Mechanical Dishwashing

Mechanical dishwashing is the cleaning and sanitizing of dishes, utensils and food-service equipment using a commercial dishwashing machine. The machine combines detergent, water, mechanical action and either high-temperature heat or a chemical sanitizing step, depending on the equipment and approved operating method.

Common machine types

• High-temperature machines: use hot wash and rinse cycles designed to achieve the required sanitizing performance.
• Low-temperature machines: use a chemical sanitizer in the final rinse at the concentration and contact conditions specified for the machine and product.

How to operate safely

Scrape and pre-rinse where required, load racks so water can reach all surfaces, use the correct detergent and sanitizer, and monitor the machine’s operating parameters. Check chemical concentrations or temperature indicators according to the manufacturer’s instructions and the kitchen’s sanitation procedures.

Verification and maintenance

Clean filters and spray arms, maintain water quality and inspect the machine regularly. Use the required test strips, temperature indicators or other verification tools. A dish that looks clean is not necessarily sanitized.

Chef’s tip: Train staff on the machine’s specific operating cycle and keep a documented manual-washing backup procedure for equipment failure.

Food-safety note: Required temperatures, chemical concentrations and contact times vary by machine, sanitizer and local code. Follow the manufacturer’s instructions and applicable regulatory requirements rather than relying on one temperature figure for all machines.