SECTION 3: PREVENTATIVE MAINTENANCE
PRE-SCRAPPING/STRAINERS
Preventative maintenance should only be performed by authorized service personnel. If you have questions about who is authorized then please contact Jackson Technical Service. Maintenance performed by unauthorized personnel can void a warranty.
Note: No maintenance should be performed during normal operation of the machine. Maintenance personnel responsi- ble for performing any sort of preventative maintenance need to schedule their checks when the machine is not in use. Unauthorized personnel should not be operating or attempting to operate the machine during any maintenance function!
The concept of preventative maintenance is to perform small checks and procedures that will limit the catastrophic failures your dishmachine will experience. By catastrophic failure, it is meant anything that will keep you from using your machine for an extended period of time. Dishmachines, regardless of size, are very simple machines and do not require very much in the way of preventative maintenance. Listed here are some items that the manufacturer recommends in order to prolong the life of your machine.
Some ware may require soaking before being placed in the machine, especially silverware. Soaking helps loosen
Strainers: Dishmachines should be cleaned at least daily and one of the most important aspects of this task is the removal, cleaning and REPLACEMENT of the various strainers located throughout the machine. Strainers are added to try and prevent any debris from getting inside the pumps or in the arms of the dishmachine. Both the pumps and the arms have very close tol- erances manufactured into their design in order to deliver optimum performance.
There are generally three problems associated with strainers:
1.Not removed for cleaning. Many operators are simply unaware that the strainers can be and should be removed for cleaning. How often this should be done is really based upon the usage of the machine and is generally something that can be determined with experience. It is important, however, to not only tell the operators about the strainers, but to show them where they are at and remind them that they should be cleaned regularly.
2.Damaged strainers. Often times the first impulse for cleaning strainers is to take them and beat them on the side of a garbage can. Unfortunately, the strainers for the JFT are made from stainless steel and delivering such blows to them will eventually warp them. A warped strainer does not sit flush and creates gaps that debris and soil can get through. The proper method of cleaning a strainer is to wipe it out and them rinse it under a water faucet to get any debris out. Remember that it is much easier and inexpensive to clean out a strainer than it is to replace a pump!
3.Missing strainers. It is easy to forget to put the strainers back after you have removed them, so it is important to train operating personnel on the importance of putting everything back when you are finished. If the strainer was not important, it would never have been incorporated into the machine design. Strainers are implemented to prevent failure of the more expen- sive components of the dishmachine (i.e. pumps) and should always be replaced before operating the machine. Jackson strongly recommends that you do not operate the machine without the strainers as doing so may not only allow damage to occur to your machine, but it could also void your warranty. Train personnel to report whenever a strainer is missing or dam- aged so that replacements can be ordered immediately.
The following is a suggested schedule for a basic preventative maintenance program:
JFT Series Technical Manual
Issued:
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