1
3
P
rogramme overview
Wash
programme
Type of
crokery e.g.
china, pots/
pans,
cutlery,
glasses, etc
Amount of
food
remains
Description of cycle
Condi-
tion of
food
remains
Pre-wash with warm 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 warm water.
Hot rinse.
Drying.
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
3 in 1
Heat
Hot rinse at 65°C.
Drying.
For dishes that need to be rinsed
and dried only.
en
