08/12/2018
If your place of work has a dishwasher, you’ll know that this type of appliance can get pretty grimy when it’s used communally. From overloading (which leaves all of your crockery in a nasty state) to stray pieces of food and nasty smells, there’s a lot that can go wrong with a dishwasher – especially when it’s no one person’s responsibility.
Whether it’s a slovenly employee not scraping their plate before stashing it in a near-empty dishwasher for days, or nobody taking responsibility for unloading the dishwasher, there are plenty of potential problems that offices that have a dishwasher can face. If you want to keep your appliance convenient and clean, laying out some ground rules for your team can really make a difference.
Here are some essential rules that you may want to consider printing out and sticking next to your office kitchen’s dishwasher so that it stays in good condition…
1) Always rinse crockery and cutlery first
Before your staff put anything into the dishwasher, make sure they’re aware that they should rinse off any excess food or residue first. Excess ‘goop’ can start to clog your dishwasher over time, so minimising the solids that enter the system is a good idea. Depending on how frequently your dishwasher runs, this tip will also prevent anything getting mouldy inside your dishwasher between cycles. If an employee puts a grungy plate into the machine on a Friday evening for example, it’s not going to smell especially good on Monday morning.
2) Unload completely after a cycle
Don’t use your dishwasher like an extra cupboard. Once a cycle has run, make sure the machine is emptied completely. This will prevent clean and dirty items getting muddled up, which will reduce energy wastage as clean items will not be washed multiply times. Implementing a rota (perhaps one member of your team is on unloading duty per day) will ensure that this task is completed.
3) Don’t overload the dishwasher
After the lunchtime rush, it’s common for everyone to cram their crockery into the dishwasher in a higgledy-piggledy mess. This sort of over-stacking prevents your dishwasher from running efficiently, which means that you’ll need to rewash many items. Instead, ensure that the dishwasher is stacked in an orderly way, without cramming it to bursting point.
4) Clean the dishwasher regularly
Gunk and debris can build up quickly in heavily-used workplace dishwashers. That’s why it’s important to stay on top of cleaning the machine. Run the dishwasher on empty using rinse aid or vinegar to flush out the system once a fortnight. Also ensure that you clear out the dishwasher trap – where most of the debris gathers – on a monthly basis. Wiping down your dishwasher’s seals (around the doors) every quarter will also keep your machine efficient and leak-free. Alternatively, if the idea of pulling old food out of your workplace dishwasher doesn’t appeal, just ask your office cleaning team to add it to their rota!
