Conveyor Dishmachine

1. Turn off the motor and power switches.
2. Check all rinse nozzles and make sure they are free of lime and solids. Use a paper clip that has been straightened to clean the nozzle opening.
3. Pull the drain levers up to open drains.
4. Remove wash arms and wash arm end caps. Push any nozzle obstructions into the wash arms. Thoroughly flush the wash arms
   in a sink and replace the wash arm end caps.
5. Clean off any scraps from the machine walls and dish tables.
6. Remove and clean all strainer pans, baskets, and pump intake.
7. Remove and clean final rinse pan or auxiliary rinse strainer. Clean out pan and drain opening in pan bottom.
8. Remove curtains and thoroughly scrub, rinse, and allow to dry.
9. Use heavy-duty hose fitted with a squeeze valve to wash out the interior. Remove soil with a cloth and mild cleanser. Rinse again with the hose.
10. Reassemble all removed components. When not in use, leave the doors open and curtains removed.

Unit will not fill or hold water

• Make sure the drain valve is closed. Clear any food particles that may be blocking the drain valve seat.
• Make sure there isn’t scale or debris buildup on the probes.

Dish racks will not move on conveyor

• Check for broken or worn ladder rungs on bottom of dish rack.

Unit not washing properly

• Make sure the racks are loading properly.
• Remove and clean the spray manifolds per the operators manual.
• Make sure the water level in the tank is at the appropriate level.
• Verify the detergent container is full.
• Check for low or high water pressure. Ensure pressure aligns with unit requirements, typically 15–30 PSI.
• Verify the tank HEAT switch is ON.

Soft water not only helps deliver pristine results but it also helps minimize total warewashing costs.

•  Saves 21-29% in energy costs
• Reduces water costs by minimizing rewash
• Reduces labor costs and increases sanitation by reducing the need for hand-wiping wares

Hard water requires the use of more detergent, or cleaner, to effectively clean wares.