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Low Temperature Dish Machine Longmont: Date12345678910111213141516TimeMealBLDBLDBLDBLDBLDBLDBLDBLDBLDBLDBLDBLDBLDBLDBLDBLDRinseTemp
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How to fill out low temperature dish machine

01
Step 1: Make sure the dish machine is clean and in good working condition.
02
Step 2: Fill the machine's detergent compartment with the appropriate dishwashing detergent.
03
Step 3: Fill the machine's rinse aid compartment with the appropriate rinse aid.
04
Step 4: Load the dirty dishes into the machine's rack, ensuring they are properly spaced and not overcrowded.
05
Step 5: Close the machine's door and select the appropriate wash cycle.
06
Step 6: Press the start button to begin the wash cycle.
07
Step 7: After the cycle is complete, open the machine's door and remove the clean and sanitized dishes.
08
Step 8: Allow the dishes to air dry or use a clean and dry towel to dry them before putting them away.

Who needs low temperature dish machine?

01
Low temperature dish machines are commonly used in commercial kitchens, such as restaurants, cafes, and catering businesses, where a large volume of dishes need to be washed and sanitized.
02
They are also suitable for facilities that handle heat-sensitive items, such as glassware, delicate china, or certain plastic materials, as low temperature machines use chemicals instead of high heat to sanitize the dishes.
03
Additionally, low temperature dish machines are ideal for establishments that prioritize energy efficiency, as they use less energy compared to high temperature dish machines.
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A low temperature dish machine is a dishwasher that sanitizes dishes at a lower temperature than traditional dishwashers.
Food establishments that use low temperature dish machines are required to file a report with health authorities.
The report for a low temperature dish machine should include information on the machine's temperature settings, maintenance schedule, and sanitizing chemicals used.
The purpose of a low temperature dish machine is to effectively sanitize dishes and utensils to prevent the spread of foodborne illnesses.
Information such as machine temperature logs, maintenance records, and chemical usage must be reported on a low temperature dish machine.
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