American Dish AF-ES Installation Manual

American Dish Service

INSTALLATION INSTRUCTIONS

Model AF-ES, AFC-ES (ENERGY ST AR)

Available in 90, 120, 150-second Time Cycles

Door-type, Single-Rack, Chemical Sanitizer, Dump & Fill Dishmachine

Listed by UL, #E68594, NSF/ANSI 3, ASSE 1004 #933, LA Test Labs File M-780089, Mass. License P3-0111-306

If you have questions, call 800-922-2178 or visit our website at www.AmericanDish.com

The electrical power supplied to this machine is an imminent hazard that could result in severe bodily injury or death if not properly installed or hooked up correctly. When working in the control box or on electrical parts, always disconnect power and tag-out before servicing. Replace cover to control box and other protective covers when ﬁ nished servicing this equipment.

READ Manufacturer’s Manual before Using this Product. For your safety read and observe all cautions shown throughout these instructions. While performing installations described in this booklet, wear approved Personal Protective Equipment, including Safety Eye-Wear.

CHEMICALS — There are potentially hazardous situations when working with industrial cleaning chemicals for dishmachines. See chemical manufacturer’s safe practices and MSDS sheets for handling and installing chemicals and supply containers.

#1 BEFORE YOU BEGIN — 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. 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. Set out below are the speciﬁ cations and requirements that you must use

and follow to properly install the type or types of equipment listed above. It is your obligation as the customer to ensure that the machine is installed safely and properly, and when completed, the machine is left in proper and safe working order. Electrical, Plumbing, and Chemical hookup should be performed by a qualiﬁ ed professional who will ensure that the equipment is installed in accordance with all applicable Codes, Ordinances, and Safety requirements. Failure to follow the installation instructions could void the warranty. ADS assumes no liability or control over the installation of the equipment. Product failure due to improper installation is not covered under the ADS Warranty.

#2 FLUSH OUT — Do not install spray arms until machine is ﬂ ushed with water. When this machine is turned on, it is normal for it to start and complete one cycle. First, ﬁ ll and run a cycle. Do this before installing the spray arms. Draining the water will ﬂ ush installation debris from the tank and pump; this prevents damage to spray arm bearings. To drain, pull the drain ball out of the sump.

#3 WATER HEATERS — or boilers must provide the minimum temperature of 120°F required by the machine listed above and which demands a minimum of 35 gallons per hour. The recommended temperature range for optimal performance is 130-140°F. These speciﬁ cations are for the dishmachine only, which typically accounts for 70% of a restaurant’s hot water demand.

#4 IMPORTANT — The model of dishmachine listed in this document must be installed with space around the outside to allow for servicing of motor and scrap accumulator as well as a 4” space behind the machine from the wall.

#5 INSPECT FOR DAMAGE — If you receive a damaged dishmachine, do not sign “Clear” but write “Damaged” on the documents.

#6 LOOSE ELECTRICAL CONNECTIONS — Damage to equipment can occur if the following precautions are not observed. Before connecting power to the machine, check all electrical terminals in the control box. Screws can loosen in transit. Loose connections on high amp load terminals such as the pump motor will cause wire burning and component damage during operation and will not be covered under ADS warranty.

#7 “CLEAN CIRCUIT” means the electrical circuit breaker for the dishmachine supplies no other outlets, machines, or lights. GFCI outlets are not recommended for commercial dishmachines; ADS recommends that a single-rack machine be installed with the wire connection (hard-wired) directly from the circuit breaker. If a plug and socket are used to provide electrical power to a dishmachine in a commercial kitchen, then according to electrical code it must be a GFCI, but not all GFCIs are the same. They must be rated for the draw of the circuit.

Reference NEC Article 210.8 GFCI Protection (B) Other Than Dwelling Units (2) Commercial and Institutional Kitchens. All 15 and 20A, 125V receptacles installed in kitchens, even those that do not supply the countertop surface, must be GFCI protected.

#8 This equipment is considered an item of heavy use. It is not rated for outdoor use.

ELECTRICAL SECTION

The electrical power supplied to this machine is an imminent hazard that could result in severe bodily injury or death if not properly installed or hooked up correctly.

