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| 2. Allow Pasta System to cycle three times. | |||
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| PREVENTIVE |
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| 3. Place an accurate thermometer in the water. | |||||||||
| MAINTENANCE |
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| Preventive maintenance should be done in daily, |
| Figure | ||||||||||
| weekly, monthly and yearly intervals as necessary. |
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| Following preventive maintenance procedures will help |
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| keep your Pasta System working efficiently. Proper care |
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| and servicing will lead to years of quality performance. |
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| ∞NOTE: The most important part of any maintenance |
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| program is daily cleaning. Ninety percent of any |
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| maintenance problem is directly or indirectly related to |
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| cleanliness. |
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| ∞NOTE: Water level problems caused by the sensors |
| ∞NOTE: Locate thermometer in same position for | ||||||||||
| not being cleaned adequately will not be covered under |
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| warranty. |
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| every calibration. Position near primary thermostat | ||||||
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| (center) bulb is recommended. | |||
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| TIME FRAME | OPERATOR/OWNER | SECTION |
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| 4. If calibration of thermostat is found to be less than | ||||||
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| PREVENTIVE MAINTENANCE CHART |
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| Hourly | • Clean sensor tube with a brush |
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| retaining screws, rotate dial plate to match | ||||
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| thermometer reading and tighten screws. If the | ||||
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| Daily | • Check lights and controls. | III |
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| • Check water level. |
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| thermostat is more than | |||
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| • Clean all baskets. |
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| qualified service company must be contacted to | |||
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| have the Pasta System properly calibrated. | ||||
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| Weekly | • | III |
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| Figure | |||||
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| • Drain and clean Pasta Cooker |
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| Thermostat calibration | ||||
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| Monthly | • Verify thermostat settings | IV & V |
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| (primary and secondary) |
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| Yearly |
| QUALIFIED SERVICE | IV & V |
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| PERSONNEL ONLY |
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| • Disassemble Pasta Cooker to |
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| clean burners, orifices and |
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| runner pilot tube. |
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| • Check and replace radiants. |
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| B. The Water | ||||
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| • Align burners |
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| Off Systems | ||||
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| * High production facilities should be checked more often. |
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| NOTE: Use of sodium chloride (salt) during the cooking |
| The water supply connection, located at the bottom rear | ||||||||||
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| 3 | |||||||||||
| process will have a detrimental effect on the cooker |
| of the Pasta System and marked water, is a standard /8” | ||||||||||
| vessel and will void the warranty. |
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| female pipe connection. The water pressure should be | ||||||||
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| between | |||||||||
| LIMITED CALIBRATION |
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| pressure regulator must be used. The water | ||||||||
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| temperature must not exceed 150°F(65.6°C). Hot or | |||||||||
| Calibration is not covered under warranty |
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| warm water is not needed due to the instant recovery of | ||||||||
| A. | Calibration |
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| the Pasta System. | |||||||
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| ∞NOTE: This procedure can only be used with the |
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| CAUTION |
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| primary (left side) thermostat. When calibrating the |
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| Connections suitable for hot water must be used. | |||||||||
| secondary (right side) thermostat. |
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| All connections must be tested for leaks before | ||||||||
| You will need: |
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| using the Pasta System. | ||||||
| One standard flat blade screwdriver. |
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| ∞NOTE: For Pasta Systems with casters, flexible hose | ||||||||
| One accurate thermometer suitable for boiling water. |
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| must be used to avoid leaking when the Pasta System | |||||||||||
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| is moved for cleaning. | |||
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| Control of the water level is fully automatic with the | |||
| ∞NOTE: For best results, water should be clean. | ||||||||||||
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1. |
| Set thermostat to 212°F(190°C). |
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| circuit boards and two sensors. The sensors are located | |||||||
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| 10 |
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