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

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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
– 3 –
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 –
7(5;3,.+<*;
? =,5; *655,*;69
,?;,5+,+ /66+
Fig. 10
,?;,5+,+ /66+
CLe-SeriesCLeR-Series
Fig. 11
– 13 –
Exhaust Flow Requirements
CLEARANCE
HEIGHT
LENGTH
The following is based on the 2009 International Mechanical Code (IMC):
The ow of air required for a vent hood is based on the linear length of the face of the hood, measured along the front side, parallel with the front of the appliance
(refer to LENGTH in Fig. 12). The minimum net air ow for Type II hoods used with
dishwashers is 100 CFM per linear foot of hood length. Simply multiply the hood's
length, in feet, times 100 CFM to obtain the required ow rate.
Subtract make-up air ow supplied directly to a hood cavity, from the total exhaust ow rate of the hood, if applicable.
For hood designs not covered by these calculations consult the latest edition of the IMC or other local codes.
Fig. 12
ELECTRICAL CONNECTIONS — DISHWASHER
Electrical and grounding connections must comply with the applicable portions of the National Electrical Code, ANSI / NFPA 70, latest edition, and / or other local electrical codes.
Disconnect the electrical power to the machine and follow lockout / tagout procedures. There may be multiple circuits. Be sure all circuits are disconnected.
Connect a permanent electrical power supply to the terminal block in the control box on top of the machine. Refer to the machine data plate for proper connection information and the electrical diagram located inside the control box cover.
– 14 –
Single-Point Electrical Connection (S.P.E.C.) — Three-Phase Only
All three-phase machines are prewired for single-point electrical connection for the motors, controls and electric tank heaters; however, electric tank heat machines
(three-phase only) may be eld wired for separate electrical connections. Refer
to the wiring diagram inside the control box lid. NOTE: The booster heater, when supplied, is always provided with a separate electrical connection.
Motor Rotation — Three-Phase Only
Before placing a three-phase machine into service, check to verify that
the conveyor motor rotates in the correct direction. (The control box is pre-wired at the factory so that all motors are phased together. If the conveyor motor rotation is correct, the pump motors will also be correct.) Incorrect rotation will result in unacceptable performance.
To check the conveyor motor's rotation:
Close the machine doors, press POWER on the keypad and allow the machine to
ll. When the machine is completely lled, press POWER to turn the machine off.
Disconnect the electrical power to the machine and follow lockout / tagout procedures. There may be multiple circuits. Be sure all circuits are disconnected.
Remove the front panel below the doors. Reconnect the electrical power to the machine, being careful not to touch any uninsulated electrical parts exposed by removing the front panel. Press START / ENTER on the keypad and verify proper motor rotation, as follows:
The conveyor motor and clutch must rotate counterclockwise for machines with right-to-left operation, and clockwise for machines with left-to-right operation.
If the rotation of the conveyor motor is correct, press POWER to turn the machine off. Disconnect electrical power to the machine, and replace the front panel.
If the conveyor motor does not rotate in the proper direction, disconnect the electrical power to the machine. At the machine control box on top of the machine, reverse any two of the incoming power supply leads, either the leads to the entire machine, or the leads to the motor and controls if they are wired independent of the heaters. Do not simply reverse the leads to the conveyor motor.
Reconnect the electrical power to the machine. Re-check the conveyor motor's rotation. The conveyor motor and clutch must rotate counterclockwise for machines with right-to-left operation, and clockwise for machines with left-to-right operation.
If the rotation of the conveyor motor is correct, press POWER to turn the machine off. Disconnect the electrical power to the machine. Replace the top cover to the control box, and replace the front panel.
– 15 –
Optional Equipment Control Connections
Electrical and grounding connections must comply with the applicable portions of the National Electrical Code, NFPA 70 (latest edition) and / or other local electrical codes.
Disconnect the electrical power to the machine and follow lockout / tagout procedures. There may be multiple circuits. Be sure all circuits are disconnected.
Detergent Feeder
The maximum rating for a detergent dispenser connected to DPS1 and DPS2 is
1.5 amps at line voltage. Refer to Chemical Feeder Installations, page 8.
Rinse Aid Feeder and / or Chemical Sanitizer Feeder
The maximum rating for a rinse aid dispenser and / or chemical sanitizer feeder connected to RPS1 and RPS2 is 1.5 amps at line voltage. Refer to Chemical Feeder Installations, page 8.
Vent Fan Control
The maximum rating for a vent fan control connected to VFC1 and VFC2 is 1.5 amps, pilot duty.
CLeR ENERGY RECOVERY SETUP
measurements while power is applied to the machine. Exercise extreme caution at all times. If test points are not easily accessible, disconnect power and follow lockout/tagout procedures, attach test equipment and reapply power to test.
Set up procedures must be performed after hot and cold water connections
have been completed, tanks are full, and machine is cold.
1. Verify that both manual hot and cold water supply valves are on.
2. Turn m ain pow er to the
machine OFF at customer’s
disconnect.
3. Remove the top cover from the control box.
4. Remove the end cover at the unload end of machine.
5. Disconnect thermistor (6QTM) connection located at the rear of the coil enclosure assembly at the back of the machine.
Certain procedures in this section require electrical test or
THERMISTOR (6QTM)
CONNECTION
– 16 –
Fig. 13
6. Open door of dishwasher and insert
a dish rack upside down in nal rinse zone to activate nal rinse ow.
Leave all curtains in
place.
7. Turn main power to the machine ON
at customer’s disconnect.
Fig. 14
a) Press power button on keypad
to turn machine on. (Located on front of main control box).
b) Verify yellow LED on solid
state thermostat (1SST) is ON. (Located in the control box at right rear corner.)
c) Verify warm water valve (4SOL,
located under unload end of machine) turns on.
d) Verify cold water valve (3SOL,
located under unload end of machine) turns on.
