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

2-7. HELPFUL HINTS.

2-8. Loading Precautions.

The dishwashing machine is built for washing dishes
and other tableware only, not for pots and pans. The
rack type machine is designed to accomplish the
cleaning with the ware contained in racks. Do not
attempt to load the machine with an item that is not
placed in a rack. The multi-purpose rack can
accommodate tray sizes up to 14 x 18 inches maximum.
Options are available for larger trays or items which will
not fit in the rack.

2.9 Dish handling Techniques.

MAINTAIN ORDERLY DISH TABLE. Instruct your bus
boys or waitresses to arrange the soiled ware on the
soiled dish table in an orderly fashion as the ware is
brought to the table. There should be regular places for
depositing napkins, silver, glasses, cups, etc. In many
instances, silver, cups, and glasses can be placed
directly in the combination racks by the bus boys, or
waitresses. It is easier to rack the dishes if they are
organized into stacks of 8- inch plates, 10- inch plates,
etc. Dishes of the same type and size should be placed
in one rack whenever possible. Fill one rack with cups,
one with glasses, one with soup bowls, plates and
regular ware and one with miscellaneous items such as
butter dishes, creamers etc. An orderly soiled dish table
will increase the efficiency of the dishwashing machine
operator and will minimize dish and glass breakage.
And the opposite is also true; disorganized piles of
miscellaneous dishes will decrease efficiency and
increase breakage.

SCRAPE DISHES. Do a good job of removing leftover
food from the dishes. Scrape dishes by hand, with a
rubber scrapper, or by pre-washing before placing them
in the dish racks. Doing this job “right” helps you
maintain cleaner water.

LOAD RACKS PROPERLY. Dishes and all “flat” china
should be stacked in the multi-purpose racks so that
they lean back with the face of the soiled surface of the
dish exposed to the upper spray.

Glasses, cups, bowls and other “deep” dishes should be
placed face down in the combination racks. Remember,
whenever possible it is a good practice to have your bus
boys or waitresses place cups, glasses and bowls
directly in the combination rack. Do not overcrowd or
overload the racks as the wash and rinse waters must
reach all surfaces to obtain clean ware.

2-10 Detergents.

Detergents should be used according to the detergent
manufacturer’s recommendations. Their representative
knows the capabilities of their detergents and can
determine the proper treatment of your water for proper
use with their product. The wash water must be kept at
an effective strength to obtain good washing results.
Use a good detergent. Never use a foaming soap or
soap flakes. Ask your local detergent man for his help
and heed his advice.

2-11. BRIEF DESCRIPTION OF SEQUENCE OF
OPERATION.

The sequence of operation for various dishwasher
models is described in paragraph 2-12 through 2-16 and
represented in figures 9 through 13. Many of the parts
referred to in these descriptions are shown in figure 1 of
this manual.

2-12 Single Tank Dishwashing Machine. (See Fig. 9)

WASH CYCLE. The pump directs the wash water
through the riser weldment at the rear of the machine to
upper spray arms and to a lower spray box. Nozzles on
the spray arms, and spray box direct the wash water at
the dishes. Trays on either side of the lower spray box
prevent dislodged food particles falling into the tank. The
water returns to the tank, where it is ready to start the
wash cycle again. The hollow standpipe permits
overflow water to flow down the drain and acts as a
surface skimmer.

FINAL RINSE CYCLE. Hot final rinse water enters the
machine at the strainers and solenoid valve. The water
travels through the vacuum breaker and enters the
spray pipes. Nozzles on the spray pipes direct the rinse
water at the dishes.

FIGURE 9. Single Tank Water Distribution
Diagram

10

10

2-13. Single tank with P-Module Pre-Wash (See
Fig.10).

PRE-WASH CYCLE. The pre-wash tank is filled with
overflow water from the wash tank. The pre-wash water
is pumped through the riser weldment at the rear of the
machine where it enters an upper spray arm. (a lower
spray arm is available as optional equipment) Nozzles
on the spray arm direct the pre-wash water at the
dishes. A scrap tray below the conveyor track prevents
dislodged food particles falling into the tank. The water
returns to the tank, where it is ready to start the pre­wash cycle again. The hollow standpipe permits
overflow water to flow down the drain.

WASH CYCLE. The pump directs the wash water
through the vertical riser at the rear of the machine to
upper spray pipes, and to a lower spray box. Nozzles on
the spray arms and spray box direct the wash water at
the dishes. Scrap trays on either side of the lower spray
box prevent dislodged food particles falling into the tank.
The water returns to the tank, where it is ready to start
the wash cycle again. The capped standpipe prevents
the overflow water flowing down the drain. Instead, the
water is forced to overflow into the pre-wash tank.

FINAL RINSE CYCLE. The final rinse cycle for this
machine is identical to the final rinse cycle described in
paragraph 2-12.

FIGURE 10. Single Tank with P – Module Pre-wash Water Distribution Diagram

2-14. Two Tank Dishwashing Machine (See Fig. 11).

WASH CYCLE. The pump directs the wash water
through the riser pipe at the rear of the machine to
upper spray pipes and to a lower spray box. Nozzles on
each spray arm and spray box direct the wash water at
the dishes. Scrap trays on either side of the lower spray
box prevent dislodged food particles falling into the tank.
The water returns to the tank, where it is ready to start
the wash cycle again. The hollow standpipe permits
overflow water to flow down the drain.

POWER RINSE CYCLE. The pump directs the rinse
water through the riser weldment at the rear of the
machine to upper spray arms and a lower spray box.
Nozzles on each spray arm and spray box direct the
rinse water at the dishes. Scrap trays on either side of
the lower spray box prevent dislodged food particles
falling into the tank. The water returns to the tank, where
it is ready to start the rinse again. The hollow standpipe
permits overflow water to flow down the drain. The rinse
water is replenished with used final rinse water.

FINAL RINSE CYCLE. Hot final rinse water enters the
machine at the strainer and solenoid valve. The water
travels through the vacuum breaker and enters the
spray pipes. Nozzles on the spray pipes direct the rinse
water at the dishes. The used final rinse rater falls into
the power rinse tank.

11

FIGURE 11. Two Tank Water Distribution Diagram

2-15. Two Tank with P-Module Pre-Wash (See
Fig.12).

PRE-WASH CYCLE. The pre-wash cycle for this
machine is identical to the pre-wash cycle described in
paragraph 2-13.

WASH CYCLE. The pump directs the wash water
through the riser weldment at the rear of the machine to
upper spray arms and a lower spray box. Nozzles on
each spray arm and spray box direct the wash water at
the dishes. Scrap trays on either side of the lower spray
box prevent food particles falling into the tank. The
water returns to the

FIGURE 12. Two Tank with P – Module Pre-wash Water Distribution Diagram

12

tank, where it is ready to start the wash cycle again. The
capped standpipe prevents the overflow water flowing
down the drain. Instead, the water is forced to overflow
into the pre-wash tank.

