{"id":40,"date":"2025-10-10T19:25:49","date_gmt":"2025-10-10T17:25:49","guid":{"rendered":"https:\/\/www.grosskuechen-zeiger.de\/?page_id=40"},"modified":"2025-10-10T21:12:01","modified_gmt":"2025-10-10T19:12:01","slug":"tipps-tricks","status":"publish","type":"page","link":"https:\/\/www.grosskuechen-zeiger.de\/en\/tipps-tricks\/","title":{"rendered":"Tips & tricks"},"content":{"rendered":"
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Tips & tricks<\/h1>\n\n\n\n

We have been setting up commercial kitchens since 1983. That's why we know a few tricks.<\/p>\n<\/div>\n\n\n\n

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The \u201cgood\u201d washing result<\/h1>\n\n\n\n

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.<\/p>\n\n\n\n

Below, we would like to show you how the five influencing factors affect commercial dishwashing:<\/p>\n\n\n\n

Mechanics<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

Chemistry (process engineering)<\/h3>\n\n\n\n

Depending on the requirements of the appropriate cleaner and rinse-aid must be added during the entire period of operation is constant.<\/p>\n\n\n\n

Temperature<\/h3>\n\n\n\n

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 \u00b0C \u2013 65 \u00b0C and in the rinse aid solution 80 \u00b0C \u2013 85 \u00b0C. For glass washing machines, the temperatures of the cleaning solution should be 55 \u00b0C \u2013 60 \u00b0C and those of the rinse aid solution 65 \u00b0C \u00b1 2 \u00b0C.<\/p>\n\n\n\n

Contact time<\/h3>\n\n\n\n

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.\nAs 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.<\/p>\n\n\n\n

Water<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

The optimal washing result<\/h3>\n\n\n\n
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  • 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).<\/li>\n\n\n\n
  • Good preliminary clearing is absolutely essential.<\/li>\n\n\n\n
  • Pre-sort the items to be washed before placing them in the machine.<\/li>\n\n\n\n
  • If possible, pre-soak cutlery.<\/li>\n\n\n\n
  • Cleaned items must only be stored in a dry place.<\/li>\n\n\n\n
  • Manual drying should only be carried out in exceptional cases and only with disposable towels.<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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    Cleaner & Rinse Aid<\/h1>\n\n\n\n

    Purpose of the cleaner<\/h3>\n\n\n\n

    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.<\/p>\n\n\n\n

    Alkaline Components <\/strong>for the swelling and decomposition of food residues, such as starch, protein, and fats and have a corrosion-resistant.
    Enzymes<\/strong> are other components which are used in the Removal of food residues.
    Polyphosphates<\/strong> or substitutes (complexing agent) to prevent, to a certain extent, the hardness, the failure of water (lime).
    Oxidative Cleaner Ingredients<\/strong> 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<\/strong> in the cleaner, an additional reduction of germs cause.<\/p>\n\n\n\n

    The right cleaners in the right quantity to use<\/h3>\n\n\n\n

    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.<\/p>\n\n\n\n

    The task of the rinse aid<\/h3>\n\n\n\n

    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.<\/p>\n\n\n\n

    The right of rinse aid in the correct quantity to use<\/h3>\n\n\n\n

    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 .<\/p>\n<\/div>\n\n\n\n

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    Proper Dosage<\/h1>\n\n\n\n

    Why is an accurate and uniform dosage of the treatment important?<\/h5>\n\n\n\n

    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.<\/p>\n\n\n\n

    How will you determine the correct concentration?<\/h5>\n\n\n\n

    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.<\/p>\n\n\n\n

    What is note in the case of the metering facilities to:<\/h5>\n\n\n\n