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Dishwasher Sanitization

Monitor commercial dishwashing units for adequate sanitization

Dishwashers are an integral part of food services and are required to sanitize utensils, pots/pans, glass and stoneware. Commercial units can use a combination of hot water and chemicals to sanitize.

To be effective, the hot water must reach the dishes at the disinfecting temperature – to achieve this, the manifold should reach 82ºC (180ºF). Daily tests are required to ensure proper operation. It is difficult to know precisely when to record these readings without intimate knowledge of the machine - a device that will record during every rinse cycle is what is needed. A self-contained 10-year battery powered data logger can automate the process, providing time and date stamped readings for every rinse cycle.

Application Document

Dishwasher Sanitization (PDF)

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