POWER RINSE CYCLE. The power rinse cycle for this
machine is identical to the power rinse cycle described
in paragraph 2-14.

FINAL RINSE CYCLE. The final rinse cycle for this
machine is identical to the final rinse cycle described in
paragraph 2-14.

FIGURE 13. Three Tank Water Distribution Diagram

2-16. Three Tank Dishwashing Machine (See Fig. 13).

PRE-WASH CYCLE. The pre-wash tank is supplied with
overflow water from the wash tank. The pre-wash water
is pumped through the riser pipe at the rear of the
machine where it enters upper spray pipes and lower
spray box. Nozzles on each spray pipe and spray box
direct the pre-wash water at the dishes. Scrap trays on
either side of the lower spray box prevent dislodged food
particles falling into the tank. The water returns to the
tank, where it is ready to start the pre-wash cycle again.

The hollow standpipe permits overflow water to flow
down the drain.

WASH CYCLE. The wash cycle for this machine is
identical to the wash cycle described in paragraph 2-15.

POWER RINSE CYCLE. The power rinse cycle for this
machine is identical to the power rinse cycle described
in paragraph 2-14.

FINAL RINSE CYCLE. The final rinse cycle for this
machine is identical to the final rinse cycle described in
paragraph 2-14.

13

Section III Cleaning of Machine

3-1. DAILY CLEANING

After each meal period and at the end of each day, the
dishwashing machine should be stopped and the
following cleaning procedures performed. A hose
attached to a faucet in the hot water supply line makes
the cleaning of your machine and dish tables much
quicker and easier. The hose can be stored neatly coiled
on a hook beneath the dish tables.

1. Stop the dishwashing machine as outlined in
paragraph 2-5. Check that heaters are off, tanks are
drained, and drain valves are open.

2. Wash down dish tables with a detergent and rinse with
fresh water. Be sure to leave scrap trays in the machine
during this operation.

3. Remove curtains and scrub them in a sink. The
curtains can be installed in the dishwasher to dry, but it is
best to hang them elsewhere. The dishwashing machine
will dry and air out better without the curtains in place.

4. Remove scrap trays and empty them into a sink. Flush
the trays with a hose or clean them with a scrub brush.
When emptying the trays, do not knock them on disposal
cans; knocking the trays will bend them out of shape and
they will not fit properly in the dishwasher.

14

5. Check and clean the spray box/tubes as necessary.

To remove them refer to figure 14 and loosen the pilot

screws retaining the spray box/tubes. Slide the spray

box and tubes out of the machine. Check the gasket

and seals for signs of wear (paragraph 4-6). Dislodge

anything stuck in the nozzles by pushing the material

back and into the box or tube. Was the spray box or

tube, flushing the materials out of the inlet hole.

6. Hose and scrub the inside of the dishwashing

machine.

7. Clean the drain screen as outlined in paragraph 3-3.

8. Install the clean spray box and tubes in position in

the machine (refer to figure 14). Be sure to position

the upper spray tubes with the nozzles pointing down.

When installing the tubes and spray box , tighten pilot

screw finger tight only; do not apply excessive

pressure.

9. Leave access doors open and leave scrap trays and

curtains on the dish table until preparing the machine

for operation. This allows the dishwashing machine to

dry and the operator will know that the machine has

been thoroughly cleaned.

10. Clean and fill detergent dispenser.

3-2. PERODIC CLEANING.

The frequency with witch the following cleaning

procedures should be performed depends on the hours

of dishwasher operation and the condition of the water

in your area. When intervals are specified (once a

week, once a month, etc.) they are recommended

minimum intervals and should be performed at least as

often as specified.

3-3. Drain Screen

The drain valve for each tank of the dishwashing

machine is equipped with a cylindrical stainless steel

screen (6, figure 15). When this strainer is clogged

with food particles, the tank does not drain as quickly

as it should. Thorough prescraping of the ware will

minimize screen clogging. Cleaning of the screen

should be performed after a daily cleaning. Clean the

screen in each tank as follows:

1. Check that the heater is off and the tank is drained.

Position the drain valve in the closed position.

2. Remove the 3 wing nuts (20, figure 15) and pull the

drain case door (21) from the drain case. A gasket (22)

between the case and the door acts as a seal to

prevent leakage. If it is necessary to pry the door from

the case, be careful to avoid damaging the gasket.

5. Clean drain case interior and flush the drain valve
with clear water.

6. Install clean screen (6) on drain valve seat (10).

7. Lower the standpipe (1) into the drain valve seat.
Do not drop standpipe into position.

8. Be sure door gasket is in place on drain case, (22).
With the drain valve knob in closed position (white arc
at the (bottom), install the door on the case, locating
the cam on the knob shaft between the two collars on
the standpipe. The three mounting holes in the gasket
and door are not spaced equally and therefore the

13

gasket and door holes must be matched to the case
studs

9. Assemble the three wing nuts (20) on the case
studs, applying equal pressure to the wing nuts until
they are snug; do not tighten these nuts with a wrench.

3-4. Low Water Cut-Off Float.

For proper operation of the low water cut-off system,
the float in each tank must be free of detergent scum
and lime deposits. Daily cleaning and deliming will
keep the float reasonably clean. CAUTION: Do not use
steel wool cleaning pads.

3-5. Line Strainers

.(14-18)

Every dishwashing machine is equipped with a strainer
in the final rinse system (12, figure1). In addition, each
steam heated machine (steam injector or steam coil) is
also equipped with a strainer at the steam inlet. The
following instructions apply to all of the strainers.

Once a month, clean the strainer as follows. Unscrew
the brass cap and remove the strainer screen. Brush
the screen or flush out dirt with fresh water. Install the
screen and attach the brass cap securely. A worn
screen should be replaced with a new one.

FIGURE 15. Standpipe and Drain Valve Shaft

1. Stand Pipe 12. Thermometer

2. Retaining Ring 13. Cam Shaft Assy

3. Washer 14. Cam Shaft

4. Drain Plug 15. Stop Pin

5. Washer 16. O-Ring

6. Screen 17. Knob

7. Screen retainer 18. Hex Nut

8. Stand Pipe Guide 19. Spacer

9. Hex Head Mach. Screw 20. Wing Nut

10.

Drain Seat 21. Door

11.

Cam Shaft Assy. 22. Door gasket

CAUTION: The tank must be empty of water before
removing the drain case door. When drain case contains
hot water and the door is removed, the hot water will exit
at the door hole and could cause serious injury. If drain
strainer is completely clogged, manually remove water
with a container through the access door from top of tank.
Or to gain access the screen to unclog it, lift standpipe by
pulling it up, turning drain valve handle at the same time.

