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Guide to Warewashing & Janitorial Equipment
Where required:
• In municipalities with plumbing temperature restrictions
• When draining into plastic waste lines in older buildings without high-temp wastewater
infrastructure
Tempering kits can be purchased as factory accessories or third-party add-ons, and should
be installed by a licensed plumber familiar with local building codes.
Training & Startup
Even the best machine can’t deliver results if it’s used improperly or maintained poorly. That’s
why staff training is a critical part of any warewasher installation.
RED Dealers typically coordinate with manufacturers or chemical providers to offer:
• Hands-on training for opening, loading, unloading, and running cycles
• Chemical dosing instruction, including detergent, rinse aid, and sanitizer use
• Cleaning and maintenance guidance, including deliming, filter cleaning, and daily draining
• Overview of diagnostic indicators, alarms, and error codes
• Training on safe water temperature checks, especially for high-temp sanitization
Operators should also be familiar with local sanitation requirements for rinse temperature
logging and chemical concentration checks using test strips or temperature labels.
Installing a dishmachine isn’t plug-and-play — it’s a strategic setup process that affects
kitchen workflow, sanitation, and long-term operating costs. RED Dealers work closely
with installers, plumbers, and inspectors to make sure every piece is in place from day one,
ensuring a smooth start-up and immediate ROI.
How to Properly Clean a
Commercial Dishmachine
Your dishmachine is one of the hardest-working pieces of equipment in the kitchen — often
running nonstop during peak hours. But despite its function, a dishmachine does not clean
itself. Food debris, scale buildup, grease, and chemical residue can all accumulate inside
the machine, leading to reduced sanitization, foul odours, spotty or dirty wares, premature
equipment failure and, worst of all, failed health inspections.
Proper cleaning is not optional — it’s a vital part of your warewashing program. Whether you
have an undercounter, door-type, conveyor, or flight-type machine, regular cleaning ensures
compliance with food safety regulations and extends the life of your investment.