VERIFY YELLOW
LED IS ON
SOLID STATE
THERMOSTAT (1SST)
Fig. 15
COLD WATER VALVE (3SOL)
– 17 –
WARM WATER
VALVE (4SOL)
Fig. 16
8. Adjust pressure regulator in the cold water plumbing assembly (loca t ed under unload end of machine) until
nal rinse pressure gauge
reads 20 ± 5 PSI.
Fig. 17
COLD WATER
PRESSURE
REGULATOR
9. After the cold water pressure is established, reconnect the thermistor (6QTM) connection.
a) Verify red light on solid state thermostat (1SST) is ON.
b) Verify warm water valve (4SOL) turns off.
c) Verify hot water valve (1SOL, located under unload end of machine) turns
ON.
10. Adjust the pressure regulator in the hot water plumbing assembly (loca t ed under unload end of machine) until
HOT WATER
VALVE (1SOL)
nal rinse pressure gauge
reading matches the value set for the cold water supply, 20 ± 5 PSI.
HOT WATER
PRESSURE
REGULATOR
Fig. 18
11. Press power button on keypad to turn machine off.
12. Turn main power to machine OFF at customer’s disconnect.
13. Open door of dishwasher and remove dish rack from nal rinse zone.
14. Replace the top cover on the control box.
15. Replace the end cover at the unload end of machine.
16. Turn main power to the machine ON at customer’s disconnect; machine is
now ready for normal operation.
– 18 –
CLeR AIR FLOW ADJUSTMENT
1. Turn main power to machine OFF at customer's disconnect.
2. Open door of dishwasher and insert a dish rack upside down in nal rinse zone to activate nal rinse ow.
3. Turn main power to machine ON at customer's disconnect.
4. Press power button on keypad to turn machine on. (Located on front of main control box).
5. Press start button on keypad to turn pumps and nal rinse on.
6. V e r i f y t h a t t h e t a n k
temperature(s) and nal rinse
temperature are above the
ADJUST DAMPER
SHAFT TO
HORIZONTAL
minimum requirements. (If not, press the stop button on keypad to turn pumps off and allow temperatures to heat up.)
7. Completely close vent by adjusting vent stack damper shaft to horizontal position.
8. Vent stack damper adjustment:
Fig. 19
Opening the vent stack damper too far may cause low tank temperatures.
a) For pant leg vent systems, adjust the vent stack damper shaft until the
steam escaping from around the bottom of the energy recovery hood and curtain is eliminated. (Note: Do not over adjust the damper. Adjust in small increments just until the steam is eliminated. If curtain is being drawn in, damper is overadjusted.)
b) For canopy hood vent systems,
adjust the vent stack damper shaft to
approximately 15° to 25° open.
– 19 –
Fig. 20
Verify that the steam escaping from around the bottom of the energy recovery hood and curtain is eliminated. (Note: Do not over adjust the damper. Adjust in small increments just until the steam is eliminated. If curtain is being drawn in, damper is overadjusted.)
9. Press power button on keypad to turn machine off.
ADJUST DAMPER SHAFT
UNTIL STEAM IS
ELIMINATED AT THIS AREA
10. Turn main power to machine OFF at customer's disconnect.
Fig. 20
11. Open door of dishwasher and remove dish rack from nal rinse zone.
12. Turn main power to machine ON at customer's disconnect; machine is now ready for normal operation.
– 20 –
PREPARATION
CONNECTOR PIPE
WASH ARM
GUIDE
LATCH
END CAPS
STRAINER
PAN
STRAINER BUCKET
WASH ARM
GUIDE
CONNECTOR PIPE
END CAPS
END CAPS
PREWASH ARM
CONNECTOR PIPE
GUIDE
LATCH
STRAINER
PANS
CONNECTOR PIPE
STRAINER BUCKET
PREWASH ARM
GUIDE
Make sure the dishwasher is clean and all parts are in place.

OPERATION

If Equipped with Scrapper (PS/CS)
STANDPIPE
Install the standpipe in the scrapper tank (Fig. 21). Standpipe with strainer
(Fig. 21) goes in the rst tank where
the rack enters the machine.
Install the rear and side strainer pans
Fig. 21
and lower the strainer bucket (Fig. 23).
Install the upper wash arm (Fig. 22) and the lower wash arm (Fig. 23) in the scrapper with all end caps. Push arm onto the connector pipe so the opposite end is held by the guide; then lift or lower into position.
Wash / Rinse Tanks
Install the standpipe(s) in the tank(s) (Figs. 21 and / or 24). Standpipe without strainer (Fig.
24) goes in second / third tank.
Fig. 22
Fig. 23
Install the strainer pan and the strainer bucket (Fig. 26).
Install the upper wash arm (Fig. 25) and the lower wash arm (Fig. 26) with all end caps. Push arm onto the connector pipe so the opposite end is held by the guide (Figs. 25, 26); then lift or lower into position.
Curtains & Doors
Hang all curtains according to the appropriate curtain diagram (pages 21 – 23).
Close all doors: This lowers and seats the standpipe(s).
Fig. 24 Fig. 25
Fig. 26
– 21 –
CLeR Models
Ensure drip pan is installed in energy recovery hood assembly.
CURTAIN INSTALLATION
Curtains are keyed for proper installation.
CLeR models require an additional curtain at discharge of hood assembly.
