An essential piece of equipment for keeping crockery and utensils clean, the dishwasher must also undergo its own thorough cleaning regime according to the engineers at C&C Catering Engineers Ltd. Following the manufacturer’s guidelines is the recommendation, with regular draining and clearing out of food waste required, in order to prevent a build-up of grease residue and maintain optimum performance. Undertaking a daily clean as a matter of course, switching off the machine and if possible, leaving it open at the end of the day is also advised to allow air to circulate freely around the tank.
The engineers at C&C Catering Engineers Ltd perform a thorough clean as part of their maintenance service, ensuring that wash arm bearings, filters and stoppers are removed, operating effectively and not succumbing to lime-scale. A routine dishwasher inspection should be undertaken annually as a minimum, although more frequently is recommended in busy settings, such as larger restaurants, where an excessive use of food products containing butter and cream might contribute to a rapid build-up of fats. The majority of large commercial dishwashers have internal cleaning cycles built in and can be run throughout the day to clear out unwanted residue.
Choosing the correct dishwasher detergent for your requirements is also important, particularly if aluminium products, such as pots and pans, are being cleaned. An unsuitable cleaning detergent can eat into aluminium, wearing down the surface and creating foam within the dishwasher itself. Again, this will cause problems with the function of the machine and prevent a less than perfect result.
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