Tips & tricks

We have been setting up commercial kitchens since 1983. That's why we know a few tricks.

The “good” washing result

Every cleaning process, whether carried out mechanically or manually, consists of four or five key influencing factors: mechanics, chemistry (process chemicals), temperature, and time. The fifth factor is water, which acts as a carrier, transferring the other four factors to the items being washed or the surface being cleaned, while also removing dissolved dirt particles.
The factors of influence on the cleaning process are often depicted in the sinner's circle. The circle shows that the individual factors affect each other.

Below, we would like to show you how the five influencing factors affect commercial dishwashing:

Mechanics

Consistent pressure and constant circulation in the dishwasher via the integrated rinsing systems ensure that the items being washed are evenly and immediately exposed to the cleaning solution, thereby removing any dirt.

Chemistry (process engineering)

Depending on the requirements of the appropriate cleaner and rinse-aid must be added during the entire period of operation is constant.

Temperature

Heating units are used to achieve the temperatures required for optimal removal of dirt and hygienic cleaning. The temperatures in the cleaning solution should be 55 °C – 65 °C and in the rinse aid solution 80 °C – 85 °C. For glass washing machines, the temperatures of the cleaning solution should be 55 °C – 60 °C and those of the rinse aid solution 65 °C ± 2 °C.

Contact time

The contact time the contact time of the cleaning solution wets the items to be Washed. This should be sufficiently long-elected to the removal of the soiling on the dishes parts.
The contact time is the time during which the cleaning solution wets the items being washed. This should be long enough to ensure that the dirt on the items being washed is removed. As a guideline, for single-tank dishwashers, i.e., dishwashers with a detergent circulation zone and a fresh water rinse, program times with a minimum contact time of 90 seconds should be selected in order to achieve a good hygienic washing result. Single-tank dishwashers typically include under-counter dishwashers, hood type dishwashers, and rack type dishwashers. For multi-tank dishwashers, i.e., dishwashers with at least one pump pre-cleaning, a detergent circulation zone, and a fresh water rinse, contact times of at least 2 minutes should be selected to achieve a good hygienic washing result. Typical multi-tank dishwashers include conveyor dishwashers and rack conveyor dishwashers.

Water

Water is the carrier that transfers the other four factors to the items being washed and also removes dissolved dirt particles. The quality of the water has a significant impact on the overall washing result. Therefore, special attention must be paid to the water.

The optimal washing result

  • Dishes should be washed immediately after use if possible. The sooner they are washed after use, the better the washing results (avoid long drying times).
  • Good preliminary clearing is absolutely essential.
  • Pre-sort the items to be washed before placing them in the machine.
  • If possible, pre-soak cutlery.
  • Cleaned items must only be stored in a dry place.
  • Manual drying should only be carried out in exceptional cases and only with disposable towels.

Cleaner & Rinse Aid

Purpose of the cleaner

The cleaning ingredients enable food residues to be removed from the dishes. The loosened dirt particles are finely distributed and kept suspended in the cleaning solution. This prevents the loosened dirt particles from settling back onto the surface of the dishes. Other ingredients prevent, for example, water hardness from precipitating and help to remove dyes or coffee and tea residues.

Alkaline Components for the swelling and decomposition of food residues, such as starch, protein, and fats and have a corrosion-resistant.
Enzymes are other components which are used in the Removal of food residues.
Polyphosphates or substitutes (complexing agent) to prevent, to a certain extent, the hardness, the failure of water (lime).
Oxidative Cleaner Ingredients such as active chlorine or active oxygen assists in the removal of discoloration caused by for example coffee, tea, or other dyes.
Special Disinfection agents in the cleaner, an additional reduction of germs cause.

The right cleaners in the right quantity to use

Depending on the type of soiling and the Ware, the appropriate cleaner from the GASTRO STAR-product range ensures a clean and shiny result. Each of the GASTRO STAR were cleaner specifically developed for different purposes. The individual cleaner components can be used to maximum effect (Use our Produtkfinder). In addition, the GASTRO STAR products of consistently high concentrating formulations that work very efficiently and very economical can be used. This includes insufficient cleaning or excessive consumption of product, and protects your purse.
Note, however, that only a practical dosage of detergent corrosion processes counteracts. A cleaner under dosage promotes corrosion and the formation of deposits, e.g., starch, protein, Lime deposits.

