Jackson TEMPSTAR HH NB, TEMPSTAR HH S Service Manual
TEMPSTAR HIGHER HOOD SERIES
UPRIGHT DOOR DISHMACHINES
TECHNICAL MANUAL
INSTALLATION MANUAL FOR EXPORT UNITS
SERVICE MANUAL FOR DOMESTIC UNITS
ELECTRICALLY HEATED MODELS:
TEMPSTAR HH
TEMPSTAR HH NB
STEAM HEATED MODELS:
TEMPSTAR HH S
May 6, 2009
P/N 7610-002-23-32 (Revision K)
Jackson MSC, LLC.
P.O. BOX 1060
HWY. 25E
BARBOURVILLE, KY. 40906
PHONE (606) 523-9795
FAX (606) 523-9196
www.jacksonmsc.com
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, during
the warranty period provided a Jackson MSC authorized service agency, or those having prior authorization from the factory, performs the
service. Any repair work by persons other than a Jackson MSC authorized service agency is the sole responsibility of the customer. Labor
coverage is limited to regular hourly rates, overtime premiums and emergency service charges will not be paid by Jackson MSC.
Accessory components not installed by the factory carry a (1) one year parts warranty only. Accessory components such as table limit switches, pressure regulators, pre rinse units, etc. that are shipped with the unit and installed at the site are included. Labor to repair or replace
these components is not covered by Jackson MSC.
This warranty is void if failure is a direct result from shipping, handling, fire, water, accident, misuse, acts of god, attempted repair by unauthorized persons, improper installation, if serial number has been removed or altered, or if unit is used for purpose other than it was originally intended.
TRAVEL LIMITATIONS
Jackson MSC limits warranty travel time to (2) two hours and mileage to (100) one hundred miles. Jackson MSC will not pay for travel time
and mileage that exceeds this, or any fees such as those for air or boat travel without prior authorization.
WARRANTY REGISTRATION CARD
The warranty registration card supplied with the machine must be returned to Jackson MSC within 30 days to validate the warranty.
REPLACEMENT PARTS WARRANTY
Jackson replacement parts are warranted for a period of 90 days from the date of installation or 180 days from the date of shipment from the
factory, which ever occurs first.
PRODUCT CHANGES AND UPDATES
Jackson MSC reserves the right to make changes in design and specification of any equipment as engineering or necessity requires.
THIS IS THE ENTIRE AND ONLY WARRANTY OF JACKSON MSC. JACKSON’S LIABILITY ON ANY CLAIM OF ANY KIND, INCLUDING
NEGLIGENCE, WITH RESPECT TO THE GOODS OR SERVICES COVERED HEREUNDER, SHALL IN NO CASE EXCEED THE PRICE
OF THE GOODS OR SERVICES OR PART THEREOF WHICH GIVES RISE TO THE CLAIM.
THERE ARE NO WARRANTIES, EXPRESSED OR IMPLIED, INCLUDING FOR FITNESS OR MERCHANTABILITY, THAT ARE NOT SET
FORTH HEREIN, OR THAT EXTEND BEYOND THE DURATION HEREOF. UNDER NO CIRCUMSTANCES WILL JACKSON MSC BE
LIABLE FOR ANY LOSS OR DAMAGE, DIRECT OR CONSEQUENTIAL, OR FOR THE DAMAGES IN THE NATURE OF PENALTIES,
ARISING OUT OF THE USE OR INABILITY TO USE ANY OF ITS PRODUCTS.
ITEMS NOT COVERED
This warranty does not cover cleaning or deliming of the unit or any component such as, but not limited to, wash arms, rinse arms or 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 items such as curtains, drain balls, door guides or gaskets
during the first 30 days after installation. Also, not covered are conditions caused by the use of incorrect (non-Commercial) grade detergents,
incorrect water temperature or pressure, or hard water conditions.
2
STOP!
PARE!
ARRET!
CALL 1-888-800-5672 TO REGISTER THIS PRODUCT!
FAILURE TO DO SO WILL VOID THE WARRANTY!
LLAME AL 1-888-800-5672 PARA REGISTRAR ESTE PRODUCTO!
AL NO HACERLO LA GARANTIA SERA ANULADA!
S.V.P. APPELER 1-888-800-5672 POUR ENREGISTRER CE PRODUIT,
LA GARANTIE SERA ANNULEE POUR TOUT PRODUIT NON- ENREGISTREE
3
REVISION
K
05-06-09
ARL
N/A
Added hi-limit thermostat set point instructions.
