Effective: June, 2008
American Dish Service
ADS UPRIGHT DISHWASHERS
MODELS: AF/AFC-3D, AF/AFC-3DS, LW/LWC, 5AG, AF/AFC/AFB, AD25
OWNERS MANUAL |
900 Blake Street |
(913)-422-3700 |
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Edwardsville, Kansas 66111 |
© 05/08
IMPORTANT:
American Dish Service provides this information as a service to our customers. Keep all instructions for future reference. ADS reserves the right to alter or update this information at any time with out notice. Should you desire to make sure that you have the most up-to-date information, we would direct you to the appropriate document on our web site: www.AmericanDish.com. The instructions and guidelines in this owners manual are given with the assumption that the dishwasher has been installed properly in accordance with all applicable Codes, Ordinances, and Safety requirements. Failure to install and operate the machine in this manner will void the ADS Warranty. ADS assumes no liability or control over the installation or operation of the equipment. Product failure due to improper installation and operation is not covered under the ADS Warranty.
WARNING:
During the operation of all dishmachines, chemicals, high voltage electricity, and normal operational functions can cause harm, bodily injury, or worse if proper installation, operation, and maintenance are not observed. It is imperative that the operator(s) are trained in the operation and made aware of the hazards that can exist. This is the responsibilty of the owner of this equipment. When installing, operating, or maintaining your dishwasher you must follow all applicable safety requirements, including the wearing of approved personal protective equipment.
WARRANTY:
To activate coverage of your new ADS dishmachine, please cut the warranty card from the last page of the owners manual and fill in the Model#, Serial#, and other necessary information in the appropriate locations and forward the warranty card to:
AMERICAN DISH SERVICE
900 Blake Street
Edwardsville, KS 66111-3820 USA
WARNING: The warranty will be void if the Warranty Registration Card is not returned to the above addrerss within 30 days of the equipments installation.
The
Commitment
Low-Energy, Low-Temp, and High Temperature Sanitizing warewashing equipment are our special business...We are the innovators...We know what it is about...We promise you the best in quality, design, and construction, because we are committed to manufacturing only quality warewashing machines. This specialization has produced Experience and Innovation that is unsurpassed in the market.
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GENERAL
The series of ADS Dishmachines represented by this owners manual are manually loaded chemical sanitizing dishwashing machines intended for use in restaurants or other food service facilities. The standard 20” x 20” rack is loaded with dishes, moved into the machine and the doors are closed. The machine will automatically start when the doors are closed (auto-start feature) or without this feature the operator presses the cycle start button and the machine operates. The cycle may range from 72 to 150 seconds depending on the specific model. During operation the operator may prepare the next rack of dishes. When the cycle is complete the operator moves the clean dishes out and the next rack of dirty dishes is placed in the machine.
The machine contains only enough water to fill the pump and spray system and wash the dishes during the cycle. At the beginning of each cycle, detergent is metered into the wash water and the dishes are sprayed with a pressurized wash. Rotating arms at both the top and bottom of the cabinet assure complete and even coverage. These arms are powered by the action of the spray and therefore require no drive mechanism.
When washing is complete a solenoid raises the stopper at the bottom of the sump, and soiled wash water drains by gravity from the machine. As water drains it washes the intake screen, thus removing food particles and soil and carrying it into a separate scrap trap.
Near the end of the drain part of the cycle, the fresh water solenoid valve opens and water flows either through the pump and spray system, or directly into the machine (depending on model purchased). This flush cycle carries away soap, soil, and wash water from the dishes, cabinet, and spray system. At the end of the flush cycle, the drain closes and the final rinse commences.
A chlorine based sanitizing chemical and rinse aid are metered into the rinse water which is sprayed under pressure on the dishes. The chemical sanitizing agent provides comparable germ killing ability in 140 degree rinse water as in the conventional machines with 180 degree rinse. The rinse-aid causes the water to flow from the dishes in sheets rather than collect as drops. This allows the dishes to dry faster and at the same time prevents water spots.
Rinse water remains in the sump to be recycled as wash water for the next rack. By purging the machine of soil and detergent, recycling the rinse and using chemicals for sanitation, only a very small amount of low temperature water is required, which results in an economical and energy
efficient machine.
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