The task of the rinse aid

The task of the rinse aid is to relax the water and the interfacial tension decrease. Thus, an optimum wetting of the ware parts in the fresh water rinse and the water can run off in the Film. Through the use of clear rinse the drying time of the ware is shortened parts. All process parameters are tuned in the dishwasher optimally to each other, is shown at the end of a stain-free, dry and shiny result of the ware surfaces.

The right of rinse aid in the correct quantity to use

Rinse aid is not the same as a rinse aid. Here, too, should be adapted to the local conditions, the appropriate selection to be taken to avoid Overdose, drying and cleaning deficiencies or material wear. Depending on the requirement profile can then be a universal rinse aid (GASTRO STAR K 1), a rinse aid, in particular for the plastic dishes (GASTRO STAR K 2), is a special glasses rinse aid (GASTRO STAR K 3) or a rinse aid with foam vapors used properties (GASTRO STAR K 4). All rinse aid ensures that the surfactants used are of high quality. Your advantage: the shiny dishes paired with high efficiency .

Proper Dosage

Why is an accurate and uniform dosage of the treatment important?

Only a consistent and sufficient concentration of process chemicals (detergent and rinse aid) over the whole rinsing process is a guarantee-free, economical, hygienic and environmentally-friendly wash results. For commercial dishwashers appliances for the dosing of detergent and rinse aid are automatic Dosing available.

How will you determine the correct concentration?

After a thorough examination of the existing technical conditions, water quality, the average contamination and drying of the degree and type of Ware to be set by the service technician on site to the required concentrations for detergent and rinse aid.

What is note in the case of the metering facilities to:
  • You need to accurately and reliably dispensing, as well as with the applicable safety regulations.
  • Malfunctions should be optically and/or acoustically clearly perceptible.
  • The Refilling of the dosing tank or exchange the product packaging needs to be simple and user-friendly.
  • The training of the personnel in the operation of these systems is essential.
What must be considered in the case of a product change?

In the case of an exchange to a different product dosing systems and storage containers shall be rinsed with fresh water. The information in the material safety data sheets are observed.

Special Application Lenses, Rinse

Although glass is clean due to its smooth surface, easy to clean, but on the other hand, a greater sensitivity to temperature changes and mechanical injuries. Since it is thus, in the case of glass to be very sensitive Ware, observe the following recommendations:

Items to be washed clean as immediately after use

The faster the cleaning after using the rinsing is done, the better. Dried-on food or beverage residue complicate the cleaning success.

Glass damage prevention

Improper Filing of the glasses in the dishes and glasses baskets is the main cause glass damage. Touches of the glasses to each other can lead to increased mechanical damage of decorative and glass surface. Also, make sure that in the environment of the dishwasher-enough space for the storage of used and cleaned glasses is available. Furthermore, the interlocking set of drinking glasses is to be avoided in the Cabinet, because this may lead to glass breakage, especially at the top.

Glasses dishwasher and glasses cleaner

Higher temperatures, longer Rinsing times and more intense detergent in a dishwasher, the service life of the glass is greatly reduced. Special glasses cleaner (e.g. GASTRO STAR Fri, 30 and it matched the rinse aid GASTRO STAR K 3) and Glasswashers treat the glass gently, and extend the service life.

Flushing time

The rinsing process should be no longer than 150 s. The dishwasher is open after the rinsing process, so that the steam can escape. On the glasses, precipitation, condensation provides otherwise, an additional burden on the glass surface and degrades the self-drying behavior of the glasses.

No manual drying or manual "Polish"

The manual dry Cleaning is jeopardized, because even in fresh dry towels germs and bacteria are present. Purified Ware is always dry-stored.

Glass of turbidity as a result of limestone deposits

Limescale deposits are always created when the water contained lime formers remain after drying on the surface of the glass. A correctly adjusted (rinse aid) dosage leads to lower water hardness to a stain-free drying. The total salt content of the water is very high, it is recommended rinsing with partially or fully desalinated water.
Lime opacities can be avoided with a combination of hard water suitable cleaner (e.g. GASTRO STAR FR 45) and an acid rinse (e.g., GASTRO STAR K2).

Glass turbidity due to glass corrosion

Glass corrosion is an irreparable damage to the glass surface, which can occur after frequent washing in a dishwasher. Although certain types of glass, such as the simple soda-lime glass more prone to glass corrosion, the effect of corrosion can occur regardless of the quality of the glass. Through the use of special glasses cleaner Glass opacities and decor to prevent damage, however, or at least delayed.
Important: an under-dosage of detergent / rinse aid has, in General, less favorable to the resistance of lenses and finishes as a result of the Overdose. Overdose does not improve the result. Be sure to have the correct dosage.

