Summary
A commercial dishwasher (dish machine) can only perform as well as the support equipment around it. Inspectors, staff, and service technicians all evaluate the entire dishroom system, not just the machine.
A poorly equipped dish area causes:
- Bottlenecks
- Cross-contamination
- Broken workflow
- Rewash labor
- Failed inspections
- Staff turnover
A properly equipped dish area improves:
- Speed
- Sanitation
- Safety
- Inspection outcomes
- Staff morale
Clean & Dirty Dish Tables (Infeed & Outfeed)
Dirty (Soiled) Side Tables
Located before the dishwasher.
Used for:
- Scraping
- Sorting
- Stacking
Should include:
- Scrap trough or trash opening
- Pre-rinse hose access
- Stainless steel surface
- NSF certification
Clean (Outfeed) Side Tables
Located after the dishwasher.
Used for:
- Air drying
- Sorting clean ware
- Temporary staging before storage
Must:
- Stay completely separate from dirty side
- Be kept free of food debris
- Never be used for towel drying
Inspector focus: Dirty and clean zones must be physically and operationally separated.
Clean Dish Storage (Shelving & Racks)
Clean ware must be:
☐ Stored off the floor
☐ Protected from splash, dust, and foot traffic
☐ Fully air-dried before stacking
Approved storage includes:
- Stainless steel shelving
- Polymer NSF racks
- Wall-mounted clean dish shelves
- Drying racks with drip clearance
Storing clean dishes on:
- Cardboard
- Bare wood
- Floors
- Under leaking pipes
= automatic inspection violations
Pre-Rinse Power Hose (High-Pressure Spray Valve)
The pre-rinse spray valve is one of the most critical tools in the dishroom.
It supports:
- Proper scraping
- Faster wash cycles
- Lower detergent usage
- Cleaner wash tanks
- Reduced grease recirculation
- Better final sanitation
Code & best practices:
Must be:
- Heat-rated
- Equipped with backflow prevention
- Installed with splash protection
Should be:
- Low-flow compliant (water-saving)
- Positioned over the scrap sink or pre-rinse station
Without a power hose, staff will skip proper pre-rinsing—and inspections will reflect it.
Dish Carts, Dollies & Rack Transport
Required for:
- Conveyor systems
- Flight machines
- Tray operations
- Large volume operations
They reduce:
- Staff fatigue
- Drop hazards
- Rack stacks on the floor
- Tray pileups at the load end
Floor Mats, Drain Covers & Safety Items
Support sanitation and staff safety:
- Non-slip dishroom mats
- Covered trench drains
- Floor sink strainers
- Hose reels
- Wet-floor signage
These reduce:
- Slips and falls
- Standing wastewater
- Grease accumulation
