Commercial Dishwasher Maintenance Checklist

Use this Commercial Dishwasher Maintenance Checklist to ensure optimal performance of dishwashers by cleaning the interiors, tanks, drain screens, etc.

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Commercial Dishwasher Maintenance Checklist



Machine Setup And Data Plate

1. The data plate is present, legible and matches the machine in use


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2. The machine is operated in accordance with the data plate settings


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3. Temperature measuring devices are fitted for each wash and rinse tank


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4. A temperature measuring device reads the final rinse at the manifold


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5. An irreversible registering temperature indicator is available and accessible


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Sanitizing Rinse Temperature

1. The final rinse at the manifold reaches at least 180°F (82°C)


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2. Stationary rack single temperature machines reach at least 165°F (74°C)


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3. The final rinse at the manifold does not exceed 194°F (90°C)


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4. Utensil surface temperature reaches at least 160°F (71°C) on a test run


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5. Surface temperature is verified with a thermolabel or maximum registering thermometer


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6. The booster heater brings the rinse to temperature within the expected time


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Wash Temperature And Rinse Pressure

1. Wash tank temperature meets the minimum stated for this machine type


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2. Stationary rack dual temperature and multitank conveyor machines wash at 150°F (66°C) or above


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3. Single tank conveyor dual temperature machines wash at 160°F (71°C) or above


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4. Chemical sanitizing machines wash at 120°F (49°C) or above


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5. Final rinse flow pressure is within the data plate range, between 5 and 30 psi


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Chemical Sanitizing And Dispensing

1. Chlorine sanitizer concentration measures between 50 and 100 ppm


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2. Quaternary ammonium concentration measures at least 200 ppm per the product label


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3. Iodine sanitizer concentration measures between 12.5 and 25 ppm


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4. A test kit matched to the sanitizer in use is available and in date


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5. Detergent and sanitizer are dispensed automatically on every cycle


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6. The alarm signals when detergent or sanitizer is not delivered


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7. Chemical containers have stock remaining and pickup tubes are fully submerged


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8. Dosing pump tubes and suction lances show no cracking, hardening or leakage


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9. Dispenser settings match the chemical supplier's specification


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Wash And Rinse Arms

1. Wash and rinse arms are removed and inspected at the scheduled interval


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2. Nozzles are clear of limescale, food solids, foil and cocktail sticks


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3. Arm gaskets are intact with no stringy food wrapped around them


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4. Arms rotate freely when refitted


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5. End caps and plugs are present and correctly seated


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6. Arms are locked into position before the machine is run


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Tanks, Screens And Drainage

1. Scrap screens and strainer baskets are removed, cleaned and refitted


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2. Pump intake strainers are clean and correctly seated


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3. Tank and drain screens are free from debris


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4. The overflow tube is removed, cleaned and refitted


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5. Tank water is changed at the scheduled frequency


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6. The drain closes fully with no soil obstructing the seat


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7. The drain line has an air gap or approved backflow prevention


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Interior, Door And Racks

1. Interior walls, corners and door guides are free from food residue


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2. Curtains are scrubbed, rinsed and dried at the end of each day


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3. Curtains show no tears, wear or missing hooks


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4. Door gaskets seal fully with no splits or hardening


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5. Doors and curtains are left open overnight to air dry


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6. Racks are undamaged with no broken or missing tines


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Deliming And Water Quality

1. Deliming is carried out at the interval set by local water hardness


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2. The heating element is free from scale buildup


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3. Interior surfaces are free from limescale and mineral deposits


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4. Water softener salt level and regeneration are checked where fitted


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5. Only stainless-safe products are used, with no bleach, chlorine detergents or steel wool


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Mechanical Condition And Records

1. The wash pump runs without unusual noise, vibration or seal leakage


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2. The conveyor drive advances racks smoothly on conveyor machines


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3. No leaks are present at hoses, seals or connections during a full cycle


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4. Electrical connections show no scorching, corrosion or exposed conductors


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5. Temperature and sanitizer readings are logged at the required frequency


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6. Faults and service visits since the last check are recorded


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7. Staff on shift can demonstrate how to check temperature and sanitizer concentration


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Daily Start-up Verification

1. All screens, overflows and pump strainers are refitted before filling


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2. Curtains are installed and correctly positioned


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3. Wash and rinse arms are locked in place


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4. The machine fills and heats to operating temperature before first use


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5. An empty cycle is run at high temperature before service begins


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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