Jackson HHNB-208-230 Service Manual
MODELS COVERED IN THIS MANUAL:
TEMPSTAR
TEMPSTAR NB
TEMPSTAR SDS
TEMPSTAR HH
TEMPSTAR HH NB
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TT
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LL
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TT
II
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RR
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www.jacksonmsc.com
TEMPSTAR SERIES UPRIGHT DOOR DISHMACHINES
(ELECTRICALLY HEATED)
February 6, 2002
P/N 7610-002-29-64 (Revision B)
MANUFACTURERS WARRANTY
ONE YEAR LIMITED PARTS & LABOR WARRANTY
ALL NEW JACKSON DISHWASHERS ARE WARRANTED TO THE ORIGINAL PURCHASER TO BE FREE FROM
DEFECTS IN MATERIAL OR WORKMANSHIP, UNDER NORMAL USE AND OPERATION FOR A PERIOD OF (1) ONE
YEAR FROM THE DA TE OF PURCHASE, BUT IN NO EVENT TO EXCEED (18) EIGHTEEN MONTHS FROM THE DATE
OF SHIPMENT FROM THE FACTORY.
Jackson MSC agrees under this warranty to repair or replace , at its discretion, any original part which fails under normal use due to faulty
material or workmanship during the warranty period, providing the equipment has been unaltered, and has been properly installed, maintained and operated in accordance with the applicable factory instruction manual furnished with the machine and the failure is reported to
the authorized service agency within the warranty period. This includes the use of factory specified genuine replacement parts, purchased
directly from a Jackson authorized parts distributor or service agency. Use of generic replacement parts may create a hazard and void warranty certification.
The labor to repair or replace such failed part will be paid by Jackson MSC, within the continental United States, Hawaii and Canada, during the warranty period provided a Jackson MSC authorized service agency, or those having prior authorization from the factory, performs
the service. Any repair work by persons other than a Jackson MSC authorized service agency is the sole responsibility of the customer.
Labor coverage is limited to regular hourly rates, overtime premiums and emergency service charges will not be paid by Jackson MSC.
Accessory components not installed by the factory carry a (1) one year parts warranty only. Accessory components such as table limit switches, pressure regulators, pre rinse units, etc. that are shipped with the unit and installed at the site are included. Labor to repair or replace
these components is not covered by Jackson MSC.
This warranty is void if failure is a direct result from shipping, handling, fire, water, accident, misuse, acts of god, attempted repair by unauthorized persons, improper installation, if serial number has been removed or altered, or if unit is used for purpose other than it was originally intended.
TRAVEL LIMITATIONS
Jackson MSC limits warranty travel time to (2) two hours and mileage to (100) one hundred miles. Jackson MSC will not pay for travel time
and mileage that exceeds this, or any fees such as those for air or boat travel without prior authorization.
WARRANTY REGISTRATION CARD
The warranty registration card supplied with the machine must be returned to Jackson MSC within 30 days to validate the warranty.
REPLACEMENT PARTS WARRANTY
Jackson replacement parts are warranted for a period of 90 days from the date of installation or 180 days from the date of shipment from the
factory, which ever occurs first.
PRODUCT CHANGES AND UPDATES
Jackson MSC reserves the right to make changes in design and specification of any equipment as engineering or necessity requires.
THIS IS THE ENTIRE AND ONLY WARRANTY OF JACKSON MSC. JACKSON’S LIABILITY ON ANY CLAIM OF ANY KIND, INCLUDING
NEGLIGENCE, WITH RESPECT TO THE GOODS OR SERVICES COVERED HEREUNDER, SHALL IN NO CASE EXCEED THE PRICE
OF THE GOODS OR SERVICES OR PART THEREOF WHICH GIVES RISE TO THE CLAIM.
THERE ARE NO WARRANTIES, EXPRESSED OR IMPLIED, INCLUDING FOR FITNESS OR MERCHANTABILITY, THAT ARE NOT SET
FORTH HEREIN, OR THAT EXTEND BEYOND THE DURATION HEREOF. UNDER NO CIRCUMSTANCES WILL JACKSON MSC BE
LIABLE FOR ANY LOSS OR DAMAGE, DIRECT OR CONSEQUENTIAL, OR FOR THE DAMAGES IN THE NATURE OF PENALTIES,
ARISING OUT OF THE USE OR INABILITY TO USE ANY OF ITS PRODUCTS.
ITEMS NOT COVERED
This warranty does not cover cleaning or deliming of the unit or any component such as, but not limited to, wash arms, rinse arms or strain-
ers at anytime. Nor does it cover adjustments such as, but not limited to timer cams, thermostats or doors, beyond 30 days from the date
of installation. In addition, the warranty will only cover the replacement of wear items such as curtains, drain balls, door guides or gaskets
during the first 30 days after installation. Also, not covered are conditions caused by the use of incorrect (non-Commercial) grade detergents, incorrect water temperature or pressure, or hard water conditions.
