Dishwashers used by dishwashing companies are usually more professional and efficient, and their working principles are roughly as follows:
Cutlery loading: Place pre-treated utensils in a specific location in the dishwasher. Generally, larger items such as plates and bowls are placed at the bottom, and smaller items such as knives and forks are placed at the top.
Washing procedure: After starting the dishwasher, the dishwasher will first perform a preliminary cleaning with hot water and detergent, followed by a deep cleaning with high-temperature hot water and a strong pressure water spray. During this process, the water spray arm inside the dishwasher rotates continuously to spray water to wash away food debris and stains from the dishes.
Disinfection procedure: After the washing, the dishwasher undergoes a disinfection procedure. This usually involves disinfection with hot water or ultraviolet lamps.
Drying procedure: After the disinfection is over, the dishwasher proceeds to the drying procedure. The dried cutlery can be taken out and used directly.
Cutlery Storage: Washed, sanitized, and dried utensils are neatly stored in a clean environment waiting to be distributed to restaurants that need it.
Note: Different models of dishwashers may have different modes of operation and functions, and the specific operation should refer to the instruction manual of the dishwasher.