3. Lift drain standpipe (1) straight up to gain access to the

strainer

4. Lift the strainer straight up off of the drain valve seat

(10) and clean it in a sink with a brush A bent or
deformed screen should be replaced with a new one.

15

Section IV Preventive Maintenance and Minor Repair

4.1 PREVENTATIVE MAINTENANCE.

A good preventive maintenance program ensures that the
dishwashing machine is kept in good operating condition
and lessens the chances of break-down. Preventive
maintenance means making systematic inspections and
adjustments at regular intervals. These procedures
should be performed as soon as the need becomes
apparent or at the specified intervals. More frequent
inspections and adjustments should be if experience
indicates that shorter intervals are required due to
operating conditions. In addition to the periodic cleaning
procedures of Section III, the inspections and
adjustments of paragraph 4-2 through 4-16

4-2. LUBRICATION.
The pump and drive motors contain ball bearings and do
not require lubrication. The conveyor gear reducer must
be lubricated or checked as described in the following
paragraphs. CAUTION: When applying lubricant, secure
or lock main power in the OFF position. Power must be
off to the machine during lubrication procedures to avoid
accidental conveyor operation which could result in
physical harm to maintenance personnel.

4-3. Conveyor Drive Gear Reducer.

Once a month check gear reducer oil level. The oil plug
and oil drain plug are located on the gear reducer as
shown in (figure 17). The oil level should never be higher
than the upper plug. To add oil, remove the air vent and
fill screw (figure 17) and add oil through the vent hole.
Use a high quality compounded worm gear oil, Mobil
Extra Hecla Super or a comparable oil recommended by
your lubricant supplier. Install the air vent and fill screw.
After the first 100 hours of operation, and then after every
2500 hours of operation or every 6 months, change oil.
Place a suitable container beneath the oil drain plug.
Remove plug and allow oil to drain from the gear reducer.
Install drain plug and fill reducer with fresh oil until the oil
starts to come out of the oil level plug. Install level plug.

4- 4. V-BELT TENSION ADJUSTMENT

The conveyor drive gear reducer is driven by a notched
V-belt from the drive motor. The average belt will stretch
after a period of time. After the first 50 hours of
operation, and then periodically as experience indicates,
check the v-belt tension. Figure 18 indicates the proper
tension; belt deflection is ½ inch when a 3-pound force is
applied.

16

FIGURE 17. Conveyor Drive Gear Reducer and

To adjust the tension, loosen the locknut see figure 18)
to permit turning the adjustment rod. Turn the rod
clockwise to tighten the belt; turn counterclockwise to
loosen the belt. Tighten the locknut after turning the
rod to maintain the proper tension.

FIGURE 18. Conveyor Drive Belt Tension

4-5. PREVENTING LEAKAGE.

The spray box gaskets and standpipe drain plug are
subject to wear, which results in leakage. The following
paragraphs contain replacement instructions for these
and similar items. Part numbers for replacement parts
are listed in Section VI of this manual. For servicing of
other leaks, contact your local Blakeslee service
agency.

4-6. Spray Box Gaskets

Poor washing results occur when the spray box/tube
gaskets or seals are worn and leaking. When the
spray box/tube is removed for cleaning, check the
gasket and seals (see figure 14) for signs of wear. If
they are worn or out of shape, replace with new ones.
To minimize gasket wear, when installing the spray box
and tubes after cleaning, do not apply excessive
pressure to the pilot screw.

Motor

4-7. Stand Pipe Drain Plug

When cleaning the drain strainer (paragraph 3-3), check
the stand pipe drain plug (4, figure 15) for signs of wear.
If the plug is nicked or badly grooved, replace with a new
one. NOTE: Before installing new drain plug, apply a
light film of silicon sealant to the entire exterior
circumference of the plug groove.

4-8. Drain Cleanout Door Gasket

When leakage occurs around the drain case door, the
problem may be a worn drain cleanout door gasket.
However, first be sure the door was properly installed
(paragraph 3-3, steps 8 and9). When the drain strainer is
cleaned, check the gasket for signs of wear. If gasket is
worn, replace with a new one.

4-9 Impeller Guard

This unique device consists of a guard housing encircling
the pump intake and positioned ¾” from sump wall,
providing a circular opening that is larger than the
opening of the pump intake, Thus creating no restrictions
for water flow. Inside the circular guard housing there is a
guard disk of smaller dimension which allows additional
passage of water flow with minimum restrictions. The
location of guard housing and disc is such that there is no
straight entrance into the impeller

Figure 19. Impeller Guard Installed in Sump

4-10. MINOR REPAIR

The following repair procedures are adjustments or
replacements to be performed only when necessary, not
on a periodic basis. Part numbers for replacement parts
are listed in Section VI of this manual.

4-11. Flame Adjustments for Gas-Heated Tanks.

After the dishwashing machine is installed and gas
connections are made, the pilot and burner should be
adjusted to obtain desired tank temperatures. Refer to
paragraph 2-6 for pilot lighting instructions.

PILOT FLAME ADJUSTMENT. The pilot flame should
envelope 3/8 to ½ inch of the top of the thermocouple.
Remove the cover screw to gain access to the pilot
flow adjustment screw; see figure 8. Turn the
adjustment screw clockwise to decrease pilot flame;
turn counterclockwise to increase pilot flame. Be sure
to replace cover screw after adjustment to prevent
possible gas leakage.

BURNER FLAME ADJUSTMENT. The burner flame
must only touch the tank. On natural gas machines,
minor burner adjustment can be made by adjusting the
pressure regulator of the gas valve; on L.P. gas
machines, the customer’s gas pressure regulator can
be changed for minor adjustment. Each burner is
equipped with an orifice spud See figure 8). If a proper
flame cannot be obtained by making minor
adjustments, the orifice spud size must be changed.
Contact your local Blakeslee agency for assistance, or
to order the appropriate size spud.

4-12. Thermostat Settings

An adjustable thermostat is furnished for each heated
tank of the dishwashing machine. A typical thermostat
is shown in figure 19. The thermostat is adjusted by
turning the adjusting screw with a screwdriver; turn
clockwise to increase tank water temperature and
counterclockwise to decrease the temperature. Some
adjusting screws are mounted on a temperature scale.
However, setting the screw at a specific temperature
on the scale does not necessarily mean the sump
thermometer will register that same temperature, since
the thermostat temperature sensing element and
thermometer are not mounted together. The
thermometer indication is the temperature to observe;
the adjusting screw temperature scale is a reference
setting. Thermometer settings are an owner
responsibility and are not covered under warranty

FIGURE 19. Thermostat Adjustment

17

4-13. Control Box Fuse

The control panel fuse is a 3.2 ampere Slo-Blo fuse,
located as shown in figure 19. With the main power
turned off, open the control box cover and inspect the
fuse. If fuse is suspected to be blown, replace with a new
one of the same capacity. Fuse is held in position with
spring clamps.
NOTE: Simple problems like blown fuses are not covered
under warranty. However if the machine continues to
blow fuses, call your local Blakeslee Service Agency

4-14. Motor Overload Relay

Each motor in the dishwashing machine is protected
thermal overload relays. These relays will automatically
reset when the relay has cooled down.

