Dish Washer

Notes from Cittadhammo

My initial thoughts about the dishwasher were that we did not have enough small dishes to justify sacrificing two sink station (four sinks) in order to wash 40-100 plates and cutlery. But I have realized now that the double servery implies that the food dishes are actually quite smaller that what they use to be in the older kitchen (RC or old Sala). This means that a lot of them could be washed rapidly in an industrial sanitizer. 

I have some experience with industrial dishwashers. The first one I have used for many years was in a Vipassana Center in Canada, where they cooked for 200 people. The washing up was divided in two sections with large dishes on one side washed by hand with two big sinks, the other section had a factory line for small dishes (mostly plates, bowls and cutlery) with a fast single cycle sanitizer. The beginning of the line had a sink with a hand sprayer to prewash the dishes where the tray could sit on it. It would then slide into the sanitizer and get washed in about 35 secs. It would then be sliding to the air drying area where it would sit for another few minutes in order to dry. One skilled person was able to operate all part of the process.