Differences

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--- dishwashing [2023/12/18 11:37] – 00l0ng
+++ dishwashing [2025/12/25 20:18] (current) – gr33nt34
@@ Line 9: / Line 9: @@
-<WRAP box round center 600px>IMPORTANT: in order to minimize risks of contamination, we adopt the strict following protocol:
+<WRAP box round center warning 700px>IMPORTANT: in order to minimize risks of contamination, we adopt the strict following protocol:
-  * ONE PERSON WASHES ONE ENTIRE BATCH of dishes, instead of everybody attempting -sometimes slopily- to wash theirs, in order to minimize the "number of hands" in the wash, and potential for mistakes.
+  * ONE OR TWO PERSON(s) WASH(ES) ONE ENTIRE BATCH of cups, instead of everybody attempting -sometimes slopily- to wash theirs, in order to minimize the "number of hands" in the wash, and potential for mistakes.
   * Dishwashing is made USING DISPOSABLE GLOVES.
-  * No food-stained or other non-tea-related greasy items be left in the wash, in order to make the wash easier
+  * No food-stained or other non-tea-related greasy items be left in the soak/wash, in order to make the wash easier.
   * We attempt to change the dishwashing water(s) as often as possible. See [[how to help]] with the water cycle.
 </WRAP>
+<WRAP box round right 300px>
+=====Teapots deserve a special treatment!. =====
-===== A Dishwashing (work-)flow =====
+(the same applies to tea strainers/infusers!)
-Our dishwashing consists of 4 different stations/boxes + 1 drying rack:
+Teapots should not be considered "dirty" once used, and **do not need to be washed like the cups** (it would actually be cumbersome and inefficient with such setup).
-==== 1/ soaking ====
+So in order to recycle/refresh the teapots:
+  * fill them with approx 1/5-1/4 of boiling water that you carefuly "rotate" inside for a few seconds.
+  * discard the water in the used water disposal container.
+  * eventually wipe their handle with hyrdo-alcoholic gel if it reassures you.
+  * put back in the inventory of clean items.
+</WRAP>
+===== A Dishwashing (work-)flow for the tea cups =====
+Our dishwashing consists of <del>4</del>3 different stations/boxes + 1 drying rack:
+==== 1/ Deposit (was "Soak") ====
 This is where it all begins! :)
-All used cups are left in the pre-wash.
+All used cups are left in the <del>soak</del> deposit box.
+<del>It is composed of **liquid Marseille soap**, which has very strong anti-bacterial and anti-viral properties.</del>
+//(Around 37C3, we were faced with the two following issue:
+- impossibility to find in the M*tro catalog readily available unscented liquid marseille soap
+- the use of soap for the pre-wash made the wash water much more dirty (ie. traces of soap left after rinse) and required much more intensive/frequent change, that wasn't done properly.
+-> Soak is now done in a _very strong_ quantity of Sodium Bicarbonate, for a few minutes before (and during) the wash.)//
+==== 2/ wash ====
-It is composed of **liquid Marseille soap**, which has very strong anti-bacterial and anti-viral properties.
+It is composed of **Sodium Bicarbonate** (aka "Natron" or "baking soda"), in rather strong proportion (more than 5%, so more than 50g per liter), thus making a very basic solution that will kill/wash everything, while leaving no unpleasant taste or smell.
-==== 2/ rinse? ====
+Soak everything for a few minutes while diluting the bicarbonate
-==== 2/ or 3/  wash ====
+Scrub with dedicated sponge.
-It is composed of **Sodium Bicarbonate** (aka "Natron" or "baking soda"), in rather strong proportion (about xxxx per liter?), thus making a very basic solution that will kill/wash everything, while leaving no unpleasant taste or smell.
-==== 3/ or 4/ rinse ====
+==== 3/ rinse ====
 A rinse in fresh/clear water.
-==== 4/ or 5/ dry ====
+==== 4/ dry ====
 Cups are disposed on the drying racks. We hopefully can change the table cloths on which they rest regularly often that they dont stay soaked.