1. MACHINE WAREWASHING
Sutter Professional
Training Center
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2. WAREWASHING
means:
machines
dosing equipments
water
chemicals
The technician
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3. THE TECHNICIAN
Must know all about machine warewashing
Install the dosing equipments
Decide the appropriate chemicals and set the
dosing equipments
Check the washing results
Provide assistance
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4. THE TECHNICIAN
1) Evaluate the water hardness (with specific kit-
device “Aquamerk Kit”).
2) Choose the specific products for that hardness
and set the pumps according to that
3) Check the washing results
4) Fill the Sutter “Warewashing report” (first
installation) with all the requested data
5) Fix the “Golden rules” sticker near the machine.
6) In the next visits for assistance, fill the Sutter
“Warewashing report” (maintenance) to keep a
track of that site history
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5. Aquamerk kit:
to control the water hardness:
it’s an hardness control kit using different reagents to
get the water hardness in French degrees
to check the alcalinity:
It’s a kit to get the detergent gr/liter in the machine
wash basin
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6. Warewashing report
WAREWASHING SYSTEM SETTINGS
DISHWASHING MACHINE PUMPS AND PRODUCTS
Model ……………………………………………… Detergent pump model ……………………………………….
Whashing sprays status Detergent product………………………………………………
Very good Good Bad g/l setted ………………………………………………………..
Rinse sprays status
Very good Good Bad Rinse pump model …………………………………………….
Washing temp C°………………………………. Rinse aid product……………………………………………….
Rinse temp C° ..…………………………………. g/l setted ………………………………………………………..
Water hardness F° ……………. Water softener YES NO
WASHING RESULTS
DISHES GLASSES CUTLERY
Very good Good Bad Very good Good Bad Very good Good Bad
NOTES
…………………………………………………….…………………..……………………………………………………..
…………………………………………………….…………………………………………………………………………
……………………………………………………..……………….………………………………………………………..
……………………………………………………..……………...………………………………………………………..
……………………………………………………..……………..………………………………………………………..
……………………………………………………..……….....………………………………………………….………..
……………………………………………………….…………..…………………………………………………..……..
Technician signature ….…………………….. Customer signature ………….…………………………..
6 SUTTER PROFESSIONAL s.r.l. - 15060 Borghetto Borbera (Al) ITALY - Phone +39 0143.631.1 -
professional@sutter.it - www.sutter.it
Fax +39 0143.697244

7. Golden rules
1. Remove rough dirt from the dishes before placing
them into the warewashing machine.
2. Do not allow dirt to dry on the dishes.
3. Correct washing order: glasses before then cutlery
and dishes last.
4. Properly insert the dishes into the rack.
5. Prevent superimposition of cutlery by mixing them.
6. In case of difficult dirt avoid short washing cycles.
WAREWASHING SYSTEM

8. THE MACHINES
classification:
Single basin with fixed rack
Multi basin with dragged rack
Multi basin with conveyor belt
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9. THE MACHINES:
the single basin with fixed rack
Washing capacity from 400 up to 1200
dishes per hour
Basin capacity from 30 up to 90 liters
Only one rack for the dishes
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10. THE MACHINES:
the single basin with fixed rack
Fixed or rotating washing spray jets over
and below the dish rack
Fixed or rotating rinsing spray jets over
and below the dish rack
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11. THE MACHINES:
the multi basin with dragged rack
Washing capacity over 2000 dishes per
hour
Washing cycle and rinsing cycle at the
same time into two different machine
sections
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12. THE MACHINES:
the multi basin with dragged rack
The racks are continuously dragged from
a conveyor belt
The washing time is 40/50 seconds while
the rinsing time is 15/20 seconds
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13. THE MACHINES:
the multi basin with conveyor belt
Continuous washing with a capacity over
10000 dishes per hour
The dishes move through different basins
(from 2 up to 6 basins)
Usually they have 4 basins (pre-wash,
main-wash, pre-rinse and rinse)
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14. THE WATER:
the hardness
Water contains mineral salts (water hardness),
mainly calcium (Ca) and magnesium (Mg). These
salts make the detergent action difficult and also
leave residuals on dishes.
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15. THE WATER:
the hardness level
Soft 0 – 15°F
Medium Hard 15 – 40°F
Ca Mg Ca Mg Hard 40 - 60°F
Mg
Ca
Mg Mg
Ca Very Hard >60°F
Ca Ca Mg
Ca Mg Ca Mg
F = French degrees
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16. THE WATER:
approaching the water hardness
The ideal water hardness level is below 15°F. In
case hard water, it is possible to install a water
softener, or chose the appropriate mix of chemicals.
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17. CHEMICALS:
the detergents range:
The detergent detach the dirt from dishes.
Sutter Professional provides with:
SUPER
SUPER PLUS
ULTRA
AGUAS DURAS
UNIVERSAL
DETERGENTE CLORO
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18. CHEMICALS:
the rinse aid range:
The rinse aid allow a fast and perfect drying
of dishes whithout any smear.
Sutter Professional provides with:
BRILLANTANTE NEUTRO
BRILLANTANTE ACIDO
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19. CHEMICALS:
soft water system:
Detergent: SUPER
Rinse Aid: BRILLANTANTE NEUTRO
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20. CHEMICALS:
SUPER:
Specific for use in case of soft
water (<15°F).
