Jackson 200LT Service Manual
200 SERIES DISHMACHINES
INCLUDING:
200 & 200B (DUAL TEMPERATURE, HOT
WATER SANITIZING, UPRIGHT DOOR
MACHINES)
200LT (CHEMICAL SANITIZING,
UPRIGHT DOOR MACHINE)
SERVICE MANUALSERVICE MANUAL
Visit Jackson on the Internet at:
www.jacksonmsc.com
October 30, 2000 P/N7610-100-45-00 (REV. 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 DATE 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 strainers 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.
TABLE OF CONTENTS
GENERAL PAGE
Specifications .............................................................................................. 1
Nomenclature ............................................................................................. 2
Detail of Data Plate...................................................................................... 3
General Notes.............................................................................................. 4
INSTALLATION
Unpacking...................................................................................................... 5
Plumbing Connections................................................................................... 5
Electrical Connections................................................................................... 5
Installation Checklist...................................................................................... 6
Detergent Control.......................................................................................... 7
OPERATIONAL INSTRUCTIONS
Preparation.................................................................................................... 8
Power Up...................................................................................................... 8
Initial Fill........................................................................................................ 8
Preparing the Dishes.................................................................................... 8
Daily Machine Preparation........................................................................... 8
Washing a Rack of Ware............................................................................. 8
Shut Down and Cleaning............................................................................. 8
TROUBLE SHOOTING SECTION............................................................................ 9
DIMENSIONS............................................................................................................ 12
PHOTOGRAPHS
Main Assembly ........................................................................................... 13
Table Dimensions....................................................................................... 15
Control Box Assembly (200B-1 Phase)...................................................... 16
Control Box Assembly (200B-3 Phase)...................................................... 18
Control Box Assembly (200-200LT1 Phase).............................................. 20
Control Box Assembly (200-200LT3 Phase).............................................. 22
Cantilever Arm Assembly............................................................................ 24
Yoke Assembly............................................................................................ 26
Hood To Tub Assembly............................................................................... 27
Wash Tank Assembly.................................................................................. 28
Lower Wash & Rinse Assembly.................................................................. 29
Upper Wash & Rinse Assembly.................................................................. 30
Incoming Plumbing Assembly 200B............................................................ 31
Incoming Plumbing Assembly 200/200LT.................................................... 33
Solenoid Valve Repair Kit............................................................................ 34
Vacuum Breaker Repair Kit......................................................................... 35
Booster Tank & Motor to Tub Assembly...................................................... 36
REPLACEMENT WIRES & CONDUIT...................................................................... 38
JACKSON MAINTENANCE & REPAIR CENTER NETWORK................................ 42
ELECTRICAL SCHEMATIC...................................................................................... 49
IMPORTANT INFORMATION DATA SHEET............................................................ 50
i
