15 Type definitions for Dishwashing Machine ToC Previous Next

15.2 DishWashingMachineProgramParameterType ToC Previous Next

15.2.1 General ToC Previous Next

15.2.1.1 Device types ToC

15.2.1.1.1 Programmable automatic machine ToC

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 ToC

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 ToC

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

15.2.1.1.2.2 Belt transport machine ToC

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

15.2.1.2 Device zones ToC

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

15.2.1.2.1 Fresh water pre-cleaning ToC

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.

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

15.2.1.2.2 Pumped pre-cleaning ToC

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.

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

15.2.1.2.3 Detergent circulation tank ToC

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

REMARKS The associated tank is/tanks are heated.

15.2.1.2.4 Detergent circulation zone ToC

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 ToC

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 ToC

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

REMARKS Remaining dirt particles and grey water residues are removed.

15.2.1.2.7 Drying zone ToC

This is the zone in which drying takes place.

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

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