As reliable as most of our modern equipment is these days, there will always be a time when something breaks down, usually at the most inconvenient time. These are unforeseen events that every business must deal with, but the best way to keep them to a minimum is by regular maintenance.
Establish Maintenance Schedules for Essential Equipment
Major businesses, and essential facilities such as hospitals and the like, have their critical equipment on a regular maintenance schedule. Every item on such a schedule is reviewed at specified intervals and any necessary repairs or replacements done before any breakdowns occur. Many life-threatening incidents are avoided when maintenance schedules are acted on as intended.
Breakdowns Cause Disruption
Commercial dishwashers may not cause life-threatening incidents when they break down, but unless an alternative solution can be found quickly, they can certainly cause a lot of inconvenience, especially in a large facility like a major hotel or hospital.
At NLE Commercial, we are only too aware of the type of inconvenience that results when equipment breaks down without warning. Our electrical contractors are frequently called out to businesses where commercial washers, dryers and dishwashers that are desperately needed have stopped working, sometimes in mid-cycle.
Train Regular Staff to do Simple Daily Maintenance Tasks
To avoid this costly scenario, there are tasks the regular staff can be trained to do that fall into the category of preventative maintenance. This supports the more technical things that are done when following maintenance schedules, and reduces the costs associated with getting work done by specific trades.
Clean Dishwasher Filters, Spray Arms and Nozzles for the Next Shift
For commercial dishwashers, for example, we recommend that the filter is cleaned regularly to remove food particles that may have become trapped and not washed out in the final rinse cycle. In a busy kitchen where the dishwasher is operating continuously, doing this at the end of each shift does not take a lot of time, and leaves the machine clean and ready for the next shift.
At the same time, staff should clean the spray arms and nozzles, and wipe out the interior of the machine to remove any residue that may have been left after the final cycle. It is not necessary to use any harsh chemicals for this task, as they could damage the machine. Where possible, leave the door open to dry out the inside.
Technical Inspections as Recommended in Operating Manuals
We also recommend regular technical inspections by a qualified person, following the manufacturer’s instructions in the operating manual that came with the machine. These manuals should always be kept in a central place where the technicians can quickly access them if any problems arise.
These daily cleaning tasks, coupled with the regular inspections, should keep your commercial dishwasher working efficiently for many years.