We use cookies to offer you a better browsing experience, analyze site traffic, personalize content and serve targeted ads. Please review how we use cookies here – Privacy Policy. By using our site, you consent to our use of cookies and you have reviewed the Terms and Conditions of Use and consent thereto.
How To Clean & Maintain Your Low Temp Commercial Dish Machine
Thursday, July 10, 2025
warewashing
How To Clean & Maintain Your Low Temp Commercial Dish Machine
FAQs
- Why is it important to inspect a dish machine before use?
Inspecting a dish machine before use ensures there is no leftover debris, dirty water, or clogged screens. Regular checks help maintain consistent cleaning results and prevent costly breakdowns.
- How should I handle the dish machine chemicals?
Each chemical has its own designated bucket: red for detergent, white-lid for chlorine sanitizer, and blue for rinse aid. Buckets should be changed one at a time, with the feed tube fully submerged. The system is pre-calibrated, so chemicals will dispense properly when set up correctly.
- How often should the scrap tray be cleaned?
The scrap tray should be removed and cleaned at the end of each night. This prevents clogs, reduces fruit fly issues, and keeps the dish machine operating efficiently.
- How do I clean the wash arm?
To clean the wash arm, release the lock pins with a quarter turn, remove the arm, and take off the end cap. Use a toothpick or similar tool to clear rinse and wash jets. Rinse the bearing under water until it spins freely, then reassemble and lock it back in place.
- What services does State Cleaning Solutions provide for dish machines?
State Cleaning Solutions offers commercial dish machine leasing, regular maintenance, and support for emergency issues. These services help keep dish machines in optimal working condition with minimal downtime.
State Industrial Products © 2025 . All rights reserved.