A commercial dishwasher in a hotel, restaurant, canteen or hospital kitchen depends on two chemicals: a detergent in the wash tank and a rinse aid in the final rinse. Each does a different job, and most dishwashing complaints, from greasy cutlery to spotted glasses, come from one of them being wrong, under-dosed or not dosed at all.
The detergent removes food soil. The rinse aid helps water sheet off the ware so it dries quickly without spots or streaks. Water hardness, temperature and the dosing equipment determine how well both work.
This guide explains how the pair works, using Blaze Auto and Blaze Rinse as the example, and covers troubleshooting, manual dishwashing and destaining. It is written for chefs, stewarding managers and kitchen supervisors.
What the detergent does
A machine dishwashing detergent must be low-foaming, because the wash pump recirculates solution at high pressure and foam reduces spray force. Blaze Auto is a low-foaming detergent engineered for automatic dishwashers. Its label dilution is 3 to 5 ml in 1 litre of water. It is not recommended on soft metals such as aluminium, so keep aluminium trays and pans for manual washing.
What the rinse aid does
After the wash, the final rinse removes detergent and loosened soil. Without a rinse aid, water forms droplets that dry into spots, particularly in hard water. A rinse aid lowers surface tension so the water sheets off and the ware dries faster. Blaze Rinse is designed to be used with Blaze Auto; it also helps neutralise mineral deposits and remove residue. Its label dilution is 0.2 to 0.5 ml in 1 litre of water at a temperature of 80 to 90 °C.
Water hardness and temperature
Hard water uses up detergent and leaves scale on ware and inside the machine. Check your water hardness and adjust dosing within the label range.
Scale on heating elements and spray arms reduces wash performance; descale the machine on a schedule your technical adviser recommends.
Keep wash and rinse temperatures at the machine manufacturer’s settings. A rinse that is too cool leaves ware wet and spotted.
Pre-scrape plates so the wash tank is not overloaded with food soil, and change the tank water as the machine manual specifies.
Dosing pumps and set-up
Hand-pouring detergent into a dishwasher is inconsistent: some cycles are under-dosed and some waste product. Peristaltic dosing pumps feed detergent into the wash tank and rinse aid into the rinse line automatically. Once set, they deliver the same concentration every cycle.
Confirm the machine type, tank volume and rinse volume per cycle.
Set the detergent pump to deliver within the label range for your water.
Set the rinse aid pump to deliver within its label range.
Run test racks and check results on glasses and cutlery.
Mark the drum change point and check pump tubes and injection points weekly.
Troubleshooting spotting, streaking and residue
Water spots on glasses: rinse aid empty or under-dosed, rinse too cool, or very hard water.
Streaks or a sticky film: rinse aid over-dosed; reduce within the label range.
Greasy ware: detergent under-dosed, tank water dirty, or wash temperature low.
Food residue left on: blocked spray arms, overloaded racks or poor pre-scraping.
White scale on ware and machine: hard water; review dosing and descale the machine.
Foam in the machine: hand dishwashing liquid has been added to the tank; drain and refill.
Manual dishwashing and destaining crockery
Pots, pans, aluminium ware and items too large for the machine are washed by hand with a manual dishwashing liquid such as Blaze Dish, followed by a clean water rinse. Tea and coffee stains, hard-water marks and burnt residues on cups and crockery build up over time and are not always removed in a normal wash. A chlorine-based destainer such as Blaze Dip is used by pre-soaking or through a dosing pump; its label dilution is 4% to 10% (40 ml to 100 ml in 1 litre of water) depending on soil. Rinse thoroughly after destaining and never mix chlorine products with acids.
Blaze DishManual Dish WashGentle and powerful dishwashing detergent, specifically formulated to cut through tough food and greasy soils. With its balanced pH, the product is safe for use on various types of dishware, cutlery, and cookware, while its advanced detergent system provides quick and effective cleaning performance. Blaze Dish is an ideal choice for sparkling clean results.
Blaze DipLiquid DestainerPowerful chlorine-based destainer, formulated to eliminate stains caused by water hardness, burnt food residues, and other persistent marks on cups, crockery, and kitchenware. Whether used manually by pre-soaking or with a dosing pump, this versatile product effectively dissolves tough stains, restoring the pristine appearance of even the most stubbornly soiled items.
Talk to our technical team
Tell us about your site, soils, equipment and volumes. We will recommend products and dilutions, and send pricing for bulk supply.
Frequently asked questions
Can I use dishwashing liquid in a commercial dishwasher?
No. Manual dishwashing liquids foam heavily, which reduces spray pressure and can overflow the machine. Use a low-foaming machine detergent such as Blaze Auto.
Do I need a rinse aid if my glasses look clean?
A rinse aid helps ware dry faster and without spots, especially in hard water. Without it, drying takes longer and spotting is more likely.
Why are my glasses streaky?
Streaks often mean too much rinse aid. Reduce the dose within the label range and check again.
Can Blaze Auto be used on aluminium?
It is not recommended on soft metals such as aluminium. Wash aluminium items by hand.
How often should crockery be destained?
It depends on water hardness and use. Many kitchens destain cups and crockery on a regular schedule when stains appear; our team can help set a routine.