PREPARATION:
Before proceeding with the start-up of the unit,
verify the following:
1. The pan strainers and pump suction strainer are in
place and are clean.
2. The overflow tube and o-ring are installed.
3. That the wash and rinse arm assemblies are secured
into place and that their endcaps are tight. The wash
and rinse arm assemblies should rotate freely.
POWER UP:
To energize the unit, turn on the power at the service
breaker. The voltage should have been previously verified as
being correct. If not, the voltage will have to be verified.
NOTE: UNLESS OTHERWISE SPECIFIED IN THESE
INSTRUCTION, ENSURE THAT THE MANUAL MODE SWITCH
IS IN THE “OFF” POSITION BEFORE PROCEEDING WITH
ANY OF THE FOLLOWING STEPS.
FILLING THE WASH TUB:
Place the power switch into the ON
position. Then place the cycle mode switch in the AUTO position.
The machine should fill automatically and shut off when the appro-
priate level is reached (just below the pan strainer). Verify that the
drain stopper is preventing the wash tub water from pouring out
excessively. There may be some slight leakage from the drain
hole. Verify that there are no other leaks on the unit before pro-
ceeding any further. The wash tub must be completely filled before
operating the wash pump to prevent damage to the component.
Once the wash tub is filled, the unit is ready for operation.
WARE PREPARATION:
Proper preparation of ware will help
ensure good results and less re-washes. If not done properly,
ware may not come out clean and the efficiency of the dishma-
chine will be reduced. It is important to remember that a dishma-
chine is not a garbage disposal and that simply throwing
unscraped dishes into the machine simply defeats the purpose
altogether of washing the ware. Scraps should be removed from
ware prior to being loaded into a rack. Pre-rinsing and pre-soak-
ing are good ideas, especially for silverware and casserole dish-
es. Place cups and glasses upside down in racks so that they do
not hold water during the cycle. The dishmachine is meant not
only to clean, but to sanitize as well, to destroy all of the bacteria
that could be harmful to human beings. In order to do this, ware
must be properly prepared prior to being placed in the machine.
DAILY MACHINE PREPARATION:
Refer to the section entitled
“PREPARATION” at the top of this page and follow the instructions
there. Afterwards, check that all of the chemical levels are correct
and/or that there is plenty of detergent available for the expected
workload.
WARM-UP CYCLES:
For a typical daily start-up, it is probably a
good idea to run the machine through 3 cycles to ensure that all
of the cold water is out of the system and to verify that the unit is
operating correctly. To cycle the machine, ensure that the power
is on, the cycle mode switch is in AUTO and that the tub has filled
to the correct level. Lift the doors and the cycle light will illuminate.
When the light goes out, close the doors, the unit will start, run
through the cycle, and shut off automatically.
Repeat this two more times. The unit should now be ready to pro-
ceed with the washing of ware.
WASHING A RACK OF WARE:
To wash a rack, open the doors
completely (being careful for hot water that may drip from the
doors) and slide the rack into the unit. Close the doors and the
unit will start automatically. Once the cycle is completed, open the
door (again watching for the dripping hot water) and remove the
rack of clean ware. Replace with a rack of soiled ware and close
the doors. The process will then repeat itself.
OPERATIONAL INSPECTION:
Based upon usage, the pan
strainer may become clogged with soil and debris as the workday
progresses. Operators should regularly inspect the pan strainer to
ensure it has not become clogged. If the strainer does, it will
reduce the washing capability of the machine. Instruct operators
to clean out the pan strainer at regular intervals or as required by
work load.
SHUTDOWN AND CLEANING:
At the end of the workday, close
the doors. When the unit completes the cycle, turn the power
switch to the OFF position and open the doors. Manually remove
the drain stopper from the tub and allow the tub to drain (NOTE:
the wash tank water will be hot so caution is advised). Once the
wash tub is drained, remove the pan strainers and the pump suc-
tion strainer. Remove soil and debris from the strainer and set to
the side. Remove the wash and rinse arm assemblies from their
manifolds. Remove the endcaps and flush the arms with water.
Use a brush to clean out the inside of the arms. If the nozzles
appear to be clogged, use a toothpick to remove the obstruction.
Wipe the inside of the unit out, removing all soil and scraps.
Reassemble the wash and rinse arm assemblies and replace.
NOTE: When replacing the arms, do not use any tools to do so,
the assemblies should secure by hand. Reinstall the strainers and
close the doors.
OPERATION INSTRUCTIONS
8