The following zones in the dishwashing machine should be mentioned as examples:

This is an upstream zone in continuous flow systems in which the dishes and cutlery are freed of adhering food residues with fresh water preheated to max. 40 °C.

REMARKSIn the case of pass through dishwashers, this is usually done by hand using a spraying device.

This is the first circulating tank in the multi-tank dishwashing machine in which the dishes and cutlery are freed from coarse food residues with grey water.

REMARKSDetergent is not directly dosed in this zone. The pumped pre-cleaning is the location of the overflow. This tank is normally not heated.

This is the tank in which the final removal of all remaining food residues from the dishes and cutlery takes place.

REMARKSThe associated tank is/tanks are heated.

This is the zone in which the final removal of all remaining food residues from the dishes and cutlery takes place.

This is the circulating rinsing, which is located upstream of the fresh water rinsing and to which no detergent is dosed.

This is the last rinsing procedure before drying in which the dishes and cutlery are sprayed with a hot rinsing solution.

REMARKSRemaining dirt particles and grey water residues are removed.

This is the zone in which drying takes place.

REMARKSDrying zones operate with fresh or recirculated air and are heated electrically, with steam or with hot water.