How to Use a Hood-Type Dishwasher

Hood-type dishwashers wash and also sanitize—hence their popularity in commercial kitchens. How do you operate a new unit? CHINENG explains.

Operating sequence

1. Start: open water main → power on → confirm door closed → start machine → preheat about 20 minutes.

2. Pre-wash: scrape residue → soak ware → load plates/cups/smallware into racks → spray rinse.

3. Wash, sanitize, dry: push rack in → close door to start → wash/sanitize/dry → remove rack after rinse → place ware in clean holding → shut down.

4. Shutdown: cut power → remove rack supports → remove drain trough → remove and clean filters → clean interior → refit filters and trough.

Working principle

1. The rack stays fixed while the program runs spray and rinse in sequence. Boiler water reaches about 82–85°C for final rinse; tank water about 55–60°C for main wash. Used rinse water mixes into the wash tank; excess overflows to drain. Enzyme detergents break down soil with low foam.

2. Rinse arms spin by reaction force; low site water pressure may need a booster pump. Main wash pressure comes from the wash pump.

3. Three wash cycles are typically selectable, each with main wash, a 4-second pause, and rinse. Signals can drive detergent and rinse-aid dispensers.

After pre-checks, front-panel on/off is enough. Correct use extends life and efficiency. Contact CHINENG for further support.