Opvask

Opvask is the Danish term for dishwashing, the cleaning of dishes, cookware and utensils after meals. It covers both washing by hand and the use of a dishwasher. In Danish usage, opvask is common in homes, restaurants and institutions; in Norwegian the equivalent term is oppvask.

Manual opvask begins with scraping off food scraps, then washing in warm, soapy water with a sponge or dishcloth, rinsing in clean water, and drying on a rack or with a towel. Best practice is to wash in a sequence that minimizes recontamination and to keep heavily soiled items separate from delicate ones. Detergents emulsify grease and residues; hot water improves cleaning and sanitization.

Dishwashers, or opvaskemaskiner, automate the process. Modern machines use cycles, detergents and rinse aids; when fully loaded and used according to guidance, they typically use less water and energy than hand washing. Items should be dishwasher-safe and arranged to allow water to reach all surfaces. Using appropriate cycle settings helps with drying and stain removal.

Hygiene and safety considerations include scraping leftovers, avoiding cross-contamination between raw and ready-to-eat items, and ensuring thorough drying to inhibit microbial growth. Routine maintenance of sinks, sponges and machines helps prevent odor and maintains cleaning effectiveness. Opvask thus intersects with general kitchen hygiene, appliance design, and consumer guidance on detergents and energy use.