Jackson HH-208-230 Service Manual
TEMPSTAR
HIGHER HOOD
HOT WATER SANITIZING UPRIGHT
DOOR DISHMACHINES
SERVICESERVICE
MANUALMANUAL
Visit Jackson on the Internet at:
www.jacksonmsc.com
March 8, 2001 P/N 7610-002-23-32 (REV. B)
TABLE OF CONTENTS
GENERAL PAGE
Specifications .............................................................................................. 1
INSTALLATION
Unpacking..................................................................................................... 2
Plumbing Connections.................................................................................. 2
Electrical Connections.................................................................................. 2
OPERATIONAL START-UP & CHECK
Preparation.................................................................................................... 3
Power Up...................................................................................................... 3
Initial Fill........................................................................................................ 3
DAILY OPERATION
Preparing the Dishes.................................................................................... 3
Daily Machine Preparation........................................................................... 3
Washing a Rack of Ware............................................................................. 3
Shut Down and Cleaning............................................................................. 3
TROUBLESHOOTING................................................................................................ 4
DIMENSIONS............................................................................................................. 8
TABLE DIMENSIONS................................................................................................ 9
PHOTOGRAPHS
Main Assembly............................................................................................. 10
Control Box Assembly.................................................................................. 11
Transformer Box Assembly.......................................................................... 12
Hood Assembly............................................................................................ 13
Cantilever Arm Assembly............................................................................. 14
Yoke Assembly............................................................................................. 16
Tub & Frame Assembly................................................................................ 17
Incoming Plumbing Assembly...................................................................... 18
Solenoid Valve Repair Kit............................................................................ 20
Vacuum Breaker Repair Kit......................................................................... 21
Front Bottom View....................................................................................... 22
Top Rinse & Wash Arm Assembly............................................................... 23
Bottom Rinse & Wash Arm Assembly......................................................... 24
Wash Tank Assembly.................................................................................. 25
Door Brackets.............................................................................................. 26
SCHEMATICS
208/230 Volt Schematic................................................................................ 27
460 Volt Schematic....................................................................................... 28
i
SPECIFICATIONS OF THE TEMPSTAR HH
PERFORMANCE/CAPABILITIES
OPERATING CAPACITY (RACKS/HOUR)
RACKS PER HOUR 53
DISHES PER HOUR 1325
GLASSES PER HOUR 1325
OPERATING CYCLE (SECONDS)
SELECTION (A)
WASH TIME 45
RINSE TIME 15
TOTAL CYCLE TIME 60
SELECTION (B)
WASH TIME 103
RINSE TIME 15
DWELL TIME 2
TOTAL CYCLE TIME 120
SELECTION (C)
WASH TIME 163
RINSE TIME 15
DWELL TIME 2
TOTAL CYCLE TIME 180
SELECTION (D)
WASH TIME 283
RINSE TIME 15
DWELL TIME 2
TOTAL CYCLE TIME 300
FULL LOAD AMPS (14 KW BOOSTER HEATER)
VOLTS PHASE AMPS
208 1 50.5
230 1 56.1
208 3 29.1
230 3 32.4
460 3 25.8
FULL LOAD AMPS (NO BOOSTER HEATER)
VOLTS PHASE AMPS
208 1 30.9
230 1 33.0
208 3 22.6
230 3 23.8
460 3 9.6
WATER REQUIREMENTS
INLET WATER TEMPERATURE (12 KW) 140
INLET WATER TEMPERATURE (14 KW) 110
INLET WATER TEMPERATURE (NO BOOSTER
HEATER) 180
WASH TEMPERATURE (MINIMUM) 150°F
RINSE TEMPERATURE (MINIMUM) 180°F
GALLONS PER RACK 1.36
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
FRAME DIMENSIONS
WIDTH 25 3/4”
°F
°F
°F
ELECTRICAL REQUIREMENTS
WASH PUMP MOTOR HP 2.0
FULL LOAD AMPS (12 KW BOOSTER HEATER)
VOLTS PHASE AMPS
208 1 74.2
230 1 80.9
208 3 47.6
230 3 51.0
460 3 23.4
DEPTH 25 1/4”
HEIGHT 68 1/2”
STANDARD TABLE HEIGHT 34”
MAXIMUM INSIDE CLEARANCE 27”
RACKS
DISH 20” X 20”
GLASS & SILVER 20” X 20”
1
OPTIONAL
OPTIONAL
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 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.
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 TEMPSTARHH is a gravity discharge drain. All piping from the 1 1/2” FNPT
connection on the wash tank 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.
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 TEMPSTAR-HH model) 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.
The dishmachine data plate is located on the right side and to the
front of the machine. Refer to the data plate for machine operat ing requirements, machine voltage, total amperage load and serial number.
To install the incoming power lines, open the control box. This will
require taking a phillips head screwdriver and removing the four
(4) screws on the front cover 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, & L3 (three phase)) 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 volt age 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.
2
OPERATION INSTRUCTIONS
PREPARATION: Before proceeding with the start-up of the unit,
verify the following:
1. The pan strainer 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 arms are screwed securely
into place and that their endcaps are tight. The wash
and rinse arms 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.
FILLING THE WASH TUB: For the initial fill, ensure that the cycle
selection switch is in the “AUTO” (automatic) position, and place
the power switch in the “ON” position. The unit will fill automati cally and run through a rinse cycle. Open the doors and verify that
the water level is correct. Hereafter, the water level is controlled by
the overflow tube. Verify that the drain stopper is preventing the
wash tub water from draining 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 required, 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 recommended 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 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, the cycle
light will turn off, 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. Remove and clean
the pan strainer. 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 pump
suction strainer. Remove soil and debris from the strainer and set
to the side. Unscrew the wash and rinse arms 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, removing all soil and scraps. Reassemble the
wash and rinse arms and replace them in the unit. The arms only
need to be hand tight, do not use tools to tighten them down.
