Changed thermostat bracket from 05700-01 1-73-72 to 05700-01181-64. Change rinse thermostat from 05930-12-71-29 to 05930510-03-79. Delete thermostat mounting bracket and decal from
booster tank assembly . Added False Panel Kit Option. Added service procedures section including the solenoid valve, vacuum
breaker, and rinse thermostat replacement.
PG. 4704-19-2007MAW7898Added 09905-003-32-30 fan load decal.
NOMENCLATURE FOR THE MODELS COVERED IN THIS MANUAL
200 NB
200 = Electrically heated, high temp, hot water sanitizing, no rinse booster, door-type dishmachine
200B = Electrically heated, high temp, hot water sanitizing, with booster heater, door-type dishmachine
200 LT = Electrically heated, low temp, chemical sanitizing, no rinse booster, door-type dishmachine
200 S = Steam heated, high temp, hot water sanitizing, door-type dishmachine
Model:
Serial No.:
Installation Date:
Service Rep. Name:
Phone No.:
RACKS PER HOUR57
DISHES PER HOUR1425
GLASSES PER HOUR1425
OPERATING CYCLE (SECONDS)
WASH TIME45
RINSE TIME 11
TOTAL CYCLE58
TANK CAPACITY (GALLONS)
WASH TANK (MINIMUM)8.0
BOOSTER TANK3.0
WASH PUMP CAPACITY
GALLONS PER MINUTE150
SECTION 1: SPECIFICATION INFORMATION
ELECTRICAL REQUIREMENTS
WASH PUMP MOTOR HP1
NOTE: Typical Electrical Circuit is based upon (1) 125% of
the full amperage load of the machine and (2) typical fixedtrip circuit breaker sizes as listed in the NEC 2002 Edition.
Local codes may require more stringent protection than
what is displayed here. Always verify with your electrical
service contractor that your circuit protection is adequate
and meets all applicable national and local codes. These
numbers are provided in this manual simply for reference
and may change without notice at any given time.
RINSE TYPICAL
HEATER TOTAL ELECTRICAL
MODELVOLTS PH HZ RATINGSAMPSCIRCUIT
200B2081 60 12KW@230 72 A 90 AMP
200B2301 60 12KW@230 79 A 100 AMP
200B2083 60 12KW@230 40 A 50 AMP
200B2303 60 12KW@230 44 A 60 AMP
200B4603 60 12KW@230 22 A 25 AMP
NOTE: Always refer to the machine data plate for specific
electrical and water requirements. The material provided on
this page is for reference only and may be subject to
change without notice.
INLET TEMPERATURE (200) 180°F
INLET TEMPERATURE (200B)(40° Rise) 140°F
INLET TEMPERATURE (200B)(70° Rise) 110°F
INLET TEMPERATURE (200LT) 140°F
INLET TEMPERATURE (200S) 110°F
GALLONS PER HOUR52.2
GALLONS PER RACK0.92
WATER LINE SIZE NPT 3/4”
DRAIN LINE SIZE NPT1 1/2”
FLOW PRESSURE P.S.I. (Optimum)20A5
MINIMUM CHLORINE REQUIRED (PPM)(200LT)50
200B2081 60 14KW@230 79 A 100 AMP
200B2301 60 14KW@230 87 A 110 AMP
200B2083 60 14KW@230 44 A 60 AMP
200B2303 60 14KW@230 49 A 70 AMP
200B4603 60 14KW@230 25 A 36 AMP
2002081 60 N/A29 A 40 AMP
2002301 60 N/A31 A 40 AMP
2002083 60 N/A15 A 20 AMP
2002303 60 N/A16 A 20 AMP
2004603 60 N/A8 A 15 AMP
200/LT2081 60 N/A29 A 40 AMP
200/LT2301 60 N/A31 A 40 AMP
200/LT2083 60 N/A15 A 20 AMP
200/LT2303 60 N/A16 A 20 AMP
200/LT4603 60 N/A8 A 15 AMP
200S2081 60 N/A7 A 15 AMP
200S2301 60 N/A7 A 15 AMP
200S2083 60 N/A4 A 15 AMP
200S2303 60 N/A4 A 15 AMP
200S4603 60 N/A4 A 15 AMP
200 Series Technical Manual
7610-100-45-00 Rev. E (02/10/2006)
C- Electrical connection
D- Standard wall clearance, with dish table 4”
E- Model 200B booster tank location
C
D
C
A
16 1/8”
40.9 cm
D
TOP VIEW
CORNER CONVERSION
30”
76.2 cm
25 1/4”
(64.1 cm)
3 3/4”
9.5 cm
25 1/2”
64.7cm
E
15 1/2”
39.4cm
21 1/8”
53.6 cm
FRONT VIEW
B
A
2 7/8”
7.3 cm
10 3/4”
