High-temp or low-temp: what changes
High-temp machines sanitise with a 180 degree final rinse and depend on a booster heater. Low-temp machines sanitise with chlorine and depend on the chemical feed. Knowing which you have tells us where to look first, so mention it when you call.
Scale, grease and the dish pit
Northern Virginia water is moderately hard and scale on heating elements and rinse arms is a constant. Regular deliming and clean scrap trays prevent most of the no-heat and poor-wash calls we see. Ask us about a maintenance visit if the machine is being delimed less than monthly.

