Jackson JP-24BPNSU User Manual
TECHNICAL MANUAL
Jackson MSC Inc.
P.O. BOX 1060
BARBOURVILLE, KY. 40906
PHONE (606) 523-9795
FAX (606) 523-9196
Company
HOT WATER SANITIZING UNDERCOUNTER DISHMACHINE
FOR JACKSON MODEL:
JP-24BPNSU
DESCRIPTION, OPERATION, INSTALLATION
AND MAINTENANCE INSTRUCTIONS
November 11, 2005
P/N 7610-002-38-50 (Revision D)
An
HWY. 25E
www.jacksonmsc.com
MANUFACTURERS WARRANTY ONE YEAR LIMITED PARTS & LABOR WARRANTY
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
Jackson MSC agrees under this warranty to repair or replace , at its discretion, any original part which fails under normal use due to faulty
-
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, purchased
-
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
-
es, pressure regulators, pre rinse units, etc. that are shipped with the unit and installed at the site are included. Labor to repair or replace
-
thorized persons, improper installation, if serial number has been removed or altered, or if unit is used for purpose other than it was origi
-
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
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
THERE ARE NO WARRANTIES, EXPRESSED OR IMPLIED, INCLUDING FOR FITNESS OR MERCHANTABILITY, THAT ARE NOT SET
LIABLE FOR ANY LOSS OR DAMAGE, DIRECT OR CONSEQUENTIAL, OR FOR THE DAMAGES IN THE NATURE OF PENALTIES,
-
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,
ALL NEW JACKSON DISHWASHERS ARE WARRANTED TO THE ORIGINAL PURCHASER TO BE FREE FROM
OF SHIPMENT FROM THE FACTORY.
material or workmanship during the warranty period, providing the equipment has been unaltered, and has been properly installed, main
directly from a Jackson authorized parts distributor or service agency. Use of generic replacement parts may create a hazard and void war
ranty certification.
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 switch
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 unau
nally intended.
TRAVEL LIMITATIONS
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
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.
FORTH HEREIN, OR THAT EXTEND BEYOND THE DURATION HEREOF. UNDER NO CIRCUMSTANCES WILL JACKSON MSC BE
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
incorrect water temperature or pressure, or hard water conditions.
REVISION
A 02-13-01 CBW 5700 Release to production
B 03-26-03 MAW N/A Replaced photos with drawings, Added new logo.
C 01-21-04 MAW N/A Added 2nd Enodis logo to cover.
D 11-11-05 MAW
REVISION
DATE
MADEBYAPPLICABLE
ECN
6964, 6988
7006, 7383
DETAILS
Changed thermostat from 05930-121-71-36 to 05930-011-49-43.
Added 4-3/4” Din Rail 05700-002-90-18 to Control Box Assembly.
Changed thermostat bracket from 05700-011-73-72 to 05700-01181-64. Changed vacuum breaker from 04820-300-07-00 to
04820-003-06-13. Added service procedure pages. Changed to
new layout. Updated schematic.
i
NOMENCLATURE FOR THE MODEL COVERED IN THIS MANUAL
JP-24BPNSU
JP-24BPNSU - Hot water sanitizing, electrically-heated dishmachine.
