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OPERATION
FIRST RACK
WARE
PREPARATION
WASHING A
RACK OF WARE
R-L machine shown.
OPERATIONAL
INSPECTION
i
For machines with
pre-wash sections, also
inspect pre-wash strainer
and wash arm nozzles.
07610-003-60-98-L
OPERATING INSTRUCTIONS
The first rack of ware placed in the
wash tank, and might need to run through the
necessary any time the
machine
although this is dependent on the type of ware being used, its temperature, and the
ambient temperature of the kitchen area. To ensure proper operation, always observe the
temperatures of the wash and rinse when first starting the machine.
Proper preparation of ware is essential for the smooth, efficient operation of this machine.
Any ware placed in the
machine
Ware should also be sprayed-down before entering the machine.
Place cups and glasses upside-down in racks so they do not hold water during the cycle.
Presoak flatware in warm water to assist in removing food. Load plates and saucers in the
same direction, with the food surface facing the unload end of the machine.
This machine is designed to wash ware that is placed in a rack. Materials should not be
placed in the machine unless they are properly secured in a dish rack.
To start the cycle, gently push the rack into the
actuator has moved sufficiently, the
rack through the machine. The entire cycle is automatic.
Operators should periodically review the following items while the machine is operating.
These items are important for operating the machine efficiently.
•
Review wash and rinse temperatures and compare to the minimums on the data plate.
•
Verify strainers are not becoming clogged. Keep these free of soil and debris for much
better flow of water through the machine and to prevent re-deposit issues.
•
Water pressure: The machine is designed to run at 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 machine.
machine
will typically reduce the temperature of the
machine
again. This process might be
has not been operated for an extended period of time,
should have all solid food waste and scraps removed.
machine
on the load end. Once the wash
machine
will automatically begin to convey the dish
29
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