27.3 cm
56 3/4”
144.1 cm
75 1/2”
191.7 cm
162.6 cm
64”
17 3/4”
45.1 cm
34”
86.4 cm
15 1/2”
39.4 cm
A
B
RIGHT SIDE VIEW
21 1/8”
53.7 cm
25 5/16”
64.3 cm
13 1/2”
34.2 cm
2 7/8”
7.3 cm
200 Series Technical Manual
7610-100-45-00 Rev. E (02/10/2006)
3
TABLE DIMENSIONS
SECTION 1: SPECIFICATION INFORMATION
2 1/2” (6.4 cm)
4” (10.2 cm)
MINIMUM
20 1/2” (52.1 cm)
OPENING
25 1/4”
(64.1 cm)
25 1/4”
(64.1 cm)
4” (10.2 cm)
MINIMUM
2 1/2”
(6.4 cm)
OPENING
20 1/2” (52.1 cm)
CORNER INSTALLATION
TABLE DIMENSIONS
3/4” (1.9 cm)
4” (10.2 cm)
MINIMUM
25 1/4”
(64.1 cm)
TABLE DIMENSIONS
STRAIGHT THROUGH INSTALLATION
20 1/2”
(52.1 cm)
2 1/2”
(6.4 cm)
OPENING
20 1/2” (52.1 cm)
1 1/2” (3.81 cm) ROLL
TABLE DIMENSIONS
CONNECTION TO DISHMACHINE
25 1/4” (64.1 cm)
200 Series Technical Manual
7610-100-45-00 Rev. E (02/10/2006)
4
SECTION 2:
INSTALLATION/OPERATION
INSTRUCTIONS
5
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
INSTALLATION INSTRUCTIONS
VISUAL INSPECTION: Before installing the unit, check the container and machine for damage. A damaged container is an indi-
cator 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
pliers 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.
Raise
Frame with Adjustable Foot
Lower
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 200 series models covered in this manual is a gravity discharge drain. All
piping from the 1 1/2” MNPT connection on the waste accumulator must be pitched (1/4” per foot) to the floor or sink drain. All
piping from the machine to the drain must be a minimum 1 1/2” NPT and shall not be reduced. 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.
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 dishmachine line strainer using copper pipe. 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
20A5 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 200 series models
covered in this manual do not come with water pressure regulators as standard equipment. Please notify Jackson if you have any questions.
Incoming Plumbing Connection
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 200 series models) 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.
STEAM LINE CONNECTION: The steam machines come with lines by which the source steam needs to be connected.
Connect all steam lines to the machine as all applicable codes provide. See machine data plate for information concerning
steam flow pressure.
CHEMICAL DISPENSING EQUIPMENT: The 200LT machine requires that a separate chemical feeder be connected to it to
provide the required detergent, rinse agent, and sanitizer. This feeder needs to be able to operate against a head of 25 PSI
and provide 1.79 ml of a 10% Chlorine sanitizer per minute.
200 Series Technical Manual
7610-100-45-00 Rev. E (02/10/2006)
6
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
INSTALLATION INSTRUCTIONS (CONTINUED)
Mount all dispensing equipment at back of machine or on adjacent wall. Do not mount equipment on top or front of machine.
A fuse block is provided and located at the rear of the control box for electrical power connec-
tion and will provide line voltage (208/230V) during sixty (60) second time cycle. Properly rated
fuses must be installed into fuse block for power connection. Install dispensing equipment
power leads to fuse block in control box. Route wires to fuse block through 1/2” conduit hole
provided in rear of control box. Install properly rated fuses not to exceed 2.5 ampere.
