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Warewashing Equipment – Commercial Dishwashers and Pre-Rinse Spray Valves

Operation and Maintenance Tips

Proper maintenance of existing commercial kitchen equipment can help maintain optimal performance and extend product lifetime.  In general, it is important to follow regular equipment maintenance schedules and procedures.

Commercial Dishwashers

  • Fill every rack.  Operating costs are the same regardless of load size.

  • If you have a high-temperature dishwasher, turn it off at night.  Otherwise the booster heater will consume energy keeping the hot water tank at temperature.

  • Add extra insulation to reduce standby losses in hot water storage tanks.

  • Do not over-dry dishes.  Adjust power dryers to operate just long enough to dry the load.

  • Check rinse water temperature regularly to ensure proper operation of the booster heaters.

  • Regularly clean lime deposits from hot water tanks and heater coils.

  • Set the water heater thermostat to the minimum acceptable temperature, depending on whether the dishwasher is a high-temp or low-temp unit.

  • Consider gray water heat recovery in which high temperature drain water is used to preheat the supply water.

Pre-Rinse Spray Valves

  • Scale build-up clogs the spray heads, reducing cleaning effectiveness and thus increasing washing times.  To prevent build-up, pre-rinse spray valves should be cleaned annually.

  • In the event that the spray head becomes severely clogged, it is more cost-effective to replace the valve entirely than attempt to “drill out” the scale.  Drilling out reduces the spray velocity and therefore the cleaning effectiveness.