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COMMERCIAL DISHWASHERSProject___ AIR #___SIS #___ Item #___Quantity___C. S.I. Section 114000UndercounterSTANDARD FEATURES+.62 gallons of water per rack +Hot water or chemical sanitation units available
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01
Scrape off any excess food particles from the dishes before placing them in the dishwasher.
02
Load the dishes in the racks, making sure to not overcrowd them to allow for proper water circulation.
03
Fill the detergent and rinse aid compartments according to the manufacturer's instructions.
04
Close the dishwasher door securely and select the appropriate wash cycle based on the dishes being washed.
05
Press start to begin the washing process, and make sure to regularly clean and maintain the dishwasher for optimal performance.

Who needs a commercial dishwasher in?

01
Restaurants
02
Catering businesses
03
Hotels
04
School cafeterias
05
Hospitals
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A commercial dishwasher is a machine used to clean dishes, glasses, and utensils in a commercial kitchen or food service establishment.
Owners or operators of commercial kitchens or food service establishments are required to file a commercial dishwasher in.
To fill out a commercial dishwasher in, owners or operators need to provide information about the machine such as make, model, serial number, and installation date.
The purpose of a commercial dishwasher is to efficiently clean and sanitize dishes, glasses, and utensils to ensure food safety.
Information such as make, model, serial number, and installation date must be reported on a commercial dishwasher in.
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