10
OPERATING INSTRUCTIONS
Dishes are expensive. An average plate can
cost over $5.00. Be very careful when
preparing and handling dishes.
A. Scrapping. Scrapping operations are
necessary to remove, mechanically or by
hand, the remaining food from dishes prior to
the dishwashing operation. The purpose of
scrapping is to keep excessive garbage from
going into the dishwashing machine. Hand
scrapping is done by hand or with a rubber
spatula. The use of a pre-rinse hose for wet
scrapping of dishes before they go into the
machine is ideal for removing small particles of
soil not removed by the hand scrapping
operation. It also saves labor because less
time will be required in the full scrapping
operation if the water scrapping method is
used, plus a better job can be assured using
this method. Water scrapping is a must, but if it
is not available, a rubber spatula or glove can
be provided for you to do a thorough job of
hand scrapping the dishes.
B. Racking Dishes. Properly placing the
dishes in the rack before washing is one of the
most important jobs the operator must perform.
Every surface of a soiled dish must be reached
by the machine sprays to provide sufficient
scrubbing action in the time that the dish is
being sprayed by detergent solution. Piling
dishes won't save you time. Many of the dishes
will not be cleaned during the wash cycle and
will require sorting and washing a second time.
Be a PRO do it right the first time. Be sure to
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