Understanding Restaurant Plate Sanitation: Why Dishwashers Are Superior to Hand Washing

When it comes to restaurant hygiene and plate sanitization, many diners wonder why plates are only sanitized in the dishwasher and not cleaned with soap and water. While the idea of using soap and water may seem straightforward, the process and methods used in commercial settings are actually far more rigorous and effective than one might initially think.

The Importance of Clean Surfaces

To effectively sanitize a surface, it must first be clean. This is a critical step that ensures the sanitizing process can work to its fullest potential. In commercial settings, the plate sanitization process is broken down into several stages to ensure that each dish is thoroughly cleaned and sanitized.

Commercial Dishwashing Equipment: A Detailed Process

Commercial dishwashing equipment is designed with several specialized cycles that work together to ensure the highest level of cleanliness and sanitization. These cycles include:

Wash Cycle: The first cycle uses powerful detergents to break down any food residue, grease, and other contaminants that may be on the surface of the dishes. Rinse Cycle: Following the wash cycle, a thorough rinse cycle washes away any remaining detergent and food particles. Sanitizing Cycle: The final step is a hot water rinse that reaches temperatures far higher than a typical home dishwasher. This cycle effectively kills 99.9999% of germs and bacteria.

Air Drying and Final Sanitization

After the sanitizing cycle, the dishes must be allowed to air dry. This is crucial because it ensures that the dishes are not contaminated with germs or bacteria from the sanitizing cycle. Only once the dishes are completely dry can they be considered safe for reuse, making the entire process essential for maintaining high standards of hygiene.

Why Commercial Dishwashers Are Superior

Many people assume that commercial dishwashers are simply faster versions of home dishwashers. However, commercial dishwashers are engineered to perform specific functions that make them far superior for restaurant use:

Higher Temperatures: Commercial dishwashers often reach temperatures of 180°F (82°C) or higher, which is significantly hotter than most home dishwashers. This ensures a more thorough sanitization process. More Drying Power: Commercial dishwashers use powerful air drying systems that help ensure that dishes are completely dry before they are stored, which is critical for preventing contamination. Specialized Detergents: Commercial dishwashers are equipped with detergents that are specifically designed to break down grease and food particles more effectively than typical home detergents.

A Myths Debunked: Dishwashers vs. Hand Washing

There is a common misconception that hand washing is a more effective or safer method for dish sanitization. However, commercial dishwashers are not only more efficient but also more hygienic. Hand washing can be inconsistent, and it often relies on the skill and attention of the person doing the washing. Commercial dishwashers, on the other hand, use precise cycles and temperatures to achieve the desired results every time.

The detergents used in commercial dishwashers are also designed to be non-foaming, which means they are more efficient at breaking down residue while using less water. This makes the process more environmentally friendly and cost-effective.

Conclusion

In the world of restaurant hygiene, the use of commercial dishwashers is not just a convenience; it is a necessity for maintaining the highest standards of cleanliness and safety. By breaking down the process of dish sanitation and showcasing the benefits of using commercial dishwashers, it becomes clear why these machines are the preferred method for ensuring that dishes are clean and safe for reuse.