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Guide to Warewashing & Janitorial Equipment
Daily Cleaning Procedure (End-of-Shift)
This cleaning routine should be performed at the end of each shift — or more
frequently in high-volume kitchens.
1. Turn Off and Drain the Machine
• Power down the dishmachine following the manufacturer’s procedure
• Allow it to cool slightly (especially for high-temp models)
• Open the drain valve and fully empty the water from the wash and rinse tanks
2. Remove and Clean All Filters, Scrap Traps & Screens
• Pull out scrap baskets, pump strainers, and spray arm filters
• Rinse them under hot water and remove any food particles or grease
• Use a soft brush (never metal) to dislodge buildup in fine mesh areas
3. Remove and Inspect Spray Arms
• Take out upper and lower spray arms if your machine allows it
• Check for clogged nozzles or mineral buildup
• Use a toothpick or brush to clear any blocked jets
• Rinse thoroughly and reinstall
4. Wipe Down the Interior
With the machine off and drained, use a non-abrasive cloth or brush to scrub down
the:
• Wash chamber walls and ceiling
• Door gasket and hinges
• Rinse tube, sump area, and wash jets
• Avoid bleach or harsh chemicals unless specified by the manufacturer
5. Flush the Drain
• Pour hot water into the sump to ensure the drain line is clear
• Inspect for slow drainage or signs of backup — report immediately if clogged
6. Sanitize Optional
• Use an approved foodservice sanitizing solution (quaternary ammonia or
chlorine-based) to wipe interior surfaces if required by your health department