When the motor thermal overload relay trips, it is
necessary to check for the reason. For example, if one
or all of the conveyor motor relays opened, a jammed
conveyor may have been the cause. Once the jam is
released and the relay has reset, the conveyor should
operate. Similarly, the pump motor overload relays
may be tripped due to a foreign object caught in the
pump impeller. Removing the object should remedy
the situation. However, if the same relay opens again
shortly after operation is resumed, the cause has not
been found and corrected. Do not continue resetting
the relay; call your local Blakeslee Service Agency for
assistance.

NOTE: Resetting motor overloads is not covered under
warranty.

FIGURE 19. Typical Control Box Internal Components

1. Fuse 3.2 Amp. Slow Blow 7. Door Safety Switch

2. Timer 5 Minute 8. Relays - 3

3. Transformer, Output 115 Volt 9. On/Off Switch Contact Block

4. Fuse 3.2 Amp. Slow Blow 10. Contactors - 3

5. Indicator Light, Total of 6 11. Overload Relays - 3

6. Timer, Fill

18

4-15. TROUBLE SHOOTING.
Trouble shooting procedures are listed in the following table.

Each trouble is followed by a list of possible causes and
suggested procedures to correct the cause. In general, the
procedures should be performed in the order in which they are
listed.

Machine will not start Main power supply off Turn on main power supply

Tanks do not heat up NOTE: Electrically heated machines h ave separate supply line voltage feed to

Conveyor wont run Power not on Turn on conveyor start switch

Racks will not pass through
machine

Poor final rinse

Trouble Possible Cause Corrective Procedure

Fuse blown – main supply Replace fuse or fuses
Fuse blown – control panel Replace fuse
Improper power supplied to machine Check incoming line voltage
Tanks not completely filled with water Fill all tanks with water

heating element contactors and should have a separate circuit breaker.
Power supply turned off Check circuit breaker

Low water float not satisfied Make sure tank is full of water
Thermostats set at improper temperature Check thermostats and adjust
Gas not turned on Check gas line valve – turn on
Pilot light not lit Light pilot light
Steam not turned on Check steam supply (boiler) to assure it

Low steam pressure Boost boiler pressure up to 15-25 lb.
Clogged steam line strainers Check all steam line strainers and clean

“V” belts slip Adjust “V” belt tension (1/2” deflection of
Is “V” belt broken Replace “V” belt

Conveyor overload relay tripped Will reset automatically after cooling –
Conveyor safety micro switch is not

released
Pawls sticking in down position Check all pawls to assure they are
Racks not in correctly Check racks for proper alignment to
Improper racks being used Replace type of rack being used.

Unload table too high Level machine and table so that table is

Water not turned on Check to assure rinse water supply is

Line strainer dirty and clogged Remove line strainer screens and clean
Low water pressure Check incoming water pressure and

Conveyor not turned on Push conveyor start button

is operational
flow pressure

belt)

check for jam
Release jam that is tripping switch

moving freely
conveyor tracks
Check with your local Blakeslee

Representative
not higher than dishwasher

turned on

adjust to15-25 lb. flow pressure

19

Trouble Possible Cause Corrective Action
Poor Final Rinse

Final rinse temperature low Booster not turned on Check circuit breaker for electrically

Electrical & steam heated
boosters do not maintain 180°
temperature at final rinse

Tanks not holding water Drains are not closed properly Check drain handles to assure drains are

Poor washing results Pump(s) not running Press pump start button

Tanks foaming

Poor pre-scraping of ware Scrape ware before putting into machine

20

Rinse micro switch not working Check rinse actuator lever to assure it is

activating the rinse micro switch - adjust
Rinse temperature low Adjust hot water booster
Excessively hard water Install water treatment equipment
Rinse nozzles clogged Remove rinse nozzles, clean and

reassemble

heated boosters
Thermostats set improperly Adjust thermostats as needed

Excessive water pressure Reduce water pressure to 15-25 lb. flow

pressure
Steam pressure low Boost up steam pressure at boiler

Steam line strainer clogged Remove line strainer screen, clean and

reassemble
140° water not being fed to booster Increase incoming water temperature to

140° to inlet side of booster

in closed position
Plugs on standpipes worn Refer to paragraph 4-7

Standpipes in wrong tanks Refer to paragraph 1-12 and figure 4
Standpipes not positioned properly on

drain can shaft

Pump(s) running backwards Check arrow on pump motor. Consult

Spray box/tube nozzles clogged Remove spray box/tubes, clean &
Spray box/tubes seals leaking Remove Gaskets/seals, if worn or out of
Upper spay tube in upside down Remove spray tube & replace correctly

Tank temperature low Check thermostats and adjust if
Detergent dispenser empty Fill Dispenser

Detergent dispenser inoperative Contact detergent representative
Dish poorly scrapped Remove all heavy soil before putting into

Dirty wash water Drain tanks and refill

Tank water excessively dirty Drain tanks and refill
Excessive amount of detergent being

used

Remove cleanout cover and replace

assuring the drain cam shaft is located

between the two collars on the standpipe

Blakeslee technical support for

assistance if necessary

reinstall

shape, replace

necessary

machine

Contact detergent representative for

assistance

Section V
Use of Additional Equipment

5-1. GENERAL

Extra equipment for the rack dishwashing machine,
available from Blakeslee, includes hot water boosters,
and hoods. This section contains information regarding
proper use and maintenance of this equipment.

5-2. HOT WATER BOOSTER.

The hot water booster is used to raise the final rinse
water temperature recommended by the National
Sanitation Foundation and required by many health
departments. To attain this temperature, the water
supply to the booster must be maintained at 140° F.
The booster is supported on a sturdy floor stand with
adjustable legs for installation

Underneath the dish table. A choice of either a steam
or an electric heater is offered. If the supply
temperature of the water is lower than 140° F, an
oversized booster must be used. In some cases, it is
necessary to connect 2 boosters in series. The
machine capacity ratings are based on a 50°
temperature rise.

5-3. STEAM HOT WATER BOOSTER.
The S2 Heat Exchanger is used on all single and multi-

tank systems.

