Warewashing
Commercial washing and sanitizing of dishes, utensils, glassware and cookware.
Rack rate
The number of dish racks a machine can process in a specified time.
Booster heater
Equipment that raises incoming water to the required final-rinse temperature where applicable.
Chemical sanitizing
A controlled process using approved sanitizer at required conditions.
High-temperature sanitizing
A process using hot final rinse water under approved operating conditions.
Pre-rinse spray valve
A hand-operated spray device used to remove food soil before machine washing.
Flight machine
A high-capacity dishwasher with a continuously moving belt or flight conveyor.
Deliming
Removing mineral scale from equipment surfaces.
Clean side
The portion of a dishroom where sanitized items are handled and stored.
Soiled side
The receiving and scraping portion of a dishroom.