Sorting and Racking, Racking dishes | CMA Dishmachines EAH/EC

Title	Installation & Operation	Rev 1.00A

Model	EAH / EC Dishwasher	01/26/04

Operating Instructions

1.Scraping and Pre-rinse

Remove remaining food from utensils. Scrape by hand or by using a cleaning tool such as a sponge or rubber spatula. For protection of the hands, wear gloves.

Use a pre-rinse hose for wet scraping to remove small particles of soil not removed by the hand scraping operation. The purpose is to keep excessive garbage from going into the dishwashing machine.

HAND SCRAPING

WET SCRAPING

DON’T PILE DISHES!!

For flatware, it is recommended that they be pre-soaked in a deep pan, generally a bus pan, using a presoak detergent. This will prevent drying or adhering of soil on flatware and reduce tarnishing. A presoak detergent is especially useful for the removal of protein soil such as egg, syrup, etc. Allot approximately 30 minutes for presoaking if possible for better results.

2.Sorting and Racking

Properly placing the utensils in the rack is one of the most important jobs the operator must perform. Sort out different utensils, separating dishes, bowls, cups, glassware and flatware.

3.Racking dishes

PROPER RACKING

Note in the illustration that the plates are racked without overlapping and that the sprays from the top spray arm will strike the food contact surfaces of the dishes (face of the dishes)

Rack all the same sized plates together row by row. The dish rack will hold them just right for proper washing. The entire surface of the soiled dish must be covered by the spray arm to provide sufficient scrubbing action when the detergent solution is being sprayed on that dish.

Stacking dishes will not save time because the dishes will not be cleaned during the wash cycle and will require sorting and rewashing.

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