INSTALL DRIP PAN IN
ENERGY RECOVERY
HOOD ASSEMBLY
Fig. 27
CL44e, CL54e CL64e
CL44eR, CL54eR CL64eR
RIGHT TO LEFT
CLeR
Unit
FINAL
RINSE
WASH
S S CO
CLeR
Unit
FINAL RINSE
RINSE
⇐
LEFT TO RIGHT
L L L L M L
WASH
FINAL
RINSE
L
CLeR
Unit
WASH
⇒
S CO S
L LL L LL M
RINSE
WASH
CLeR
Unit
FINAL RINSE
L
919758 Long STD
L
919975 Long HTS
S
919509 Short
CO
936922 Carry Over
M
936428 Middle STD
M
936429 Middle HTS
CS
936520 CS
CSS
936931 CS Side
– 22 –
Single-Tank Machines with Power Scrapper (CLPS) or Corner Scrapper (CLCS)
CLPS66e, CLPS76e CLCS66e, CLCS76e
CLPS66eR, CLPS76eR CLCS66eR, CLCS76eR
RIGHT TO LEFT
⇐
LEFT TO RIGHT
⇒
CLeR
Unit
FINAL RINSE
L L L LL L
SCRAPPER
S
WASH
S S
WASH
SCRAPPER
CLeR
Unit
FINAL RINSE
S S
CLeR
Unit
FINAL RINSE
S
CSS
SCRAPPER
CS
WASH
CSS
WASH
CSS
SCRAPPER
CS
FINAL RINSE
CSS
CLeR
Unit
LL L L LL
Two-Tank Machines with Power Scrapper (CLPS)
CLPS86e, CLPS86eR
CLeR
Unit
FINAL RINSE
RIGHT TO LEFT
RINSE
S CO S
WASH
⇐
L L M L
SCRAPPER
LEFT TO RIGHT
RINSEWASH
⇒
S CO S
SCRAPPER
FINAL RINSE
CLeR
Unit
L
919758 Long STD
L
919975 Long HTS
S
919509 Short
CO
936922 Carry Over
M
936428 Middle STD
M
936429 Middle HTS
CS
936520 CS
CSS
936931 CS Side
– 23 –
L LML
Two-Tank Machines with Corner Scrapper (CLCS)
CLeR
Unit
FINAL
RINSE
RIGHT TO LEFT
⇐
L L
CSS
LEFT TO RIGHT
⇒
CLCS86e, CLCS86eR
RINSE
S CO
SCRAPPER
CS
CSS
M L
WASH
WASH
CSS
SCRAPPER
CS
RINSE
CSS
CLeR
Unit
FINAL
RINSE
SCO
KEYPAD AND DISPLAY
L M L L
L
919758 Long STD
L
919975 Long HTS
S
919509 Short
CO
936922 Carry Over
M
936428 Middle STD
M
936429 Middle HTS
CS
936520 CS
CSS
936931 CS Side
76>,9
+0:73(@
4,5<+V^U(YYV^
*65=,@69+>,33
:;(9;,5;,9
:;67
<W(YYV^
Fig. 28
The controls are mounted on top of the dishwasher. The Keypad and Display are mounted in front of the control box (Fig. 28).
– 24 –
FILLING THE DISHWASHER
All water supply valves must be opened and the electric supply must be turned on before the machine will function. Make sure Preparation and Curtain Installation are done, pages 21 – 23.
Close all doors. To begin lling after the machine is ready, press the POWER key (Fig. 28).
If the machine is equipped with a Power Scrapper or Corner Scrapper, the scrapper
tank will ll with overow water from the wash tank.
STARTING THE GAS HEAT DISHWASHER (When Equipped with Gas Heat)
1.
dishwasher.
2. Turn main gas supply to the dishwasher ON.
3. Wait for 5 minutes to clear out any gas. If you then smell gas, STOP! Follow all
safety information covered on page 2 in IMPORTANT FOR YOUR SAFETY.
4. If you don't smell gas, turn the manual gas valve On.
5. Press the POWER key on the keypad (Fig. 28). Dishwasher will ll automatically
(refer to Filling the Dishwasher, this page). After the tank has lled, the burner
will ignite if heat is required. The ignition system includes a 15-second pre-purge period before ignition occurs.
6. If the dishwasher will not operate, press the POWER key on the keypad
(Fig. 28) and turn the manual gas valve Off. Call your local Hobart service ofce
or gas supplier.
MINIMUM TEMPERATURES
The water temperatures in the tanks and rinse arms are regulated by the microprocessor control. The control is preset at the factory and no adjustment should be required. If an adjustment is necessary or if the machine is to operate at low temperature using
chemical sanitizer, contact your local Hobart service ofce or refer to instructions for conversion. The digital display veries proper water temperature during operation.
Read the Safety Information on page 2 before operating this
Minimum Temperatures Using High-Temperature Sanitizing
Single-Tank Models
CL44e, CLPS66e, CLCS66e CL54e, CLPS76e, CLCS76e CL44eR, CLPS66eR, CLCS66eR CL54eR, CLPS76eR, CLCS76eR
Two-Tank Models
CL64e, CLPS86e, CLCS86e CL64eR, CLPS86eR, CLCS86eR
– 25 –
Wash Tank
160°F
150°F 160°F 180°F
Rinse Tank
––––
Final Rinse
180°F
Minimum Temperatures Using Low-Temperature, Chemical Sanitizing
Single-Tank Models
CL44e, CLPS66e, CLCS66e CL54e, CLPS76e, CLCS76e
Two-Tank Models
CL64e, CLPS86e, CLCS86e 130°F 130°F 120°F
If the tank is accidentally drained before turning off the power switch, the oat-
controlled, low-water protector switch will automatically stop the tank heat. When the proper water level is returned, the tank heat will automatically restart.
O NOT use the low-water protection as a power on-off switch. Press the
D POWER key on the keypad to turn the machine off when not in use.
Alternative Temperature Display Names
This table shows the possible temperature names that may appear on the display. The Long Name is equivalent to the Short Name. Temperature Display Names vary for different models.
ALTERNATIVE TEMPERATURE DISPLAY NAMES
Indicated Temperature Long Name Short Name
Power Scrapper Tank Scrapper PS
Wash Tank Wash Wsh
Power Rinse Tank Rinse Rns
Final Rinse FinalRinse FnlRns
Wash Tank
130°F
Rinse Tank
––––
Final Rinse
120°F
Low FR Temp. Alert
Displays a message to indicate that the nal rinse temperature was below the
minimum requirement for a short time. This feature can be enabled from the Parameters Menu, refer to page 34.
