Jackson 10-5HH Installation Manual
MODELS COVERED IN THIS MANUAL:
10A
10AB
10APRB
OPTIONS COVERED IN THIS MANUAL:
10 4SH
10 5HH
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www.jacksonmsc.com
10 SERIES ROUND DISHMACHINES
(ELECTRICALLY HEATED)
February 26, 2002
P/N 7610-100-01-00 (Revision C)
MANUFACTURERS WARRANTY
ONE YEAR LIMITED PARTS & LABOR WARRANTY
ALL NEW JACKSON DISHWASHERS ARE WARRANTED TO THE ORIGINAL PURCHASER TO BE FREE FROM
DEFECTS IN MATERIAL OR WORKMANSHIP, UNDER NORMAL USE AND OPERATION FOR A PERIOD OF (1) ONE
YEAR FROM THE DA TE OF PURCHASE, BUT IN NO EVENT TO EXCEED (18) EIGHTEEN MONTHS FROM THE DATE
OF SHIPMENT FROM THE FACTORY.
Jackson MSC agrees under this warranty to repair or replace , at its discretion, any original part which fails under normal use due to faulty
material or workmanship during the warranty period, providing the equipment has been unaltered, and has been properly installed, maintained and operated in accordance with the applicable factory instruction manual furnished with the machine and the failure is reported to
the authorized service agency within the warranty period. This includes the use of factory specified genuine replacement parts, purchased
directly from a Jackson authorized parts distributor or service agency. Use of generic replacement parts may create a hazard and void warranty certification.
The labor to repair or replace such failed part will be paid by Jackson MSC, within the continental United States, Hawaii and Canada, during the warranty period provided a Jackson MSC authorized service agency, or those having prior authorization from the factory, performs
the service. Any repair work by persons other than a Jackson MSC authorized service agency is the sole responsibility of the customer.
Labor coverage is limited to regular hourly rates, overtime premiums and emergency service charges will not be paid by Jackson MSC.
Accessory components not installed by the factory carry a (1) one year parts warranty only. Accessory components such as table limit switches, pressure regulators, pre rinse units, etc. that are shipped with the unit and installed at the site are included. Labor to repair or replace
these components is not covered by Jackson MSC.
This warranty is void if failure is a direct result from shipping, handling, fire, water, accident, misuse, acts of god, attempted repair by unauthorized persons, improper installation, if serial number has been removed or altered, or if unit is used for purpose other than it was originally intended.
TRAVEL LIMITATIONS
Jackson MSC limits warranty travel time to (2) two hours and mileage to (100) one hundred miles. Jackson MSC will not pay for travel time
and mileage that exceeds this, or any fees such as those for air or boat travel without prior authorization.
WARRANTY REGISTRATION CARD
The warranty registration card supplied with the machine must be returned to Jackson MSC within 30 days to validate the warranty.
REPLACEMENT PARTS WARRANTY
Jackson replacement parts are warranted for a period of 90 days from the date of installation or 180 days from the date of shipment from the
factory, which ever occurs first.
PRODUCT CHANGES AND UPDATES
Jackson MSC reserves the right to make changes in design and specification of any equipment as engineering or necessity requires.
THIS IS THE ENTIRE AND ONLY WARRANTY OF JACKSON MSC. JACKSON’S LIABILITY ON ANY CLAIM OF ANY KIND, INCLUDING
NEGLIGENCE, WITH RESPECT TO THE GOODS OR SERVICES COVERED HEREUNDER, SHALL IN NO CASE EXCEED THE PRICE
OF THE GOODS OR SERVICES OR PART THEREOF WHICH GIVES RISE TO THE CLAIM.
THERE ARE NO WARRANTIES, EXPRESSED OR IMPLIED, INCLUDING FOR FITNESS OR MERCHANTABILITY, THAT ARE NOT SET
FORTH HEREIN, OR THAT EXTEND BEYOND THE DURATION HEREOF. UNDER NO CIRCUMSTANCES WILL JACKSON MSC BE
LIABLE FOR ANY LOSS OR DAMAGE, DIRECT OR CONSEQUENTIAL, OR FOR THE DAMAGES IN THE NATURE OF PENALTIES,
ARISING OUT OF THE USE OR INABILITY TO USE ANY OF ITS PRODUCTS.
