Commercial dishwashers operate based on a combination of mechanical action, high-temperature water, and detergent to effectively clean and sanitize a large volume of dishes and utensils. The specific design and operation may vary depending on the model and manufacturer, but the following principles are commonly found in commercial dishwashers:
Pre-rinse: Most commercial dishwashers have a pre-rinse stage where larger food particles and debris are removed from the dishes. This helps prevent clogging of the machine and ensures better cleaning results.
Spray arms: Inside the dishwasher, there are typically rotating spray arms or nozzles that distribute hot water at high pressure. These spray arms are strategically positioned to reach all areas of the dishwasher and provide thorough coverage of the dishes.
Detergent and rinse aid dispensers: Commercial dishwashers often have built-in detergent and rinse aid dispensers. Detergent is used to break down grease, food residue, and stains, while rinse aid helps to reduce water spots and promote faster drying.
Heating elements: Commercial dishwashers have heating elements that heat the water to the desired temperature. Hot water is crucial for effective cleaning and sanitization. The temperature can vary depending on the specific requirements and regulations for commercial dishwashing.
Water circulation and filtration: Commercial dishwashers continuously circulate water during the cleaning process. The water is filtered to remove debris and particles, ensuring cleaner wash water throughout the cycle.
Sanitization: Many commercial dishwashers include a final rinse stage where water at a high temperature, typically above 180°F (82°C), is used to sanitize the dishes, killing bacteria and other microorganisms.
Drying: After the washing and rinsing cycles, some commercial dishwashers use a combination of heat and airflow to aid in drying the dishes. This can involve heated air blown over the dishes or a built-in drying element.
Commercial dishwashers are designed to handle high volumes of dishes efficiently and effectively, providing thorough cleaning and sanitization to meet the hygiene standards required in commercial foodservice establishments.