Simple steps to protect your dishwasher if you have to shut it down for while

By Phil Scoble

Introduction

In the current climate, most hospitality businesses are having to shut their doors, and, even if they are pivoting to takeaway, there will be bits of equipment that are not used for a significant period of time. 

We’ve teamed up with our friends at Hobart – one of the world’s leading warewashing experts – to produce this quick guide on what to do with warewashing machines if they are likely to remain unused for more than a few days. 

Why shutting down is a problem

The main thing to remember about your warewashing equipment is that the machines are made to be run – they don’t like to be sat, doing nothing. 

The chemicals in them can actually damage the machines if they are left inside still for too long.

Food and debris left inside can rot and cause nasty bugs to grow inside. 

The salt used to keep the machine free of limescale in hard water areas and to aid rinsing in soft water areas can corrode the inside of the machine if it’s allowed to build up. 

So: what can you do? 

Check out this simple guide, which should allow you to do everything you need to do to make sure that when your premises re-open to public visitors, then your warewashing will be in top-notch condition.

Shutting down your warewashing machine for an extended period

If you need to shut your machine down for more than 21 days, follow these basic tips: 

  •     Ensure the machine is run on a weekly basis
  •     Vent any process chemicals connected to the product and, if possible, flush any chemical lines with clean water to prevent the deterioration of the supply tubes
  •     Ensure the wash chambers are kept clean and free from any food debris
  •     Ensure the machines are completely drained
  •     Remove and clean all internal filters and spray arms
  •     Salt containers must be topped up and salt debris must be flushed away to prevent cabinet corrosion
  •     Ensure your product is clean internally
  •     Leave doors ajar and allow adequate ventilation within the product
  •     Isolate the machine from the electrical supply and water supply

Conclusion

The CoronaVirus crisis has created a huge amount of problems for the hospitality industry. Hopefully this time will pass quickly and most of us can get back to more normal lives – and if those in hospitality go back to their everyday lives, its vital to make sure their kit is in the best condition possible when they do. Taking these simple steps can protect your warewashing equipment so it’s ready for your return to full operation, without any internal damage caused by the chemicals it uses. 

For more information on the outbreak and what you can do as a business owner, here are some information links from the Government: 

Symptoms and what to do about them: https://www.nhs.uk/conditions/coronavirus-covid-19/

Advice for different sectors: https://www.gov.uk/government/collections/coronavirus-covid-19-list-of-guidance

Advice and help for businesses: https://www.gov.uk/government/publications/guidance-to-employers-and-businesses-about-covid-19/covid-19-support-for-businesses

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