Jackson JP-24BPNSU Service Manual

DISHWASHING MACHINE

JP-24BPNSU

TECHNICAL MANUAL

460 VOLT - 60 HERTZ - 3 PHASE

HIGH TEMPERATURE SANITIZING

UNDERCOUNTER UNIT

DESCRIPTION, OPERATION, INSTALLATION

AND MAINTENANCE INSTRUCTIONS

Visit Jackson on the Internet at:

www.jacksonmsc.com

June 22, 2000 P/N 7610-002-38-50

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, main tained 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, pur chased 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, INCLUD -

ING 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 item 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 conditioners.

APPROVAL AND PROCUREMENT RECORD

APPROVAL DATA FOR: TITLE OF MANUAL: DESCRIPTION, OPERATION, INSTALLATION, AND MAINTENANCE INSTRUCTIONS FOR DISH-

WASHING MACHINE, MODEL JP-24BPNSU

APPROVAL AUTHORITY: (LETTER OF APPROVAL FROM PROCURING ACTIVITY

CONTRACT NO. NSN NO. OF UNITS CID/APL

DLA-400-90-M-1376 7320-01-144-2638 1 432100007

REMARKS:

DATE:

CERTIFICATION:

IT IS HEREBY CERTIFIED THAT THE TECHNICAL MANUAL PROVIDED UNDER CONTRACT NUMBER DLA-400-90M-1376 FOR DISHWASHING MACHINE, MODEL JP-24BPNSU, HAS BEEN APPROVED BY THE APPROVAL DATA SHOWN ABOVE.

(TITLE OF COMPANY OFFICIAL) COMPANY’S NAME COMPANY’S ADDRESS COMPANY’S FSCM

IDENTIFYING TECHNICAL PUBLICATION SHEET

1. PURPOSE: This technical publication is issued for the purpose of identifying and authorizing the following commercial manual for

Navy use.

MANUFACTURER: Jackson MSC Inc., Barbourville, Kentucky 40906 PURCHASE ORDER OR CONTRACT NO.: DLA-400-90-M-1376 EQUIPMENT: Dishmachine, Model JP-24BPNSU

ADDITIONAL IDENTIFICATION (if any): Not applicable DATE: 1 January 1991

2. ADDITIONAL COPIES: Additional copies are available from:

DGSG-SDA

Richmond, Virginia 23297

iii

TABLE OF CONTENTS

GENERAL PAGE

Specifications ............................................................................................... 1

Detail of Data Plate....................................................................................... 2

General Notes............................................................................................... 3

INSTALLATION

Unpacking..................................................................................................... 4

Plumbing Connections.................................................................................. 4

Electrical Connections.................................................................................. 4

Deck Mounting of the Dishmachine............................................................. 5

Detergent Control.......................................................................................... 6

Installation Checklist..................................................................................... 7

OPERATIONAL START-UP & CHECK

Preparation................................................................................................... 8

Power Up...................................................................................................... 8

Initial Fill........................................................................................................ 8

DAILY OPERATION

Preparing the Dishes.................................................................................... 8

Daily Machine Preparation............................................................................ 8

Washing a Rack of Ware.............................................................................. 8

Shut Down and Cleaning.............................................................................. 8

TROUBLESHOOTING................................................................................................ 9

SERVICE PROCEDURES.......................................................................................... 13

DIMENSIONS.............................................................................................................. 14

PHOTOGRAPHS

Main Assembly Front View........................................................................... 15

Main Assembly Rear View........................................................................... 16

Control Panel Assembly............................................................................... 18

Incoming Plumbing Assembly...................................................................... 19

Motor Assembly............................................................................................ 20

Wash and Rinse Arm Assembly................................................................... 21

Booster Tank Assembly................................................................................ 22

Valve Assembly............................................................................................ 23

Complete Door Assembly............................................................................ 24

Kick Plate Assembly..................................................................................... 26

Control Panel ............................................................................................... 27

Inside View Assembly.................................................................................. 28

Right Side View Assembly........................................................................... 29

Left and Right Side Panels.......................................................................... 31

SCHEMATIC.............................................................................................................. 32

TMDER SHEETS....................................................................................................... 33

JACKSON MAINTENANCE AND REPAIR CENTERS ............................................ 37

IMPORTANT INFORMATION DATA SHEET............................................................ 44

SPECIFICATIONS of JP-24BPNSU

RATINGS

AMPS

TOTAL

AMPS

460603

480/10KW

1.6

13.6

PERFORMANCE/CAPABILITIES OPERATING CAPACITY (RACKS/HOUR)

RACKS PER HOUR 21 DISHES PER HOUR 525 GLASSES PER HOUR 525

OPERATING CYCLE (SECONDS)

