Dishwashing and Waste Disposal PDF

Dishwashing and Waste Disposal Carmen M. Pérez, DrPH, MHSN, RDN, LND Objectives 1. Describe the sizes and types of dishwashers. 2. Explain the difference between soaps and detergents. 3. Explain the purpose of booster heaters. 4. Identify traditional waste disposals equipment. Dishwashing The proces...

Dishwashing and Waste Disposal Carmen M. Pérez, DrPH, MHSN, RDN, LND Objectives 1. Describe the sizes and types of dishwashers. 2. Explain the difference between soaps and detergents. 3. Explain the purpose of booster heaters. 4. Identify traditional waste disposals equipment. Dishwashing The process by which dishes, glasses, flatware, and so on are cleaned using a combination of: Hot Water Detergent Motion Mechanical dishwashing Essential elements 1. Sufficient amounts of water at hot enough temperatures to sanitize. 2. Detergents that can soften water, penetrate food particles, and loosen them. 3. Adequate time for water recirculation. Soap Created by mixing fats and oils with a base. Added chemicals for color, fragrance, “antibacterial” label. Homemade: clear glycerin base + essential oils, herbs, spices. Natural, biodegradable, less harmful for the environment. Minerals in water react with soap and can turn clothes grey and leave a film or residue. Detergent 1. Combine chemical compounds in a mixer (e.g. dioxide, phosphates, surfactants, salt, citric acid) 2. Heating the mixture up. ü Liquid detergents: large quantity of water added ü Drying it powder detergent (used for many years) Dishwashers’ Specs ü Energy and water savings features ü Local building codes and health ordinances ü Proximity to service areas ü Detergent quality and uses ü Type of service ü Proposed budget* ü Power and plumbing sources ü Access to reliable workers ü Water quality ü How dishes are handle & place ü Space available (before and after washing) *The cost of labor for the dishwashing process is > 1 cent per dish. Automated process? Determine the volume and types of wares and utensils you’ll be washing. Study individual job functions. Consider working conditions. Determine your peak activity hours. Decide how your guest fits into the process. Analyze the service records of the equipment. They are given in Table 16-5. You may also refer back to Chapter 4 of this textbook for additional dish room space guidelines. Most commercial dishwashers are rated by several basic categories. Machine Ratings. The number of full dish racks per hour that a machine can wash is its rating, an indication of its maximum mechanical capacity. A typical dish rack measures 20 by CHOOSING A DISHWASHING SYSTEM 459 T A B L E 1 6–4 T A B L E 1 6–2 Dishwasher Needs in Foodservice Dish Needs in Foodservice TYPE OF OPERATION Fine dining JWBK204_Ch16_p457-484.qxd Casual, family Cafeteria Counter service DISH COUNT PER GUEST 7/17/08 1:51 AM 20 463 Page 15 10–12, plus tray 6–8 MEALS PER HOUR STYLE OF DISHWASHER Up to 50 50–250 250–400 400–750 750–1500 1500 or more Counter or undercounter Single tank, door style Single tank, conveyor Single tank, conveyor with prewash option Double tank, conveyor with prewash option Flight-type conveyor (or, where space is tight, a carousel) Source: Carl R. Scriven and James W. Stevens, Food Equipment Facts (New York: John Wiley & Sons, Inc., 1999). CHOOSING A DISHWASHING SYSTEM T A B L E 1 6–5 Determine the volume and types of wares and utensils you’ll be washing. How can they be cleaned quickly and at the least cost? Dimensions of a Dish Room Study individual job functions. How many times are dishes handled before they DISH ROOM AREA SQUARE FOOTAGE reach the dish machine? Do employees have toMEALS lift thePER full,HOUR heavy bus tubs in order to put the dishes onto racks to load into the 200machine, or are the tubs kept on 100 the same level for unloading and racking? Are 400 there logical places to put the clean 200–300 800 400–500 dishes? 1200 600–700 Consider working conditions. Most dish rooms are1600 small, noisy, and overheated; 800–900 employees work in tight spaces, with constant exposure to hot water and harsh Source: Carl R. Scriven and James W. Stevens, Food Equipment Facts (New York: John Wiley & Sons, Inc., 1999). chemicals. It’s not unreasonable to ask manufacturers for the decibel ratings of their dish machines or for content and safety information about the cleaning chemicals. inches. A basic rule is to estimate the machine capacity at 70 percent and the averDetermine your peak activity hours.20Ifsquare you can wash and return dishes to service 463 Undercounter Flight-type conveyor Glasswashers Types Single-tank door-style Circular Moving / portable Undercounter Glasswasher Single-tank door-style Moving / Portable Circular Flight-type Conveyor Booster heaters Raise water temperature to 180˚F for a commercial dishwasher’s final rinse cycle. Incoming temperature: 110˚F to 120˚F or high as 140˚F Additional boost of 40˚F to 70˚F Booster Heater Symptom Possible Cause Self-Help Steps Savings Machine Will Not Start Door not closed Loose door switch Main switch off No rack inserted Overload protector tripped Secure door Tighten switch in mount Check disconnect Place rack in unit Reset overload in control box !$80 Low or No Water Main water supply off Drain overflow tub unseated Machine doors not fully closed Stuck or defective float Clogged “Y” strainer Turn on water supply Place and seat tube Secure doors Check and clean float Clean or replace !$80 Continuous Water-Filling Stuck or defective float Drain tube not in place Check and clean float Look for drain tube in tank !$80 Wash-Tank Water Temperature Is Low Incoming water temperature too low !$80 Defective thermostat Low steam pressure Raise to 140ºF in sanitizer models, 120ºF for chemical sanitizer models Check the setting Check and adjust if necessary Any Motor Not Running Tripped due to overheating Reset overload in control box !$80 Insufficient Spray Pressure Clogged pump intake Clogged spray pipe Scrap screen full Low water level in tank Clean intake screen Clean Must keep clean and in place Check drain and overflow tube Insufficient or No Final Rinse Inproper setting on pressure rinse setting Clogged rinse nozzle and/or pipe Clogged “Y” strainer Set PSI flow to 20–22 psi on pressure-reducing valve Clean Clean !$80 Low Final-Rinse Temperature Low incoming water temperature Check that booster temperature setting is at 180ºF !$80 Poor Washing Results Wash arm clogged Improperly scrapped dishes Wares improperly placed in racks Clean Check scraping procedures Use proper racks and don’t overload !$80 ILLUSTRATION 16-12 Some troubleshooting tips for dish machine maintenance. Each saves at least a one-hour repair charge. Reprinted with permission of Food and Service News, a publication of the Texas Restaurant Association, Austin, Texas (January 2000). Troubleshooting Tips for Dishwasher Maintenance. Each saves at least a 1-hour repair charge. Waste disposal Disposer Pre-rinse station Waste pulper Pre-rinse Station Waste Pulper Øbuildings on septic systems or with large kitchens (1500+ meals a day) Øreduce the trash to 15% of its original volume Pots and Pans Mechanical Washers uses a small motor to circulate hot water in the wash sink Motor Pots and Pans Handwashing Power Sink scrub: detergent + water 110º F (43º C) Rinse: clean water scrape drain sanitize: sanitizing solution Handwashing Power Sink FDA - Handwashing Wash solution temperature of 110º F. 110º F - comfortably hot for hands but not hot enough to kill most germs. It is not direct germicidal action. FDA: Handwashing 110º F - it is to make sure that the water is hot enough to: 1. remove organic matter from the dishes 2. dissolve animal fats that may be present on them. Less than 110º F might also interfere with the performance of the detergent being used.