Preventative Maintenance

• Lubricate Slides with Food lubricant only.
• Sharpen Blade regularly.
• Make sure all safety switches are working.
• If you hear a scraping noise, please investigate that the covers are fitted correctly.
• If you hear a humming noise this indicates motor trouble. TURN IT OFF.
• A grumbling noise is probably the motor; humming or grumbling indicates that the machine needs a service. Do not keep using it you may make things worse.

• If the Bain Mari is a wet unit, please make sure that water always covers the elements.
• Water temperature should remain around 60 deg C.
• Calcium around the elements will cause premature damage. Descale the tank and elements regularly.
• Reduce the calcium build up by draining the water daily.

• Do not over-tighten the blade. This causes premature bearing failure.
• Do not use high pressure hoses to wash around the electrical or pulleys. This is an Electrical hazard and can cause premature bearing failure.

• Check blades If bread starts to "key hole" or damages after it is removed.
• Slicing under-cooked or hot bread will cause damage.
• Do not force the bread through the slicer, use the pusher bar.
• Lubricate slicers with food grade oil.

• Check hydraulic fluid
• Do not use excessive oil to lubricate plate.
• Do not use vegetable oil (this turns into a sticky mess and binds everything up)

• Do not use vegetable oil (this turns into a sticky mess and binds everything up).
• Make sure the plates are correctly inserted.
• If the plates are marked the machine needs adjustment

• Fit an in-line filter on the incoming water.
• Usually these filters need to be replaced every six months.
• Head-seals: these will have to be replaced every 3-6 months. An early indication is that they go very hard, causing water leakage around the head area.
• Replace head-seals before they get too bad otherwise they are very difficult to change and have to be chiseled out.

• Poor wash results: check the inlet filter and the wash arms, are the arms blocked, do they revolve freely, also check the top arms.
• Poor rinsing: this can be caused by low water pressure, stiff arms, jets blocked, filter blocked, low temperature, rinse time, loss of pressure.
• Stainless steel rusting is caused by using steel-wool on the stainless steel of the dishwasher. Do not use steel wool as this can also cause float switches to fail.

• Clean the lint filter at least twice daily. Be aware that new towels give off extra lint; clean filter more regularly when washing these.
• Inspect the lint filter: splits will cause excessive build up in the dryer's flue.
• Carry out regular cleaning in the controls and heating area. We suggest that you use a professional because of the wiring and sensitive controls involved. K.B.M carries out this service.
• Do not put anything on top of the dryer as you will create a fire hazard.
• Do not put articles containing chemicals in the dryer.
• Do not leave articles in the dryer unattended; this can cause spontaneous combustion

• Check that the belts are tracking correctly otherwise damage will occur.
• Clean belts with a wire brush to remove dry dough.
• Replace the drive chains regularly to reduce sprocket damage.
• Use food lubricant penetrating spray on the chains (not oil!)

• Empty vat
• If the fryer has not got a melt cycle and you are using fat rather than oil it is important to melt the fat down to a liquid on a separate heat source before pouring it into the fryer. This will reduce the risk of fire and may save your elements.
• Do not use water to clean the unit, but use old oil for flushing out. Water will mix with the oil and cause the oil to froth and spill out of the vat.
• Do not cook with temperatures above 180 deg C as this shortens the life of your oil.

• Poor results? Check that the rinse arms spin freely and are not blocked.
• Water-pressure, time and saturation are vital to the correct rinsing of glassware.
• Too much detergent or calcium in the water also causes staining of glassware.
• After rectifying any problems you may remove a built-up of calcium from the Glass washer by using a "pre-soak" solution. Please consult your detergent supplier for this chemical.

• Turn on the heat lamp before use.
• Most damage to these units is due to heat.
• Only use the correct wattage bulbs. Using a higher wattage will damage wiring
• Avoid areas of high vibration as this will shorten the bulb life.
• Check power cables regularly for damage.

• Unusual motor noise or the motor is stopping/ slowing. These symptoms are normally due to worn out brushes. Do not use machine as this will do irreparable damage to the motor.

• Do not over-tighten the end nut. The end nut should be tightened until a restriction is felt no more (hand tighten only).
• Replace worn blades.
• Do not leave the machine running without product going through.
• Do use chilled meat for mincing.
• Heat and friction will cause wear to blade and plate, leaving the mince partially cooked.
• The spanner supplied with some machines is for nut removal only.

• Using the wrong attachments at the wrong speed will cause damage
• Rule of thumb for product consistency:
  • Dough: use hook with first speed
  • Batter: use beater with second speed
  • Cream: use whisk with third speed
• Do not overload the bowl stick against the manufacturers specs
• Low oil or grease level causes premature fibre gears failure
• Repair a broken whisk wire immediately, otherwise the rest will follow shortly.
• Mixers falling of benches are common, most planetary mixers have holes in the feet for fixing to benches.

