INSTRUCTIONS FOR THE USER
8
USEFUL SUGGESTIONS
1) MAINTENANCE
IMPORTANT: Before carrying out the cleaning and maintenance
operations, disconnect the equipment from the electric supply.
Frequently check and clean the nozzles. The frequency of this operation will
depend on the quantity of residues, which may result in an unsatisfactory
washing result.
♦
For the inside and outside cleaning of the machine, do not use corrosive
products such as sodium hypochlorite (bleach) savelling water and
hydrochloric acid, acids, steel wool or steel brushes.
♦
The presence of calcium and magnesium salt in the water can
compromise machine performance, thus ask qualified personnel to
remove the deposits periodically.
♦
In order to avoid some oxidation risks, or chemical reactions, generally
the stainless steel surfaces have to be well cleaned.
2) OPTIMAL RESULTS:
A possible wash deficiency can be noticed when residue remains.
Marks can be caused by an insufficient rinse: in this case check
that the rinse nozzles are clean and that there is sufficient water supply
pressure.
In case of dishware residue check that:
•
the washing nozzles are clean
•
the water temperature is around 60°C
•
there is detergent
•
the pump suction filter is clean
•
the racks are suitable for the dishes and cutlery that are to be washed
•
the position of the cutlery and the dishes in the racks are correct
3) TEMPORARY MACHINE NON-USE
In case the machine is stopped for some weeks, it is recommended before
closing it to fill the tank and run the machine with clean water, then empty it
out, in order to avoid the forming of bad odour and that any residue remains
in the pump.
If necessary repeat this operation until the water leaving the machine is
clean.
If the machine is stopped for many weeks, it is recommended to oil the
stainless steel surfaces with paraffin oil and to discharge the water from the
boiler and the electric pump.