F 06-01-04 MAW N/A Change to new layout.
G 05-20-05 MAW N/A
H 01-17-06 MAW 7609 Added universal timer, parts & schematics.
I 07-06-06 MAW
J 09-14-07 MAW
REVISION
DATE
MADEBYAPPLICABLE
ECN
7713, 7571
7493, 7553
7411, 7422
7231
DETAILS
Corrected amperage ratings, changed to thermostat bracket
05700-011-81-64, changed thermostat 05930-121-71-29 to thermostat kit 06401-140-00-32, updated drawing for false panel
installation, and added SDI override instructions.
Updated specification & dimension pages. Updated drain quench
assembly. Replaced door switch 05930-003-02-20 with 05930003-05-84. Added false panel kit numbers, door component kits.
Replace ball stop components. Replace thermostat 05930-12171-29 with 05930-510-03-79. Added the wash & rinse thermometer decals.
Obsoleting I/O manual, added warranty and repair centers info.
Listed minimum cycle times. Added Top Mount Control Box:
dimensions, hood weldment, control box, and schematics.
Corrected the rinse tank cover number, updated the cantilever
support bracket and reed switch numbers.
i
NOMENCLATURE FOR THE MODELS COVERED IN THIS MANUAL
TEMPSTAR HH S
TEMPSTAR HH = Electrically heated, hot water sanitizing, with booster heater, door-type dishmachine with a higher hood
TEMPSTAR HH NB = Electrically heated, hot water sanitizing, no rinse booster, door-type dishmachine with a higher hood
TEMPSTAR HH S = Steam heated, hot water sanitizing, door-type dishmachine with a higher hood
Model:
Serial No.:
Installation Date:
Service Rep. Name:
Phone No.:
ii
TABLE OF CONTENTS
SECTION DESCRIPTION PAGE
I. SPECIFICATIONS
Operating Capacities 2
Electrical Requirements 3
Top Mount Control Box Dimensions 4
Side Mount Control Box Dimensions 5
Table Dimensions 6
II. INSTRUCTIONS SECTION
Installation Instructions 8
Electrical Installation Instructions 9
Detergent Control 10
Operation Instructions 11
Water Consumption Issues 12
III. PREVENTATIVE MAINTENANCE 13
IV. TROUBLESHOOTING 15
V. PARTS SECTION
Top Mount Control Box Assembly 19
Side Mount Control Box Assembly 22
Hood Assembly 24
Cantilever Arm & Door Assemblies 25
Tub Assembly 27
Steam Tub Assembly 29
Frame Assembly 31
Rinse Tank Assembly 32
Steam Coil Assembly 33
Incoming Steam Plumbing Assemblies 34
Motors - Wash Heaters - Rinse Heaters 35
Incoming Plumbing / Outlet Plumbing Assembly (Tempstar HH) 36
Incoming Plumbing Assembly (Tempstar HH NB) 38
Drain Quench Assembly 39
Solenoid Valve Repair Kit / Vacuum Breaker Repair Kit 40
Wash & Rinse Arms / Manifold Assemblies 41
Transformer Box Assembly 43
Safety Door Interlock (SDI) Option/Door Interlock Override Instructions 44
Exhaust Fan Control Option 45
False Panel Installation 46
iii
TABLE OF CONTENTS
SECTION DESCRIPTION PAGE
VI. SCHEMATICS
Tempstar HH (Top Mount Control Box) 208 - 230 V, 50/60 HZ, single/three phase 48
Tempstar HH (Top Mount Control Box) 460 V, 60 HZ, three phase 49
Tempstar HH (Universal Timer) 208 - 230 V, 50/60 HZ, single/three phase 50
Tempstar HH (Universal Timer) 460 V, 60 HZ, three phase 51
