Save Money on Your Kitchens - Warewashing and Maintenance

Warewashing equipment works harder than anything else in the kitchen, so when things go wrong, a back-log can soon pile up, affecting service and the Head Chef’s temper! Follow these tips and instructions to ensure your equipment is not causing additional maintenance and service costs:

• Regular cleaning will improve the life of pumps and help provide the best quality wash by keeping the machine clear of waste products. Clean out the strainers regularly, and at least twice a day. Check the strainers are not damaged and that they are fitted correctly so as to not allow waste residue/utensils to pass through which will damage pumps and possibly cause blockages especially in energy recovery devices. Replace immediately if damage is evident. Cutlery in wash pumps is one of the major causes of failure.
• The larger the dishwasher, the greater the need for good staff management and training. Check that doors are put back in position correctly before making a breakdown call. Be careful of switches getting damaged as this can cause unnecessary expense when damaged. Always ensure curtains are fitted and in the correct place; this will reduce the heat loss and help to maintain the correct temperature in each section.
• Operating temperatures – if the machine is displaying temperatures which are different from the manufacturer’s recommendation, have the machine checked urgently to avoid hygiene risks. It is vital that the final rinse temperature maintains 82 Degrees Celsius for proper machine performance. The temperature of the wash water is also important; too low a temperature will cause excessive detergent foaming, generally the water needs to be between 66 & 65 Degrees Celsius. Always keep hoods and doors closed when machines are not in use.
• If the machine cycle is longer than usual don’t assume there is a problem with the machine, outside influences can affect machine performance e.g. low temperature of incoming water in winter-time, room temperature and the use of machine outside its operating parameters.
• When the engineer calls for a breakdown or routine maintenance visit, do you really want to pay them for clearing access to the machine or cleaning gunk and dirt away to get inside? Keeping spaces clean and clearing debris from filters or wash arms are a good general maintenance habit and could reduce the amount of time an engineer will spend on your service call. It can also help reduce the time to get your equipment back up and running in an emergency maintenance situation.
• If after all that cleaning, the dishwasher still has a cloudy off-white coating inside, that is the limescale building up which will constrict pipework, make the pumps work harder and damage heating elements. Check your water softener is working properly. It should be easily accessible to allow regular top-ups with salt, which staff can forget to do. If it seems to be working OK, it may need adjusting to regenerate more often.