Tank Temperature Alert
Displays a message if any tank goes below the minimum for a certain amount of time. This feature can be enabled from the Parameters Menu; refer to page 34.
– 26 –
DISHWASHING
After the machine has lled, start the pumps by pushing the START / ENTER key on the keypad (Fig. 28) or by inserting a rack into the machine.
The machine will operate only if the tanks have lled to the proper level and all
doors are closed. Press the STOP key on the keypad to stop the conveyor motor and pumps.
Pre-scrap dishes thoroughly to remove large food particles and debris. Never use steel wool on ware that is to be loaded into the dishwasher.
Stack dishes in the racks. Do not stack dishes one on top of another, as water must have free access to both sides of every dish. Stand plates and dishes up edgewise (Fig. 29). Cups, glasses and bowls should be inverted in an open-type rack (Fig.29) or a compartmented rack. Silverware and other small pieces may be scattered loosely
over the bottom of an open-type, at-bottom rack. To minimize splash, position trays
in the rack in the same direction as the motion of the conveyor (Fig. 29).
DO NOT attempt to wash large items (pots, pans, trays, etc.) without rst checking
to make sure they will t through the machine opening. Such large items must not
be washed in this dishwasher unless they will easily pass through it.
DO NOT allow foreign objects to enter the dishwasher, especially metallic contaminants.
]
Fig. 29
When one rack has been loaded, slide it part way into the machine until the conveyor dogs catch the rack. Start loading another rack when the previous rack has completely passed the curtains. The operation of the dishwasher is automatic. When a rack enters the machine, the pumps and conveyor automatically start. Each rack moves through the power scrapper (if present), the wash and the rinse zones, then out onto the clean dish table. The rinse lever is actuated by the dish
rack when it is present in the rinse zone and automatically shuts off the nal rinse
water when no rack is present.
Allow dishes to drain and air-dry before removing the ware from the rack.
The conveyor dwell feature, standard, allows the operator to stop the conveyor in order to wash heavily soiled dishes for a longer time. When the dish rack reaches the wash chamber, push the CONVEYOR DWELL key on the keypad (Fig. 28) to momentarily stop the conveyor. To restart the conveyor, press either the START / ENTER or the CONVEYOR DWELL keys on the keypad (Fig. 28).
If the rack jams or if the load becomes excessive, an overload mechanism shuts off the conveyor drive motor and 'Clear Conveyor Jam' displays. Open the doors and remove the jam. After the jam is cleared, close the doors and push the START / ENTER key on the keypad (Fig. 28) to restart the dishwasher.
All tank temperatures are shown on the Display (Fig. 28) when the machine is in operation. The Final Rinse temperature displays – – – until a rack is in the rinse zone; then, the Final Rinse water temperature displays. After the ware exits the rinse zone, the Final Rinse temperature display returns to – – – .
– 27 –
Optional Table Limit Switch
DRAIN LEVER
If a rack reaches the end of the unload table and trips the table limit switch, the
conveyor, pumps and nal rinse shut off. The display alternates between the tank
names and 'Unload Dishes'. After the rack is removed and the table limit switch resets, normal operation of the dishwasher resumes.
Auto-Timer
To conserve energy, if no rack enters the machine for a preset amount of time, the Auto-Timer counts down and the pumps and conveyor shut off. Tanks continue to heat, and tank temperatures display. To resume operation, insert a rack or press the START / ENTER key on the keypad (Fig. 28).
NOTE: The Auto-Timer shut off setting is preset from the factory at 45 seconds. You can adjust the setting from 30 to 180 seconds (15 second increments). Refer to the Parameters Menu, page 34.
Energy Saver Mode
After a period of machine inactivity, the control initiates Energy Saver Mode (ESM): All warewasher components are turned off, and the display on the control dims, displaying 'Energy Saver Active / Press STOP to Exit'. To exit Energy Saver Mode, press the STOP key (Fig. 28). You may press the POWER key to completely turn the machine off. The period of machine inactivity prior to ESM can be set from 1 to 6 hours in the Parameters Menu; 2 hours is the factory setting. Refer to page 34.
Dirty Water Mode
Three settings are provided; refer to Parameters Menu on page 34.
Disabled – No alarm displays. This is the factory setting.
Alert Only – After a period of operation, 'Water Change Req'd' displays until the
water is changed; however, the control allows machine operation.
Alert & Lockout – After a period of operation,'Change Water Soon' displays for 5 minutes, alerting you to change the water; then, 'Water Change Req'd' displays and
further machine operation is prevented until tanks are drained and relled.

CLEANING

The machine must be thoroughly cleaned at the end of each working shift, or at least twice a day. Use only products formulated to be safe on stainless steel. Use a damp cloth and mild soapy water.
1. Press the POWER key on the keypad to turn the machine Off (Fig. 28).
Disconnect the electrical power to the machine and follow
lockout / tagout procedures before you begin cleaning. There may be multiple circuits. Be sure all circuits are disconnected.
2. Open the doors. Standard door interlock switches prevent machine operation with inspection doors open.
3. Visually inspect the upper and lower nal rinse nozzles
to make sure they are free of debris.
4. Open drain(s) by pulling drain lever(s) up (Fig. 30).
Fig. 30
– 28 –
5. Remove wash arms. Remove wash arm end caps
WASH
ARM
END CAPS
PUMP INTAKE STRAINER IN BOTTOM OF TANK
(Fig. 31) and push any nozzle obstructions into the wash arms. Thoroughly ush the wash arms in a sink. Replace the wash arm end caps.
6. Before removing strainer basket(s) and pan(s), clean off any debris from machine walls using a hose with spray nozzle. Flush all debris toward the strainers.
7. Clean debris from back side of doors, in between the
Fig. 31
doors and chamber, and around door seal of chamber. Avoid direct spray of controls on top of unit.