ITEMS NOT COVERED
This warranty does not cover cleaning or deliming of the unit or any component such as, but not limited to, wash arms, rinse arms or strain-
ers at anytime. Nor does it cover adjustments such as, but not limited to timer cams, thermostats or doors, beyond 30 days from the date
of installation. In addition, the warranty will only cover the replacement of wear items such as curtains, drain balls, door guides or gaskets
during the first 30 days after installation. Also, not covered are conditions caused by the use of incorrect (non-Commercial) grade detergents, incorrect water temperature or pressure, or hard water conditions.
SECTION DESCRIPTION PAGE
I. Specifications 1
II. Installation Instructions 2
III. Operation Instructions 4
IV. Preventative Maintenance 5
V. Detergent Control 6
VI. Dimensions
Model 10 7
Model 10 4SH 8
Model 10 5HH 9
Table Dimensions 10
VII. Wiring Diagrams
10A 11
10AB/1 12
10AB/3 13
10APRB/1 14
10APRB/3 15
VIII. Jackson Maintenance & Repair Centers 16
IX. Important Information Data Sheet 21
TABLE OF CONTENTS
i
PERFORMANCE/CAPABILITIES
OPERATING CAPACITY (RACKS/HOUR)
RACKS PER HOUR 45
DISHES PER HOUR 950
GLASSES PER HOUR 950
OPERATING CYCLE (SECONDS)
WASH TIME 60
RINSE TIME 10
TOTAL CYCLE TIME 72
TANK CAPACITY (GALLONS)
WASH TANK 4.5
BOOSTER TANK (10AB and 10APRB ONLY) 3.0
PUMP CAPACITY (GALLONS)
WASH PUMP 70 GPM
TEMPERATURES
WASH---°F (MINIMUM) 150
RINSE---°F (MINIMUM) 180
ELECTRICAL REQUIREMENTS
WASH PUMP MOTOR HP 1/2
RINSE PUMP MOTOR HP (APRB ONLY) 1/2
MODEL VOLTS HERTZ PHASE AMPS
10A 208 60 1 8.23
10A 220 60 1 8.23
10AB 208 60 1 38.8
10AB 208 60 3 25.6
10AB 220 60 1 37.2
10AB 220 60 3 24.6
10APRB 208 60 1 43.4
10APRB 208 60 3 30.2
10APRB 220 60 1 41.8
10APRB 220 60 3 29.2
WATER REQUIREMENTS
INLET TEMPERATURE (10A) 180°F
INLET TEMPERATURE (10AB and 10APRB) 140°F
WATER LINE SIZE I.P.S. (Minimum) 1/2”
DRAIN LINE SIZE I.D (Minimum) 1 1/2”
GALLONS PER HOUR 58
FLOW PRESSURE P.S.I. (Optimum) 20
FLOW RATE GPM 78
SPECIFICATIONS
1
Jackson MSC Inc. provides technical support for all of the dishmachines detailed in this manual. We strongly recommend that you refer
to this manual before making a call to our technical support staff. Please have this manual with you when you call so that our staff can
refer you, if necessary, to the proper page. Technical support is available from 8:00 a.m. to 5:00 p.m. (EST), Monday through Friday.
Technical support is not available on holidays. Contact technical support toll free at 1-888-800-5672. Please remember that technical
support is available for service personnel only.
VISUAL INSPECTION: Before installing the unit, check the container and machine for damage. A damaged container is an indicator
that there may be some damage to the machine. If there is damage to both the container and machine, do not throw away the container. The dishmachine has been inspected and packed at the factory and is expected to arrive to you in new, undamaged condition.
However, rough handling by carriers or others may result in there being damage to the unit while in transit. If such a situation occurs,
do not return the unit to Jackson; instead, contact the carrier and ask them to send a representative to the site to inspect the damage
to the unit and to complete an inspection report. You must contact the carrier within 48 hours of receiving the machine. Also, contact
the dealer through which you purchased the unit.
UNPACKING THE DISHMACHINE: Once the machine has been removed from the container, ensure that there are no missing parts
from the machine. This may not be obvious at first. If it is discovered that an item is missing, contact Jackson immediately to have the
missing item shipped to you.
LEVEL THE DISHMACHINE: The dishmachine is designed to operate while being level. This is important to prevent any damage to
the machine during operation and to ensure the best results when washing ware. The unit comes with adjustable bullet feet, which can
be turned using a pair of channel locks or by hand if the unit can be raised safely. Ensure that the unit is level from side to side and
from front to back before making any connections.
INSTALLING THE DISHMACHINE: With the machine base set in place, lift the table (with proper flange cutout) over and above
machine so that vertical flange on table cutout fits down inside of machine tub and horizontal flange on machine tub fits up tight against
underside of the table.
