5.0 PREVENTIVE MAINTENANCE
The machine should be inspected
approximately once a month. The
following steps will prevent many
costly repairs.
1. Check that Operator Procedures
have been followed.
2. Inspect spay arm hub (1) for
tightness and spray arm for free
rotation (See Section 7.2.0).
3. Assemble machine and check for
distortion of sheet metal parts,
ease of assembly and proper
operation of carousel and
latch (2). Check for proper gap
between carousel and splash
guards (See Section 7.1.1).
4. Using manual fill switch (3), check
fill rate and water level.
5. During the machine cycle, check
the following:
a. Leakage at vacuum breaker
or cabinet.
b. Timer for proper operation.
c. Operation and flow of chemical
pumps.
d. Operation of pilot lights and
switches.
6. Remove control box cover (4)
and check the following:
a. Cycle counter and drive tube.
b. Chemical pumps and rotors
(lubricate if required).
c. Squeeze tubes.
d. Chemical intake and
discharge tubes.
e. Timer and switches.
f. Wiring for loose connections.
7. Inspect door hinges and latch.
Total Restaurant Supply - https://totalsupply1.com - Toll Free 1-800-944-9304 - Local 507-288-9454
2940 Hwy 14 W, Rochester, MN 55901
