Summary
Not everything in a kitchen is dishwasher-safe. Putting the wrong items through your commercial dishwasher can cause:
- Equipment damage
- Warped cookware
- Chemical contamination
- Fire hazards
- Failed inspections
- Voided manufacturer warranties
Here’s the clear breakdown:
What CAN Be Put in a Commercial Dish Machine
These items are generally approved when properly racked and spaced:
Dishware & Service Items
- Plates
- Bowls
- Cups & mugs
- Glassware (rated for commercial use)
- Trays
Flatware & Utensils
- Forks, knives, spoons
- Ladles
- Tongs
- Spatulas (heat-safe)
Cookware (When Rated Dishwasher-Safe)
- Stainless steel pans
- Stainless stockpots
- Sheet pans (commercial grade)
- Steam table pans
- Hotel pans
Food Prep Items
- Cutting boards (NSF-approved plastic)
- Food storage lids (commercial-grade)
- Polycarbonate food pans
Tip: Always verify the manufacturer’s dishwasher-safe rating for cookware and utensils.
What Should NEVER Go in a Commercial Dishwasher
These items either damage the machine, become unsafe, or fail sanitation standards:
Wood & Bamboo
- Cutting boards
- Wooden spoons
- Wood-handled knives
→ Warps, cracks, harbors bacteria
Cast Iron
- Skillets
- Griddles
→ Removes seasoning, causes rust
Non-Stick Cookware (Unless Commercial Rated)
→ Coatings degrade under heat & chemicals
Sharp Knives (High-End or Carbon Steel)
→ Corrosion + edge damage + safety risk
Aluminum (Unless Anodized & Rated)
→ Turns black and corrodes
Copper Cookware
→ Chemical reaction causes pitting
Insulated Tumblers & Travel Mugs
→ Can explode or lose vacuum seal
Electrical Components
- Blender bases
- Mixer motors
- Control housings
Grease Traps, Hood Filters, or Floor Mats
→ These belong in separate wash systems, not dish machines
Food-Soiled Items Without Scraping
- Heavy grease
- Bones
- Hard solids
→ Causes drain clogs, recirculated contamination, failed inspections
Why Inspectors Care What Goes in the Dish Machine
Inspectors monitor:
- Cross-contamination risks
- Chemical residue transfer
- Drain contamination
- Equipment misuse
- Food-contact surface safety
Putting the wrong items in the dish machine can trigger:
- Food-contact surface violations
- Improper warewashing citations
- Equipment sanitation failures
- Chemical contamination warnings
- Reinspection requirements
Training Tip for Your Staff
Every kitchen should have:
- A “Dish Machine Approved Items” chart at the wash station
- Written SOPs for scraping and sorting
- Separate wash areas for:
- Wood items
- Grease filters
- Floor tools
- Hood components
Aldevra Best Practice
The dishwasher is for food-contact ware only. Anything that touches grease systems, floors, ventilation, or raw structural materials should never go through the dish machine.
