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 180F. Adjust the mixing valve to the HOT position to maintain a temperature range of 180F to 195F. 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 140F 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:

Wash: 140F - 160F Rinse: 180F-195F

Final rinse: 180F - 195F

8.  Place the dishrack on the conveyor carefully and allow the conveyor to push the rack through the

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 (180F- 195F).

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 (0F-200F) 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.