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DISHWASHING
Scrape the dishes to remove large particles of food and debris. Never use steel wool on ware to be
loaded into the dishmachine.
Fig. 26
Arrange the dishes in a rack. Do not stack dishes one on top of another, as water must have free access
to all sides of every dish. Stand plates and dishes up edgewise in a peg-type rack (Fig. 26). Cups,
glasses, and bowls should be inverted in an open-type or compartment type rack (Fig. 26). Silverware
and other small pieces may be scattered loosely over the bottom of a flat bottom rack.
DO NOT allow foreign objects to enter the unit, especially metallic contaminants.
After filling a rack, open the door, slide the rack into the dishwasher and close the door.
Throughout the wash cycle, the tank water temperature will be displayed on the front panel display,
along with the word WASH and an icon. During the rinse cycle, the rinse water temperature will be
displayed, along with the word RINSE and an icon. When the rinse cycle is completed, the readout will
display the tank water temperature.
When the cycle is finished and the rinse icon disappears, open the door, remove the clean dishes, slide
in another rack and close the door.
To add a dish after the wash cycle has started, open the door slightly. Wait 10 seconds to allow the
wash arm to coast down and to avoid water splashing before opening the door fully.
Operating temperatures for all models are as follows:
Sanitizing Mode Wash Temperature Rinse Temperature
Minimum Wash Recommended Wash Minimum Rinse Recommended Rinse
Hot Water 150°F (66°C) 150°F (66°C) 180°F (82°C) 180°F (82°C)
Chemical 120°F (49°C) 140°F (60°C) 120°F (49°C) 140°F (60°C)
Model AM15F has a front loader door and loading tray. The machine can operate with the loader tray
positioned vertical inside the chamber (up position) or positioned horizontal outside the chamber (down
position).