Programme overview
| Type of | Type of | Amount of | Condi- |
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Wash | crokery e.g. |
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china, pots/ | food | food | tion of | Description of cycle | 1/2 Load | ||
programme | food | ||||||
pan s, | remains | remains |
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| cutiery, | remains |
| ( for | |||
| glasses, etc |
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| Soups, |
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| Extended wash at 70°C. |
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| Non- |
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| Rinses with cold water. |
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Intensive | casseroles, |
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delicate |
| stuck | Rinse with hot water. |
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sauces, |
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| a lot |
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Wash |
| on hard | Drying. |
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| potatoes, |
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| Prewash use cold water. |
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| pasts, rice, |
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| Extended wash at 55°C. |
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| eggs, roast or |
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| Rinse with cold water. |
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Normal |
| fried food. |
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| Rinse with hot water. |
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Wash |
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| Drying. |
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| Soups, |
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| Prewash use cold water. |
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| potatoes, | a little | loosely | Extended wash at 50°C. |
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Light Wash |
| pasta, rice, | attached | Rinse with cold water. |
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(IEC- |
| eggs, roast or |
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| Rinse with hot water. |
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EN50242) |
| fried food. |
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| Drying. |
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| Coffee,cakes, |
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| Wash at 45°C. |
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| Rinse with cold water. |
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| Mixed | milk, sausage, |
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| Hot rinse. |
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Glass ware |
| cold drinks, |
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| Very little | loosely | Drying. |
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( for |
| salads |
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| attached |
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| Short wash at 40°C. |
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| Cold rinse. |
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Rapid wash |
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| Rinse off if the dishes have been | Short cold wash to pre- |
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| stacked for several days in the dish- | vent food residue from |
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Soak |
| washer prior to washing. |
| drying on the dishes . |
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