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Tableau des programmes
Programme
de lavage
Type de
vaisselle Par
ex.Porcelaine,
casseroles,
couverts,
verres,etc.
Quantité
de résidus
alimentaires
Description du cycle
Etat des
résidus
alimentaires
Type de
résidus
alimentaires,
par ex.de
Lavage rapide à froid pour
éviter que des résidus
d'aliments ne sèchent sur
la vaisselle.
Café,
gâteaux, lait,
charcuterie,
boissons
froides,
salades
Très faible
Passer la vaisselle sous le robinet
si elle doit séjourner plusieurs jours
dans le lave-vaisselle avant le
lavage.
Trempage
Peu
adhérents
Mixte
Lavage
intensif
Lavage
Normal
Lavage léger
(EN50242)
Programme
Rapide
Prélavage à l'eau chaude.
Lavage prolongé à 70°C.
Rinçage à l'eau froide.
Rinçage à l'eau chaude.
Séchage.
Prélavage à l'eau chaude.
Lavage prolongé à 55°C.
Rinçage à l'eau froide.
Rinçage à l'eau chaude.
Séchage.
Soupes,
soufflés.
sauces,
pommes de
terre,pâtes, riz,
oeufs, plats
rôtis
Grande
Trés
adhérents
Résistante
Prélavage à l'eau chaude.
Lavage prolongé à 50°C.
Rinçage à l'eau froide.
Rinçage à l'eau chaude.
Séchage.
Faible
Soupes,
pommes de
terre,pâtes, riz,
oeufs, plats
rôtis
Peu
adhérents
Lavage rapide à 40°C.
Rinçage à l'eau chaude.
FR
16


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