Read the Operating Instructions - there's lots of good info in the manual - contact us if you need a new manual.
Check the drain upstand and filters are in place before closing the door and turning the machine on and then give it time to come up to temperature.
Scrape food scraps, paper and plastic from dishes.
Rack dishes carefully allowing access for water to all surfaces - don't overload or stack too tightly.
Quickly pre-rinse dishes after racking with a FISHER pre-rinse.
Soak cutlery in cold water while it accumulates, then wash handles down and sort after washing - sorted cutlery nests together and restricts water access to the dirty surfaces.
Choose cycle 3, the longest cycle, on multicycle machines unless you really need a faster cycle - you get much longer wash time and no more water is consumed than on a short cycle.
After washing allow dishes a couple of minutes to air dry out of the machine on the bench - do not towel dry, towels can get dirty fast.
Every night - drain the machine, rinse out, check then replace : wash and rinse jets, pump inlet filters and scrap trays if fitted.
Use good quality chemicals and have injection rates checked regularly. Drying agent will help speed drying but unless dishes are washed clean they will not rinse well or dry quickly.
Have your machine serviced regularly for best results and long machine life - nothing lasts long if it is not looked after. Service records can be an important part of your hygiene certification.
Register your warranty on-line and we will be ready to assist urgently if you need info or parts in the future.