Blakeslee R-CCC-96 User Manual

BLAKESLEE

†

OWNER’S

MANUAL

Division of Blako Inc.

RACK TYPE DISHWASHER

I.R.S.

1844 South Laramie Avenue
Chicago, IL 60804
Phone [phone]
Fax [phone]

INTEGRATED RECIRCULATING SYSTEM DESIGN

www.blakesleeinc.com

[e-mail]

1149 Bellamy Road North Unit 19
Scarborough, Ontario Canada M1H1H7
Phone [phone]
Fax [phone]

Date of Installation
Serial No.

Model No.

Limited Warranty

Your new Blakeslee dishwashing machine is warranted for one year from date of installation shown above
against defective materials and workmanship. If any defects are found within the warranty period; parts, and
labor involved with their replacement will be covered free of charge. Service must be performed by a Blakeslee
authorized service agency. All labor to be performed during regular working hours. Overtime premium will be
charged to the customer. All warranty parts are shipped by surface transportation. If other means of
transportation is requested the customer is required to pay the premium. This warranty does not apply to
damages resulting from errors in installation on the part of other contractors, nor does it apply to machines
which have been subject to accident, misuse, or abuse. It is understood that Blakeslee’s warranty obligation
with respect to machines located outside of the United States or located in the state of Alaska is limited to the
furnishing of replacement parts only. In the state of Hawaii, repair labor is provided free of charge; travel time
and expenses paid by the customer. On the island of Oahu, repair labor, travel time and expenses are provided
free of charge. This is the entire and only warranty of Blakeslee. We neither assume nor authorize anyone else
to assume for us any other obligation or liability in connection with Blakeslee Machines.

In no case can this warranty exceed eighteen (18) months from the date of shipment from our plant at

•

Chicago, Illinois

Items NOT Covered Under Warranty

1. Lighting of Gas Pilots.

At the time of installation the gas pilots and burners should be adjusted. Continued failures of pilot lights would
indicate dirty gas lines, improper original adjustment or intermittent drafts blowing out the flume.

2. Replacing Fuses or resetting Overloads.

Replacing a blown fuse or resetting an open overload breaker is a v ery simple procedure and is the owner’s
responsibility. If the machine continues to blow fuses or open the overload breaker, contact yo ur nearest
authorized Blakeslee Service Center.

3. Adjusting Tank Heats.

Heat adjustments are covered in The Owners Manual and must be adjuste d depending upon desired results.

4. Proper Loading of Dishes.

It is important that the machine owner’s personnel observe the instructions outlined in The Owners M anual.

5. Cleaning Drain Valves.

Foreign articles lodged in the drain valve seat should be removed as a part of the normal daily cleaning.

6. Cleaning Rinse or Wash Nozzles and Line Strainers.

Keeping a dishwasher clean and removing obstructions from the nozzle s and line strainers will be a periodic
function of the machine owner’s personnel. The cleaning periods will vary depending upon impurities in the water
supply and cleanliness of the washing operation.

7. Final Rinse Water.

Most frequent of all complaints in any dishwashing machine is that of poor final rinse. It is the responsibility of the
owner to provide 180 to 195 degree (plus) water at 15-25 lb. flow pressure through clean unobstructed wate r lines.
If the machine has a factory equipped final rinse water booster, the owner must supply the booster with a minimum
of 140 degree temperature water.

8. Electric Boosters and Garbage Disposals.

Although these units may have been purchased with the machine, they are warranted by the individual
manufacturer. Consult the nearest factory authorized representatives for these particular items.

CONTENTS

INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

I DESCRIPTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

II OPERATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

III CLEANING OF MACHINE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

IV PREVENTATIVE MAINTENANCE AND MINOR REPAIR. . . . . . . . . . . . . . . . . . . . . . . . 16

V USE OF ADDITIONAL EQUIPMENT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

VI PARTS LIST. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

VII INSTALLATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Introduction

GENERAL.

The Blakeslee rack type dishwashing machine is available
in Many models. Each model is developed from one or
more of the five basic modules (or tanks) shown in figure A.
The P tank (24” wide) which is the smallest is used only as
a PRE-WASH tank and is always fitted to another tank as
shown in figure B. The other four tanks are identified by
their width. Any E, L, or M module can be a complete
dishwasher in itself, or can be used as a pre-wash, wash or
power-rinse tank in a multi-tank unit (see figure C)

EXPLANIATION OF MODEL DESIGNATION.

