Thedishwasher is a motorized or mechanical or machine-driven equipment used forcleaning different types tableware for better efficiency, quality and savestime. It cleans the tableware by spraying water at the tableware with highertemperature which approximately ranges between 40 – 70 Degree Celsius and ondelicate tableware we use water with lower temperature. Themixture/combination of dishwasher’s cleansing agent and H2O (water) is sprayedon the tableware with an immense force through one or multiple rotationalspraying arms. Once the initial basic cleansing process is completed, then wedrain the cleansing mixture. Hot water is then added to the tank through anelectro-solenoid and then secondary process (rinse cycle) begins. As soon asthe secondary rinsing process is completed, we drain the water again and drythe tableware using one of the drying methods.
(Note: Rinse-Aid agent is usedto lower the extra strain/tension on tableware which occurs through the forceof water and thus, avoiding extra damage on the cutlery or crockery. TYPES OF DISHWASHERUndercounter Dishwasher: These type ofdishwasher is a good options for small operations as they consume less spaceand has capacity similar to the dishwasher which we use in our residence. Thesemay have doors and container type tableware washer is also available. Thesetype of dishwasher can only process up to 36 racks per hour and its suitablefor an establishment or organisation like small diners or bar which serve lessthan 100 meals per hour. Single and DoubleRack Door Type Dishwasher: These dishwasheris exactly as it sounds. These machine is placed on stands and has a sectionswith multiple doors on either side to load or unload the racks with tablewarein it.
These also has wash arms which power the machine to clean the dishesmore effectively. ConveyorType Dishwasher: Just as it sounds as it has a conveyor belt tocarry the dishes from spraying arms to the heater and then to dryer. Thesetypes of dishwasher have capacity of cleaning over 200 racks filled withtableware. Noble Ware Washing machine is widely used and the temperaturevariation is similar to Single and Double Rack Door Type Dishwasher.
Flight Type Dishwasher: These type is customized as per therequirement of the particular establishment or the organisation and itsavailable in different patters and designs. These doesn’t require much manualinvolvement as it has conveyor belt installed in it which carries the tablewarewithout any assistance of washing racks as it automatically carries the dishesthrough the machine. These machinery is used majorly in large organisationslike Hotels, Hospitals, Universities, Banquet Hall, etc. PM Schedule (Frequency) & PM Instruction & InspectionGuideline DailyRoutine: Thoroughly Clean Inside: 1. Switch on and offthe power button and check the valves.2. Unplug the tubeand clear the tank by draining the water.
To do so, switch on and off thepower button, and press Drain Pump push button and wait till all the water getsdrained out.3. Detach the sprayarm by loosening the attachments, clean the nozzles and the arms with thewater.
4. Reassemble allthe parts as specified in the manual.5. Clean the tanksand make sure that one does not use bleach or chlorine-based detergents, or usemetal brushes or corrosive products, which can harm the mechanism. ScheduledRoutine: Clean the Filter: Inspect orcheck the filters regularly and if you see any waste particles stuck in thefilter then it might get clogged. It might block the flow of water and mightalso stop water from draining.
To prevent this problem: 1. Clean the filter ifyou are using the dishwasher for heavy cleaning approximately every 20 cyclesor more.2. Never beat thefilter on or against anything to remove the food which is stuck inside thefilter. Instead, remove the filter and clean the food which is stuck inside theparticle with the brush or with the toothpick and keep it under the runningwater.3.
Re-install thefilter after finishing of the cleaning process (it’s one of the most importantthing as people tend to forget about the same). Tank Water: To avoidpartially cleaned dishes, replace the tank with fresh water at least afterevery 20 wash cycle. The machines may malfunction, or it might stop if the oldwater is left in the tank. End of the Day Routine: Leave thedishwasher door open to all the equipment/machine to air out. By the end ofthe day, make sure that all the doors of the dishwasher is opened out foraccess heat to go off and for regulating the temperature inside the machine.
Annual Routine: To maintain thesetype of equipment or machineries one needs a qualified and experiencedtechnician to initiate this type of maintenance. Technician must inspect and clean the solenoidvalve/filter, remove any unwanted layers or scales from the solenoid or anotherheating element, check the fittings and the tightness of the seals, check wearand tear of the components (basic components are specified in the image below),analyse the operation of dispensers. Basic Componentsof the Dishwashers: Ware washingChemicals Before buying machine dishwashing chemicalsone needs to make sure that the chemicals are compatible with both washingcycle/system and tableware that you are using for cleaning. While usingmachines with low temperature than one needs to make sure that the chemicals weare using does clean the tableware properly and we must check it after everyuse.For example, some commercial dishwasher mayonly accept solid or powder or liquid chemical.
Some chemical damage metalproducts and thus require an alternative source. Noble chemical is one of thebest and the cheapest or affordable chemical used in many industries which alsohelps down with cost cutting.