Pot and Pan Wash

INSTRUCTIONS

1. Prep the Sinks

Rinse out any debris from the 3 part sinks, starting with a clean sink is key to the Workshift. Inspect the drains and ensure they are in good working order remove any blocking debris.

2. Fill Sinks

Fill the sinks using the Advantage 2-button dispenser. Starting with left side fill with the blue suds wash and hot water, fill the basin ½ way, water should be 110º F. Fill the 2^nd sink with clean water and once again water temperature should be 110ºF, change this water out if it becomes murky and grey. Finally fill the last sink with Advantage

3. Scrub and Spray

Remove excess food scrap and debris into a composting bin. Proceed to spray built up food with the pressure washer.

4. Soak, Sanitize, and Load Dishwasher

Place pots and pans into center sink to soak . After soaked, move to the sanitizer sink. Hold pots and pans in sanitizer sink for 30 seconds and then take out and place into dish rack.

5. Run Dishwasher

Load dish rack into dishwasher when full and bring down housing lever, press start button. Dishwasher will run for 30 seconds, remove the rack and let air dry.

REMEMBER:

Cast iron pots: Do not clean with soap or sanitizer. scrub clean with oil and rinse with water. Hang dry.

Steramine tablets: Use when there is no liquid sanitizer. 1 tablet for 1.5 gallons of water. Make sure they completely dissolve before sanitizing any pots.

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