PRE-RINSING
Pre-scraping of dishes is required by Food Hygiene Regulations. The
best method is to pre-rinse with warm water with a Fisher
Pre-rinse Unit - or alternatively by scraping or dunking in water.
Cutlery should be pre-soaked in warm water, preferably containing
cutlery pre-soak compound - refer your chemical supplier.
RACKING PROCEDURES
Do not overload racks or cutlery containers, minimise the overlap
of crockery. Wash cutlery unsorted, handles down.
Cycle times are short and water consumption per cycle low – so
there is no advantage in overloading racks.
CYCLE TIMES
The UL has a 1, 2, 3 minute cycle.
CHEMICAL
Correct type and quantity of detergent is essential for good results.
Use good quality chemicals and regularly check containers. Discuss
the use of drying agent and cutlery pre soak solution with your
chemical supplier. Detergent concentration can be changed by
adjusting dispensing time on the keypad (refer to page 8 User
Programming). Rinse Fluid is factory set to a low injection rate, and
will take many cycles to prime. The operator can adjust this via the
adjusting screw on the front cover (refer service manual)
DRYING
Single tank commercial dishwashers do not have a drying cycle.
However, the machines do rinse at high temperatures which
promotes fast drying particularly when drying agents are used.
At the end of the cycle promptly remove the rack from the
machine - leave the rack on the bench for 2 to 3 minutes before
emptying. This time will be reduced with correct use of drying
agent (rinse fluid) which reduces water surface tension and allows
water to drain quickly from wash ware. For advice on drying agents
and injectors refer to your chemical supplier.
Operating Procedures
Care
DAILY CLEANING
It is essential that the machine is drained and cleaned at the end of
each day. Drain the machine as per the shut down instructions.
Remove, clean and replace filters. Regularly check the wash and
rinse jets and clean if necessary – see below
REGULAR CLEANING
– at least once a week remove filter basket
(3), scrap tray (2) and wash filter (1). Remove wash (6) and rinse arms
(5) by undoing the central thumbscrews (4). Inspect all jets – use
toothpick or paperclip and remove arm end-caps if necessary to
flush and clear. Clean and then replace all items.
MAINTENANCE
Regular servicing of the dishwasher is essential for high
performance, efficient operation and long machine life.
Contact us for information on maintenance contracts.
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Distributed in Australia by Moffat Pty Limited
740 Springvale Road, Mulgrave 3170 Victoria
Tel (03) 9518 3888 |
Fax (03) 9518 3818
Web www.moffat.com.au
