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The manufacturer highly recommends that any maintenance and repairs not specifically
discussed in this manual be performed only by QUALIFIED SERVICE PERSONNEL. Performing
maintenance on your dishmachine may void your warranty, lead to larger problems, or even
cause harm to the operator. So if you have a question or concern, do not hesitate to contact a
QUALIFIED SERVICE AGENCY.
By following the operating and cleaning instructions in this manual, you should get the most
efficient results from the machine. As a reminder, here are some steps to take to ensure the
machine is being used the way it was designed to work:
1. Ensure that water temperatures match those listed on the machine data plate. There can be
a variety of reasons why water temperature could be too low.
2.
Ensure all strainers are clean and in place, laying flat, before operating the machine.
When
cleaning out strainers, do NOT beat them on waste cans. Wipe out strainers with a rag and
rinse under a faucet if necessary. Use a toothpick to dislodge any stubborn debris.
3.
Ensure all wash and rinse arms are secure in the machine before operating.
4. Ensure drains are closed before operating.
5. Remove as much soil from ware by hand as possible before loading into racks.
6. Do not overfill racks.
7. Ensure glasses are placed upside-down in the rack.
8.
Ensure all chemicals being injected into machine have been verified at
the correct
concentrations.
9.
Clean the machine every 24 hours or at the end of every workday per the instructions in this
manual.
10. Follow all safety procedures, whether listed in this manual or put forth by local, state,
or national codes/regulations.
PREVENTATIVE
MAINTENANCE
i
MAINTENANCE
PREVENTATIVE MAINTENANCE
