Dishwasher Temperature Log (Dish and Glass Washer)
A dishwasher that runs cold, or a sanitizer that has run out, sends dirty plates back to the pass. Check each dish and glass washer at opening and once during service, write the readings and what you did when something was off.
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Dishwasher Temperature Log (Dish and Glass Washer)
Month: ________ Business: ________ Machine limits (wash / rinse / sanitizer): ________
| Date / time | Machine | Wash °C | Rinse °C | Sanitizer ppm | Chemicals OK? | OK? | Action | Initials |
|---|---|---|---|---|---|---|---|---|
Preview — the PDF has more rows and repeats the header on every page.
How to use it
- Write the target values from the machine manual or your chemical supplier in the header: they differ from model to model.
- Read wash and final-rinse temperatures from the display after a full cycle, or check with a dishwasher thermometer or temperature strip.
- On low-temperature machines that sanitize chemically, test the concentration with the supplier's strips and write the ppm; check detergent and rinse aid levels.
- If a reading is out of range, rewash the load, stop using the machine until fixed or call service, and note the action.
Daily checks on every device
Add the dishwasher check to a GrazieChef Hub checklist for each shift: the team completes it from any phone or tablet, synced in real time.
Frequently asked questions
What temperature should a commercial dishwasher reach?
It depends on the machine: many high-temperature models wash at roughly 55-65°C and finish with a rinse of around 80-85°C. Check against the values in your manufacturer's manual.
How often should I check it?
At least at opening and once during every service, plus after any repair, descaling or change of chemical.
Why check the sanitizer concentration?
Too little does not sanitize, too much can leave residues on plates and glasses. The supplier's test strips give a reading in seconds.