Now is the era of pursuing quality, and washing dishes with dishwashers has become a trend, because compared with traditional hand washing, commercial dishwashers have the following two advantages:
1, improve the cleaning standard: on the one hand, the high cleaning temperature of the machine has a certain sterilization effect, on the other hand, it can accelerate the evaporation of residual water on the surface of tableware and play a role in drying; Detergents with special pH value (detergents and desiccants) can remove the oil stains on the surface of tableware to the greatest extent and effectively inhibit the reproduction and growth of bacteria.
2, improve the efficiency of washing dishes: commercial dishwashers can wash dishes with high intensity in a short time, with higher cleanliness and faster washing speed; It can effectively reduce the labor cost and greatly improve the efficiency of washing dishes, and the liberated labor can be used in other aspects of the kitchen, thus improving the efficiency of the whole kitchen; Dishwasher as a machine will not feel tired. As long as there is a continuous supply of water and electricity, the dishwasher will continue to provide efficient services, and there will be many uncontrollable factors in washing dishes manually.
Machine washing is the first choice for catering enterprises that want to become brand influence. Dishwashers can reach some standards that can never be reached by hand, such as water temperature of 80℃ and special high-performance lotion. Moreover, in terms of washing efficiency and reliability, the kitchen core commercial dishwasher is also far ahead. Compared with manual dishwashing, commercial dishwashers can greatly improve the efficiency of dishwashing, and the liberated manpower can be used for other kitchen links, thus improving the efficiency of the whole kitchen.
The state has clear requirements for tableware hygiene. At present, the only authoritative national standard for tableware cleaning in China is GB 14934-20 16, which is no longer the standard of "one washing, two washing, three bleaching and four disinfection" in 1994. At that time, it was evaluated according to the process, but now it is evaluated according to the results, and the tableware is directly tested immediately. Therefore, whether the actual tableware is clean is very important, otherwise there will be management and supervision risks.
So what needs to be done to reach the national standard GB 14934-20 16.
L appearance standard
Machine washing: Make sure that the tableware sent to the dishwasher is free of residue and stubborn stains.
Wash your hands: dishwashers should be serious and responsible.
L microbial indicators
Machine washing: high enough temperature (55℃-65℃ for main washing and 80℃-90℃ for rinsing) and effective enough chemical lotion.
Hand washing: low water temperature and insufficient chemicals can't guarantee the effect.
Physical and chemical indicators
Machine washing: high-temperature spray water can remove anion residue, and professional lotion does not contain free residual chlorine.
Hand washing: Detergent is the source of negative ions, and disinfectant powder used for disinfection contains free residual chlorine.