Electrical—AF-ES, AFC-ES, (120 volt, 20 amp)

Showing control tray installed in normal position Showing control tray lifted up to service pumps

The power supply for 120 volts, 20amps, shall consist of two #10-12-gauge wires and one suitable green ground wire. The 20 amp breaker or 20 amp fuse must be on a clean circuit for only the machine. ADS has provided a junction box with a 7/8” hole for the 1/2” conduit that will bring the building’s electrical power to the machine. The junction box is attached to the back of the control box.

Remove the junction box cover, attach the conduit and connect a black 120 volt supply wire to the black wire in the junction box. Connect a white neutral supply wire to the white wire in the junction box. When powered up, test the neutral wire to a ground source with a volt meter, it should read 0 to 6 volts. Test the black wire to a ground source, it should read 110-120 volts. Attach a building ground wire to the green ground screw located in the junction box and tighten all wires. Replace the junction box cover and control box lid. Label the 20 amp circuit breaker, “DISHMACHINE.”

Showing control box, chemical pumps, prime switches Showing power connection box for 120v wiring

Ground screw in junction box Line connection spades for L1, Neu (arrow 1 & 2)

THIS MACHINE DOES NOT USE A BOOSTER OR TANK SUSTAINER HEATER. IT IS RECOMMENDED THAT THIS EQUIPMENT BE INSTALLED USING A NEW CIRCUIT BREAKER.

PLUMBING SECTION

#1 TANKLESS water heaters can be problematic for commercial dishmachines. The ADS model AF-ES dishmachine requires the full cycle amount of water (.95 gallon) supplied within 7 seconds. It has been the experience of ADS that tankless supply systems require multiple units plumbed in sequence with a recirculation loop to achieve proper pressure and temperature.

Check with the tankless water heater manufacturer, they may recommend a storage tank to guarantee proper ﬂ ow and line pressure to the machine. Failure to provide adequate water quantity, pressure and temperature to the machine will cause the machine to function improperly and is not the responsibility of ADS. Improperly installing ADS equipment in this manner could void the warranty. All costs associated with providing an adequate water supply to the machine is the sole responsibility of the user.

#2 HOODS—Follow all local plumbing and mechanical codes. IMC 2012, section 507.2.2 requires Type II hoods for all commercial dishwashers except where the heat and moisture loads are incorporated into the building’s HVAC systems or dishwashing equipment designed with separate heat and moisture removal systems. The door-type, chemical sanitizing dishwasher in this manual is rated at 6753 Btu/h by UL Project #12CA71037, according to ASTM F1704-12 and ASTM F2474-09. This sensible and latent gain would typically require a half ton of AC. ADS DOES NOT SPECIFY BUILDING HVAC VALUES

#3 DRAIN SIZE—Gravity drain lines are 2” pipe size. Do not use reducing adapters for drain lines, always use same diameter pipe or larger. Close pump petcocks if equipped.

Showing ½” female pipe inlet, ball valve, y-line ﬁ lter, water solenoid, ASSE approved air gap (backﬂ ow preventer)

Typical name plate information

Hot Water Connection

WATER HEATER — Flush the building’s water lines before connecting to the dishmachine. Prior to connecting plumbing, level the machine by adjusting the feet at the bottom of each leg up or down. Water heaters or boilers must provide the minimum temperature of 120°F for this model of machine, which demands a minimum of 35 GPH for AF-ES series. Temperatures above 150°F exceed the operational design limits for this model. This model cannot be converted to high temp sanitizing by adding a booster.

INLET FLEX HOSE — Domestic style 1/2” ﬂ exible braded hose should not be used to connect the dishmachine to plumbing. The ID of the plastic liner for this type hose restricts ﬂ ow. Connect 1/2" male pipe thread (1/2” is the minimum allowable pipe size) of the hot water supply line to the 1/2" female pipe thread on the dishmachine’s water inlet manifold.

SINK FAUCET — If the hot water line is also supplying the faucet of a pre-rinse sink, install check valves on both cold and hot water inlets to the faucet— to avoid cooling the water by cross-connection in the mixing head of the faucet. The hot water inlet manifold is located behind the AF-ES control box. The supply water must have a minimum of 120°F, but 130-140°F is recommended for best results.

+ 10 hidden pages

American Dish AF-ES Installation Manual

Specifications and Main Features

Frequently Asked Questions

User Manual