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For best results cutlery should be
grouped in zones, one for knives, one
for forks, one for spoons etc. This
makes unloading much easier.
Larger items like sauce ladles, cake
slices, long knives and mixing spoons
can be placed lengthwise in the trouch
in the centre of the tray.
Spoon heads should be placed in such
a way that water runs off them freely.
Cutlery with round or oval handles
should be placed with the heads in the
grips as this prevents them slipping.
Ensure that spoon heads are in contact
with at least one of the grips in the cut-
lery tray. This way they cannot collect
water.
The upper spray arm must not be
blocked by items which are too big,
e.g. cake slices.
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