dishwashing procedures cs1(ss) foster. learning objectives discuss the two different types of ware...
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Dishwashing Procedures
CS1(SS) FOSTER
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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
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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.
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Manual Dishwashing
3-bay Sink – WASH – RINSE - SANITIZE
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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
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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.
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Mechanical Dishwashing
Automatic Dishwashing Machine
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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
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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.
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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.
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Questions?
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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
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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
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Questions?