Commercial dishwashers (undercounter, guillotine type, conveyor washing, flight type etc.) are used in different sizes and models in industrial kitchens to wash and clean many tableware (plates, glasses, forks/knives, etc.) according to the selected program (maximum 3 minutes). Within the scope of this study, R&D activities were carried out to evaluate the suitability of these products for use by performing hygiene analyzes on the surfaces of various products (dinner plates, glasses) washed in line with the international NSF / ANSI 3 - 2021 standard in the under-counter commercial dishwasher prototype developed specifically for the design. On the innovative prototype, the products to be washed were first soiled with buttermilk (1% milkfat). After the soiled products were dried, they were placed in the innovative prototype and the washing process was carried out. In the innovative prototype, the soiled products (dinner plates, glasses) were washed for 50 seconds at 50°C and rinsed for 10 seconds at 85°C, for a total of 1 minute. Cotton swab kits were used to perform surface sampling and hygiene checks on the surfaces of the washed products in accordance with the ISO 18593 standard. In addition, hygiene checks and evaluations of total bacteria and total coliform groups were made on the same surfaces before washing. In addition to the development of original design activities on the innovative prototype, the compliance of the washing performance in terms of hygiene was ensured.
This study was prepared within the scope of TÜBİTAK TEYDEB 1501 coded Industrial Research Technology Development and Innovation Projects Support Program (project no 3190479). We would like to thank TÜBİTAK TEYDEB Machine-Manufacturing Technologies Group (MAKITEG) for their contribution to the project. ORCID NO: 0000-0002-2008-0533
Anahtar Kelimeler: Undercounter commercial dishwasher, hygiene conditions, design