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

...
CLe-SERIES DISHWASHERS
MODEL R-L OPERATION L-R OPERATION
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)
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.
© HOBART 2008
IN THE EVENT OF A POWER FAILURE, DO NOT ATTEMPT TO OPERATE THIS DEVICE.
– 2 –
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
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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.
– 4 –
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).
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.

INSTALLATION

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
1
/4 to 5/16" (Fig. 2) above the tank lip. Dish tables should be sloped so that any
from 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.
– 5 –
Fig. 1
Fig. 2
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.
Fig. 3
– 6 –
PLUMBING CONNECTIONS
DRAIN CONNECTION AT EITHER END
STRAINER
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.
Plumbing connections must comply with applicable sanitary,
WATER CONNECTIONS
CLEANOUT
INCOMING WATER
Fig. 5
Fig. 4
1
/2" minimum I.D. pipe size for the incoming water supply
Use
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.
– 7 –
RINSE AID
AND / OR CHEMICAL SANITIZER
FEED PORTS
REQUIRED INCOMING WATER TEMPERATURE
Model Sanitizing Mode Connection Water Supply
CLe without Built-in
Booster
CLe without Built-in
Booster
CLe with 15kW Built-
in Booster
CLe with 30kW Built-
in Booster
CLeR with 30kW
Built-in Booster
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.
Hot Water Sanitizing Hot Water
Chemical Sanitizing Hot Water
Hot Water Sanitizing Hot Water
Hot Water Sanitizing Hot Water
Hot Water Sanitizing Cold Water
Hot Water
Minimum Maximum
180
°F (82°C) 194°F (82°C)
120
°F (49°C)
140
°F (60°C)
110
°F (43°C)
55
°F (13°C)
°F (43°C)
110
N/A
N/A
N/A
N/A
N/A
DETERGENT FEED PORT
(TYPICAL) (BY OTHERS)
Fig. 6 Fig. 7
Fig. 8
DETERGENT SENSOR
(TYPICAL) (BY OTHERS)
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).
– 8 –
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
1
in excess of
/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
1
piping system at test pressures equal to or less than
/2 psig (3.45 kPa).
– 9 –
Models
CL44e, CLPS66e, CLCS66e CL54e, CLPS76e, CLCS76e CL44eR, CLPS66eR, CLCS66eR CL54eR, CLPS76eR, CLCS76eR
CL64e, CLPS86e, CLCS86e CL64eR, CLPS86eR, CLCS86eR
Dissipate test pressure from the gas supply line before reconnecting the appliance and its manual shutoff valve to the gas supply line.
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).
GAS SPECIFICATIONS
Flowing Gas Pressure - Not Static
Type of
Gas
Natural
Propane
Natural
Propane
BTU/Hr
78,000 78,000
156,000 156,000
Connection
Line Size
1/2" NPT 1/2" NPT
3/4" NPT 3/4" NPT
Inches W.C. (Water Column)
Incoming Line Pressure
Minimum Maximum
3.5" W.C.
9.0" W.C.
3.5" W.C.
9.0" W.C.
7.0" W.C.
11.0" W.C.
7.0" W.C.
11.0" W.C.
Pressure
3.2" W.C.
8.2" W.C.
3.2" W.C.
8.2" W.C.
Failure to follow this procedure may damage the gas valve.
Gas heat machines must be provided with a means to exhaust
Manifold
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
(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).
CLeR units will require a back draft damper in the ventilation system.
– 10 –
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.
TYPE II
CANOPY HOOD
19 1/8"
,?/(<:;+<*;:/6<3+
),*,5;,9,+05/66+
;6
CLEARANCE
;6
*3,(9(5*,
40504<46=,/(5.
-965;)(*2
40504<46=,9/(5.
(;36(+(5+<536(+
67,505.:
Fig. 9
– 11 –
CLe-SeriesCLeR-Series
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.
– 12 –
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