Jackson HH-415 Service Manual
TEMPSTAR
HIGHER HOOD
INSTALLATION && OOPERATION MMANUAL
415 VVOLT MMODELS
February 14, 2001 P/N 7610-002-41-86 (Revision A)
Visit Jackson on the Internet at:
www.jacksonmsc.com
HOT WATER SANITIZING UPRIGHT
DOOR DISHMACHINES
SECTION
DESCRIPTION PAGE
I. GENERAL SECTION
Specification sof the Tempstar HH 1
Details of the Tempstar HH Data Plate 2
General Notes 3
II. INSTALLATION AND OPERATION INSTRUCTIONS
Installation Instructions 4
Detergent Control 5
Installation Checklist 6
Operation Instructions 7
Water Consumption Issues 8
III. TROUBLESHOOTING SECTION 9
IV. METRIC CONVERSIONS 13
V. DRAWINGS/PARTS SECTION
Dimensions 14
Table Dimensions 15
Main Assembly 16
Control Box Assembly 17
Hood Assembly 18
Cantilever Arm Assembly 19
Yoke Assembly 21
Tub and Frame Assembly 22
Incoming Plumbing Assembly 23
Solenoid Valve Repair Kits 25
Vacuum Breaker Repair Kit 26
Front Bottom View 27
Top Rinse and Wash Arm Assembly 28
Bottom Rinse and Wash Arm Assembly 29
Rinse Head Bushing Assembly 30
Wash Tank Assembly 31
Door Brackets 32
Electrical Schematic 33
VI. IMPORTANT INFORMATION DATA SHEET 34
TABLE OF CONTENTS
i
1
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
ELECTRICAL REQUIREMENTS
WASH PUMP MOTOR HP 2.0
FULL LOAD AMPS (12 KW BOOSTER HEATER)
VOLTS PHASE AMPS
415 3 27.5
WATER REQUIREMENTS
INLET WATER TEMPERATURE (12 KW) 140
°F
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”
DEPTH 25 1/4”
HEIGHT 68 1/2”
STANDARD TABLE HEIGHT 34”
MAXIMUM INSIDE CLEARANCE 27”
RACKS
DISH 20” X 20”
OPTIONAL
GLASS & SILVER 20” X 20”
OPTIONAL
SPECIFICATIONS OF THE TEMPSTAR HH
DETAILS OF THE TEMPSTAR-HH DATA PLATE
2
50Hz 3 PH 5 WIRE
TOTAL LOAD
WASH HEATER:
WASH MOTOR:
7.6 AMPS
3.3 AMPS
415 VOLT
27.5 AMPS
2 HP
5 KW
SERIAL NO.:
MODEL:
180°F
150°F
45 SEC
15 SEC
140°F MIN
20 PSI
MINIMUM WASH TEMPERATURE
MINIMUM RINSE TEMPERATURE
WASH CYCLE TI ME A
RINSE CYCLE TIME
INCOMING WATER TEMPERATURE
OPTIMUM FLOW PRESSURE
RINSE HEATER:
16.6 AMPS12 KW
103 SEC
WASH CYCLE TI ME B
163 SEC
WASH CYCLE TI ME C
283 SEC
WASH CYCLE TI ME D
MANUFACTURER’S LOGO
MODEL DESIGNATION
(I.E. TEMPSTAR-HH)
AMPERAGE LOAD
INFORMATION
MINIMUM OPERATING
PARAMETERS (SEE NOTE #1)
MANUFACTURER’S
ADDRESS INFORMATION
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. 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.
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 TEMPSTAR-HH DATA PLATE:
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 Tempstar HH model 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.
GENERAL NOTES SECTION
3
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 TEMPST AR-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 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 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 and N) 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.
INSTALLATION INSTRUCTIONS
4
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.
DETERGENT CONTROL
5
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 dishma-
chine’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?
Have the pan strainer and pump suction strainer been installed?
Has the overflow pipe been installed?
Have the wash arms been installed?
Have the rinse arms been installed?
INSTALLATION CHECKLIST
6
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 automatically. 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
“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 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.
OPERATION INSTRUCTIONS
7
W
ATER 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, selecting 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!
WATER CONSUMPTION ISSUES
8
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.
TROUBLESHOOTING SECTION
9
Possible Cause A ction
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 dr aw of the
machine.
Machine not connected to power source.
Verify that the machine has been pr operly
connected to the power source.
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.
Dishmachine runs continuously in the wash
cycle.
Dishmachine will not fill after the door is
closed. Power "ON" light is not illuminated.
Dishmachine will not run after the door is
closed. Power "ON" light is illuminated and
unit is filling.
Symptom
Dishmachine will not fill after the door is
closed. Power "ON" light is illuminated.
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