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Verify the overflow strainer has not became clogged. Keeping it 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 dish-machine is designed to run at a minimum of 15 PSIG; any lower than that
and you won't have enough rinse water to properly remove detergent from your ware.
Wash and rinse arm nozzles should be free of debris. Open nozzles are essential to the operation of
the dish-machine.
SHUTDOWN: To shut the unit down, move the Master and Heater toggle Switches on the front of the
remote controller to the off position. To drain the machine, open the door and pull out the overflow strainer
inside the unit.
CLEANING: It is recommended the unit be cleaned 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 oth-
erwise become trapped in nozzles or get deposited onto ware.
Strainer: should be removed and have debris scooped out. Never hit strainers to remove debris; this
can cause them to warp and not seat correctly. Rinse under water should remove the rest of any
debris trapped in the part.
Internal Chamber: Mild detergent/soap and a dishrag should be all that is needed to clean the inside
of the machine.
External Areas: The outside of the unit should be cleaned with a standard countertop or general
cleaner. Never attempt to clean inside any compartments, boxes or chambers that are secured with
a cover. These normally contain live electrical components.
DO NOT CLEAN THE UNIT WITH ANY TYPE OF METALLIC SCRUBBING SPONGE!
Technical Manual (07610-003-97-40)
OPERATION INSTRUCTIONS (CONTINUED)
Page Created: 09-10-2012
Revised: N/A
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