Principle Of Commercial Dishwasher, How To Ensure That The Tableware Is Clean

General commercial dishwashers need to preliminarily remove the residue of tableware, and the cleaning, disinfection and drying of tableware can be completed at one time through the dishwasher. It is mainly composed of four parts: dishwasher, special detergent, distributor and heat recovery system (traditional dishwasher is not available).

The commercial automatic dishwasher carries out 360 ° mechanical washing on the tableware surface through high-temperature and high-pressure water flow, and the detergent decomposes the oil stain and food residue on the tableware surface. In addition, the hot water melts the food residue, which makes the oil stain and residue decompose and fall off rapidly, and achieves the dual effects of cleaning and sterilization.

For open dishwashers, a washing process is divided into two stages: main washing and spraying

The main purpose of washing is to remove the greasy dirt on the surface of tableware. The circulating water is sprayed repeatedly, and the water temperature is about 55 ℃;

The purpose of spraying is to wash the residual oil stain and detergent on the surface of tableware with high-temperature purified water, and also accelerate the drying of dishes. Clean water, the water temperature is about 85 ℃.

Dishwasher is a device that automatically cleans dishes, chopsticks, plates, dishes, knives, forks and other tableware. The full-automatic dishwashers on the market can be divided into domestic and commercial types. The domestic full-automatic dishwashers are only applicable to families, mainly including cabinet type, desk type, sink integrated type and integrated type.

According to the structure, commercial dishwashers can be divided into five categories: cabinet type, cover type, basket type, belt type and ultrasonic type, which can reduce the labor intensity, improve the work efficiency and improve the sanitation for the cooks in restaurants, hotels and canteens of government agencies.