5-Steps to Savings Time in the Dish Room
The dish room is a very important part of a food service operation. Clean, sanitized dishes, flatware and cooking tools are essential to promoting a quality impression and dining safety. It’s something you can’t afford to skimp on.
Teaching your dishwashing crew how to load racks properly can save on labor and time from rewashing.
5 Steps For Efficiency
Use a proper sheet pan rack for sheet pans, cutting boards, and other large, flat items. These racks allow for washing multiple pieces rather than one at a time.
Flatware should be placed in a presoaking solution to remove soils and make it easier for the dish machine to clean in one pass and be sure to rinse the presoak solution off before the wash cycle, otherwise, it can foam up inside the dish machine.
Baked-on or stuck-on foods can be tough to clean. Spraying or scraping off food particles from plates, pans, and cookware before washing improves dish machine performance and prevents running extra loads. Don’t treat the dish machine like a garbage disposal.
Sorting dishes by type and loading them into the rack properly makes sure each dish is exposed to the water spray and detergents during washing. Items tipped the wrong way results in water pooling and not cleaning effectively.
Under-loaded and overloaded racks also are a problem, Tarnowski says. Under-loaded racks wastewater, heat, and detergent because the dish machine is programmed to wash the same way whether the rack is full or not. Overloading is just as wasteful. If water and detergents are shielded by overloaded items, you risk not getting them clean and needing a second pass.
Aim for one-pass efficiency. A common thread in each of these procedures is getting the job done right the first time.
Talk to your InnoServ Specialist to see about additional time-saving processes in your dish room.