Model:
Serial No.:
Installation Date:
Service Rep. Name:
Phone No.:
JP-24BPNSU Technical Manual
7610-002-38-50 Rev. D (11/11/2005)
ii
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 DLA400-90-M-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
JP-24BPNSU Technical Manual
7610-002-38-50 Rev. D (11/11/2005)
i
CHANGE RECORD
Change No. Date Title/Brief Description Signature of Validating Officer
JP-24BPNSU Technical Manual
7610-002-38-50 Rev. D (11/11/2005)
ii
IDENTIFYING TECHNICAL PUBLICATION SHEET
1. PURPOSE: This technical publication is issued for the purpose of identifying and authorizing the following commercial man-
ual 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
JP-24BPNSU Technical Manual
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iii
TABLE OF CONTENTS
SECTION DESCRIPTION PAGE
I. SPECIFICATION INFORMATION
Specifications 2
Dimensions 3
II. INSTALLATION & OPERATION INSTRUCTIONS
Installation Instructions 5
Electrical Installation Instructions 6
Deck Mounting of Dishmachine 7
Detergent Control 8
Operation Instructions 9
III. PREVENTATIVE MAINTENANCE 11
IV. TROUBLESHOOTING 13
V. SERVICE PROCEDURES
Rinse Solenoid Valve Repair Parts Kit 16
Vacuum Breaker Repair Parts Kit 20
Replacing the Pump Motor/Replacing the Heater 22
Replacing Drain Valve 23
VI. PARTS SECTION
Electrical Panel Assembly 25
Gauge Panel Assembly 26
Kick Plate Assembly 27
Incoming Plumbing Assembly 28
Solenoid Valve & Vacuum Breaker Repair Kits 31
Drain Valve Assembly 32
Drain Plumbing Assembly 33
Wash Motor to Wash Tub Assembly 34
Wash Motor Assembly 35
Rinse Tank & Components 36
Complete Door Assembly 37
Miscellaneous Door Sub-assemblies 38
Rinse Arm & Wash Arm Assemblies 39
Miscellaneous Parts 40
Frame, Shroud, & Panel Components 41
VII. ELECTRICAL SCHEMATICS
460 V, 60 HZ, three phase 43
TMDER SHEETS 44
VIII. JACKSON MAINTENANCE AND REPAIR CENTERS 49
JP-24BPNSU Technical Manual
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vi
SECTION 1:
SPECIFICATION INFORMATION
1
SECTION 1: SPECIFICATION INFORMATION
RATINGS
HEATER
AMPS
AMPS
TOTAL
AMPS
460603
480/10KW
12
1.6
13.6
SPECIFICATIONS
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
ELECTRICAL REQUIREMENTS
WASH PUMP MOTOR HORSEPOWER 3/4
WATER REQUIREMENTS
VOLTS HERTZ PHASE
460 60 3 480/8.2KW 9.4 1.6 11
HEATER
MOTOR
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. 20 A5
FLOW, GALLONS PER MINUTE 7.1
FRAME DIMENSIONS
WIDTH 24 1/4”
DEPTH 22 5/8”
HEIGHT, MINIMUM 33 1/4”
°F
TEMPERATURES
WASH---°F (MINIMUM) 150
RINSE---°F 180-195
HEIGHT, MAXIMUM 34 1/4”
MAXIMUM INSIDE CLEARANCE HEIGHT 14 1/2”
CLEARANCE, WALL TO MACHINE 2 1/2”
NOTE: Always refer to the machine data plate for specific
electrical and water requirements. The material provided on
this page is for reference only and may be subject to change
without notice.
JP-24BPNSU Technical Manual
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2
DIMENSIONS
SECTION 1: SPECIFICATION INFORMATION
Legend:
A - Drain Connection flexible hose.
6’-0” free length, 1” ID x 1 3/8” OD
B - Electrical Connection.
C - Water Inlet 1/2” Female Pipe Thread, 2
1/2” AFF
D - Detergent Feeder Connection
A
B
24 1/4”
12”
2 1/2”
MIN. WALL
CLEARANCE
22 5/8”
19”
C
16 3/4”
8 1/2”
2 1/4”
3 3/4”
2 3/4”
Note: All dimensions from floor can be increased 1” with adjustable feet supplied.
Height (minimum): 33-1/4” Inside Clearance Height: 14-1/2”
Height (maximum): 34-1/4” Inside Clearance Width: 20-1/4”
Width: 24-1/4” Inside Clearance Depth: 21-1/4”
Depth: 22-5/8” Door Open Depth: 39-1/2”
Wall Clearance (minimum): 2-1/2”
JP-24BPNSU Technical Manual
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D
13 1/4”
4 1/4”
DIMENSIONS
33 3/4”
C
3
SECTION 2:
INSTALLATION/OPERATION
INSTRUCTIONS
4
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
INSTALLATION INSTRUCTIONS
VISUAL INSPECTION: Before installing the unit, check the container and machine for damage. A damaged container is an indi-
cator 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 JP-24BPNSU 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 a 10 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 A5 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.
Adjustable Bullet Foot
Drain Hose
Back of Machine Showing Drain Hose
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 JP-24BPNSU model)
Incoming Plumbing Y-Strainer
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.
JP-24BPNSU Technical Manual
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5
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
ELECTRICAL INSTALLATION INSTRUCTIONS
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.
Ground LugTerminal Block
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 personnel of any problems and of the location of the service breaker. Replace
the control box cover and tighten down the screws.
