Table of Contents
Advertisement
OPERATING INSTRUCTIONS
PREPARATION
DAILY MACHINE
PREPARATION
WARM-UP CYCLES
WASHING A RACK
OF WARE
OPERATIONAL
INSPECTION
07610-004-29-29-A
WARE
Proper preparation of ware will help ensure good results and fewer re-washes. If not
done properly, ware might not come out clean and the efficiency of the dishmachine
will be reduced. Putting unscraped dishes into the machine affects its performance,
so scraps should always be removed from ware before being loaded into a rack.
Pre-rinsing and pre-soaking are good ideas, especially for silverware and casserole
dishes. Place cups and glasses upside-down in racks so they don't hold water during
the cycle. The dishmachine sanitizes as well as cleans. To do this, ware must be
properly prepared before being placed in the machine.
Refer to the "Preparation" section and follow the instructions there. Afterward, ensure
that chemicals are supplied to the machine. If not, contact your chemical supplier.
For a typical daily start-up, it might be necessary to run the machine through three
cycles to ensure that all of the cold water is out of the system and to verify that the unit
is operating correctly. To cycle the machine:
1. Ensure that the power is on and that the tub has filled to the correct level.
2. Lift the door and then close it. The cycle light will illuminate.
3. The unit will start, run through the cycle, and shut off automatically.
4. Repeat this two more times.
The unit should now be ready to proceed with washing.
To wash a rack:
1. Open the door completely (avoiding hot water that may drip from the door).
2. Slide the rack into the unit.
3. Close the door and the unit will start automatically.
4. The cycle light will go out once the cycle is complete. When complete, open the
door (again watching for dripping hot water) and remove the rack of clean ware.
5. Replace with a rack of soiled ware and close the doors.
6. Repeat the process as needed.
Based upon usage, the pan strainers might become clogged with soil and debris
as the workday progresses. Operators should regularly inspect the pan strainers
to ensure they have not become clogged. If clogged, it will reduce the washing
capability of the machine. Instruct operators to clean out the pan strainers at regular
intervals or as required by workload.
OPERATION
10
Advertisement
Table of Contents
