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How to get (even) cleaner dishes in 5 steps
arrow_backTo the overview21 November 2025 | BWT Danmark
How to get (even) cleaner dishes in 5 steps
It’s not quite the same, is it?
A good red wine served in a glass with limescale spots does not give your guest the same experience as it would in a spotless one. And a knife with burnt-on residue won’t exactly earn you any extra chef’s hats during an evaluation.
Your professional kitchen means everything!
In this article, you’ll get five steps to achieving the best dishwashing results in your restaurant or commercial kitchen.
When you run a professional kitchen, dishwashing matters. It’s not enough to have a good dishwasher, add detergent and rinse aid, and press start. There are many more factors that affect the final result.
FIVE STEPS … to spotless dishwashing:
Set the correct water temperature
Check the rinse arms and pumps
Load the machine properly
Dose detergent and rinse aid correctly
Check (and choose) your water quality … for your professional dishwasher
Water for dishwashing can be divided into three categories:
Softened water
Partially demineralised water
Fully demineralised water
Avoid the classic dishwashing errors – know the signs that something is wrong.
Even the best machines and chemicals can’t perform miracles if the entire chain doesn’t work together — from water quality to settings and chemistry.
If just one element is off, you may experience:
■ Soap bubbles inside glasses and on dishes
■ Foggy or wet surfaces after washing
■ Streaks and lines on glasses
■ Foam in the dishwasher
■ Limescale spots on glasses and cutlery
■ Rust on cutlery
■ Corrosion inside the dishwasher
■ Reduced lifespan of the dishwasher
STOP BY our stand and let’s talk about your dishwashing 🍽️
