Warewashing by Sutter Chemicals

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Warewashing by Sutter Chemicals

  1. 1. MACHINE WAREWASHING Sutter Professional Training Center1
  2. 2. WAREWASHING means: machines dosing equipments water chemicals The technician2
  3. 3. THE TECHNICIAN Must know all about machine warewashing Install the dosing equipments Decide the appropriate chemicals and set the dosing equipments Check the washing results Provide assistance3
  4. 4. THE TECHNICIAN 1) Evaluate the water hardness (with specific kit- device “Aquamerk Kit”). 2) Choose the specific products for that hardness and set the pumps according to that 3) Check the washing results 4) Fill the Sutter “Warewashing report” (first installation) with all the requested data 5) Fix the “Golden rules” sticker near the machine. 6) In the next visits for assistance, fill the Sutter “Warewashing report” (maintenance) to keep a track of that site history4
  5. 5. Aquamerk kit: to control the water hardness: it’s an hardness control kit using different reagents to get the water hardness in French degrees to check the alcalinity: It’s a kit to get the detergent gr/liter in the machine wash basin5
  6. 6. Warewashing report WAREWASHING SYSTEM SETTINGS DISHWASHING MACHINE PUMPS AND PRODUCTS Model ……………………………………………… Detergent pump model ………………………………………. Whashing sprays status Detergent product……………………………………………… Very good Good Bad g/l setted ……………………………………………………….. Rinse sprays status Very good Good Bad Rinse pump model ……………………………………………. Washing temp C°………………………………. Rinse aid product………………………………………………. Rinse temp C° ..…………………………………. g/l setted ……………………………………………………….. Water hardness F° ……………. Water softener YES NO WASHING RESULTS DISHES GLASSES CUTLERY Very good Good Bad Very good Good Bad Very good Good Bad NOTES …………………………………………………….…………………..…………………………………………………….. …………………………………………………….………………………………………………………………………… ……………………………………………………..……………….……………………………………………………….. ……………………………………………………..……………...……………………………………………………….. ……………………………………………………..……………..……………………………………………………….. ……………………………………………………..……….....………………………………………………….……….. ……………………………………………………….…………..…………………………………………………..…….. Technician signature ….…………………….. Customer signature ………….…………………………..6 SUTTER PROFESSIONAL s.r.l. - 15060 Borghetto Borbera (Al) ITALY - Phone +39 0143.631.1 - professional@sutter.it - www.sutter.it Fax +39 0143.697244
  7. 7. Golden rules1. Remove rough dirt from the dishes before placing them into the warewashing machine.2. Do not allow dirt to dry on the dishes.3. Correct washing order: glasses before then cutlery and dishes last.4. Properly insert the dishes into the rack.5. Prevent superimposition of cutlery by mixing them.6. In case of difficult dirt avoid short washing cycles. WAREWASHING SYSTEM
  8. 8. THE MACHINES classification: Single basin with fixed rack Multi basin with dragged rack Multi basin with conveyor belt8
  9. 9. THE MACHINES: the single basin with fixed rack Washing capacity from 400 up to 1200 dishes per hour Basin capacity from 30 up to 90 liters Only one rack for the dishes9
  10. 10. THE MACHINES: the single basin with fixed rack Fixed or rotating washing spray jets over and below the dish rack Fixed or rotating rinsing spray jets over and below the dish rack10
  11. 11. THE MACHINES: the multi basin with dragged rack Washing capacity over 2000 dishes per hour Washing cycle and rinsing cycle at the same time into two different machine sections11
  12. 12. THE MACHINES: the multi basin with dragged rack The racks are continuously dragged from a conveyor belt The washing time is 40/50 seconds while the rinsing time is 15/20 seconds12
  13. 13. THE MACHINES: the multi basin with conveyor belt Continuous washing with a capacity over 10000 dishes per hour The dishes move through different basins (from 2 up to 6 basins) Usually they have 4 basins (pre-wash, main-wash, pre-rinse and rinse)13
  14. 14. THE WATER: the hardness Water contains mineral salts (water hardness), mainly calcium (Ca) and magnesium (Mg). These salts make the detergent action difficult and also leave residuals on dishes.14
  15. 15. THE WATER: the hardness level Soft 0 – 15°F Medium Hard 15 – 40°F Ca Mg Ca Mg Hard 40 - 60°F Mg Ca Mg Mg Ca Very Hard >60°F Ca Ca Mg Ca Mg Ca Mg F = French degrees15
  16. 16. THE WATER: approaching the water hardness The ideal water hardness level is below 15°F. In case hard water, it is possible to install a water softener, or chose the appropriate mix of chemicals.16
  17. 17. CHEMICALS: the detergents range: The detergent detach the dirt from dishes. Sutter Professional provides with: SUPER SUPER PLUS ULTRA AGUAS DURAS UNIVERSAL DETERGENTE CLORO17
