Fagor W Series, Общие инструкции по установке, использованию и обслуживанию

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9.1.2 Switching on the machine
Before switching on the machine, check the following:
✓
The mains switch must be on.
✓
The water stop cock must be open.
✓
There must be water in the mains network.
✓
The corresponding filters must be in place.
✓
The overflow should be mounted in place.
To switch on the machine just press the ON-OFF button once for 2 seconds.
9.1.2.1 Filling and heating
In the CO models, when the machine is switched on, it will start to fill the machine. First the rinse boiler
is filled and then the wash tub. The filling process may last a few minutes. Once the wash tub is full,
the boiler and the tub start to heat up. Although it is possible to start the wash process, this is not
recommended as the water inside the machine is not yet at the ideal temperature. When the machine
has reached the ideal temperature for washing the dishes properly, a light comes on, advising the user
that the machine is ready. The required temperature of the machine is over 180
º
F in the rinse boiler
(see thermo-stop chapter) and over 158 ºF in the wash tub. It is recommended that the water in the
dishwasher is changed every 40/50 washes or twice a day.
In the COP models, the filling is thermostatic. This means that when the water boiler is full, the boiler
heats the water and then the tank is filled. This process is repeated each time the boiler is emptied
during the filling cycle. This filling system is more efficient and helps reducing the filling time.
The hood/door must be closed for the machine to start filling. For safety reasons, if
the hood/door is open, the machine will not fill.
The machine you have purchased has a safety thermostat in the boiler and another for the tub, so that
in the event of the breakdown of any of the main thermostats, the safety thermostats switch off the
corresponding heating.
During the first heating of the day, the boiler may reach a higher temperature than
that mentioned above due to heating inertia. This is normal. If pressurised steam
is observed coming out of the rinse branch nozzles, while the boiler is heating,
the technical service should be notified.
9.1.3 Hygiene practices
•
Operators must strictly observe all hygiene requirements when handling clean dishes and
cutlery.
•
Do not touch clean dishes with dirty or greasy hands. Handle the dishes/cutlery with gloves or
clean hands to prevent contamination. Be careful as the dishes will be hot.
•
Use clean sterilised cloths to thoroughly dry the dishes. Do not dry the plates with kitchen
towels or cloths that are not sterile.
•
Wait until the machine reaches the correct wash temperature towill ensure a thorough
disinfection and wash. To obtain optimum results wash the dishes when the machine is ready.
•
Drain the wash tub and rinse the filters at least twice a day or every 40-50 wash cycles.
•
Make sure that the quantities of detergent and rinse aid dispensed are correct (as
recommended by supplier). At the start of the work day, check that the quantity of product in
the reservoirs is enough for the daily requirement.
•
The dishwasher should be kept perfectly clean and maintained.
9.1.4 Preparation of the dishes
Before washing the dishes, the preparatory steps below should be followed:
•
Remove the largest pieces of waste from the dishes before placing them in the baskets to
avoid blocking the filters, nozzles and tubes.
•
Wash glassware first.
•
Put the plates in the rack basket.
•
Place the glasses upside down.
•
Place the cutlery in the cutlery baskets with the handles downwards. The different pieces of
cutlery can be mixed.
•
Place the cutlery baskets in the lower baskets.