Highly concentrated formula with
high suspending and degreasing
power.
Suitable for all kind of professional
dishwashers.
Safe for all kind of dishes.
Dilution: from 0,1% to 0,6%
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21. CHEMICALS:
BRILLANTANTE NEUTRO:
No spots, no smears in a short
drying time.
Suitable for all kind of
dishwashing machines in case of
soft-medium hardness (0 - 40°F).
Dilution: from 0,01% to 0,08%
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22. CHEMICALS:
medium hard water system:
Detergent: SUPER PLUS
Rinse Aid: BRILLANTANTE ACIDO
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23. CHEMICALS:
SUPER PLUS:
Specific for use in case of medium-
hard water (15-40°F).
Highly concentrated formula with
high suspending and degreasing
power.
Suitable for all kind of professional
dishwashers.
Safe for all kind of dishes.
Dilution: from 0,1% to 0,6%
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24. CHEMICALS:
hard water system:
Detergent: ULTRA
Rinse Aid: BRILLANTANTE ACIDO
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25. CHEMICALS:
ULTRA:
Specific for use in case of hard
water (40-60°F).
Highly concentrated formula with
high suspending and degreasing
power.
Suitable for all kind of professional
dishwashers.
Safe for all kind of dishes and
glasses.
Dilution: from 0,1% to 0,6%
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26. CHEMICALS:
BRILLANTANTE ACIDO:
No spots, no smears in a short drying
time.
It leaves dishes and glasses shining,
also in case of very hard water
(>40°F).
It cuts the drying time.
It completely eliminates spots and
smears on dishes.
It preserves the original beauty of
any kind of dish.
Dilution: from 0,01% to 0,08%
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27. CHEMICALS:
very hard water system:
Detergent: AGUAS DURAS
Rinse Aid: BRILLANTANTE ACIDO
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28. CHEMICALS:
AGUAS DURAS:
Specific for use in case of hard
water (>60°F).
Highly concentrated formula with
high suspending and degreasing
power.
Suitable for all kind of professional
dishwashers.
Safe for all kind of dishes and
glasses.
Dilution: from 0,2% to 0,4%
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29. THE DOSING EQUIPMENT:
They automatically e precisely inject the
right quantity of detergent and rinse-aid into
the warewashing machine.
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30. THE DOSING EQUIPMENT:
installing the detergent/rinse-aid dosimeters
Dosimeters must be installed on the wall
connecting tubes and electricity according
to pumps and machine instructions.
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31. THE DOSING EQUIPMENT:
setting the detergent dosimeter: an example
Data:
Basin capacity: 50 liters
Time to load the 50 liters of water: 3 minutes
Quantity of detergent per each pump
impulse/rotation: 1 gram
Required dilution of product: 0,1% (=1 gram per
liter)
Dosimeter setting:
50 impulses/rotations in 3 minutes
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32. THE DOSING EQUIPMENT:
setting the rinse-aid dosimeter: an example
Data:
Rinsing water: 4 liters
Time for rinsing: 20 seconds
Quantity of rinse-aid each pump impulse/rotation:
0,2 gram
Required dilution of product: 0,02% (=0,2 gram
per liter)
Dosimeter setting:
4 impulses/rotations in 20 seconds
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33. AUTOMATIC
WAREWASHING TIPS:
Do not leave dirt dishes for many hours: the dirt
dries and the cleaning will be much more difficult.
Rinse the dishes with water before placing into
the warewashing machine.
Properly insert the dishes into the rack
Prevent superimposition of cutlery by mixing
them.
In case of difficult dirt avoid short washing cycles
Wash glasses before then cutlery and dishes last.
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34. AUTOMATIC
WAREWASHING
TROUBLESHOOTING:
Problem: Possible cause:
To low temperature for the
White smears on dishes rinsing solution
To hard water
Not enough rinse-aid
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35. AUTOMATIC
WAREWASHING
TROUBLESHOOTING:
Problem: Possible cause:
Late washing cycle
Food residuals Not enough detergent
To low washing
temperature
Wrong dish placing into the
rack
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36. AUTOMATIC
WAREWASHING
TROUBLESHOOTING:
Problem: Possible cause:
Thea or coffe spots Wrong detergent (use
DETERGENTE CLORO)
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37. AUTOMATIC
WAREWASHING
TROUBLESHOOTING:
Problem: Possible cause:
To much iron into the water
Iron spots (wash periodically dishes
with DISINCROSTANTE)
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38. AUTOMATIC
WAREWASHING
TROUBLESHOOTING:
Problem: Possible cause:
To low temperature for the
White smears on glasses rinsing solution
To hard water
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39. AUTOMATIC
WAREWASHING
TROUBLESHOOTING:
Problem: Possible cause:
Blue smears on glasses To much rinse-aid
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40. AUTOMATIC
WAREWASHING
TROUBLESHOOTING:
Problem: Possible cause:
Dirt filters of basin
Clogged drain
To much foam in the To high level of washing
basin solution
Use of foaming detergent
for the soaking of dishes
Cold washing solution
To greasy dishes
To much rinse-aid
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