Tempstar HH NB (Universal Timer) 208 - 230 V, 50/60 HZ, single/three phase 52
Tempstar HH NB (Universal Timer) 460 V, 60 HZ, three phase 53
Tempstar HH S (Universal Timer) 208 - 230 V, 50/60 HZ, single/three phase 54
Tempstar HH 208 - 230 V, 50/60 HZ, single/three phase 55
Tempstar HH 460 V, 60 HZ, three phase 56
Tempstar HH NB 208 - 230 V, 50/60 HZ, single/three phase 57
Tempstar HH NB 460 V, 60 HZ, three phase 58
Tempstar HH S 208 - 230 V, 50/60 HZ, single/three phase 59
Tempstar HH 415 V, 50 HZ, three phase 60
VIII. MAINTENANCE & REPAIR CENTERS
Alabama - Florida 62
Florida - Maryland 63
Maryland - New York 64
New York - Pennsylvania 65
Rhode Island - Wisconsin 66
Wisconsin - Wyoming /International 67
iv
SECTION 1:
SPECIFICATION INFORMATION
1
SECTION 1: SPECIFICATION INFORMATION
OPERATING CAPACITIES
PERFORMANCE/CAPABILITIES
OPERATING CAPACITY:
SELECTION (A)
RACKS PER HOUR 53
DISHES PER HOUR 1325
GLASSES PER HOUR 1325
SELECTION (B)
RACKS PER HOUR 29
DISHES PER HOUR 725
GLASSES PER HOUR 725
SELECTION (C)
RACKS PER HOUR 20
DISHES PER HOUR 500
GLASSES PER HOUR 500
SELECTION (D)
RACKS PER HOUR 12
DISHES PER HOUR 300
GLASSES PER HOUR 300
OPERATING CYCLE (SECONDS):
MINIMUM (OTHER CYCLE TIMES ARE AVAILABLE)
WASH TIME 45
RINSE TIME 15
TOTAL CYCLE TIME 60
TANK CAPACITY
RINSE TANK (GALLONS) 3.0
RINSE TANK (LITERS) 11.4
WASH TANK (GALLONS) 8.0
WASH TANK (LITERS) 30.3
ELECTRICAL REQUIREMENTS
WASH MOTOR HP 2.0
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.
WATER REQUIREMENTS
TEMPSTAR HH:
WASH TEMPERATURE (MINIMUM)(°F) 150
WASH TEMPERATURE (MINIMUM)(°C) 66
RINSE TEMPERATURE (MINIMUM)(°F) 180
RINSE TEMPERATURE (MINIMUM)(°C) 83
INLET WATER TEMPERATURE:
12KW RINSE HEATER (°F) 140
12KW RINSE HEATER (°C) 60
14KW RINSE HEATER (°F) 110
14KW RINSE HEATER (°C) 44
FLOW PRESSURE (PSI) 20±5
WATER LINE SIZE (NPT) 3/4”
DRAIN LINE SIZE (NPT) 1 1/2”
TEMPSTAR HH NB/TEMPSTAR HH S:
WASH TEMPERATURE (MINIMUM)(°F) 150
WASH TEMPERATURE (MINIMUM)(°C) 66
RINSE TEMPERATURE (MINIMUM)(°F) 180
RINSE TEMPERATURE (MINIMUM)(°C) 83
INLET WATER TEMPERATURE (°F) 180
INLET WATER TEMPERATURE (°C) 83
FLOW PRESSURE (PSI) 20±5
WATER LINE SIZE (NPT) 3/4”
DRAIN LINE SIZE (NPT) 1 1/2”
STEAM REQUIREMENTS
COIL SIZE 3/4”
STEAM FLOW PRESSURE (P.S.I.) 10-20
CONSUMPTION @ 15 P.S.I. (LBS/HR) 45
Tempstar HH Series Technical Manual 7610-002-23-32
Issued: 09/14/2007 Revised: N/A
2
SECTION 1: SPECIFICATION INFORMATION
ELECTRICAL REQUIREMENTS
NOTE: Typical Electrical Circuit is based upon (1) 125% of the full amperage load of the machine and (2) typical fixedtrip circuit breaker sizes as listed in the NEC 2002 Edition. Local codes may require more stringent protection than
what is displayed here. Always verify with your electrical service contractor that your circuit protection is adequate
and meets all applicable national and local codes. These numbers are provided in this manual simply for reference
and may change without notice at any given time.
