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Understanding Warewashing



  • Leave your machine 40 minutes to heat up fully before its first use
  • Fit a water softening system this reduces the risk of streaking and smearing
  • If using dish washer scrape plates thoroughly before washing
  • If using glass washer empty glasses thoroughly before washing
  • Train staff on good work practise
  • Regularly clean and un-block wash and rinse spray jets
  • Regularly clean all filters from any trapped food debris
  • Replace any lost items such as filter nuts, wash or rinse jets, etc


  • Use cheap detergents
  • Leave solid debris on plates
  • Leave lemon, lime, etc in glasses
  • Use a dishwasher as a waste disposal unit
  • Neglect to clean filters
  • Neglect to replace any lost items such as filter nuts, wash/rinse jets, etc
  • Mix dirty plates and dirty glasses
  • Overload the machine
  • Put ashtrays or coffee cups through glasswasher


  • Switch off the machine then empty by removing drain plug or pressing the drain button (if pumped model)
  • Remove tank filters and remove all debris from bottom of wash tank
  • When drained and empty, remove wash pump filter then clean and replace securely
  • Wipe outer and inner cabinet sections with a clean damp cloth ensuring no debris gets into drain or wash pumps
  • Replace drain plug
  • Check detergent and rinse aid levels in both bottles are not too low

commercial glass washers london uk
Warewashing equipment is the collective industry name for dishwashers and glasswashers. It derives its name from glass “ware” and table “ware.”
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A common question from caterers is why can’t they use the same machine for both glasswashing and plate washing? The answer is you can and very small establishments cannot justify the cost of a dedicated glasswasher and dishwasher, but there are problems in using the same machine for glassware and tableware. The wash time for glassware is very short, so putting glasses in with the longer wash cycle needed for tableware wastes energy.

Food debris from tableware can easily cause smears and spots on glassware, leading to the need for hand finishing or re-washing. Even putting glasses in the washing machine on their own following a tableware washing cycle can still produce soiled glassware. Dishwashers are often programmed to do a pre-rinse cycle to clear loose food waste stuck to plates and may have a high finishing hot rinse to aid sanitization.

Which size of machine to choose
Many small to medium businesses underestimate the capacity of warewashing machine they need. The big mistake is looking at the overall daily throughput and basing machine size choice on that. This is to ignore there are always peak demand times in the day when tableware and glassware is needed very quickly. Also, buying a machine for current needs makes no allowance for an increase in business. The safest way of avoiding buying the wrong size machine is to ask manufacturers for advice.

Look After It!
Warewashing equipment is often shunted to the far corners of a kitchen and since in all but very small catering businesses is operated by a kitchen assistant rather than a chef. Professional warewashing machines are built to take hard work, but a lack of care during use can be a potential source of unplanned and unnecessary maintenance cost. Warewashing equipment has heavy use during every service period. It is built for hard work, but not for neglect or abuse.

The biggest drain on maintenance cost of a warewashing cabinet is the failure to fit a water softening system. It is normally an extra item to a new machine, but it is not a luxury. Mains water contains dissolved salts which when heated break out of the water and attach to metal. This will be heating elements and pipe work. This familiar furring up of metal increases energy costs and in furring up of pipe work in a dishwasher can lead to serious internal damage. Fitting a water treatment system in hard water areas is essential, but is also strongly recommended in soft water areas, since all water contains dissolved salts and water is passed around the national water pipeline. Fitting a water treatment system to a glasswasher will also reduce the risk of streaking and smearing, which is mostly caused by dissolved salts.

All warewashing machines have filter systems to trap food debris, but a dishwasher is not a waste disposal system and excess food waste should be scraped first into a dry waste bin and preferably with a pre-rinse using either a sink hose or a simple dip and scrub in a sink or by using a waste disposal unit. Larger dishwashing system are built to deal with food residues, but with smaller cabinet machines, allowing excess plate waste to go into the cabinet could cause clogging of the water filter system. Rice may seem a benign food, but it notorious for clogging filter systems.

Under-performance of dish and glasswashing machines often has nothing to do with the machine, but with the quality of the detergents being used. Cheap detergents will not damage a washing machine, but can lead to double washing because the plates and glasses were not clean.

Like any item of catering equipment, regular servicing is the key to keeping warewashing equipment running effectively.

If you have any questions about warewashing machines our expert sales staff are waiting to take your call on FREEPHONE 0800 716582.