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How to wash dishes in a commercial kitchen

UNILEVER PROFESSIONAL
HOW TO WASH DISHES IN A COMMERCIAL KITCHEN

Believe it or not, there is actually a method to the madness of washing dishes in a commercial kitchen – or at least there should be! When it comes to commercial dishwashing, efficiency and speed is key because of the fast pace of service and food delivery, and high standards of expectations from patrons.

We’ve put together a little guide on how to wash dishes in a commercial kitchen, including the order in which dishes should be washed and how to choose the best products and equipment for the job.

First off, using the best quality dishwashing liquid is paramount to getting the best and most hygienic clean from your dishwashers. We recommend using Sunlight Dishwashing Liquid because it contains four degreasing ingredients which offer powerful degreasing and cleaning properties – exactly what’s needed in any restaurant. More on this bulk dishwashing liquid later on.

WHAT ORDER SHOULD DISHES BE WASHED IN?

When washing dishes in a commercial kitchen – and at home for that matter – it is recommended to follow a certain order, to get the best clean.

CRYSTAL AND GLASSWARE

Always wash crystal glasses and dishes first as they are the most delicate and need the cleanest water so that there are no stains or water marks left over. Once the crystal has been done you can then wash the rest of the glassware including wine glasses, tumblers, beer glasses, and clear glass plates and dishes.

PLATES

Plates are next after the glassware. First tip when washing the plates is to make sure your staff are scraping all the excess foods and leftovers off the plates before washing them, to ensure that the water does not get dirtier than it has to.

SERVING DISHES

Next are the greasiest items of the lot which starts with the serving dishes. From salad bowls to serving trays – always make sure your staff scrape these down first as well before washing.

POTS AND PANS

Pots and pans are usually the hardest to clean and often need to be soaked before washing. Leave these until last to wash as they will require the most effort.

TOP TIPS FOR COMMERCIAL DISHWASHING IN A RESTAURANT

Always scrape excess food off the dishes and throw out excess liquid before putting the glassware or dishes in the water.
If the water is particularly dirty after certain dishes, it’s best to let the water out and start again with fresh water and dishwashing liquid in order to get the best and most sanitised clean.
Use the best quality commercial dishwashing equipment you can, to get the best results. For example, Sunlight Dishwashing Liquid, available from Unilever Professional at excellent wholesale prices. Also, don’t forget top quality dish cloths, scourers and scrubs.

ARE DISHES SANITISED AFTER EVERY USE IN A COMMERCIAL KITCHEN?

When you run a restaurant, food safety is key. Making sure your dishes, cutlery, crockery, pots and pans are properly washed and hygienic is the first step in keeping your kitchen sanitary. By washing every dish and glass in hot water and using a detergent like Sunlight Dishwashing Liquid, you can ensure that germs are cleaned off and food safety standards are adhered to.

Trust Unilever Professional to offer you the best quality and quantity in professional cleaning products today. From hygiene and surface cleaning to laundry and hand sanitising products, we offer it all.