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07610-003-61-42-T
PREVENTATIVE MAINTENANCE
MAINTENANCE
The dishmachines 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 maintenance and repairs not specifi cally
discussed in this manual should be performed by QUALIFIED SERVICE PERSONNEL
ONLY. Performing maintenance on your dishmachine may void your warranty if it is still
in effect, so if you have a question or concern, do not hesitate to contact a QUALIFIED
SERVICE AGENCY.
There are many things that operators can do to prevent catastrophic damage to the
dishmachine. One of the major causes of component failure has to do with prescrapping
procedures. A dishmachine 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 fl at in
the tub.
When cleaning out strainers, do NOT beat them on waste cans. The strainers are made
of metal and can be forgiving; 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 fl at in the tub.
You may wish to learn more about how your water hardness will effect the performance
of your machine. Hard water makes dishmachines work harder and decreases effi ciency.
Again, it is important to remind operators that trying to perform corrective maintenance
on the dishmachine could lead to larger problems or even cause harm to the operator. If
a problem is discovered; secure the dishmachine 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
dishmachine 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.
PREVENTATIVE
MAINTENANCE
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