Sanitization in a dish machine is typically achieved through:

Sanitization in a dish machine is primarily achieved through either a high-temperature wash or a low-temperature rinse that employs chemical sanitizers. When utilizing a high-temperature final rinse, the heat effectively kills bacteria and other pathogens present on the dishes, ensuring they are safe for use after cleaning. On the other hand, a low-temperature rinse, combined with appropriate chemical sanitizers, can also be effective in achieving sanitization at lower water temperatures.

The third option reflects this dual approach to sanitization, recognizing that various methods can be utilized depending on the machine's specifications and the type of dishes being cleaned. This flexibility is essential for different operational settings, as it allows for effective cleaning under varying conditions.

In contrast, any methods purely relying on low-temperature chemical alone or a hot soapy wash without rinsing would not be sufficient for proper sanitization according to standard industry practices. Proper sanitization is crucial in ensuring food safety and preventing foodborne illnesses.