Hobart CLPS76ER ML-138258, CLPS86E ML-138177, CLPS86E ML-138176, CLPS86ER ML-138281, CLPS76E ML-138107 User Manual

701 S. R IDGE AV ENUE

TRO Y, O HIO 4 5374- 0001

937 3 32-3000

www.h ob art co rp .co m

F44126 Rev. B (February 2011)

CLe-SERIES

DISHWASHERS

MODEL R-L OPERATION L-R OPERATION

CL44e ML-138101 ML-138102

CLPS66e ML-138103 ML-138104

CLCS66e ML-138109 ML-138110

CL54e ML-138105 ML-138106

CLPS76e ML-138107 ML-138108

CLCS76e ML-138111 ML-138112

CL64e ML-138174 ML-138175

CLPS86e ML-138176 ML-138177

CLCS86e ML-138178 ML-138179

CL44eR ML-138251 ML-138252

CLPS66eR ML-138253 ML-138254

CLCS66eR ML-138259 ML-138260

CL54eR ML-138255 ML-138256

CLPS76eR ML-138257 ML-138258

CLCS76eR ML-138261 ML-138262

CL64eR ML-138278 ML-138279

CLPS86eR ML-138280 ML-138281

CLCS86eR ML-138282 ML-138283

– 2 –

IMPORTANT FOR YOUR SAFETY

THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED

TO INSTALL GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL

FIELD START-UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED

BY THIS MANUAL.

POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE

FOLLOWED IN THE EVENT THE SMELL OF GAS IS DETECTED. THIS

INFORMATION CAN BE OBTAINED FROM THE LOCAL GAS SUPPLIER.

IMPORTANT

IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS

AT MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS

COMPANY OR GAS SUPPLIER FOR SERVICE.

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE

VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER

APPLIANCE.

FOR YOUR SAFETY

READ BEFORE OPERATING

DO NOT USE THIS APPLIANCE IF ANY PART HAS BEEN

UNDER WATER. IMMEDIATELY CALL A QUALIFIED SERVICE

TECHNICIAN TO INSPECT THE APPLIANCE AND TO REPLACE

ANY PART OF THE CONTROL SYSTEM AND ANY GAS

CONTROL WHICH HAS BEEN UNDER WATER.

IN THE EVENT OF A POWER FAILURE, DO NOT ATTEMPT TO

OPERATE THIS DEVICE.

© HOBART 2008

– 3 –

TABLE OF CONTENTS

GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Chemical Sanitizing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Unpacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Installation Codes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Adjust Machine Height and Level Machine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Dish Table Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Water Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Plumbing Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Drain Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Water Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Chemical Feeder Installations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Steam Connection (When Equipped for Steam Heat) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Gas Connection (When Equipped for Gas Heat). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Venting Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Type II Canopy Hood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Pant-Leg Vent Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Exhaust Flow Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Electrical Connections – Dishwasher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Optional Equipment Control Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

CLeR Energy Recovery Set-up Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

CLeR Air Flow Adjustment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Curtain Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Keypad and Display . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Filling the Dishwasher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Starting the Gas Heat Dishwasher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Minimum Temperatures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

High-Temperature Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Low-Temperature Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Alternative Temperature Display Names . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Low FR Temp Alert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Tank Temperature Alert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Dishwashing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Optional Table Limit Switch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Auto-Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Energy Saver Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Dirty Water Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

CLEANING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Deliming Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

DOs and DON'Ts for Your New Hobart Warewasher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

PROGRAMMING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Programming Security Levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Programming Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Menu Display Prompts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Entering the Parameters Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Navigating the Parameters Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Parameters Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Communications Setup Menu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Vent . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Lubrication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

– 4 –

Installation, Operation and Care Of

CLe and CLeR-SERIES DISHWASHERS

SAVE THESE INSTRUCTIONS

GENERAL

CLe and CLeR machines are rack-type warewashers that move the racks from one end

of the machine to the other, exposing the ware to progressive wash and rinse zones.

(Pumps and nal rinse are activated by the inserted rack to energize the specic wash or

rinse action needed.) The CLe and CLeR-series machines are offered in optional lengths,

sections, features, and provide different speeds to meet productivity and performance

requirements. (All CLe and CLeR-Series Dishwashers have electronic controls with digital

temperature displays.)

