PREPARATION:
Before proceeding with the start-up of the unit,
verify the following:
1. Remove all solid wastes in order to avoid obstructing strainers,
drain and wash jets.
2. Ware that is encrusted with soil should be presoaked prior to
being placed in the machine.
3. When placing dishes into the racks, do not allow them to lean
on each other.
4. Place cups and similar items upside down in the racks.
5. Ensure that the drain plug is inserted and tight.
6. Ensure that the wash arms are installed and secure.
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.
FILLING THE WASH TUB:
For the initial fill, put the power switch
in the ON position and the auto/standby switch in STANDBY.
Close the door. The unit will automatically fill.
Note: Depending upon the wash temperature, the unit may go into
a FAST HEAT cycle. The machine will fill and drain water from the
rinse tank into the wash tank to get the wash temperature up to
the minimum (150° F) temperature.
The unit will stop filling once the correct level is attained. Ensure
that the unit is level and that incoming flow pressure is 20 PSI.
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.
WASHING A RACK OF WARE:
Once the display indicates “unit
ready”, open the door. Place the rack of soiled ware in the unit. Put
the AUTO/STANDBY switch in the AUTO position. Close the door.
The machine will start automatically. Once the cycle is completed,
open the door and remove the rack of clean ware and allow to air
dry. Replace with a rack of soiled ware and close the door. The
cycle will begin again.
OPERATIONAL INSPECTION:
Based upon usage, the wash
strainers may become clogged with soil and debris as the work-
day progresses. Operators should regularly inspect the wash
strainer to ensure it has not become clogged. If the strainers do, it
will reduce the washing capability of the machine. Instruct opera-
tors to clean out the wash strainer at regular intervals or as
required by work load.
OPERATION INSTRUCTIONS
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