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PREVENTATIVE MAINTENANCE
MAINTENANCE
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 your machine. As a reminder, here are some steps to take to
ensure that you are using the dishmachine the way it was designed to work:
1. Ensure that the water temperatures match those listed on the machine data plate.
There can be a variety of reasons why your water temperature could be too low.
2. Ensure that all strainers are clean and secruely in place 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 that all wash and rinse arms are secure in the machine before operating.
4. Ensure that the standpipe is seated in the sump 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 into machine have been verified at
the
correct concentrations.
9. Clean-out the machine at the end of every workday per the Shutdown and Cleaning
section of this manual.
10. Follow all safety procedures, whether listed in this manual or put forth by local, state,
or national codes/regulations.
PREVENTATIVE
MAINTENANCE
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