8. Clean dish tables by ushing any debris into the dishwasher.
9. Remove all strainer pan(s) and strainer basket(s). Empty contents into garbage can or disposer and thoroughly clean pan(s) and basket(s) in a sink. DO NOT strike strainer pan(s) or strainer basket(s) on solid objects to dislodge
debris. Refer to Figs. 23 & 26 on page 20.
10. When tanks are empty, remove the standpipe and clean the pump intake strainer(s) on the bottom of the standpipe or at the bottom of the tank
(Figs. 21 & 32).
11. Remove curtains. Thoroughly scrub, rinse and allow curtains to dry at the end of each
day’s operation.
12. Thoroughly wash out the interior of the
machine with a hose tted with a spray
nozzle. Remove remaining soil with a cloth or soft brush and mild cleanser. Flush out again with hose spray. Do not allow food soil to accumulate on the bottom and/or sides of the tank.
Fig. 32
13. Return all standpipe(s), strainer pan(s) and strainer basket(s) to their proper locations
(Figs. 21, 24, 23 & 26) on page 20.
14. Insert the upper wash arm(s) straight onto the connector pipe. Rest the extension on the guide. Rotate the arm upward to latch it.
15. Insert the lower wash arm(s) straight onto the connector pipe. Rest the extension on the guide. Swing the front of the arm down until level to fully position it.
16. Leave doors open and curtains removed while machine is not in use to allow the interior to air out and dry. Install curtains after machine has dried out.
•
DO NOT attempt to clean Opti-Rinse nal rinse nozzle(s). Opti-
Rinse nozzle(s) should be replaced if they become clogged or if the spray pattern is ineffective.
• Never use steel wool to clean warewasher surfaces. Use only products
formulated to be safe on stainless steel.
– 29 –
• Reassemble standpipe(s), strainer pan(s) and strainer basket(s), per
page 20.
• Rehang curtains after interior has dried out. Refer to pages 21 — 23.
17. C Le R mo d e ls o nl y : Remove and clean drip pan located in energy recovery hood assembly. Return to proper location.
DELIMING RECOMMENDATIONS
For questions about frequency of deliming, follow your chemical representative's recommendations based on visible lime build-up or reduced warewashing performance. The factory default value for the 'Delime Interval' is 0 hours; this disables the delime recommendation message. The 'Delime Interval' can be enabled by increasing the 'Delime Interval' to a higher value. Refer to Delime Interval on the Parameters Menu on page 34. If enabled, the 'Delime Recommended' message
will display after the ll and nal rinse have operated for the delime interval.
DRIP PAN IN
ENERGY RECOVERY
HOOD ASSEMBLY
Fig. 33
Deliming instructions: Follow instructions on the delime-chemical container. During
deliming, machine should be on with pumps running, but the conveyor can be idle. Press the CONVEYOR DWELL key on the keypad (Fig. 28) to turn off the conveyor motor and conveyor during deliming.
The 'Delime Recommended' display message will not clear itself automatically after the machine has been delimed. To clear the message, follow these instructions:
• Delime the machine: Follow all applicable instructions.
• Enter the Manager Mode (steps 2 – 10, below) use Mgr. Code 1001 per page
26 unless reset to a different number on page 34.
• Find the 'Clear Delime Message' screen by proceeding to step 12, below.
• Press the START / ENTER key on the keypad to clear the delime message
(step 12). The Main screen returns, showing the tank temperatures (return to step 1). Clearing the message also resets the delime timer back to zero.
CLEARING THE 'DELIME RECOMMENDED' MESSAGE
Display Message Key to Press Function
[ Tank Names ]
1. [ Tank Temperatures ]
Exit to Main ?
2. Yes
Enter Security Code?
3. O Yes START / ENTER Answer Yes
MENU / Down Arrow
MENU / Down Arrow
– 30 –
Security Code:
4. 0ÝÝÝ Up Arrow Change 0 to 1
Security Code:
5. 1ÝÝÝ START / ENTER Go to next digit
Security Code:
6. Ý0ÝÝ START / ENTER Go to next digit
Security Code:
7. ÝÝ0Ý START / ENTER Go to next digit
Security Code:
8. ÝÝÝ0 Up Arrow Change 0 to 1
Security Code:
9. ÝÝÝ1 START / ENTER Accept 1001
Enter Security Code?
10. M Yes
Edit Parameters? MENU / Down Arrow
11.
MENU / Down Arrow Letter in lower left
should be 'M'.
Clear Delime Message?
12. Yes START / ENTER
DOs and DON'Ts for Your New Hobart Warewasher
DO assure proper water hardness of 3 grains per gallon or less.
DO pre-scrap dishes thoroughly.
DO use only detergents recommended by your chemical professional.
DO, at the end of the day, thoroughly clean the machine, rinse and dry (leave
doors open).
DO closely follow your chemical professional's prescribed deliming schedule.
DO use only products formulated to be safe on stainless steel.
DO NOT use detergents formulated for residential dishwashers.
Answer Yes
Return to Step 0.
DO NOT allow food soil to accumulate on the tank bottom, tank sides, or door seal.
DO NOT exceed chemical manufacturer's recommended concentrations for
detergent, sanitizer, rinse aid or lime scale remover.
DO NOT use steel wool to clean ware or warewasher surfaces.
DO NOT allow foreign objects to enter the unit, especially metallic contaminants.
NOTE: Failure to follow use, care and maintenance instructions may void your
Hobart warewasher warranty.
– 31 –

PROGRAMMING

PROGRAMMING SECURITY LEVELS
Your warewasher's microprocessor allows customization options for machine operation for cleaning your ware, maintaining required tank temperatures and other functions related to your kitchen operation. To activate or change these features, the programming edit mode must be entered at an appropriate level.
It is recommended that the warewasher stay in the lowest security level to prevent
options from being modied from what is expected and / or acceptable. The security
level will automatically revert back to Operator when any of the following occur:
1) No keys on the keypad are pressed for 10 minutes or more.
