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Guide to Warewashing & Janitorial Equipment
Wash, Rinse & Sanitize
Every plate, fork, or pan that enters the dishroom travels through a predictable — but
mission-critical — three-step process: wash, rinse, and sanitize. These steps may
seem routine, but they’re governed by precise temperature thresholds, chemical
concentrations, and mechanical dynamics. Get any part wrong, and you risk poor
cleaning results, compliance failures, or even foodborne illness outbreaks.
In the commercial kitchen, cleanliness is more than cosmetic — it’s a regulated safety
standard, and your equipment must consistently deliver on it. This process is the same if
you are using a 3 sink handwashing method but we’ll focus on the dishmachine process
for the purposes of this guide.
Wash: Removing Food
Soil and Grease
The wash cycle begins by combining hot
water with detergent in the machine’s
wash tank. This solution breaks down
proteins, carbohydrates, fats, and other
residues. It’s then sprayed with force
across the dish surface using rotating or
fixed spray arms, typically powered by a
recirculating pump.
Typical wash temperature:
High-temp machines: 150°F–160°F
(65°C–71°C)
Low-temp machines: 120°F–140°F
(49°C–60°C), aided by chemical action
Proper detergent selection matters:
alkaline formulas tackle grease, while
enzymes target starches. Many units also
include filtration systems with varying
degrees of filtering to capture food debris
and prevent redepositing foodstuffs back
on the dishware. Cleaning removes visible
debris. Sanitizing kills invisible pathogens.
Both steps must be completed fully and
correctly.
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