Commercial Dishwasher Cleaning 101

From compact undercounter units meant to wash glasses and flatware to high-volume conveyor models capable of washing hundreds of racks per hour, cleaning a commercial dishwasher is an essential part of daily maintenance to prevent the buildup of food scraps and keep these machines in good working order. The guide below will give you a general idea on what is required for commercial dishwasher cleaning.

How to Clean a Commercial Dishwasher

The exact steps for cleaning your commercial dishwasher model should be included in the owner's manual that came with your product; these instructions may also be found online via the manufacturer's website. Though certain steps vary depending on the specific model of commercial dishwasher, some steps, like those found here, are standard in nearly every dishwasher's daily cleaning requirements:

1. Ensure the machine is drained of all water.
2. Turn the dishwasher off.
3. Double check that all plates, glasses, and other wares have been removed.
4. Take out rinse arms, strainers, splash curtains, baskets, and any other removeable pieces. Wash these items separately in a sink with warm soap and water, then rinse and dry.
5. Wipe down the interior and exterior of the machine with a soft, damp cloth.
6. Replace all removed parts and dry the machine with a soft cloth.

How to Delime a Commercial Dishwasher

Though all commercial dishwashers require basic daily cleaning, they occasionally require more intricate maintenance. This can include deliming and descaling procedures, which involve adding specialized solution to the machine and running the appropriate cycle. Some machines have automatic deliming cycles while others must be delimed manually. The following steps are common to most commercial dishwashers in the deliming process, but make sure to consult the user manual of your specific model before undertaking this process:

1. Drain the dishwasher of all water currently in the washing bay and inspect for buildup. If it doesn't have an automatic cycle, you will need to perform this step periodically, especially paying attention to the heating element as that is where the most buildup will accumulate.
2. For manual deliming, operators must fill the dishwasher with clean water then add a the deliming solution but first make sure the dishwasher detergent isn't connected. It's important you wear proper PPE, including gloves and goggles, as most solutions feature an acid base that can cause irritation to the skin and eyes.
3. After adding the solution, start a dishwasher cycle to let the delimer run through the whole system. Then open the dishwasher to pause the cycle and let it sit. The amount of time you let it sit depends on your machine's specifications as well as how much lime buildup is in the dishwasher.
4. If there's extra buildup that isn't coming off, you may need to use a brush to remove it.
5. After the solution is done soaking, drain it and run the dishwashing cycle at least two times to remove any excess residue.

While this is the general process, every machine is different. The specific steps involved in the process, along with the schedule for doing so, will be indicated in your machine's owner's manual.

Commercial Dishwasher Cleaning Mistakes to Avoid

When cleaning a commercial dishwasher, there are a few mistakes to avoid:

• Don't use detergents formulated for residential dishwashers in your commercial machine; only use detergents and sanitizers designated for commercial use.
• Don't bang removable dishmachine parts, such as rinse arms and scrap screens, against other surfaces while cleaning them, as this could cause damage.
• Don't use steel wool, scouring pads, or any other abrasive items to clean the dishmachine or dishmachine parts.
• Don't allow food sediment to accumulate inside the dishwasher.
• Don't exceed manufacturer-recommended concentrations for detergents, sanitizers, rinse aids, or limescale removers.

How Often Should You Clean a Commercial Dishwasher?

Most manufacturers recommend following the basic commercial dishwasher cleaning procedures at least once a day. However, some recommend cleaning the machine twice daily, at the end of each working shift, or after a specific duration of continuous use (such as 2 hours). Obviously, dishwashers should never have food or debris left in them after a shift or be permitted to emit foul odors from unhygienic conditions. Deeper cleaning procedures – such as deliming and descaling – should be performed every few weeks or several times a year depending on dishwashing conditions and manufacturer recommendations.

Ultimately, the best guide to cleaning and maintaining your commercial dishwasher is the one that comes with your machine. User's guides and owner's manuals contain all the specific information you need to keep your commercial dishwasher operating at peak performance, along with any necessary resources you may need should problems arise.