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prewash, wash, and rinse sections. The final rinse
should always remain the same (180°F to 195°F).
OPERATING THE DISHWASHER
The first thing you should do is to read and become
familiar with the operating instructions included on the
instruction plate that is mounted on the hood of the
machine you are operating. Always follow these
instructions.
Otherwise, you may damage the
equipment or injure yourself and others.
The following detailed instructions are given for
double-tank machines since most machines in service
are of this type. These directions are also generally
applicable to single-tank units, except for wash and rinse
time intervals and temperatures.
1. Inspect the machine to make sure the scrap
screens are in place, spray arms are capped and adjusted
so that the spray hits the utensils directly, and splash
curtains are in place and not hanging closer than 5 inches
to the conveyor.
2. Close the drain valves to the wash and rinse
sections of the machine. Open the hot water fill valves
and fill the tanks to the full mark on the water level
indicator.
3. Open the steam valves and allow the
temperature of the water to reach 180°F. Adjust the
mixing valve to the HOT position to maintain a
temperature range of 180°F to 195°F. On machines with
hot water booster heaters installed, open the hot water
and steam valve to the booster heater.
4. On machines without automatic detergent
dispensers, add the prescribed amount of detergent.
5. Push the START button to start the pumps and
conveyor and run the machine for 2 minutes to
thoroughly mix the detergent and bring the temperature
of the wash tank up to 140°F or above.
6. Look inside the ends of the machine to make sure
the power sprays are operating properly.
7. During the operation of the machine keep a close
check on the temperature gauges and make sure they are
within the following temperature ranges:
l
l
l
8.
Wash: 140°F - 160°F
Rinse: 180°F-195°F
Final rinse: 180°F - 195°F
Place the dishrack on the conveyor carefully and
allow the conveyor to push the rack through the
4-21
machine. If the conveyor is properly set, the utensils
will receive a 20-second wash and a 20-second rinse.
9. As the dishrack approaches the end of the
machine, it will pass a lever that will actuate the final
rinse. Observe the final rinse temperature gauge for
correct temperature (180°F- 195°F).
10. Allow all dinnerware and silverware to air dry
for at least 1 minute after passing through the machine.
11. Place the clean, air-dried dinnerware and trays
bottom side up in a clean storage cabinet or dispenser.
12. Place an empty cylinder over clean, air-dried
silverware; invert and place in a clean storage cabinet.
13. For every 30 to 45 minutes of continuous
machine operation, the wash tank should be drained and
the scrap trays cleaned. Check the machine
temperatures frequently using a pocket thermometer
(0°F-200°F) to assure the accuracy of the temperature
gauges.
The washing of silverware is often unsatisfactory
because too much silverware is placed in the rack to be
thoroughly cleaned. The proper procedure for washing
the silverware is to sort the silver and place 15 to 20
pieces in each cylinder-shaped compartment; run the
silverware through the dishwashing machine with the
service end up. When the wash-rinse cycle is complete,
the sanitized silver should be stored by inverting it in the
cylinder-shaped containers; thereby the washing and
sanitizing is done without having to touch the utensils.
CLEANING THE DISHWASHING
MACHINE
The dishwashing machine must be thoroughly
cleaned after each meal or use.
The following
procedures are to be followed:
1. Turn the machine off.
2. Secure the steam and hot water valves to the final
rinse mixing valve, or the steam and hot water valves to
the hot water booster heater.
3. Add 3/4 to 1 1/2 cups of dishwashing machine
detergent to the rinse tank, depending on the capacity of
the rinse tank.
4. Turn the machine on and allow it to operate for
5 minutes.
5. Turn the machine off and secure the steam valve
to the rinse tank.
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