Do you find yourself frustrated with your commercial dishwasher? Does it seem like you’ve done everything you could but it somehow can’t give you the cleaning result that you want? Well, you may just be doing things wrong. 

Experts know that commercial dishwashers need special care. And this special care is something that you may not even be aware of if you think that your commercial dishwasher is not giving you its 100%. It’s more than regular maintenance and cleaning. 

Allow us to share with you these top secrets to ensure the stable and reliable powerful cleaning capacity of your commercial dishwasher. You’d be surprised at how easy it is to make the most out of your commercial dishwasher. You’d never be frustrated after applying these Secret expert hacks. 

Secret # 1: The secret is in the water.

You should know how water works its way in your commercial dishwasher. Knowing how to fully optimize water performance is key. Poor water optimization results in water stains and poorly cleaned dishes. 

You need to know that your commercial dishwasher has three parts that can easily get dirty and blocked. They are the following:

• wash arms
• dish arms
• rinse jets

Your commercial dishwasher will never be fully able to remove all the grime and dirt off your dishes if you have clogged jets. This is because dishes get cleaned through wash arms and rinse jets as high-pressure water flows through them to remove dirt from dishes.

Your dishes may not be clean for the simple reason that your wash arms and rinse jets are clogged. No amount of water pressure can smoothly go through clogged jets and rinse arms that may have food buildup, limescale, soap residue, or soil accumulation. 

Always check if there is a build-up. Do this daily. You can easily do this by following guidelines and instructions from your commercial dishwasher’s manufacturer. This regular checking can save you hundreds of dollars. Most commercial dishwashers instantly call repairmen whenever their units are dub-optimal without knowing that they can optimize their units themselves. Be careful when it comes to chemicals. Only use ones that are approved by your commercial dishwasher’s manufacturer. When in doubt, contact your supplier or manufacturer. If you availed your unit from a leading industrial dishwasher supplier like Warewashing Solutions, you can avail of free maintenance and unit check-ups. 

Again, daily cleaning should be done to prevent buildup.

Secret # 2: The secret is in the temperature.

Your commercial dishwasher could either be a high-Temperature unit or a low-temperature unit. 

If the problem is not in the water flow, then you should check your temperature calibration. Every unit is different and you should ensure that your commercial dishwasher’s temperature is always properly set up. Wrong temperature settings can lead to cleaning failures and even damages. It will waste so much of your time, energy, and money. 

Following the correct temperature is very easy as most units have the right temperature calibration displayed on their frontal part. 

Most high-temperature machines require the following setting:

• Wash temperature: 140 – 160+°F
• Final rinse temperature: 180 – 195°F

Most low-temperature machines require the following setting:

• Wash temperature: 120 – 140°F
• Rinse temperature: 120 – 140°F

You should also check on your cycle temperatures. This is very critical as each state has mandated sanitation policies. You need to ensure that you’re following your state’s required sanitation temperature. Businesses that don’t follow such regulations can have their license suspended and their establishments closed.

You need to ensure that your unit is running in its correct temperature range. It can never clean effectively and efficiently if it does not have the proper temperature setting. You will also fail to meet sanitation state-mandated sanitation guidelines. You don’t want both situations so it’s best to strictly ensure your unit’s operating temperature at all times. Make a note or a sign to always remind yourself and everyone in the kitchen to always set up the right temperature.

Secret # 3: The secret is in the chemicals. 

If you’ve checked on the water and temperature set-up of your unit and you still find yourself frustrated, then you need to check on your detergent usage. This factor is very critical because excessive detergent use can cause water stains, calcium deposits, and even tarnish your dishes. You don’t want to be the restaurant that has a reputation of serving food served on water-stained dishes so you better be extremely alert on this aspect.

The two kinds of commercial dishwashers (high temperature and low temperature) use chemicals differently.

A low-temperature commercial dishwasher uses a timer in releasing detergent. This timer should always be calibrated to ensure that it’s releasing as little chemical as possible. 

On the other hand, a high-temperature commercial dishwasher has an externally mounted controller. Such a controller is the one that releases detergent. 

It’s important to check if your unit’s probe is functioning. A probe monitors water alkalinity. If your probe is not working properly, it can order the wrong dose and end up sending too little or too much chemical. 

If you’re using too many chemicals, you’d end up wasting much of your cleaning product. It will also result in limited washes as your detergent will always have to be restocked. 

It gets all the more tricky when you’re not using enough chemicals. This is because your dishes will end up unclean and spotty. So much so that you’d have to send them back to undergo another wash cycle. 

Always Calibrate

Make it a point to regularly calibrate your machine to ensure that it’s fully optimized. Make sure that you do daily calibration apart from regular maintenance. 

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