The 1^st rinse process - 45°C pumped hot water with average detergent pre-washes the dishes and removes fat and residual. (10 minutes) / 85%

The 2nd rinse process – 55°C pumped hot water from upside and downside rinses dirty dishes, washing away the fat deposits and residual before getting dirty dishes into the main rinse tank.(8 sec.) / 15%

The 3rd rinse process – 78°C high-pressured rinse water with professional detergent is added into this tank, at 360° upper and lower revolving. (Pressure – 23.1 PSI) / 1.5 minutes.

The 4th rinse process – adopting ‘’ flow circulation ‘’ system, 80°C high-pressured hot water can rinse the dishes at 360° upper and lower revolving. (Pressure – 23 PSI) / 1.5 minutes.。

The 5th rinse process –  using 82°C high-temperature and high-pressured clean water to re-rinse the dishes at 360° upper and lower revolving.(Pressure – 23.1 PSI) / 1.5 minutes.

The 6th rinse process –  using 85°C high temperature and high-pressured clean water to re-rinse the dishes at 360° upper and lower revolving. (Recycling water from the former process won’t be used)

1.

 To check if any residual or deposits leaves on the utensils by visual inspection.

2.

To check if lime-scale deposits or a white haze appears on the surface of glassware or utensils by visual inspection. If ‘cloudy’ or ‘milky’ conditions appear, it means utensils are still unclean.

1.

 Amylum-Inspection – inspect by Iodine, if the color goes blue, it means starch still remains on the utensils.

2.

 Adipose-Inspection – inspect by Sudan IV liquid, if the color goes red, it means Adipose still remains.

3.

 Protein-Inspection – inspect by Ninhydrin liquid, if the color goes purple, it means protein still remains.