Jackson Tempstar-380 Service Manual

TEMPSTAR

(380 VOLT, 50 HZ, 3 PHASE MODEL)

HOT WATER SANITIZING UPRIGHT

DOOR DISHMACHINES

SERVICESERVICE

MANUALMANUAL

Visit Jackson on the Internet at:

www.jacksonmsc.com

July 26, 2000 P/N 7610-002-23-91

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, maintained and operated in accordance with the applicable factory instruction manual furnished with the machine and the failure is reported to the authorized service agency within the warranty period. This includes the use of factory specified genuine replacement parts, purchased directly from a Jackson authorized parts distributor or service agency. Use of generic replacement parts may create a hazard and void warranty certification.

The labor to repair or replace such failed part will be paid by Jackson MSC, within the continental United States, Hawaii and Canada, dur ing the warranty period provided a Jackson MSC authorized service agency, or those having prior authorization from the factory, performs the service. Any repair work by persons other than a Jackson MSC authorized service agency is the sole responsibility of the customer. Labor coverage is limited to regular hourly rates, overtime premiums and emergency service charges will not be paid by Jackson MSC.

Accessory components not installed by the factory carry a (1) one year parts warranty only. Accessory components such as table limit switches, pressure regulators, pre rinse units, etc. that are shipped with the unit and installed at the site are included. Labor to repair or replace these components is not covered by Jackson MSC.

This warranty is void if failure is a direct result from shipping, handling, fire, water, accident, misuse, acts of god, attempted repair by unauthorized persons, improper installation, if serial number has been removed or altered, or if unit is used for purpose other than it was originally intended.

TRAVEL LIMITATIONS Jackson MSC limits warranty travel time to (2) two hours and mileage to (100) one hundred miles. Jackson MSC will not pay for travel time

and mileage that exceeds this, or any fees such as those for air or boat travel without prior authorization. WARRANTY REGISTRATION CARD The warranty registration card supplied with the machine must be returned to Jackson MSC within 30 days to validate the warranty. REPLACEMENT PARTS WARRANTY Jackson replacement parts are warranted for a period of 90 days from the date of installation or 180 days from the date of shipment from

the factory, which ever occurs first. PRODUCT CHANGES AND UPDATES Jackson MSC reserves the right to make changes in design and specification of any equipment as engineering or necessity requires. THIS IS THE ENTIRE AND ONLY WARRANTY OF JACKSON MSC. JACKSON’S LIABILITY ON ANY CLAIM OF ANY KIND, INCLUDING

NEGLIGENCE, WITH RESPECT TO THE GOODS OR SERVICES COVERED HEREUNDER, SHALL IN NO CASE EXCEED THE PRICE OF THE GOODS OR SERVICES OR PART THEREOF WHICH GIVES RISE TO THE CLAIM.

THERE ARE NO WARRANTIES, EXPRESSED OR IMPLIED, INCLUDING FOR FITNESS OR MERCHANTABILITY, THAT ARE NOT SET FORTH HEREIN, OR THAT EXTEND BEYOND THE DURATION HEREOF. UNDER NO CIRCUMSTANCES WILL JACKSON MSC BE LIABLE FOR ANY LOSS OR DAMAGE, DIRECT OR CONSEQUENTIAL, OR FOR THE DAMAGES IN THE NATURE OF PENALTIES, ARISING OUT OF THE USE OR INABILITY TO USE ANY OF ITS PRODUCTS.

ITEMS NOT COVERED This warranty does not cover adjustments to timer cams or thermostats, cleaning wash arms or strainers, or replacement of wear items such

as curtains, squeeze tubes, drain balls, door guides, or gaskets beyond 30 days from installation of unit. Also not covered are conditions caused by the use of incorrect (non commercial) grade detergents, excessive supply water temperature or pressure, or hard water conditions.

TABLE OF CONTENTS

Section Title Page

I GENERAL SECTION

Specifications of the Tempstar 1 Detail of the Tempstar Data Plate 2 General Notes 3

II INSTALLATION INSTRUCTIONS 4

III DETERGENT CONTROL 5

IV INSTALLATION CHECKLIST 6 V OPERATION INSTRUCTIONS 7

VI TROUBLESHOOTING SECTION 8

VII DRAWINGS AND PARTS SECTION

Dimensions 12 Table Dimensions 13 Control Box Assembly 14 Incoming Plumbing Assembly 16 Outlet Plumbing Assembly 19 Booster Tank Assembly 20 Thermostats 21 Hood Assembly 22 Tub Front Assembly 23 Inner Tub Assembly 25 Wash Heaters/Rinse Heaters 26 Cantilver Arm/Door Assemblies 27 Wash & Rinse Arms/Manifolds 29 Wash Pump Exploded View 31 Wash Motor Hanger/Track Assemblies 33 Ordering Replacement Wire 34 Conduit and Fittings 35 Ordering Replacement Fasteners 36 Schematic, 380 Volt, 50 Hz 38

