Foshan Detergent Manufacturer--Programs and Standards for Dishwashing

Don't most people think utensil cleaning is the easiest? What other procedures and standards? But it's also true, we all wash dishes, but how to do it clean and fast? Foshan detergent manufacturers will talk about the procedures and standards of tableware cleaning. Foshan detergent manufacturers, Foshan manufacturers, Foshan laundry detergent, Foshan detergent, Foshan, Foshan Jieci Ling, 1. Cleaning operation procedures: first rinse, second pick, third wash, fourth clean water, fifth disinfection, sixth cleaning Clear water, seven hot water, eight quality inspections. Ensure that the tableware is free from greasy, stain, water and bacteria. 1. Pre-washing includes: (1) Sorting: Mainly separate the soup pots, cages and porridge pots in the stew section. Different types should be washed separately, and different specifications should be separated (large tableware first, then small tableware. Large tableware such as: big wrist, plate, clay pot. Small tableware such as: small bowl, spoon and others) should be handled with care to reduce damage, and placed in different sinks for cleaning. (2) Rinse: This process and sorting can be said to be carried out at the same time. In particular, large dishes such as large plates, pots, and cages are confused, and large tableware is much greasy. (3) Picking: This picking method is to place a basin of water (dirty water after passing the water) at the place where the dishes are washed, and then pick the tableware after sorting and rinsing. Then put it directly into the washing basin for cleaning to avoid the wasteful phenomenon of pouring waste water directly into the dirty tableware basin. Its advantages are: First, it saves water. The second is clean and convenient. 2. Specific operating standards for tableware classification and washing: (1) Washing large tableware: Add hot water and detergent to the dishwashing basin and stir it evenly. Gently put the large tableware selected separately into the water to avoid collision. The tableware should not exceed the water surface. Use a rag to clamp the edge of the front of the dishwashing dish, rotate it for a week, and wash it in the middle: then turn it over to wash the back, and use all the palm of your hand to clean it in a rotary manner. The tableware should be soaked in the disinfection water for 5 minutes, and it should not be put into the fourth water before the time. If there are stickers on the dishes, you can use tools to scrape them and clean them with force until the stickers are removed. (2) Washing small tableware: first put in hot water and a certain amount of detergent, put the selected small tableware in the water lightly, (wear gloves when washing small tableware). After washing the small tableware in the same way, place it in the basin on the side shelf. An employee specially manages the water, picks it up from the returning water and puts it into the disinfection water for five times, and the disinfection time must reach 5 minutes. After washing with water one by one, enter the six superheated water. When putting it in hot water, put it into the vegetable basket and then put the tableware in gently for at least 3 minutes. The water temperature should not be lower than 50 ℃, and it will feel hot. After that, put the baskets together on the quality sorting table, sort them one by one, dry them with a dry towel, carefully check them, and send them to the spare area of ​​the hall for disinfection again. 2. Standard requirements for disinfection and superheated water 1. The potion specially prepared by the sterilizer to eliminate the residual viruses and bacteria on the tableware, its configuration ratio is 1:80. 2. Hot water is washing water specially used to remove dirt and sterilize. Cutlery must be sterilized after cleaning. All tableware must stay in sterilizing water for 5 minutes, and tableware must be soaked in hot water for 3 minutes, otherwise it cannot be put into the next program. This time requirement must be adhered to in order to achieve a true disinfection effect. The clean water time is 1-2 minutes, the disinfection time is 5 minutes, and the hot water time is 3 minutes. 3. Requirements and specifications for placing tableware Sorting should be classified according to model, specification and size. When placing, pay attention to the classification of signs, and pay attention to the placement of different tableware in different categories to prevent confusion. Handle with care to prevent loss. Fourth, the cleaning standards and requirements of tableware There is no oil, stain, or greasy on the tableware. There is no stream of water on the tableware. Clean, bright, like new, no damage. 5. Effective use of washing water The water for washing small tableware is used to wash large tableware, the water for washing large tableware is used for washing clay pots, and the water for washing clay pots is used to soak pots, which can make full use of water source and save cleaning. agent. In addition, detergent water, waste water, etc. can also be used to rinse the floor of the production department, which can reduce waste, save water and reduce consumption. For more information about Foshan detergent wholesale, Foshan bulk hand sanitizer, detergent price, price, Foshan detergent manufacturer, Foshan laundry detergent, Foshan Jieci Ling wholesale, etc., you can consult us. We look forward to working with you!
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