The operation flow of commercial dishwasher teaches you the correct operation and safe use.

Commercial dishwashers are different from household dishwashers and are usually used in hotels, restaurants and restaurants. The number of dishes washed is far greater than that of household dishwashers. It has the characteristics of high temperature, disinfection and high strength. Although it is an automatic dishwasher, it needs people to control it when it is used. ? So what is the general operation flow of commercial dishwashers? Today, Bian Xiao will introduce it to you. Let's have a look!

I. Types of commercial dishwashers

Hood dishwasher

Cover dishwasher adopts rotary washing arm to ensure first-class washing effect; Electronic chip program control system and novel operation panel are used electrically to obtain the most comfortable operation process, which can meet the washing requirements of various dishes and cups. Suitable for restaurants such as hotels with less than 200 people.

Basket dishwasher

The basket conveyor dishwasher is a kind of dishwasher with basket transmission mode, and the heating is divided into steam type and electric type. Can clean dishes such as plates, bowls, cups, plates, knives and forks, etc., and is suitable for hotels, staff canteens, schools, hospitals and other catering places with less than 600 seats.

Automatic dishwashers are divided into two types: basket automatic dishwashers and crawler automatic dishwashers; The automatic dishwasher consists of a slag remover, an ultrasonic rough washer and a cleaning machine. Basket automatic dishwasher: put the washed articles into the washing rack, and put the whole frame into the feed inlet for slag removal, rough washing and cleaning. The cleaning rate of the whole machine is over 98%. Cleaning ability? 4000- 10000? Water consumption per piece/hour? About 1.5T/h power supply? 380V/50H, the machine size is 4m, 5m, 6m or longer, and the heating methods are electric heating and steam heating. Customized model: can be customized according to the size.

Conveyor dishwasher

Conveyor dishwasher has the characteristics of large washing capacity, low running cost, good cost performance and small occupied space, and is an essential washing equipment for large and medium-sized restaurants. Flexible module combination design, powerful function. The equipment is suitable for schools, hospitals, large enterprises, catering companies, aviation food companies, tableware disinfection companies and other large catering places.

Ultrasonic dishwasher

Because ultrasonic energy is converted into mechanical vibration energy by electric energy, and water is used as medium to vibrate in liquid to generate cavitation bubbles, which penetrate solid substances, generating and blasting up to 28,000 times per second. There is no dead angle in this way to clean tableware, and the industry has proved that the cleanliness of ultrasonic cleaning is very high.

Ultrasonic dishwasher is specially designed for cleaning rice grains, oil stains, tobacco stains, tea stains and other difficult-to-wash dirt on tableware in all directions. In addition, there will be a high temperature effect as high as 300 degrees Celsius between ultrasonic wave formation and blasting. Some data show that ultrasonic dishwashers can disinfect tableware and kill dozens of pathogenic bacteria while cleaning. Ultrasonic dishwasher is favored by more and more restaurant owners such as hot pot restaurants, hotels and large fast food restaurants because of its advantages of small size, single operation, high efficiency, environmental protection and energy saving.

Second, the operation process of commercial dishwasher

1. recycling: tableware is recycled from the restaurant and washed together.

2. Impurity removal: remove coarse residues such as leftovers from the recycled tableware and pour them into the trash can. If there is residue on the tableware, rinse it with clear water first and remove it.

3. Initial washing: According to the viscosity of tableware, rinse or soak the tableware in water with a high-pressure shower to prevent the tableware from being washed uncleanly.

? 4. Placement: Place the bowl of tableware on the conveyor belt with the mouth facing down. Don't put the bowls of tableware upward, overlap or squeeze out, so as to avoid the dishware from being washed cleanly or damaged during the cleaning process in the machine.

5. Cleaning and disinfection: Tableware is conveyed to the machine through the conveying system, and there are two sprays in the machine. First, the upper and lower spray pipes are hedged up and down to achieve the cleaning effect; The second step: high-temperature disinfection, that is, using hot water above 84℃ to clean the residual ingredients on the surface of tableware, and finally achieving the disinfection effect through high-temperature cleaning.

6. Storage: Store the cleaned and disinfected tableware on the shelf at the exit.

Third, the use of commercial dishwashers specification

1. When using the commercial dishwasher, the ground wire must be connected to ensure safety. Dishwashers can't completely replace manual labor, so other sundries, such as fish bones, leftovers, rice, etc. , must not be entrained in the washed tableware, otherwise it is easy to block the filter screen or hinder the rotation of the nozzle, affecting the washing effect.

2. In order to clean tableware better and eliminate water stains, special commercial dishwasher detergent should be used to clean tableware instead of soapy water or washing powder. Special detergent is characterized by low foam and high alkalinity, so it can't be washed directly by hand to avoid burning the skin.

3. When putting the tableware into the machine, the tableware should not be exposed outside the metal basket. Smaller cups, spoons and other utensils should be prevented from falling and colliding to avoid breaking. If necessary, it will be safer to put these gadgets in smaller baskets.

4. Always keep the interior and exterior of the commercial dishwasher clean and hygienic. After use, it is best to brush off the dirt and products on the filter element with a brush to prevent blockage; The sink should be deodorized with some deodorant 1-2 times a month.

Fourth, the maintenance of commercial dishwashers

1. The power of the dishwasher is relatively high. When using the dishwasher, power should be supplied separately. The capacity of the socket is 10A, 250V single-phase three hole socket, and it should be well grounded.

2. Dishwasher should be placed horizontally, away from heat sources such as LPG stoves, and don't let the sun shine directly on the dishwasher for a long time, so as to avoid fading, yellowing or falling off of the shell paint, which will affect the appearance.

3. In order to ensure the normal water inlet and outlet of the water inlet pipe and the water outlet pipe, put the water pipe as smoothly as possible to prevent bending or circuitous knotting, and do not press heavy objects on the hose.

4. When using the dishwasher, don't use hot water above 70 degrees Celsius to avoid deformation or damage of plastic and rubber parts. The hot water discharged after high-temperature cleaning still has a fairly high temperature, so please handle it carefully.

5. When placing tableware, clean the bones, vegetable residues and extra vegetables on the tableware to be washed before putting them into the bowl basket, so as not to block the filter and affect the washing.

6. After washing the dishwasher, clean up the dirt accumulated in the filter screen in time and put it back into the machine after cleaning.

7. Wash the tableware at 55℃ or 65℃. When just stopping, please don't touch the heater with your hands to avoid scalding your skin. Generally, stop for 30 minutes, and then put it into the machine for processing after the heater cools down.

8. When operating the knob of the program controller, it can only rotate clockwise. Do not turn backward to avoid damaging the program controller. If you accidentally turn the knob and miss the position indicated by the program, turn it clockwise at this time, then turn it to the "on" position through the "off" position, and then run it again.

9. When the dishwasher is used or cleaned, its control mechanism, such as program controller, selector switch and door switch, must not be wetted by water, so as not to reduce the insulation performance and cause leakage.

10, don't block the exhaust port during the operation of the dishwasher, so as not to affect the normal exhaust in the machine, and don't forcibly move the dishwasher to avoid failure.

The operation process of commercial dishwasher is mainly divided into six steps: recovery, impurity removal, initial washing, cleaning and disinfection, and storage. It seems that many of them are actually very simple to operate, just press a few keys manually, but you should also pay attention to whether there is any fault in the washing process. Let's stop here for the introduction of commercial dishwashers. Want to know more, please continue to pay attention to Tuba rabbit decoration!