The CLeR models have an energy recovery system and include all of the standard features

of the CLe. They use an internal condensing system to capture the water vapor and preheat

incoming cold water for the nal rinse. The CLeR units are only available in hot water

sanitizing mode, three phase, and come standard with a built-in 30kW booster heater,

which is designed to maintain nal rinse temperature of 180°F with a minimum incoming

cold water temperature of 55 °F.

Tanks, chambers, frames, legs and adjustable feet are made of welded stainless steel

construction. Hinged inspection doors provide access to the interior wash and rinse zones.

CLPS models provide a 22-inch power scrapper section and hinged access door. The power

scrapper removes the heavy soil before the rack enters the wash zone.

Machines can be ordered as left-to-right or right-to-left operation. Either electric, gas, or

steam tank heat is specied at time of order. Machines come standard ready to operate

with high-temperature sanitizing mode.

Hobart offers three right-angle possibilities to put your machine in a corner installation:

• The Side Loader moves the rack at a right angle into the machine from the scrapping

area.

• The Direct Drive Unloader moves the rack at a right angle coming out of the machine to

tabling where the clean ware can be unracked.

• The Corner Scrapper (CLCS models) puts a Power Scrapper in the corner location at

the load end of your machine, combining right angle entry with a scrapper section.

– 5 –

CHEMICAL SANITIZING

CLe machines can be converted to operate with low-temperature sanitizing mode

(with the use of chemical sanitizers). Refer to Sanitizing Mode programming

instructions on page 34.

Hot water sanitizing mode is designated by "High Temp." on the display when the

machine is turned on. Low-temperature or chemical sanitizing mode is designated

by "Low Temp." on the display when the machine is turned on.

CLe models that operate with chemical sanitization, use incoming water and nal

rinse water at 120°F minimum. Tank heaters raise that temperature to 130°F for

wash (and power rinse, if equipped).

INSTALLATION

UNPACKING

Immediately after unpacking the dishwasher, check for possible shipping damage.

If the machine is found to be damaged, save the packaging material and contact

the carrier within 15 days of delivery.

Prior to installation, verify that the electrical service agrees with the specications

on the machine data plate, which is located on the left-hand side of the control box.

After unpacking the dishwasher, remove the items shipped loose (overow tube

or standpipe, splash shields, curtains and literature envelope with instructions and

chamber hole plug kit) from inside the dishwasher.

INSTALLATION CODES

Installation must be in accordance with state and local codes, or in the absence

of local codes, with the National Fuel Gas Code, ANSI Z223.1 (latest edition), if

applicable, and the National Electrical Code ANSI / NFPA 70 (latest edition). In

Canada, the installation standards are: CAN/CSA B149.1 and CSA C22.1 (latest

editions).

CLeR MODELS

If the unit will not t thru verticle opening, the overall height of the unit can be

decreased 7" by removing the vent stack.

ADJUST MACHINE HEIGHT AND LEVEL MACHINE

Set the dishwasher in its proper location. Adjust the height and level the machine

by turning the adjustable feet in or out as necessary.

DISH TABLE ASSEMBLY

Dish tables should be tted into the dishwasher (Figs. 1, 2 & 3). Use silicone sealant

between table and lip of tank to prevent leakage. Rack track height should be

from

1

/4 to

5

/16" (Fig. 2) above the tank lip. Dish tables should be sloped so that any

water carried from the dishwasher will drain back into the machine, but not from

the scrapping area.

NOTE: The dishwasher must be in its nal position, adjusted for proper height and

properly leveled before table assembly and plumbing connections are made.

– 6 –

Fig. 1

Fig. 2

Fig. 3

WATER REQUIREMENTS

Proper water quality can improve ware washing performance by reducing spotting,

enhancing effectiveness of labor and extending equipment life. Water conditions

vary from one location to another. The recommended proper water treatment for

effective and efcient use of this equipment will also vary depending on the local

water conditions. Ask your municipal water supplier for details about local water

specics prior to installation.

Recommended water hardness is 3 grains of hardness per gallon or less. Chlorides

must not exceed 30 parts per million. Water hardness above 3 grains per gallon

should be treated by a water conditioner (water softener or in-line treatment). Water

treatment has been shown to reduce costs associated with machine cleaning,

reduce deliming of the dishwasher and reduce detergent usage in the dishwasher.

