Getting Good Results From Your Commercial Dishwasher

This relates to the operation and care of Washtech dishwashers and glasswasher, Eswood dishwashers and glasswashers, Hobart dishwashers and glasswashers  as well as most other brands of commercial washer. 
   Read the Operator Manual.

Correct installation:
An adequate supply of water at the correct temperature and pressure is essential for effective operation of your Commercial Dishwasher. Refer installation instructions for details. Drain hose outlet height is important on some models. Always install on a sound self-draining floor.
Water softening is recommended in hard water areas - especially for  efficient glasswashing.

Pre-rinsing:
Pre-scraping of dishes is required by hygiene regulations. The best method is to pre-rinse with a pre-rinse spray unit - or alternatively by scraping and dunking in water before placing dishes into the dishwasher..

Cutlery Procedures:
Pre-soak cutlery in warm water, preferably containing cutlery pre-soak compound - refer to your chemical supplier.
Do not overfill cutlery containers. Cutlery should be loose with handles down. Sort after washing rather than before. Cutlery of only one type nests together and obscures wash water.

Racking Procedures:
Do not overload racks, minimize the overlap of crockery. Cycle times are short and water consumption per cycle low - so there is no advantage in overloading racks.

Cycle Times:
For multi-cycle commercial dishwashers use the longest cycle whenever possible. Note that water
consumption does not increase with longer cycles. Only choose shorter, faster
cycles when necessary.

Detergent:
Use of correct type and quantity of low foaming detergent is essential to the performance of your commercial dishwasher. Ask a professional chemical supplier to recommend the best types and concentrations of detergent, rinse fluid and cutlery soak for your situation. Note that detergents are hazardous. Poorly formulated detergents, particularly those containing chlorine, can shorten the life of dispensing systems and the dishwasher itself.

Dishwashing Procedures for best results:
Drying:
Single tank commercial dishwashers do not have a drying cycle. However, the machines do rinse at high temperatures which promote fast drying particularly when drying agents are used. We recommend prompt removal of the rack from the machine - leave the rack on the bench for 2 to 3 minutes before emptying. This time will be reduced with correct use of drying agent (rinse fluid) which reduces water surface tension and allows water to drain quickly from washware.
For advice on drying agents and injectors refer to your chemical supplier.

Daily Cleaning:
It is essential that the machine is drained and cleaned at the end of each day. Drain the machine then remove, clean and replace filters as per the operating
instructions. Regularly check the wash and rinse jets and clean them if necessary    See below.

Regular Cleaning:
Remove scrap trays and wash pump inlet filter where fitted, and rinse or brush clean.
Remove wash and rinse arms by undoing the central thumbscrews. If fitted, remove the end caps from the wash arms and the rinse arms and flush the arms with water and/or use a toothpick or paperclip to clear jets.

Regular Servicing:
Regular servicing is essential for optimum performance and
long machine life. Maintenance is recommended at least
once every six months – especially when chemical injectors
are fitted.
Please contact WA Commercial Appliances
to organize regular servicing of the dishwasher - or discuss a
Preventative Maintenance Agreement.
Note: these are general instructions to assist in getting the best performance from your commercial dishwasher  –
some comments may not apply to every unit.