Keating Of Chicago Custom Pasta Gas System 0107, Руководство по обслуживанию

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10
PREVENTIVE
MAINTENANCE
Preventive maintenance should be done in daily,
weekly, monthly and yearly intervals as necessary.
Following preventive maintenance procedures will help
keep your Pasta System working efficiently. Proper care
and servicing will lead to years of quality performance.
¥ ¥ NOTE: The most important part of any maintenance
program is daily cleaning. Ninety percent of any
maintenance problem is directly or indirectly related to
cleanliness.
¥ ¥ NOTE: Water level problems caused by the sensors
not being cleaned adequately will not be covered under
warranty.
* High production facilities should be checked more often.
NOTE : Use of sodium chloride (salt) during the cooking
process will have a detrimental effect on the cooker
vessel and will void the warranty.
LIMITED CALIBRATION
Calibration is not covered under warranty
A. Calibration
¥ ¥ NOTE: This procedure can only be used with the
primary (left side) thermostat. When calibrating the
secondary (right side) thermostat.
You will need:
One standard flat blade screwdriver.
One accurate thermometer suitable for boiling water.
¥ ¥
NOTE: For best results, water should be clean.
1. Set thermostat to 212°F(190°C).
2. Allow Pasta System to cycle three times.
3. Place an accurate thermometer in the water.
Figure 4-1: Thermometer in water
¥ ¥ NOTE: Locate thermometer in same position for
every calibration. Position near primary thermostat
(center) bulb is recommended.
4. If calibration of thermostat is found to be less than
15°F(-9.44°C) off, simply loosen three dial plate
retaining screws, rotate dial plate to match
thermometer reading and tighten screws. If the
thermostat is more than 15°F(-9.44°C) off then a
qualified service company must be contacted to
have the Pasta System properly calibrated.
Figure 4-2
Thermostat calibration
B. The Water Auto-Fill and Low Water Safety Shut-
Off Systems
The water supply connection, located at the bottom rear
of the Pasta System and marked water, is a standard
3
/
8
”
female pipe connection. The water pressure should be
between 20-60 psi. If the pressure exceeds 60 psi, a
pressure regulator must be used. The water
temperature must not exceed 150°F(65.6°C). Hot or
warm water is not needed due to the instant recovery of
the Pasta System.
Connections suitable for hot water must be used.
All connections must be tested for leaks before
using the Pasta System.
¥ ¥ NOTE: For Pasta Systems with casters, flexible hose
must be used to avoid leaking when the Pasta System
is moved for cleaning.
Control of the water level is fully automatic with the
auto-fill system. The water level is controlled by two
circuit boards and two sensors. The sensors are located
CAUTION
PREVENTIVE MAINTENANCE CHART
TIME FRAME OPERATOR/OWNER SECTION
Hourly • Clean sensor tube with a brush
Daily • Check lights and controls.
• Check water level.
• Clean all baskets. III
Weekly • Boil-out Pasta Cooker
(2-3 times/week)
• Drain and clean Pasta Cooker
III
Monthly • Verify thermostat settings
(primary and secondary)
IV & V
Yearly QUALIFIED SERVICE
PERSONNEL ONLY
• Disassemble Pasta Cooker to
clean burners, orifices and
runner pilot tube.
• Check and replace radiants.
• Align burners
IV & V