Similar in many ways to a small tray wash but with utensils placed in racks. Depending on size then either a single rack or two racks can be cleaned per wash cycle. Depending on soiling the wash time can be varied. Usually uses heat, caustic wash and terminal disinfectant, critical in microbiological and allergen control.
For more information on allergen cleaning, see Cleaning to Remove Allergens How-To.
Designed by Food Professionals, for Food Professionals.
Copyright My Food Safety.net – All rights reserved