The Blakeslee Model designation indicates which tank, or
tanks, are used to build a particular machine. A Model R-E

Dishwasher indicates that a single E tank (36” long)
is the complete dishwasher. The Model R-EE
Dishwasher consists of two E tanks, one of which is
a wash tank and the other a power-rinse tank.
When a pre-wash is desired, the P tank is added
and the model becomes the R-PEE Dishwasher. If
a larger capacity dishwasher is desired, a C, E, L,
or M tank can be used as the pre-wash in a three
tank machine. When adding the third tank to an R­EE machine, it becomes a Model R-EEE
Dishwasher.

DIRECTION OF RACK TRAVEL.
When your order was placed, you specified the
direction of rack travel. If the dishes enter the
machine on the left, we refer to the machine as
having L to R feed. Similarly, if the dishes enter on
the right, the machine has R to L feed. The
Illustrations included in this manual are of
machines with L to R feed, unless otherwise noted.

FIGURE C. Dishwashing Machine Model Designations

1

2

Section I Description

1-1.STANDARDS

Standards are set for all dishwashing machines by the
National Sanitation Foundation (NSF). The NSF deter­mines the formula for the gallons of hot detergent water
needed for washing, as well as the gallons of 180 F­195 F clear fresh water final rinse required. Other NSF
requirements are temperatures of water (see table at the
end of this section) and the speed the ware travels
through the dishwashing machine. All Blakeslee
machines meet or exceed these standards and have the
NSF seal, as well as UL, CSA and ASSE approval.

1-2. GENERAL DESCRIPTION.

To familiarize you with your Blakeslee rack type dish­washing machine, paragraphs 1-3 through 1-8 describe
briefly features of the machine and how it works.
Individual machine controls and gauges are discussed in
the remaining paragraphs of this section. The sequence
of operation for specific models is discussed in
paragraphs 2-11 through 2-16.

1-3. Single Tank Dishwashing Machine.

Figure 1 identifies the principle parts of a typical single
tank dishwashing machine. The machine shown has
L to R feed. The stainless steel tank is supported on a
sturdy base and has adjustable legs. All interior parts
are of stainless steel construction to resist effects of
present day detergents and cleaning chemicals.
Curtains (13, figure 1) and a splash guard (24) at the
entrance and exit prevent excessive splashing in the
work room. A short curtain (4) separates the washing
and rinsing areas on models without power-rinse tanks.
All curtains are easily removed for thorough cleaning.
The large access door (25) lifts to allow quick cleaning
and inspection of the dishwasher. The scrap trays (17)
slide out easily through the access door area. The
control panel (3) centralizes motor, pump, and heating
unit controls. Electrically heated machines come
standard with a separate power connection for the
heater elements, a common connection is optional.

1-4. Multi-Tank Dishwashing Machine.

Since the Blakeslee dishwashing machines are
developed from the module concept, the multi-tank
machine includes all of the features outlined in the
preceding paragraph for the single tank machine.

The primary advantages of a multi-tank dishwashing
machine are the increased economy and capacity. The
inclusion of a pre-wash tank increases economy by
reusing overflow detergent wash water, thereby
reducing detergent cost. The power rinse saves water
by pre-rinsing the dishes with water accumulated from
the fresh water rinse, thereby reducing the amount of
fresh final rinse water needed to cleanse the already
pre-rinsed dishes. Capacity is increased by the addition
of a full sized pre-wash or power rinse tank since
conveyor speeds are then faster for multi tank
dishwashers. (Note: Capacities are determined by the
National Sanitation Foundation.)

1-5 Wash Cycle.
Washing dishes requires two basic operations: first, the
washing second, the rinsing. This paragraph describes
the path of the wash water from the time it enters the
machine through the complete wash cycle.

This unit has automatic tank fill & water level control.
When the power switch is turned on, fresh water enters
the dishwashing machine at the fill valve (2, figure 1) at
the top of the machine. The water passes through the
vacuum breaker (1) to internal piping. The vacuum
breaker is a safety device designed to prevent
contaminated water from the dishwashing machine
being siphoned back into the fresh water supply lines if
water supply pressure fails. The internal piping directs
the water into the tank. When the tank is filled to the
proper level, and detergent added, a float switch stops
the fill, and turns on the tank heat. The tank heat is
controlled by a thermostat. The sump thermometer (19)
indicates the wash water temperature.