2) The machine is placed in Standby by pressing the POWER key.
3) An invalid Security Code is entered on the 'Enter Security Code?' screen.
The names and descriptions of the security levels are listed from lowest to highest levels.
NOTE: The letter to the right of the name is the same as the letter you will see at the lower-left corner of the 'Enter Security Code?' screen: O or M. Refer to Entering the Parameters Menu, page 33, for more details.
NOTE: The security level does not, by itself, affect the operation of the machine or inhibit the use of the START, STOP or POWER keys. All of these basic functions are always available in any security level.
Operator – O
The Operator level is the most basic security level. It is the one that is initiated by default when the unit is powered up. No security code is required to enter the Operator security level. From this level you may enter a Security Code to elevate to a higher security level.
Manager – M
The Manager level is the highest level attainable by the user. It requires the Manager Code to be entered to access the Manager level.
The Manager security level allows access to all of the options listed in either the Parameters Menu — Table 1 and / or the Communications Setup Menu — Table 2. It is recommended that power to the machine be cycled off and on after any
Manager level options are modied and saved.
The Security Code for the Manager level can be changed by a kitchen manager or anyone with the Manager Code. The default code is 1001. As such, it is recommended that this code be changed from the default and that the new code be stored in a safe place. If the Manager code is ever lost or forgotten, it can be reset by Hobart Service.
NOTE: Having Hobart Service reset the Manager Code is not covered under either the basic or the extended warranties.
– 32 –
PROGRAMMING INSTRUCTIONS
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All customization is performed through the on-screen menu using the
MENU / Down arrow and START / ENTER keys located on the keypad on the top of
the machine (Fig. 34).
Menu Display Prompts
Up arrow,
Fig. 34
The following prompts are used inside the menus:
• The Up and MENU / Down arrow keys are used to change parameter values
and to navigate the menu.
• The START / ENTER key is used to accept a value, to perform a specied action
or to enter a submenu. Pressing this key while in the menu will not start the conveyor and pumps (if not already on). To start the machine while editing a menu, allow a rack to enter the machine or exit the menu before pressing the START / ENTER key.
• The STOP key will always cancel what you are doing, discard any changes you
have made since the last save, return to the main screen and stop the machine.
• The text just to the left or right of the circle icon (
) on the display screen shows
what action or command will occur if the START / ENTER key is pressed.
• The up / down arrow icon in the display shows the line or value that will change
if the UP or DOWN arrow key is pressed.
o A pair of solid arrows on the second line ( ), indicates that the displayed
value is the value stored in the control.
o A pair of hollow arrows on the second line ( ), indicates the value has been
changed but has not yet been stored.
– 33 –
Entering the Parameters Menu
The Parameters menu can be entered, and individual options can be modied
anytime the machine is operating or idling.
To enter the Parameters Menu you must rst enter the Security Code:
STEP 1. Press the MENU / Down key from the main screen.
STEP 2. You are prompted on-screen, asking if you wish to exit the menu. Do not press START / Enter or you will exit back to the main screen showing tank names and temperatures. Instead, press the MENU / Down Arrow key to continue.
Display Message Key to Press Function
[ Tank Names ]
1. [ Tank Temperatures ]
Exit to Main ?
2. Yes
Enter Security Code?
3. O Yes START / ENTER Answer Yes
Security Code:
4. 0ÝÝÝ Up Arrow Change 0 to 1
Security Code:
5. 1ÝÝÝ START / ENTER Go to next digit
Security Code:
6. Ý0ÝÝ START / ENTER Go to next digit
Security Code:
7. ÝÝ0Ý START / ENTER Go to next digit
Security Code:
8. ÝÝÝ0 Up Arrow Change 0 to 1
Security Code:
9. ÝÝÝ1 START / ENTER Accept 1001
Enter Security Code?
10. M Yes MENU / Down Arrow
Edit Parameters?
11. Yes START / ENTER
Sanitizing Mode
12. High Temp
MENU / Down Arrow
MENU / Down Arrow
Letter in lower left should be 'M'.
This is the rst
parameter
STEP 3. You reach the '
Enter Security Code?'
screen. Press the START / Enter key to indicate that you want to enter the code.
STEPS 4 — 10. The prompt 'Security
Code:' displays on the top line and a single digit and three asterisks [ 0
ÝÝÝ ]
displays on the bottom line. Use the Up arrow and MENU / Down arrow keys to change the Security Code to the appropriate value. The default Security Code to enter Manager level is 1001.
The security code can be changed by anyone with access to the Parameters Menu, and it is recommended to change it from the default. If the code is ever lost for some reason, it can be reset by Hobart Service, but this is not covered under either basic or extended warranties.
After pressing START / Enter on the fourth digit (STEP 9), the prompt 'Enter Security
Code?' returns to the rst line of the display
screen (STEP 10). You have correctly entered the manager security level if 'M' is displayed in the lower left corner. If M does not display, repeat steps 3 – 10.
Navigating the Parameters Menu
If Sanitizing Mode displays (STEP 12), you are in the Parameters Menu. The display
shows the rst editable parameter. You can use the Up or MENU / Down keys to
explore the parameters menu.
Pressing the START / ENTER key allows you to enter that parameter and modify the setting.
For a list of parameter options, refer to the Parameters Menu – Table 1 on page
34. For a list of communications options, refer to the Communications Menu – Table 2 on page 35.
STEP 11. Press START / Enter to enter the Parameters Menu.
– 34 –
Parameter Name
PARAMETERS MENU — TABLE 1
Description Possible
Values
Default
Value
Sanitizing Mode Sets the operating temperatures that regulate the tank heaters and
the internal booster (if provided): high temperature sanitizing mode, or low temperature, chemical sanitizing mode.
Auto-Timer Pumps and conveyor shut down after this period of inactivity to save
energy. Refer to page 27.
