Using it
- Scrape and pre-rinse dishes.
- Load racks so water hits every surface. No overlapping. Cups and bowls upside down.
- Run a full cycle. Don't open it mid-cycle.
- Check the gauges and the machine's data plate every day.
- Air-dry in the racks. Don't stack dishes wet.
- Clean scrap trays, spray arms and filters daily. Delime per the maker.
Sources: Source protocols: using a warewashing machine (dishwasher)
Temperatures to check
Wash water (with detergent), minimum:
- Single-temperature stationary rack: 165°F
- Dual-temperature stationary rack: 150°F
- Single-tank conveyor, dual temperature: 160°F
- Multitank conveyor: 150°F
- Chemical-sanitizing machines: 120°F, never less
Hot-water sanitizing rinse, measured at the manifold:
- Single-temperature stationary rack: 165°F to 194°F
- All other hot-water machines: 180°F to 194°F
- Never above 194°F (90°C). Hotter water flashes to steam before it can sanitize.
Dish surfaces must reach at least 160°F. Check with a max-registering thermometer or heat labels.
Chemical machines must meet the sanitizer strength on the data plate. Test with strips.
Sources: Food Code 4-501.110 · Food Code 4-501.112 · Food Code 4-703.11
If it isn't working
- If the temperature or sanitizer is low, stop using the machine.
- Tag it and switch to the three-compartment sink until it's fixed.
Sources: Source protocols: using a warewashing machine (switch to the three-compartment sink) · Source protocols: incident first steps (equipment broken)
Home dishwashers
- A home dishwasher can be used if it has a sanitize cycle (NSF/ANSI 184 certified models reach sanitizing temperature). Otherwise sanitize by hand after washing.
- Home machines aren't rated to commercial standards. Ask your county whether yours meets your permit.
Sources: Source protocols: using a home dishwasher