High temperature sanitizing dishmachines use hot water at 180°F to sanitize the dishes. The 180°F water is used to raise the surface temperature of the dishware to a minimum of 160°F for 10 secs to provide effective sanitation.
Both high temperature sanitizing and chemical sanitizing methods can effectively sanitize dishes, but the choice depends on factors such as the type of dishes, speed requirements, and regulatory compliance. Operators often choose high temperature sanitizing when the dishware is incompatible with chemical sanitizers, are concerned about chemical sanitizers affecting product taste or prefer a faster drying time.
Commercial establishments often choose the method that best suits their specific needs while ensuring proper sanitation and hygiene standards.
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