PRE-RINSING
Pre-scraping of dishes is required by Food Hygiene Regulations. The best method is to pre-rinse with
warm water with a Fisher Pre-rinse Unit - or alternatively by scraping or dunking in water. Cutlery
should be pre-soaked in warm water, preferably containing cutlery pre-soak compound - refer your
chemical supplier.
RACKING PROCEDURES
Do not overload racks or cutlery containers, minimise the overlap of crockery. Wash cutlery unsorted,
handles down. Cycle times are short and water consumption per cycle low – so there is no advantage
in overloading racks.
CYCLE TIMES
The GL has a 1, 2, 3 minute cycle and extended manual cycle.
CHEMICAL
Correct type and quantity of detergent is essential for good results and rinse fluid speeds drying. Use
good quality chemicals and regularly check supply containers. Detergent and rinse fluid concentration
can be changed by adjusting dispensing time on the keypad (refer to page 8 User Programming). Prime
detergent line by turning on the DETERGENT PRIME option in the User Settings menu. Detergent pump
will operate continuously for up to 1 minute and prime the line; repeat process as necessary until line is
fully primed.
DRYING
Single tank commercial dishwashers do not have a drying cycle. However, the machines do rinse at
high temperatures which promotes fast drying particularly when drying agents are used.
At the end of the cycle promptly remove the rack from the machine - leave the rack on the bench for 2
to 3 minutes before emptying.
Operating Procedures
REGULAR CLEANING – at least once a week
Remove filter basket (3), scrap tray (2) and wash filter
(1). Remove wash (6) and rinse arms (5) by undoing the
central thumbscrews (4). Inspect all jets – use tooth-
pick or paperclip and remove arm end-caps if necessary
to flush and clear. Clean and then replace all items.
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Manufactured in New Zealand by Washtech Ltd.
414 Rosebank Road, Avondale, Auckland 1026
Tel (09) 829 0930 | Fax (09) 828 9351
Web www.starline.co.nz
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