Auckland International Campus   Bachelor of Applied Management & Graduate Diploma in Hotel Management CX660009 Facilities Management JANUARY 2018 Max Marks: 100 Each report carries 20 marks   ASSIGNMENT 2 – ALL 5 REPORTS DUE WEEKLY ON CONSEQUENT SUNDAYS OF WEEK 2 TO WEEK 6   REPORT 1    StudentID: 1000052667StudentName: Robin R. SamuelSubmission Date: 26/01/2018     THE DISHWASHER    (Reference of the image: : https://cdnimg.webstaurantstore.

com/images/guides/620/washer-header-lg.jpg ) The dishwasher is a motorized or mechanical ormachine-driven equipment used for cleaning different types tableware for betterefficiency, quality and saves time. It cleans the tableware by spraying waterat the tableware with higher temperature which approximately ranges between 40- 70 Degree Celsius and on delicate tableware we use water with lowertemperature. The mixture/combination of dishwasher’scleansing agent and H2O (water) is sprayed on the tableware with an immenseforce through one or multiple rotational spraying arms. Once the initial basiccleansing process is completed, then we drain the cleansing mixture.

Hot wateris then added to the tank through an electro-solenoid and then secondaryprocess (rinse cycle) begins. As soon as the secondary rinsing process iscompleted, we drain the water again and dry the tableware using one of thedrying methods. (Note: Rinse-Aid agent is used to lower the extrastrain/tension on tableware which occurs through the force of water and thus,avoiding extra damage on the cutlery or crockery.              TYPES OF DISHWASHERUndercounter Dishwasher:  (Reference of the image: https://www.webstaurantstore.

com/guide/643/dishwasher-sizing-guide.html) These type ofdishwasher is a good options for small operations as they consume less spaceand has capacity similar to the dishwasher which we use in our residence. Thesemay have doors and container type tableware washer is also available. Thesetype of dishwasher can only process up to 36 racks per hour and its suitablefor an establishment or organisation like small diners or bar which serve lessthan 100 meals per hour. Single and DoubleRack Door Type Dishwasher:  (Reference of the image: https://www.webstaurantstore.

com/guide/643/dishwasher-sizing-guide.html) These dishwasheris exactly as it sounds. These machine is placed on stands and has a sectionswith multiple doors on either side to load or unload the racks with tablewarein it. These also has wash arms which power the machine to clean the dishesmore effectively. ConveyorType Dishwasher:  (Reference of the image:

html) Just as it sounds as it has a conveyor belt tocarry the dishes from spraying arms to the heater and then to dryer. Thesetypes of dishwasher have capacity of cleaning over 200 racks filled withtableware. Noble Ware Washing machine is widely used and the temperaturevariation is similar to Single and Double Rack Door Type Dishwasher. Flight Type Dishwasher: These type is customized as per therequirement of the particular establishment or the organisation and itsavailable in different patters and designs. These doesn’t require much manualinvolvement as it has conveyor belt installed in it which carries the tablewarewithout any assistance of washing racks as it automatically carries the dishesthrough the machine. These machinery is used majorly in large organisationslike Hotels, Hospitals, Universities, Banquet Hall, etc.

(Referenceof the below Table: TYPE MAX RACKS PER HOUR MEALS SERVED PER HOUR MAX DISHES PER HOUR Undercounter 35 Under 100 1575 Door Type 175 100 – 500 5625 Conveyor Type 700 500 – 2000 20,250 Flight Type N/A 2000+ 45,000   PM SCHEDULE(FREQUENCY) & PM INSTRUCTION & INSPECTIONGUIDELINE  Daily Routine: Thoroughly Clean Inside:  1.     Switch on and offthe power button and check the valves.2.     Unplug the tubeand clear the tank by draining the water. To do so, switch on and off thepower button, and press Drain Pump push button and wait till all the water getsdrained out.

3.     Detach the sprayarm by loosening the attachments, clean the nozzles and the arms with thewater. 4.

     Reassemble allthe parts as specified in the manual.5.     Clean the tanksand make sure that one does not use bleach or chlorine-based detergents, or usemetal brushes or corrosive products, which can harm the mechanism.  Scheduled Routine: Clean the Filter:  Inspect orcheck the filters regularly and if you see any waste particles stuck in thefilter then it might get clogged. It might block the flow of water and mightalso stop water from draining.

