Chapter 16

Dishwashing
and Waste
Disposal
(c) 2014 by John Wiley & Sons, Inc.

Introduction to Dishwashing
Dishwashing is the process by which dishes,
glasses, flatware, and so on are cleaned by using a
combination of three things:
Hot water Sufficient amounts of water, at hot
enough temperatures to sanitize. Water
amounts, temperatures and lengths of wash and
rinse cycles specified by NSF International.
Detergent Sufficient wetting action to soften
water, penetrate food particles and loosen them
from dish surfaces.
Motion Necessary to cover all dish surfaces,
with sufficient water volume and velocity to wash
and rinse items fully.

(c) 2014 by John Wiley & Sons, Inc.

Learning Objectives

In this chapter, you will learn to:

Describe sizes, types, and ratings of
dishwashers, and how to evaluate their features.
Explain the purpose and functions of booster
heaters.
Explain the steps for safely cleaning glassware,
plateware, and flatware.
Identify the functions of food disposals and waste
pulpers.
Identify the functions and features of specialty
washers.
(c) 2014 by John Wiley & Sons, Inc.

Choosing a Dishwashing System

Analyze warewashing functions for speed

and
potential
Overall
dish volume cost-savings
What and how much will you be washing?

Individual job functions How and how often are dishes handled before
reaching the dish machine? How much heavy lifting is required?
Working conditions Can you improve on the noise, exposure to heat,
humidity, and chemicals in a typical dish room?
Peak hours A speedy, well organized dish room means youll need to
stock less inventory of plates, glasses, etc.
Role of guests Will they clear their own tables? Use a conveyor belt to
send cafeteria trays to the kitchen?
Equipment service records Sure signs the system needs a closer look:
Continued dish machine maintenance problems, breakage, overall
inefficiency.

(c) 2014 by John Wiley & Sons, Inc.

5
Choosing
a Dishwashing System

Getting em clean while controlling costs

1.
2.
3.
4.
5.
6.

Maximize use of sanitation personnel in kitchen.

Detergent is expensive! Control its use by prescraping
or prewashing.
Use enough water, and enough energy to heat it,
without wasting either.
Run only fully loaded dish racks through the washer.
Use proper wetting agent, which promotes faster
rinsing, drying and prevents spotting.
Laying out dish room efficiently helps reduce
breakage.
(c) 2014 by John Wiley & Sons, Inc.

A Dish Room Layout

John Wiley & Sons, Inc.

Design the system with productive workflow,

safety, and sanitation in mind

(c) 2014 by John Wiley & Sons, Inc.

High-Temp or Low-Temp?

These temperature differences are key

The low-temp dishwasher washes and rinses at 140F,

using chemicals instead of super-hot water for sufficient
sanitizing.
Separate chlorine dispenser for sanitizing function is
installed nearby (on wall or undercounter).
The high-temp dishwasher washes at 140 F, rinses at
180 F. Must be installed under a ventilation hood. Rinse
water is heated that extra 40 by a booster heater, built
in or separate unit.
Many dish machines are field convertible. They can be
changed from high-temp to low-temp (or vice versa) with
manufacturers instructions.
(c) 2014 by John Wiley & Sons, Inc.

High-Temp or Low-Temp?

A few dish machine comparisons

HIGH TEMP

LOW TEMP

Requires more space:

Under ventilation hood,
possible separate
booster heater

Reduced ventilation
requirements; no need
to install under hood

Better for items that

react to chemicals
(made of pewter,
aluminum, silver)

Chemicals save money

on energy for heating
water

Faster drying time

Works well for

glassware, coffee mugs

Works well for dissolving

proteins, food residue
(c) 2014 by John Wiley & Sons, Inc.

Detergent Use

Cost, environmental concerns drive

detergent
selection
Phosphate-free dish detergents are better for the

environment but some are convinced they dont work as

well.
High phosphate levels in lakes, streams cause excessive
algae growth. Some states dont allow them in detergents.
Check labels for eco-friendly attributes: Are ingredients toxic?
Biodegradable? Fragrance-free? Is packaging minimal and
recyclable?
Do not exceed manufacturers recommendations for
detergent amounts, sanitizing chemicals per load.
Too much leaves residue
Too little doesnt clean well enough
(c) 2014 by John Wiley & Sons, Inc.