Section
Description Page
I. Specifications
Tempstar/SDS/NB 1
Tempstar HH/HH NB 2
II. Instructions
Installation Instructions 3
Detergent Control 4
Operation Instructions 5
Water Consumption Issues 5
III. Drawing/Parts Section
Dimensions (Side Mounted Control Box) 6
Dimensions (Top Mounted Control Box) 7
Dimensions (Tempstar SDS) 8
Dimensions (Tempstar HH) 9
Table Dimensions 10
IV. Schematics
208 - 230V, 50/60 Hz, single/three phase Tempstar (Side Mount) 11
460V, 60 Hz, three phase Tempstar (Side Mount) 12
208 - 230V, 50/60 Hz, single/three phase Tempstar (Top Mount) 13
460V, 60 Hz, three phase Tempstar (Top Mount) 14
208 - 230V, 50/60 Hz, single/three phase Tempstar NB (Side Mount) 15
460V, 60 Hz, three phase Tempstar NB (Side Mount) 16
208 - 230V, 50/60 Hz, single/three phase Tempstar NB (Top Mount) 17
460V, 60 Hz, single/three phase Tempstar NB (Top Mount) 18
208 - 230V, 50/60 Hz, single/three phase Tempstar SDS 19
460V, 60 Hz, three phase Tempstar SDS 20
Tempstar SDS Dispenser 21
208 - 230V, 50/60 Hz, single/three phase Tempstar HH 22
460V, 60 Hz, three phase Tempstar HH 23
208 - 230V, 50/60 Hz, single/three phase Tempstar HH NB 24
460V, 60 Hz, three phase Tempstar HH NB 25
Tempstar Exhaust Fan Hookup 26
Tempstar SDI Option 26
V. Jackson Maintenance & Repair Centers 27
VI. Important Information Data Sheet 32
TABLE OF CONTENTS
i
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
DWELL TIME 2
TOTAL CYCLE TIME 60
TANK CAPACITY (LITERS) GALLONS
WASH TANK (MINIMUM) 8.0
BOOSTER TANK 3.0
WASH PUMP CAPACITY
(LITERS) GALLONS PER MINUTE 150
TEMPERATURES
WASH---(MINIMUM) 150°F
RINSE---(MINIMUM) 180°F
ELECTRICAL REQUIREMENTS
WASH PUMP MOTOR HP 3/4
WATER REQUIREMENTS
INLET TEMPERATURE (12 KW) (Tempstar) 140°F
INLET TEMPERATURE (14 KW) (Tempstar) 110°F
INLET TEMPERATURE (12 KW) (SDS) 140°F
INLET TEMPERATURE (14 KW) (SDS) 110°F
INLET TEMPERATURE (12 KW) (NB) 180°F
GALLONS PER HOUR 52.0
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 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
SPECIFICATIONS for TEMPSTAR/SDS/NB
1
(12 KW Booster Heater) (14 KW Booster Heater)
Model Volts Hz Phase Amps Amps
Tempstar 208 60 1 68.7 75.8
Tempstar 230 60 1 75.4 83.6
Tempstar 208 60 3 42.1 46.3
Tempstar 230 60 3 45.5 50.7
Tempstar 460 60 3 21.7 24.1
Tempstar SDS 208 60 1 68.7 75.8
Tempstar SDS 230 60 1 75.4 83.6
Tempstar SDS 208 60 3 42.1 46.3
Tempstar SDS 230 60 3 45.5 50.7
Tempstar SDS 460 60 3 21.7 24.1
Model Volts Hz Phase Amps
Tempstar NB 208 60 1 24.6
Tempstar NB 230 60 1 26.6
Tempstar NB 208 60 3 16.3
Tempstar NB 230 60 3 17.5
Tempstar NB 460 60 3 7.9
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
WATER REQUIREMENTS
INLET WATER TEMPERATURE (12 KW) 140
°F
INLET WATER TEMPERATURE (14 KW) 110
°F
INLET WATER TEMPERATURE (NB) 180
°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 for TEMPSTAR HH/HH NB
2
(12 KW Booster Heater) (14 KW Booster Heater)
Model Volts Hz Phase Amps Amps
Tempstar HH 208 60 1 74.2 50.5
Tempstar HH 230 60 1 80.9 56.1
Tempstar HH 208 60 3 47.6 29.1
Tempstar HH 230 60 3 51 32.4
Tempstar HH 460 60 3 23.4 25.8
Model Volts Hz Phase Amps
Tempstar HH NB 208 60 1 30.9
Tempstar HH NB 230 60 1 33
Tempstar HH NB 208 60 3 22.6
Tempstar HH NB 230 60 3 23.8
Tempstar HH NB 460 60 3 9.6
Jackson MSC Inc. provides technical support for all of the dishmachines detailed in this manual. We strongly recommend that
you refer to this manual before making a call to our technical support staff. Please have this manual with you when you call so that
our staff can refer you, if necessary, to the proper page. Technical
support is available from 8:00 a.m. to 5:00 p.m. (EST), Monday
through Friday. Technical support is not available on holidays.
