Winterhalter Gastronom GR 64

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89003809

09/98 sch

Winterhalter Gastronom GmbH

Postfach 1152

D-88070 Meckenbeuren

Operating Instructions

Winterhalter Gastronom utensil washing machines GR 64, GR 65, GR 66, GR 66/1

Contents:

1. Intended purpose.................................................................................................. Page 1

2. Installation and initial start-up................................................................................ Page 1

3. Safety information for the operator........................................................................ Page 2

4. Operating elements............................................................................................... Page 3

5. Before the wash.................................................................................................... Page 4

6. Wash cycle............................................................................................................ Page 6

7. After the wash....................................................................................................... Page 8

8. Care and maintenance.......................................................................................... Page10

9. Faults.................................................................................................................... Page11

10. Optional extras.......................................................................................................Page12

11. Special notes......................................................................................................... Page13

12. Emission data........................................................................................................ Page13

1. Intended purpose

The Winterhalter Gastronom utensil washing machines GR 64, GR 65, GR 66 and

GR 66/1 are designed for cleaning all types of utensils used in catering establishments.

They may only be used for this purpose, and in accordance with the operating instructions.

Any other usage or modification of the machines’ design without our written consent will ex-

empt us from all guarantee and product liability obligations.

2. Installation and initial start-up

The machine must be installed and connected to the on-site supply and waste pipes in

accordance with the “Installation instructions for Winterhalter Gastronom utensil

washing machines“.

The initial start-up (or so-called “running-in” phase) and the briefing of the machine opera-

tor must be performed by Winterhalter service technicians in accordance with the “Start-up

regulations for Winterhalter Gastronom dish and utensil washing machines“. For this

purpose, you should contact the Winterhalter representative responsible for your factory

once the machine has been correctly connected to the on-site supply pipes.

Your dishwasher is not ready to be put into operation until all connections have been

completed.

WWHH

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Need help?

Do you have a question about the Winterhalter Gastronom GR 64 and is the answer not in the manual?

The Winterhalter Gastronom utensil washing machines, including models GR 64, GR 65, GR 66, and GR 66/1, are designed for cleaning various utensils in catering establishments. They are intended for this specific purpose and must be operated according to the provided instructions. Any unauthorized use or modification of the machine's design will void the guarantee and product liability.

Function Description:

These machines offer two primary wash programs: "Short" (Program 1) for lightly soiled items without dried-on dirt, with a standard setting of 2.4 minutes, and "Long" (Program 2) for normally soiled items with dried-on dirt, with a standard setting of 5 minutes. Both programs involve an intensive cleaning phase with circulating detergent solution from above and below, followed by a freshwater rinse at 85°C, which includes rinse aid. The cycle times are extended until the boiler reaches 85°C for hygienic cleaning, provided the boiler heating power is adjusted to the water inlet temperature.

The machine features a main switch (1) to turn it on (lamp illuminated) and off (lamp extinguished). An indicator lamp (2) shows when the detergent solution has reached its operating temperature, extinguishing once the temperature is met. A continuous circulation function (5) allows for intensive washing of heavily soiled items for up to 15 minutes. A continuous freshwater rinse/tank cleaning function (6) activates a freshwater rinse for cleaning the inside of the tank. The drain tank switch (7) opens the discharge valve for 5 minutes to drain the tank; it must be pressed again to extinguish its indicator lamp. An optional manual cold-water pre-rinse (8) is available to rinse off albuminous impurities (meat and blood residues) with cold freshwater before the main wash, preventing them from congealing on contact with the hot detergent solution.

Important Technical Specifications:

The machines have different tank volumes: GR 64 and GR 65 have 85 liters, GR 66 has 100 liters, and GR 66/1 has 125 liters. The recommended preliminary detergent dosage for Winterhalter Gastronom detergent P 65 varies by model: 255g (1 measuring cup) for GR 64/65, 300g (1 1/3 measuring cup) for GR 66, and 375g (1 1/2 measuring cup) for GR 66/1. Re-dosing of detergent is recommended after approximately 10 wash cycles (or 5 cycles if using the cold-water pre-rinse permanently) due to the decrease in detergent concentration from freshwater rinses. The freshwater rinse volume is approximately 5 l/rack for GR 64/65, 8 l/rack for GR 66, and 7.5 l/rack for GR 66/1. The freshwater rinse temperature is 85°C for hygienic cleaning. The workplace-related noise emission level is specified as LpAeq in dB (value not provided in the excerpt).

Usage Features:

Before operation, users must open the on-site shut-off valve, turn on the main switch, and test the residual-current operated circuit-breaker. The machine automatically fills the tank. Users must ensure the "Drain tank" switch (7) is off and its lamp is not illuminated. Once the required operating temperatures are reached, the white indicator lamp (2) extinguishes. It's crucial to check and top up the rinse aid container to ensure it never becomes completely empty, as rinse aid is metered automatically.

For washing, users should remove large food leavings and soak dried-on residues. Utensils should be placed in the rack with openings facing downwards, avoiding piling to ensure proper spray jet coverage. Baking trays should be tilted forwards with dirty sides down. A plastic accessory rack can be used for cutlery and small items. After loading, the door must be closed. The selected program's indicator lamp remains illuminated throughout the cycle and extinguishes when complete, signaling that the door can be opened and the rack removed. It is important not to remove the rack prematurely to avoid interrupting the program. The door should remain closed when the machine is not in operation to conserve energy.

Maintenance Features:

Regular maintenance is crucial for the machine's longevity and performance. This includes:

Subjecting the machine to a functional check.
Removing and cleaning wash arms and nozzles.
Cleaning residues from the inside of the machine.
Cleaning the fine-mesh strainer in the dirt trap of the water supply.
Cleaning the electrode of the conductivity-sensitive metering unit (if installed).
Decalcifying the machine if necessary by draining it, stopping detergent supply, refilling, adding decalcifier solution (according to manufacturer's directions), activating continuous circulation for approx. 10 minutes, then draining again. The decalcifier solution should not be left in the machine for several hours. After decalcifying, restart detergent supply, refill, run for 10 minutes, and then drain or use for washing.
Daily cleaning involves ensuring no rusty foreign bodies are left on the tank floor and walls, as these can cause "stainless" steel to rust.
The machine should undergo thorough servicing by a specialist at least twice a year, preferably a Winterhalter service technician.
The outside of the machine should be cleaned with a soft cloth and suitable stainless steel cleaning agents; Winterhalter Gastronom stainless steel cleaner and polish are recommended.
After washing, the tank must be fully drained and cleaned. This involves removing and cleaning the strainer basket and surface strainers, then reinserting them. The inside of the tank should be cleaned by briefly pressing the "Clean tank" button (6). If the tank does not drain completely, the "Drain tank" switch (7) should be switched off briefly and then on again.
After daily use, the on-site main switch and shut-off valve should be turned off. The machine doors should be left open to allow any remaining moisture to evaporate.
If the detergent solution becomes heavily soiled after intensive washing, it should be drained, the tank cleaned, and then refilled with a new preliminary dose of detergent.

Safety Information:

Users must read and understand the operating instructions and receive personal instruction before using the machine. Operation must strictly adhere to these instructions. To prevent injury, do not open any coverings or machine parts requiring a tool. For electrical issues, always contact a professional electrician. When handling detergent and rinse aid, observe safety information on their packaging. Wear protective gloves for any work inside the tank during operation or daily maintenance/shutdown. In case of faults not related to water or power supply, contact Winterhalter customer service. The machine is not hose-proof; avoid spraying the outside with high-pressure or steam-jet cleaners.