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Programme overview
Type of
crokery e.g.
Wash
china, pots/
pans,
programme
cutlery,
glasses, etc
1
Non-
Intensive
delicate
Wash
2
Normal
Wash
3
Light Wash
(EN50242)
4
Glass ware
Mixed
5
Rapid wash
6
Heat
7
Soak
13
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Type of
Amount of
food
food
remains
remains
Soups,
casseroles,
sauces,
a lot
potatoes,
pasts, rice,
eggs, roast or
fried food.
Soups,
potatoes,
a little
pasta, rice,
eggs, roast or
fried food.
Coffee,cakes,
milk, sausage,
Very little
cold drinks,
salads
For dishes that need to be rinsed
and dried only.
Rinse off if the dishes have been
stacked for several days in the dish-
washer prior to washing.
Condi-
tion of
Description of cycle
food
remains
Pre-wash with warm water.
Extended wash at 70°C.
Rinses with cold water.
Rinse with hot water.
stuck
Drying.
on hard
Pre-wash use cold water.
Extended wash at 55°C.
Rinse with cold water.
Rinse with hot water.
Drying.
Pre-wash use cold water.
Pre-wash use cold water.
loosely
Extended wash at 48°C.
attached
Rinse with hot water.
Drying.
Wash at 45°C.
Rinse with warm water.
Hot rinse.
Drying.
loosely
attached
Short wash at 40°C.
Cold rinse.
Hot rinse at 65°C.
Drying.
Short cold wash to pre-
vent food residue from
drying on the dishes .
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