Dishwasher Cleaning

The majority of non-compliant outcomes for commercial dishwashing results from low readings for wash temperature or rinse temperature. As stated in the 1989 New South Wales Food Act (amendment 29th August 1997), the temperature of the water out of the washing spray arm MUST be 55°C and the water out of the rinse arm MUST be 77°C. Further information regarding the cleaning and sanitizing of surfaces and utensils in the food industry can be found at the link below:

http://www.foodstandards.gov.au/_srcfiles/Appendi3.pdf

The other key areas of concern with commercial dishwashers is the cleaning ability of the machines due to heavy scaling (calcium/lime deposits) and the build up in the wash/rinse jets and/or wash/rinse arms. Many machines have spinning arms that are either blocked, heavily calcified or are just not operating correctly.

It must be noted; however, that many areas of Australia are in one of the worst droughts ever and as such, water quality has been affected. The "hardness" of the water and excessive calcium/lime deposits has placed extra strain on the machine's working/cleaning ability. Due to this issue, current cleaning and de-scaling frequency levels should be adjusted according.

Some machines often require better representation by chemical supplier and observation of detergent/rinse aid levels by staff. There are normally no structured daily or weekly documentation for maintenance, breakdowns, cleaning or detergent supply for machine in most businesses.

Phone our Jaymak representative on 1300 529 625 today for your FREE DISHWASHER HYGIENE HEALTH CHECK.