Dishwashers and Warewashers

The unit that best suits an operation depends on the kitchen, the restaurant’s volume and the items it will wash.


Warewasher Care and Maintenance

Here are four cleaning and maintenance tips to help foodservice operators keep their warewashers running at peak efficiency.

Clean dish machines after every shift, since flushing the water removes accumulated soil from the unit, which improves washing performance and reduces detergent usage as well as preserves the longevity, sanitation and cleanliness of the machine.

Some warewasher features can also help keep the wash water clean, including multi-stage tank filtration systems, active filters or systems that divert water between tanks to reduce soiling. In addition, scrap screens or filters should be washed and cleaned regularly.

Regularly drain flight and rack machines, as well as continuous pot and pan washing systems.

Depending on usage and water quality, clean wash and rinse arms weekly or as necessary. In addition, keep pumps and fans properly lubricated.

Signs indicating that a machine needs service or replacement include excessive rust and corrosion and unusual, loud noises during operation, which may indicate bearing problems or motor issues.

Many warewashers can last between 5 and 10 years with proper maintenance. Yet, when a unit requires an increasing number of service calls or multiple component replacements, it may be nearing the end of its service life.

Tank leaks may signify that the welds are giving out. Also, problems can be caused by water leaking from the boosters. In either case, the warewasher may need to be retired.

If the warewasher’s controls are not operating properly or pump pressure is lost, replacement is most likely needed.

The results of the unit are a key indicator that the warewasher is not operating at 100 percent. If items are not being cleaned and sanitized properly, this may indicate that wash and/or rinse arms are wearing out.


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