NOTE: This fuse block will provide constant power during sixty (60) second time cycle.
Fuse block location
WARNING: DO NOT MAKE ANY ELECTRICAL CONNECTIONS TO ANY INPUT OR LOAD CIRCUITS OF SOLID
STATE TIMER OR ELSEWHERE IN CONTROL BOX OR TO SOLENOID OR MOTOR WIRING. CONSULT FACTORY
FOR FURTHER INFORMATION.
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.
The dishmachine data plate is located on the right side and to the front of the
machine. Refer to the data plate for machine operating requirements, machine volt age, total amperage load and serial number.
To install the incoming power lines, open the control box. This will require taking a
phillipshead screwdriver and removing the four (4) screws on the sides of the control
USE COPPER
CONDUCTORS ONLY
1
2L3
L
L
GND
box. Install 3/4” conduit into the pre-punched holes in the back of the control box.
Route power wires and connect to power block and grounding lug. Install the service
wires (L1, L2, and L3 (3 phase only)) to the appropriate terminals as they are marked
on the terminal block. Install the grounding wire into the lug provided. Tighten the connections. It is recommended that “DE-OX” or another similar anti-oxidation agent be
used on all power connections.
Power Block Connection
Ground Lug
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 control box cover and tighten down the screws.
200 Series Technical Manual
7610-100-45-00 Rev. E (02/10/2006)
7
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
DETERGENT CONTROL
Detergent usage and water hardness are two factors that contribute greatly to how efficient your dishmachine will operate.
Using detergent in the proper amount can become, in time, a source of substantial savings. A qualified water treatment specialist can tell you what is needed for maximum efficiency from your detergent, but you should still know some basics so you’ll
understand what they are talking about.
First, you must understand that hard water greatly effects the performance of the dishmachine. Water hardness is the amount
of dissolved calcium and magnesium in the water supply. The more dissolved solids in the water, the greater the water hardness. Hard water works against detergent, thereby causing the amount of detergent required for washing to increase. As you
use more detergent, your costs for operating the dishmachine will increase and the results will decrease. The solids in hard
water also may build-up as a scale on wash and rinse heaters, decreasing their ability to heat water. Water temperature is
important in removing soil and sanitizing dishes. If the water cannot get hot enough, your results may not be satisfactory. This
is why Jackson recommends that if you have installed the machine in an area with hard water, that you also install some type
of water treatment equipment to help remove the dissolved solids from the water before it gets to the dishmachine.
Second, hard water may have you adding drying agents to your operating cycle to prevent spotting, when the real problem is
deposited solids on your ware. As the water evaporates off of the ware, the solids will be left behind to form the spotting and
no amount of drying agent will prevent this. Again, using treated water will undoubtedly reduce the occurrences of this problem.
Third, treated water may not be suitable for use in other areas of your operation. For instance, coffee made with soft water may
have an acid or bitter flavor. It may only be feasible to install a small treatment unit for the water going into the dishmachine
itself. Discuss this option with your qualified water treatment specialist.
Even after the water hardness problems have been solved, there still must be proper training of dishmachine operators in how
much detergent is to be used per cycle. Talk with your water treatment specialist and detergent vendor and come up with a
complete training program for operators. Using too much detergent has as detrimental effects as using too little. The proper
amount of detergent must be used for job. It is important to remember that certain menu items may require extra detergent by
their nature and personnel need to be made aware of this. Experience in using the dishmachine under a variety of conditions,
along with good training in the operation of the machine, can go a long way in ensuring your dishmachine operates as effi ciently as possible.
Certain dishmachine models require that chemicals be provided for proper operation and sanitization. Some models even
require the installation of third-party chemical feeders to introduce those chemicals to the machine. Jackson does not recommend or endorse any brand name of chemicals or chemical dispensing equipment. Contact your local chemical distributor for
questions concerning these subjects.
Some dishmachines come equipped with integral solid detergent dispensers. These dispensers are designed to accommodate
detergents in a certain sized container. If you have such a unit, remember to explain this to your chemical distributor upon first
contacting them.