Water quality

What is the meaning of rinse water to the dishwasher?

Water is essential for a majority of the cleaning processes. It is rinse the basis for the dishwasher. Water is the carrier for the detergent and rinse aid, allows for the mechanical cleaning of the ware parts in the dishwasher, and together with the properties of the cleaner to be kept dirt particles suspended in the cleaning solution. So that again is the detached soil particles are deposited on the ware surface is avoided. The water transfers the heat to the Dishes, making a proper Rinsing and drying result.
Without the proper water quality is not optimal cleaning result can be achieved. Therefore, it is particularly important that the water quality to meet the requirements of commercial dish-washing to adapt.

What ingredients there are in the water?

In the water, both solid and dissolved substances can be included. Solid substances are such as Sand, rust or dirt particles from the piping system, which can lead to damage to the dishwasher or the failure of, for example, solenoid valves. Here is the installation of a suitable filter system helps. Solutes, gases, minerals, salts, or organic ingredients. Dissolved gas components of air: nitrogen, oxygen and carbon dioxide are in the first place. They do not affect the wash results.

The dissolved salts in water affect the wash results?

Minerals and salts affect the water quality significantly. A high mineral and salt content in the water, this can be on the Ware to stains and cause deposits or corrosion.
In General, the different qualities of water are divided hardness according to their total. The total hardness of the water is from the carbonate hardness (temporary hardness), and the non-carbonate hardness (permanent hardness is called).
The carbonate hardness is made of Calcium and magnesium ions, which are associated with the hydrogen carbonate. This can be in the warming of the water as the lime and the so-called boiler stone form. The non-carbonate hardness is made of Calcium and magnesium ions, which are not associated with the hydrogen carbonate. This magnesium chloride is an example. These minerals remain in the heating process in the solution and not fall.

The total water hardness is classified in accordance with the European detergents and cleaning agents act on the March 2007 in the following hardness ranges:

Hardness soft – less than 1.5 mmol of calcium carbonate per Liter or less of 8.4 °d
A hardness range of medium – To 1.5 – 2.5 mmol of calcium carbonate per litre of 8.4 °d – 14 °d
Hardness hard – more than 2.5 mmol of calcium carbonate per litre or greater than 14 °d

What can be done against the hardness of the water?

Cleaner ingredients, prevent the precipitation of Hardness salts (e.g., GASTRO STAR FR 45) included. From a total hardness of 0.54 mmol/l (equivalent to 3 °d) should be made for economic reasons, a separate water treatment. But also water with a total hardness of less than 0.54 mmol/l, or less than 3 °d not fully guarantee a good wash results. Only when the total salt content of the water is low, a spot-free cleaning result can be achieved.
Depending on the water quality, there are various methods for water treatment. Between softening, a distinction is made, part - or full-desalination.

Water softening

The softening of ions contained in the water Hardness (Calcium exchanger and magnesium ions) sodium ions are exchanged. As a result, all minerals, all of which can be as limestone are removed from the water. Thus, the ion retains exchanger is its ability to function, it must be refreshed from time to time, with sodium chloride (water softener salt). It should be noted that in the case of a pure water softening is still visible minerals residues may remain on the Dishes. In General, these are soluble in water.

Water desalination

As a water softener can reduce the total salt content in the water itself, it is at too high a salinity to achieve an optimal spin result is unavoidable, a Full or partial desalination of water, as, for example, via a two-stage ion exchange system, or via a so-called mixed bed exchangers. Here are all the cations and anions are removed from the water. Another suitable method for water desalination reverse osmosis (reverse osmosis), in the case of the water through a membrane is recycled is.

More Information about the quality of the water and the appropriate settings for a spot-free Rinsing, you can find in the Internet to Download free of charge to the working group of Commercial dishwashing practice manual Chapter 05 water quality: www.akggs.de
There you will also find further information about the commercial dishwasher rinse with valuable tips and further information on the topics of:

  • Organization and planning of the ware and equipment
  • Commercial Dishwashers
  • Dosing technology
  • Water quality
  • Process chemicals
  • Porcelain
  • Ware made of metal
  • Ware from glass
  • The ware of plastic
  • Hygiene
  • Environment and sustainability