Every cleaning process, whether carried out by machine or by hand, consists of four or five major factors that influence it. The first four are the mechanical force, chemical action (process chemicals), temperature and time. The fifth factor is water, which serves as the substance for transferring the other four factors to the item being washed or the surface to be cleaned and also carries away the dissolved particles of dirt and food.
The factors affecting the cleaning process are often illustrated in a Sinner circle. The circle demonstrates that the individual factors affect each other.
Below, we would like to show you what effect the five factors have on each other during dishwashing in commercial settings:
Constant pressure and cycling in the dishwasher using the integrated rinsing systems guarantee direct and even wetting of the items being washed with cleaning solution, thereby removing the soiling.
Depending on the requirements, doses of suitable cleaning agents and rinse aids need to be added constantly for the entire length of the operating cycle.
The heating elements achieve the temperatures required for optimum removal of soiling as well as sanitisation. Temperatures should reach 55 °C to 65 °C in the cleaning solution and 80 °C to 85 °C in the rinse aid solution. For glass washers, temperatures should reach 55 °C to 60 °C in the cleaning solution and 65 °C ± 2 °C in the rinse aid solution.
The contact time is the exposure time, during which the cleaning solution wets the items being washed. The chosen contact time should be adequate to ensure soiling is removed from the items being washed.
For single tank dishwashers, that is, dishwashers with one cleaning cycle zone and one fresh water rinse, programmes with contact times of at least 90 sec. are recommended in order to ensure good, sanitary washing results. Single tank dishwashers typically include under-the-counter dishwashers and hood-type dishwashers such as pass-through dishwashers. For multi-tank dishwashers, that is, dishwashers with at least one pre-rinsing pump, one cleaning cycle zone and one fresh water rinse, contact times of at least 2 min. should be chosen to ensure good, sanitary washing results. Typical multi-tank dishwashers include flight type dishwashers and rack conveyor dishwashers.
Water is the substance for transferring the other four factors to the items being washed and carrying the dissolved particles of dirt and food. The properties of the water have a major influence on the overall results of washing. Therefore, special attention must be paid to the water.
Since the named factors mutually affect one another, a perfect balance must be found between them. Only then can optimal washing results be achieved.
Other points that need to be taken into account to ensure good cleaning include the following:
– The items to be washed should be cleaned immediately after being used. The sooner cleaning takes place after use (thus not giving food long enough to become dried on), the better the washing results will be.
– Good pre-rinsing is absolutely essential.
– The items to be washed should be presorted before being loaded in the machine.
– If possible, cutlery should be pre-soaked.
– The cleaned items must be left to air dry only.
– Drying by hand should be performed only in exceptional cases and using only disposable towels.