United States Go ‹ Back to All News Response to COVID-19 #ChampionProtected #hightemp There is no doubt in our minds that we will all be stronger than ever once we get to the end of this pandemic. We at Champion are committed to the support of our restaurants and providing a safe experience. That is why Champion is launching the #ChampionProtected project. We wanted to give restaurants, bars, and food service operations a way to show they are doing more than the current guidelines for cleaning and sanitizing. If you see this displayed, those places are using a Champion high temp machine and have committed to an improved cleaning process of sanitization. COVID-19 We are pleased to report that if dishes and other items are washed in a properly functioning Champion high temperature machine, the virus cannot survive. How do we achieve sanitization? All Champion products meet or exceed NSF food safety standards. By these standards, our dishwashers achieve what is known as a 5-log pathogen kill by achieving a temperature of at least 160 degrees on the ware while washing and rinsing. A 5-log kill means that we are able to effectively kill 99.999% of bacteria, viruses, and other pathogens in a dishwasher cycle. How does a dish get clean? First, let's start by saying washing dishes in a commercial environment is a little different from washing dishes at home. But not too different. There are 5 main contributing factors to how we achieve a clean dish. Time - When we discuss time, what we are referring to is the exposure time of the wares in the washing process. Temperature - This is where it really started to get fun. The temperature used to wash and rinse wares directly impacts the amount you will need of the other elements. Mechanical Action - Think about scrubbing a dish with a sponge. We do this in dishwashers with pressurized water. Chemicals - Here's where there is a fork in the road. High-temperature commercial dishwashers only need to use a detergent for their washing process as they are achieving the temperatures for sanitizing by using very hot water. Low-temperature commercial dishwashers still need detergent for the wash but also introduce a chemical sanitizing agent to the dishes. Process - We tie in all of the best practices for handling kitchen wares into this element. Things like pre-scrapping wares before sending though the dishwasher and proper hand washing before handling clean dishes. In Conclusion If you have read down this far in the page we're impressed. Call us some time and we can totally geek out on some dishwasher science anytime. On a more serious note take care and stay well. Just like many others, our friends, business partners, and families have all been affected in some way by the outbreak of COVID-19. We take our responsibility of ensuring food safety through the use of our products very seriously. If you have any questions on how you can do your part in preventing the spread, just ask. We are always happy get you the answers or point you in the right direction. Be well. Share: #ChampionProtected Launch Customer Notice Join 500+ companies who get product & news updates from THE dishwashing experts. SIGN UP Facebook Twitter YouTube LinkedIn Google+ PRODUCTS Undercounters Glasswashers Door Type Rack Conveyor Flight Machines POT/PAN & RACK WASHERS Circular Conveyors Tray Dryers Waste Handling SUPPORT Warranty Registration Product Manuals Cleaning and Operation Guides Service Videos Spec Sheet Library RESOURCES Dishroom Survey Calculator Finance Application CAD Library Order Tracking Our Catalog Resource Center Login GET IN TOUCH Find a Sales Rep Find a Service Rep International Service & Parts Contact Us Employment Opportunity Privacy Policy · Sitemap · Terms & Conditions · Copyright © 2020 Champion Industries. All rights reserved.