Auckland is a motorized or mechanical or

 
 
 
 
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
 
 

Student
ID: 1000052667

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Student
Name: Robin R. Samuel

Submission 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 or
machine-driven equipment used for cleaning different types tableware for better
efficiency, quality and saves time. It cleans the tableware by spraying water
at the tableware with higher temperature which approximately ranges between 40
– 70 Degree Celsius and on delicate tableware we use water with lower
temperature.

 

The mixture/combination of dishwasher’s
cleansing agent and H2O (water) is sprayed on the tableware with an immense
force through one or multiple rotational spraying arms. Once the initial basic
cleansing process is completed, then we drain the cleansing mixture. Hot water
is then added to the tank through an electro-solenoid and then secondary
process (rinse cycle) begins. As soon as the secondary rinsing process is
completed, we drain the water again and dry the tableware using one of the
drying methods. (Note: Rinse-Aid agent is used to lower the extra
strain/tension on tableware which occurs through the force of water and thus,
avoiding extra damage on the cutlery or crockery.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TYPES OF DISHWASHER

Undercounter Dishwasher: 

(Reference of the image: https://www.webstaurantstore.com/guide/643/dishwasher-sizing-guide.html)

These type of
dishwasher is a good options for small operations as they consume less space
and has capacity similar to the dishwasher which we use in our residence. These
may have doors and container type tableware washer is also available. These
type of dishwasher can only process up to 36 racks per hour and its suitable
for an establishment or organisation like small diners or bar which serve less
than 100 meals per hour.

 

Single and Double
Rack Door Type Dishwasher: 

(Reference of the image: https://www.webstaurantstore.com/guide/643/dishwasher-sizing-guide.html)

These dishwasher
is exactly as it sounds. These machine is placed on stands and has a sections
with multiple doors on either side to load or unload the racks with tableware
in it. These also has wash arms which power the machine to clean the dishes
more effectively.

Conveyor
Type Dishwasher: 

(Reference of the image: https://www.webstaurantstore.com/guide/643/dishwasher-sizing-guide.html)

Just as it sounds as it has a conveyor belt to
carry the dishes from spraying arms to the heater and then to dryer. These
types of dishwasher have capacity of cleaning over 200 racks filled with
tableware. Noble Ware Washing machine is widely used and the temperature
variation is similar to Single and Double Rack Door Type Dishwasher.

 

Flight Type Dishwasher: 

These type is customized as per the
requirement of the particular establishment or the organisation and its
available in different patters and designs. These doesn’t require much manual
involvement as it has conveyor belt installed in it which carries the tableware
without any assistance of washing racks as it automatically carries the dishes
through the machine. These machinery is used majorly in large organisations
like Hotels, Hospitals, Universities, Banquet Hall, etc.

(Reference
of the below Table: https://www.webstaurantstore.com/guide/643/dishwasher-sizing-guide.html)

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 & INSPECTION
GUIDELINE

 

 

Daily Routine:

 

Thoroughly Clean Inside: 

 

1.     Switch on and off
the power button and check the valves.

2.     Unplug the tube
and clear the tank by draining the water. To do so, switch on and off the
power button, and press Drain Pump push button and wait till all the water gets
drained out.

3.     Detach the spray
arm by loosening the attachments, clean the nozzles and the arms with the
water.

 

4.     Reassemble all
the parts as specified in the manual.

5.     Clean the tanks
and make sure that one does not use bleach or chlorine-based detergents, or use
metal brushes or corrosive products, which can harm the mechanism.

 

 

Scheduled Routine:

 

Clean the Filter: 

 

Inspect or
check the filters regularly and if you see any waste particles stuck in the
filter then it might get clogged. It might block the flow of water and might
also stop water from draining. To prevent this problem:

 

1.     Clean the filter if
you are using the dishwasher for heavy cleaning approximately every 20 cycles
or more.

2.     Never beat the
filter on or against anything to remove the food which is stuck inside the
filter. Instead, remove the filter and clean the food which is stuck inside the
particle with the brush or with the toothpick and keep it under the running
water.

3.     Re-install the
filter after finishing of the cleaning process (it’s one of the most important
thing as people tend to forget about the same).

