Commercial dishwashing is different from home dishwashers, usually used in hotels, restaurants, restaurants and so on. The number of dishes to be washed is much larger than the number of household dishwashers. With the ability to high temperature, disinfection, intensity and other characteristics, although it is said to be an automatic dishwasher, but the use of people also need to control. So how is the commercial dishwasher operation process in general? Today I will give you an introduction to the following together!
A, commercial dishwasher types
hooded dishwasher
Hooded dishwasher with a rotary washing arm, to ensure that the first-class washing effect; electrical electronic chip program control system and novel operating panel, so as to obtain the most comfortable The operation process can meet the washing requirements of all kinds of plates, bowls, dishes and cups. It is suitable for hotels and restaurants with less than 200 people and other dining places.
Basket Transfer Type Dishwasher
Basket Transfer Type Dishwasher is a kind of dishwasher that adopts basket transmission method, and the heating is divided into two forms: steam type and electric type. It can clean dishes, bowls, cups, plates, knives and forks and other utensils, and is suitable for all types of dining places such as hotels and restaurants with less than 600 seats, staff canteens, schools and hospitals.
Full-automatic dishwasher can be divided into two models: basket pass-type full-automatic dishwasher and crawler plucking full-automatic dishwasher; full-automatic dishwasher by the dregs machine, ultrasonic rough washers, washers phase composition. Basket pass type automatic dishwasher: put the cleaned material into the cleaning frame, the whole frame into the material mouth, to carry on the work program of dregs removal, rough washing, cleaning. The cleaning rate of the whole machine is up to 98% or more. Cleaning capacity?4000-10000?pieces/hour Water consumption? About 1.5T/h Power supply?380V/50H, machine size 4 meters, 5 meters, 6 meters or longer, heating mode: electric heating steam heating customized models: can be customized according to the size.
Dishwasher with conveyor
Dishwasher with conveyor has high washing capacity, low operating cost, good cost performance, occupies little space, etc. It is an essential washing equipment for large and medium-sized feeding places. Flexible modular combination design is powerful. The equipment is suitable for schools, hospitals, large enterprises, catering companies, airline food companies, tableware sterilization companies and other large-scale catering establishments.
Ultrasonic Dishwasher
Because ultrasonic energy converted into mechanical vibration energy through electrical energy using water as a medium, vibration and cavitation bubbles in the liquid, thus penetrating the solid material, and as many as 28,000 times per second there are the number of times with more than the generation and bursting, so that this way of cleaning on the tableware does not exist! The dead angle of the cleaning can not be, and the industry proved that ultrasonic cleaning of high cleanliness.
Ultrasonic dishwasher specializes in dishes on the rice, oil, smoke, tea stains and other difficult to wash dirt for all-round cleaning. In addition, the formation of ultrasonic waves and burst between the high temperature effect will produce up to 300 degrees Celsius, there is information that ultrasonic dishwasher in the cleaning at the same time can be disinfected tableware, can kill dozens of pathogenic bacteria. Ultrasonic dishwasher because of the small size does not take up limited space in the kitchen and can be operated by a single person, more efficient, environmentally friendly, energy-saving advantages by more and more hot pot restaurants, hotels, large fast food restaurants and other catering bosses favor.
Second, the commercial dishwasher operation process
1. Recycling : the tableware from the restaurant recycling placed together, to be washed.
2. Removal: Remove the coarse residues such as leftovers from the retrieved tableware and pour them into the garbage can, if there are still residues left in the tableware, you can remove them by rinsing with water first.
3. Initial washing : According to the degree of adhesion of tableware, and then the tableware with a high-pressure shower rinse or immersion in water, which prevents the tableware can not be washed.
?4. Placement: Place the dishes on the conveyor belt with the mouths of the dishes facing downwards, do not place the dishes with the mouths of the dishes facing upwards, overlap them or squeeze them, so as to prevent the dishes from not being washed clean or being damaged during the washing process in the machine.