The wash cycle begins when the water is heated and
the pump is manually started. The pump (23) directs the
wash water through the riser weldment (26) at the rear
of the machine. Upper spray arms and a lower spray
box are attached to the vertical riser. Nozzles on each
spray arm, and spray box direct wash water at the
dishes. Scrap trays (17) on either side of the lower
spray box prevents dislodged food particles falling into
the tank. The water returns to the tank where it is ready
to start the wash cycle again. A hollow standpipe (21)
permits overflow water to flow down the drain.

1-6 Final Rinse Cycle.

The final rinse water must always be fresh and hot
(within a range of 180 F to 195 F). Hot rinse water
enters the dishwashing machine at the strainer (10) and
final rinse solenoid valve (9). The water travels through
the vacuum breaker (7) and comes in contact with the
final rinse thermometer (6). This thermometer indicates
the temperature of the water entering the spray pipes
(5). The spray pipes contain small nozzles sizes and
positioned for application of an even spray across the
conveyor. Final rinse water is never allowed to run
continuously. Controlling the final rinse solenoid is an
actuator lever (12) which is located on the conveyor
track. As the dish rack travels along the track, the rack
moves the lever to actuate the switch (11).

1-7.Quick Start.

Quick Start utilizes the 180° water from the final rinse
as an additional source to fill the tanks. On multi-tank
machines Quick Start uses fresh water from the rinse
tank that normally overflows down the drain to replenish
the wash tank, as necessary, during the wash cycle.
Quick Start benefits you with a shorter start-up time by
decreasing the time necessary for the water to come up
to temperature, and decreases operating cost by
reducing water consumption. See paragraph 2-1.

3

1-8. Conveyor Drive Mechanism.

The dish racks are propelled through the dishwasher on
the conveyor tracks (14). These tracks contain pawls of
a ratchet design which push in one direction only and
therefore slide freely under the rack on the return stroke
of the conveyor track. The racks are designed with a
ladder along the center, and outer edge of the rack
base. It is recommended that the Blakeslee type racks
(shown in figure 6) be used. The ladder is engaged by
the pawls. The tracks are driven by a motor (16)
Through the gear reducer (15) and linkage.

1-9. EXPLANATION OF CONTROLS.

1-10. Control Panel.

The control panel (figure 2) contains the motor switches,
and indicator lights. These controls are used as follows:

FIGURE 2. Control Panel

1. Power on/off switch

2. Pumps & Conveyor start switch *

3. Pumps & Conveyor stop switch *

4. Power on indicator light

5. Fill indicator light

6. Heat indicator light

7. Conveyor indicator light

8. Pumps indicator light

9. Rinse indicator light

* No switches with Energy Saving Control option (ESC)

a. All Blakeslee rack conveyor dishwashers are
Equipped with a door safety switch. The large inspection
door must be closed and the switch lever extended to
actuate the switch before any power can reach the
control panel.

b. The power on/off selector switch provides electrical
power to the control panel. (1 figure 2)

c. The START and STOP pushbutton switches(2 and 3,
Figure 2) are the panel controls for the conveyor and
pumps electrical circuit. The START switch (2) is
pressed to start the pumps and conveyor drive motors,
and to provide electrical power to the final rinse limit
switch and solenoid valve when needed. Pressing the
STOP switch (3) disconnects power from the conveyor
and pumps electrical circuit and stops the conveyor and
pump motors. NOTE: The START and STOP switches
are not included on machines equipped with the Energy
Saving Control option. The conveyor starts when the

4

rack hits an actuator at the entrance of the machine.
The conveyor is timed to stop automatically.

d. Indicator Lights.
(4) Power light – Controlled by the ON/OFF selector

switch. Light is on when switch is on.
(5) Fill light – Controlled by the level control float

switch. Light is on when tank is filling.
(6) Heat light – Controlled by the heat control element.

The heat control element supplied in your machine
depends on the tank heat choice: steam, gas or electric.
The element may be a solenoid valve (steam heater), a
gas control (gas heater), or contactor for heating
elements (electric heater). Placing the selector switch
(1) in the ON position starts up the heating components
and thermostat providing the water level float switch is
energized. With the switch in the OFF position, power is
disconnected from the circuit. The light is on when the
heat control is operational.

(7 & 8) Conveyor & Pump lights – Controlled by
conveyor and pump motor circuits. The lights are on
when the conveyor & pump circuits are operational.

(9) Rinse light – Controlled by final rinse solenoid
valve. The light is on during the final rinse.

