Safe procedures for undercounters, door-type, pot and pan dishwashers
The new coronavirus: Stay safe with MEIKO technology
Research shows that coughing and sneezing aren’t required to spread the virus. It can be spread just through regular breathing, which aerosolizes droplets into exhaled air. These droplets could then be breathed in by others nearby. That’s why the risk of spreading the virus is greater in places where people gather in close quarters, such as restaurants and bars.
"MEIKO devices are able to process dishes and cutlery in such a way that they can be reused without hesitation, even if they have previously been used by infected or sick people," says PD Dr. Dr. Friedrich von Rheinbaben.
- Maintenance and servicing of undercounter, door-type and pot and pan dishwashers must be up to date and completed according to MEIKO specifications, and the dishwasher must be used as intended according to MEIKO specifications.
- The specific wash program must have:
- A total wash cycle time of at least 90 seconds.
- A cleaning temperature of at least 140°F / 60°C.
- A minimum temperature of 140°F-158°F / 60°C-70°C for the final rinse programs on the wares.
- A dosing system that ensures the exact concentrations of the cleaning products are safely mixed and accurately released at the right time onto the wares, especially in cycles with very short contact times
Undercounter, door-type and pot and pan washers can all differ greatly from manufacturer to manufacturer. Processing conditions, along with specific technological features of the machine washing the wares, are decisive for protecting the consumer.
Technological features that inactivate the virus include:
- MEIKO special dishwashing mechanics, which reliably ensure that the viral load is washed away.
- A sufficiently high water temperature that can be kept constant because MEIKO machines have a double-walled structure that counteracts temperature fluctuations.
- Use of an alkaline cleaner with surfactants. Alkaline detergents have already been proven in a number of studies to be effective in inactivating envelope viruses.
- Highly alkaline, based on tensides, e.g. Potassium hydroxide, sodium hydroxide or disodium metasilicate
- Concentration of at least 2.5g/l for a liquid cleaner, or 1.8 g/l for a solid cleaner
- pH 11.5 to 13 in the application solution
- Temperature and contact time must be controlled by the wash program
MEIKO also recommends the following products:
MEIKOLON FR 80
MEIKOLON FR 81
MEIKLOLON ÖKOCLEAN FR
Ecolab's Topmatic Hero
- Rinse aid based on non-foaming tensides such as alcohol alkoxylate
- Concentration of at least 0.1 g/l according to MEIKO recommendations
- pH 5 to pH 7 in the application solution
- The temperature and contact time must be controlled by the wash program
MEIKO recommends the following products:
MEIKOLON ÖkoClean KS
Ecolab's Clear Dry HDP Plus
Sanitation measures you can take
In addition to the general recommendations for hand sanitation, other sanitation rules to keep guests and employees safe apply to professional kitchen personnel:
- Wearing designated work clothes and gloves when handling dishes, utensils, pans and other items that could have been contaminated through use.
- The World Health Organization (WHO) recommends wearing a face mask if you have symptoms or are caring for persons with symptoms who may be ill.