Washing and Sanitation- Dishwashing

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Each person involved in the Stewarding Department must have a thorough understanding in respect to the operating instructions of each dishwasher within the particular property as well as with the usage of all the appropriate chemicals as recommended by the manufacturer and described on the machine.

To ensure the proper functioning of all dishwashing machines in the establishment and to extend the life span through periodic maintenance.

The dishwashing machine is divided into two parts-

If the main body/ machinery are out of order, is it a requirement that stewarding issue a maintenance requisition to the Engineering Department. Subsequently, they will then attend to the machine.
For concerns that involve chemicals, stewarding should inform the chemical company and they will repair it immediately. A representative from the chemical company also inspects the dishwashing machines monthly and submits a report of each dishwashing machine’s condition.

The following rules must be remembered when using a dishwasher:

Ensure the machine contains clean water at all times. If not, empty the water tank, clean and rinse the machine and its filter, fill it with fresh water and begin the washing sequence.
Always check the displayed temperatures to make sure that they are appropriate for the washing products requirements Always ensure that all items washed are free from any solids or prominent pieces of food.
Clean the glassware prior to the chinaware.
Never mix glassware, chinaware, silverware or flatware in the same rack.
Use the appropriate rack for each item as recommended by the manufacturer and documented in the stewarding area.
Always organize the disposition of the items to be washed in the rack as recommended by the manufacturer and illustrated in the washing area, and by systematically ranging the first items at the back of the rack.
Once the rack has entered the washing cycle of the machine, never try to slow down or accelerate the cycle as the dishwasher has been specially designed to be the most efficient.
Empty the filter regularly during the shift when the service pace allows

The more careful the staff is, the more the profitable the Stewarding Department will be, as all breakage and damage caused to materials and equipment through inadequate human manipulation will be charged to the Department’s operation costs account.

Daily cleaning, scheduled inspection and service is a must to ensure a long life span of dishwashing machines.

The next article in this section will feature pot washing.

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