As explained before, water temperature is an important factor in ensuring that your dishmachine functions properly. The data
plate located on each unit details what the minimum temperatures must be for either the incoming water supply, the wash tank
and the rinse tank, depending on what model of dishmachine you have installed. These temperatures may also be followed by
temperatures that Jackson recommends to ensure the highest performance from you dishmachine. However, if the minimum
requirements are not met, the chances are your dishes will not be clean or sanitized. Remember, a dish can look clean, but it
may not be sanitized. Instruct your dishmachine operators to observe the required temperatures and to report when they fall
below the minimum allowed. A loss of temperature can indicate a much larger problem such as a failed heater or it could also
indicate that the hot water heater for your operation is not up to capacity and a larger one may need to be installed.
There are several factors to consider when installing your dishmachine to ensure that you get the best possible results from it
and that it operates at peak efficiency for many years. Discuss your concerns with your local chemical distributor and water
treatment specialist before there is a problem.
200 Series Technical Manual
7610-100-45-00 Rev. E (02/10/2006)
8
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
OPERATION INSTRUCTIONS
PREPARATION: Before proceeding with the start-up of the unit, verify the following:
1. The pan strainers and pump suction strainer are in place and are clean.
2. The overflow tube and o-ring are installed.
3. That the wash and rinse arm assemblies are secured into place and that their endcaps are tight. The wash and rinse arm
assemblies should rotate freely.
POWER UP: To energize the unit, turn on the power at the service breaker. The voltage should have been previously verified
as being correct. If not, the voltage will have to be verified.
NOTE: UNLESS OTHERWISE SPECIFIED IN THESE INSTRUCTION, ENSURE THAT THE MANUAL MODE SWITCH
IS IN THE “OFF” POSITION BEFORE PROCEEDING WITH ANY OF THE FOLLOWING STEPS.
FILLING THE WASH TUB: Place the power switch into the ON position. Then place the cycle mode switch in the AUTO posi-
tion. The machine should fill automatically and shut off when the appropriate level is reached (just below the pan strainer). Verify
that the drain stopper is preventing the wash tub water from pouring out excessively. There may be some slight leakage from
the drain hole. Verify that there are no other leaks on the unit before proceeding any further. The wash tub must be complete ly filled before operating the wash pump to prevent damage to the component. Once the wash tub is filled, the unit is ready for
operation.
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 simply throwing unscraped dishes into the machine simply defeats 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.
DAILY MACHINE PREPARATION: Refer to the section entitled “PREPARATION” 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 CYCLES: For a typical daily start-up, it is probably a good idea to run the machine through 3 cycles to ensure that
all of the cold water is out of the system and to verify that the unit is operating correctly. To cycle the machine, ensure that the
power is on, the cycle mode switch is in AUTO and that the tub has filled to the correct level. Lift the doors and the cycle light
will illuminate. When the light goes out, close the doors, the unit will start, run through the cycle, and shut off automatically.
Repeat this two more times. The unit should now be ready to proceed with the washing of ware.
WASHING A RACK OF WARE: To wash a rack, open the doors completely (being careful for hot water that may drip from the
doors) and slide the rack into the unit. Close the doors and the
unit will start automatically. Once the cycle is completed, open the door (again watching for the dripping hot water) and remove
the rack of clean ware. Replace with a rack of soiled ware and close the doors. The process will then repeat itself.
OPERATIONAL INSPECTION: Based upon usage, the pan strainers may become clogged with soil and debris as the workday progresses. Operators should regularly inspect the pan strainers to ensure they have not become clogged. If the strainers
do, it will reduce the washing capability of the machine. Instruct operators to clean out the pan strainers at regular intervals or
as required by work load.
200 Series Technical Manual
7610-100-45-00 Rev. E (02/10/2006)
9
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
OPERATION INSTRUCTIONS (CONTINUED)
SHUTDOWN AND CLEANING: Secure steam flow to the machine in accordance with applicable codes and procedures. Steam
flow must be secured prior to cleaning the inside of the machine. At the end of the workday, close the doors. When the unit completes the cycle, turn the power switch to the OFF position and open the doors. Manually remove the drain stopper from the
tub and allow the tub to drain (NOTE: the wash tank water will be hot so caution is advised). Once the wash tub is drained,
remove the pan strainers and the pump suction strainer. Remove soil and debris from the strainers and set to the side. Remove
the wash and rinse arm assemblies from their manifolds. Remove the endcaps and flush the arms with water. Use a brush to
clean out the inside of the arms. If the nozzles appear to be clogged, use a toothpick to remove the obstruction. Wipe the inside
of the unit out, removing all soil and scraps. Reassemble the wash and rinse arm assemblies and replace. NOTE: When replacing the arms, do not use any tools to do so, the assemblies should secure by hand. Reinstall the strainers and close the doors.
