A reliable and functional commercial dishwasher is essential to the success and smooth operation of any busy foodservice establishment.

Despite this, kitchen staff across the foodservice industry often neglect to keep their dishwashers in good condition. How often do you think a dishwasher should be cleaned?

Most would say once a day is enough, but the effectiveness of your commercial dishwasher is affected by every wash cycle.

In some facilities, this may mean that staff are not following the recommended daily and routine cleaning procedures correctly. More often, however, it is simply a matter of kitchen staff not knowing what procedures to do or how often to do them.

In this guide, we will cover various daily cleaning procedures that are often overlooked.

Daily Commercial Dishwasher Cleaning Procedures

To ensure optimal performance and sanitation, commercial dishwashers require regular cleaning and maintenance. Here is an analysis of the daily procedures for cleaning commercial dishwashers

• Drain and clean the wash tank.
• Clean the wash arms, rinse arms, and pump filter.
• Dry the commercial dishwasher..

Drain and clean the wash tank.

Draining and cleaning the wash tank after each shift is essential for maintaining a clean and effective commercial dishwasher. Here is an explanation of the importance of this practice:

At least three times a day, ideally after each meal shift, the wash tank should be drained and cleaned. As the dishwasher is used, it can become filled with food particles, especially if proper scraping and pre-rinsing is not done. If the water is left stagnant for a while, the food particles will begin to decompose and clog internal components, leading to a variety of problems.

The first notable problem is foul odor. A bad smell indicates food decomposition, signaling that the wash tank is contaminated with dirty water. This accumulation of dirty water promotes the growth of harmful bacteria.

Food particles are then pumped through the machine, redeposit on dishes, and clog internal components of the dishwasher.

As a result, the commercial dishwasher ends up using dirty water, contaminated with bacteria and filled with rotten food particles, to clean dishes. The problem may not become apparent until dishes come out covered in food particles or with a foul odor. By then, the dirty water has likely already been used for several cycles.

Drain and clean the wash tank after each meal shift. This prevents the accumulation of food particles and effectively reduces bacterial growth and the need for re-rinsing.

By following this simple practice, you can maintain a clean, effective, and sanitary commercial dishwasher, ensuring optimal performance and hygiene for your food service establishment.

Cleaning the Internal Components of a Commercial Dishwasher

Regular maintenance and cleaning of the internal components of a dishwasher, such as the wash arms, rinse arms, and pump filter, are essential for maintaining the effective operation of the machine. If these components are allowed to clog, serious consequences can result.

When the pump filter is clogged, the flow of water through the pump is restricted, reducing the water pressure throughout the dishwasher. As a result, the machine is forced to work harder to achieve the appropriate water pressure, wasting energy and causing unnecessary strain on the motor.

In addition, when the spray nozzles on the rinse arms and wash arms are clogged, effective washing and rinsing of dishes becomes extremely difficult, or even impossible. The problem can be compounded if the water pressure is reduced due to a clogged pump filter, as the non-clogged spray nozzles will not be able to spray effectively. As a result, dishes do not get cleaned effectively.

To prevent the formation of obstructions over time, be sure to thoroughly clean the pump filter, rinse arms, and wash arms after each meal shift. Cleaning these components multiple times a day will prevent the accumulation of food particles or minerals, thus preventing the formation of obstructions.

Drying the dishwasher at the end of the day

Drying a commercial dishwasher at the end of the day is an important step in maintaining cleanliness and preventing the growth of bacteria. While most people remember to clean their dishwasher, they often overlook the importance of drying it.

Leaving the inside of the dishwasher wet overnight can have harmful consequences. The wet environment becomes a breeding ground for bacteria, leading to cross-contamination of water and foul odors. As a result, dishes washed in the dishwasher may not be cleaned or sanitized properly.

The solution is simple: leave the door of the dishwasher slightly ajar at the end of the day. This allows for proper ventilation and air drying, preventing moisture buildup and bacteria growth. By incorporating this simple step into your daily routine, you can maintain a healthy and effective commercial dishwasher.

Conclusion

The dishwasher plays one of the most important roles in any commercial kitchen, as it cleans and sanitizes dishes. When you neglect to keep your dishwasher clean, you are essentially neglecting the health and safety of your customers.

By following the three professional dishwasher cleaning procedures that we discussed in this article, you can effectively "protect" your dishwasher and, as a result, your customers, from the growth of bacteria, cross-contamination, and rancid food residues.

ASEM's products are specifically designed to prevent limescale buildup and protect the metal and plastic parts of the dishwasher.