TEMPSTAR HH:
RINSE TYPICAL
TS PH HZ RATINGS AMPS CIRCUIT
VOL
415 3 60 12KW 28 A 35 AMP
415 3 60 14KW 30 A 40 AMP
208 1 60 12KW@240V 75 A 100 AMP
208 1 60 14KW@240V 82 A 110 AMP
230 1 60 12KW@240V 81 A 110 AMP
230 1 60 14KW@240V 90 A 125 AMP
208 3 60 12KW@240V 48 A 60 AMP
208 3 60 14KW@240V 52 A 70 AMP
230 3 60 12KW@240V 52 A 70 AMP
230 3 60 14KW@240V 57 A 80 AMP
460 3 60 12KW@480V 24 A 30 AMP
460 3 60 14KW@480V 26 A 35 AMP
HEATER TOTAL ELECTRICAL
TEMPSTAR HH NB:
RINSE TYPICAL
VOL
TS PH HZ RATINGS AMPS CIRCUIT
HEATER TOTAL ELECTRICAL
208 1 60 N/A 31 A 35 AMP
230 1 60 N/A 33 A 35 AMP
208 3 60 N/A 23 A 25 AMP
230 3 60 N/A 24 A 35 AMP
460 3 60 N/A 10 A 15 AMP
TEMPSTAR HH S:
RINSE TYPICAL
VOL
TS PH HZ RATINGS AMPS CIRCUIT
208 1 60 N/A 12 A 15 AMP
230 1 60 N/A 12 A 15 AMP
208 3 60 N/A 12 A 15 AMP
230 3 60 N/A 12 A 15 AMP
HEATER TOTAL ELECTRICAL
Tempstar HH Series Technical Manual 7610-002-23-32
Issued: 09/14/2007 Revised: N/A
3
34 [861mm]
73
1
4
[1863mm]
25 [637mm]
86
3
4
[2202mm]
B
17 [432mm]
C
73 [1856mm]
27 [687mm]
A
25
1
4
[639mm]
B
1 [27mm]
3 [79mm]
C
15
1
4
[387mm]
11
3
4
[298mm]
SECTION 1: SPECIFICATION INFORMATION
LEGEND
A - DRAIN 1 1/2" IPS
B - WATER INLET 3/4" IPS
C - ELECTRICAL CONNECTION
All vertical dimensions are +/- 1/2" due to
adjustable bullet feet.
A
3 [76mm]
4 [101mm]
4 [102mm]
B
TEMPSTAR HH DIMENSIONS (TOP MOUNT CONTROL BOX)
Tempstar HH Series Technical Manual 7610-002-23-32
Issued: 09/14/2007 Revised: N/A
4
SECTION 1: SPECIFICATION INFORMATION
34 [861mm]
7
1
2
[190mm]
12
3
4
[327mm]
73
3
4
[1876mm]
A
25 [637mm]
25
1
4
[639mm]
B
1 [27mm]
A
3 [76mm]
4 [101mm]
4 [102mm]
3 [77mm]
15
1
4
[388mm]
86
1
4
[2190mm]
LEGEND
A - DRAIN 1 1/2" IPS
B - WATER INLET 3/4" IPS
C - ELECTRICAL CONNECTION
All dimensions are in inches. All vertical
dimensions are +/- 1/2" due to adjustable
bullet feet.
B
TEMPSTAR HH DIMENSIONS (SIDE MOUNT CONTROL BOX)
27
[687mm]
12 1/4
[310mm]
Tempstar HH Series Technical Manual 7610-002-23-32
Issued: 09/14/2007 Revised: N/A
5
SECTION 1: SPECIFICATION INFORMATION
TABLE DIMENSIONS
LETTER DIM (IN) DIM (CM)
A
B
C
OPENING
A 4” (MIN) 10.2 CM (MIN)
B 2 1/2” 6.4 CM
C 20 1/2” 52.1 CM
D 25 1/4” 64.1 CM
E 2 1/4” 10.2 CM
F 1 1/2” 3.8 CM
D
G 3/4” 1.9 CM
TABLE DIMENSIONS
CORNER INSTALLATION
E
A
C
OPENING
D
G
A
F (ROLL)
C
B
TABLE DIMENSIONS
CONNECTION TO DISHMACHINE
D
C
T
ABLE DIMENSIONS STRAIGHT
THROUGH INSTALLATION
OPENING
D
Tempstar HH Series Technical Manual 7610-002-23-32
Issued: 09/14/2007 Revised: N/A
6
SECTION 2: INSTALLATION &
OPERATION INSTRUCTIONS
7
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.
VISUAL INSPECTION: Before installing the unit, check the container and machine for damage. A damaged container is an indicator that there may be some damage to the machine. If there is damage to both the container and machine, do not throw away
the container. The dishmachine has been inspected and packed at the factory and is expected to arrive to you in new, undamaged
condition. However, rough handling by carriers or others may result in there being damage to the unit while in transit. If such a situation occurs, do not return the unit to Jackson; instead, contact the carrier and ask them to send a representative to the site to
inspect the damage to the unit and to complete an inspection report. You must contact the carrier within 48 hours of receiving the
machine. Also, contact the dealer through which you purchased the unit.
UNPACKING THE DISHMACHINE: Once the machine has been removed from the container, ensure that there are no missing
parts from the machine. This may not be obvious at first. If it is discovered that an item is missing, contact Jackson immediately to
have the missing item shipped to you.
