In order to save detergent and energy only start a wash cycle when the dishwasher is full without
overloading the racks and avoiding any overlapping of crockery.
In order to keep maintenance to a minimum, WE ADVISE TO CLEAN THE CROCKERY BEFORE LOADING
THE MACHINE; by removing food, lemon peel, toothpicks, olive pits etc. which could partially obstruct the
filter of the solenoid valve, thus compromising the washing performance, the quality of the final result will
improve considerably.
Remove all food residue from the crockery.
Leave the dishes and cutlery with dried-on food residue to soak in water before loading the rack.
Place the basket in the dishwasher, shut the door and start the wash cycle.
12 FUNCTIONAL CHECKS
Before operating the machine it is appropriate to follow the testing procedure below:
1) CHECKING THE WATER LEVEL:
▪ During the filling of the bowl, the water must stop flowing into the bowl when its level is at least 1 cm
below the level of the overflow.
▪ To protect the heating element while the bowl is being drained, the load solenoid valve must start
operating again when the water level is 2 cm above the heating element.
2) CHECKING THE RINSE CYCLE:
▪ The rinse arms must rotate freely and all the sprayers must work correctly.
3) CHECKING THE WASH CYCLE:
▪ The wash water must be distributed with high pressure by all the sprayers.
▪ The wash arms must rotate freely under the water pressure.
4) CHECKING THE TEMPERATURE LEVELS:
▪ The rinse and wash water temperature levels must correspond to the data highlighted in the
"Adjustments and checks" chapter
5) CHECKING THE DISPENSER/DISPENSERS:
▪ During each cycle, the dispenser must intake the correct amount of surfactant and/or detergent. To
this end, it is useful to remember that 8 cm. of the transparent supply tublet with a cross-section of
5x8 mm. contain approximately 1 gram of product (1 cm³).
6) CHECKING THE WASH RESULTS:
▪ The wash results must be visibly satisfactory and the wash cycle must ensure that every possible
food residue is removed from the surface of the crockery.
▪ The rinse cycle must remove small residues of food and detergent from the crockery.
▪ At the end of the cycle, the perfectly clean crockery must dry almost instantly by evaporation as soon
as the basket is extracted from the machine.
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