When sanitizing dishes using a dish machine (dishwasher), the process involves exposing the dishes to very hot water or a chemical sanitizer to kill bacteria and other harmful microbes. Key points on when and how to sanitize dishes using a dish machine:
- Dish machines sanitize by using either hot water or a chemical sanitizing solution.
- For heat sanitizing, the water temperature during the final rinse must be at least 150°F, with 180°F being common for high-temperature machines.
- The sanitize cycle uses hotter water and longer wash times to kill 99.999% of food soil bacteria.
- The sanitize cycle can add up to 1.5 hours to the wash time because of the extended high temperature.
- Chemical sanitizers in dish machines operate at lower temperatures but require concentration and contact time specifications to be met.
- It is recommended to use the sanitize cycle occasionally or at least once a month for a deep clean, as it's not necessary for everyday use due to extra energy and water consumption.
- The process typically involves a main wash with heated water and a final hot water rinse or chemical rinse to ensure full sanitization.
Thus, you sanitize dishes in a dish machine by running a sanitize cycle or setting that heats water to at least 150°F during wash and final rinse stages or by using a chemical sanitizing cycle that meets required sanitizer concentration and contact times. This often occurs after the normal wash and rinse cycles in the dishwasher's operation. This method effectively kills bacteria and sanitizes the dishes, making them safe for use.
