Jackson JPX-300NSU User Manual
TECHNICAL MANUAL
Jackson MSC Inc.
P.O. Box 1060
Barbourville, KY. 40906
(606) 523-9795
Fax: (606) 523-9196
Company
HOT WATER SANITIZING UNDERCOUNTER DISHMACHINE
FOR JACKSON MODEL:
JPX-300NSU
August 16, 2005
P/N 7610-002-75-96 (Revision E)
An
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
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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
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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
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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
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thorized persons, improper installation, if serial number has been removed or altered, or if unit is used for purpose other than it was origi
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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,
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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.
AJ Series Installation/Operation Manual
7610-001-76-21 Rev. E (02/15/2005)
REVISION
A 03-27-03 MAW 6698 Release to production
B 11-17-03 MAW N/A Updated part numbers.
C 04-29-04 MAW N/A Added 2nd Enodis logo to cover.
D 04-18-05 MAW N/A Removed title “ Installation Manual for Export Units” from cover.
E 08-16-05 MAW
REVISION
DATE
MADEBYAPPLICABLE
ECN
6964, 6988
7006, 7383
DETAILS
Changed thermostat from 5930-121-71-36 to 5930-011-49-43.
Added 4-3/4” Din Rail 5700-002-90-18 to Control Box Assembly.
Changed thermostat bracket from 5700-011-73-72 to 5700-01181-64. Changed vacuum breaker from 4820-300-07-00 to 4820003-06-13. Added service procedure pages.
i
NOMENCLATURE FOR THE MODEL COVERED IN THIS MANUAL
JPX-300NSU
JPX-300NSU - Hot water sanitizing, electrically-heated dishmachine,
Model:
Serial No.:
Installation Date:
Service Rep. Name:
Phone No.:
JPX-300NSU Technical Manual
7610-002-75-96 Rev. E (08/16/2005)
ii
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
VI. PARTS SECTION
Electric Panel Assembly 23
Switch Panel Assembly 24
Switch Panel Assembly (Stainless Steel Switches) 25
Kick Panel Assembly 26
Incoming Plumbing Assembly 27
Solenoid Valve Repair Kit / Vacuum Breaker Repair Kit 30
Drain Valve Assembly 31
Drain Plumbing Assembly 32
Wash Motor to Wash Tub Assembly 33
Rinse Tank & Components 34
Door Assembly 35
Rinse Arm & Wash Arm Assemblies 36
Miscellaneous Parts 37
Frame & Panel Components 38
VII. ELECTRICAL SCHEMATICS
460 V, 60 HZ, three phase 40
460 V, 60 HZ, three phase (with Stainless Steel Switches) 41
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THIS PAGE IS INTENTIONALLY LEFT BLANK
iv
SECTION 1:
SPECIFICATION INFORMATION
1
SECTION 1: SPECIFICATION INFORMATION
PERFORMANCE/CAPABILITIES
SPECIFICATIONS
ELECTRICAL REQUIREMENTS
WASH PUMP MOTOR HORSEPOWER 3/4
OPERATING CAPACITY (RACKS/HOUR)
RACKS PER HOUR 30
DISHES PER HOUR 600
GLASSES PER HOUR 600
OPERATING CYCLE (SECONDS)
WASH TIME 82
DRAIN TIME 28
RINSE TIME 10
TOTAL CYCLE TIME (MINUTES) 2
5 MINUTE TIMER OPERATING CYCLE (SECONDS)
WASH TIME 262
DRAIN TIME 28
RINSE TIME 10
TOTAL CYCLE TIME (MINUTES) 5
TANK CAPACITY (GALLONS)
WASH TANK 5.65
RINSE TANK 3
RINSE TYPICAL
HEATER TOTAL ELECTRICAL
VOLTS PH HZ RATINGS AMPS CIRCUIT
460 3 60 8.2KW @ 460V 11 A 15 AMP
460 3 60 10KW @ 460V 14 A 20 AMP
WATER REQUIREMENTS
INLET TEMPERATURE (40° BOOSTER) 140
INLET TEMPERATURE (70° BOOSTER) 110
GALLONS PER HOUR 52.3
WATER LINE SIZE NPT (MINIMUM) 1/2”
DRAIN LINE SIZE NPT (MINIMUM) 1 1/2”
FLOW PRESSURE P.S.I. 20 A5
FLOW, GALLONS PER MINUTE 7.1
FRAME DIMENSIONS
HEIGHT, MINIMUM 33 1/4”
HEIGHT, MAXIMUM 34 1/4”
WIDTH 24 1/4”
DEPTH 22 5/8”
MAXIMUM INSIDE CLEARANCE HEIGHT 14 1/2”
MAXIMUM INSIDE CLEARANCE WIDTH 20 1/4”
°F
°F
WASH PUMP CAPACITY
GALLONS PER MINUTE 60
TEMPERATURES
WASH---°F (MINIMUM) 150
RINSE---°F 180-195
MAXIMUM INSIDE CLEARANCE DEPTH 21 1/4”
DOOR OPEN DEPTH 39 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.
JPX-300NSU Technical Manual
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2
DIMENSIONS
Undercounters
CBA
C
LEGEND
A - Water Inlet 1/2” ID Female Pipe Thread, 2 1/2”
B - Chemical Feeder Connection
C - Electrical Connection.
B - Rinse Additive Connection
SECTION 1: SPECIFICATION INFORMATION
D
B
A
DIMENSIONS
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”
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SECTION 2:
INSTALLATION/OPERATION
INSTRUCTIONS
4
SECTION 2: INSTALLATION & OPERATION INSTRUCTIONS
INSTALLATION INSTRUCTIONS
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.
This equipment is not recommend for use with deionized water or other aggressive fluids. Use of deionized water or
other aggressive fluids will result in corrosion and failure of materials and components. Use of deionized water or
other aggressive fluids will void the manufacturer's warranty.
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 JPX-300NSU machine 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” ID 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.
Do to areas where the water pressure fluctuates or is greater than the recommended pressure, it is recommended installing
supplied water pressure regulator. 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) 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.
JPX-300NSU Technical Manual
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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 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
two (2) 1/4 turn screws at the bottom of the kickplate; open the door slightly while carefully lifting the kickplate up and out of
the way. 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. 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.
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7
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.
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TYPICAL
LOCATION
OF FOOT
LEVELER
EXISTING WALL
19”
21 7/8”
21 1/4”
23 1/2”
2 1/4”
TOP VIEW
REAR
END CAPS
FRONT VIEW
19”
TYPICAL
LOCATION
OF FOOT
LEVELER
FRONT PANEL
OF DISHWASHER
21 7/8”
FLOOR
SECTION 2: INSTALLATION & OPERATION INSTRUCTIONS
DETERGENT CONTROL
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 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.
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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.
3. Verify all chemical levels for machine chemical feeder pumps are correct.
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 ensure that the MANUAL switch light is not on. Depress and hold the
START CYCLE switch until the auto light comes on and releases. For the initial fill, run the machine through 3 cycles to fill the tub
sump. The machine will run a partial cycle and fill to the bottom of the pan strainer. Open the door and verify that the water level is correct.
NOTE: Ensure the orange/white 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.
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 sump 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.
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.
Press the START CYCLE button and hold until the green auto light is on and releases, 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, press the
START CYCLE button and hold until the green auto light is on and releases, the unit will start. 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. Wait approximately five seconds and then
push the POWER OFF switch. This will put the machine in shutdown mode which will let the machine drain completely prior to shutting off. Once the wash tub is drained and power light is off, 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.
JPX-300NSU Technical Manual
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