What is pre rinse and why is it important in commercial kitchens?

What is a `pre rinse`, and why is it a critical step in the course of cleaning for a commercial kitchen? There is a lot of equipment, dishes, and utensils that a commercial kitchen in a restaurant, hotel, or catering business has to clean and maintain hygienically every day in overwhelming estimates. This demands the use of a pre rinse, which is a step in the cleaning process, and for some strange reason it is the most rest step in the cleaning of commercial utensils and dishes. If the commercial kitchen is to function with optimal efficiency, limiting the expenses, while managing the optimal health, it has to know the importance of pre rinse. This article is aimed at defining pre rinse and helping the commercial kitchen appreciate the value of it for their operational excellence.

What is Pre Rinse in Commercial Kitchens?

This is the procedure in which utensils, dishes, pots, and pans are sprayed or dipped in water, usually warm or hot, before the utensils are put in the commercial dishwasher or subjected to deep cleaning. In this stage, the   saucepan and dishes should not have any loose food, grease, or debris remaining on the surfaces. Unlike the pre rinse stage, the dishwashers final rinse uses detergent as well as a high rinse temperature, where as pre rinse involves a quick rinse and focuses on the removal of waste. Commercial kitchens tend to make use of pre rinse sprayers, or high-pressure nozzles attached to the sinks, as this pre rinsing sprayers can often reach tight spaces such as the corners of the pots and the crevices attached to the utensils and effectively removes debris. Although this is not a full cleaning, it prepares the utensils for the next, more thorough cleaning stage.

Increases Efficiency By Removing Leftover Food Debris

Removes Food Debris to Boost Dishwasher Efficiency
Perhaps, the greatest arguments which support, why pre rinse is important, is that commercial dishwashers work more effectively. It is not the business of dishwashers to contend with big piles of foamed grease, or to clean, and then, sanitize. If the dirty utensils, plates, and cups which still have remnants of food are placed directly with no pre rinsing under a dishwasher, the remnants of food which are present, hamper the efficiency of the dishwasher. More specifically, these results are clogging the business of filters, the spray arms, and the drains of the dishwashers. Consequently, the dishwashers takes more time to clean and the cycles of the dishwasher become longer. The dishwasher has to work steeper to remove the still attached refuse, and more regularly unclog parts of the dishwasher. Pre rinse gets rid of the maximum amount of loose debris first, therefore, the dishwasher adjusts its settings, relying more on the detergent and the heat to sanitize, and  less on fighting the leftover food scraps. This results in less unclogging requirements within the dishwasher, less dishwasher strain, more system performance, and increased peak efficiency.

Eliminates Equipment Damage and Lowers Repairs of Kitchen Grease Traps

Commercial kitchens face a persistent challenge with grease buildup, which can lead to equipment damage, fire hazards, and costly repairs. In almost all greasing situations, the buildup can be avoided with the use of the “Pre rinse" cycle. Not pre rinsing pots and pans loaded with grease can damage the dishwasher, as the grease can melt, coat the inner machine, slime the pipes, filters, and get cluttered all over. In the long run, the grease can solidify, which causes the dishwasher to be dysfunctional. Grease can also leak into the kitchen drain, which makes it even worse, as complex pipe work can block and leak and require a lot of money to “fix” any damage. Pre rinse avoids have a complete cleaning cycle with the grease, and in turn, it saves the dishwasher and drainage systems from unwanted grease deposits. Over time kitchens will be “fixing” less and therefore spending less maintenance money.**Health and Hygiene Compliance** 

According to relevant legal frameworks and the policies of food safety organizations, companies operating in the food industry undertake very crucial assignments in relation to public safety and sanitation. These policies involve the treatment of crockery and cutlery. These policies involve designated treatment techniques, elementary for the entire process, and in particular for the sanitization process, which cleans the items of bacteria and germs that can inflict foodborne illness. Having the ability to hose items to remove as much food and debris as possible is very important. Food that is stuck to the items entering the dishwasher can obstruct the detergent and hygienically purified heat, as well as the items themselves. With the debris covering the item, the germs under, will be alive and thus the item is not sanitized. Compliance of companies with health policies is extremely important and thus are always followed. Hygiene inspectors check the accuracy and compliance of the procedures for the different stages of dishwashing, including primary cleaning, secondary cleaning, and sanitization. Companies that are non-compliant tend to lose licenses and shut down. Companies that comply sanitize more efficiently and thus the compliance is proven.

Saves Water and Reduces Detergent Use  

Adding a pre rinse step does not seem like it would be helpful for saving water, but it does help saves water in the long run. There are cases where the dishwasher are are faced with heavy food debris that require additional rinse cycles, each cycle using a few gallons of water. Pre rinse rinses away the food debris at a lower cost than multiple dishwasher cycles. You also reduced detergent use at the same time; without pre rinses, additional detergent is required to breakdown foodstuffs and grease that has become stuck. Residue from the detergent on the items in the dishwasher is not the goal, even if rinsed again, and increased cost needs to be controlled. As a result of pre rinsing, there is a balance between sanitization detergent with minimal waste in water, thus reduced waste water and detergent costs.`Streamlines Work Processes and Lessens Employee Workload`

Peace of mind and time management is key in a commercial kitchen. It is especially important to keep work processes simple and easy to follow during Busier periods such as Mealtimes. Repriese greatly decreases anxiety and time spent on dish washing. Without repriese, Employees would have to scrub dried food off the plates. After that, to remove the dishwasher caked food, plates would have to be hand washed. It is a cycle that helps no one and is highly inefficient when Employees can be serving customers or writing down orders. Repriese sprayers greatly reduces the time and difficulty of food and debris removal. Items can be easily placed in a dishwasher instead of hand washing. The kitchen is easier to navigate and organized while Employees also feel happier. Commercial kitchens with high levels of traffic greatly profit from the systems eased and arranged.