Types of Warewashing Chemicals
Not sure which warewashing products are right for your kitchen? Whether you are washing dishes manually or with a dish machine, each method has its own kinds of detergents and sanitizers that are important to meet regulations. Our selection of Noble warewashing chemicals is a great, budget-friendly way to get sparkling dishes that will impress your customers and your health inspector!
Types of Warewashing
High Temperature Dish Machines
- Wash temperature ranges from 150 - 165 degrees Fahrenheit
- Rinse temperature ranges from 180 - 194 degrees Fahrenheit
- Requires a detergent and a rinse aid
- Sanitizing is done by the extremely hot rinse water temperature.
Low Temperature Dish Machines
- Wash temperature ranges from 120 - 160 degrees Fahrenheit
- Rinse temperature is a minimum of 120 degrees Fahrenheit
- Requires a detergent, rinse agent, and chemical sanitizer
Manual Dish Washing
- A 3 compartment stainless steel sink is required: one compartment each for washing, rinsing, and sanitizing
- Quaternary sanitizers are commonly used, as are iodine based sanitizers
Detergents, Rinse Aids, & Sanitizers
Detergents are available in many formulations to properly clean your dishes, including liquid, solid, metal safe, and phosphate free varieties.
Shop Hand Wash Detergent
Shop Machine Wash Detergent
Rinse aids encourage rapid sheeting of water from dishes to decrease drying times, and are available in formulas for high or low temperature dish washing machines.
Shop for rinse aidsSanitizer is used in manual or low temperature machine applications. High temperature machines do not require sanitizer because the extremely hot water effectively sanitizes dishes. Check out the chart below for recommended sanitizer concentration guidelines. Actual requirements may vary depending on local codes and water hardness.
- Quaternary (QAC) sanitizer levels in three compartment sinks can easily be tested with Quaternary test strips.
- Test chlorine sanitizer levels in low temperature dish machines with chlorine test strips.
Sanitizer Type (Manual) |
Minimum Required Temperature | Sanitizer Concentration |
|---|---|
Chlorine |
120 degrees Fahrenheit | 25 ppm |
Iodine |
75 degrees Fahrenheit | 12.5 - 25 ppm |
Temperature |
171 degrees Fahrenheit | N/A |
QAC (Quaternary Ammonium Chloride) |
75 degrees Fahrenheit | 200 - 400 ppm |
Specialized Chemicals
Bar glass detergents are designed to remove tough soils, like lipstick, from bar glasses without affecting beer head.
Shop for bar glass detergentsTableware presoak helps to loosen and remove food film from silverware, stainless steel, flatware, and glass. Some varieties can also be used to de-tarnish silver.
Shop for tableware presoakRelated Resources
How to Choose the Right Food Service Chemicals for Your Commercial Kitchen
Food service chemicals are essential to keeping your commercial kitchen clean and safe for your employees and customers. Choose food service chemicals that are designed to work with specific types of equipment and meet the needs of your commercial kitchen.
Types of Compartment Sinks
When planning your commercial kitchen layout , it’s important to factor in what type of kitchen sink you will need for your space. From the number of compartments to the material of the unit and more, we've laid out all the factors that you need to consider when searching for a sink of your own. Shop All Compartment Sinks
Types of Commercial Dishwashers
Keeping your dishes and glasses clean is essential to the life of your business. Cleaning your soiled wares is a major success or failure point for health inspectors, and it can make or break your establishment's reputation. If you want to make sure your business continues to grow and abide by federal, state, and local laws, choosing the correct commercial dishwasher is critical.
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