CHEMICAL CONNECTIONS: All chemical hookup locations are located on the back of the dishmachine. Please
refer to the drawing at the right for the correct connection
point.
This equipment is not recommend for use with deion ized water or other aggressive fluids. Use of deion ized water or other aggressive fluids will result in cor rosion and failure of materials and components. Use
of deionized water or other aggressive fluids will void
the manufacturer's warranty.
Control Box Electrical Connection
Brass Plug
Rinse Aid Fitting
Detergent Fitting
Back of Unit Showing Chemical Connection Points
JP-24BPNSU Technical Manual
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6
SECTION 2: INSTALLATION & OPERATION INSTRUCTIONS
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” higher 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
22 3/4”
21 1/4”
TOP VIEW
19”
21 7/8”
21 7/8”
19”
TYPICAL
LOCATION
OF FOOT
LEVELER
JP-24BPNSU Technical Manual
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FRONT VIEW
7
FLOOR
SECTION 2: INSTALLATION & OPERATION INSTRUCTIONS
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 effi ciently 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.
JP-24BPNSU Technical Manual
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8
SECTION 2: INSTALLATION & OPERATION INSTRUCTIONS
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 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, close the door and depress the ON/FILL-OFF/DRAIN rocker switch in the ON posi-
tion. 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.
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 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. 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 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 intervals 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.
JP-24BPNSU Technical Manual
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9
SECTION 3:
PREVENTATIVE MAINTENANCE
10
SECTION 3: PREVENTATIVE MAINTENANCE
PREVENTATIVE MAINTENANCE
The dishmachines covered in this manual are designed to operate with a minimum of interaction with the operator. However,
this does not mean that some items will not wear out in time.
There are many things that operators can do to prevent catastrophic damage to the dishmachine. One of the major causes of
component failure has to do with prescrapping procedures. A dishmachine is not a garbage disposal; any large pieces of material that are put into the machine shall remain in the machine until they are either broken up (after spreading out on your ware!)
or physically removed. Strainers are installed to help catch debris, but they do no good if they are clogged. Have operators regularly inspect the pan strainers to ensure (1) that they are free of soil and debris and (2) they are laying flat in the tub.
When cleaning out strainers, do NOT beat them on waste cans. The strainers are made of metal and can be forgiving; but once
severe damage is done, it is next to impossible for the strainer to work in the way it was designed to. Wipe out strainers with
a rag and rinse under a faucet if necessary. For stubborn debris, a toothpick should be able to dislodge any obstructions from
the perforations. Always ensure that strainers are placed back in the machine before operation and that they lay flat in the tub.
You may wish to contact Jackson in order to learn more about how your water hardness will effect the performance of your
machine. Hard water makes dishmachines work harder and decreases efficiency.
Again, it is important to remind operators that trying to perform corrective maintenance on the dishmachine could lead to larger problems or even cause harm to the operator. If a problem is discovered; secure the dishmachine using proper shut down
procedures as listed in this manual and contact Jackson.
Some problems, however, may having nothing to do with the machine itself and no amount of preventative maintanence is
going to help. A common problem has to do with temperatures being too low. Verify that the water temperatures coming to your
dishmachine match the requirements listed on the machine data plate. There can be a variety of reasons why your water temperature could be too low and you should discuss it with Jackson to determine what can be done.
By following the operating and cleaning instructions in this manual, you should get the most efficient results from your machine.
As a reminder, here are some steps to take to ensure that you are using the dishmachine the way it was designed to work:
1. Ensure that the water temperatures match those listed on the machine data plate.
2. Ensure that all strainers are in place before operating the machine.
3. Ensure that all wash and/or rinse arms are secure in the machine before operating.
4. Ensure that drains are closed/sealed before operating.
5. Remove as much soil from dishes by hand as possible before loading into racks.
6. Do not overfill racks.
7. Ensure that glasses are placed upside down in the rack.
8. Ensure that all chemicals being injected to machine have been verified as being at the correct concentrations.
9. Clean out the machine at the end of every workday as per the instructions in the manual.
10. Always contact your Ecolab representative whenever a serious problem arises.
11. Follow all safety procedures, whether listed in this manual or put forth by local, state or national codes/regulations.
JP-24BPNSU Technical Manual
7610-002-38-50 Rev. D (11/11/2005)
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