1-11. Final Rinse Micro Switch and Solenoid Valve.

The final rinse micro switch (11, Figure 1) is actuated
when the rack trips the actuator lever (12 Figure 1) as it
progresses through the dishwasher. When the switch is
actuated, the solenoid valve (9 Figure 1) is activated,
permitting hot rinse water to enter the dishwashing
machine at the solenoid valve.

1-12. Drain Valve.

Each tank of the dishwashing machine is equipped with
a drain valve (20, figure 1). The drain valve handle is
turned clockwise ½ turn for the full closed position. This
valve must be closed when the tank is filled and must
remain closed while the dishwasher is operated. To
empty the tank, the drain valve is turned counter­clockwise ½ turn to the open position. Each drain valve
is equipped with a strainer. The strainer requires
frequent cleaning, as outlined in paragraph 3-3.

1-13. Standpipe.
A hollow stainless steel drain standpipe (21, figure 1)
fits into the drain valve seat in each tank. The standpipe
is sealed by a rubber drain plug which fits over the
standpipe and is secured by two stainless steel
retaining rings. There are two standpipe styles; the
configuration used in a particular tank is determined by
the dishwashing machine model as shown in figure 4.
The standpipe must be removed when cleaning the
drain strainer. It is important that the correct standpipe
is installed in each tank.

For tanks equipped with standpipe style I, the length of
the standpipe determines the water level in the tank in
which it is mounted. When the water reaches the top of
the standpipe, it spills into the hollow standpipe and
flows through to the drain. This also permits overflow
water to skim heavy soil, etc, that floats on top of the
wash water, and carry it down the drain.

On standpipe style II, the top of the standpipe is
capped. These standpipes are used in wash tanks of
machines which include a pre-wash tank. This capped
standpipe prevents the excess water to drain. Instead,
the excess water flows over the cut out portion of the
baffle (in the tank common to both the wash and pre­wash tanks) into the pre-wash tank, as indicated in
figure 5. The pre-wash tank is equipped with the style I
standpipe.

1-14. Heaters.
A. ELECTRIC. The electric heating system is controlled
by the ON/OFF switch (6, figure 2) and is monitored with
a thermostat. This heating system includes a contactor.
The contactor is located toward the rear of the machine
on the right side (as viewed when facing the access
door). Some machines are equipped with optional
common connection electric heat junction box. A
separate power supply, properly fused, must be
connected to the contactor of each heated tank.

After the switch is turned ON, no other control of the
system is required by the operator. The HEAT indicator
light (6) will glow when the heat circuit is on, providing all
tanks are filled with water.

B. STEAM INJECTOR. This heating system is
automatically controlled with a thermostat and solenoid
valve. Steam enters a strainer, passes through the
solenoid valve and a check valve and enters the steam
water heaters in the tank. The solenoid valve is actuated
by the control panel ON/OFF switch (1, figure 2) and is
monitored with a thermostat. After the switch is turned
ON, no other control of the system is required by the
operator. The HEAT indicator light (6) will glow when the
heat circuit is on.

5

C. STEAM COIL. The steam coil heating system is
automatically controlled with a thermostat and
solenoid valve. Steam enters a strainer, passes
through the solenoid valve and enters the steam coil
in the tank where heat transfers to the tank water. A
steam trap at the coil exit connects to the condensate
drain. The solenoid valve is actuated by the control
panel ON/OFF switch (1, figure 2) and is monitored
with a thermostat. After the switch is turned ON no
other control of the system is required by the
operator. The HEAT indicator light (6) will glow when
the Heat circuit is on.

D. GAS. The gas heating system includes a gas
control valve and a separate low water cut-off float
switch. Gas enters the valve and is directed to the
mixer heads on the burners. Two burners are
arranged along the bottom rear of the tank. Burner
orifice sizes are set at the factory and usually require
no further adjustments; larger or smaller orifices for
certain special gas B.T.U. outputs are available.
Safety devices include a gas flue, safety pilot and
built-in pressure regulator (natural gas only). Gas will
not flow through the gas control valve unless the pilot
light is lit, and there is water in the tank. Therefore,
the operator must check periodically that the pilot
light has not gone out, and relight it when necessary
(refer to paragraph 2 – 6) The gas control is actuated
by the control panel ON/OFF switch (1 figure 2) and
is monitored with a thermostat. The HEAT indicator
light (6) will glow when the heat circuit is on,
providing all tanks are filled with water.

