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Food Safety Matters
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Ecolab Video
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Food Safety Matters
Webinar Series
Thank you for joining us.
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Phone number: 1-877-668-4493
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Food Safety Matters
Webinar Series
Our Featured Speaker This Month:
Frank Bocci,
Principal Technical Service Specialist II
Food Retail Services at Ecolab
If you have a question for the Presenter,
type your question using the online “Q&A” feature.
WareWashing Machines & Dish Room Best Practices
What is a Mechanical WareWasher ?
(aka Dish Machine / Utensil Washer)
A Dish Machine is a 3-Compartment Sink In A Box
WareWashing Machines & Dish Room Best Practices

Mechanical warewashing provides an alternative to the 3-step manual
cleaning process of Wash – Rinse - & Sanitize typically performed at
the 3-Comp Sink.

When correctly utilized a properly operating dish machine can:
Reduce labor in time spent @ the 3-Comp Sink
Increase crew productivity as it relates to their ability to perform other
activities in the Restaurant / Operation
Ensure wares have been properly washed and sanitized
WareWashing Machines & Dish Room Best Practices
High Temp vs. Low Temp Dish Machines
 What’s

the difference?
High Temperature Dish Machines:
1.Final rinse water sprayed on the Ware must be delivered at a temperature of
180⁰ - 194⁰ F.
2.Final Rinse Water is heated to this temperature by a Booster Heater that is
either an integral component of the Dish Machine, or is an external Device
plumbed-in upstream of the Dish Machine.
3.Typically, high temperature Dish Machines require the water in the Wash Tank
to be maintained at a minimum temperature of 150⁰ F. This is achieved by a
Heating Element located within the Wash Tank of the Dish Machine.
4.The ultimate goal is to raise the surface temperature of the Ware to 165⁰ F at
the completion of the Final Rinse to achieve Sanitization.
WareWashing Machines & Dish Room Best Practices
High Temp vs. Low Temp Dish Machines
 What’s

the difference?
Low Temperature Dish Machines:
1. A Chemical Sanitizing Agent, typically Chlorine, (Sodium Hypochlorite) at
a minimum concentration of 50 PPM, is mixed in with the Final Rinse Water
and sprayed on to the Ware during the Final Rinse Cycle.
2. Typically, the Temperature of the water & Chlorine Sanitizer mixture
delivered / sprayed onto the Ware’s during Final Rinse must be maintained
at a temperature no lower than 120⁰.
3. Low Temperature, Chemical Sanitizing Dish Machines, require that the
Wash Water be maintained at a minimum Temperature of 120⁰ F.
4.Typically, Low Temp Dish Machines do not have any type of integrated
Heating Element’s in their Wash Tank. They receive their Hot Water from a
domestic Hot Water Heater.
WareWashing Machines & Dish Room Best Practices
A Dish Machine is a Dish Machine is a Dish Machine!

There are actually dozens of makes and models

They come in various shapes and sizes

They are referenced as – Ware Washers, Dish Machines, Dish
Washers, Utensil Washers, Rack Washers, etc.

At the end of the day, regardless of their physical appearance or what
they’re referenced as, they all perform the same 3 step process of
Wash – Rinse - & Sanitize
WareWashing Machines & Dish Room Best Practices
Machine Types

Stationary Rack

Conveyor (Rack)

Conveyor (Flight Type)