Sediment, silica, chlorides or other dissolved solids may require particulate ltration

or other water treatment.

If an inspection of the dishwasher or booster heater reveals lime buildup after

the equipment has been in service, in-line water treatment is recommended.

Contact your local Hobart Service ofce for specic recommendations.

– 7 –

PLUMBING CONNECTIONS

Plumbing connections must comply with applicable sanitary,

safety and plumbing codes.

The plumber who connects this machine is responsible for making certain that both

water and steam lines are THOROUGHLY FLUSHED OUT BEFORE connecting to

any manual valve or solenoid valve.

This ‘‘ush-out’’ is necessary to remove all foreign matter, such as chips (resulting

from cutting or threading of pipes), pipe joint compound from the lines or, if soldered

ttings are used, bits of solder or cuttings from the tubing. Debris, if not removed,

may lodge in the valves and render them inoperative. Manual valves or solenoid

valves found defective by foreign matter and any expenses resulting from this debris

are NOT the responsibility of the manufacturer.

DRAIN CONNECTION

The common drain for the tank(s) requires only

one connection to the oor drain. The drain

can be connected at either end. A pipe plug

is provided for the opposite end. Connect the

drain (Fig. 4) through a trap to the sewer using

2" NPT pipe. If a grease trap is required by

code, it should have a minimum ow capacity

of 31 gallons per minute.

WATER CONNECTIONS

Use

1

/2" minimum I.D. pipe size for the incoming water supply

line to the machine (Fig. 5). A owing pressure of 15 to 25

psig must be maintained at the machine. For long runs, use

larger pipe and insulation to ensure adequate pressure and

temperature. On CLe models without built-in booster heater,

if ow pressure exceeds 25 psig, a pressure-reducing valve

(by others) must be installed in the water supply line. On CLe

models with built-in booster heater and all CLeR models, pressure

reducing valves are factory installed in the water supply lines.

For temperature requirements, refer to the Required Incoming

Water Temperature table on page 8.

The water pressure regulator must have a relief bypass. Failure

to use the proper type of pressure regulator may result in damage to the

machine.

A pressure gauge is provided for verication of proper water pressure.

DRAIN CONNECTION

AT EITHER END

Fig. 4

Fig. 5

CLEANOUT

INCOMING WATER

STRAINER

– 8 –

CHEMICAL FEEDER INSTALLATIONS

This machine must be operated with an automatic detergent feeder and, if

applicable, an automatic chemical sanitizer feeder, including a visual means

to verify that detergents and sanitizers are delivered or a visual or audible

alarm to signal if detergents and sanitizers are not available for delivery

to the respective washing and sanitizing systems. Chemical feeders are

supplied by others. For electrical connection, refer to Optional Equipment

Control Connections, page 16.

Detergent Feeder

Your chemical supplier will install a detergent feeder port

similar to the one shown in Fig. 6, that provides for discharge

of detergent into the wash tank.

An electric monitoring device, similar to the one shown in

Fig. 7, will be installed on the side of the wash tank to signal

the feeder to maintain the proper concentration of detergent.

Rinse Agent Feeder

Rinse agent is typically fed into the nal rinse water at one

of the ports on the incoming water line below the pressure

gauge (Fig. 8).

Chemical Sanitizer Feeder

Chemical sanitizer (on

CLe machines using low-temperature

sanitizing) is fed into the nal rinse water line at the other port

on the incoming water line below the pressure gauge (Fig. 8).

DETERGENT FEED PORT

(TYPICAL) (BY OTHERS)

DETERGENT SENSOR

(TYPICAL) (BY OTHERS)

RINSE AID

AND / OR

CHEMICAL

SANITIZER

FEED PORTS

Fig. 8

Fig. 6 Fig. 7

REQUIRED INCOMING WATER TEMPERATURE

Model Sanitizing Mode Connection Water Supply

Minimum Maximum

CLe without Built-in

Booster

Hot Water Sanitizing Hot Water

180

°F (82°C) 194°F (82°C)

CLe without Built-in

Booster

Chemical Sanitizing Hot Water

120

°F (49°C)

N/A

CLe with 15kW Built-

in Booster

Hot Water Sanitizing Hot Water

140

°F (60°C)

N/A

CLe with 30kW Built-

in Booster

Hot Water Sanitizing Hot Water

110

°F (43°C)

N/A

CLeR with 30kW

Built-in Booster

Hot Water Sanitizing Cold Water

55

°F (13°C)

N/A

Hot Water

110

°F (43°C)

N/A

– 9 –

STEAM CONNECTION (When Machine is Equipped with Steam Tank Heat)

Steam supply pressure must agree with the steam trap (supplied) which

is rated for 10 to 50 psig differential pressure. If owing pressure exceeds 50 psig,

a pressure regulator (by others) must be installed in the supply line. Steam ow is

controlled by solenoid valves.

