What method is used to achieve sanitization in a dish machine?

The method used to achieve sanitization in a dish machine is through a high-temperature final rinse. This process involves using hot water at a specific temperature, usually at least 180 degrees Fahrenheit (82 degrees Celsius), during the final rinse cycle. This high temperature is essential because it effectively kills bacteria and other pathogens that may be present on the dishes and utensils, ensuring that they are safe for use.

The high-temperature rinse not only sanitizes but also helps to dry the dishes quickly, reducing the likelihood of water spots or film. This method is widely accepted and preferred in many food service establishments because it is efficient and relies on the physical properties of heat to eliminate harmful microorganisms.

Other methods, such as soap and rinse, do not provide the same level of sanitization, as regular soap washes do not necessarily kill pathogens. Cold water rinsing is insufficient for sanitization as it does not reach temperatures capable of killing bacteria. Steam treatment may also sanitize, but it is less commonly used in standard dish machines compared to the proven effectiveness of high-temperature rinses, which are specifically designed for that purpose in commercial dishwashing.