Optimum hygienic standards - the colour wheel explains the basics
Only when these four factors balance can you achieve optimum dishwashing results.
Optimum temperature Only at 55°C or above are fats effectively removed and pathogens killed. In Winterhalter glasswashers, a temperature of 60°C is guaranteed in the wash tank and 65°C for the rinse. Dishes and utensils are rinsed at 85°C.
Effective use of chemicals (detergent and rinse aid) Winterhalter has developed special detergents for washing glasses, dishes and utensils that are gentle in action but still remove contaminants effectively.
Optimal use of time DIN 10511 recommends that 90 seconds is the optimum cleaning time to allow chemicals to work correctly. It's not advisable to try to increase hourly capacity by shortening wash cycle times.
Optimal mechanics: Sophisticated warewashing technology to deliver perfect results Optimum pump pressure, total coverage wash system, special wash nozzles: Winterhalter works around the clock to develop technologies that provide you with perfectly hygienic and sparkling glasses and dishes at all times.
Hygiene in the washing kitchen
Hygiene isn't just an issue during the wash process - it actually concerns the entire wash area, from scraping to putting clean dishes away. Here's a few tips on avoiding hygiene risks
Scraping
Don't allow dirty dishes to stand around too long. That way bacteria and viruses won't have time to multiply.
Incomplete scraping is a hygiene risk. It should be made clear to dishwashing staff that scraping utensils such as brushes, and the sink area are essential parts of the dishwashing process!
Food remnants don't belong in the dishwashing machine, they belong in the bin.
The Washing process
What factors are important for optimum dishwashing results?
Temperature
Contact time
Mechanics
Chemicals (type and concentration of detergent and rinse aid)
Water quality
How dirty the dishes or glasses are
After washing
Germs and bacteria multiply best in a humid environment - so don't stack dishes while they are still wet. And please don't dry the dishes. Towels contain bacteria which are transferred to the dishes during drying.
If possible glasses and dishes should be stored in closed cabinets to prevent the build-up of dust and grease.
Clearly separate the dirty and clean side of the dishwasher.If possible, different people should be used to fill the machines and to empty them.
Click on the graphic to view the animation
Hygiene in the dishwasher: the Mediamat Cyclo
Technology that helps you save money. The Mediamat Cyclo wash water purifier is a further development of Winterhalter's exclusive Mediamat technology. It permanently removes even the finest contaminants from the wash water, directs the cleaned water into the tank and automatically disposes of the dirt particles.
Standard 10511
To ensure hygiene when washing glasses, the Federal DIN Office, at the request of the Federal Ministry of Health, has created guidelines for hygienic glass washing. DIN 10511 now defines the technical and hygienic requirements for glasswashers and the washing results. It also determines the procedure for testing machines.
The most important requirements are:
Glasses must be visibly clean
Glasses must be dry 2 minutes after removal from the machine
The total micro organism count in the detergent solution may not exceed 200 CFU*/ml
Pick-off tests on the glasses must not show more than 5 CFU* per 10cm²
*CFU: Colony-forming units, an indicator of the micro organism count
Mediamat
Mediamat Cyclo virtual model Take a look at the workings of the Mediamat Cyclo wash water purifier. To display this you will need the Quicktime plugin which you can download here.
Here's a tip!
Hygiene risks should be taken into account as early as the planning stage. Ask your specialist planning consultant or your Winterhalter partner about hygiene. You can find your Winterhalter contact under On-site assistance.
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