Washing

Professional washing in restaurant kitchens is an essential step to ensure both hygiene and operational efficiency. Here are the key aspects to consider:

1. Specialized Equipment

• Commercial dishwashers: Essential for quickly processing large volumes of dishes, available as hood-type, conveyor, or under-counter units depending on service volume.
• Pot washers: Designed to efficiently clean large utensils such as pots, pans, and baking sheets.
• Multi-compartment sinks: Allow for manual cleaning in multiple stages (pre-wash, wash, and rinse).

2. Cleaning Products

• Specialized detergents: Tailored to meet the specific needs of the kitchen (grease, starches, proteins).
• Disinfectants: Ensure hygiene levels comply with HACCP standards.
• Eco-friendly products: Increasingly popular to minimize environmental impact.

3. Washing Techniques

• Pre-washing: Removing food residue before the main cleaning, often using professional spray nozzles.
• Programmed wash cycles: Selecting appropriate cycles (intensity and duration) based on the type of soiling.
• Drying: Integrated systems in some dishwashers ensure quick drying, but towels should be avoided to reduce cross-contamination risks.

4. Wastewater Management

• Filtration systems: Trap solid residues before drainage.
• Pipe maintenance: Prevents blockages and ensures efficient drainage.

5. Equipment Maintenance

• Regular cleaning of machines (filters, wash arms, etc.) to maintain their efficiency.
• Periodic checks to prevent breakdowns.