In commercial scenarios such as catering, hotels, and canteens, an under-counter dishwasher is a core device for improving the cleaning efficiency of tableware and ensuring hygiene and safety. Under long-term and frequent use, scientific maintenance and upkeep can not only extend the service life of the equipment but also prevent malfunctions and shutdowns that could affect business operations. This article will introduce in detail the relevant knowledge of this dishwasher machine for restaurants from the aspects of principle, common faults, and maintenance measures, to help you manage the equipment efficiently.

The Working Principle of an Under-Counter Dishwasher

The core logic of the under-counter dishwasher is to achieve efficient cleaning of batch tableware through "high-pressure spraying, high-temperature cleaning, and circulating filtration". The overall process is clear and highly automated. It is mainly divided into five stages: water intake, heating, washing, rinsing and drying, and disinfection.

Common malfunctions of Under Counter Dishwasher

Under long-term high-load operation, commercial dishwashers are prone to the following types of faults, which are mostly related to improper use or lack of maintenance.

1. Decreased cleaning effect: It may be caused by clogged spray rods, insufficient water pressure, or improper detergent application.

2. The equipment does not heat up: The water temperature fails to reach the set standard. Common reasons include scaling of the heating tube, malfunction of the temperature controller, or poor circuit contact.

3. Poor drainage: Sewage accumulates in the washing chamber, mostly due to clogged drainage filters, bent drainage pipe, or malfunctioning drainage pumps.

4. Water leakage issue: Water seeping through the body or connection points may be due to aging of the sealing rubber strip, loose water pipe joints, or damage to the water tank.

5. Abnormal noise: If abnormal sounds occur during operation, it is most likely due to loose spray rods, worn water pump bearings, or internal parts falling off.

6. Unable to start: If the equipment does not respond after being powered on, it may be due to a power failure, the door control switch not being closed, or a control system failure.

Specific measures for maintenance and upkeep

The maintenance of the Under-counter dishwasher should follow the principle of "daily cleaning, regular inspection and maintenance, and seasonal care", and the specific operation is simple and easy to execute:

Daily maintenance

1. Daily cleaning: Clean the slag removal module, spray module, and internal residues once a day, and then change the water. Clean the dust on the internal water pump and fan every 1 to 2 months.

2. Check consumables: Inspect the undercounter dishwasher drawer, hook-tooth chain, heating tube, and hot air blower once a day to see if there is any damage. If so, provide after-sales service repair on time. At the same time, regularly replenish the detergent and drying accelerator to avoid affecting the cleaning effect due to insufficient consumables.

3. Drain the accumulated water: After turning off the power, drain the remaining water in the equipment to prevent bacterial growth and scale deposition. Please make sure that the fan, water pump, and motor of the dishwasher do not come into contact with water to prevent them from being burned out after being connected to electricity.

Regular maintenance

1. Weekly: Deeply clean the filter and drainage pipes, and use a descaling agent to clean the inner tank and spray rods to remove scale and oil residue. Check the water pipe joints and sealing rubber strips. If any are loose, tighten them in time.

2. Monthly: Check whether there is scale on the surface of the heating tube; Check the operating status of the water pump to ensure there is no abnormal noise or leakage. Add motor chain oil once a month. Oil the transmission reducer once every two months.

Seasonal change/long-term shutdown maintenance

If the equipment is out of use for a long time (such as during holidays), it is necessary to thoroughly clean the interior of the equipment, drain all the water in the water tanks and pipes, keep the interior dry, and prevent rust and mold growth.

Disconnect the power supply, turn off the water source, and do dust prevention on the outside of the equipment. Before reactivating, first check if the circuit and water pipes are normal. Run it for 5 to 10 minutes without any abnormalities before putting it into use.

Specialized maintenance of key components

1. Spray system: Avoid putting large food residues and hard debris into the washing chamber. Regularly check if the spray rod nozzles are clogged. If clogged, use a fine needle to clear it (do not use hard tools to prevent damage to the nozzles).

2. Heating tube: Using softened water can reduce the formation of scale. Regularly clean it with citric acid or a special descaling agent to keep the surface of the heating tube clean.

3. Water pumps and motors: Avoid idling the equipment to prevent dry grinding and damage to the water pumps. Regularly check the heat dissipation of the motor to ensure good ventilation and avoid overheating faults.

Chineng's after-sales service

For users who choose Chineng's under-counter dishwasher, the brand provides comprehensive after-sales service support to ensure the stable operation of the equipment:

1. Installation and commissioning: Professional technicians will visit your site for equipment installation and testing to ensure the installation is standardized.

2. Maintenance service: In case of equipment failure, you can report the repair through customer service WeChat, phone, or other means. Professional maintenance personnel will promptly visit your site to identify the problem and provide targeted solutions.

3. Customized guarantee: For customized devices, Chineng will provide exclusive maintenance guidance and spare parts supply based on the device configuration.

4. Long-term support: Chineng regularly visits users to understand the usage status of the equipment, provides maintenance suggestions, helps users optimize the equipment usage process, and extends the service life.

Conclusion

Daily maintenance and regular inspections can prevent the accumulation of minor problems and promptly identify potential hazards. Mastering the correct maintenance methods can not only improve the cleaning efficiency and hygiene standards of this dishwasher machine for restaurant, but also reduce the failure rate, lower the maintenance costs, and extend the service life of the equipment.