FUGURE 21. Steam Hot Water Booster

1. Steam Inlet Strainer 5. Pressure Gauge

2. Solenoid Valve 6. Pressure Relief Valve

3. Strainer 7. Steam Trap

4. Pressure Regulator

21

5-4. Controls

STEAM LINES. The steam inlet is equipped with a line
strainer (1, figure 21) and solenoid valve (2); the
solenoid valve is controlled by an electric thermostat. A
steam trap (7) on the steam outlet assures efficient
heating. Periodic cleaning of the strainer is
recommended. No operator control of this system is
required.

HOT WATER INLET LINE. The inlet piping contains a
line strainer (3), pressure regulator (4), pressure gauge
( 5), and pressure relief valve (6). Periodic cleaning of
the line strainer is recommended. The pressure
regulator is adjustable (paragraph 5-6). The pressure
gauge indicates the flow pressure of the final rinse
water when the final rinse is in operation. The gauge
should be observed periodically to assure good final
rinse action. Good final rinse results are obtained
when the flow pressure is between 15 and 25 P.S.I.

HOT WATER OUTLET LINE. The thermostat sensing
bulb is in the hot water outlet line. See paragraph 5-6
for adjustment

5-5. Cleaning.

Line strainers. The water outlet and steam line strainers
protect the solenoid valves from dirt. Every month,
clean the strainers as described in paragraph 3-5. Be
sure water and steam supplies are turned off and pipes
are cool.
Lime deposits if lime deposits are a problem in your
area, every 9 to 12 months de-lime the booster heat
exchanger. Remove the heat exchanger and
submerge it in a tub of deliming solution. Follow the
instructions of the deliming product manufacturer for
mixing the solution and for length of time of soaking; 48
to 60 hours of soaking time is generally required. After
soaking, be sure to wash and rinse the heat exchanger
thoroughly before installing it on the booster. You can
contact your local Blakeslee agency for loaner booster
information; loaner boosters are available for a small
weekly fee plus freight charge. Boosters can also be
returned to the Blakeslee factory for thorough deliming.

5-6. Adjustments.
THERMOSTAT. Observe the instructions of paragraph

4-12 for adjusting the thermostat settings.
PRESSURE REGULATOR. If the final rinse flow

pressure is not between 15 and 25 psi, adjust the
pressure regulator (4, figure 21) observe the following.
Loosen the ½” lock nut. Start the conveyor and activate
the final rinse. With the final rinse water flowing
through the pressure regulator, now adjust to the
correct pressure. After the proper pressure is attained,
hold the ½” square head screw in place and tighten the
lock nut. To increase the flow pressure, turn the screw
clockwise. Turning the screw counterclockwise will
decrease the pressure.

22

5-7. Installation.
Position the booster so that the pressure gauge can be

observed by machine operator. Use the adjustable feet
on the booster to level the unit.

BOOSTER LOCATION. Booster location with respect to
the steam supply, hot water supply and dishwashing
machine is important for efficient booster operation.
Position the booster as close to these items as possible.
If the booster is positioned 20 feet or more from the
dishwasher, though the final rinse water is 180° F when it
leaves the booster, the exposed piping through which the
water travels will cool the water. The same situation
applies to the booster hot water supply. Similarly, when
steam is carried over a long distance through an
exposed pipe, a pressure loss and temperature loss
results. The booster cannot operate efficiently with long
distances of exposed piping. If the booster is located a
great distance from the dishwasher, it is recommended
that an optional final rinse low temperature control be
installed in the dishwasher.

BOOSTER TO DISHWASHER CONNECTIONS. Final
rinse piping is3/4 inch NPT. Connect wires of steam
solenoid (2, Figure 21) to the control panel terminals (as
noted in wiring diagram). Protect the wires with a ½ inch
conduit.

SUPPLY AND CONDENSATE CONNECTIONS. When
connecting the hot water and steam inlet piping, include
a shut-off valve at each inlet. The water piping you
connect must be a minimum of ¾ inch. The steam pipe
must be a minimum of 1 ½ inch. Pipe size must be
increased on runs over 50 ft.

The hot water inlet tee is ¾ inch NPT. The steam inlet
strainer is 1 inch NPT. We suggest supply pipes be
wrapped with insulation material. The condensate return
is ½ inch NPT.

NOTE: Your condensate return line must always be
pitched down. For condensate return lines that are level
or going uphill, a condensate return pump must be used.

SUPPLY PRESSURE AND TEMPERATURE
REQUIREMENTS. Booster output (180° F water) is

measured in gallons per minute (gpm). The output
requirement for a particular machine is the sum of the
final rinse water 9 (in gpm) plus make up water (in gpm);
makeup water requirement is approximately 2 gpm. To
obtain a desired output, inlet water temperature and
steam supply pressure must correspond as indicated in
the booster chart (page 22). For example, the S2
booster is capable of providing 10 gpm (600 gph) of 191°
F final rinse water when the inlet water temperature is
140° F and the flowing steam supply is 5 pounds. If the
inlet water temperature is 120°F to provide 10 gpm of
water at 191° F the steam flow pressure would have to
rise to 11 pounds. The booster chart is included to assist
you in making sure adequate supply conditions are
available for effective booster operation.

S2 Heat Exchanger

1” Conn. ¾” Conn. Water Temperature
Steam Water Flow 100° F IN 120° F IN 140° F IN
PSIG GPM OUT° F OUT° F OUT° F
4 200 205 209
5 195 200 205
6 190 195 201
7 186 192 199

5

8 181 188 195
9 178 185 193
10 175 183 191
4 209
5 203 209
6 198 204 210
7 193 200 207

10

8 189 196 203
9 185 192 200
10 181 189 198
5 211
6 205 211
7 200 206

15
8 195 202 209
9 190 198 206
10 187 195 203

Final Rinse Rate of Consumption
Rated in GPH

Single Tank & All Multi Tank Dishwashers
Single Tank with Pre-Wash (Includes maximum of 2 gallons

per minute make-up water)
@15 Lbs. Flow Pressure 245 176
@20 Lbs. Flow Pressure 282 288
@25 Lbs. Flow Pressure 324 318

FIGURE 22. Typical R to L Steam Booster Installation

23

24

5-12 Installation.

Use the adjustable legs on the booster to level the unit.
Figure 23 indicated dimensions for the plumbing
connections.

5-16. Installation.

The installation drawing for the dishwashing machine
indicates the dimensions for locating the exhaust vents.
(Sealant is provided to connect the hood to the tanks).

