It may seem easy to wash dishes in the home kitchen. But in commercial kitchens, if you do it wrong, the consequences are far more serious.

Image credit

Dishwashing

There are many different types of dishwashers available for commercial kitchens. However, it is vital to read the instructions provided by the manufacturer. Commercial dishwashers are faster and more efficient than home dishwashers. They automatically wash, rinse and sanitise dishes at high temperatures. In some cases, cycles can be completed in under two minutes. This can save a lot of time for restaurants. For a Semi Integrated Dishwasher, visit Wellingtons Home Electrical

To get the most out of your dishwasher, you must adhere to the manufacturer’s guidelines.

Scrape Food

It is best to scrape off any food that has been crusted on plates, dishes, and platters. It is best to throw away large food pieces and then use a high pressure wand to remove sauces and smaller particles.

Image credit
How to Stack Properly

It is vital to make sure that the water flows freely to each plate in the dishwasher. Do not stack bowls so that they can be cleaned properly during the cycle.

Separate

Separate areas should be designated near the dishwasher for the dirty dishes to be stored and the clean plates. It is important to ensure that dirty dishes are not left in the area designated for clean plates. This can cause cross-contamination, and a dish may be mistaken as clean. This could lead to a poor hygiene rating in a inspection.