LEVEL THE DISHMACHINE: The dishmachine is designed to operate while being level. This is
important to prevent any damage to the machine during operation and to ensure the best results
when washing ware. The unit comes with adjustable bullet feet, which can be turned using a pair of
channel locks or by hand if the unit can be raised safely. Ensure that the unit is level from side to side
and from front to back before making any connections.
Raise
Frame with Adjustable Foot
Lower
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 is a gravity discharge drain. All piping from the 1 1/2” FNPT connection on the wash
tank must be pitched (1/4” per foot) to the floor or sink drain. All piping from the machine to the drain must be a minimum 1 1/2”
I.P.S. and shall not be reduced. There must also be an air gap between the machine drain line and the floor sink or drain. If a grease
trap is required by code, it should have a flow capacity of 5 gallons per minute.
WATER SUPPLY CONNECTION: Ensure that you have read the section entitled
“PLUMBING THE DISHMACHINE” before proceeding. Install the water supply line (3/4”
pipe size minimum) to the dishmachine line strainer using copper pipe. It is recommended that a water shut-off valve be installed in the water line between the main supply and the machine to allow access for service.
The water supply line is to be capable of 20±5 PSI “flow” pressure at the recommended temperature indicated on the data plate.
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
Incoming Plumbing Y-strainer Connection
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.
STEAM LINE CONNECTION: The steam machines come with lines by which the source steam needs to be connected. Connect
all steam lines to the machine as all applicable codes provide. See machine data plate for information concerning steam flow pressure.
Tempstar HH Series Technical Manual 7610-002-23-32
Issued: 09/14/2007 Revised: N/A
8
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
ELECTRICAL 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.
To install the incoming power lines, open the control box. This will require taking
a phillips head 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, & L3 (three 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. 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.
Power Block
Incoming Power Connection
Ground Lug
Tempstar HH Series Technical Manual 7610-002-23-32
Issued: 09/14/2007 Revised: N/A
9
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 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.
Tempstar HH Series Technical Manual 7610-002-23-32
Issued: 09/14/2007 Revised: N/A
10
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
OPERATION INSTRUCTIONS
PREPARATION: Before proceeding with the start-up of the unit, verify the following:
1. The pan strainer and pump suction strainer are in place and are clean.
2. The overflow tube and o-ring are installed.
3. That the wash and rinse arms are screwed securely into place and that their endcaps are tight. The wash and rinse arms
should rotate freely.
POWER UP: To energize the unit, turn on the power at the service breaker. The voltage should have been previously verified
as being correct. If not, the voltage will have to be verified.
FILLING THE WASH TUB: For the initial fill, ensure that the cycle selection switch is in the “AUTO” (automatic) position, and
place the power switch in the “ON” position. The unit will fill automatically and run through a rinse cycle. Open the doors and
verify that the water level is correct. Hereafter, the water level is controlled by the overflow tube. Verify that the drain stopper is
preventing the wash tub water from draining excessively. There may be some slight leakage from the drain hole. Verify that
there are no other leaks on the unit before proceeding any further. The wash tub must be completely filled before operating the
wash pump to prevent damage to the component. Once the wash tub is filled, the unit is ready for operation.
WARE PREPARATION: Proper preparation of ware will help ensure good results and less re-washes. If not done properly, ware
may not come out clean and the efficiency of the dishmachine will be reduced. It is important to remember that a dishmachine
is not a garbage disposal and that simply throwing unscraped dishes into the machine simply defeats the purpose altogether
of washing the ware. Scraps should be removed from ware prior to being loaded into a rack.
Pre-rinsing and pre-soaking are required, 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. Lift the doors and the cycle light will illuminate. When the light goes out,
close the doors, the unit will start, run through the cycle, and shut off automatically. Repeat this two more times. The unit should
now be ready to proceed with the washing of ware.
WASHING A RACK OF WARE: To wash a rack, open the doors completely (being careful for hot water that may drip from the
doors) and slide the rack into the unit. Close the doors and the unit will start automatically. Once the cycle is completed, the
cycle light will turn off, open the door (again watching for the dripping hot water) and remove the rack of clean ware. Replace
with a rack of soiled ware and close the doors. The process will then repeat itself.
OPERATIONAL INSPECTION: Based upon usage, the pan strainer may become clogged with soil and debris as the workday
progresses. Operators should regularly inspect the pan strainer to ensure it has not become clogged. If the strainer does, it will
reduce the washing capability of the machine. Instruct operators to clean out the pan strainer at regular intervals or as required
by work load.
