Responsibilities Restaurant Owners Should Share

As a restaurant owner, there will always be a long list of ongoing responsibilities. Local, independently owned restaurants have even more responsibilities than chain restaurants, because the locally owned independent does not have the benefit of a corporate office and commissary to handle all of the back-end operations.  A locally owned independent restaurant simply has a longer list of responsibilities.  This is why most successful operators work 60 – 80 hours per week.

At the top of the list is always food cost, liquor cost and labor costs, as well as important details such as food quality and customer service.  Not to mention, employee issues and procedural issues.

With so many responsibilities, it’s important to consider working with other local partners to help complete important tasks efficiently.

So, what is a major responsibility that can be removed from your list and managed by a local partner?
Managing the restaurant’s dishwasher, warewashing, cleaning chemicals and sanitizing programs.

Cleaning and sanitizing equipment and chemicals are extremely important, however, they generally fall lower on a priority list. By hiring a local partner such as Cleaner Solutions to oversee this area, owners can be confident that their employees have all the right products, equipment and will always be on budget.

So, what should you expect from a local commercial dishwasher and cleaning chemical partner?

A partner who:

  • Manages Employees – We work directly with the restaurant staff.  Building relationships with staff can lead to direct communication between the partner and staff about proper chemical and dish machine uses as well as issues that arise, which eliminates the time an owner has to spend worrying about the dish machine and cleaning solutions.
  • Manages Chemical Inventory – Keeping chemicals up to par is time consuming and critical to maintaining a clean restaurant, which is why it’s an important task that should be handled by a partner. The restaurateur never has to order the product.
  • Delivers and Puts Away Stock – Having materials delivered and put away on the proper shelves will save time as the restaurant staff will not need to sign for deliveries or put the stock away. Owners will also be assured that the stock is always put away in the correct location.
  • Maintains the Dishwasher – Ongoing evaluation and proper cleaning of the dish machine is very important to help eliminate equipment issues and ensure the pots, pans and dishes are cleaned effectively.
  • Offers Flat Rate Pricing – With our Whole House Plan, we offer guaranteed flat rate pricing.  This means that you always pay the same price.  You are always on budget.
  • Guarantees No Price Increases for 1 Year  We review our accounts and pricing annually. You are guaranteed not to see a price increase more than once per year. There is no need to constantly check prices.
  • Controls Chemical Usage Spikes – When your chemical usage spikes up you will not pay extra. We work directly with the staff to find the cause of the increase and we control it.

Finding a partner who can take care of all the issues related to dishwashers and cleaning chemicals while keeping you on budget will take a very important task off your long list of responsibilities. Ultimately, this will allow for more time to focus on other restaurant related responsibilities that can’t be handled by an outside partner.

Low-Temp Dish Machine Water Temperature

Low temperature commercial dishwashers have wash and rinse cycles that run between 120 and 150 degrees Fahrenheit (°F). This temperature range does not achieve sanitation alone so the low-temp dish machines require chemical sanitizers. Although you are utilizing chemicals for sanitation, the water temperature has a large effect on cleaning results. Here are several things you need to know about your low-temp dish machine:

  • The Right Temperature: The quick answer is between 140 °F and 150 °F.
  • The Source of the Hot Water: Low-temp dishwasher machines do not heat the water, they use the water from your hot water heater. In order to get the correct water temperature in the dish machine, you’ll need to adjust the temperature on the water heater.
  • National Sanitary Foundation Requirements: For low-temp dish machines the National Sanitary Foundation (NSF) Pharmaciefr24 requires a minimum of 120 °F for automatic dishwasher machine applications. Therefore, this is the bare minimum and a temperature less than 120 °F will result in a health department violation. Local codes may be higher but none will be lower. Check your local codes to ensure you’re following the correct guidelines.
  • 120 °F Leads to Bad Results: While 120 °F is the bare minimum, 120 °F will leave you with poor cleaning results for a number of reasons.
      • If the dish machine water temperature is lower than 138.5 °F (the temperature that animal fat begins to break down), the dish machine is depending upon the detergent to do all of the work to remove the fat. This is not practical or cost effective and the residual grease and fat will cause film on the wares, spotting on the glassware and smears on the flatware.
      • Grease will build up inside the dish machine and there will be a visible film on the walls. Also, the water from every rack of dishes will be mixing with this силденафил цитрат residual grease and some of that will redeposit onto the dishes.
      • Dishes will dry slowly which then slows down the operation. Dishes may be stacked before they are dry but then the water will accumulate on the stacked dishes leading to water rings on the wears.
  • The Purpose of the Drying Agent: The Drying Agent is designed to disperse within a certain temperature range, which is referred to as the cloud point. At the prescribed temperature, the drying agent disperses, which temporarily turns the water cloudy.  Once dispersed, the drying agent gives the rinse water a sheeting effect allowing the water to run off quickly so the wares dry faster. It’s important to make sure you utilize a high-quality drying agent along with setting the dish machine at the proper temperature to achieve the best results.
  • The Indication of the Wrong Temperature: Every dish machine has a temperature gauge installed on it, however, it’s important to also pay attention to the presence of suds in the rinse water, as this is an indication that the water is not hot enough. The rinse additive in combination with the residual animal fat make a soap and leave a film on the dishes. To counteract this lire la suite sur situation, you can either raise the water temperature or reduce the amount of drying agent. Raising the water temperature is the best option because if you reduce the drying agent it will leave the wares wetter and result in a greasier film.

Put your best foot forward and get great cleaning results by ensuring you have your low-temp dish machine set at the correct temperature and by using high-quality chemicals.