Dishwashing Procedures

CS1(SS) FOSTER

Learning Objectives Discuss the two different types of ware

washing Explain the steps for both types Review temperature ranges for each step Discuss safety concerns

Types of Dish-washing The Navy employs 2 types of dishwashing: Manual: using the classic 3-bay sink model (if

available) and washing dishes by hand. Mechanical: using a dishwashing machine

that automatically cycles through each step. There are some different considerations for

each type, based mainly on user contact.

Manual Dishwashing

3-bay Sink – WASH – RINSE - SANITIZE

Manual Dishwashing Steps There are 6 steps:1) Sorting

2) Scraping

3) Washing [110 - 120°F]

4) Rinse [120 - 140°F]

5) Sanitize/Final Rinse [171°F+ or chemically]

6) Air Dry

Manual Dishwashing The temperature ranges are lower than

automatic because the operator must touch the water and dishes at each step.

This is evident in the lower sanitizing temp. or use of chemical sanitizers in cool water.

Automatic sanitizing sinks are sometimes used where the operator wears safety gloves and lowers dishes in using a basket.

Mechanical Dishwashing

Automatic Dishwashing Machine

Mechanical Dishwashing Steps There are 6 steps:1) Sorting2) Scraping3) Washing [pre-wash: 110 - 120°F, wash: 150 -

160°F]4) Rinse [160 - 180°F]5) Sanitize/Final Rinse [180 - 194°F]6) Air Dry

Mechanical Dishwashing Note the higher temperatures in the

mechanical steps. The user only handles the dishes before and

after they enter the machine, never touching the water.

Dishes will always be AIR DRIED! They will also be much hotter coming out of a machine, so use care when handling or let cool.

Safety Tips Ensure protective covers are in place on all external moving

parts Ensure side doors are closed Keep hands off the inside mechanism of the machine If a dish rack becomes jammed, turn off electric power and

steam before removing the rack Wear rubber gloves and rubber aprons Report machine malfunctions immediately Wear hearing protection if required De-scaling of machines should happen weekly or as required.

Questions?

Review Name the two types of dish-washing?- Manual and Mechanical Why are the temperature ranges higher or lower

between the two?- User contact When should de-scaling happen?- Weekly or as required

Review How many steps are in Mechanical?- 6 Manual?- 6 Name 3 steps from Mechanical?- Sorting, Scraping, Pre-wash/Wash, Rinse, Sanitize,

Air Dry Manual?- Sorting, Scraping, Wash, Rinse, Sanitize, Air Dry

Questions?