VIII IMPORTANT INFORMATION DATA SHEET 39

SPECIFICATIONS ofthe TEMPSTAR

PERFORMANCE/CAPABILITIES

OPERATING CAPACITY (RACKS/HOUR)

RACKS PER HOUR 57 DISHES PER HOUR 1425 GLASSES PER HOUR 1425

OPERATING CYCLE (SECONDS)

WASH TIME 45 RINSE TIME 11 DWELL TIME 2 TOTAL CYCLE TIME 60

TANK CAPACITY (GALLONS)

WASH TANK (MINIMUM) 8.0 BOOSTER TANK 3.0

TANK CAPACITY (LITERS)

WASH TANK (MINIMUM) 30.3 BOOSTER TANK 11.4

ELECTRICAL REQUIREMENTS

WASH PUMP MOTOR HP 3/4

AMPERAGE LOADS (12 KW BOOSTER HEATER) VOLTS PHASE AMPS

380 3 43.6

AMPERAGE LOADS (14 KW BOOSTER HEATER) VOLTS PHASE AMPS

380 3 48.4

WATER REQUIREMENTS

INLET TEMPERATURE (12 KW) 140 INLET TEMPERATURE (14 KW) 110 INLET TEMPERATURE (12 KW) 60 INLET TEMPERATURE (14 KW) 43.3 GALLONS PER HOUR 52.0 LITERS PER HOUR 196.8 WATER LINE SIZE I.P.S. (Minimum) 3/4” DRAIN LINE SIZE I.P.S. (Minimum) 1-1/2”

°F

°C

WASH PUMP CAPACITY

GALLONS PER MINUTE 150 LITERS PER MINUTE 567.8

TEMPERATURES

WASH--RINSE ---°F (MINIMUM) 180 WASH--RINSE ---°C (MINIMUM) 82.2

°F (MINIMUM) 150

°C (MINIMUM) 65.6

FLOW PRESSURE P.S.I. (Optimum) 20 FLOW PRESSURE (KG/SQ. CM) (Optimum) 1.41

FRAME DIMENSIONS

WIDTH 25 3/4”

65.4 CM

DEPTH 25 1/4”

64.1 CM

HEIGHT 56 3/4”

144.1 CM

STANDARD TABLE HEIGHT 34”

86.4 CM

MAXIMUM INSIDE CLEARANCE 17 1/4”

43.8 CM

DETAIL of the TEMPSTAR DATA PLATE

MANUFACTURER’S LOGO

MODEL DESIGNATION (I.E. “TEMPSTAR”)

AMPERAGE LOAD INFORMATION

MINIMUM PARAMETERS (SEE NOTE 1)

MANUFACTURERS ADDRESS INFORMATION

The data plate is located (standing before the unit) on the right side front corner, directly under the tub lip. Under no circumstances 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, 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 maintenance information concerning your dishmachine. You must follow the instructions and guidelines provided in this manual to ensure that your warranty remains in effect.

FOR SERVICE PERSONNEL: Jackson MSC Inc. provides technical support for all of the dishmachines detailed in this manual. We strongly recommend that you refer to this manual before making a call to our technical support staff. Please have this manual with you when you call so that our staff can refer you, if necessary, to the proper page. Technical support is avaliable from 8:00 a.m. to 5:00 p.m. (EST), Monday through Friday. Technical support is not available on holidays. Contact technical support toll-free at 1-888-800-5672. Please remember that technical support is available for service personnel only. Non-service personnel should refer to the list of provided service agencies in this manual for local service support.

NOTES CONCERNING THE TEMPSTAR MODEL DATA PLATES: NOTE 1: This area of the data plate denotes the minimum parameters that must be met in order for your dishmachine to operate at the

designed level of efficiency. Not meeting the required parameters can result in substandard performance of the dishmachine. Do not refer to the data plate example in this manual for the parameters of your machine; instead, refer to the data plate affixed to the machine. Not every Tempstar 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 container and machine for damage. A damaged container is an indicator that there may be some damage to the machine. If there is damage to both the container and machine, do not throw away the container. The dishmachine has been inspected and packed at the factory and is expected to arrive to you in new, undamaged condition. However, rough handling by carriers or others may result in there being damage to the unit while in transit. If such a situation occurs, do not return the unit to Jackson; instead, contact the carrier and ask them to send a representative to the site to inspect the damage to the unit and to complete an inspection report.. You must contact the carrier within 48 hours of receiving the machine. Also, contact the dealer through which you purchased the unit.

