Winterhalter

Dishwashing hygiene

Optimum hygienic standards - the "Sinner circle" explains the basics

Only when these four factors match you can achieve an optimum dishwashing result!

 

  1. Optimum temperature
    Only at 55°C or above are fats effectively removed and pathogens killed. In the 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.
  2. Effective use of chemicals (detergent and rinse aid)
    Winterhalter has developed special detergents for washing glasses, dishes and utensils/pots which conserve materials but still remove contaminants effectively.
  3. Properly utilized time
    DIN 10511 recommends that 90 seconds is the optimum cleaning time to allow chemicals to work correctly. It is certainly a mistake to want to achieve high hourly capacity by means of extremely short contact times!
  4. Ideal mechanical cleaning effect due to sophisticated wash technology
    Optimum pump pressure, total coverage wash system, special wash nozzles: Winterhalter works around the clock to provide you with optically and hygienically perfect glasses and dishes.

Hygiene in the washing kitchen

Hygiene isn't just an issue during the wash process – it actually concerns the entire washing kitchen, from scraping to clean dishes. How can you avoid hygienic risks? We'll show you:

Scraping

  • Don't allow dirty dishes to stand around too long – bacteria and viruses then won't multiply so quickly.
  • Incomplete scraping is another hygienic risk. It must be made clear to dishwashing staff that scraping utensils such as brushes and a sink are a basic part of the dishwashing process!
  • Food remnants don't belong in the dishwashing machine, they belong in the bin.

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
  • Type and quantity of dirt introduced

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 deposited on the dishes when you dry them.
  • Glasses and dishes should be stored in closed cabinets if possible to prevent the build-up of dust and grease.
  • Clear separation of the dirty and clean side of the dishwashing machine - if possible, different people should be used to fill the machines and empty them.

Click on the graphic to view the animation

Hygiene in the dishwashing machine: the Mediamat Cyclo!

An invention that helps you save money!
The Mediamat Cyclo wash water purifier is a further development of the Mediamat, another Winterhalter invention: 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.


To animation view

Standard 10511

To ensure hygiene when washing glasses, the Federal DIN Office has created guidelines for hygienic glass washing at the request of the Federal Ministry of Health. 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 at a glance:

  • 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 as virtual model
Take a look at the workings of the Mediamat Cyclo wash water purifier. To display this view of the functional process, you will need the Quicktime plugin. You can download it here.

Here's a tip!

Ask your specialist planning consultant or your Winterhalter partner about hygiene! You can find your Winterhalter contact under On-site assistance. Hygiene risks must be taken into account as early as the planning stage!

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