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DETERGENT CONTROL
INSTALLATION & OPERATION
DETERGENT CONTROL: Detergent usage and water hardness are two factors that contribute greatly to how efciently
this dishmachine will operate. Using detergent in the proper amount can become a source of substantial savings. A
qualied water treatment specialist can relate what is needed for maximum efciency from the detergent.
1. Hard water greatly affects the performance of the dishmachine, causing the amount of detergent required for washing
to increase. If the machine is installed in an area with hard water, the manufacturer recommends the installation of water
treatment equipment.
2. Deposited solids from hard water can cause spotting that will not be removed with a drying agent. Treated water will
reduce this occurence.
3. Treated water may not be suitable for use in other areas of operation and it may be necessary to install a water
treatment unit for the water going to the dishmachine only. Discuss this option with a qualied water treatment specialist.
4. Dishmachine operators should be properly trained in how much detergent is to be used per cycle. Meet with a water
treatment specialist and detergent vendor to discuss a complete training program for operators.
5. Certain dishmachine models require that chemicals be provided for proper operation and sanitization. Some models
may require the installation of third-party chemical feeders to introduce those chemicals to the machine. The manufacturer
does not recommend or endorse any brand name of chemicals or chemical dispensing
equipment. Contact a chemical distributor for questions.
6. Some dishmachines come equipped with integral solid detergent dispensers. These dispensers are designed to accom-
modate detergents in a certain-sized container. If applicable, relate this to a chemical distributor upon rst contacting them.
7. Water temperature is an important factor in ensuring that the dishmachine functions properly, and the machine's data
plate details what the minimum temperatures must be for the incoming water supply, the wash tank and the rinse tank. If
minimum requirements are not met, there is a possibility that dishes will not be clean or sanitized.
8. Instruct dishmachine operators to observe the required temperatures and to report when they fall below the minimum
allowed. A loss of temperature can indicate a larger problem—such as a failed heater—or could indicate that the hot water
heater for the operation is not up to capacity and a larger one may need to be installed.
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