5. Wash, disinfection : through the conveyor system will be conveyed to the machine, and the machine is equipped with two spray, the first: through the upper and lower two shower pipe up and down the hedge, to achieve the effect of washing; the second: high temperature disinfection, in the hot water at 84 ℃ or more hot water to clean the tableware surface of the remaining ingredients, through the high temperature cleaning and ultimately to reach the disinfection of the role of the role of cleaning.
6. Storage : In the exit will have been washed and disinfected tableware storage rack.
Three, the use of commercial dishwashers norms
1, the use of commercial dishwashers, must be connected to the ground to ensure safety. Dishwasher is not a complete replacement for manual labor, so the washing dishes must not be entrapped in other debris, such as fish bones, leftovers, rice, etc. Otherwise, it is easy to block the filter or hinder the rotation of the nozzle, affecting the effect of washing.
2, in order to better wash the dishes, eliminate water spots, should use a special commercial dishwasher detergent to clean the dishes, and can not be replaced with soapy water or laundry detergent. Specialized detergents are characterized by low foam and high alkalinity, so they cannot be washed directly by hand to avoid burning the skin.
3, to the machine to put tableware, tableware should not be exposed outside the metal basket. Smaller cups, spoons and other utensils to avoid falling and prevent collision, so as not to break. If necessary, you can use a more delicate basket to contain these small utensils, which will be safer.
4, to often keep the commercial dishwasher inside and outside of the cleanliness and hygiene, after the use of the best brush to brush off the filter on the dirt and debris to prevent clogging; polyester tanks should be used every month to remove some of the deodorant odor 1-2 times.
Four, commercial dishwasher maintenance
1, dishwasher power is relatively large, the use of dishwasher is appropriate to separate power supply, with the socket capacity of 10A, 250V single-phase three-hole socket, and to have a good grounding.
2, the dishwasher should be placed horizontally, away from heat sources such as LPG stoves, and do not let direct sunlight dishwasher for a long time, so as to avoid the shell of the paint layer fading yellow or peeling, affecting the appearance of beautiful.
3, in order to ensure that the water inlet pipe, drainpipe normal water intake, drainage, swing into the pipe to strive for smooth, prevent bending or meandering knot, do not use heavy objects on the hose.
4, the use of dishwashers, do not use hot water higher than 70 degrees Celsius, so as to avoid deformation or damage to plastic, rubber parts. The hot water discharged after high-temperature cleaning is still quite hot, please handle with care.
5, placed on the tableware, the first tableware to be washed on the bones, vegetable scraps, leftover dishes, etc. cleaned up before being placed in the basket, so as not to clog the filter, affecting the washing.
6, dishwasher washing is completed, to wash the filter in a timely manner to accumulate dirt, clean and put back to the original place in the machine.
7, the use of 55 ℃ or 65 ℃ gear cleaning dishes, just stop, do not touch the heater with your hands to avoid scalding the skin, usually 30 minutes of downtime, to be cooled by the heater and then make the machine processing.
8, the operation of the programmable control knob, can only be turned in a clockwise direction, do not rotate the spinning force backward, in order to avoid damage to the programmable control. If you turn the knob inadvertently, miss the position of the program instructions, this time should be clockwise rotation, through the "off" (OFF) gear to "open" (ON) gear position, and then re-run.
9, the use or cleaning of the dishwasher, its control mechanisms such as programmable control, selector switch, door control switch should not be wet, so as not to reduce the insulation properties and cause leakage.
10, during the operation of the dishwasher, do not block the exhaust port, so as not to affect the normal exhaust of the machine, and do not force the movement of the impact of the dishwasher, in order to avoid failure.
Previously described the commercial dishwasher operation process is mainly divided into. Recycling, removal of impurities, initial washing, washing and disinfection and storage of six steps, looks like a lot of actually operate very simple, only need to move your hands to press a few keys on the line, but also pay attention to the process of washing whether the failure. About the introduction of commercial dishwasher is here first, want to know more please continue to pay attention to the soil rabbit learning to decorate!
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