Blakeslee UC-20 - Manual (Page 10)

9
SOILED WARE OPERATION
To increase speed and efficiency and reduce breakage, a few simple rules need to be observed:
• All food must be removed from dishware before placing them in stacks. This will maintain cleaner
wash water and reduce detergent usage.
• Stackable ware, such as dishes and trays, should have food debris removed and be placed in
manageable stacks. A “buildup” area should be designated for these stacks until dish racks are filled.
• Items such as coffee cups, glasses and bowls, do not stack well and should be placed directly into
racks for transport.
• When racks are filled, they should be kept in the buildup area until they can be washed.
• Good organization is key to speed and efficiency in dish room operation, as well as reduced
breakage.
• Silverware should be presoaked in a sink or other container to keep food particles from drying out.
Silverware should then be placed in an appropriate rack and sent through the dishwasher.
Note: When placing silverware in flat racks, do not overload. The silverware should be spread out
evenly in the rack so the surfaces are exposed and can be cleaned by the dishwasher’s spray.
Note: As much as possible, keep soil from entering the dishwasher. This will help maintain cleaner
wash water and reduce detergent usage.
LOADING THE DISHWASHER
Wash similar dishes at the same time, as often as possible, to reduce sorting once the dishes have
been cleaned. When several racks in the buildup area have been filled, run them through the
dishwasher one after the other. This will allow the loading operator to return to scrapping and stacking
.