SPECIFICATIONS OF THE 200 SERIES
PERFORMANCE/CAPABILITIES
OPERATING CAPACITY (RACKS/HOUR)
RACKS PER HOUR 57
DISHES PER HOUR 1425
GLASSES PER HOUR 1425
OPERATING CYCLE (SECONDS)
WASH TIME 45
RINSE TIME 11
TOTAL CYCLE 58
TANK CAPACITY (GALLONS)
WASH TANK (MINIMUM) 8.0
BOOSTER TANK 3.0
WASH PUMP CAPACITY
GALLONS PER MINUTE 150
AMPERAGE LOAD (12 KW BOOSTER HEATER)
200B UNITS ONLY
VOLTS PHASE AMPS
208 1 71.4
230 1 78.1
208 3 39.6
230 3 43.5
460 3 21.7
AMPERAGE LOAD (14 KW BOOSTER HEATER)
200B UNITS ONLY
VOLTS PHASE AMPS
208 1 78.6
230 1 86.3
208 3 43.8
230 3 48.2
460 3 24.1
AMPERAGE LOAD (200 & 200LT UNITS)
TEMPERATURES
WASH---°F (MINIMUM) 150
RINSE---°F (MINIMUM) 180
WASH---°F, 200 LT (MINIMUM) 130
RINSE---°F, 200 LT (MINIMUM) 130
FRAME DIMENSIONS
WIDTH 25 3/4”
DEPTH 25 5/16”
HEIGHT 56 3/4”
STANDARD TABLE HEIGHT 34”
MAXIMUM INSIDE CLEARANCE 17 1/4”
RACKS
DISH 20” X 20” OPTIONAL
GLASS & SILVER 20” X 20” OPTIONAL
ELECTRICAL REQUIREMENTS
VOLTS PHASE AMPS
208 1 28.1
230 1 30.2
208 3 14.6
230 3 15.8
460 3 7.9
WATER REQUIREMENTS
INLET TEMPERATURE (200) 180°F min
INLET TEMPERATURE (200B)(9 KW) 140°F min
INLET TEMPERATURE (200B)(11 KW) 110°F min
INLET TEMPERATURE (200LT) 140°F min
GALLONS PER HOUR 52.2
GALLONS PER RACK 0.92
WATER LINE SIZE I.P.S. (Minimum) 3/4”
DRAIN LINE SIZE I.P.S. (Minimum) 1-1/2”
FLOW PRESSURE P.S.I. (Optimum) 20
MINIMUM CHLORINE REQUIRED (PPM)(200LT) 50
WASH PUMP MOTOR HP 1
1
NOMENCLATURE
This service manual covers three separate models of the 200 line of Jackson dishmachines. A brief description of these models is
included here for your reference.
The 200B is a dual temperature, hot water sanitizing dishmachine. This model employs incoming water at at temperature less than 180'
F (see individual machine data plate for incoming water temperature requirements). The water for rinse is heated using an integral rinse
booster tank to raise the water temperature to the appropriate temperature. The wash tank temperature is maintained through the use
of an internal wash tank heater and from heat transferred from the rinse cycle. The 200B, as stated previously, is a hot water sanitizing dishmachine, in that it uses heat, rather than chemicals, to clean a sanitize ware. The 200B still requires a separate detergent
hookup in order to function correctly.
The 200LT is a chemical sanitizing dishmachine, designed to operate much in the same manner as the 200B. The major difference
between the 200B and the 200LT is that the 200LT does not come with an integral rinse booster tank and must be connected to a third
party chemical feeder system in order to ensure that ware comes clean and is sanitized properly.
The 200 is a dual temperature, hot water sanitizing dishmachine, designed to operate with an incoming water temperature of at least
180' F (see individual machine data plate for incoming water temperature requirements). The 200 does not have an integral rinse booster tank and therefore must be supplied with a higher temperature water than the 200B or 200LT. The 200 must be supplied with a separate detergent dispenser to ensure proper operation.
2
DETAILS OF THE 200 SERIES DATA PLATE
MANUFACTURER’S
LOGO
MODEL DESIGNATION
(I.E. 200)
AMPERAGE LOAD
INFORMATION
MINIMUM OPERATING
PARAMETERS (SEE NOTE #1)
UL LOGO (SEE NOTE #2)
MANUFACTURER’S
ADDRESS INFORMATION
NSF LOGO (SEE NOTE #4)
CSA LOGO (SEE NOTE #3)
The data plate is located (standing before the unit) on the right front corner, directly on the tub. Under no circumstance should the data
plate be removed from the unit. The data plate is essential in identifying the particular characteristics of your machine and is of great
benefit to installers, operators, and maintenance personnel. It is recommended that you copy down the essential information on the
final page in this manual for reference before installation. Do not use the above data plate to represent your dishmachine. The data
plate above is a generic representation used only to show you where to locate information.
3
GENERAL NOTES SECTION
Before connecting, operating, or adjusting any of the dishmachines covered in this manual, please carefully read through the entire
manual to familiarize yourself with the machine and its proper operation. This manual contains important operating, safety, and maintenance information concerning your dishmachine. You must follow the instructions and guidelines provided in this manual to ensure
that your warranty remains in effect.
FOR SERVICE PERSONNEL: 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. Non-service personnel should refer to the list of provided service agencies in this manual for local service support.
