Articles - March 13, 2023
The top priority for a commercial dishwasher is safe and hygienically clean wash results. And to ensure the highest standards, operating at the correct temperature is essential.
In the following guide, we provide you with the ground rules when it comes to commercial dishwasher temperatures.
What you need to know to start with:
A well-performing commercial dishwasher should follow hygiene guidelines: DIN 10534 (and/or NSF/ANSI-3 requirements). Then you can be sure that your machine provides high enough temperatures (wash temp between 60-65 degrees and rinse temp between 80-85 degrees) to sanitize your wash ware properly and keep your guests far away from eating food prepared and served on contaminated wares. This is a few degrees higher than domestic dishwasher temperatures.
Note! It is permissible to operate below the temperatures stated above if the hygiene requirements could be met. Special treatment agents or other methods are sometimes used to accomplish this.
Important facts to keep in mind:
The required temperatures stated in the introduction will prevent the spread of bacteria and viruses, which is, of course, vital in the commercial kitchen- and food industry. Few pathogens can survive at such high temperatures, especially when combined with the right amount and type of detergent. Not only that, operating at higher temperatures will naturally produce a better finish by removing stains and grease while leaving dishes and cutlery perfectly dry at the end of each cycle.
Official requirements differ depending on location. However, the two most accepted international standards, the NSF in the US and the DIN in Europe require commercial dishwashers to eliminate 99.999% of all microorganisms and bacteria.
Included in those industry safety standards is the requirement to keep a check on dishwasher temperatures. The Hazard Analysis and Critical Control Points (HACCP) system, which is widely regarded as the go-to approach for safeguarding food hygiene, recommends regular inspection of both washing and rinsing temperatures. Aside from ensuring temperatures are high enough to neutralize bacteria, this also improves efficiency and helps to control energy costs.
Many modern dishwashers display their operating temperature, and for those that don't, there are a variety of monitors available to buy, ranging from thermometers to test strips. It's also a good idea to keep a log of temperature checks for auditing purposes and to prove a commitment to consumer safety.
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The rinse temperature for commercial models is recommended to be 80-85°C but could vary both up and down why it is important to keep track of the actual temperatures as mentioned before. High temperatures offer a high level of sanitization and a better finish, and at the same time, reduce the waste and cost of extra chemicals. The best dishwashers on the market combine this hygiene assurance with energy efficiency, meaning less water and electricity are involved in the process.
It is usually easy to spot a broken dishwasher or one not working to its full potential. Dishes that are still dirty or wet after washing indicate something is not correct. However, even with a visually clean load, the temperatures may not be high enough to prevent germs from spreading.
If the dishwasher rack appears dirty with a slimy, pink-orange residue, this could be a sign that the unit is running at an incorrect temperature or that the dosage of chemicals needs adjusting.
Your commercial dishwasher should follow hygiene guidelines: DIN 10534 and/or NSF/ANSI-3 requirements. Then you can be sure that your machine provides high enough temperatures (wash temp between 60-65 degrees and rinse temp between 80-85 degrees) to sanitize your wash ware properly.
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