Utensil Washers
WareWashing Machines & Dish Room Best Practices
Machine Types
 Stationary
Rack
As the name implies, Wares are arranged on a Rack that is manually pushed into the
Machine, where they sit in a static position throughout the Wash-Rinse- & Sanitize
cycle.
WareWashing Machines & Dish Room Best Practices
Machine Types
 Conveyor
Wares, arranged on a Rack, are propelled through the various stages of the WashRinse- & Sanitize process via a motorized Conveyor, which is an integrated part of
the Dish Machine.
Conveyor Type Unit’s may also have additional sections that include pre-wash & prerinse compartment’s.
WareWashing Machines & Dish Room Best Practices
Machine Types
 Flight
Type
In a Flight Type Unit no Racks are used. The Machines’ moving Conveyor is
configured with Peg’s that are used for arrangement of the various pieces of Ware
that will be run through the Unit.
WareWashing Machines & Dish Room Best Practices
Machine Types – Operational Differences
 Retained
Wash Solution:
A dedicated source of Hot Water and Detergent maintained at a specific
temperature by a Heating Element within the Wash Tank of the Dish
Machine.
Wash Water is pumped under pressure through the Wash Arm’s and onto
the Ware.
Most often associated with High Temp Dish Machines.
Wash Tank Solution is “refreshed” every time the Machine goes through the
Final Rinse Cycle. Rinse Water is “always” fresh potable water.
Water level within the Wash Tank is maintained at a constant via use of an
“Overflow” within the Wash Tank
Stationary Rack
1.Rack of
Ware’s placed
into machine
and cycle
started
Retained Wash Solution
Wash Cycle
1800 F Rinse Water
DISH RACK
DISH TABLE
DISH TABLE
SCRAP
TRAYS
3. Wash
solution drains
back into tank,
passing thru
scrap trays
WASH
4. Solution continues to be recirculated throughout wash cycle.
PUMP
2. Wash pump is
activated, draws
wash solution out
if tank, thru wash
arms/nozzles.
Sprayed onto
Ware’s
Stationary Rack
Retained Wash Solution
Rinse Cycle
2. Timer opens
1800 water
solenoid to
allow rinse
water in rinse
arms. Sprays
over Ware’s,
drains into
tank
1800 F Rinse Water
DISH RACK
DISH TABLE
DISH TABLE
SCRAP
TRAYS
3. Rinse water
drains into
wash tank,
dilutes wash
solution, level
rises and
overflows
OVERFLOW TO
DRAIN
WASH
4. Dish Rack removed onto Dish Table to air dry.
PUMP
1. At end of Wash
Cycle, pump stops,
delays to drain
solution from
Ware’s, rinse
starts.
Single Tank Conveyor
1800F FINAL
RINSE WATER
DISH FLOW – LEFT TO RIGHT
1. Rack of Ware’s
inserted into
machine, goes
thru wash then
final rinse out
clean
DISH RACK
DISH RACK
DISH RACK
DISH RACK
CLEAN DISH TABLE
SOILED DISH
TABLE
3. Rinse water flows to
wash tank, diluting
wash solution, level
rises, tank overflows
2. Wash water
returns to wash
tank after spraying
Ware’s.
PUMP
WASH
TANK
OVERFLOW
TO DRAIN
WareWashing Machines & Dish Room Best Practices
Machine Types – Operational Differences