WASH TIME 120 RINSE TIME 15 TOTAL CYCLE TIME 150

TANK CAPACITY (GALLONS)

WASH TANK 5.65 RINSE TANK 3

WASH PUMP CAPACITY

GALLONS PER MINUTE 60

TEMPERATURES

WASH---°F (MINIMUM) 150 RINSE---°F 180-195

ELECTRICAL REQUIREMENTS

WASH PUMP MOTOR HORSEPOWER 3/4

VOLTS HERTZ PHASE

460 60 3 480/8.2KW 9.4 1.6 11

WATER REQUIREMENTS

INLET TEMPERATURE 140 GALLONS PER HOUR 52.3 WATER LINE SIZE I.P.S. (Minimum) 1/2” DRAIN LINE SIZE I.P.S. (Minimum) 1 1/2” FLOW PRESSURE P.S.I. (Optimum) 20 FLOW, GALLONS PER MINUTE 7.1

FRAME DIMENSIONS

WIDTH 24 1/4” DEPTH 22 5/8” HEIGHT, MINIMUM 33 1/4” HEIGHT, MAXIMUM 34 1/4” MAXIMUM INSIDE CLEARANCE HEIGHT 14 1/2”

CLEARANCE, WALL TO MACHINE 2 1/2”

HEATER

MOTOR

°F

DETAILS OF THE JP-24BPNSU DATA PLATE

MANUFACTURER’S LOGO

MODEL:

SERIAL NO.:

60Hz 3 PH 3 WIRE

460 VOLT

WASH MOTOR: 3/4 HP 1.6 AMPS

RINSE HEATER: 7.5 KW 9.4 AMPS

TOTAL LOAD:

MINIMUM WASH TEMPERATURE

MINIMUM RINSE TEMPERATURE

INCOMING WATER TEMPERATURE WASH CYCLE TIME RINSE CYCLE TIME OPTIMUM FLOW PRESSURE

CONNECT TO MINIMUM 15 AMPERE SUPPLY-CIRCUIT PROTECTED WITH MAXIMUM 15 A NON TIME-DELAY TYPE FUSE OR OVERCURRENT PROTECTOR.

11.0 AMPS

150°F 180°F 140°F

120 SEC

15 SEC

20 PSI

MODEL DESIGNATION (I.E. JP-24BPNSU)

AMPERAGE LOAD INFORMATION

MINIMUM OPERATING PARAMETERS (SEE NOTE # 1)

ADDITIONAL SAFETY INFORMATION

MANUFACTURER’S ADDRESS INFORMATION

The data plate is located (standing before the unit) on the right front corner, directly on the shroud. 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, in the event the data plate is removed, 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.

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 main tenance 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 1-888800-5672. 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 JP-24BPNSU 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 JP-24BPNSU 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.

INSTALLATION INSTRUCTIONS

VISUAL INSPECTION: Before installing the unit, check the con tainer 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 responsibili ty of the manufacturer.

CONNECTING THE DRAIN LINE: The drain for the JP24BPNSU is a pumped (pressure) drain capable of pumping waste water to a height of 24 inches from the floor to the kitchen’s drain system. The dishmachine is supplied with an 8 foot long hose that extends from the rear side of the machine. 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 12 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 (1/2” 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.

In areas where the water pressure fluctuates or is greater than the recommended pressure, it is recommended that a water pressure regulator be installed.

Do not confuse static pressure with flow pressure. Static pres sure 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 JP-24BPNSU 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 kick panel. This will require taking a phillips head screwdriver and removing the four(4) screws on the front cover of the kick plate. 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) 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 per sonnel of any problems and of the location of the service breaker. Replace the control box cover and tighten down the screws.

INSTALLATION INSTRUCTIONS (CONTINUED)

DECK MOUNTING OF THE DISHMACHINE: The dishmachine must be secured in place using the deck mounting tracks and caps provided with machine. Install the (4) adjustable feet provided into screw holes where shipping bolts were removed earlier. Adjust the level of the dishmachine by screwing the adjustable feet in or out. The front of the machine should be adjusted 1/4” to 1/2” high er than the back. Install the deck mounting hardware as shown in the drawing below, at the location where the dishmachine will be permanently positioned. Install 3/8” stainless steel lug bolts to secure tracks and caps to the deck. Drill holes into deck as shown below and insure rear holes are located 2-1/4” from the wall. The racks and rear end caps may be tightened at this time. Slide dishmachine onto tracks and into position at rear end caps. Install front end caps into place and adjust if necessary to remove any movement of machine; if possible, tack weld tracks to deck.

2 1/4”

EXISTING WALL

FRONT PANEL

OF DISHWASHER

TYPICAL LOCATION OF FOOT LEVELER

REAR

END CAPS

23 1/2”

21 1/4”

TOP VIEW

19”

21 7/8”

TYPICAL

LOCATION

OF FOOT

LEVELER

19”

FLOOR

FRONT VIEW

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.

