In the Western-style kitchen, the dishwasher is an important equipment for keeping tableware clean and hygienic and improving the work efficiency of the kitchen.
There are several types of dishwashers in the Western-style kitchen, such as dishwashers, conveyor dishwashers, and long-line dishwashers. The dishwasher is small in size and suitable for small Western-style restaurants or kitchens; the conveyor dishwasher and long-line dishwasher have a large washing capacity and high washing efficiency and are suitable for medium and large restaurant kitchens.
The working principle of the dishwasher is to remove the stains and bacteria on the tableware through steps such as high-pressure water spraying, hot water soaking, detergent decomposition, and high-temperature disinfection. The interior of the dishwasher is usually equipped with spray arms, filtering systems, heating systems, and drying systems and other components. The spray arm rotates to spray high-pressure hot water to rinse the tableware in all directions; the filtering system can filter out impurities and food residues in the water to ensure the cleanliness of the washing water; the heating system heats the water to the appropriate temperature to improve the activity and decontamination ability of the detergent; the drying system dries the tableware through hot air or high temperature after the washing is completed to prevent the growth of bacteria.
When using the dishwasher, it is necessary to first clean the food residues on the tableware, then place the tableware in the dishwasher in the correct placement method, add an appropriate amount of detergent and rinse aid, select the appropriate washing program and parameters, and start the dishwasher. The washing programs of the dishwasher usually include pre-washing, main washing, rinsing, and drying steps. Different programs are suitable for different degrees of stains and types of tableware.
In conclusion, the dishwasher plays an important role in the Western-style kitchen. It can not only reduce the labor intensity of kitchen staff but also ensure the cleanliness and hygiene of tableware and provide customers with a safe and healthy dining experience.
