Warewashing Machines: Temperature and Pressure Standards

Numbers that are easy to miss

High-temperature machines: final rinse at least 180 F (82 C) at the manifold, or 160 F (71 C) at the surface of the dish.
Low-temperature machines: chemical sanitizer at the correct concentration, per the manufacturer label.
Water pressure between 15 and 25 psi, enough to remove food but not enough to blow it around the room.
Scrape, pre-soak or pre-flush, then load items so water reaches every surface.
Air-dry; never towel-dry.