Commercial & Institutional
Warewashing Solutions

Warewashing is the process of cleaning, sanitizing, and disinfecting the ware used in businesses and institutions that run dining services. “Ware” refers to all the tools and supplies required to run a food service establishment, such as dinnerware, glassware, flatware, cookware, equipment, and more. This process is absolutely crucial as these items are constantly in direct contact with humans and other food. If not properly cleaned, bacteria, pathogens, and foodborne illness can spread rapidly. 

This is also why choosing the right type of chemicals for warewashing is critical. Contact Americhem, and we will ensure you are in contact with a warewashing expert who will walk you and your team through the specific use procedures for your operation. 

Manual warewashing is the process of cleaning, sanitizing, and disinfecting the ware in food service operations by hand. This is necessary in some circumstances, such as for large and oversized cookware, as well as delicate dinnerware and specialty tools. In these situations, automatic and conveyor belt dish washers are too harsh for these items, putting them at risk for breaking or improper cleaning. Manual washing is also helpful to fully clean pots and pans with grease, protein film, and hard-to-remove food deposits on them. 

Manual warewashing chemicals are formulated with specific chemical concentrates, so dish washers are not at risk of chemical burns. Many of the top liquid dish washing machine detergents are created with highly concentrated alkaline and chlorine, which are extremely effective in sanitizing but not safe for human contact. Our available manual warewashing chemicals are both effective at cleaning and safe on hands, making them the best of both worlds. 

Mechanical warewashing is the typical dishwashing process of using a machine to clean and sanitize your dinnerware, glassware, flatware, cookware, etc. This procedure requires concentrated detergents and rinsing agents to clean effectively. 

Partnering with Pariser Industries allows us to offer our customers specially designed warewashing systems that automatically dispense your cleaning chemicals into each load. There are massive advantages to feeding systems like this, the main one being that they dispense the exact chemical product amount you need every single time. This saves you money as well as ensures your ware is sparkling clean and sanitized every single time.

There are many issues that can occur when trying to wash dishes in different industries and applications. The most common pain points facilities come across and how they impact your operations:

• Hard water – Hard water occurs when there is a high volume of minerals, mainly calcium and magnesium, in your water. This can be problematic because washing dishes with hard water can leave behind unwanted residue, reduce cleaning efficiency, and even damage wares and dishwashing equipment over time. 
• Lime scale – Lime scale is one of the common after-effects of using hard water when ware washing. Your dishes will accumulate an unsightly, chalky-white buildup if they are not cleaned with the appropriate chemicals.  
• Staining – Staining is any discoloration that appears on your wares, even after washing. This can occur immediately or over time due to certain foods and drinks, such as those containing tomato-based ingredients and coffee. Specialized cleaning products are required to remove these types of stains. 
• Baked-on food residues – Burnt or dried food left on wares too long can become tough to remove during standard wash cycles. These residues require heavy-duty detergents or pre-soaking agents to break them down effectively. Americhem sources the specialized products needed to tackle tough residues like these with ease.
• Spots and streaks – Spots and streaks are left behind on dishes and glassware when they have not been sufficiently rinsed. They can give the appearance of poor hygiene even when your wares are clean.
• Residual odors – Some food can leave a lingering smell on dishes and even surrounding wares if your dish washing system is not washing thoroughly enough. This not only impacts perception but can also contaminate future loads by passing on the bacteria.
• Cloudiness – Cloudiness or haziness can appear on utensils and glassware when you deal with different types of mineral buildup. This can be caused by hard water, mineral buildup in your dishwasher, or a chemical reaction between your water and detergent. 
• Improper Disinfection – Improper ware disinfection can lead to a snowball effect of problems in commercial and institutional kitchens, with the potential to cause a foodborne illness, an allergic reaction, and at worst, death. 
• Failing to disinfect wares thoroughly can result in serious health risks, including foodborne illness or allergic reactions. In institutional kitchens, this is one of the most critical safety concerns.
• Dullness – Glassware and utensils can lose their luster over time, usually from normal wear and tear, hard water, or washing with overly harsh chemicals. 

Americhem provides chemicals for all types of dishware materials. The top materials and recommended chemicals for each are:

Each commercial and institutional kitchen requires customized chemical solutions depending on their washing system, ware materials, pain points, and individual facility needs. This said, there are common cleaning types that most kitchens use. Some of these are:  

• Heavy-duty concentrated alkaline chlorinated detergent 
• Manual washing detergent 
• High-temperature rinse and drying agent
• Low-temperature rinse and drying agent
• Enzymatic liquid detergent
• Low-temperature chlorine-based rinsing agent  
• Non-chlorinated liquid detergent
• Bleach-based powdered de-stainer
• Degreaser
• Food Contact Sanitizer 

Americhem stocks products in all of these categories, plus eco-friendly & biodegradable detergents. Reach out to our team, and we can work with you to determine the best plan of action based on your needs.