200 Series Technical Manual
7610-100-45-00 Rev. E (02/10/2006)
10
SECTION 3:
PREVENTATIVE MAINTENANCE
11
SECTION 3: PREVENTATIVE MAINTENANCE
PREVENTATIVE MAINTENANCE
The dishmachines covered in this manual are designed to operate with a minimum of interaction with the operator. However,
this does not mean that some items will not wear out in time. Jackson highly recommends that any maintenance and repairs
not specifically discussed in this manual should be performed by QUALIFIED SERVICE PERSONNEL ONLY. Performing maintenance on your dishmachine may void your warranty if it is still in effect, so if you have a question or concern, do not hesitate
to contact one of the QUALIFIED SERVICE AGENCIES listed in the back of this manual.
There are many things that operators can do to prevent catastrophic damage to the dishmachine. One of the major causes of
component failure has to do with prescrapping procedures. A dishmachine is not a garbage disposal; any large pieces of material that are put into the machine shall remain in the machine until they are either broken up (after spreading out on your ware!)
or physically removed. Strainers are installed to help catch debris, but they do no good if they are clogged. Have operators regularly inspect the pan strainers to ensure (1) that they are free of soil and debris and (2) they are laying flat in the tub.
When cleaning out strainers, do NOT beat them on waste cans. The strainers are made of metal and can be forgiving; but once
severe damage is done, it is next to impossible for the strainer to work in the way it was designed to. Wipe out strainers with
a rag and rinse under a faucet if necessary. For stubborn debris, a toothpick should be able to dislodge any obstructions from
the perforations. Always ensure that strainers are placed back in the machine before operation and that they lay flat in the tub.
You may wish to learn more about how your water hardness will effect the performance of your machine. Hard water makes
dishmachines work harder and decreases efficiency.
Again, it is important to remind operators that trying to perform corrective maintenance on the dishmachine could lead to larger problems or even cause harm to the operator. If a problem is discovered; secure the dishmachine using proper shut down
procedures as listed in this manual and contact a QUALIFIED SERVICE AGENCY.
Some problems, however, may having nothing to do with the machine itself and no amount of preventative maintanence is
going to help. A common problem has to do with temperatures being too low. Verify that the water temperatures coming to your
dishmachine match the requirements listed on the machine data plate. There can be a variety of reasons why your water temperature could be too low and you should discuss it with a QUALIFIED SERVICE AGENCY to determine what can be done.
By following the operating and cleaning instructions in this manual, you should get the most efficient results from your machine.
As a reminder, here are some steps to take to ensure that you are using the dishmachine the way it was designed to work:
1. Ensure that the water temperatures match those listed on the machine data plate.
2. Ensure that all strainers are in place before operating the machine.
3. Ensure that all wash and/or rinse arms are secure in the machine before operating.
4. Ensure that drains are closed/sealed before operating.
5. Remove as much soil from dishes by hand as possible before loading into racks.
6. Do not overfill racks.
7. Ensure that glasses are placed upside down in the rack.
8. Ensure that all chemicals being injected to machine have been verified as being at the correct concentrations.
9. Clean out the machine at the end of every workday as per the instructions in the manual.
10. Always contact a QUALIFIED SERVICE AGENCY whenever a serious problem arises.
11. Follow all safety procedures, whether listed in this manual or put forth by local, state or national codes/regulations.
200 Series Technical Manual
7610-100-45-00 Rev. E (02/10/2006)
12
SECTION 4:
TROUBLESHOOTING SECTION
13
Loading...
+ 39 hidden pages
You need points to download manuals.
1 point = 1 manual.
You can buy points or you can get point for every manual you upload.