CHAMPION USN10 - Manual (Page 44)

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PART 4: CLEANING AND MAINTENANCE
PART 4: CLEANING AND MAINTENANCE
In This Part—
• Introduction
• Daily cleaning schedules
• Deliming schedules
• Preventive maintenance schedules
• Lubrication schedules
4.1 Introduction
Cleaning your machine is the best maintenance that you can provide. Components that are not
regularly flushed and cleaned do not perform well.
The following schedules are the minimum requirements necessary for the proper performance
of your machine. Intervals should be shortened whenever your machine is faced with abnormal
working conditions, hard water, or multiple shift operations.
4.2 Daily Cleaning Schedules
Every 2 Hours or After Each Meal Period
1. Drain the dishwasher.
2. Flush interior with fresh water.
3. Clean scrap screen and pump intake screen.
4. Clean spray arm nozzles.
Every 8 Hours or at the End of the Day
1. Drain the machine.
2. Flush interior with fresh water.
3. Clean scrap screen and pump intake screen.
4. Clean spray arms.
5. Clean the final rinse nozzle openings with a paper clip.
CAUTION:
Do not hose down the exterior of the machine with water.
6. Thoroughly clean the exterior of machine with mild soap solution.
7. Reassemble the machine.
8. Leave doors open to aid in drying.
!