1-15. Line Strainers.

A. FINAL RINSE SYSTEM. The final rinse system
includes a strainer (10, figure 1) to protect the
solenoid valve (9, figure 1) from dirt. A good
preventive maintenance program must include
periodic cleaning of the strainer screen (refer to
paragraph 3-5).

B. STEAM INJECTOR HEATING SYSTEM. This
system includes a solenoid valve protected with a
strainer. Periodic cleaning of the strainer is
recommended (refer to paragraph 3-5). The strainer
is located at the steam inlet side of the solenoid
valve.

C. STEAM COIL HEATING SYSTEM. This system
includes a solenoid valve protected with a strainer.
Periodic cleaning of the strainer is recommended
(refer to paragraph 3-5). The strainer is located at the
steam inlet side of the solenoid valve.

6

FIGURE 5.

Baffle between Wash and Pre-Wash Tanks only

1-16. GAUGES
1-17. Sump Thermometer.

Each tank of the dishwashing machine is equipped with a
sump thermometer (19, figure 1). This thermometer
indicates the temperature of the water in the tank. NSF
requirements for water temperatures are indicated in the
table at the end of this section. After the dishwashing
machine is filled with water and the heating unit is turned
on, the sump thermometer should be observed periodically
to assure that the proper temperatures are being
maintained.

1-18. Water Temperature Chart.

TYPE OF
MACHINE

SINGLE
TANK

SINGLE
TANK
W/PREWASH

2 TANK

2 TANK
W/PREWASH

3 TANK

OPERATION NSF MINIMUM

TEMPERATURE

Wash
Final Rinse

Prewash
Wash & Rinse
Final Rinse

Wash
Power Rinse
Final Rinse

Prewash
Wash
Power Rinse
Final Rinse

Prewash
Wash
Power Rinse
Final Rinse

160 F
180 F - 195 F

110 F - 140 F
160 F
180 F - 195 F

150 F
160 F
180 F – 195 F

110 F – 140 F
150 F
160 F
180 F

110 F – 140 F
150 F
160 F
180 F – 195 F

1-19. Final Rinse Thermometer.

The final rinse thermometer (6, figure 1) is located
above the last tank of the dishwashing machine. This
thermometer indicates the temperature of the final
rinse water entering the machine. An NSF
requirement for final rinse water is 180 F – 195 F.
Heating the final rinse to 180 F is generally
accomplished with a booster heater. This heater was
either purchased with the dishwashing machine, or
was part of the regular kitchen equipment. The heat
from the final rinse water assures sanitation and
assists in heating the ware for rapid drying. During
dishwashing operation, the final rinse thermometer
should be observed periodically to assure that proper
temperature is being maintained.

1-20. Final Rinse Pressure Gauge. (OPTIONAL)

Properly heated final rinse water under pressure between
15 to 25 psi (Flow pressure) will effectively rinse away
detergent. The optional gauge is used to monitor this flow
pressure. Flow pressure is the indicated water pressure
with all final rinse valves open and the final rinse in
operation.

1-21- Final Rinse Pressure Gauge Petcock.

The final rinse system is equipped with a ¼- inch N.P.T.
petcock (8, figure 1). This device is used by detergent
representatives & health inspectors in conjunction with test
equipment. Be sure petcock is closed (valve lever
horizontal) before removing plug to install equipment.

7

Section II Operation

2-1. PREPARING MACHINE FOR OPERATION.

Perform the following steps to insure proper dishwasher
operation.

1. Check that clean scrap trays are in position on either
side of lower spray boxes. Be sure a curtain is in position
at the dishwasher entrance, between the wash and rinse
areas of tanks, and at the dishwasher exit.

2. Close tank drain valves and access doors.

3. Put correct amount of detergent in detergent dispenser
box. Observe the recommendations of the detergent
manufacture.

4. Be sure the door safety switch is pulled out so the
inspection door cannot be opened.

5. Turn the ON/OFF switch in the control panel (1, figure 2)
on. The dishwashing machine will begin filling. The fill
indicator light should come on. Multi tank machines fill
using the rinse tank fill and the final rinse. Water is
pumped from the rinse tank to fill the wash tank. See
Quick Start paragraph 1-8. Quick start is optional on single
tank machines.

6. The machine will automatically stop filling when the
water reaches its proper level. At this point the heat
indicator light should come on.

7. Observe sump thermometers; minimum operating
temperatures are indicated on the thermometers, and in
the table at the end of Section I.