BOOSTER LOCATION. Booster location with respect
to the hot water supply and dishwashing machine is
important for efficient booster operation. Position the
booster as close to these items as possible. If the
booster is positioned 20 feet or more from the
dishwasher, though the final rinse water is180° F when
it leaves the booster, the exposed piping through which
the water travels will cool the water. The same
situation applies to the booster hot water supply. The
booster cannot operate effectively with long distances
of exposed piping.

PIPING CONNECTIONS. The controls described in
paragraph 5-9 are shipped as separate items. Figure
23 indicates the proper sequence for connecting these
items. Use ¾ inch NPT size pipe fittings and pipe.
Include a shut-off valve at the hot water inlet as
indicated in the figure. We recommend the hot water
supply be wrapped with insulation material.

ELECTRICAL CONNECTIONS. Connect wires of
water solenoid to the control panel terminals (as noted
in wiring diagram). Connect the booster to a properly
rated power supply.

5-13. END HOODS.
5-14. Description

The end hoods are attached to the inlet and exit of the
dishwashing machine to exhaust the steam from the
dishwashing machine area. Exhausting the steam
reduces the humidity in the washing department which
contributes to more efficient working conditions and
quick self-drying of dishes. Each hood must be
connected to a ventilating dust; vent opening on the
hood is 4 x 16 inches.

A damper in the hood is adjustable to control the
exhaust volume. To adjust the damper, loosen the stop
nut on the side of the hood and turn the damper rod;
tighten the stop nut to lock the damper in position. The
best damper position will vary according to the size of
the dishwashing room and machine. Allow majority of
steam to escape without loss of water temperature in
tanks.

NOTE: If damper is open too much heat will be lost
from the tank.

5-15. Cleaning.

When daily cleaning is performed, use a damp cloth to
wipe the condensate baffle clean.

5-17. Side Loader & Power Unloader.

These options used individually or in conjunction are
great for saving labor and affords great space savings in
a dish room layout. They may be installed on either end
of the dishwasher as dictated by the layout.

SIDE LOADER. When a rack is pushed into the side
loader, a continuation of the conveyor that runs through
the dishwashing machine picks it up and conveys it into
and through the dishwasher and out onto the clean dish
table. Figure 25.

POWER UNLOADER. The power unloader is powered
by a ¼ hp motor that drives rollers to extract the racks at
a right angle to the dishwasher. A continuation of the
conveyor that runs through the dishwashing machine
pushes the rack onto the unloader; the unloader rolls the
rack onto the clean dish table. Figure 26.

The racks for both options must incorporate four-way
strips as supplied with the Blakeslee Rack Conveyor
Type Dishwasher.

5-18. Installation.

Both options are shipped attached to the machine
making for minimal installation procedures.

SIDE LOADER. Level left to right and front to back using
the adjustable legs. Check seals and plumbing for leaks.

POWER UNLOADER. Level left to right and front to
back using the adjustable legs. Check seals and
plumbing for leaks. Insure that clean dish table edge is
not above the level of the unloader.

FIGURE 24. End Hoods

25

26

FIGURE 25. Side Loader

FIGURE 26. Power Unloader

Section VI Parts List

6-1. GENERAL.

The following parts list is arranged alphabetically by
part nam
and number listed in this parts list.

All orders must include the Serial Number of the
dish
control panel). Place your order with your local
Blakeslee agency.

Drain Seat 18644 1 per tank
Fuse 15790
Gasket, Sump Door 14797 1 per tank
Gasket, Spray Box 76131 1 per tank
Nozzle, Final Rinse Pipe:
Upper & lower single tank

Rack:
Combination

Seal, Spray Tube 76131 3 per tank
Screen, Drain Seat 18642 1 per tank
Screen, Strainer: 13385 1 per strainer
V-Belt 10986 1

e. To expedite delivery, order parts by name

washing machine (stamped on the face of the

Part Name Part Number Quantity

20430

Upper & lower, low temp
Upper, Multi-tank
Lower, multi-tank

Multi-purpose

97185

20920

20430

16429

16428

6-2. REPAIR KITS.

Repair kits are available for the vacuum breakers.
Several bran
used

Size & Manufacture Part Number

½” Cash ACME
¾” Cash ACME
½” Consolidated Brass
¾” Consolidated Brass
½ & ¾” Febco
½” Sloan
¾” Sloan

ds of manufacturer’s vacuum breakers are

73633
73634
14835

14836
12351
12356

12357

8
8
4
4

As required
As required

27

Section VII Installation

28

29

PARTS & SERVICE USA

Blakeslee Authorized Parts & service Distributors and Preferred Service Agents are the focal point for service and are responsible for all warranty/repair work

and for maintaining a complete stock of replacement parts.
They have factory-trained servicemen and are kept informed by the factory on the latest servicing procedures.
To receive service and/or parts, call the Blakeslee Distributor nearest you. If you happen to be in an area not covered by a distributor, phone the Blakeslee Service

Department in Chicago at 708-656-0660 for the name and location of one of over 300 strategically-located Blakeslee Authorized Service Agencies, which is nearest
you.

ALABAMA FLORIDA (Cont.) LOUISIANNA NEW YORK TENNESSEE

Jones McLeod Appliance Co. Nass Service Co. Inc. Chandler’s Parts & Service Acme American Repairs Inc. A-Tech Inc
1616 Seventh Ave. North 1108 S. Woods Ave. 11656 Darryl Drive 99 Scott Ave. 424 Sixth Avenue South
Birmingham, AL 35203 Orlando, FL 32805 Baton Rouge, LA 70815 Brooklyn, NY 112237 Nashville, TN 37203
205-251-0159 407-425-2681 225-272-6620 718-456-6544 615-255-2002

ARIZONA GEORGIA MARYLAND

3138 Oneida Street 1209 S. Watkins
Byassee Equipment TWC Electric Motor Repair CO. Sauquoit (Utica), NY 13456 Chattanooga, TN 37404
1939 E. Washington 5080 Highlands Pkwy S. A150 700 East 25
Phoenix, AZ 85034 Smyrna, GA 20082 Baltimore, MD 21218
602-252-0402 770-438-9797 410-467-8080
3717 C

ARKANSAS HAWAII MASSACHUSETTS

1020 T
Bromley Parts & Service Commercial Appliance Ace Service Co. Inc. Charlotte, NC 28208
10th & Ringo Street Parts & Service Co. 95 Hampton Ave. 704/377-4501
Little Rock, AR 72202 1623 Democratic St. Needham (Boston), MA 02194
501-374-0281 Honolulu, HI 96819 617-449-4220
808-841-4545 1377 N.

