Quote:
Originally Posted by greglepore
In my restaurant the Hobart was more or less a sanitizer, the "washing" was done by a powerful rinse sprayer, and not one of the "commercial kitchen" look residential ones. It used almost no detergent unless the salesman set the metering, and was more or less a 240 degree rinse.
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Thank you. I'll try less/no detergent. I fill one sink with hot soapy water, bus scraped dishes into that, when the sink is full I pass the dishes under the spray (just a residential one) plus a wipe with a brush if needed, and place dishes in the dishwasher rack.
Did you have a little undercounter Hobart like mine, or one of the big ones where you pull the hood down?