Taking the Pain out of Cleaning Pots and Pans

May 17, 2018 by Hobart


It’s one thing to scrape off leftover food from a plate that’s been used in serving, but pots and pans with baked-on food take time and more than a little elbow grease to get completely clean.

Operators using the manual three-compartment sink method to wash pots and pans know first-hand the pain points that come with the task. Not only are baked-on or burned foods and grease hard to get off, but also the pots and pans themselves are bulky and heavy, making them hard to handle. The whole process is time consuming and ties up valuable labor resources.

Some operators might try to improve productivity by running pots and pans through a standard commercial dishwasher. But if the dish machine they’ve selected isn’t designed to handle pots and pans, the end result might not be as clean as you would like.

Using a commercial dishwasher has many benefits over washing pots and pans by hand. One of the biggest is the time savings. Rather than spending hours scrubbing away at baked on foods, the dishwasher cycles through a cleaning in a matter of minutes. Without the human element involved in handwashing, operators are guaranteed consistent sanitization, and the high heat and a stronger force of water from the dish machine provide a better clean.

There are, of course, pot and pan dishwashers specifically designed for the job. These are great in operations like bakeries or retail where someone is dedicated to washing prepware three or more hours per day. But options are also available with other types of commercial dishwashers to provide effective pot and pan washing. This provides greater flexibility to achieve the cleanliness and sanitization level necessary for the wide variety of ware in many foodservice operations, with less reliance on hand washing. 

The Hobart Advantage

Since 2008, Hobart has been adding NSF rated pot and pan cycles to its commercial dishwashers, starting with the AM15 door-type model. As of 2017, the feature is available on all of Hobart’s commercial dishwashers, including the conveyor and the flight type. Dish machines with the pot and pan feature have an adjustable cycle length, allowing pots and pans to go through a longer two, four or six-minute cycle.

Hobart’s dish machines are designed with pots and pans in mind, having taller openings to allow for the larger prepware cleaned during pot and pan cycles. There are also racks specifically designed to hold and run several sheet pans at a time.

All of Hobart’s machines with the pot and pan mode are NSF certified. This means that the equipment has gone through stringent testing in order to meet specific requirements that ensure a high level of food safety and cleaning performance. NSF International is a third-party organization that certifies equipment used in foodservice operations. The rating lets operators and inspectors know that the equipment is designed to high standards that meet the FDA food code.

In order to receive the NSF rating for pots and pans, each Hobart dish machine is tested for both washability and sanitization. The pot and pan test includes running a rack of steam pans coated with baked on pie filling through the pot and pan cycle, and they have to come out completely clean. Tests also include running ware through the cycle with thermal couples to test the heat for proper sanitization.

“We wanted to provide an extra level of washability and sanitizing with our commercial dishwashers because we felt there were a number of applications where this might dramatically improve productivity, such as a bar or quickservice restaurant where there was a need to wash a few things that have been used for baking food,” said Joel Hipp, Hobart Engineering Manager. “Achieving the NSF rating is just one way Hobart guarantees that the pot and pan mode is true to its claims of cleanliness.”

For more information on Hobart NSF pot and pan rated commercial dishwasher visit www.hobartcorp.com/products/commercial-dishwashers


Learn more about Best-in-Class Dishwashing

Tags: Dishwashing


Latest Posts

Smart Dishmachines: Improving Productivity & Efficiency in Your Kitchen

June 08, 2020 by Hobart

Getting the best return on your investment in equipment is a goal of every operator, especially with a purchase as substantial as a commercial dishwasher. What if you could access information such as water use, cycle counts, and wash and rinse temperatures right from your tablet, analyzing data with the touch of a button? With Hobart’s connected commercial dishmachines, the futuristic world of a smart kitchen has become a reality of today.

Read More

Automated vs. Manual Dishwashing: Improving Productivity & Compliance

May 19, 2020 by Hobart

It seems like a given that an automatic dishmachine would reduce labor in any situation. But just how much time can a dishmachine save? Hobart recently conducted a study to put that assumption to the test. What we found was that using an automatic dishwasher not only leads to improved productivity, but also savings in water use and improved food safety.

Read More

Benjamin Franklin Elementary Saves Money & Helps the Environment by Switching to Reusables

May 05, 2020 by Hobart

Benjamin Franklin Elementary School in Glendale, California, struggles with many of the same challenges faced by schools across the country. One in particular is the waste produced from student meals. State mandates and parental expectations surrounding sustainability are putting pressure on school districts to look for environmentally friendly options to combat the amount of organic and solid waste, while still meeting federal school nutrition requirements and working within tight budgets.

Read More

Sanitization & Clean Kitchens: Your Dishmachine & the Coronavirus

March 17, 2020 by Hobart

In March, the World Health Organization declared a pandemic from COVID-19, the disease caused by novel Coronavirus (SARS-CoV-2), which caused heightened awareness among the public about many health and safety issues, including food safety in restaurants and commercial kitchens. For those in the foodservice industry, the health and safety of employees and customers is a top priority. Understanding the issues and having a clear knowledge of the facts surrounding the virus can go a long way in calming anxiety and maintaining good business practices.

Read More

Cleaning Tips for Long Life & Great Performance from Your Undercounter Dishwasher

December 17, 2019 by Hobart

Purchasing an undercounter commercial dishwasher is a big investment for your operation, and of course you want it to last a long time. Anytime you purchase a piece of equipment, you want to do everything you can to make it last and get the most for your money. Just like you do regular oil changes and tire rotations to keep your car running at optimum performance, proper care and regular cleaning are key to getting the most out of your dishmachine investment. This results in:

Read More