| 摘要 |
A commercial warewasher is disclosed, in which racks of soiled ware, such as dishes, are consecutively washed through a machine cycle which includes recirculating wash water over the ware followed by a fresh water spray rinse. A portion of the wash water is drained and a second portion is intentionally retained in the machine during the rinse period after each rack of dishes is washed. The retained portion is thereby combined with the fresh rinse water to provide a volume of water sufficient for pumped wash recirculation for the next rack without cavitation, while enabling usage of a minimum quantity of rinse water required to provide effective rinsing. Reduced water consumption, reduced energy to heat the water and reduced chemical usage (detergents, sanitizers and rinse agents) are all possible in amounts and degrees depending upon the type and design of warewasher with which the method and apparatus is employed.
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