Reinstall the drain stopper and strainers and close the doors.
WATER CONSUMPTION ISSUES AND EFFICIENCY:The
Tempstar HH provides you, the customer, with the ability to control the hourly rack capacity of the machine. Extending the wash
cycle to wash severely soiled ware, such as mixing bowls, does
not increase the machine’s water consumption. However, select ing a longer time cycle does lower the amount of dishes the
machine will be able to wash per hour. It is important for operators
to select the correct wash cycle depending on the amount of
washing required. Not every rack of dishes requires the machine
to be set on the longest wash cycle!
Using good prescrapping procedures and observing the results of
individual racks of ware, operators will soon gain the experience
and knowledge required to ensure that the Tempstar HH operates
at peak efficiency for your needs.
Water hardness and detergent usage will also effect the results of
the Tempstar HH. This manual provides a page on Detergent
Control. It is recommended that owners and operators take the
time to carefully review this section in order to ensure that everything is done to make sure the Tempstar HH operates at peak performance!
3
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 fill after the door is
closed. Power "ON" light is illuminated.
Dishmachine will not fill after the door is
closed. Power "ON" light is not illuminated.
Possible Cause Action
Faulty rinse solenoid valve. Repair or replace valve as required.
Faulty door switch. Verify the wiring of the switch; if correct,
replace the switch.
Fouled/faulty high level probe. Clean probe if fouled. If clean and still not
working, replace.
Service breaker tripped. Reset. If the breaker trips again, contact an
electrician to verify the amp draw of the
machine.
Machine not connected to power source. Verify that the machine has been properly
connected to the power source.
Dishmachine will not run after the door is
closed. Power "ON" light is illuminated and
unit is filling.
Dishmachine runs continuously in the wash
cycle.
Faulty power switch. Verify the wiring of the switch; if correct,
replace the switch.
Timer motor faulty. Verify that the timer is rotating. If not, check
to see that the motor is receiving power. If
so, replace the motor and/or timer
assembly.
Wash motor faulty/damaged. Verify that the wash motor is getting power.
If so, replace the motor.
Wash motor contactor faulty. Check for continuity; if contacts are open,
replace the contactor.
Machine is in Delime mode. Change "Operation Mode" from Delime to
Normal position.
4
TROUBLESHOOTING SECTION
corresponding to the B, C or D cycle. Rerun
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 runs continuously in the wash
cycle.
Possible Cause Action
Wash cycle delay timer is faulty. During the wash cycle, the cam timer will
move for the first 30 seconds of the wash
cycle. The cycle delay timer will then cause
the cam timer to stop, in order to increase
the length of the wash cycle. The red light
on the delay timer is in control of the cam
timer. If the red light is not turning on (only
during cycles B, C or D), replace the cycle
timer.
Wash cycle delay timer settings are not
correctly adjusted.
Cam timer is faulty. Confirm that the wash cycle delay timer is
If the wash cycle delay timer and rotating
cam timer are working correctly, the time
cycles on the delay timer may be incorrectly
adjusted. Adjust the delay potentiometer
the appropriate cycle and see if the
adjustment has made any change in the
length of the wash cycle. If not, replace the
cycle delay timer.
functioning correctly (see above).
Wash or rinse heater does not work.
Confirm that the timer motor is receiving
power. If it is, replace the motor and/or
timer assembly.
Make sure there are no obstructions which
limit the rotation of the cam timer.
Faulty heater element. Check element for continuity; if open,
replace the heater.
Faulty heater contactor. Replace the contactor.
Misadjusted/faulty thermostat(s). Verify operation and setting of thermostats,
replace if necessary.
5
TROUBLESHOOTING SECTION
and adjusting the tension. Tighten nuts back
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 slowly and/or the rinse is
weak.
Rinse water not reaching required
temperature.
Possible Cause Action
Clogged or obstructed rinse arms. Remove and clean rinse arms.
Low incoming water pressure. Adjust the water pressure regulator to
ensure that there is 20 PSI flow.
Y-strainer is clogged. Clean out Y-strainer.
Faulty rinse heater. Check element for continuity; if open,
replace the heater.
Misadjusted/faulty thermostat(s). Verify operation and setting of thermostats,
replace if necessary.
Wash water not reaching required
temperature.
Doors will not close completely.
Rinse thermometer is defective. Replace thermometer.
Faulty wash heater. Check element for continuity; if open,
replace the heater.
Misadjusted/faulty thermostat(s). Verify operation and setting of thermostats,
replace if necessary.
Wash thermometer is defective. Replace thermometer.
Improper spring tension. Adjust spring tension as required by
loosening (not removing) spring bolt nuts
when done.
6
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
Doors will not close completely.
Water leak at the wash pump.
Will not rinse during autocycle.
Possible Cause Action
Obstruction in door channel. Remove the obstruction.
Doors are not square with frame. Adjust the frame to accommodate the
doors.
Wash pump seal defective. Replace the seal.
Petcock or pump drain (if equipped) not
shut/tight.
Loose hoses (hoseclamps) on the wash
pump.
Defective rinse solenoid. Repair or replace the rinse solenoid as
Close or tighten.
Tighten hose clamps.
required.
Dishes are not coming clean.
Faulty rinse microswitch on cam timer. Replace microswitch on cam timer.
No water to machine. Verify that there is water at 20 PSI
connected to the machine.
Machine temperatures are not up to the
minimum requirements.
No detergent/too much detergent. Adjust detergent concentration as required
Wash arms jammed. Free up wash arms.
Verify that incoming water, rinse water, and
wash water match the required
temperatures as listed on the machine data
plate.
for the amount of water held by the
machine.
7
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