13
Programme overview
Wash
programme
Type of
crokery e.g.
china, pots/
pan s,
cutiery,
glasses, etc
Amount of
food
remains
Description of cycle
Condi-
tion of
food
remains
Speedup
Wash
Pre-wash with hot water.
Extended wash at 70
°
C.
Rinses with cold water.
Rinse with hot water.
Drying.
Pre-wash use cold water.
Extended wash at 55
°
C.
Rinse with cold water.
Rinse with hot water.
Drying.
Short wash at 40
°
C.
Cold rinse.
Short cold wash to pre-
vent food residue from
drying on the dishes .
Pre-wash use cold water.
Extended wash at 50
°
C.
Rinse with cold water.
Rinse with hot water.
Drying.
Wash at 45
°
C.
Rinse with cold water.
Hot rinse.
Drying.
Soups,
casseroles,
sauces,
potatoes,
pasts, rice,
eggs, roast or
fried food.
a lot
a little
stuck
on hard
Soups,
potatoes,
pasta, rice,
eggs, roast or
fried food.
loosely
attached
Coffee,cakes,
milk, sausage,
c o l d d r i n k s ,
salads
Very little
loosely
attached
Rinse off if the dishes have been
stacked for several days in the dish-
washer prior to washing.
Type of
food
remains
Non-
delicate
Mixed
Intensive
Wash
Normal
Wash
Light Wash
(EN50242)
Glass ware
Soak
Rapid wash
