Abstract: Soiled foodware is cleaned in a batch-type machine in which the foodware is subjected to a washing cycle and a chemical sanitizing rinsing cycle. A controlled flow of fresh preheated rinse water is supplied to an accumulation tank during the wash cycle while a drying agent is optionally added to the water in the tank. Thereafter, the rinse cycle is initiated by pumping the accumulated fresh water into a rinse line at a predetermined pressure to provide uniform flow in the rinse line. A liquid chemical sanitizing agent is then introduced directly into the uniform flow of water in the rinse line. This sequence of operations provides a desired uniform water pressure, independent of water supply pressure, for effective rinsing action and accurate metering of sanitizing agent into the uniform flow of water in the rinse line.