How to Look After Your Commercial Warewasher

There’s nothing more disruptive to your food operation than having the warewasher break down in the middle of service. But good maintenance and care can help to prevent any such disasters from occurring.

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Train Staff

Remember that procedures must be followed in order to make sure your commercial kitchen investment is looked after and cared for. Ironically, an expensive warewasher will often be operated by staff who have the least training. Make sure you train operatives properly so that they know how to scrape plates, rack dishes, maintain correct chemical levels and clean the machine at the end of the shift.

Usually, the manufacturer will provide plenty of training material, including operating manuals and training videos. Some may even offer face-to-face training at the point of installation.

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Take Care of Water

Commercial warewashers, such as the models found at, need the right quality of water in order to operate at their optimum. This means carrying out regular de-liming to avoid limescale build-up. A water conditioner is useful in an area of hard water. If you don’t do this regularly, mineral and limescale build-up can lead to energy loss, corrosion, higher operating costs and, ultimately, failure of the heating elements.

Get Processes in Place

Make sure everyone who uses the commercial warewasher in your kitchen follows a process for looking after it. This includes racking dishes properly, monitoring the level of cleaning chemicals and cleaning the machine. If plates start to feel slippery, then it is a sign that the circulating water is desperately in need of a change. Ideally, clean the machine at the end of each shift or at least once a day. Remember that the law demands a clean and safe commercial kitchen.

Every machine will have its own procedures for cleaning, but they will typically involve removing the strainer pans to wash them, emptying the scrap baskets before washing and then cleansing and flushing the interior. The pump cover will need cleaning, and any waste needs to be removed. The overflow pipe must also be washed and rinsed, along with the arms.

Clean the exterior too with a soft cloth, and then remember to leave the door open before you close your kitchen down at night so that the air can circulate and prevent the build-up of mould, mildew and odours.