dishwasher is a motorized or mechanical or machine-driven equipment used for
cleaning different types tableware for better efficiency, quality and saves
time. It cleans the tableware by spraying water at the tableware with higher
temperature which approximately ranges between 40 – 70 Degree Celsius and on
delicate tableware we use water with lower temperature.
mixture/combination of dishwasher’s cleansing agent and H2O (water) is sprayed
on the tableware with an immense force through one or multiple rotational
spraying arms. Once the initial basic cleansing process is completed, then we
drain the cleansing mixture. Hot water is then added to the tank through an
electro-solenoid and then secondary process (rinse cycle) begins. As soon as
the secondary rinsing process is completed, we drain the water again and dry
the tableware using one of the drying methods. (Note: Rinse-Aid agent is used
to lower the extra strain/tension on tableware which occurs through the force
of water and thus, avoiding extra damage on the cutlery or crockery.
TYPES OF DISHWASHER
These type of
dishwasher is a good options for small operations as they consume less space
and has capacity similar to the dishwasher which we use in our residence. These
may have doors and container type tableware washer is also available. These
type of dishwasher can only process up to 36 racks per hour and its suitable
for an establishment or organisation like small diners or bar which serve less
than 100 meals per hour.
Single and Double
Rack Door Type Dishwasher:
is exactly as it sounds. These machine is placed on stands and has a sections
with multiple doors on either side to load or unload the racks with tableware
in it. These also has wash arms which power the machine to clean the dishes
Just as it sounds as it has a conveyor belt to
carry the dishes from spraying arms to the heater and then to dryer. These
types of dishwasher have capacity of cleaning over 200 racks filled with
tableware. Noble Ware Washing machine is widely used and the temperature
variation is similar to Single and Double Rack Door Type Dishwasher.
Flight Type Dishwasher:
These type is customized as per the
requirement of the particular establishment or the organisation and its
available in different patters and designs. These doesn’t require much manual
involvement as it has conveyor belt installed in it which carries the tableware
without any assistance of washing racks as it automatically carries the dishes
through the machine. These machinery is used majorly in large organisations
like Hotels, Hospitals, Universities, Banquet Hall, etc.
PM Schedule (Frequency) & PM Instruction & Inspection
Thoroughly Clean Inside:
1. Switch on and off
the power button and check the valves.
2. Unplug the tube
and clear the tank by draining the water. To do so, switch on and off the
power button, and press Drain Pump push button and wait till all the water gets
3. Detach the spray
arm by loosening the attachments, clean the nozzles and the arms with the
4. Reassemble all
the parts as specified in the manual.
5. Clean the tanks
and make sure that one does not use bleach or chlorine-based detergents, or use
metal brushes or corrosive products, which can harm the mechanism.
Clean the Filter:
check the filters regularly and if you see any waste particles stuck in the
filter then it might get clogged. It might block the flow of water and might
also stop water from draining. To prevent this problem:
1. Clean the filter if
you are using the dishwasher for heavy cleaning approximately every 20 cycles
2. Never beat the
filter on or against anything to remove the food which is stuck inside the
filter. Instead, remove the filter and clean the food which is stuck inside the
particle with the brush or with the toothpick and keep it under the running
3. Re-install the
filter after finishing of the cleaning process (it’s one of the most important
thing as people tend to forget about the same).
partially cleaned dishes, replace the tank with fresh water at least after
every 20 wash cycle. The machines may malfunction, or it might stop if the old
water is left in the tank.
End of the Day Routine:
dishwasher door open to all the equipment/machine to air out.
By the end of
the day, make sure that all the doors of the dishwasher is opened out for
access heat to go off and for regulating the temperature inside the machine.
To maintain these
type of equipment or machineries one needs a qualified and experienced
technician to initiate this type of maintenance. Technician must inspect and clean the solenoid
valve/filter, remove any unwanted layers or scales from the solenoid or another
heating element, check the fittings and the tightness of the seals, check wear
and tear of the components (basic components are specified in the image below),
analyse the operation of dispensers.
of the Dishwashers:
Before buying machine dishwashing chemicals
one needs to make sure that the chemicals are compatible with both washing
cycle/system and tableware that you are using for cleaning. While using
machines with low temperature than one needs to make sure that the chemicals we
are using does clean the tableware properly and we must check it after every
For example, some commercial dishwasher may
only accept solid or powder or liquid chemical. Some chemical damage metal
products and thus require an alternative source. Noble chemical is one of the
best and the cheapest or affordable chemical used in many industries which also
helps down with cost cutting.