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Part 3: OPERATION
Operation Checks
Refer to Part 3.3, Start-up Procedure, on pages 20-21 before performing the
steps listed below.
Perform the following steps to check the dishwasher operation for the first time.
Operation Checks
Dishwasher Condition
The dishwasher is full of water, steam or electric heat energized, and dishwasher power is on.
Temperature gauges indicate proper temperatures. The pumps and conveyor are running.
1. Prescrap and prerinse wares to remove large food particles.
Hard baked-on soils may require soaking or scrubbing.
2. Load a dishrack with soiled wares.
Place dishes edgewise in a peg rack.
Place cups and bowls upside down in a flat bottom rack.
Spread silverware evenly in a single layer in a flat bottom rack.
3. Do not overload dishracks.
4. Slide the rack into the load end of the dishwasher.
The conveyor advances the rack through the dishwasher.
5. Monitor the wash temperature gauges.
Wash tank temperature must maintain 150 F. minimum.
Power rinse tank must maintain 160 F. minimum.
6. Monitor the final rinse temperature gauge as the dishrack moves into the final
rinse area. Minimum temperature required is 180-195 F.
7. Monitor the final rinse pressure during the final rinse. Minimum final rinse
FLOWING pressure must be 20-22 psig. The pressure gauge may indicate a higher
rinse pressure after the final rinse water stops flowing. This is a normal condition.
WARNING:
Dishwasher surfaces, dishracks and wares become hot during and immediately
after washing operations. Wear protective gear per your supervisor's directions.
8. Slide the dishrack to the table system as it is ejected from the unload end of the
dishwasher. Inspect the wares for cleanliness.
9. Adjust chemical dispensing equipment (supplied by others) as required.
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