UNPACKING THE DISHMACHINE: Once the machine has been removed from the container, ensure that there are no missing parts from the machine. This may not be obvious at first. If it is discovered that an item is missing, contact Jackson immediately to have the missing item shipped to you.

In areas where the water pressure fluctuates or is greater than the recommended pressure, it is suggested that a water pressure regulator be installed. The Tempstar models covered in this manual come with water pressure regulators as standard equipment. Please notify Jackson immediately if this component is not present on your machine.

Do not confuse static pressure with flow pressure. Static pressure is the line pressure in a “no flow” condition (all valves and services are closed). Flow pressure is the pressure in the fill line when the fill valve is opened during the cycle.

It is also recommended that a shock absorber (not supplied with the Tempstar model) be installed in the incoming water line. This prevents line hammer (hydraulic shock), induced by the solenoid valve as it operates, from causing damage to the equipment.

PLUMBING CHECK: Slowly turn on the water supply to the machine after the incoming fill line and the drain line have been installed. Check for any leaks and repair as required. All leaks must be repaired prior to placing the machine in operation.

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 throroughly flushed prior to connecting it to any component of the dishmachine. It is necessary to remove all foreign debris from the water line that may potentially get trapped in the valves or cause an obstruction. Any valves that are fouled as a result of foreign matter left in the water line, and any expenses resulting from this fouling, are not the responsibility of the manufacturer.

CONNECTING THE DRAIN LINE: The drain for the Tempstar models covered in this manual are gravity disharge drains. All piping from the 1-1/2” MNPT connection on the waste accumulator must be pitched (1/4” per foot) to the floor or sink drain. All piping from the machine to the drain must be a minimum 1-1/2” I.P.S. and shall not be reduced. There must also be an air gap between the machine drain line and the floor sink or drain. If a grease trap is required by code, it should have a flow capacity of 5 gallons per minute.

WATER SUPPLY CONNECTION: Ensure that you have read the section entitled “PLUMBING THE DISHMACHINE” above before proceding. Install the water supply line (3/4” pipe size minimum) to the dishmachine line strainer using copper pipe. It is recommended that a water shut-off valve be installed in the water line between the main supply and the machine to allow access for service. The water supply line is to be capable of 25 PSI “flow” pressure at the recommended temperature indicated on the data plate.

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 operat ing requirements, machine voltage, total amperage load and serial number.

To install the incoming power lines, open the control box. This will require taking a phillipshead screwdriver and removing the four (4) screws on the front cover of the control box. Install 3/4” conduit into the pre-punched holes in the back of the control box. Route power wires and connect to power block and grounding lug. Install the service wires (L1, L2, and L3 (3 phase only)) to the appropriate terminals as they are marked on the terminal block. Install the grounding wire into the lug provided. 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 volt age 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.

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 deposit ed 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 occurences 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 accomodate 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 distibutor 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? Is the incoming water supply line at 3/4” minimum?

OPERATION INSTRUCTIONS

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

1. The pan strainer and pump suction strainer are in place and are clean.

2. The overflow tube and o-ring are installed.

3. That the wash and rinse arms are screwed securely into place and that their endcaps are tight. The wash and rinse arms should rotate freely.

unit will start automatically. Once the cycle is completed, open the door (again watching for the dripping hot water) and remove the rack of clean ware. Replace with a rack of soiled ware and close the doors. The process will then repeat itself.

OPERATIONAL INSPECTION: Based upon usage, the pan strainer may become clogged with soil and debris as the workday progresses. Operators should reguarly 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.

POWER UP: To energize the unit, turn on the power at the service breaker. The voltage should have been previously verified as being correct. If not, the voltage will have to be verified.

FILLING THE WASH TUB: Ensure that the delime switch is in the NORMAL position, and place the power switch into the ON position. The Tempstar should fill automatically and shut off when the appropriate level is reached (just below the pan strainer). Verify that the drain stopper is preventing the wash tub water from leaking excessively. There may be some slight leakage from the drain hole. Verify that there are no other leaks on the unit before proceeding any further. The wash tub must be completely filled before operating the wash pump to prevent damage to the component. Once the wash tub is filled, the unit is ready for operation.

WARE PREPERATION: 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 dishmchine will be reduced. It is important to remember that a dishmachine is not a garbage disposal and that simply throwing unscrapped 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.