For single-tank steam coil installations, two connections are required, one for

supply and one for return. For two-tank steam coil installations, one common supply

connection and two return connections are required.

GAS CONNECTION (When Machine is Equipped with Gas Tank Heat)

Check the gas data plate attached to the dishwasher on the side of the control

box or refer to the tag attached to the gas burner tubing for the type of gas to be

used. All machines are shipped congured for natural gas. If conversion to LP gas

(propane) is required, a conversion kit with instructions is supplied and must be

installed before the machine is operated.

The burner is not adjustable. If owing gas pressure is above 7" W.C. (natural gas)

or 11" W.C. (propane gas), an additional regulator valve (by others) must be installed

in the supply line. Static incoming line pressure should not exceed 14.0" W.C. for

either propane or natural gas.

The gas supply line to the dishwasher must be provided with a

shut-off valve per code. The appliance and its gas connections must be leak

tested before placing the appliance in operation. Use soapy water for leak

tests. DO NOT use an open ame.

The installation must conform with local codes, or in the absence of local codes,

with the National Fuel Gas Code, ANSI Z223.1 (latest edition), available from the

American Gas Association, Inc., 1515 Wilson Blvd., Arlington, VA 22209. In Canada,

comply with CAN/CSA B149.1 and CSA C22.1 (latest editions).

NOTE: For gas line pipe connections, use Loctite 565, Hobart part number 546292,

or a exible sealant suitable for use with Natural and Propane Gases.

• The appliance and its individual shutoff valve must be disconnected from the gas

supply piping system during any pressure testing of that system at test pressures

in excess of

1

/2 psig (3.45 kPa).

• The appliance must be isolated from the gas supply piping system by closing

its individual manual shutoff valve during any pressure testing of the gas supply

piping system at test pressures equal to or less than

1

/2 psig (3.45 kPa).

– 10 –

Dissipate test pressure from the gas supply line before reconnecting the appliance

and its manual shutoff valve to the gas supply line.

Failure to follow this procedure may damage the gas valve.

Gas heat machines must be provided with a means to exhaust

the ue gases to the exterior of the building.

Refer to Venting Requirements on pages 10 – 14.

The dishwasher must be installed so that the ow of combustion and ventilation

air will not be obstructed. Ensure that no electrical cables or plumbing are routed

over the gas ue area. Adequate clearances for air openings into the combustion

chamber must be provided. Make sure there is an adequate supply of make-up air

in the room to allow for combustion of the gas at the burner(s).

Keep the appliance area free and clear from all combustible substances. Do not

obstruct the ow of combustion and ventilation air. The dishwasher must have a

minimum clearance from combustible construction of 3" at the rear and 0" at the

sides. A clearance of 23" must be provided at the front and 20" at each end of the

dishwasher for servicing and proper operation.

The burner is ignited automatically by solid-state electronic circuitry. There is no

pilot light. Gas ow is regulated by the temperature control circuit.

VENTING REQUIREMENTS

CLeR units will require a back draft damper in the ventilation system.

(To be supplied and installed by others).

Type II Canopy Hood

Most commercial dishwashers must be provided with external venting per local

codes. The exception is electric or steam heat machines operating in the chemical or

low temperature sanitizing mode where the existing room ventilation will compensate

for the vapors produced. The local authority has nal jurisdiction over this matter.

Venting can be provided by either a canopy hood over the whole machine (Fig. 9)

or by the pant-leg duct connection (Fig. 10).

