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Manual Dishwashing

Appears in

Professional Cooking: 8th Edition

Professional Cooking

By Wayne Gisslen

Published 2014

About

Figure 2.2 shows the setup of a three-compartment sink for washing dishes, glassware, and eating utensils by hand.

Figure 2.2 Setup of a three-compartment sink for manual dishwashing.

Procedure for Manual Dishwashing

Scrape and rinse. The purpose of this step is to keep the wash water cleaner longer.
Wash. Use warm water at 110°–120°F (43°–49°C) and a good detergent. Scrub well with a brush to remove all traces of soil and grease.
Rinse. Use clean, warm water to rinse off detergent. Change the water frequently, or use running water with an overflow, as in Figure 2.2.
Sanitize. Place utensils in a rack and immerse in hot water at 171°F (77°C) for 30 seconds. (A gas or electric heating element is needed to hold water at this temperature.)
Drain and air dry. Do not towel dry. This may recontaminate utensils. Do not touch food contact surfaces of sanitized dishes, glasses, and silverware.

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