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  • Mechanical devices used for automatically cleaning dishware, pots, pans, cutlery, and other utensils and items used in a food service area. Dishwashers have a stainless steel washing compartment and clean food service items by spraying hot water. Some dishwashers have additional compartments for prewashing, rinsing, and drying. They require the addition of detergent and rinsing chemicals to complete the cleaning process. They may include conveyors, racks, and baskets. Dishwasher usually come with microprocessors and controls to set washing conditions. They can be high temperature or low temperature units. High-temperature units sanitize food service items through the heat of the water; low temperature commercial dishwashers must use chemical sanitizing agents with the water to sanitize. Dishwashers can be for general use and wash many different types of food service items, or they can be for specialized use, such as pot and pan washers or glassware washing machines.
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