To prevent this problem: 1.     Clean the filter ifyou are using the dishwasher for heavy cleaning approximately every 20 cyclesor more.2.     Never beat thefilter on or against anything to remove the food which is stuck inside thefilter. Instead, remove the filter and clean the food which is stuck inside theparticle with the brush or with the toothpick and keep it under the runningwater.3.     Re-install thefilter after finishing of the cleaning process (it’s one of the most importantthing as people tend to forget about the same).

 Tank Water:  To avoidpartially cleaned dishes, replace the tank with fresh water at least afterevery 20 wash cycle. The machines may malfunction, or it might stop if the oldwater is left in the tank. End of the Day Routine:  Leave thedishwasher door open to all the equipment/machine to air out. By the end ofthe day, make sure that all the doors of the dishwasher is opened out foraccess heat to go off and for regulating the temperature inside the machine.     Annual Routine:  To maintainthese type of equipment or machineries one needs a qualified and experiencedtechnician to initiate this type of maintenance.

  Technician must inspect and clean thesolenoid valve/filter, remove any unwanted layers or scales from the solenoid oranother heating element, check the fittings and the tightness of the seals,check wear and tear of the components (basic components are specified in theimage below), analyse the operation of dispensers. Basic Components of the Dishwashers:   (Reference of the image:

jpg)            Ware washingChemicals Before buying machine dishwashing chemicalsone needs to make sure that the chemicals are compatible with both washingcycle/system and tableware that you are using for cleaning. While usingmachines with low temperature than one needs to make sure that the chemicals weare using does clean the tableware properly and we must check it after everyuse.For example, some commercial dishwasher may onlyaccept solid or powder or liquid chemical. Some chemical damage metal productsand thus require an alternative source. Noble chemical is one of the best andthe cheapest or affordable chemical used in many industries which also helpsdown with cost cutting.   Easy Way to remember the steps:  (Referenceof this image:  As specified in the image) HOW DOES PREVENTIVE MAINTENANCE CONTRIBUTE TO THE PRODUCTIVE USEOF LABOUR AND THE COST ASSOCIATED WITH IT? Earlier before 1849 (approximately), outlets had labours to cleanthe dishes manually with their hands. Labours used to clean the tableware,clean the stains, wipe it clean and dry it which used to consume lots of timeand effort.

In case if any staff member or an employee accidentally breaks ordamages the table wear then he or she was entirely charged for the same whichwould eventually effect the financial flow of the employee. Thus, in 1850,mechanical dishwasher was introduced.Mechanical Conventional Dishwasher is one of the most importantequipment in the outlets, restaurants, hotels, establishments, etc by doing thefollowing:1.     Saves timeand effort: As manual labours used to clean each dish by themselves andmechanical dishwasher can clear hundreds of dishes in an hour with no stains onit.2.     Saves LabourCost: Earlier lots of human involvement was required to clean, wipe and dry thedishes and someone to supervise on them. Whereas mechanical dishwasher onlyrequires minimum 2 or more labour which includes manager and employees.3.

     Ease in managingthe dishwashing area.4.     Eventuallyhelps in managing the budget and using the same to develop other areas in themean time.The cost for Commercial dishwasher ranges in thousands of dollarsand the customised dishwasher with conventional belt’s cost will vary as perthe requirement. Though it saves labour cost, but it does have other costsinvolved.For example, if its Friday or Saturday night at your outlet,hotel, etc.

and your restaurant is completely occupied and many waiting fortheir turn/table. Tableware are properly managed and are being delivered as perthe order the customers who are awaiting on their table. Beverages such as Winein Wine glasses and other mixed drinks are being enjoyed by all. This is theexactly going as a manager would dream of but suddenly the commercialDishwasher crashes and stops functioning. The dream of the manager suddenlychanges into horrible nightmare.The things going off tracks and these might affect your outlet orrestaurant for long term as well. So preventive maintenance is mandatory notjust for dishwashers but for all the equipment used in the organization orestablishment.

Make sure all commercial equipment are properly maintained whichwill eventually improve its performance and extent the machines life span. Makea note that, as per the regulations Dishwasher can last for minimum 10 years ifmaintained in a normal way but if its well-maintained it can last up to 20years which is exactly the double of its original life span. We have alreadydiscussed about how to maintain dishwasher and schedules above.

“An ounce of prevention is worth a pound of cure. It’s moreprudent to head off a disaster beforehand than to deal with it after it occurs.”The proverb has been traced back to ‘De Legibus’ (c. 1240) by English JuristHenry De Bracton (d.

1268). Maintenance is cheaper and if it’s not doneproperly then the equipment might get malfunctioned or even might stop workingcompletely and one will have to buy the product immediately and would cost afortune for the same.

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