Technical Manual (07610‐003‐78‐18)
OPERATION INSTRUCTIONS (CONTINUED)
OPERATIONAL INSPECTIONS: It is recommended that operators periodically review the following items while the machine is operating. All of these items are important to operating the machine in an ef i‐ cient manner.
∙ Review wash and rinse temperatures and compare to the minimums required by the data plate. Low temperatures can be an indication of a faulty thermostat, a thermostat that needs adjustment or some other condition that needs to be addressed.
∙ Verify the pan strainers are not becoming clogged. Keeping these free of soil and debris allows for much better low of water through the machine and prevents any sort of redeposit issues.
∙ Water pressure. The dish‐machine is designed to run at a minimum of 15 PSIG; any lower than that and you won’t have enough rinse water to properly remove detergent from your ware.
∙ Wash and rinse arm nozzles should be free of debris. Open nozzles are essential to the operation of the dish‐machine.
SHUTDOWN: To shut the unit down, press the Start Switch on the front of the machine. To drain the machine, open the front door and pull up on the drain release inside the unit. If you have a steam booster for heating the dish‐machine, shut it down in accordance with its manufacturer’s instructions.
CLEANING: It is recommended the unit be cleaned at least once every 24 hours or at the end of the day. Cleaning assists in maintained the ef icient operation of the unit by removing soil and debris that might oth‐ erwise become trapped in nozzles or get deposited onto ware.
∙ Curtains: should be removed and scrubbed with mild detergent/soap and a brush and allowed to air dry.
∙ Strainers: should be removed and have debris scooped out. Never hit strainers to remove debris; this can cause them to warp and not seat correctly. Rinse under water should remove the rest of any debris trapped in the part.
∙ Wash Arms: the wash arms can be removed using a 7/16” driver; however, the dish‐machine is de‐ signed so the wash arms are self‐cleaning. Operators have the ability to lush the arms by removing the plastic end caps and running a rack through the unit. This should only be done as a cleaning function with an empty rack and a tub that is illed with water.
∙ Internal Chamber: Mild detergent/soap and a dishrag should be all that is needed to clean the inside of the machine. Strainers and the pawl bar should be removed to provide as much room as possible.
∙ External Areas: The outside of the unit should be cleaned with a standard countertop or general cleaner. Never attempt to clean inside any compartments, boxes or chambers that are secured with a cover. These normally contain live electrical components.
∙ DO NOT CLEAN THE UNIT WITH ANY TYPE OF METALLIC SCRUBBING SPONGE!
Page Created: 05‐04‐2010
Revised: N/A
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