NOTES CONCERNING THE 200 SERIES DATA PLATES:
NOTE 1: This area of the data plate denotes the minimum parameters that must be met in order for your dishmachine to operate at the
designed level of efficiency. Not meeting the required parameters can result in substandard performance of the dishmachine. Do not
refer to the data plate example in this manual for the parameters of your machine; instead, refer to the data plate affixed to the machine.
Not every 200 machine operates the same way. If you are unsure of whether or not you are meeting the required minimum parameters, contact your nearest Jackson authorized service agency.
NOTE 2: The UL logo on the data plate indicates that this machine is Listed by Underwriters Laboratories Inc. Representative samples
of this product have been evaluated by UL and meet applicable UL Standards and requirements. Dishmachines are evaluated under
UL Standard 921. For more information concerning the UL logo and UL standards in general, you may write to: Underwriters
Laboratories Inc., 333 Pfingsten Road, Northbrook, IL., 60062; or you may visit their website at www.ul.com.
NOTE 3: The CSA logo on the data plate indicates that this machine has been approved to bear this mark by CSA International Inc.
CSA International evaluates and approves equipment for installation and operation in Canada. Representative samples of this product
have been made available to CSA for inspection to ensure that they meet all applicable Canadian safety standards and regulations.
For more information concerning the CSA mark and CSA standards in general, you may write to: CSA International Inc., 178 Rexdale
Blvd, Rexdale (Toronto), Ontario, Canada, M9W 1R3; or you may visit their website at www.csa-international.org.
NOTE 4: The NSF logo on the data plate indicates that this machine has been approved to be listed under NSF Standard 3 by NSF
International Inc. All of Jackson MSC’s Standard 3 approved dishmachines are listed on the NSF website at www.nsf.org. For more
information concerning NSF International, their testing procedures and their standards in general, you may write to: NSF International
Inc., 789 Dixboro Road, Ann Arbor, MI., 48105.
4
INSTALLATION INSTRUCTIONS
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 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.
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.
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.
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.
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 are gravity discharge drains. 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” I.P.S.
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 20 PSI “flow” pressure at the recommended temperature indicated on the data plate.
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 voltage, 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 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 and
perform the “pull test”. The tightened wires should remain in place
after giving the wires a moderate pull to see if they will come
loose.
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 control box cover and tighten down the screws.
5
INSTALLATION CHECKLIST
CHECK OFF THE FOLLOWING ITEMS AS THEY ARE COMPLETED BEFORE PROCEEDING TO OPERATION OF DISHMACHINE.
Has the dishmachine been checked for concealed/hidden damage?
Has the dishmachine and the surrounding area been properly vented in accordance with all applicable codes?
Has the dishmachine been properly leveled?
Has the drain plumbing been installed with an air gap?
Has the service voltage been checked to ensure that it meets the electrical requirements listed on the dishmachine’s data plate?
Has the dishmachine been properly grounded?
Has the dishmachine circuit breaker/service breaker been sized correctly, given the dishmachine’s load, and has it
been marked clearly and identified to all pertinent personnel?
Has the incoming water supply been flushed for debris?
Is the hot water supply at the minimum temperature as indicated on the dishmachine data plate?
Is the incoming water supply at 20 PSI?
Is the incoming water supply line at 3/4” minimum?
Has the pump intake strainer been installed?
Has the drain stopper been installed?
Have the wash arms been installed?
Have the rinse arms been installed?
6
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 efficiently 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.
7
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 position.
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 completely 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.
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
strainer may become clogged with soil and debris as the workday
progresses. Operators should regularly inspect the pan strainer to
ensure it has not become clogged. If the strainer does, it will
reduce the washing capability of the machine. Instruct operators
to clean out the pan strainer at regular intervals or as required by
work load.
SHUTDOWN AND CLEANING: 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 strainer 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.
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.
8
TROUBLESHOOTING SECTION
WARNING: Inspection, testing and repair of electrical equipment should only be performed by a qualified service techni-
cian. Many of the tests require that the unit have power to it and live electrical components be exposed. USE
EXTREME CAUTION WHEN TESTING THE MACHINE.