Dump & Fill Type:
 At the conclusion of the Wash Cycle, a Drain Solenoid open’s allowing the
full content’s of the Wash Tank to empty.
 After a brief period of Dwell, allowing for full evacuation of Wash Solution, a
Solenoid Valve opens allowing “fresh potable water” to enter the Machine.
 This fresh potable water is then utilized for the Final Rinse.
 Dump & Fill Machines are “typically” Low-Temp Machines.
 In a Low-Temp Machine, a Chemical Sanitizing Agent (usually Sodium
Hypochlorite) is introduced along with the fresh potable Rinse Water.
 The Final Rinse Solution becomes the Wash Water for the next Cycle.
Stationary Rack
SOLENOID
VALVE
Dump And Fill
Wash Cycle
Fill Water
DISH RACK
DISH TABLE
DISH TABLE
SCRAP
TRAYS
2. Wash
solution drains
back into tank,
passing thru
scrap trays
WASH
PUMP
4. Solution continues to be re-circulated throughout wash cycle, 45 seconds avg.
1. Machine fills
(1.5-2 gal.),
detergent added,
pump draws wash
solution from tank,
thru arms/nozzles
to spray ware’s.
Stationary Rack
SOLENOID
VALVE
Dump And Fill
Drain
Fill Water
DISH RACK
DISH TABLE
DISH TABLE
SCRAP
TRAYS
1. When Wash
Cycle done, pump
stops, drain valve
opens
2. Wash
Solution drains
from tank, arms,
ware’s.
WASH
DRAIN
PUMP
Stationary Rack
SOLENOID
VALVE
Dump And Fill
Rinse Cycle
Fill Water
DISH RACK
DISH TABLE
DISH TABLE
SCRAP
TRAYS
2. Wash
solution drains
back into tank,
passing thru
scrap trays
WASH
PUMP
1. Machine again
fills (1.5-2 gal.),
sanitizer may be
added, pump
draws rinse
solution from tank,
thru arms/nozzles
to spray ware’s.
3. Solution continues to be re-circulated throughout wash cycle, 30 seconds avg. Rinse solution may be
drained or retained per model.
WareWashing Machines & Dish Room Best Practices
Best Practices & The 5 Factors of Cleaning
5 Factors that contribute to Clean Ware
Time
20%
Chemical
Action
20%
Procedures
20%
Temperature
20%
Pressure
20%
5 Factors -- Debit / Credit
Time
20%
Dirty
Dishes!
8%
Chemical
Action
30%
Temperature
14%
Procedures
14%
Pressure
14%
FIVE FACTORS OF CLEANING
• Procedures
Improper procedures can impact
all the other factors, reducing the
overall effectiveness of your
cleaning operation.
Procedure is the one thing that the
end-user has full control over!
Proper Procedures include:
Pre-Scraping / Pre-Rinsing
Correct utilization of the Dish Rack
FIVE FACTORS OF CLEANING
• Temperature
Improper / lower than
specified temperature, will
impact product performance
and overall effectiveness of
the cleaning & sanitization
process in a WareWash Unit.
FIVE FACTORS OF CLEANING
• Pressure/Mechanical Action
• Proper pressure in WareWashing
operations increases the ability of
the wash solution to remove
Soil.
• This ties directly to proper
procedures, as well as overall Dish
Machine cleanliness!
FIVE FACTORS OF CLEANING
• Chemical Action
• Only use Products specifically formulated for
Mechanical WareWashing.
• Certain Wares, such as those made of
Aluminum and Pewter, require use of a
Detergent Product that is “Metal Safe”.
FIVE FACTORS OF CLEANING
t
Time
• For Wares that are heavily soiled, or
have baked-on food soil, allowing
some period of time for pre-soaking
can be prove to be very advantageous.
• Some WareWash Machine Models
allow the end-user to vary the length of
the Wash Cycle, thus maximizing the
effectiveness of the Washing process.
WareWashing Machines & Dish Room Best Practices
Best Practices
 Operational
 Care
Checks
& Maintenance
WareWashing Machines & Dish Room Best Practices
 Operational
Checks
Gauges
oAll Dish Machines have Analog or Digital Readout Gauges which
provide the end-user with a quick and easy method for verifying
Temperatures & Pressure.
oBy law, Dish Machines must have working Gauges that indicate
the temperature of the Wash Tank, as well as the Final Rinse in
Hot Water Sanitizing Units.
o
In the case of a Hot Water Sanitizing Unit, a working
Pressure Gauge must also be clearly visible.
WareWashing Machines & Dish Room Best Practices
Temperature Gauges are prominently displayed
with recommended operating temperatures
posted in either close proximity to the Gauge or
on a tag and/or placard somewhere on the Dish
Machine itself.
WareWashing Machines & Dish Room Best Practices
 Per the Food Code: A working Pressure Measuring Device (a Gauge) must be clearly
visible. This Gauge will indicate the pressure at which the Final Rinse water is being
delivered at.

The acceptable Range is between 15 – 25 PSI with 20 PSI being the optimum
pressure.

Final Rinse Water delivered at 20 PSI is also how most Dish Machine manufacturers
calculate the water usage per cycle.
Static Pressure (at
rest)
Final Rinse Pressure
(flowing)
WareWashing Machines & Dish Room Best Practices
 Operational
Checks
Wash Arms & Rinse Jet’s
o Clogged Wash Arms and Rinse Jet’s will result in an ineffective wash, and more
critically, Wares that may not be Sanitized.
o Clogged or partially blocked Wash Arm’s are usually a clear indicator that proper
pre-scrapping procedures are not being adhered to.
o As the Final Rinse is always fresh potable water, clogged Final Rinse Jet’s are
typically a result of sediment, debris, or mineral scale build-up due to hard water.
o All Dish Machines have Wash Arm’s and Rinse Jet’s that may be removed for
periodic cleaning.
Rinse Arms, Jet’s & Nozzle
Regardless of how they
are configured or how
they might physically
appear, all Wash & Rinse
Arms and/or Jet’s may
be removed for cleaning
WareWashing Machines & Dish Room Best Practices
 Operational
Checks
Curtains
oCurtains retain heat in machine
- Low temperature = rewash
- Missing curtains = high energy cost
o Prevent water transfer
- Excess dilution = detergent cost
- Proper placement of curtain’s is vital
o Detergent splash-over into rinse
- Residual alkalinity = rewash
o Curtains should be removed to be cleaned.
- De-limed in hard water areas
o Proactive cleaning and de-liming will
extend the useful life of the Curtain.
WareWashing Machines & Dish Room Best Practices
 Operational
Checks
Rinse Arm Alignment (Conveyor Machines)
o Improperly aligned Rinse Arms may prevent full coverage of the Final Rinse Water
on all surfaces of the Ware. Applicable in both Hot Water & Chemical Sanitizing
Dish Machines.
o May also contribute to unnecessary dilution of the Detergent Solution in the Wash
Tank, which ultimately contributes to higher Product usage.
o A simple observation by the end-user can quickly determine if the Rinse Arms are
misaligned.
WareWashing Machines & Dish Room Best Practices
Curtain
Div. Pan
Improperly
Aligned
Rinse Jets
Wash Tank
WareWashing Machines & Dish Room Best Practices
Curtain
Div. Pan
Properly
Aligned
Rinse
Jets
Wash Tank
WareWashing Machines & Dish Room Best Practices
 Operational
Checks – Preventive Maintenance
Cleaning – Daily
oEvery operation is different. A schedule for Draining, Flushing,
and Re-filling the Dish Machine should be predicated on:
‒ The frequency at which the Dish Machine is used throughout the
day.
‒ The types of Ware the Dish Machine is used for.
‒ How diligently the Dish Washer adheres to proper pre-scrapping
of Wares that are passed through the Dish Machine.
WareWashing Machines & Dish Room Best Practices