Low FR Temp. Alert
Enables or disables a visual alert on the display that indicates that Final Rinse water temperature is below the required minimum of
180°F (82°C). When enabled, a message will display notifying the
user of this condition. However, machine operation will not change and ware will continue to run through the machine as expected. After the temperature increases past the minimum, the message stops. When disabled, there will be no extra message indicating a low-temperture event; however, the temperature display will still show the current Final Rinse water temperature. Refer to page 24.
Tank Temp. Alert Displays a message that the water temperature of a certain tank is
below the minimum required. After the temperature increases past the minimum, the message stops. Refer to page 24.
Delime Interval Sets the delime interval from 0 to 1000 hours. A setting of 0 disables
this feature. Up arrow increases 10 hours, Down arrow decreases. Hold Up or Down arrow for faster movement.
Dirty Water Mode
Disabled: Ignores dirty water. Alert Only: Displays 'Water Change
Req'd' after a period of operation but does not require relling. Alert & Lockout: Displays 'Change Water Soon' for 5 minutes after a period
of operation; then 'Water Change Req'd' displays and machine cannot
run until tank(s) are drained and relled. Refer to page 26.
High Temp.
or
Low Temp.
30 to 180
(in 15 second
increments)
Disabled
or
Enabled
Disabled
or
Enabled
0
to
1000
Disabled,
Alert Only
or
Alert &
Lockout
High
Temp.
45
Disabled
Disabled
0
Disabled
Dirty Water Interval
Energy Saver Mode (ESM)
Change Mgr. Code
Edit Communications Setup?
Save Settings and Exit?
Cancel Settings and Exit?
Sets the period (in hours) of rinsing before an alert is shown. This option is only available when Dirty Water Mode is set to 'Alert Only'
or to 'Alert & Lockout'.
ESM begins after a period of machine inactivity. Up arrow increases by 1 hour. Down arrow decreases by 1 hour. Refer to page 26.
Sets a new Security Code for access to the Manager Level parameters. It is recommended to change this code from the default value and store the new code where all kitchen managers, but no operators, can access it.
Press START / ENTER to access the Communications Setup Menu, to edit settings for the NAFEM Data Protocol. Refer to Communications Setup Menu – Table 2, page 35. Press Down arrow or Up arrow to move down or up the menu.
Press START / ENTER to save the changed settings, exit the Parameters Menu and return to the main screen. Any settings th a t were chang e d are saved and most be c ome active immediately. If one or more settings are not activated immediately, a message will display indicating that you need to cycle power off and on to make them active.
Press START / ENTER to exit the Parameters Menu and return to the main screen. Any settings that were changed are cancelled and revert back to the previously saved values.
1 – 6 4
1, 2, 3, 4,
5, 6
0000
to
8888
2
1001
– 35 –
Communications Setup Menu
The Communications Setup Menu — Table 2 lists the communication option, a
short description, a list of possible values it can have and the factory default value.
COMMUNICATIONS SETUP MENU — TABLE 2
Parameter Name
NAFEM DP Baud Adjusts the baud rate of communication between the dishwasher
NAFEM DP ID Adjusts the machine-specic ID for use on a NAFEM Data
Exit to Params? Press START / ENTER to exit the Communications Setup menu
Description Possible
and a NAFEM Data Protocol (NDP) Gateway (sold separately). This must match the setting in the NDP Gateway. Refer to documentation that came with the NDP Gateway for instructions
on where to nd this value.
Protocol network. Each device on the network must have a unique ID. Please refer to any documentation that came with other NDP-compliant devices to verify that all IDs on the network are unique.
and return to the Parameters menu. Any settings that were changed are only saved by choosing the 'Save Settings and Exit?' option on the Parameters Menu. Changing communication values typically requires machine power to be cycled off and on.
Values
9600,
19,200
or
38,400
1
to
247
Default
Value
9600
5
lockout / tagout procedures. There may be multiple circuits. Be sure all circuits are disconnected.
VENT
When cool, check the vent of this dishwasher every six months for obstructions.
LUBRICATION
None required.
SERVICE
Contact your local Hobart Service ofce for any repairs or adjustments needed on this equipment. If a gas orice tting is to be replaced, have it serviced by qualied
Hobart Service personnel. Long-term service contracts are available on this and other Hobart products.

MAINTENANCE

Disconnect the electrical power to the machine and follow
– 36 –

TROUBLESHOOTING

SYMPTOM POSSIBLE CAUSE
No Machine Operation. 1.
Dishes Not Clean. 1.
Leaking Valve. 1. Foreign material preventing proper valve operation. A critical period is soon after
Blown fuse or tripped circuit breaker at power supply.
2.
Inspection door(s) not closed.
3.
Conveyor has jammed.
4.
The Auto-Timer may have timed out. Push START or insert rack.
5.
If table limit switch is used, the switch may be tripped.
6.
The machine is in Energy Saver Mode. Press STOP on the keypad to resume.
Insufcient wash water. Drain obstruction causing an open drain condition.
Worn or torn drain O-ring allowing wash water to drain.
2.
Missing end cap from wash arm.
3.
Wash arm nozzle obstruction.
4.
Worn or torn manifold O-ring allowing wash water to drain.
5.
Loss of water pressure due to pump obstructions.
6.
lockout / tagout procedures. There may be multiple circuits. Be sure all circuits are disconnected. Drain tank(s) and check for any obstruction at the
pump intake.
7.
Incorrect water temperature. Check circuit breaker to electric heat supply, or main steam valve, or gas supply valve. Make certain that valve is completely open.
8.
Incorrect detergent dispensing. Contact your detergent sales representative.
9.
Strainer pans or buckets need to be emptied and / or cleaned.
10.
Tanks may need to be drained and lled with clean water.
installation when pipe compound or metal shavings may lodge at the valve seat. If problem is with a solenoid valve, it is recommended that you contact your local
Hobart Service ofce.
Disconnect the electrical power to the machine and follow
Spotting of Silverware, Glasses and Dishes.