Symptom
Dishmachine will not run. No power to the
unit.
Dishmachine will not run. There is power to
the unit.
Possible Cause Action
Service breaker tripped. Reset breaker. If breaker trips again,
immediately contact an electrician.
Incoming power lines not installed in control
box.
Incoming power lines connections not
tightened.
Door switch shorted out or is disconnected. Check to ensure door switch wires are
Faulty "ON/OFF" switch Ensure switch is wired properly.
Install power lines.
Tighten connections.
connected correctly. If so, replace door
switch.
If so, replace switch.
Machine runs, but there is no water.
Dishmachine fills continuously, even with no
power to the machine.
Solid state timer, faulty. Check wiring, replace if necessary.
No water supply to machine. Check to ensure that all water valves are
open and that water is being supplied to the
machine at 20 PSI.
Incoming water supply solenoid not
operating.
Incoming water supply solenoid not
operating. (Stuck open)
Check to ensure that valve is wired
correctly. If so, replace valve.
Check to ensure that valve is wired
correctly. If so, replace valve.
9
TROUBLESHOOTING SECTION (CONTINUED)
WARNING: Inspection, testing and repair of electrical equipment should only be performed by a qualified service techni-
cian. Many of the tests require that the unit have power to it and live electrical components be exposed. USE
EXTREME CAUTION WHEN TESTING THE MACHINE.
Symptom
Dishmachine fills continuously, only when
the power is on.
Dishmachine runs with the door open.
Possible Cause Action
Incoming water supply solenoid not
operating properly.
Faulty solid state timer. Check wiring, replace if necessary.
Shorted out ON/FILL switch. Check the voltage across the switch. If the
Shorted/defective liquid level control board
or probe.
Door switch shorted out/wired incorrectly. Check the wiring of the door switch, if
Check to ensure that valve is wired
correctly. If so, replace valve.
voltage is incorrect, replace the switch.
Check voltage going to each component
and ensure they are wired correctly. If
satisfactory, replace the defective part.
correct, replace the door switch.
Low wash water pressure.
Faulty wash relay (wash relay welded
closed).
Water level is too low. Check to ensure that the drain stopper is in
Pump intake strainer is clogged. Remove and clean strainer.
Wash arms (nozzles) are clogged. Remove wash arms and clean.
Turn machine off, if wash relay doesn't
release, replace contactor.
and has an O-ring. Check to ensure that the
LLC board and probe are functioning
properly.
10
TROUBLESHOOTING SECTION (CONTINUED)
WARNING: Inspection, testing and repair of electrical equipment should only be performed by a qualified service techni
cian. Many of the tests require that the unit have power to it and live electrical components be exposed. USE
EXTREME CAUTION WHEN TESTING THE MACHINE.
Symptom
Low wash water pressure.
Water temperature is less than required.
Possible Cause Action
Pump impeller worn or broken. Replace pump.
Low incoming water temperature. Compare to data plate.
No power to heater. Check wiring, replace if necessary.
Thermostat out of adjustment. Adjust or replace thermostat as required.
11
LEGEND:
A- Drain 1 1/2” I.P.S.
B- Water inlet 3/4” I.P.S.
C- Electrical connection
D- Standard wall clearance, with dish table 4”
E- Model 200B booster tank location
C
A
3 1/2”
32”
DIMENSIONS
D
TOP VIEW
CORNER CONVERSION
C
A
16 1/8”
D
E
TOP VIEW
FRONT
25 1/4”
15 1/2”
21 1/8”
25 1/2”
B
A
2 7/8”
10 3/4”
56 3/4”
75 1/2”
64”
17 3/4”
34”
15 1/2”
A
B
30”
25 1/6”
21 1/8”
25 5/16”
13 1/2”
2 7/8”
3 3/4”
FRONT VIEW RIGHT SIDE VIEW
12
MAIN ASSEMBLY
01
02
03
04
05
09
10
11
12
13
14
15
16
06
07
08
17
18
13
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