Washing Of Dishes - Operations By Washing - lamber LINEAR 30 Instruction Manual

WASHING OF DISHES
1)
Fisrt of all, remove any food residues
and any oily masses .
2) Knives , forks and spoons should be
previously softened; the same applies to
dishes, should they be washed a long time
after their use .
3)
Arrange the dishes as shown in the
figures (page 17) .
4)
Push the rack toward the inlet of the
machine. The feeding system will make it
step up automatically . (N.B. Insert the
shelves so that dishes are faced to the
inlet and trays are parallel to the machine).
5) If the operator is not in a position to
remove the dishes from the outlet bracket,
they, upon reaching the end thereof, would
cause the feeding system and rinsing to
stop. In order to restore the operating
conditions, it is sufficient to remove the
object from the conveyor belt.
DURING WASHING OPERATIONS
1) Check that the water temperatures are
in accordance with the specified values :
pre-washing 35÷45°C, washing 55÷60°C;
rinsing 80÷85°C
2) Monitor the levels of the detergent and
the rinse agent liquid in the respective
containers .
3) Remove the pre-wash filters (if any)
(draw 4 – n.1 ) and the washing filter (draw
4 – n.2 ) periodically and remove any
residues therefrom; it is suggested to buy
another filter in order not to have to stop
the machine for an extented period of time.
4) Avoid dipping your naked hands into the
soapy hot water present in the tanks. This
can cause burns and skin irritations.
In this case, immediately rinse them with
plenty of water.
5) When the machine is working, do not
open the inspection doors too quickly.
6) In case the conveyor belt is stopped by
the safety device (limit switch), stop the
15
Fig. 4 - pre-washing zone