22
Page Created: 03-28-2011
Revised: 03-11-2013
WAREFORCE UH/UL 30 Technical Manual (07610-003-67-21)
PREVENTATIVE MAINTENANCE
The dish machines covered in this manual are designed to operate with a minimum of interaction with the operator.
However, this does not mean that some items will not wear out in time. Jackson highly recommends that any main-
tenance and repairs not specifically discussed in this manual should be performed by QUALIFIED SERVICE PER-
SONNEL ONLY. Performing maintenance on your dish machine may void your warranty if it is still in effect.
There are many things that operators can do to prevent catastrophic damage to the dish machine. One of the major
causes of component failure has to do with pre-scrapping procedures. A dish machine is not a garbage disposal;
any large pieces of material that are put into the machine shall remain in the machine until they are either broken up
(after spreading out on your ware!) or physically removed. Strainers are installed to help catch debris, but they do
no good if they are clogged. Have operators regularly inspect the pan strainers to ensure (1) that they are free of
soil and debris and (2) they are laying flat in the tub.
When cleaning out strainers, do NOT beat them on waste cans. The strainers are made of metal and can be forgiv-
ing; but once severe damage is done, it is next to impossible for the strainer to work in the way it was designed to.
Wipe out strainers with a rag and rinse under a faucet if necessary. For stubborn debris, a toothpick should be able
to dislodge any obstructions from the perforations. Always ensure that strainers are placed back in the machine
before operation and that they lay flat in the tub.
You may wish to also refer to the page entitled “Detergent Control” in order to learn more about how your water
hardness will effect the performance of your machine. Hard water makes dish machines work harder and decreases
efficiency.
Again, it is important to remind operators that trying to perform corrective maintenance on the dish machine could
lead to larger problems or even cause harm to the operator. If a problem is discovered; secure the dish machine
using proper shut down procedures as listed in this manual and contact a QUALIFIED SERVICE AGENCY.
Some problems, however, may having nothing to do with the machine itself and no amount of preventative
maintenance is going to help. A common problem has to do with temperatures being too low. Verify that the water
temperatures coming to your dish machine match the requirements listed on the machine data plate. There can be
a variety of reasons why your water temperature could be too low and you should discuss it with a QUALIFIED
SERVICE AGENCY to determine what can be done.
By following the operating and cleaning instructions in this manual, you should get the most efficient results from our
machine. As a reminder, here are some steps to take to ensure that you are using the dish machine the way it was
designed to work:
1. Ensure that the water temperatures match those listed on the machine data plate.
2. Ensure that all strainers are in place before operating the machine.
3. Ensure that all wash and/or rinse arms are secure in the machine before operating.
4. Ensure that drains are closed/sealed before operating.
5. Remove as much soil from dishes by hand as possible before loading into racks.
6. Do not overfill racks.
7. Ensure that glasses are placed upside down in the rack.
8. Ensure that all chemicals being injected to machine have been verified as being at the correct concentrations.
9. Clean out the machine at the end of every workday as per the instructions in the manual.
10. Always contact a QUALIFIED SERVICE AGENCY whenever a serious problem arises.
11. Follow all safety procedures, whether listed in this manual or put forth by local, state or national codes/
regulations.