SHUTDOWN AND CLEANING: At the end of the workday, close the doors. When the unit completes the cycle, turn the power switch to the OFF position and open the doors. Remove and clean the pan strainer. Remove the drain stopper from the tub and allow the tub to drain (NOTE: the wash tank water will be hot so caution is advised). Once the wash tub is drained, remove the pump suction strainer. Remove soil and debris from the strainer and set to the side. Unscrew the wash and rinse arms from their manifolds. Remove the endcaps and flush the arms with water. Use a brush to clean out the inside of the arms. If the nozzles appear to be clogged, use a toothpick to remove the obstruction. Wipe the inside of the unit out, removing all soil and scraps. Reassembly the wash and rinse arms and replace them in the unit. The arms only need to be hand tight, do not use tools to tighten them down. Reinstall the drain stopper and strainers and close the doors.

DAILY MACHINE PREPERATION: 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 may be necessary to run the machine through 3 cycles to ensure that all of the cold water is out of the system and to verify that the unit is operating correctly. To cycle the machine, ensure that the power is on and that the tub has filled to the correct level. Lift the doors and the cycle light will illuminate. When the light goes out, close the doors, the unit will start, run through the cycle, and shut off auto matically. Repeat this two more times. The unit should now be ready to proceed with the washing of ware.

WASHING A RACK OF WARE: To wash a rack, open the doors completely (being careful for hot water that may drip from the doors) and slide the rack into the unit. Close the doors and the

TROUBLESHOOTING SECTION

Dishmachine will not fill after the door

WARNING: Inspection, testing and repair of electrical equipment should only be performed by a qualified service techni cian. Many of the tests require that the unit have power to it and live electrical components be exposed. USE EXTREME CAUTION WHEN TESTING THE MACHINE.

Symptom

is closed. Power "ON" light is illuminated.

is closed. Power "ON" light is not illuminated.

Possible Cause Action

Faulty rinse solenoid valve. Repair or replace valve as required.

Faulty door switch. Verify the wiring of the switch; if

correct, replace the switch.

Fouled/faulty high level probe. Clean probe if fouled. If clean and

still not working, replace.

Service breaker tripped. Reset. If the breaker trips again,

contact an electrician to verify the amp draw of the machine.

Machine not connected to power source.

Verify that the machine has been properly connected to the power source.

Dishmachine will not run after the door is closed. Power "ON" light is illuminated and unit is filling.

Faulty power switch. Verify the wiring of the switch; if

correct, replace the switch.

Timer motor faulty. Verify that the timer is rotating. If

not, check to see that the motor is receiving power. If so, replace the motor and/or timer assembly.

Wash motor faulty/damaged. Verify that the wash motor is getting

power. If so, replace the motor.

Wash motor contactor faulty. Check for continuity; if contacts are

open, replace the contactor.

TROUBLESHOOTING SECTION

Symptom

Dishmachine runs continuously in the wash cycle.

Wash or rinse heater does not work.

Possible Cause Action

Machine is in Delime mode. Flip NORMAL/DELIME switch to

NORMAL mode.

Timer motor faulty. Verify that the timer is rotating. If

not, check to see that the motor is receiving power. If so, replace the motor and/or timer assembly.

Cam timer jammed by obstruction. Remove obstruction.

Faulty heater element. Check element for continuity; if

open, replace the heater.

Faulty heater contactor. Replace the contactor.

Dishmachine fills slowly and/or the rinse is week.

Misadjusted/faulty thermostat(s). Verify operation and setting of

thermostats, replace if necessary.

Clogged or obstructed rinse arms. Remove and clean rinse arms.

Low incoming water pressure. Adjust the water pressure regulator

to ensure that there is 20 PSI flow.

Y-strainer is clogged. Clean out Y-strainer.

TROUBLESHOOTING SECTION

Adjust spring tension as required by

loosening (not removing) spring bolt

WARNING: Inspection, testing and repair of electrical equipment should only be performed by a qualified service technician. Many of the tests require that the unit have power to it and live electrical components be exposed. USE EXTREME CAUTION WHEN TESTING THE MACHINE.

Symptom

Rinse water not reaching required temperature.

Wash water not reaching required temperature.

Possible Cause Action

Faulty rinse heater. Check element for continuity; if

open, replace the heater.

Misadjusted/faulty thermostat(s). Verify operation and setting of

thermostats, replace if necessary.

Rinse thermometer is defective. Replace thermometer.

Faulty wash heater. Check element for continuity; if

open, replace the heater.

Misadjusted/faulty thermostat(s). Verify operation and setting of

thermostats, replace if necessary.

Doors will not close completely.

Wash thermometer is defective. Replace thermometer.

Improper spring tension.

nuts and adjusting the tension. Tighten nuts back when done.

Obstruction in door channel. Remove the obstruction.

Doors are not square with frame. Adjust the frame to accommodate

the doors.

+ 29 hidden pages