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Guide to Warewashing & Janitorial Equipment
Weekly Maintenance Tasks
On a weekly basis, perform deeper cleaning and preventative maintenance:
Delime the Machine:
Run a deliming cycle using a commercial-grade delimer (e.g., LIME-A-WAY or
equivalent) to remove calcium and scale from heating elements, jets, and tanks —
especially critical in hard water areas.
• Follow your machine’s deliming procedure (many have a built-in cycle)
• Wear gloves and eye protection
• Rinse thoroughly after deliming
Check Chemical Lines and Pumps:
• Inspect tubing for cracks or kinks
• Prime pumps if flow is inconsistent
• Clean suction filters or chemical jug caps
Wipe Down External Surfaces:
• Clean the machine exterior with stainless steel-safe cleaner
• Check for water pooling around the base or corrosion near control panels
Monthly or Periodic Tasks
Inspect Gaskets and Door Seals:
Look for signs of wear, tearing, or mineral buildup. Replace as needed.
Test Temperature and Chemical Dosing:
Use temperature test strips or a thermometer to verify rinse water reaches 180°F (high-
temp machines) Use chlorine or quaternary ammonium test strips to confirm proper
sanitization levels (low-temp)
Schedule Preventative Service:
• RED Dealers or chemical providers often offer service programs to check:
• Motor and pump function
• Booster heater calibration
• Drain and fill valve performance
• Electrical connections and sensors
A clean dishmachine performs better, sanitizes more effectively, and lasts longer. By
incorporating a consistent cleaning schedule — supported by trained staff and validated
with proper testing tools — operators protect their investment, avoid fines, and ensure
every plate, glass, and fork meets the highest hygiene standards. RED Dealers can assist
with training materials, signage for your dishroom, delimer recommendations, and
connections to authorized service partners to support a full cleaning and maintenance
program.