Ease vacuum breaker piping supplied with the dishmachine down through the square cutout in the backsplash of the table (directly
behind the machine). Connect vacuum breaker piping to machine. The top union connects to its matching half on the bottom of the
rinse booster tank. The bottom union of the piping connects to an adapter pipe which, in turn connects to the solenoid valve. The arrows
on the solenoid valve indicate the direction of water flow to the machine. Tighten both of the connections.
Adjust machine base until small hole (1 7/8” diameter) behind large flange hole, lines up with hole in support block of machine. Insert
internal vacuum breaker pipe into support block with large end down and pinned end up. It should set in snug, the retaining ring will
prevent it from being inserted too far.
WARNING: Internal vacuum breaker pipe must be installed or there will be a hazard to the operator.
Make sure there are two “O-rings” on the lower support pipe near the end of the ring. Lift the hood and hood support pipe up over table
and machine to clear the internal vacuum breaker pipe. Slide hood support pipe down over internal pipe and work support pipe down
into support block hole. The locating pin in the support block will insure proper line up. While holding the support pipe, start tightening
nut by hand to prevent cross threading. It should tighten considerable by hand. Then continue tightening with a wrench. It may be necessary to work support pipe back and forth to seat nut properly. When the nut is tight, it should force flat the stainless steel and rubber
washers tight to the table top.
Attach vacuum breaker support pipe clamp (supplied with dishmachine) to the support pipe and external vacuum breaker piping. Slide
up about 12” from the table and tighten securely. Position cover plate (supplied with table) over square cutout in backsplash on table
so that it fits tightly around piping then snap in the four nylon fasteners (supplied) to hold in place.
Rotate the hood to insure it is free, if not, check level of machine, tightness of table to machine flange, centering of machine, level of
table and hood support pipe.
PLUMBING THE DISHMACHINE: All plumbing connections must comply with all applicable local, state, and national plumbing codes.
The plumber is responsible for ensuring that the incoming water line is thoroughly flushed prior to connecting it to any component of
the dishmachine. It is necessary to remove all foreign debris from the water line that may potentially get trapped in the valves or cause
an obstruction. Any valves that are fouled as a result of foreign matter left in the water line, and any expenses resulting from this fouling, are not the responsibility of the manufacturer.
CONNECTING THE DRAIN LINE: The drain for the dishmachine is a gravity discharge drain. Remove the overflow strainer stopper
from the tub and the unit will drain itself. There must also be an air gap between the machine drain line and the floor sink or drain. If a
grease trap is required by code, it should have a flow capacity of 5 gallons per minute.
INSTALLATION INSTRUCTIONS
2
WATER SUPPLY CONNECTION: Ensure that you have read the section entitled “PLUMBING THE DISHMACHINE” above before proceeding. Install the water supply line (3/4” pipe size minimum) to the end of the Y-strainer. It is recommended that a water shut-off valve
be installed in the water line between the main supply and the machine to allow access for service. The water supply line is to be capable of 25 PSI “flow” pressure at the recommended temperature indicated on the data plate. In areas where the water pressure fluctuates or is greater than the recommended pressure, it is suggested that a water pressure regulator be installed. The Model 10 does not
come with water a pressure regulator as standard equipment.
Do not confuse static pressure with flow pressure. Static pressure is the line pressure in a “no flow” condition (all valves and services
are closed). Flow pressure is the pressure in the fill line when the fill valve is opened during the cycle.
It is also recommended that a shock absorber (not supplied with the dishmachine) be installed in the incoming water line. This prevents
line hammer (hydraulic shock), induced by the solenoid valve as it operates, from causing damage to the equipment.
PLUMBING CHECK: Slowly turn on the water supply to the machine after the incoming fill line and the drain line have been installed.
Check for any leaks and repair as required. All leaks must be repaired prior to placing the machine in operation.
ELECTRICAL POWER CONNECTION: Electrical and grounding connections must comply with the applicable portions of the National
Electrical Code ANSI/NFPA 70 (latest edition) and/or other electrical codes.
Disconnect electrical power supply and place a tag at the disconnect switch to indicate that you are working on the circuit.
Refer to the data plate for machine operating requirements, machine voltage, total amperage load and serial number.
