Warewasher gurus compile advice on how to keep warewashers washing reliably
Staff shortages and the need to reduce running costs mean that operators are relying more than ever on the technology in their kitchen to keep things running smoothly. Dishwashers and glass washers are mission critical: with many sites only having one of each, if there’s a breakdown then stress levels skyrocket as the workload mounts, customers have to wait longer for service, and the cleanliness of dishes and glasses is compromised.
To help minimise the risk the warewasher gurus at Winterhalter have put together their Top Twenty list of Dos and Don’ts to help staff look after their site’s machines and minimise the risk of any downtime. The Top Twenty is divided into five main areas – washing, chemicals, cleaning the machine, water treatment and a general section covering common sense advice.
DO pre-rinse and scrape food waste into bins
DON’T open the machine early before the wash cycle has finished
DO fill wash baskets/racks (avoid running the machine half empty)
DON’T mix crockery and glasses in the same machine (unless you have a Bistro unit), or wash dishes in a glass washer or vice versa.
DO make sure chemicals are topped up
DON’T run a machine without chemicals
DO top up with salt on a daily/regular basis
Cleaning the machine
DO clean down properly at the end of each shift, checking and clearing all filters, wash arms etc.
DON’T leave machines full of water overnight
DO use the machine self-clean program, ideally using cleaning tablets, at the end of the day
DON’T clean machine interiors with dirty cloths
DO use a sanitizer or cleaning tablets (such as Winterhalter A15MC) regularly
DO look after the water treatment system and check it regularly
DON’T turn RO units off
DO replace RO filters regularly
DO have the machine serviced regularly
DON’T ignore error messages
DO report faults, even minor ones
DON’T use baskets/racks that are damaged or displaying wear and tear
DO check for leaks – and if you find one, get it sorted immediately