![DISHMACHINE OPERATING INSTRUCTIONS](/images/new-backgrounds/65205/65205107x1.webp)
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
DISHMACHINE OPERATING INSTRUCTIONS
PREPARATION: Before proceeding with the
1.Close door(s) on dishmachine.
2.Close the drain valve(s).
POWER UP
POWER UP
POWER UP
FILLING THE WASH TUB: Ensure that the delime switch is in the NORMAL position, and place the power switch into the ON position. The machine should fill automatically and shut off when the appropriate level is reached (just below the pan strainer). The wash tub must be completely filled before operating the wash pump to prevent damage to the component. Once the wash tub is filled, the unit is ready for operation.
Machines equipped with prewash sections should not be run without water in those sections. This can cause damage to components.
WARE PREPARATION: Proper preparation of ware will help ensure good results and less
DAILY MACHINE PREPARATION: Refer to the section entitled “PREPARATION” at the top of this page and follow the instruc- tions there. Afterwards, check that all of the chemical levels are correct and/or that there is plenty of detergent available for the expected workload.
WASHING A RACK OF WARE: To wash a rack, simply slide a rack of soiled ware into the load end of the machine. Once the the machine is started, it should pull the rack through the machine and push it out the unload end. Once a rack has started through, you may put another rack in.
OPERATIONAL INSPECTION: Based upon usage, the pan strainers may become clogged with soil and debris as the work- day progresses. Operators should regularly inspect the pan strainers to ensure they have not become clogged. If the strainers do, they will reduce the washing capability of the machine. Instruct operators to clean out the pan strainers at regular intervals or as required by work load.
NOTE: On units equipped with prewash sections
SHUTDOWN AND CLEANING
Issued:
46