8. Press the start switch on the control panel.
NOTE: Machines with energy save option do not have the
start switch.

The dishwasher is now ready for loading. (Paragraph 2-2).

2-2. LOADING MACHINE.
2-3. Racks.

A minimum of six racks are included with your dishwasher
as standard equipment. Two types of racks are furnished:
the multi-purpose rack and the combination rack. There are
more holes in the bottom of the combination rack than in
the multi-purpose rack. The multi-purpose rack is used for
washing plates, saucers, trays (14 x 18 inch maximum)
and any ware except silverware. The combination rack is
used for washing silverware and small ware such as cups,
bowls and glasses.

An important feature of the rack supplied is the design of
the “feed” ladder. This ladder is at the bottom of the rack
(see figure 6). The ladder engages the pawls on the
conveyor tracks. By making the ladder “steps” perfectly
vertical, personnel loading the racks need not be
concerned with a front or back, of the rack.

8

Also, the rack can be used in either an L to R (left to
right) feed dishwasher or in an R to L (right to left)
feed dishwasher.

When additional or replacement racks are needed,
we recommend Multi-Purpose Rack Part No. W-0­16428 and Combination Rack Part No. W-0-16429.

FIGURE 6. Rack Ladder

FIGURE 6. Rack Ladder

2-4. OPERATING THE DISHWASHER.

Observe the following instructions to obtain maximum
performance from the dishwashing machine. Also
refer to paragraph 2-7 for helpful suggestions.

1. Whenever possible, instruct bus boys or wait staff
to stack the soiled dishes according to sizes as they
are brought to the soiled dish table.

2. Remove by hand, rubber scraper, or pre-washing
as much food particles left on the dishes as possible.
This will reduce pollution of water, insure the cleanest
possible wash water and lower detergent costs.

3. Rack dishes in appropriate rack as indicated in
figure 7. When placing silverware in combination
rack; you should be able to see many holes in the
bottom of the rack after it is loaded.

4. Push the rack of soiled dishes into the machine far
enough so that the conveyor track will engage the
rack and convey it through the dishwasher.

5. Scrape and rack more dishes and “feed” the racks
of soiled ware to the machine as fast as it will take
them.

MULTI-PURPOSE RACK COMBINATION RACK

PART NO. W-0-16428 PART NO. W-0-16429

FIGURE 7. Proper Loading of Racks

6. Clean ware must be taken out of the racks and the
empty racks removed from the clean dish table and
returned to the soiled dish table for reloading. Do not let
dish racks pile up on the clean dish table until they hit the
end of the dish table as this subjects the conveyor to
unnecessary strain. Let the washed and rinsed dishes
remain in the racks for a minute or so until they have had a
chance to drain and self dry. If the dishes are removed
from the racks to soon, they will not be dry.

7. Continually check wash and rinse temperatures. NOTE:
For machines equipped with gas heating units, a
decreasing temperature may be caused by the pilot light
going out. Check that the pilot light is lit; when necessary;
relight as outlined in paragraph 2-6.

8. Be sure enough detergent is being added to the wash
water to keep it at an effective strength if an automatic
dispenser is not being used.

9. Repeat steps 2 through 8 until all dishes have been
washed.

10. Stop dishwasher (paragraph 2-5) and perform
the daily cleaning (paragraph 3-1).

2-5. STOPPING MACHINE AFTER
OPERATION.

To stop the dishwasher, observe the following.

1. Press the STOP button. (None with ESC)

2. Turn the ON/OFF switch to the OFF position.

3. Open drain valve.

4. Clean machine (paragraph 3-1)

2-6 GAS PILOT LIGHT INSTRUCTIONS.

The pilot burner is accessible from the right side of
the machine. Figure 8 shows the gas heat unit and
identifies the pilot burner and pilot lighting button.
Use a fireplace match, or a long piece of rolled – up
paper, to light the pilot burner as follows;

1. Slightly depress control knob if at PILOT position
and turn clockwise to OFF. Wait 5 minutes for all
unburned gas to vent. REMEMBER that LP gas does
not vent upward naturally.

2. Turn the control knob to PILOT, depress it
completely, and light the pilot burner. The knob must
be held down about one minute before the pilot
burner will stay lit after releasing the knob.

3. Turn the knob to ON. Gas burners should ignite. If
not, repeat above sequence.

FIGURE 8. Gas Heat Unit

9