Expert Advice for Safe & Efficient Dishroom Operation

February 06, 2019 by FE&S Magazine

From start to finish, every step in the process of dishwashing is critical to maintain food safety and efficient operation. Proper dishroom operation is a combination of an effective machine and effective practices. Here are some “critical control points” from the experts to make your dishroom run more efficiently.

Dish Machine Operator

All dishroom staff should be fully trained in both machine operations and food safety procedures. Wall charts and training videos from the manufacturer posted in the dishroom can be helpful. “Training of the operators is the most important thing. We even put a QR code on the machine so they can use their smartphone and go right to the video.” – Joel Hipp, Engineering Manager, Hobart Warewashing Division


For the most effective cleaning, large food particles and heavy food soil should be scraped off before dishes are placed in the machine to reduce the chance of rewash after a cycle. When dishes aren’t prescraped properly, “you could have pathogens within food debris that are still on the plates or utensils.” – Vito Palazzolo, Manager of Industry Relationships, National Restaurant Association

Dish Machine Operation

For hot water-sanitizing machines, ensure that the water is at the correct temperature as noted in the manufacturer’s specifications. For all machines (high temp & chemical sanitizing), “make sure you’re using the right chemicals [at the right concentration as] recommended by the [chemical] manufacturer to get the desired results for cleaning and sanitation.” – Orsi Dèszi, Business Unit Manager, Food Equipment, NSF International

Dishwasher Cleaning 

Daily cleaning of the dishmachine not only helps ensure longer and better performance from the machine, it also helps reduce the chances of rewash and contamination. “When you spend a little bit of time on it every day versus once every few weeks, you’re going to get better results from the machine.” – Alan Risher, Sales Development Manager, Hobart Warewashing Division

Storage of Clean Dishes

Dishes and ware should be allowed to air dry completely after being washed and sanitized. They should never be dried off with a cloth or stacked before they are completely dry. “You’ve got a machine that’s certified to sanitize and now you’re possibly introducing a source of contamination back onto a dish that you’ve just sanitized.” – Michael Kohler, Associate Technical Director – Food Equipment, NSF

Learn more about Hobart's commercial dishwashers.



Latest Posts

Keeping Things Comfortable in the Kitchen: Latent & Sensible Heat

March 26, 2019 by Hobart

Controlling Latent and Sensible Heat from the Dishroom

When it comes to kitchen operations, temperatures are a key ingredient.  Refrigerators should be set at 40 degrees or below and freezers at 0 degrees or below. Hot food should be served at 140 degrees or warmer and cold food served at 40 degrees or colder. But what about the temperature of the kitchen itself? We know that temperature in the workplace is as important for productivity as food temperatures are important for food safety. “Studies show that as little as a two degree difference can affect productivity,” says Keven Hass, national sales manager, Gaylord Industries. Hot, humid environments can make people irritable and sluggish, and could even lead to heat sickness.

Read More

Making the Decision to Upgrade in K-12 Schools

March 05, 2019 by Hobart

When K-12 Schools Should Consider a New Commercial Dishwasher

Purchasing a new commercial dishwasher is a big decision for any operation, but in K-12 schools where budgets are tight the stakes are even higher. A major capital expenditure is one that may only be considered when every other avenue has been explored. “In my experience I’ve found schools take good care of their machines. Keeping up with things like regular maintenance and adding water softeners to keep lime build up at bay are some of the things people will do to keep repair costs down and prolong the life of the machine,” said Todd Burlis, partner, Burlis-Lawson Group, Inc.

But the reality is, no matter how well you take care of your machine, eventually it will be time to purchase a new one. How will you know when it’s time to consider upgrading your commercial dishwasher? For K-12 schools there are a few basic considerations.

Read More

Best Food Safety Practices for Commercial Dishrooms

December 11, 2018 by Hobart

It goes without saying that cleanliness and food safety are integral parts of every foodservice operation. From the moment a customer steps in the door, every team member should be focused on serving a great product safely. All of the back-of-house areas, from the food prep area to the dishroom, play an especially important role in protecting customers from risk; and a few simple best practices go a long way to maintaining safety.

Read More