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Guide to Warewashing & Janitorial Equipment
Sprayer Arms: The Engine of Soil Removal
Sprayer arms (also referred to as wash or rinse arms) are mechanical fixtures inside the
dishwasher that rotate or pulse to direct high-pressure water and detergent onto wares.
They are designed to create maximum coverage inside the chamber, reaching all sides of
dishes, pots, pans, and glassware.
There are typically two types of arms:
Wash Arms: Deliver a high-pressure mix of water and detergent. Usually located both
above and below the rack for full coverage.
Rinse Arms: Deliver clean water for final rinsing (and sanitizing in high-temp machines).
These are often separate or integrated into the same manifold with different nozzles.
Key Features to Look For:
Stainless steel or composite materials that resist corrosion
Removable nozzles or arms for easy cleaning
Precision-engineered spray patterns for uniform coverage
Rotary or fixed designs, depending on the machine type
Common Problems & Fixes:
Clogged jets due to lime or food particles – clean daily
Arms not spinning – check for obstructions or worn bearings
Uneven spray pattern – inspect nozzles for cracks or scale buildup
Inconsistent cleaning is often traced back to improperly cleaned or damaged spray
arms. Sprayer arms and pressure regulators may not make headlines, but they are
absolutely essential to operational excellence. For dealers and operators alike, regular
checks on these components are the key to avoiding downtime, ensuring hygiene,
and protecting long-term equipment investment. Train your team to inspect these
components as part of the daily shutdown routine.
Rinse: Flushing Away Soils
and Detergent
Once the soil is loosened, it must be flushed away. The rinse cycle introduces
clean, often heated water via dedicated rinse arms to remove detergent residue and
remaining particles.
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Rinse systems vary:
•
In high-temp machines, the rinse water reaches 180°F (82°C) to sanitize via heat.
•
In low-temp systems, rinse water is cooler, but a chemical sanitizer is injected to
ensure microbial safety.