GAS SPECIFICATIONS

Models

Type of

Gas

BTU/Hr

Connection

Line Size

Flowing Gas Pressure - Not Static

Inches W.C. (Water Column)

Incoming Line Pressure

Manifold

Pressure

Minimum Maximum

CL44e, CLPS66e, CLCS66e

CL54e, CLPS76e, CLCS76e

CL44eR, CLPS66eR, CLCS66eR

CL54eR, CLPS76eR, CLCS76eR

Natural

Propane

78,000

78,000

1/2" NPT

1/2" NPT

3.5" W.C.

9.0" W.C.

7.0" W.C.

11.0" W.C.

3.2" W.C.

8.2" W.C.

CL64e, CLPS86e, CLCS86e

CL64eR, CLPS86eR, CLCS86eR

Natural

Propane

156,000

156,000

3/4" NPT

3/4" NPT

3.5" W.C.

9.0" W.C.

7.0" W.C.

11.0" W.C.

3.2" W.C.

8.2" W.C.

– 11 –

A Hobart CLe or CLeR Series dishwasher equipped for gas tank heat is not provided

with a ue collar and is not intended to have the ue directly connected to a ventilation

system. However, the products of combustion must be vented to the outside air.

Exhaust air must not be vented into a wall, a ceiling, or a concealed space of a

building. A vent hood over the entire dishwasher (Fig. 9) can be employed to vent

both the moist air from the dishwashing chamber and the ue gases from the gas

heater. The volume of ue exhaust required for venting moist air and ue gases

using a single vent hood over the entire dishwasher must be calculated using the

Exhaust Flow Requirements on page 14.

A Type II canopy hood is recommended. A factory-built commercial exhaust hood

may be listed as conforming to Underwriters Laboratory's Standard 710 titled, Exhaust

Hoods for Commercial Cooking Equipment. Hoods must be installed according to

the manufacturer's instructions. Makeup air must be provided so that the exhaust

ow rate results in a positive building pressure in the room where the unit is located

(more outside air than exhaust air). Factory-built hoods not tested to UL Standard

710 and custom built hoods must comply with the following specications: They

must be built from stainless steel, 0.037" [No. 20 Gage] minimum thickness, or

copper sheet weighing at least 24 ounces per square foot; the hood must be secured

in place by noncombustible supports and the hood must meet the Exhaust Flow

Requirements on page 14.

Fig. 9

TYPE II

CANOPY HOOD

40504<46=,9/(5.

(;36(+(5+<536(+

67,505.:

,?/(<:;+<*;:/6<3+

),*,5;,9,+05/66+

40504<46=,/(5.

-965;)(*2

CLe-SeriesCLeR-Series

;6

*3,(9(5*,

;6

CLEARANCE

19 1/8"

– 12 –

Pant-Leg Vent Connections

Gas heat machines must be provided with a means to exhaust

the ue gases to the exterior of the building.

Pant-Leg duct connectors (Fig. 10) alone DO NOT provide ventilation for the gas

ue at the rear of the machine. A mini-vent hood (Fig. 11) must be used or a canopy

type hood may be used (Fig. 9).

Moist air escapes from each end of the conveyor type dishwasher. The recommended

exhaust requirement is 200 CFM (CLe and CLeR) at the entrance end of the dishwasher

and 400 CFM (CLe)/175 CFM (CLeR) at the discharge end. Optional vent hoods or

extended hoods may be provided at each end of the machine. Sufcient make-up

air must be provided so the exhaust ow results in a positive building pressure in

the room in which the unit is located (more outside air than exhaust air). Hoods are

provided with 4" x 16" vent connectors with vent dampers which allow adjustment

during installation. Typical construction is for 'Pant-Leg' hood connections to the 4"

x 16" vent connectors (Fig. 10). Vent stacks must be watertight and t inside the

vent connector openings.

If using the 'Pant-Leg' duct, a mini-vent hood (Fig. 11) must be used to vent the

ue gases on machines using gas heat. The mini-vent hood must be positioned

a minimum of 18" above the ue exit at the rear of the dishwasher and connected

to existing duct work. The volume of ue exhaust in the mini-vent hood should not

exceed 200 CFM.

In either case, if a powered means of exhaust is used, an electrical interlock

must be provided to allow the ow of gas to the dishwasher burner only when

the exhaust system is in operation.

For more information, refer to the National Fuel Gas Code, ANSI Z223.1, NFPA54.

In all cases, local codes will prevail.