SECTION 3: PREVENTATIVE MAINTENANCE
PREVENTATIVE MAINTENANCE
The dishmachines covered in this manual are designed to operate with a minimum of interaction with the operator. However, this does not mean that some items will not wear out in time. Jackson highly recommends that any maintenance and repairs not specifically discussed in this manual should be performed by QUALIFIED SERVICE PERSONNEL ONLY. Performing main- tenance on your dishmachine may void your warranty if it is still in effect, so if you have a question or concern, do not hesitate to contact one of the QUALIFIED SERVICE AGENCIES listed in the back of this manual.
There are many things that operators can do to prevent catastrophic damage to the dishmachine. One of the major causes of component failure has to do with prescrapping procedures. A dishmachine is not a garbage disposal; any large pieces of mate- rial that are put into the machine shall remain in the machine until they are either broken up (after spreading out on your ware!) or physically removed. Strainers are installed to help catch debris, but they do no good if they are clogged. Have operators reg- ularly inspect the pan strainers to ensure (1) that they are free of soil and debris and (2) they are laying flat in the tub.
When cleaning out strainers, do NOT beat them on waste cans. The strainers are made of metal and can be forgiving; but once severe damage is done, it is next to impossible for the strainer to work in the way it was designed to. Wipe out strainers with a rag and rinse under a faucet if necessary. For stubborn debris, a toothpick should be able to dislodge any obstructions from the perforations. Always ensure that strainers are placed back in the machine before operation and that they lay flat in the tub.
You may wish to learn more about how your water hardness will effect the performance of your machine. Hard water makes dishmachines work harder and decreases efficiency.
Again, it is important to remind operators that trying to perform corrective maintenance on the dishmachine could lead to larg- er problems or even cause harm to the operator. If a problem is discovered; secure the dishmachine using proper shut down procedures as listed in this manual and contact a QUALIFIED SERVICE AGENCY.
Some problems, however, may having nothing to do with the machine itself and no amount of preventative maintanence is going to help. A common problem has to do with temperatures being too low. Verify that the water temperatures coming to your dishmachine match the requirements listed on the machine data plate. There can be a variety of reasons why your water tem- perature could be too low and you should discuss it with a QUALIFIED SERVICE AGENCY to determine what can be done.
By following the operating and cleaning instructions in this manual, you should get the most efficient results from your machine. As a reminder, here are some steps to take to ensure that you are using the dishmachine the way it was designed to work:
1.Ensure that the water temperatures match those listed on the machine data plate.
2.Ensure that all strainers are in place before operating the machine.
3.Ensure that all wash and/or rinse arms are secure in the machine before operating.
4.Ensure that drains are closed/sealed before operating.
5.Remove as much soil from dishes by hand as possible before loading into racks.
6.Do not overfill racks.
7.Ensure that glasses are placed upside down in the rack.
8.Ensure that all chemicals being injected to machine have been verified as being at the correct concentrations.
9.Clean out the machine at the end of every workday as per the instructions in the manual.
10.Always contact a QUALIFIED SERVICE AGENCY whenever a serious problem arises.
11.Follow all safety procedures, whether listed in this manual or put forth by local, state or national codes/regulations.
200 Series Technical Manual
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