CALIFORNIA

Acme Pacific Repairs, Inc. E & G Appliance Service Co. Akron, OH 44314
1347 Fulton Place Boise Appliance
Fremont, CA 94539 1503 Main Street Detroit, MI 48209 26 Lyerly – Suite 1
510-252-2070 Boise, ID 83702 313-842-2252 Commercial Parts & Service Houston, TX 77022
208-343-0102 6940 Pl
Barker’s Food Machinery Ser. Midwest Food Equipment Serv. Cincinnati, OH 45236
5367 Second Street
Irwindale, CA 91706 Grandville, MI 49418 2120 Solana
626-960-9390 Eichenauer Food Equipment 616-261-2000 Electrical Appliance Repair Fort Worth, TX 76117
130 S. Oakland Ave. 5805 Valley Belt Road 817-831-0381
Chapman Appliance Service Decatur, IL 62522
1784 San Diego Ave. 217-429-4229 216-459-8700
San Diego, CA 92126 GCS
619-298-7106 General Parts Inc 2854 Louisiana Ave. North
248 James Street Minneapolis, MN 55427 Equipment Service
Sterling Service Bensenville, IL 60106 763-546-4221 Krueger Electric Service Inc. 6182 South Stratler
644 W. Hawthorn Street 630-595-3300 100 N.E. 24
Irwindale, CA
818-243-1234 Rescor 405-528-8883
5344 East Ave. Camp Service & Parts Inc.

COLORADO

708-352-3155 Jackson MS 39201 Authorized Appliance
Metro Appliance Service 601-353-9700 Ron’s Service Inc. 74
1640 S. Broadway
Denver, CO 80210
303-778-1126 GCS 503-624-0890
5310 East 25

CONNECTICUT

317-545-9655 St. Louis, MO 63105 Daubers Inc.
A-Tech Service, Inc. 314-535-2222 American Kitchen Mach. Corp. 7645 Dynatech Court
161 Sanrico Drive
Manchester, CT 06040
860-649-6627 Goodwin-Tucker 215-627-7760
2900 Delaware Ave Goodwin-Tucker Group

DISTRICT OF COLUMBIA

515-262-9308 Omaha, NE 68124 210 Vista Park Dr. Walsh Equipment Repair
Electric Motor Repair 402-397-2880 Pittsburg, PA 15205 1519 128
700 East 25
Baltimore, MD 21218
410-467-8080 General Parts, Inc. K & D Parts
1101 E. 13

FLORIDA

816-421-5400 Las Vegas, NV 89103 717-236-9039 Authorized Factory Service
Commercial Appliance Service 702-736-0006 Edens Fork Exit I 77
8416 Laurel Fair Circle
Tampa, FL 33610
813-663-0313 GCS Whaley Foods
4204 S. Brook Street R & B Service 2544D Morningside Dr.
Dade Restaurant Repair Louisville, KY 40214 4412 Towner N.E. West Columbia, SC 29169
2001 W. 27
Hihleah, FL 33010 505-889-4090 W223 N. 735 Saratoga Dr.
305-887-0783 GCS
533 A Codell Drive 262-650-6666
GCS Lexington, K
3373 Northwest 168
Miami, FL 33056
305-623-7001

th

Street

th

Street 502-367-1788 Albuquerque, NM 87110 803-926-5252 General Parts Inc.

th

Street 859-269-7484

IDAHO

ILLINOIS

Countryside, IL 60525 328 B Oakdale Street

INDIANA

th

Indianapolis, IN 46218 2728 Locust Street

Street Kaemmerlen Parts & Service

IOWA

Des Moines, IA 50137 7535 D Street GCS

KANSAS

th

Kansas City, MO 64101 4480 Aldebaran Ave. Harrisburg, PA 17103

Street Burney’s Commercial Service 1833-41 N. Cameron Street

KENTUCKY

Y

MICHIGAN

1169 W. Waterloo Road 210-735-2811
1435 Lawndale Ave. 330/753-6635 Kenco Service

3055 Dixie 513-984-1900 Stove Parts Supply Co.

MINNESOTA

MISSISSIPPI

16364 S.W. 72

MISSOURI

204 Quarry Street Springfield, VA 22153

NEBRASKA

412-787-1970 Bellevue, WA 98005

NEVADA

NEW MEXICO

th

Street 315/737-9401 423-624-3381

Duffys Rest. Equip. Service FESCO

NORTH CAROLINA

Authorized Appliance Service Memphis, TN 38118

uckaseegee Road 901-366-4587

GCS

herry Road

TEXAS

OHIO

Akron Restaurant Equipment San Antonio, TX 78207

Commercial Kitchen Repair

Bravos

ainfield Road 713-691-2935

Cleveland, OH 44131

OKLAHOMA

th

Oklahoma City, OK 73105 801-263-3221

Street Murray, UT 84107

OREGON

nd

Portland, OR 97224 802-775-5588

Ave. Rutland, VT 05701

PENNSYLVANIA

UTAH

LaMonicas Restaurant

VERMONT

th

River Street

VIRGINIA

Philadelphia, PA 19106 703-866-3600

WASHINGTON

th

Place N.E.

425-462-1645

WEST VIRGINIA

SOUTH CAROLINA

304-344-8225

ervice Repairs

Charleston, WV 53186

WISCONSIN

Waukesha, WI 53186

30

PARTS & SERVICE Canada

ALBERTA MANITOBA NOVA SCOTIA Continued

Great West Comm. Kit. Rep. Grand Valley Mechanical Buddens Appliance Service Blanchfield Comm. Kit. Serv. Electro Ref. Service Ent.
5664 Burleigh Cresc. S.E. 360 Park Avenue E., 164 Nichols Avenue 770 Industrial Ave., Unit 13 161 Pere Divet
Calgary, AB T2H 1Z8 Brandon, MB R7A 6N2 Kentville, NS B4N 2H6 Ottawa, ON K1G 4H3 Sept-lles, QC G4R 3P8
Tel: [phone] Tel: [phone] Tel: [phone] Tel: [phone] Tel: [phone]

L.D.I. Technical Services Commercial Kitchen Equip. J.R. Mahoney Ltd. McNabb Appliances Kitchen Equip ment S ervices
4 – 3600 21
Calgary, AB T2E 6V6 Winnipeg, MB R3G 2T6 Sydney, NS B1L 1C5 Peterborough, ON K9H 1T6 Sherbrooke, QC J1H 1R9
Tel: [phone] Tel: [phone] Tel: [phone] Tel: [phone] Tel: [phone]

Res Tech Service Ltd. Syd Tech Appliances Erlmar Plumbing Ltd. Choquette CKS
North Star Repair 593 Sherburne Street Box 1907 795 Batory Avenue 900 Pierre Bertrand, #220
11518 119
Edmonton, AB T5G 2X7 Tel: [phone] Tel: [phone] Tel: [phone]
Tel: [phone]

