1. Dishwashing Procedures
CS1(SS) FOSTER

2. Learning Objectives Discuss the two different types of ware washing
Explain the steps for both types
Review temperature ranges for each step
Discuss safety concerns

3. Types of Dish-washing The Navy employs 2 types of dishwashing:
Manual: using the classic 3-bay sink model (if available) and washing dishes by hand.
Mechanical: using a dishwashing machine that automatically cycles through each step.
There are some different considerations for each type, based mainly on user contact.

4. Manual Dishwashing
3-bay Sink – WASH – RINSE - SANITIZE

5. Manual Dishwashing Steps
There are 6 steps:
Sorting
Scraping
Washing [ °F]
Rinse [ °F]
Sanitize/Final Rinse [171°F+ or chemically]
Air Dry

6. Manual Dishwashing
The temperature ranges are lower than automatic because the operator must touch the water and dishes at each step.
This is evident in the lower sanitizing temp. or use of chemical sanitizers in cool water.
Automatic sanitizing sinks are sometimes used where the operator wears safety gloves and lowers dishes in using a basket.

7. Mechanical Dishwashing
Automatic Dishwashing Machine

8. Mechanical Dishwashing Steps
There are 6 steps:
Sorting
Scraping
Washing [pre-wash: °F, wash: °F]
Rinse [ °F]
Sanitize/Final Rinse [ °F]
Air Dry

9. Mechanical Dishwashing
Note the higher temperatures in the mechanical steps.
The user only handles the dishes before and after they enter the machine, never touching the water.
Dishes will always be AIR DRIED! They will also be much hotter coming out of a machine, so use care when handling or let cool.

10. Safety Tips
Ensure protective covers are in place on all external moving parts
Ensure side doors are closed
Keep hands off the inside mechanism of the machine
If a dish rack becomes jammed, turn off electric power and steam before removing the rack
Wear rubber gloves and rubber aprons
Report machine malfunctions immediately
Wear hearing protection if required
De-scaling of machines should happen weekly or as required.

11. Questions?

12. Review Name the two types of dish-washing? Manual and Mechanical
Why are the temperature ranges higher or lower between the two?
User contact
When should de-scaling happen?
Weekly or as required

13. Review How many steps are in Mechanical? 6 Manual?
Name 3 steps from Mechanical?
Sorting, Scraping, Pre-wash/Wash, Rinse, Sanitize, Air Dry
Sorting, Scraping, Wash, Rinse, Sanitize, Air Dry

14. Questions?