In Singapore’s bustling food and hospitality industry, kitchens are expected to deliver speed, consistency, and hygiene—day in, day out. That’s why so many restaurants, cafés, healthcare facilities, and office kitchens trust Rhima underbench dishwashers. These machines are compact yet powerful, offering high-performance cleaning without occupying valuable floor space.
But owning the right machine is just the beginning. Knowing how to use and maintain it properly can make all the difference when it comes to performance, hygiene, and longevity. Here’s a practical guide to help you get the best results from your Rhima underbench dishwasher.
Getting Started: Load It Right
Before starting a cycle, always scrape off food scraps—but skip the pre-rinse. Rhima’s systems are designed to handle heavy soiling, so you can save time and water.
Arrange items like plates, cutlery, and glassware in their designated racks. Avoid stacking or overcrowding, as this can prevent proper water flow. If you’re unsure how to position your load or choose the right rack, refer to Rhima’s model-specific guide for support.
Choose the Right Cycle for the Job
Not every wash requires the same settings. Rhima machines offer a range of cycle options, each tailored to different load types:
- Quick cycles work well for cafés or small eateries where turnover is high.
- Sanitising programs, like those found in the Med Sparkle Washer, reach up to 87°C—ideal for hospitals or aged care facilities where hygiene is non-negotiable.
Always double-check that the detergent and rinse aid are filled. Many units include automatic dosing and low-level alerts, which are especially helpful for operations with shift-based teams.
Keep It Clean: Routine Maintenance Tips
Even the most durable equipment needs regular care. Staying on top of maintenance helps prevent downtime and ensures consistent results. Here’s a basic upkeep schedule:
- Daily: Empty and clean the filters; wipe down door seals to prevent mould or buildup.
- Weekly: Inspect the spray arms for any blockages.
- Monthly: Run a cleaning or descaling cycle—particularly important if your kitchen uses hard water.
These small steps go a long way in preserving the efficiency and cleanliness of your machine.
Save Energy, Reduce Waste
With growing emphasis on sustainability in Singapore, choosing an energy-efficient underbench dishwasher is more important than ever. Rhima’s models are designed to help kitchens meet environmental targets without compromising on performance.
Features like rinse water recycling, insulated doors, and double-skin panels help reduce water and energy usage significantly. Machines such as the RBW50U Bottle Washer and High Sparkle 40 are excellent choices for venues looking to cut down on waste while staying compliant with hygiene standards.
Train Your Team for Consistency
In fast-paced commercial kitchens, consistency across shifts is key. Make sure your team knows how to:
- Load and unload dishes properly
- Select the appropriate wash cycle
- Perform quick maintenance checks
Posting visual guides or checklists near dishwashing stations can reinforce best practices and reduce errors during service.
Why Rhima Is Trusted by Singapore’s Commercial Kitchens
From the coffee shops of Tiong Bahru to the busy restaurants lining Marina Bay, Rhima has become a preferred partner for commercial dishwashing solutions in Singapore. Whether you’re running a small operation or managing a large kitchen with strict sanitisation needs, there’s a Rhima underbench dishwasher built to match your workflow.
Looking to upgrade your dishwashing system? Explore our full underbench range and find a solution that works for your space and team.