Low Final Rinse Temperature With Built-In Booster Heater.
1.
Improperly loaded racks.
2.
Incorrect nal rinse water temperature (180°F or 120°F, minimum, page 24).
3.
Loss of water pressure due to pump obstruction.
Disconnect the electrical power to the machine and follow lockout / tagout procedures. There may be multiple circuits. Be sure all circuits are disconnected.
Drain tank(s) and check for any obstruction at the pump intake.
4.
Clogged wash arm nozzles.
5.
Improper water hardness (3 grains per gallon or less is recommended).
6.
Incorrect detergent for water type. Contact chemical supplier.
7.
Clogged rinse nozzle(s).
8.
Problem with Rinse Aid dispenser. Contact chemical supplier.
1.
Tank oat not 'up' permitting heat to turn on or oat is malfunctioning.
2.
Overtemp protector tripped. Contact Hobart Service.
3.
Circuit breaker to heat system tripped.
4.
Incoming water is below minimum temperature.
5.
If your temperature control needs adjustment, or if there is a booster heater
failure, contact your local Hobart Service ofce.
NOTE: If symptom(s) persists after possible causes have been checked, contact
your local Hobart Service ofce.
– 37 –
SYMPTOM POSSIBLE CAUSE
RINSE ACTUATOR
CLEANOUT
INCOMING WATER
LINE STRAINER
Inadequate Rinse.
1.
Dirty line strainer (Fig. 35) causing reduced water ow. Turn off water supply,
remove strainer cap and screen. Clean screen. Reassemble.
2.
Low supply line pressure or dirty in-line rinse arm strainer.
3.
Clogged rinse nozzle(s).
NOTE: CLeR models have two supply lines.
Continuous Rinse
No Wash Tank Heat, Tanks Not Heating.
No or Slow Fill.
1.
Rinse actuator (Fig. 36) not moving freely.
Disconnect the electrical power to the machine and follow lockout / tagout procedures. There may be multiple circuits. Be sure all circuits are disconnected. Check actuator
for free movement.
2.
Check for foreign object in mechanism, i.e., silverware.
3.
Rinse valve failed or jammed open.
4.
Standpipe(s) not seated properly — water draining and ll remains on.
1.
The machine is equipped with low water safety devices which shut off heat if water level drops. Check for proper water level.
2.
Circuit breaker(s) to heat system tripped (electric heat).
3.
Check heat oat for debris and free movement.
4.
Overtemp protector tripped or failed heating element (electric heat). Contact Hobart Service.
5.
The main gas supply valve is not open (gas heat).
6.
Make sure all standpipes are properly seated.
7.
Steam supply valve(s) are not opened completely or supply pressure is too low (steam heat).
8.
Bucket trap not functioning correctly (steam heat).
9.
Improperly operating steam solenoid valve(s) (steam heat).
1.
Door(s) are open.
2.
Main ll (water supply valve) could be closed.
3.
Upper and / or lower ll oats do not move freely.
4.
Dirty line strainer (Fig. 35) causing reduced water ow. Turn off water
supply, remove strainer cap and withdraw and clean screens. Reassemble.
5.
Problem with solenoid valve.
6.
Low incoming water supply pressure.
7.
Drain(s) open.
8.
Standpipe(s) not seated properly or placed in wrong tank.
Leaking Vacuum Breaker.
Excessive Steam
1. Foreign material or corrosion could be preventing proper valve operation. Shut off all incoming water supply line(s). Unscrew and lift bonnet from valve body. Clean valve and reassemble.
1.
Vent stack damper not adjusted properly.
2.
CLeR canopy hood installation: canopy hood fan not functioning correctly.
Fig. 35
Fig. 36
NOTE: If symptom(s) persists after possible causes have been checked, contact
your local Hobart Service ofce.
– 38 –
DISPLAY READS POSSIBLE RESOLUTION
Door(s) Open Close all inspection doors.
Unload Dishes Remove rack from table limit switch at end of clean dish table (unload end).
Clear Conveyor Jam Clear jam. Remove rack from machine. Press START and rerun rack.
Probe Err - [ Tank Name ] Ensure lower oat assembly in indicated tank is not visibly damaged
and sufcient water is in the tank to cover the lower oat.
Fnl Rinse Temp Low 1.
Probe Error — FnlRns Ensure that the supply water valve to the nal rinse booster is open.
Check Water Level 1.
Reset Required Place machine in Standby by pressing the Power key. Wait at least 60 seconds
Delime Recommended Inspect machine interior for lime deposits. Refer to Deliming Recommendations,
Change Water Soon At your earliest convenience, change the wash water for best washability.
Water Change Req'd Drain all tanks and allow machine to rell.
Energy Save Active Press STOP to Exit
Check that the nal rinse booster tank circuit breaker is on and not tripped (if
equipped).
2.
Check that the nal rinse booster tank overtemp circuit is not
tripped (if equipped).
3.
Ensure that the building supply water to the dishwasher or nal rinse booster tank is at the minimum specied temperature.
Ensure that all drains are closed and free of debris.
2.
Check that the water supply valve is open.
3.
Open inspection doors and check the water level of all tanks. Water should be about one inch down from the top of the strainer pan or higher.
4.
If tanks fail to ll after another 20 minutes, contact Hobart service.
before powering on the machine.
page 29.
Due to inactivity, the machine has gone into an idle mode; the heat has turned off. Press the STOP key to resume normal operation. Monitor temperatures as you resume warewashing activity.
NOTE: If symptom(s) persists after possible causes have been checked, contact
your local Hobart Service ofce.
– 39 –
SCRAPPER TANK WASH TANK POWER RINSE TANK FINAL RINSE C0MMENTS /
DAY / SHIFT TIME
TEMPERATURE TEMPERATURE TEMPERATURE TEMPERATURE RECORDED BY
DATE
F44126 Rev. B (February 2011) PRINTED IN U.S.A.
– 40 –
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