month I would like to discuss a few brief tidbits about
appliance inspections, for those of you that perform them.
Always look inside before running a dishwasher. I have found
them used for storage many times, including for firearms.
I like to check to see that there are no holes or deterioration
at the bottom, near the pump, and at the bottom of the door.
Also check the gasket for deterioration. I like to check
the soap door for operation, as well as the float at the
bottom of the tub. Then I operate the dishwasher. I usually
do a short "forced" cycle. I turn the knob until
I hear water entering, allow the water to enter and the
machine to wash for a minute or two. Then I turn the knob
to get the unit to pump out (or push the "cancel/drain"
button) and check for leaks. I make it clear I am checking
fundamental operation only, not performance. The client
should inquire with the seller regarding performance of
Some inspectors check refrigerators, it seems to be a regional
thing. I would check the gasket for deterioration or misplacement,
and of course be sure the items inside are cold. For the
larger top motor mounted units (like "Sub-Zero")
I open the doors and GENTLY pull down on them. If the refer
moves the anti-tip block was not installed at the top and
should be installed.
ovens: Always look inside prior to operating. I look for
cracked glass and deteriorated gaskets and any obvious damage.
Then check upper and lower burners or elements. I always
keep the door in the 2/3 closed position until I am complete
with my test as a reminder the oven is still on. I also
open the door fully and push down GENTLY to be sure the
fasteners were installed, otherwise the oven could tip if
someone placed an item on the open door. The same tipping
problem applies to some range units; open the door and if
the unit tips easily it is probably because the anti-tip
device was not installed or was missing. Advise the clients
to contact the manufacturer regarding this defect.
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