Dishwasher Sizes and Ratings

Do you really need a dish machine?

Dish volume Decide whether youll have enough dirty dishes to

require mechanical dishwashing. It can always be done by hand.
Available space Is there room to store dirty dishes and wash
them periodically, all at once? Larger machines are run less
frequently than smaller ones but what fits in your dish room?

(c) 2014 by John Wiley & Sons, Inc.

Types of Dishwashers

Undercounter

A small but highly efficient

unit that fits on or under a
countertop.
Can also fit beneath a dish
table with sink for prerinsing.
Some are freestanding.
Uses 3 to 5 gallons of water
per wash cycle; each cycle
is less than 2:30 in length.

Courtesy of Champion Industries, Huntington, West Virginia.

Low-temp or high-temp
models available; runs on
electricity.
(c) 2014 by John Wiley & Sons, Inc.

Types of Dishwashers
A variation of the
undercounter dish
machine. Washes with
tap water; final rinse
with sanitized water.
Quick-drying option
heats water to 212F.
Cycle takes about 20
minutes; uses 3 gallons
of water.
Conveyor models can
clean up to 1000
glasses per hour.

Courtesy of Champion Industries, Huntington, West Virginia.

Glasswasher

(c) 2014 by John Wiley & Sons, Inc.

Types of Dishwashers

Single-Tank Door Style or Stationary Rack

Most widely used model.
Efficient and easy to operate.
Washes 35 to 80 dish racks
per hour.

Courtesy of Champion Industries, Huntington, West Virginia.

Freestanding; often installed

with dish tables on either
side.
Uses 1.2 gallons of water per
wash cycle.
Must be positioned under an
exhaust canopy.
(c) 2014 by John Wiley & Sons, Inc.

Types of Dishwashers

Moving Dishwashers
conveyors Single tank (125-200 racks per
hour) and double-tank (250-300 racks per hour)
Water may be heated by electricity, gas or steam
People can load/unload; optional automatic features
can help minimize labor costs

John Wiley & Sons, Inc.

Rack

(c) 2014 by John Wiley & Sons, Inc.

More Options for Conveyor Machines

Side

loader Saves space in corner installations.

Curved unloader Pushes clean racks off conveyor.
Condenser Dries moist air exhausted from dish
machine. In some cases, may replace need for
exhaust hood. Increases height requirements.
Blower-dryer Electric or steam-heated blower dries
dishes faster, but increases length and height of unit
and adds exhaust requirements.
Cowls Add ventilation capability at each end of dish
machine, but also add length.

(c) 2014 by John Wiley & Sons, Inc.

Types of Dishwashers

Courtesy of Champion Industries, Huntington, West Virginia.

Circular Dishwashers

Exterior portion of conveyor is curved, minimizing need for

employees at both ends of the machine.
Three types based on rack capacity per hour: Type 1 (180
racks); Type 2 (387 racks); Type 3 (480 racks).
Requires use of curved dish tables in some spots.
Depending on size, has 1, 2 or 3 water tanks.

(c) 2014 by John Wiley & Sons, Inc.

Types of Dishwashers

Flight-Type Conveyor Dishwashers

Also called rackless conveyors or belt conveyors.

A large, long dish machine for use in settings of 600 to 800
meals per hour.
Moving conveyor has plastic-tipped pegs to hold dishes.
Special racks for glassware, flatware fit onto pegs.
Manufacturers offer a variety of water- and energy-saving
options.

John Wiley & Sons, Inc.

(c) 2014 by John Wiley & Sons, Inc.

Booster Heaters

Most dish machines today have built-in booster heaters.

Separate unit can be standalone or installed undercounter.
This small water tank raises final rinse cycle water
temperature to 180F for sanitizing.
Energy use depends on amount and temperature of
incoming water supply.
Gas and electric models available select yours depending
on local utility costs. Newest models use infrared heating.
Steam-heated boosters are found in large facilities where
steam is created for other reasons.
Even the largest booster heater will pay for itself within a
few years through utility cost savings.

(c) 2014 by John Wiley & Sons, Inc.

