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INSTRUCTIONS
OPERATIONAL
INSPECTION
i
SHUTDOWN
CLEANING
Do NOT clean the unit
with any type of metallic
scrubbing sponge!
07610-003-78-18-N
Operators should periodically review the following items while the
machine is operating. These items are important for operating the machine in an
efficient manner.
•
Review wash and rinse temperatures and compare to the minimums on the data plate.
•
Verify the pan strainers are not becoming clogged. Keeping these free of soil and
debris allows for much better flow of water through the machine and prevents any sort
of redeposit issues.
•
Water pressure: The dishmachine is designed to run at a minimum of 15 PSI; if it
is any lower there will not be enough rinse water to properly remove detergent from the
ware.
•
Wash and rinse arm nozzles should be free of debris. Open nozzles are essential to
the operation of the dishmachine.
To shut the unit down, press the START button on the front of the machine. To drain the
machine, move the drain valve to the drain position. If the machine is equipped with a
steam booster, shut it down in accordance with its manufacturer's instructions.
Clean the unit at least once every 24 hours or at the end of the day. Cleaning assists in
maintaining the efficient operation of the unit by removing soil and debris that might other-
wise become trapped in nozzles or deposited onto ware.
•
Curtains should be removed and scrubbed with mild detergent and a brush and
allowed to air-dry.
•
Strainers should be removed and debris scooped out. Do not hit strainers to remove
debris; this can cause them to warp and not seat correctly. Rinsing the strainer under
water should remove the rest of any debris trapped in the part.
•
Wash arms can be removed using a 7/16" driver, however the dishmachine is
designed so that the wash arms are self-cleaning. Operators have the ability to flush 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 filled with water.
•
The internal chamber can be cleaned with a mild detergent and dishrag. The strainers
and pawl bar should be removed to provide as much room as possible.
•
The outside of the unit should be cleaned with a standard countertop or general
cleaner. Do not attempt to clean inside any compartments, boxes, or chambers that are
secured with a cover. These normally contain live electrical components.
OPERATION
22
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