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 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? Has it been determined whether or not a water pressure regulator is needed? Is the incoming water supply line at 1/2” minimum? Has the strainer been installed? Have the wash arms been installed? Have the rinse arms been installed?

OPERATION INSTRUCTIONS

PREPARATION: Before proceeding with the start-up of the unit, verify the following:

1. The strainer is in place and is clean.

2. 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 ser vice 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, close the door and depress the ON/FILL-OFF/DRAIN rocker switch in the ON position. The machine will run a partial cycle and fill to the factory preset level. Open the door and verify that the water level is correct. Hereafter, the water level is controlled by the timer that has been preset at the factory. 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.

NOTE: Make sure the orange wires at the heater contactor are connected properly. They have been purposely disconnected at the factory to avoid damage to the heater element when there is no water in the booster heater.

The machine runs a complete cycle to drain and fill. If the machine is not allowed to drain, the water will build up inside the tub. After the initial fill, the rinse water for the current cycle will become the wash water for the next cycle.

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 door completely and slide the rack into the unit. Close the door and the unit will start automatically. Once the cycle is completed, open the door and remove the rack of clean ware. Replace with a rack of soiled ware and close the door. 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 inter vals or as required by work load.

SHUTDOWN AND CLEANING: At the end of the workday, close the door. Start a cycle, then place the ON/FILL - OFF/DRAIN SWITCH to the “ OFF/DRAIN” position. The unit will automatically drain and turn off. Once the wash tub is drained, remove he pan 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. 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 strainer and close the door.

WARE PREPARATION: Proper preparation of ware will help ensure good results and less re-washes. If not done properly, ware may not come out clean and the efficiency of the dishmachine will be reduced. It is important to remember that a dishmachine is not a garbage disposal and that simply throwing unscraped dishes into the machine simply defeats the purpose altogether of washing the ware. Scraps should be removed from ware prior to being loaded into a rack. Pre-rinsing and pre-soaking are good ideas, especially for silverware and casserole dishes. Place cups and glasses upside down in racks so that they do not hold water during the cycle. The dishmachine is meant not only to clean, but to sanitize as well, to destroy all of the bacteria that could be harmful to human beings. In order to do this, ware must be properly prepared prior to being placed in the machine.

DAILY MACHINE PREPARATION: Refer to the section entitled “PREPARATION” at the top of this page and follow the instructions there. Afterwards, check that all of the chemical levels are correct and/or that there is plenty of detergent available for the expected workload.

WARM-UP CYCLES: For a typical daily start-up, it is recom mended 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. Open the door and the cycle light will illuminate. When the light goes out, close the door, the unit will start, run through the cycle, and shut

TROUBLESHOOTING SECTION

WARNING: Inspection, testing and repair of electrical equipment should be performed only by qualified service personnel. Certain

procedures in this section require electrical tests or measurements while power is applied to the machine. Exercise extreme caution at all times. If test points are not easily accessible, disconnect power, attach test equipment and reapply power to test. When replacing electrical parts, disconnect power at source circuit breaker.

Symptom

Water overflow from bottom of door.

Wash motor doesn't operate on manual wash.

Possible Cause Action

Clogged drain. Remove obstruction.

Machine not level. Level machine, or increase height to the

front.

Excessive inlet pressure. Install pressure reducing valve, or adjust if

one is present. Ensure flow is 20 PSI.

Detergent foaming. Reduce detergent quantity.

Loose or broken wires. Reconnect or replace wires in motor.

Motor operates on manual wash but not on automatic.

Defective manual wash switch. Replace.

Defective motor starting relay. Replace.

Defective timer. Replace timer.

Defective circuit in manual wash switch. Replace switch.

TROUBLESHOOTING SECTION

Delime rinse heads.

Increase pipe size to machine.

WARNING:Inspection, testing and repair of electrical equipment should be performed only by qualified service personnel. Certain

Symptom

No water comes through the rinse arms when the "ON/FILL" switch is depressed.

Little or no water coming through the rinse assemblies.

Possible Cause Action

Water not turned on. Turn water on.

Defective solenoid valve. Replace solenoid valve.

Probes are dirty or coated. Clean probes.

Defective water level control. Replace.

Limed up rinse heads or piping.

Clean out the rinse feed pipes.

Low water pressure.

Adjust pressure regulator.

Rinse water runs continuously with breaker turned off.

Rinse doesn't operate on automatic during timed cycle (but does operate in auto/fill operation).

Defective plunger in solenoid valve. Replace plunger.

Defective diaphragm in solenoid valve. Clean holes in diaphragm.

Replace diaphragm.

Timer defective. Replace timer.

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