Inspect the utility fittings, such as steam coils,
traps, heating elements, gas burners, and all
thermostats. Follow the manufacturer's repair
instructions. Usually, you have to detach these
component parts and take them to the
maintenance shop for repairs.
Frequently check the ventilating hoods (if
installed), the hood fans, and fan accessories,
such as baffles, clampers, vanes, access doors,
louvers, registers, protective grilles, and bird or
insect screens for corrosion and rust.
Check the ventilating hood fans for grease and
other impurities that should be scraped off with a
knife. Tighten any items that have become
loosened by vibration.
Remove the rust from dishwashers with solvents
and paint over corroded areas with two coats of
rust-resistant paint. In selecting a solvent, use
the air-inhibited sulfamic acid type according to
the manufacturer's instructions.
Never use steel wool for cleaning interior
surfaces of dishwashers because small
particles may contact dishes and
eventually become embedded in food.
With regular inspection and lubrication, with
repairs and adjustments made as necessary, and with
strict observance of the manufacturers operating
instructions, these machines will last along time. To
ensure they receive the required attention, set up a
regular schedule of inspection. Monthly and annual
inspections may be satisfactory in many cases.
MONTHLY inspect ion and maintenance should
include the following:
Check the lubrication of bearings, gearboxes,
chains, and sprockets; lubricants should be
added, if required.
Check the drive V-belt tension and alignment,
flexible couplings, chains, and sprockets.
Check the electrical components for proper
functioning and safety features, including proper
Ensure the machine and the tables are level;
check for misalignment of parts, loose parts and
leaks, and unusual noises.
Check the piping system for faults.
During ANNUAL inspections, give careful
attention to the following:
Check the frames for adequacy of support;
tightness of casings, seams, joints, and
counterweights; evidence of corrosion;
watertightness of doors, hinges, and gaskets; and
correctness of clearance and alignment.
Check the pumps and impellers for corrosion or
extreme wear of parts. Disassemble them, clean
all parts thoroughly, and repair or replace badly
worn parts. Reassemble and adjust.
Lubricate all parts requiring lubrication.
Be sure to tag the dishwasher, stating the date of
the current inspection, repairs made, and the date
of the next inspection.
Observing a schedule of monthly and annual
inspections ensures the safe and efficient operation of a
range, including the oven, broiler, griddle, and so on.
Some of the major items that should be covered as part
of the MONTHLY inspection are as follows:
Check the pipe for leaks.
Clean and lubricate the motors.
Check the burner flame. Remember, the burner
should give off a blue flame when the air-oil
mixture is correct. A flue-gas analysis should be
performed to find the proper fuel-air mixture.
Check the equipment for alignment and fit of
doors, for sliding action of racks, and for
The ANNUAL inspection of oil- and gas-fired
equipment should include the following:
Check on all the parts for damage, corrosion, and
lack of paint. Remove the rust with solvents,
and paint the bare spots with heat-resistant
aluminum paint. (NOTE: If bare spots total
more than 20 percent of the entire surface, paint
Check the thermostat. If the accuracy of the
thermostat cannot be adjusted to within 5°F
accuracy, replace it with a new thermostat.
Clean soot deposits and jet openings and repair
or replace leaking piping. Clean and tighten the
nuts and bolts.