 

Tank Water: 

 

To avoid
partially cleaned dishes, replace the tank with fresh water at least after
every 20 wash cycle. The machines may malfunction, or it might stop if the old
water is left in the tank.

 

End of the Day Routine: 

 

Leave the
dishwasher door open to all the equipment/machine to air out.

 

By the end of
the day, make sure that all the doors of the dishwasher is opened out for
access heat to go off and for regulating the temperature inside the machine.

 

 

 

 

 

Annual Routine: 

 

To maintain
these type of equipment or machineries one needs a qualified and experienced
technician to initiate this type of maintenance.  Technician must inspect and clean the
solenoid valve/filter, remove any unwanted layers or scales from the solenoid or
another heating element, check the fittings and the tightness of the seals,
check wear and tear of the components (basic components are specified in the
image below), analyse the operation of dispensers.

 

Basic Components of the Dishwashers:

 

 

(Reference of the image: http://www.american-appliance.com/old_Site/images/image_data/gedwcomponents.jpg)

 

 

 

 

 

 

 

 

 

 

 

 

Ware washing
Chemicals

Before buying machine dishwashing chemicals
one needs to make sure that the chemicals are compatible with both washing
cycle/system and tableware that you are using for cleaning. While using
machines with low temperature than one needs to make sure that the chemicals we
are using does clean the tableware properly and we must check it after every
use.

For example, some commercial dishwasher may only
accept solid or powder or liquid chemical. Some chemical damage metal products
and thus require an alternative source. Noble chemical is one of the best and
the cheapest or affordable chemical used in many industries which also helps
down with cost cutting.

 

 

 

Easy Way to remember the steps:

 

(Reference
of this image:  As specified in the image)

 

HOW DOES PREVENTIVE MAINTENANCE CONTRIBUTE TO THE PRODUCTIVE USE
OF LABOUR AND THE COST ASSOCIATED WITH IT?

 

Earlier before 1849 (approximately), outlets had labours to clean
the 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 time
and effort. In case if any staff member or an employee accidentally breaks or
damages the table wear then he or she was entirely charged for the same which
would eventually effect the financial flow of the employee. Thus, in 1850,
mechanical dishwasher was introduced.

Mechanical Conventional Dishwasher is one of the most important
equipment in the outlets, restaurants, hotels, establishments, etc by doing the
following:

1.     Saves time
and effort: As manual labours used to clean each dish by themselves and
mechanical dishwasher can clear hundreds of dishes in an hour with no stains on
it.

2.     Saves Labour
Cost: Earlier lots of human involvement was required to clean, wipe and dry the
dishes and someone to supervise on them. Whereas mechanical dishwasher only
requires minimum 2 or more labour which includes manager and employees.

3.     Ease in managing
the dishwashing area.

4.     Eventually
helps in managing the budget and using the same to develop other areas in the
mean time.

The cost for Commercial dishwasher ranges in thousands of dollars
and the customised dishwasher with conventional belt’s cost will vary as per
the requirement. Though it saves labour cost, but it does have other costs
involved.

For example, if its Friday or Saturday night at your outlet,
hotel, etc. and your restaurant is completely occupied and many waiting for
their turn/table. Tableware are properly managed and are being delivered as per
the order the customers who are awaiting on their table. Beverages such as Wine
in Wine glasses and other mixed drinks are being enjoyed by all. This is the
exactly going as a manager would dream of but suddenly the commercial
Dishwasher crashes and stops functioning. The dream of the manager suddenly
changes into horrible nightmare.

The things going off tracks and these might affect your outlet or
restaurant for long term as well. So preventive maintenance is mandatory not
just for dishwashers but for all the equipment used in the organization or
establishment. Make sure all commercial equipment are properly maintained which
will eventually improve its performance and extent the machines life span. Make
a note that, as per the regulations Dishwasher can last for minimum 10 years if
maintained in a normal way but if its well-maintained it can last up to 20
years which is exactly the double of its original life span. We have already
discussed about how to maintain dishwasher and schedules above.

“An ounce of prevention is worth a pound of cure. It’s more
prudent 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 Jurist
Henry De Bracton (d. 1268). Maintenance is cheaper and if it’s not done
properly then the equipment might get malfunctioned or even might stop working
completely and one will have to buy the product immediately and would cost a
fortune for the same.