Summary
Standard Restaurant Dishroom Workflow (Dirty → Clean, One-Way Flow)
Step-by-Step Flow
- Dirty Drop / Bussing Return
- Scrape & Sort Station
- Trash / compost / scrap trough
- Pre-Rinse Power Spray
- Three-Compartment Sink (as needed)
- Door-Type or Undercounter Dishwasher
- Clean Outfeed / Air-Dry Table
- Drying Racks
- Clean Storage (Shelving / Racks)
This layout:
- Prevents cross-contamination
- Supports emergency sink use
- Allows proper air drying
- Passes most health department walkthroughs
High-Volume Institutional Dishroom Workflow (Hospitals, Schools, VA, Universities)
Step-by-Step Flow
- Tray Return Window
- Tray Scrape Conveyor
- Trash / Compost / Pulper
- Pre-Rinse Station
- Rack Loading Zone
- Conveyor or Flight-Type Dish Machine
- Clean Outfeed Conveyor
- Air-Dry Zone
- Clean Cart Storage → Service Line
This layout:
- Eliminates tray pileups
- Reduces staff lifting injuries
- Separates waste, wash, and clean traffic
- Supports continuous-meal operations
Universal Workflow Rules (For Every Dishroom)
- Dirty items never cross clean zones
- Air dry only – no towel drying
- Clean storage always off the floor
- Hand sink must stay accessible
- Pre-rinse always before machine
- Waste removed before washing
- Test strips and temp checks at the machine
Most Common Workflow Failures Inspectors Cite
- Dirty and clean tables touching
- Clean racks stored in the dirty zone
- No dedicated air-dry space
- Staff backtracking through clean lanes
- Trash located across the room from scraping
- Hand sink blocked by carts
Aldevra Workflow Design Principle
If the flow is confusing to staff, it will fail at inspection. Dishrooms must move in one clear direction — dirty to clean, no exceptions.