To install the incoming power lines, run the power lines through the hole located in the bottom of the control box to the terminal board
inside. This board is accessible by removing the lower cover plate on the control box. Attach lines (L1and L2 (L3 for three phase)) on
the terminal block at the lower front right corner. There is no neutral wire on this machine. There is a grounding lug inside the control
box on the bottom left. Be sure all connections made are tightened properly.
It is recommended that “DE-OX” or another similar anti-oxidation agent be used on all power connections.
VOLTAGE CHECK: Ensure that the power switch is in the OFF position and apply power to the dishmachine. Check the incoming
power at the terminal block and ensure it corresponds to the voltage listed on the data plate. If not, contact a qualified service agency
to examine the problem. Do not run the dishmachine if the voltage is too high or too low. Shut off the service breaker and mark it as
being for the dishmachine. Advise all proper personnel of any problems and of the location of the service breaker. Replace the front
kick panel and tighten down the screws.
INSTALLATION INSTRUCTIONS (Cont.)
3
PREPARATION:
1. Ensure that the pump intake strainer (1) and basket overflow
strainer (2) are inserted and tight.
2. Ensure that the wash and rinse arms are installed and secure.
3. Remove all solid wastes in order to avoid obstructing filters,
drain and wash and rinse arms.
4. Ware that is encrusted with soil should be presoaked prior to
being placed in the machine.
5. When placing dishes into the racks, do not allow them to lean
on each other.
6. Place the glasses upside down in the open rack. With the model
10 series, a four compartment silverware rack is supplied. Place
silver in compartment rack loosely not allowing it to mix with other
silverware of the same nature. Place the compartment rack in the
open rack and wash with the cups and glasses.
DAILY MACHINE PREPARATION: Refer to the section entitled
“PREP ARATION” at the top of this page and follow the instructions
there. Afterwards, check that all of the chemical levels are correct
and/or that there is plenty of detergent available for the expected
workload.
WARM-UP CYCLE: At the beginning of each work day, a warm up
cycle will need to be performed. Close the hood (3). Turn on the
master switch (4). Raise the fill switch (5) until the mahine is filled
to the top of the basket overflow strainer (2.) Once the proper
water level has been reached, turn on the heater switch (6).
Observe the temperature gauges, the rinse temperature should
rise to a specified level of 180°F within five minutes if the incoming water to the booster tank is 140°F. The wash heater will take
longer to reach 150°F as the element is designed for maintaining
temperature, not heating. Once the proper temperature has been
reached, with the hood closed, turn on the manual wash switch.
You should hear the water being pumped as it strikes the top of
the hood. Turn off the manual wash switch. The dishmachine is
now ready to proceed with washing of the dishes.
WARE PREPARATION: Proper preparation of ware will help
ensure good results and less re-washes. If not done properly,
ware may not come out clean and the efficiency of the dishmachine will be reduced. It is important to remember that a dishmachine is not a garbage disposal and that throwing unscraped dishes into the machine will defeat the purpose altogether of washing
the ware. Scraps should be removed from ware prior to being
loaded into a rack. Pre-rinsing and pre-soaking are good ideas,
especially for silverware and casserole dishes. Place cups and
glasses upside down in racks so that they do not hold water during the cycle. The dishmachine is meant not only to clean, but to
sanitize as well, to destroy all of the bacteria that could be harmful to human beings. In order to do this, ware must be properly
prepared prior to being placed in the machine.
WASHING A RACK OF WARE: To wash a rack, open the hood
completely (being careful for hot water that may drip from the top
of the hood), manually load detergent into the wash chamber, or if
automatic detergent dispenser is used, follow the manufacturers
instructions. Slide the rack of dishes into the dishmachine. Close
the hood. Start the automatic wash and rinse cycle of the dishmachine by flipping the start switch (7) either up or down (NOTE: The
start switch, is a three position switch. Up = Start, Center = Off,
Down = Start) the indicating light (8) will come on at the start of the
cycle. When the light goes off, the cycle is complete. Open the
hood, remove the rack of clean dishes to air dry . Repeat the cycle
by adding another rack of soiled dishes, adding the detergent,
close hood and flip start switch (8) in opposite direction.
SHUT DOWN AND CLEANING: At the end of meal time, shut off
the dishmachine by placing the start switch in center position and
turn heat switch off. Drain the dishmachine by removing the overflow strainer. Remove the pump intake strainer after water has
drained. Clean both strainers. Clean the inside of the unit. Clean
wash head, upper and lower rinse arms and replace the clean
strainers. Replace all removed parts. The machine is now ready
for refilling and operation.
OPERATION INSTRUCTIONS
4
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