  18. 18. CHEMICALS: the rinse aid range: The rinse aid allow a fast and perfect drying of dishes whithout any smear. Sutter Professional provides with: BRILLANTANTE NEUTRO BRILLANTANTE ACIDO18
  19. 19. CHEMICALS: soft water system: Detergent: SUPER Rinse Aid: BRILLANTANTE NEUTRO19
  20. 20. CHEMICALS: SUPER: Specific for use in case of soft water (<15°F). Highly concentrated formula with high suspending and degreasing power. Suitable for all kind of professional dishwashers. Safe for all kind of dishes. Dilution: from 0,1% to 0,6%20
  21. 21. CHEMICALS: BRILLANTANTE NEUTRO: No spots, no smears in a short drying time. Suitable for all kind of dishwashing machines in case of soft-medium hardness (0 - 40°F). Dilution: from 0,01% to 0,08%21
  22. 22. CHEMICALS: medium hard water system: Detergent: SUPER PLUS Rinse Aid: BRILLANTANTE ACIDO22
  23. 23. CHEMICALS: SUPER PLUS: Specific for use in case of medium- hard water (15-40°F). Highly concentrated formula with high suspending and degreasing power. Suitable for all kind of professional dishwashers. Safe for all kind of dishes. Dilution: from 0,1% to 0,6%23
  24. 24. CHEMICALS: hard water system: Detergent: ULTRA Rinse Aid: BRILLANTANTE ACIDO24
  25. 25. CHEMICALS: ULTRA: Specific for use in case of hard water (40-60°F). Highly concentrated formula with high suspending and degreasing power. Suitable for all kind of professional dishwashers. Safe for all kind of dishes and glasses. Dilution: from 0,1% to 0,6%25
  26. 26. CHEMICALS: BRILLANTANTE ACIDO: No spots, no smears in a short drying time. It leaves dishes and glasses shining, also in case of very hard water (>40°F). It cuts the drying time. It completely eliminates spots and smears on dishes. It preserves the original beauty of any kind of dish. Dilution: from 0,01% to 0,08%26
  27. 27. CHEMICALS: very hard water system: Detergent: AGUAS DURAS Rinse Aid: BRILLANTANTE ACIDO27
  28. 28. CHEMICALS: AGUAS DURAS: Specific for use in case of hard water (>60°F). Highly concentrated formula with high suspending and degreasing power. Suitable for all kind of professional dishwashers. Safe for all kind of dishes and glasses. Dilution: from 0,2% to 0,4%28
  29. 29. THE DOSING EQUIPMENT: They automatically e precisely inject the right quantity of detergent and rinse-aid into the warewashing machine.29
  30. 30. THE DOSING EQUIPMENT: installing the detergent/rinse-aid dosimeters Dosimeters must be installed on the wall connecting tubes and electricity according to pumps and machine instructions.30
  31. 31. THE DOSING EQUIPMENT: setting the detergent dosimeter: an example Data: Basin capacity: 50 liters Time to load the 50 liters of water: 3 minutes Quantity of detergent per each pump impulse/rotation: 1 gram Required dilution of product: 0,1% (=1 gram per liter) Dosimeter setting: 50 impulses/rotations in 3 minutes31
  32. 32. THE DOSING EQUIPMENT: setting the rinse-aid dosimeter: an example Data: Rinsing water: 4 liters Time for rinsing: 20 seconds Quantity of rinse-aid each pump impulse/rotation: 0,2 gram Required dilution of product: 0,02% (=0,2 gram per liter) Dosimeter setting: 4 impulses/rotations in 20 seconds32
  33. 33. AUTOMATIC WAREWASHING TIPS: Do not leave dirt dishes for many hours: the dirt dries and the cleaning will be much more difficult. Rinse the dishes with water before placing into the warewashing machine. Properly insert the dishes into the rack Prevent superimposition of cutlery by mixing them. In case of difficult dirt avoid short washing cycles Wash glasses before then cutlery and dishes last.33
  34. 34. AUTOMATIC WAREWASHING TROUBLESHOOTING: Problem: Possible cause: To low temperature for the White smears on dishes rinsing solution To hard water Not enough rinse-aid34
  35. 35. AUTOMATIC WAREWASHING TROUBLESHOOTING: Problem: Possible cause: Late washing cycle Food residuals Not enough detergent To low washing temperature Wrong dish placing into the rack35
  36. 36. AUTOMATIC WAREWASHING TROUBLESHOOTING: Problem: Possible cause: Thea or coffe spots Wrong detergent (use DETERGENTE CLORO)36
  37. 37. AUTOMATIC WAREWASHING TROUBLESHOOTING: Problem: Possible cause: To much iron into the water Iron spots (wash periodically dishes with DISINCROSTANTE)37
  38. 38. AUTOMATIC WAREWASHING TROUBLESHOOTING: Problem: Possible cause: To low temperature for the White smears on glasses rinsing solution To hard water38
  39. 39. AUTOMATIC WAREWASHING TROUBLESHOOTING: Problem: Possible cause: Blue smears on glasses To much rinse-aid39
  40. 40. AUTOMATIC WAREWASHING TROUBLESHOOTING: Problem: Possible cause: Dirt filters of basin Clogged drain To much foam in the To high level of washing basin solution Use of foaming detergent for the soaking of dishes Cold washing solution To greasy dishes To much rinse-aid40

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