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Guide to Warewashing & Janitorial Equipment
4. Ergonomics & Efficiency
No area of the kitchen is more physically demanding than the dishroom. Dishwashers
are constantly moving, lifting, reaching, and operating in a wet environment. Good design
should anticipate these challenges. Anti-fatigue mats, proper lighting, splash guards, and
sound-dampening wall finishes all contribute to safer, more pleasant working conditions.
Dishroom staff should also have clear access to chemical storage, garbage disposal bins,
and emergency shut-off valves. Pre-rinse faucets with foot pedals or ergonomic handles
reduce strain during repetitive motions. Adjustable shelving, rack dollies, and well-located
drying areas further improve efficiency.
A dishroom must not only be functional, but also comfortable for staff. Consider:
• Height of tables and racks (standard is 34”–36”)
• Corner tabling options to reduce wasted space
• Overhead or undershelf dishrack storage
• Accessible handwashing station
• Lighting bright enough to spot food residue or cracks in wares
• Noise dampening if dishroom is near public areas (ventless machines help)