The longterm shut down of your warewash equipment is not something any of us would have given much thought to. However, with the outbreak of Covid-19 and the following closure of the hospitality industry, the majority of us are in unknown territory. Only a matter of days ago it wouldn’t have crossed our minds to think about turning our kitchen equipment off for more than a few hours, let alone weeks. With this in mind, we have created a quick reference guide for you to follow so you can effectively shut down your commercial glasswashers, undercounter dishwashers and hood dishwashers. Making sure you have a clean and fully functioning warewasher when we all get back to normal.

Follow these simple steps:

  • Look to vent and remove any chemicals connected your warewashers. Try to flush chemical hoses with clean water to prevent the deterioration of the supply tubes
  • Drain your dishwasher and glasswasher fully
  • Wipe the wash tank and chamber clean and make sure it is free from any food debris
  • Remove all filters, wash and rinse arms and racks and make sure they are cleaned thoroughly
  • Use a suitable sanitiser or warm soapy water and wipe dry afterwards
  • Water softener salt containers should be topped up and any salt residue wiped away from the chamber to avoid corrosion
  • Leave doors and hoods ajar to allow ventilation of the warewasher
  • Isolate the machine from the electrical and water supply
  • If possible, aim to run the machine on a weekly basis

These simple steps should ensure your machine stays in great shape and is ready for action when you reopen.

If you have any questions or need any further advice, please get in contact.

Phone: 01582 865050

Email: [email protected]


Instagram: @eco_catering_equipment

Twitter: @eco_catering


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