Robertshaw Refrigeration
P.O. Box 840 D & L Electric Tel: [phone] St. Catharines’s ON L2R 3X8 Comfort Mechanical
Cold Lake, AB T9M 1P2 83 Sister Green Road
Tel: [phone] Campbellton, NB E3N 3Y5
Tel: [phone]
Re-Nu Mechanical Ltd. OFS Restaurant Appl. Serv. 116 Talford Street
1710 Bay F – 31
Lethbridge, AB T1H 5H1 88 Beaverbrook Street Barrie, ON L4M 4S4 Tel: [phone] Hamilton Street
Tel: [phone] Moncton, NB E1C 8H7 Tel: [phone] Regina, SK S4R 2B6
Tel: [phone] Sault Rapid Repair Tel: [phone]
Medicine Hat Refrigeration ChemMark 1496 Wellington St. E.
666 17
Medicine Hat, AB T1A 4X7 122 Driscoll Avenue Chalk River, ON K0J 1J0 Tel: [phone] Lauriston Street

Satellite Mechanical Ltd. Tel: [phone] Tisdale Plumbing & Heating Tel: [phone]
#1 – 5571 45
Red Deer, AB T4N 1L2 I Line Electric Ltd. R.R. #5, 823974 Massie Rd.
Tel: [phone] Dalton Avenue Chatsworth, ON N0H 1G0 Tel: [phone] Oscar’s Electric
Miramichi, NB E1V 3N9 Tel: [phone] 310 Alexander St.

BRITISH COLUMBIA

Key Food Equip. Services Fundy Gas & Electric 39 Regal Road Chelmsford, ON P0M 1L0
180 – 3700 North Fraser 45 Glen Road Guelph, ON N1K 1B6 Tel: [phone] Yukon Appliance Sales & Serv.
Burnaby, BC V5J 5H4 Saint John, NB E2H 2C9 Tel: [phone] 9041 Quartz Road
Tel: [phone] Jemm Service White Horse, YK Y1A 4Z5

Marsh & Sons Ventures
10411 – 95
Fort St. John, BC V1J 5Z4 14 Cooks Avenue Tel: [phone]
Tel: [phone] Cornerbrook, NF A2H 1P1 R.G. Henderson & Son Ltd.
Tel: [phone] J.I.K.S. Ind. Kitchen Serv. 100 Thorncliff Park Dr.
J.D. Appliance Repairs 42 Groff Place, #4 Toronto, ON M4H 1G9
1965 Moss Crt. Domestic Service Centre Kitchener, ON N2E 2L6 Tel: [phone]
Kelowna, BC V1Y 9L3 27 McCurdy Drive,
Tel: [phone] Gander, NF A1V 1W5

Jemco Food Equip. Service 660A Justus Drive Waites Enterprises
7431 Industrial Road Harold Snow & Son Ltd. Kingston, ON K7M 4H4 626 South Drive
Lantzville, BC V0R 2H0 451 Kenmount Road Tel: [phone] Summerside, PEI C1N 3Z7
Tel: [phone] St-John’s, NF A1B 3P9 Tel: [phone]
Tel: [phone] A-1 Plumbing & Heating
Sheridan Appliances P.O. Box 414
764 Chaparral Place
Kamloops, BC V2C 5W4
Tel: [phone] Jerome Cameron 8487 19
R.R. #5, Salt Springs Action Rest. & Serv. Equip. Montreal, QC H1Z 4J2
Mark’s Rest. Services Antigonish, NS B2G 2L3 151 Bentley Street, #9 Tel: [phone]
515 Dupplin Road, #3 Tel: [phone] Markham, ON L3R 3L1
Victoria, BC V8Z 1C2 Tel: [phone] L. Chasse Inc.
Tel: [phone] Harry Rhyno Refrigeration 448 Richelieu
233 North Street Stell Mechanical Pointe au Pic, QC G5M 1C9
Key Food Services Bridgewater, Lun. Co. NS 25 Iron Street Tel: [phone]
2740 Bridge St., #105 B4A 2V7 Etobicoke, ON M9W 5E3
Victoria, BC V8T 5C5 Tel: [phone] Tel: [phone] Majella Vaillancourt
Tel: [phone] 82 St. Cyrille
Walker’s Electric Repco Restaurant Equip.
Triumph Food Equip. Service 2608 Windsor Street 9208 Lundy’s Lane Tel: [phone]
4671 Slocan Street Halifax, NS B3K 5C8 Niagara Falls, ON L2E 6S4
Vancouver, BC V5R 1Z8 Tel: [phone] Tel: [phone]
Tel: [phone]

st

St. N.E. 731 Wall Street 1810 Kings Road 370 Burnham Street 893 King Street W.

th

Street Winnipeg, MB R3G 2K8 Sydney, NS B1P 6W4 Pickering, ON L1W 2W5 Ville Vanier, QC G M 3K2 1

st

St. N. Electrical & Refrigeration Serv. 16 Lennox Dr., R.R. #2 Sarnia, ON N7T 7J2 Northcote Sales & Serv. Co.

th

Street S.W. EMR 52 Highway 17, P.O. Box 371

th

Street

th

Avenue Bob’s Electric Hamilton, ON L8L 3C4 Tel: [phone]

NEW BRUNSWICK

Moncton, NB E1E 3R8 Tel: [phone] Saskatoon, SK S7K 0R5

Tel: [phone] Sudbury Rapid Service Whitehorse, YK Y1A 2L6
G.R. Garrity 23 Main Street T el: 867-667-2330

NEWFOUNDLAND

Tel: [phone] R.G. Henderson & Son Ltd.

NOVA SCOTIA

P.O. Box 83 Tel: [phone]

Fundy Appliance Service Sure-Fix Food Equip. Serv.
Truro, NS B2N 5B3 52 Vine Street S.

ONTARIO

Kitchenworks Rest. Equip. Sup 40 Golden Avenue

Barbers Rest. Eq. & Repairs 1211 Ford Street Tel: [phone]

927 Barton Street E. Thunder Bay, ON P3A 4R8

Ilderton, ON N0M 2A0
Tel: [phone] Choquette CKS

ONTARIO

Tel: [phone] 11th Avenue
Regina, SK S4P 0G8
W.J. Barnes & Son Tel: [phone]

Sault Ste. Marie, ON P6A 2R1

South Porcupine, ON P0N 1H0

P.E.I.

QUEBEC

Riviere de Loup, QC G5R 2G8

Continued

th

Avenue

QUEBEC

Tel: [phone]

SASKATCHEWAN

Evan’s Restaurant Serv.

YUKON

Puerto Rico

Gas Repair Equipment
7 St. N.E. #322 Puerto Nuevo
San Juan, PR 00920
787-749-8044

31

RACK TYPE DISHWASHER

BLAKESLEE

BLAKESLEE

Revised 11/2005