Chemical Measures

Quaternary ammonia and chlorine are the two sanitizers used most often in low temperature dish washing. Each chemical must be at a specific concentration in order to sanitize dishes effectively. Chemical measures include test strips for the specific chemical. To use the strip, place one end of it in the dish machine during the rinse cycle. Make sure it is in a position to be easily hit with rinse water. Take the strip out and compare its color to the chart on the front of your measure. The chart tells whether the concentration is correct and you are good to go, or if something is wrong.

The most likely causes of an improper reading are the concentration is too high or too low. The water temperature and characteristics of your water may also give bad readings. If the sanitizer is not mixing properly, you will want to contact your local chemical representative and have them make the necessary adjustments.