What are the requirements for a professional dishwasher?

What temperature should a commercial dishwasher reach? And are there specific requirements for dishwashing in restaurants, cafes, and other food businesses?

Here, we review the most important rules and practical considerations regarding temperature, hygiene, and disinfection in professional dishwashing.

Are there special requirements for dishwashing in a food business?

Yes. Restaurants, cafes, and other food businesses must ensure that tableware, utensils, and other equipment are adequately cleaned and, where necessary, disinfected.

This does not mean that all businesses must use the exact same type of dishwasher or wash program. The crucial factor is that the business's method yields a sufficiently hygienic result.

How hot should a commercial dishwasher wash?

The Danish Veterinary and Food Administration states that disinfection can be performed with a rinse water temperature of at least 80 °C. This method is empirically considered to be disinfecting and therefore does not require further documentation of its disinfecting effect.

It is worth noting that there is a difference between the temperature during the wash cycle itself and the temperature of the water during the final rinse. When talking about 80 °C in connection with disinfection, it is the rinse water temperature that is relevant.

Is it allowed to wash at a temperature lower than 80 °C?

Yes, it may be possible. The Danish Veterinary and Food Administration also describes the possibility of using a lower rinse water temperature combined with, for example, longer wash or rinse times or special chemicals.

In such cases, however, the business must be able to demonstrate that the method provides the necessary disinfecting effect.

The 80 °C is therefore a simple and well-documented method for thermal disinfection, but it is incorrect to say that every professional dishwasher must, under all circumstances, final rinse at at least 80 °C.

Why is the final rinse temperature important?

The high temperature in the final rinse is particularly important when the dishwasher is used as part of the business's disinfection of tableware and utensils.

Therefore, it is important that the machine can not only heat the water to the desired temperature but also maintain the necessary temperature during the final rinse.

On professional machines, heating can be affected by the machine's power, the temperature of the incoming water, and how quickly the machine is used again after the previous wash, among other things.

Should the temperature be controllable?

If the temperature is part of the business's method for ensuring proper disinfection, it is naturally important to be able to verify that the process is working as expected.

On many professional dishwashers, the wash and rinse temperatures can therefore be read directly on the machine's display.

The business itself is responsible for ensuring that its procedures for cleaning and any disinfection are adequate.

What happens if the machine does not reach the desired temperature?

If the final rinse temperature is lower than expected, there can be several possible reasons. This could be due to the machine's settings, insufficient heating, very intensive use, or conditions related to the water supply.

The problem should be investigated, especially if the high temperature is used as the business's method for thermal disinfection.

When purchasing a new professional dishwasher, it may therefore be relevant to investigate how the machine ensures and controls the temperature during the final rinse.

Does a restaurant need a commercial dishwasher?

The decisive factor is not the designation of the machine, but whether the business's dishwashing can be carried out hygienically and with a capacity suitable for its operations.

A professional dishwasher is designed for a completely different workflow than a regular household machine. In restaurants and cafes, there is typically a need to wash many racks in a short time, and therefore fast professional tank dishwashers are often used.

In other places, such as smaller institutions or staff kitchens, the need may be different.

Is 80 °C enough to disinfect?

The Danish Veterinary and Food Administration states that a rinse water temperature of at least 80 °C in a dishwasher is empirically disinfecting.

However, this does not mean that high temperature can replace proper cleaning. Food residues and other dirt must be removed so that the washing process can function effectively.

Cleaning and disinfection are two different things: Cleaning removes dirt and food residues, while disinfection reduces the amount of microorganisms to an acceptable level.

What should you be aware of in practice?

If you run a restaurant, cafe, or other food business, you should know the method used for cleaning and any disinfection of tableware and kitchen utensils.

If you use the temperature in the dishwasher as part of the disinfection, you should, among other things, pay attention to the final rinse temperature and ensure that the machine is functioning correctly – even when many racks are washed consecutively.

The Danish Veterinary and Food Administration's current guidelines should always be the starting point if you are in doubt about the specific hygiene requirements for your business.

Are you choosing a new professional dishwasher?

This article is about rules and hygiene. If you are instead choosing a machine, you can see our selection of commercial dishwashers and read our buying guide on capacity, undercounter vs. hood type, power, installation, and water treatment, among other things.