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C. Stacking and Storage. The stacking and
storage of dishes that are being washed and
sanitized is very important. A dish may be
perfectly washed but at risk of being
contaminated from the handling after washing.
Avoid storing dishes where they may be soiled.
Minimize handling the dishes with the hand on the
food contact surfaces (towel drying is an incorrect
procedure). Do not stack plates and dishes higher
than 12 inches; their combined weight can
destroy the porcelain surface on the bottom
plates.
D. Cleaning the Jet-Tech Dishwasher. Certain
times of the day should be reserved to clean the
dishwashing machine. Follow the cleaning and
inspection procedures listed below.
Cleaning the Drain Screen Remove
the drain screen and thoroughly clean all foreign
material from the screen. Do not bang the screen
on the table to jar food loose. Use the faucet or
pre-rinse hose. Check the seat casting where the
drain stopper sets to make sure no foreign
material is present. Re-install drain screen and
determine that it is the proper position.
Cleaning the Wash Arms - Inspect the
upper and lower spray arms to insure that they are
not clogged with food scraps. Otherwise, full and
uniform spray pressures will not be delivered to the
soiled dishes.
If there is any question as to the spray arm
nozzles being clear of food scraps, they should be
removed and cleaned. To remove the arm,
loosen nut and pull arm out of spray base. The
arm can be checked for locked jets by running
water into the hug and observing that all jets are
flowing. Clogged jets can be cleared with a
toothpick or small wire and the entire arm can be
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