How Can Commercial Kitchens Optimise Warewashing & Pot Washing Sections?

In the fast-paced environment of a commercial kitchen, efficiency and cleanliness are paramount. One crucial area that requires optimisation is the warewashing and pot washing section. A well-designed and equipped area can streamline the dishwashing process, saving time and ensuring the highest standards of hygiene. Here, we aim to explore the layout of a warewashing section, discuss the different types of dishwashers suitable for various businesses, delve into the significance of entry and exit tabling, and emphasise the importance of adhering to food hygiene standards.

Layout of a Warewashing Section

An efficiently designed warewashing section typically consists of pre-wash areas, entry tabling, warewashing equipment, and exit tabling. Let's explore each component in detail.

Pre-Wash Areas

Pre-wash areas serve as the initial step in the dishwashing process. They include equipment designed to remove food debris and prepare the items for the dishwasher. Kitchen sinks with extra depth are commonly used in this subsection. These sinks provide ample space for washing larger cookware items and are available in single or double sink options, which can be situated on the right, left, or in the centre of draining boards.

To facilitate the pre-wash process, pre-rinse spray arms are often installed. These spray arms allow the kitchen staff to swill plates and utensils, effectively removing any loose food particles before loading them into dishwasher racks. This pre-wash step helps optimise the performance of the dishwasher and ensures a cleaner wash cycle.

Choosing The Right Size Dishwasher

Selecting the appropriate dishwasher is crucial for optimising the dishwashing process in commercial kitchens. The size of the dishwasher should be determined based on the specific needs of the business. Here are three types of dishwashers and their suitability for different establishments:

1. Commercial Undercounter Dishwashers: These compact dishwashers are ideal for small to medium-sized businesses with limited space. They can handle a moderate volume of dishes and provide a convenient solution for establishments with lower dishwashing demands.
2. Pass Through Dishwashers (Hood Type Dishwashers): Pass through dishwashers, also known as hood type dishwashers, are designed for medium to large-scale operations. They offer higher throughput and efficiency, making them suitable for busier establishments. These commercial dishwashers feature a hood that opens and closes, allowing kitchen staff to load racks from the entry side and retrieve clean ones from the exit side.
3. Conveyor Dishwashers: Conveyor dishwashers are designed for high-volume operations such as large-scale restaurants, hotels, educational, correctional or other high volume catering facilities. They consist of a conveyor belt system that continuously moves dishwasher racks through the machine. Conveyor dishwashers offer excellent efficiency and speed, making them ideal for businesses with extensive dishwashing requirements.

Entry & Exit Tabling

Entry and exit tabling plays a crucial role in the warewashing process, providing designated spaces for loading and unloading dishwasher racks. At the entry point, kitchen staff can fill the racks with dirty plates, utensils, and cookware, ensuring an organised and systematic workflow. This area should be equipped with sufficient space and easy access to pre-wash sinks and pre-rinse spray arms.

The exit area is where the washed racks complete drying and cool before being put away. It is essential to have adequate space in this area to prevent congestion and allow for proper airflow. The exit tabling should also include storage for clean dishes, ensuring they remain sanitary until they are needed.

Understanding Food Hygiene Standards in Catering Premises

Maintaining high food hygiene standards is critical in any catering establishment. A well-designed warewashing section with appropriate equipment and layout significantly contributes to meeting these standards. By investing in commercial stainless steel sinks, pre-rinse equipment, the correct dishwasher for the size of business and sufficient tabling, businesses can ensure durability, easy cleaning, and resistance to corrosion and bacterial growth.

Additionally, the layout of the warewashing section should promote a logical flow that minimises the risk of cross-contamination. Separate areas for dirty and clean dishes, as well as proper spacing between equipment, can contribute to a more hygienic environment. Regular maintenance and adherence to cleaning protocols are also crucial for upholding food hygiene standards. Further guidance on food hygiene standards in catering premises can be found here.

Optimising the warewashing and pot washing sections in commercial kitchens is essential for efficiency and hygiene. By incorporating the areas discussed, catering establishments can ensure a smooth and sanitary dishwashing process.