Operating Instructions (PDF 81 KB)

Operating Instructions (PDF 81 KB)
AL8 Operation
Operating Instructions
Pre-scraping of dishes is required by Food Hygiene Regulations. The best
method is to pre-rinse with warm water with a Pre-rinse Spray Unit - or
alternatively by scraping or dunking in water.
Cutlery should be pre-soaked in warm water, preferably containing cutlery presoak compound - refer your chemical supplier.
Do not overload racks or cutlery containers, minimise the overlap of crockery.
Wash cutlery unsorted, handles down.
It is essential that the machine is drained and cleaned at the end of each day.
Drain the machine then remove, clean and replace filters as per the operating
instructions. Regularly check the wash and rinse jets and clean them if
necessary – see regular cleaning.
Remove scrap trays 1 and wash pump inlet filter 3 or 4, where fitted, and rinse
or brush clean.
Remove wash and rinse arms by undoing the central thumbscrews 5.
Remove the end cap screws 6 from the wash arms. If necessary remove end
screws from the rinse arms and flush the arms with water and/or use a toothpick
or paperclip to clear jets.
Cycle times are short and water consumption per cycle low – so there is no
advantage in overloading racks.
Use the longest cycle - 3 - whenever possible. Water consumption does not
increase with longer cycles so only switch to faster cycles when it is necessary.
Fit drain upstand, wash pump inlet filter and scrap trays and shut door.
Turn wall and machine power switches on.
Power light glows red and machine fills automatically.
Wash Ready light (water symbol) glows amber when wash tank is ready.
Rinse Ready light (tick symbol) glows amber when the machine is up to
required temperature and ready to run.
Select required cycle (1 = 2, 2 = 4, 3 = 6 minutes). Try cycle 3 initially and
switch to faster cycles, only if necessary. Load rack into machine and shut door.
GREEN light comes ON and machine starts operating.
Note: Machine will not operate unless AMBER light is ON. Delays may be
caused if the temperature of the water supply is low. After removing racks do
not shut door as machine will cycle again.
Turn machine and wall switches off. Remove drain upstand to drain wash tank.
Remove filter and rinse clean. Replace drain upstand, filter and scrap trays.
Correct type and quantity of detergent is essential for good results.
Use good quality chemicals and regularly check containers. Discuss the use of
drying agent and cutlery pre soak solution with your chemical supplier.
Single tank commercial dishwashers do not have a drying cycle. However, the
machines do rinse at high temperatures which promotes fast drying particularly
when drying agents are used.
At the end of the cycle promptly remove the rack from the machine - leave the
rack on the bench for 2 to 3 minutes before emptying. This time will be reduced
with correct use of drying agent (rinse fluid) which reduces water surface
tension and allows water to drain quickly from wash ware. For advice on drying
agents and injectors refer to your chemical supplier.
Regular servicing of the dishwasher is essential for high performance, efficient
operation and long machine life. Contact us for information on maintenance
24 HOUR SERVICE 1800622216
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