Contact technical support toll free at 1-888-800-5672. Please
remember that technical support is available for service personnel only.
VISUAL INSPECTION: Before installing the unit, check the container and machine for damage. A damaged container is an indicator that there may be some damage to the machine. If there is
damage to both the container and machine, do not throw away the
container. The dishmachine has been inspected and packed at
the factory and is expected to arrive to you in new, undamaged
condition. However, rough handling by carriers or others may
result in there being damage to the unit while in transit. If such a
situation occurs, do not return the unit to Jackson; instead, contact
the carrier and ask them to send a representative to the site to
inspect the damage to the unit and to complete an inspection
report. You must contact the carrier within 48 hours of receiving
the machine. Also, contact the dealer through which you purchased the unit.
UNPACKING THE DISHMACHINE: Once the machine has been
removed from the container, ensure that there are no missing
parts from the machine. This may not be obvious at first. If it is discovered that an item is missing, contact Jackson immediately to
have the missing item shipped to you.
LEVEL THE DISHMACHINE: The dishmachine is designed to
operate while being level. This is important to prevent any damage to the machine during operation and to ensure the best
results when washing ware. The unit comes with adjustable bullet
feet, which can be turned using a pair of channel locks or by hand
if the unit can be raised safely. Ensure that the unit is level from
side to side and from front to back before making any connections.
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 Tempstar
models covered in this manual are gravity discharge drains. 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 25 PSI “flow” pressure at the recommended temperature indicated on the data plate.
In areas where the water pressure fluctuates or is greater than the
recommended pressure, it is suggested that a water pressure
regulator be installed. The Tempstar models covered in this manual come with water pressure regulators as standard equipment.
Please notify Jackson immediately if this component is not present on your machine.
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 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, remove the control box cover.
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.
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
3
Detergent usage and water hardness are two factors that contribute greatly to how efficiently 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
4
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: Ensure that the delime switch is in the
NORMAL position, and place the power switch into the ON position. The Tempstar 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 leaking 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.
FILLING THE WASH TUB (TEMPSTAR HH/HH NB): 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 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 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
“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 may be necessary 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, 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 out, removing all soil and scraps. Reassembly
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, 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!
OPERATION INSTRUCTIONS
5
DIMENSIONS TEMSTAR/TEMPSTAR NB (SIDE MOUNTED CONTROL BOX)
6
60 3/4”
76”
10 5/8”
MAXIMUM HEIGHT (CLEARANCE) NEEDED &
HEIGHT TO 3/4” NPT WATER CONNECTION.
ADJUSTABLE HEIGHT
OF 4” TO
8”. SHIPS AT 4” SPACE.
CONTROL BOX CONNECTION AND ADJUSTMENT.
14”
4” SPACE MINIMUM
HEIGHT TO 1-1/2” I.P.S. DRAIN FITTING.
NOTE: MINIMUM
SPACE REQUIRED
IS FOR BOTH THE
BACK AND SIDES.
2 7/8”
15 1/2”
1-1/2” (3.8 CM) I.P.S. DRAIN FITTING LOCATION.
NOTE: ALL OF THE DIMENSIONS INDICATED HERE APPLY TO THE TEMPSTAR, TEMPSTAR SDS, AND TEMPSTAR NB.
THESE DIMENSIONS ARE REFERENCED HERE ONLY TO AID IN THE INSTALLATION OF THE UNIT.
DIMENSIONS TEMSTAR/TEMPSTAR NB (TOP MOUNTED CONTROL BOX)
7
25 1/4”
32”
17”
MACHINE
OPENING
64 3/8”
34”
TABLE
HEIGHT
76”
W/ DOOR
OPEN
14 3/8”
DRAIN
TO
FLOOR
61 3/4”
WATER
INLET TO
FLOOR
60 5/8”
WATER
INLET TO
FLOOR
A- WATER INLET (3/4” IPS)
B- ELECTRICAL CONNECTION POINT
C- DRAIN (2”IPS)
D-STANDARD CLEARANCE BETWEEN
MACHINE AND WALL (WITH DISHTABLE) IS 4”.
D
A
B
B
D
C
15 1/2”
LEGEND
4 7/8”
DIMENSIONS TEMPSTAR SDS
8
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 dishtable 4”
2 7/8”
2 1/2”
2 1/2”
15 1/2”
25 1/4”
25 1/4”
32”
17 1/2”
OPEN
76”
7 1/4”
14”
60 3/4”
74”
34”
TABLE
HEIGHT
A
C
B
A
B
D
D
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