Frequency:
Daily

Procedure:

1. Make sure wash arms, scrap trays, final rinse jets and dishmachine are clean.
2. Place scrap trays, wash arms and curtains in their proper place.
3. Close drain valves tightly.
4. Open fill valves and fill all tanks to proper level, then shut off all fill valves.
5. Turn on gas, electric or steam heater for all tanks and final rinse.
6. Check if rinse additive bottle is filled. Replace if necessary.
7. Turn on all warewashing machine motors and the electronic detergent dispenser. A red light and buzzer on the electronic dispenser will tell you when more detergent is needed.
8. Verify correct water temperature in all tanks before washing dishes. Complete Dishwashing/Warewashing Machine Temperature Log twice a day (see HACCP Manual, part I, section V).
9. Change water in tanks every 2 - 4 hours.
   
   Refer to local regulatory requirements for correct water temperatures.