15.2.1 General

15.2.1.1 Device types

15.2.1.1.1 Programmable automatic machine

With a programmable automatic machine, the basket is manually placed into and removed from the machine alternatively via the front door or, in the case of pass through dishwashers, via a table feeder. With these machine types the pre-cleaning takes place manually outside the machine. The various program steps such as detergent circulation and rinsing take place successively, but not spatially separated, in a single zone (tank).

15.2.1.1.2 Dishwashing machine with transport system

In this case the dishes and cutlery pass automatically through the successive zones in which the individual functions take place. Distinction is made between two machine designs:

15.2.1.1.2.1 Basket transport machine

The baskets loaded with dishes and cutlery are transported automatically through the machine.

15.2.1.1.2.2 Belt transport machine

The dishes and cutlery are placed directly on an endless belt and transported automatically through the machine.

15.2.1.2 Device zones

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

15.2.1.2.1 Fresh water pre-cleaning

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.

15.2.1.2.2 Pumped pre-cleaning

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.

15.2.1.2.3 Detergent circulation tank

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

15.2.1.2.4 Detergent circulation zone

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

15.2.1.2.5 Pumped rinsing

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

15.2.1.2.6 Fresh water rinsing

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

15.2.1.2.7 Drying zone

This is the zone in which drying takes place.