Distributed in Australia by Moffat Pty Limited
740 Springvale Road, Mulgrave 3170 Victoria
Tel (03) 9518 3888 | Fax (03) 9518 3818
Web www.moffat.com.au
PRE-RINSING
Food scraps must be removed from dishes by scrapping, dunking in water or preferrably with a Fisher
pre-rinse spray unit. Soak accumulated cutlery in container filled with water before washing.
RACKING PROCEDURES
Do not overload racks or cutlery containers, minimise the overlap of crockery. Wash cutlery unsorted,
handles down (except sharp knives). Cycle times are short and water consumption per cycle low – so
there is no advantage in overloading racks.
CYCLE TIMES
The M2 has a 1, 2, 3 minute cycle and an 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 temperature which promotes fast drying particularly when drying agents are used. At the end
of the cycle promptly remove the rack from the machine and leave it on the bench for 2 to 3 minutes
before emptying.
Operating Procedures
REGULAR CLEANING – at least once a week
Remove scrap tray (1) and upstand (2). Remove wash (3)
and rinse arms (4) by undoing the central thumbscrews
(5). Inspect all jets – use toothpick or paperclip and
remove arm end-caps if necessary to flush and clear.
Clean and then replace all items.
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