PREPARATION:
Before proceeding with the start-up of the unit,
verify the following:
1. The strainer is in place and is clean.
2. That the wash and rinse arms are screwed securely
into place and that their endcaps are tight. The wash
and rinse arms should rotate freely.
POWER UP:
To energize the unit, turn on the power at the ser-
vice 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, close the door and
depress the ON/FILL-OFF/DRAIN rocker switch in the ON posi-
tion. The machine will run a partial cycle and fill to the factory
preset level. Open the door and verify that the water level is
correct. Hereafter, the water level is controlled by the timer that
has been preset at the factory. Verify that there are no other
leaks on the unit before proceeding any further. The wash tub
must be completely filled before operating the wash pump to
prevent damage to the component. Once the wash tub is filled,
the unit is ready for operation.
NOTE:
Make sure the orange wires at the heater contactor are
connected properly. They have been purposely disconnected at
the factory to avoid damage to the heater element when there is
no water in the booster heater.
The machine runs a complete cycle to drain and fill. If the
machine is not allowed to drain, the water will build up inside the
tub. After the initial fill, the rinse water for the current cycle will
become the wash water for the next cycle.
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 dish-
machine 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 instruc-
tions there. Afterwards, check that all of the chemical levels are
correct and/or that there is plenty of detergent available for the
expected workload.
WARM-UP CYCLES:
For a typical daily start-up, it is recom-
mended to run the machine through 3 cycles to ensure that all of
the cold water is out of the system and to verify that the unit is
operating correctly. To cycle the machine, ensure that the power
is on and that the tub has filled to the correct level. Open the
door and the cycle light will illuminate. When the light goes out,
close the door, the unit will start, run through the cycle, and shut
off automatically. Repeat this two more times. The unit should
now be ready to proceed with the washing of ware.
WASHING A RACK OF WARE:
To wash a rack, open the door
completely and slide the rack into the unit. Close the door and
the unit will start automatically. Once the cycle is completed,
open the door and remove the rack of clean ware. Replace with
a rack of soiled ware and close the door. The process will then
repeat itself.
OPERATIONAL INSPECTION:
Based upon usage, the pan
strainer may become clogged with soil and debris as the work-
day progresses. Operators should regularly inspect the pan
strainer to ensure it has not become clogged. If the strainer
does, it will reduce the washing capability of the machine.
Instruct operators to clean out the pan strainer at regular inter-
vals or as required by work load.
SHUTDOWN AND CLEANING:
At the end of the workday, close
the door. Start a cycle, then place the ON/FILL - OFF/DRAIN
SWITCH to the “ OFF/DRAIN” position. The unit will automati-
cally drain and turn off. Once the wash tub is drained, remove he
pan strainer. Remove soil and debris from the strainer and set to
the side. Unscrew the wash and rinse arms from their manifolds.
Remove the endcaps and flush the arms with water. Use a brush
to clean out the inside of the arms. If the nozzles appear to be
clogged, use a toothpick to remove the obstruction. Wipe the
inside of the unit out, removing all soil and scraps. Reassemble
the wash and rinse arms and replace them in the unit. The arms
only need to be hand tight, do not use tools to tighten them
down. Reinstall the strainer and close the door.
OPERATION INSTRUCTIONS
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