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 manufacturer's 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 grounding. 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 levelness.
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 the equipment.)
Check the thermostat. If the accuracy of the thermostat cannot be adjusted to within 5F 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.Continue Reading