warewashing

Warewashing is the set of processes used in commercial kitchens to clean and sanitize wares—dishes, glassware, utensils, cookware, and related equipment. It includes both manual cleaning and the use of mechanical dishwashing machines. The goal is to remove soil and to reduce microbial contamination to safe levels. Warewashing operations are designed to support food safety, efficiency, and compliance with health regulations.

Typical workflow begins with pre-rinse or scrape to remove loose soil, followed by washing with detergent, a rinse to remove detergent, and a sanitizing step. After sanitation, wares are dried either by air or by using a rack or conveyor system. Manual warewashing uses a three-compartment sink or dedicated wash stations, while mechanical warewashing relies on undercounter, rack-type, or larger pass-through and conveyor dishwashers.

Commercial dishwashers are categorized as high-temperature and low-temperature machines. High-temperature models rely on a hot final rinse to sanitize, while low-temperature machines use chemical sanitizers, such as chlorine or quaternary ammonium compounds, with specified contact times. Glasswashers are specialized machines designed to minimize etching and clouding. Large operations use conveyor, rack, or flight-type machines to handle high volumes efficiently.

Sanitation depends on correct concentrations, contact times, and temperatures, as appropriate for the equipment and sanitizer used. Staff must be trained in proper loading, washing, rinsing, and sanitizing procedures, and facilities should have calibrated thermometers and sanitizer-test kits. Regular maintenance of wash tanks, spray arms, filters, and chemical dispensers is essential to quality and safety. Compliance is guided by local health codes and national standards.

Environmental and cost considerations drive efforts to reduce water and energy use, recycle wastewater where permitted, and choose environmentally preferred detergents and sanitizers. Effective warewashing programs balance cleanliness, safety, efficiency, and sustainability.