Wash dishware at 150 to 160 degrees and rinse it at 180 degrees Fahrenheit. Sanitizes through intense water heat. Require a condensate hood. Faster drying. Great for visibly soiled dishes and fat / grease. Low temp machines. Wash and rinse at temperatures between 120 and 140 degrees Fahrenheit. Require chemical sanitizing agents. Nov. 24: The chlorine solution for manual/mechanical warewashing is not at the proper concentration level. Garbage and refuse containers not covered as required. Drain plug is missing. INSTRUCTION MANUAL Bread maker MBF-010 Read all instructions before using and save it for future reference 1.Steel Housing 2.LCD Touch Control Panel 3.Steel Lid 4.Handle 5.Viewing Window 6.Fruit/Nut Dispenser 7.Air Vent 8.Baking chamber 9.Bread Pan with handle 10.Kneading blade 11.Hook 12.Measuring Spoon 13.Measuring Cup IMPORTANT SAFEGUARDS For sanitizing tableware in low-temperature warewashing machines, inject Keystone Sanitizer into the final rinse water at 100-200 ppm available chlorine, 2 oz / 13 gallons. Do not exceed 200 ppm. Air dry. For mechanical operations, prepared use solutions may not be re-used for sanitizing but may be re-used for other purposes such as cleaning. prior to mechanical warewashing machines, or vegetable/prep sinks) Units that are not equipped with a proper retainer spring (so an air gap above the flood level rim can be maintained when allowed to hang freely) must be provided with an appropriate backflow assembly or device. The type installed is dependent on the shut off valve location: a. Butler Manual Utensil Presoak (1.5 Gallon) 21227: Butler Chemical Butler Manual Pot & Pan Detergent (1.5 Gallon) 21226: Butler Chemical Butler Mechanical Warewash Detergent (1.5 Gallon) 212230: Butler Chemical Butler Mechanical Warewash Rinse (1.5 Gallon) 212250: Butler Chemical Butler Mechanical Metal Safe Detergent (1.5 Gallon) 212240: Butler The casual-dining revolution is putting unprecedented demands onto staff and warewashing equipment. But there are solutions out there, finds John Porter. The UK's casual-dining boom has changed the way consumers eat out. For the 1970s generation, a prawn cocktail, steak and chips and black forest gâteau at the Berni Inn was an occasional treat WAREWASHING: MECHANICAL & MANUAL Minimum Wash Temperature Minimum Sanitizing Temperature MECHANICAL Hot Water Sanitize Stationary rack, single temp 165°F 165°F Stationary rack, dual temp 150°F 180°F Stationary or Moving rack - pot, pan, utensil washer 140°F 180°F Conveyor, dual temp 160°F 180°F Conveyor, multi temp 150°F 160°F Read "10.1016/j.foodcont.2010.05.003" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.