1 .Single-tank, stationary-rack type with
doors.This washer contains racks that do
not move.Utensils are normally washed
by a compound and water at 62 to 65°C
introduced from beneath, but headers
can be installed above the rack.A hot
water final rinse follows the wash cycle.
2. Conveyor washer.This equipment fea-
tures a moving conveyor that takes
utensils through the washing (70 to
72 °C), rinsing, and sanitizing (82 to
90 °C) cycles.Conveyor washers may
contain a single tank or multiple tanks.
3. Flight-type washer.This washer is a
high-capacity, multiple-tank unit with a
peg-type conveyor.It may have a build-
on dryer.This washer is commonly
installed in large foodservice facilities.
4 .Carousel or circular conveyor washer.
This multiple-tank washer moves a
rack of dishes on a peg-type conveyor
or in racks.Some models have an auto-
matic stop after the final rinse.Chemical Sanitizing Washers
A brief description of the major chemical
sanitizing dishwashers will follow.Glassware
washers are also chemical sanitizing machines.
1 .Batch-type dump washer.The water
temperatures for chemical sanitizing
should be 49 to 55°C.This washer com-
bines the wash and rinse cycle in a sin-
gle tank.Each cycle is timed, and the
cleaning compound and sanitizer are
automatically dispensed.
2 .Recirculatory door-type, non-dump
washer.This washer is not completely
drained of water between cycles.The
wash is diluted with fresh water and
reused during the next cycle.
3 .Conveyor type washer with or without a
power prerinse.The name of this equip-
ment defines its function.The following considerations are impor-
tant for the procurement and operation of
dishwashing equipment.1. Optimal capacity should be provided.
2 .A booster heater with sufficient capacity
to supply the dishwashing equipment
with 82°C water for a sanitizing rinse in
hot water should be provided.
3 .Proper installation, maintenance, and
operation are necessary to ensure that
the equipment adequately cleans and
sanitizes.
4 .Dishwashing equipment should be
incorporated in an efficient layout for
optimal utilization of the unit and
personnel.
5. Accurate thermometers are needed to
ensure that appropriate water tempera-
ture is used.
6. A pre-wash cycle should be considered
to omit scraping and soaking of soil
utensils.
7. If machines have compartments, rinse
water tanks should be protected
through a device to prevent wash water
flow into the rinse water.
8. Larger dishwashers should be cleaned
at least once a day, according to the
manufacturer’s instructions.Table 21–1 provides further information
about symptoms,causes, and cures related to
dishwashing problems.Cleaning-in-Place (CIP) Equipment
Equipment such as automatic ice-making
machines and soft-serve ice cream and frozen
yogurt dispensers are designed to be cleaned
by passing a detergent solution, hot-water
rinse, and sanitizing solution through the
unit.These machines should be designed and
constructed so that the cleaning and chemical