How to Operation the Fully Automatic Large Commercial Dishwasher?

The daily operation of a large automatic dishwasher: The main structure of a commercial dishwasher is composed of all stainless steel racks, washing, rinsing, transmission systems and electrical control systems.

The main purpose of commercial fully automatic dishwashers is to clean and disinfect tableware in canteens such as restaurants, canteens, hotels, and tableware disinfection centers. The main structure of a commercial dishwasher is composed of all stainless steel racks, washing, rinsing, transmission systems and electrical control systems.

The daily operation of a industrial dishwasher:

1. Check whether all dishwasher components are installed correctly (including the upper and lower sprays of the main washing tank, hanging curtains, garbage screens, nozzles of the final sprayer, etc.).

2. Close the drain pipe and inspection door inside the machine, turn on the electric switch of the heater, let the water preheat for five minutes, and then turn on the water system to fill the machine with hot water. Under normal circumstances, there is water in the drain pipe at the bottom of the machine. Overflow means that the machine has been filled with water, and the water inlet system must be turned off to stop adding water (some dishwashers do not have an automatic stop system).

3. Turn on the thermostat switch of the dishwasher and let the hot water inside heat up to: 40°C-50°C for the pre-wash tank, 60°C-70°C for the main wash tank, and 80°C-90°C for the final sterilized water.

4. Check whether the base or drier is placed correctly and adequately.

5. Start the machine for washing.

The dishwasher must be operated correctly to ensure its cleaning effect, and regular maintenance is also conducive to extending its service life.