Dishwasher Maintenance

Dont program shorter cycles or use less detergent or

sanitizing chemicals to try to save money.
Leave dish machines door open when not in use. On
machines with curtains, clean and hang them up to dry
at end of day.
Dish machines have same mineral buildup problems as
other equipment that uses water. Remove mineral
scales regularly.
Remove and inspect spray nozzles to clear clogs.
Clear scrap screens daily.
Inspect water lines, water pump shafts for leaks.
Check water temperatures, water pressure.
(c) 2014 by John Wiley & Sons, Inc.

Care and Cleaning of Dishes

Keeping glassware breakage to a minimum:

Dont use glasses still hot from being washed.

Place dirty glasses directly into dish racks; dont stack them
elsewhere.
Use flatware baskets in bus tubs; dont stack flatware in glasses.
Dont scoop ice out of an ice bin with a glass. Use the scoop!
Instruct servers not to pick up multiple glasses at a time in one hand.

Protecting plateware:

Store plates level with or below the plating area. When workers have
to reach up, more dishes get dropped.
Dont use one dish to scrape food off another.
Pre-rinsing dishes in very hot water can cause stains, discoloration.
Teach servers not to overload trays, bus tubs.
Air-dry plates when possible.
Dont stack plates more than 12" high; cover if stored for more than
a week.
(c) 2014 by John Wiley & Sons, Inc.

Care and Cleaning of Dishes

Keeping flatware looking good:

Presoak (no more than 30 minutes) before sending into dish

machine.
Makes it easier to remove food particles in wash cycle.
Minimizes contact with acidic foods that can corrode.
Dont use steel wool or scouring pads on flatware.
Pack loosely into flatware baskets.
Consider a flatware washer, which cleans and sanitizes in 90
seconds.
Keep flatware out of garbage disposal and trash cans.
Wetting agent in rinse cycle will help minimize spotting; in hardwater areas, a water softener may also be needed.
Consider use of a cutlery polisher or, for silver plate, a
burnisher to maintain shiny finish and remove spots.
(c) 2014 by John Wiley & Sons, Inc.

Waste Disposal Options

The Pre-Rinse Station

A pot sink
A (low-flow) spray nozzle or faucet with flexible hose
A food waste disposer if your city allows it
Continuous feed shreds waste whenever it is turned on
Batch feed handles a specific amount at a time
Sized by horsepower or number of meals served
Rotor size is as important as horsepower
Automatic reversal function is handy in case of jams
Read the instructions to prevent serious (and preventable)
accidents
Scrap basket and/or vinyl guard is important for sink drain;
prevents bones, jewelry, flatware from ending up in disposer
(c) 2014 by John Wiley & Sons, Inc.

Waste Disposal Options

Waste Pulpers and Collectors

Waste pulper is preferred alternative to food disposer when building

is on septic tank instead of sewer system
Also used in addition to disposers in busy kitchens
Paper, Styrofoam, plastic, aluminum foil it shreds them all.
Uses much less water than disposals
Chops solid waste into a slurry, then squeezes out the water to
reduce waste to 15% of its original size
Can be composted if incoming waste was completely
biodegradable
Deodorant, sanitizers can be added to reduce odor
Downsides: Machines are expensive, noisy; pulping reduces
size of waste but not its weight. Some items (glass, cloth, etc.)
cant be pulped.
Scrap collector is a perforated pot that sits in sink, straining scraps
as water circulates through it. Uses only 2 gallons of water per hour.
(c) 2014 by John Wiley & Sons, Inc.

Washing Pots and Pans

Mechanical pot/pan washer similar to dish machine but

adapted for large pots and pans, sheet pans, etc.
Can save up to 75% on labor costs and 50% on
detergent and water.
Takes 4 to 15 minutes per cycle
Undercounter models available to save space
Requires scrapping area for pre-rinsing and scraping,
and sufficient landing space
Power sink Three-compartment sink with built-in water
heater, water circulation, and high-pressure spray capability
Water jets or whirlpool-style circulation options
Some units can retrofit onto regular pot sink
Requires presoak, rinsing area and sanitizing sink
(c) 2014 by John Wiley & Sons, Inc.