Dishwashers and dishwashing solutions for professional kitchens

Dishwashing is an essential part of the professional kitchen. It covers the whole chain of events from returning dirty dishes to storing clean ones, and includes washing, cleaning, moving and sorting. The result, i.e. clean dishes, is the sum of several elements. Knowing the factors that influence the washing result, choosing the right equipment and using and maintaining it correctly are essential for a successful outcome.

Goals for dishwashing in professional kitchens

The absolute cleanliness of the environment, tableware and cutlery is an integral part of a pleasant dining experience and is also defined by the authorities. The Nordic Food Recommendation is monitored in Finland by the Finnish Food Authority. The surface of the dish must be free of visible dirt and must not contain more than 100 microbes. The dishes must be dry. As a rule of thumb, dishes must be dry within one minute of being taken out of the machine.

The number and quality of the dishes to be washed give their own criteria for the dish handling. The circulation of the dishes must be efficient, safe and ergonomic for the workers. Hand-lifted loads, such as baskets and stacks of dishes, must not be too heavy. Low noise levels, good lighting, ventilation and the right working temperature are also essential for a pleasant working environment.

The goal of dishwashing is to produce clean dishes in the shortest possible time, in the most cost-effective way and in a pleasant working environment.

Anssi Kaikkonen professional dishwashing

The kitchen is the heart of the home", they say. Even in professional kitchens, it is the hub of activity from which, like the heart, nourishment is pumped to customers through the dishes. In this metaphor, the dishwasher is the lungs that allow the kitchen to breathe.

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A well-functioning professional kitchen dishwashing department

The design of a dishwashing section should consider factors such as the type of kitchen, i.e. whether it is a restaurant, staff canteen, school or hospital, the number of diners, the number of dishes and utensils and the speed of circulation, the shape and materials of dishes, the space and access of the dishwashing section, and the time and cost of washing.

Dishwashing in a professional kitchen is a whole, of which the dishwasher is only one piece – though an important one. The dishwashing system includes returning dishes to the washing area, removing food waste, sorting and stacking dishes, washing, rinsing and drying, and storing and moving dishes to serving stations.

These activities are linked together in a continuous, flexible chain of operations. The solution model is always designed on a case-by-case basis.

Dishwashing uses a lot of water, electricity and detergents. Dishwashing choices can make a big difference to the environmental load in the kitchen.

Ammattikeittiössä astianpesu kuormittaa eniten ympäristöä.

Which dishwasher is best for your professional kitchen?

Dishwashers for professional use are divided into different categories. Sometimes choosing the right machine for your professional kitchen can be a challenge, as there are many different categories and within each there are many different models. Choosing the right machine will serve its user best, so it pays to get to know the different alternatives and their features.

Undercounter dishwashers are a handy choice for small spaces such as bars and day-care centres, and are suitable for washing glasses and dishes. Hood-type dishwashers offer an ergonomic solution for medium and large professional kitchens. Pot washers are designed for large professional kitchens where large dishes and equipment parts are washed. Granule washers use biodegradable granules to remove stuck-on dirt and are suitable for heavy-duty washing needs. Rack conveyor machines are efficient capacity solutions for commercial kitchens, optimising water and energy use. Flight-type washers, on the other hand, are flexible, high-capacity machines that can be tailored to the customer's needs.

Blog: Dishwashing – the lungs of the kitchen

Monitor the condition of your tunnel dishwasher doors.

Dishwasher cleaning – clean machine, clean dishes

Huolellisella suunnittelulla saadaan aikaan toimiva ja ergonominen astianpesuosasto.

The ergonomics of a hood dishwasher are shaped by workstation thinking

For a small or medium sized kitchen with 10-250 daily portions, a dishwashing compartment can be created around a hood machine. Trays are unloaded by sorting the dishes into baskets and transporting them through the pre-washing process to a hood machine in the corner.

In a restaurant kitchen a undercounter dishwasher supports the glass washing process, where glasses are made sparkling clean for direct use with reverse osmosis, even without separate polishing.

For a medium sized kitchen with 250-500 daily portions, a dishwashing compartment can be created around the hood machines. The dishes are sorted on the pre-washing table into baskets and transported through the pre-washing process to the hood dishwashers. The two dishwashers can be used to adjust the washing capacity as required, e.g. one can be used to wash soiled dishes and the other to wash glassware, or one can be switched off at off-peak times. This is particularly popular in locations where there is a lot of seasonal variation.

In restaurant kitchens, the undercounter dishwasher supports glass washing, where glasses are made sparkling clean for direct use with reverse osmosis - even without separate polishing.

The return of dishes for a 300-500 portion distribution kitchen is well handled by a smaller rack conveyor machine. In the dish return, the conveyor belt automatically transports the full baskets through the pre-washing machine to the rack conveyor machine, from where the dishes and utensils can be easily sorted for storage or transport.

There is a dedicated manual point for pre-washing food preparation and serving utensils.

The return of around 500 lunchwares can be handled well with a smaller rack conveyor machine. In the dish return, a conveyor belt automatically transports the full baskets through the pre-washing machine to the rack conveyor machine, from where the dishes and utensils can be easily sorted for storage or transport.

Dishwashing is supported by a pot or granule washer for washing larger and dirtier dishes.

In a professional kitchen where more than 1 000 portions are being handled and returned, dish return can be implemented in a flexible way for both the customer and the kitchen staff. A conveyor belt automatically transports full baskets through a pre-wash machine to a rack conveyor machine, which can have several wash tanks and a possible intermediate rinse. At the end of the machine there is a triple rinse to ensure a smooth and thorough rinse, without wasting water.

Dirty and stained dishes are washed separately in a granule washer, which facilitates the washing of cooking and serving pots and containers.

The dirty dishes on the trays are easily sorted and washed with a tray and cutlery washer, a flight-type washer and a rack conveyor machine. Glasses and cups are sorted into baskets for transport to the rack conveyor machine and plates are placed on the belt of the flight-type washer.

Trays and dishes are conveyed along a belt to the right type machines. The cutlery washer is supported by a cutlery sorter, which saves manual cutlery sorting.