Teach & Train – Excess soil increases product consumption and
contributes to poor results
WareWashing Machines & Dish Room Best Practices
 Operational
Checks – Preventive Maintenance
Cleaning – Daily & Beyond
o Deliming
‒ Predicated on the Water Hardness in your area, scheduled & routine de-liming
can provide financial and operational benefits.
Reduced water and energy costs. (¼” of Lime Scale causes a
Heating Element to use 39% more energy!)
Improved equipment performance
Reduced equipment maintenance and/or replacement costs and
downtime.
WareWashing Machines & Dish Room Best Practices
 Operational
Checks – Preventive Maintenance
 Cleaning – Daily & Beyond
oSimple, common sense, visual observations of the Dish Machine
interior & exterior:
Are interior surfaces clean and free of food debris or greasy build-up?
Are Wash & Rinse Arms clean and do they spin freely?
Are Sensors and Heating Element’s within the Dish Machine
Compartment’s clean and free of food or lime scale build-up?
In those Unit’s that utilize Curtains, are the Curtains in-place, clean, and
properly positioned within the Dish Machine?
Detergent Sensor
Drain Overflow Tube
Temperature Probe
Upper Limit Switch
Low Water Sensor
Heater Element Safety Switch
Pump Intake
WareWashing Machines & Dish Room Best Practices
•Final Rinse Activator
Turn on just as leading edge
of rack enters rinse spray
 Turn off as trailing edge passes
 Be sure rinse always shuts off
 Efficient adjustment can cut
costs by over 20%
(chemicals, energy, water)
WareWashing Machines & Dish Room Best Practices
Conveyors: An improperly adjusted or worn Conveyor can impact efficiency!
•Check for damaged or
missing conveyor dogs
• Check all conveyor dogs
alignment with racks
• Check free play in
conveyor
bushings
-Excessive wear slows
rack
- Increases rinse-on time
WareWashing Machines & Dish Room Best Practices

Racks
Often overlooked, racks are a critical part of the overall WareWashing
Process, especially in a Conveyor Machine.
o Worn or damaged Racks may not not efficiently move through the Dish
Machine, resulting in excessive wash time as well as wasted hot water and
energy if hung-up in the Final Rinse.
WareWashing Machines & Dish Room Best Practices
 Summary
A properly operating and maintained automatic WareWashing
Machine can:
oProvide proven operational efficiency and labor savings
oEnsure clean & sanitized wares
Maintaining a WareWasher to ensure maximum benefit is no more
difficult than:
oPerforming quick and simple visual checks of the Unit at the
beginning of each shift to verify proper operation & temp’s.
oEnsuring crew members are instructed as to proper up-front
procedures, i.e. pre-scrapping and pre-soaking where appropriate.
oRoutinely practicing proper cleaning and preventive maintenance
to ensure the Dish Machine is always operating at 100%
operational efficiency.
51
Questions?
Food Safety Matters
Webinar Series
Thank you for joining us today…
Food Safety Matters
Webinar Series
A recording of this presentation
will be available Friday, Oct. 18 at:
www.youtube.com/FoodSafetyNet
Food Safety Matters
Webinar Series
November Food Safety Webinar: Tuesday, Nov. 19
Seasonal Special: Understanding & Preparing for
Influenza Webinar – Tuesday, Oct. 22
Visit http://www.ecolab.com/media-center/webinars
for more information
Food Safety Matters
Webinar Series
Thank you for joining us today,
we look forward to speaking with you on
Tuesday, Oct. 22 and Nov. 19, 2013.