Summary
Sanitizing temperature is one of the first things inspectors verify on a dish machine. If your machine does not reach or maintain these thresholds, the wash is considered unsafe, even if the dishes look clean.
High-Temperature (Heat Sanitizing) Dish Machines
These sanitize using hot water only—no chemical sanitizer.
Required for:
- Many healthcare facilities
- Some schools
- Federal & institutional kitchens
Requires:
- Booster heater
- Proper electrical service
- Adequate hot water recovery
Low-Temperature (Chemical Sanitizing) Dish Machines
These sanitize using chemical disinfectants, not heat.
Requires:
- Test strips onsite
- Chemical pump calibration
- Staff training on verification
Common Temperature-Related Inspection Failures
- Booster heater not producing 180°F
- Faulty thermometer or gauge
- Chemical sanitizer below minimum ppm
- No test strips available
- Staff unable to explain sanitizing method
If sanitizing cannot be verified, inspectors consider the wash invalid.