• Worn belts are generally the cause of bowl or hook slipping.
• Use low gear to mix before using high-speed; this reduces the flour in the air.
• Do not use compressed air around the control panel.
• A squealing noise generally indicates belts or bearing trouble; replace or tighten.
• Any unusual noise must be looked at immediately or more damage will result.
• New machines; make sure the mixer is turning the correct direction (3 phase).
• Do not overload the bowl; check manufactures recommendation.

• Lamps failing: general cause is the washing down of the inside of the oven before the oven is cool. Please make sure the oven is below 70deg C.
• Oven takes longer than it should: general cause is failure of the element or contactor, some times it is the control PCB or thermostat.
• Insufficient steam is generally caused by a calcium build up.
• Calcium build up will also cause early failure of the element.
• Heavy scale build up is a water hardness problem; we have found that using a water softener is the only solution for this. KBM supply water softeners, in most cases small enough, to fit behind the oven.
• Uneven cooking: could be due to cooking at too high a temperature; try reducing the temperature and cook slightly longer.

• Blocked jets often cause lack of steam.
• Uneven bake could be caused by the door seals.
• Elements failure could be caused by cooking at too high a temperature; the energy regulator, thermostat or not pre-heating the oven long enough are common causes.
• Taking too long to cook: Element, Thermostat or control failure, Energy Regulator failure.

• Steam problem: blocked jets often cause lack of steam.
• Uneven bake could be caused by the door seals. air vents, cooking at too high a temperature, oven going in reverse, energy failure elements or controls.
• Taking too long to cook, element failure (electric) Thermostat failure, oven purge timer failing (gas) and the oven burner unit being full of flour or dust.

• Cooking is uneven: generally caused by the fan not working or slow turning.
• Oven takes longer than it should to heat: generally caused by element or contactor failure, some times it is the control PCB thermistor or thermostat.
• Lack of steam: calcium build up causes most problems with these ovens. We have found a water softener to be the best solution. Calcium will cause the jets to block. See KBM water softeners.

• Most pie warmers are fitted with simmer-stats / energy regulators.
• To operate the unit correctly: Start up and turn the dial to full for 30 minutes.
• After 30 minutes turn the dial down to the selected temperature.
• If a thermostat is fitted then it is OK to leave on the same setting.

• Do not introduce too much water into the peeler as this can overflow into the seals and bearings.
• Adjust the water amount to just enough to let the peelings flow out.
• Loss of grit on the plate or sides will cause longer peeling time and this damages the spuds.

• The major cause of compressor failure is the vents being blocked. This causes heat build up and makes the equipment work harder than it should.
• Clean the vents regularly or cover them with a separate filter material. Please contact us for more details.

• Avoid putting gristle through the machine as this will cause blade damage.
• Correct assembly is paramount.
• A small amount of food grade lubricant should be used on the blade carrier bushes.
• A clicking noise is generally caused by a bent blade. Please repair before using.
• If the machine does not go check that the cover is in place.

• Check lid alignment and seals.
• Do not vacuum goods that are giving of steam as moisture will be dragged into the pump, forming rust.
• Change the oil regularly (every 6 months) using the correct grade oil. This is usually printed on the pump or on the rear of the machine.

• Make sure there is an in-line filter on the incoming water.
• Replace in-line filters every six months.
• Clean inside of machine daily. Check with the suppliers for the correct procedure.
• Moisture in the dry canisters will cause all sorts of problems and if you detect moisture in the cabinet (near the canisters) you must report this at once.

• Under loading causes damage to these machines.
• Rule of thumb is to load the machine so your arm can be placed between the dry linen and the entrance to the drum.
• Report any noise immediately, Noise generally indicates bearing failure and if this is not corrected damage to the housing or worse will occur.

Download pin up showing how to load a washing machine correctly.

• K.B.M. have been battling with scale build up in machines for years. We have trialled nearly every new device on the market and we always seem to come back to water softeners as the best solution. The problem with softeners is that they are mostly expensive and large.
• We have trialed a new design in softeners which are compact (no larger than a PC case) at a fraction of the cost of previous models. Another benefit is that these models do not require a power supply to operate
• After two years of testing we are confident that these units work as good - if not better - than the larger more expensive units and cost less to install because they do not require a power supply.
• The running costs of these units is small compared to the damage caused by the build up of scale to heating elements and internal components. As a general rule the running cost will be between $1-$3 per week.

K.B.M. are now local sales and service agents for the Kinetico water softeners and are proud to introduce these units as an effective means of lime scale removal. The installation cost varies with each site, so please call us for a free, no obligation, quote.