Tempstar HH Series Technical Manual 7610-002-23-32
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SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
OPERATION INSTRUCTIONS (CONTINUED)
SHUTDOWN AND CLEANING: Secure steam flow to the machine in accordance with applicable codes and procedures. Steam
flow must be secured prior to cleaning the inside of the machine. At the end of the workday, close the doors. When the unit com-
pletes 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, 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 drain stopper and strainers and close the doors.
WATER CONSUMPTION ISSUES AND EFFICIENCY: The models covered in this manual provide you, the customer, with the
ability to control the hourly rack capacity of the machine. Extending the wash cycle to wash severely soiled ware, such as mixing bowls, does not increase the machine’s water consumption. However, selecting a longer time cycle does lower the amount
of dishes the machine will be able to wash per hour. It is important for operators to select the correct wash cycle depending on
the amount of washing required. Not every rack of dishes requires the machine to be set on the longest wash cycle!
Using good prescrapping procedures and observing the results of individual racks of ware, operators will soon gain the experience and knowledge required to ensure that the dishmachine operates at peak efficiency for your needs. Water hardness and
detergent usage will also effect the results of the dishmachine.
Tempstar HH Series Technical Manual 7610-002-23-32
Issued: 09/14/2007 Revised: N/A
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SECTION 3:
PREVENTATIVE MAINTENANCE
13
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. Jackson highly recommends that any maintenance and repairs
not specifically discussed in this manual should be performed by QUALIFIED SERVICE PERSONNEL ONLY. Performing maintenance on your dishmachine may void your warranty if it is still in effect, so if you have a question or concern, do not hesitate
to contact one of the QUALIFIED SERVICE AGENCIES listed in the back of this manual.
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 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 a QUALIFIED SERVICE AGENCY.
Some problems, however, may having nothing to do with the machine itself and no amount of preventative maintenance 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 a QUALIFIED SERVICE AGENCY 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 a QUALIFIED SERVICE AGENCY 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.
Tempstar HH Series Technical Manual 7610-002-23-32
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SECTION 4:
TROUBLESHOOTING
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SECTION 4: TROUBLESHOOTING
COMMON PROBLEMS
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.
Problem: Dishmachine will not fill after the door is close. Power “ON” light is illuminated.
1. Faulty rinse solenoid valve. Repair or replace valve as required.
2. Faulty door switch. Verify the wiring of the switch; if correct, replace the switch.
3. Fouled/faulty high level probe. Clean probe if fouled. If clean, and still not working, replace.
Problem: Dishmachine will not fill after the door is closed. Power “ON” light is not illuminated.
1. Service breaker tripped. Reset. If the breaker trips again, contact an electrician to verify the amp draw of the machine.
2. Machine not connected to power source. Verify that the machine has been properly connected to the power source.
3. Faulty power source. Verify the wiring of the switch; if correct, replace switch.
Problem: Dishmachine will not run after the door is closed. Power “ON” light is illuminated and the unit is filling.
1. Timer motor is 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.
2. Wash motor faulty/damaged. Verify that the wash motor is getting power. If so, replace the motor.
3. Wash motor contactor faulty. Check for continuity; if contacts are open, replace the contactor.
Problem: Dishmachine runs continuously in the wash cycle.
1. Machine is in delime mode. Change Operation Mode from DELIME to NORMAL position.
2. Wash cycle delay timer is faulty. During the wash cycle, the cam timer will move for the first 30 seconds of the wash cycle.
The cycle delay timer will then cause the cam timer to stop, in order to increase the length of the wash cycle. The red light on
the delay timer is in control of the cam timer. If the red light is not turning on (only during cycles B, C or D), replace the cycle
timer.
3. Wash cycle delay timer settings not correctly adjusted. If the wash cycle delay timer and rotating cam timer are working
correctly, the time cycles on the delay timer may be incorrectly adjusted. Adjust the delay potentiometer corresponding to the
B, C or D cycle. Rerun the appropriate cycle and see if the adjustment has made any change in the length of the cycle. If not,
replace the cycle delay timer.
4. Cam timer is faulty. Confirm that the wash cycle delay timer is functioning correctly (see above). Confirm that the timer
motor is receiving power. If it is, replace the motor and/or timer assembly. Make sure there are no obstructions which limit the
rotation of the cam timer.
Problem: Wash or rinse heater does not work.
1. Faulty heater element. Check element for continuity; if open, replace the heater.
2. Faulty heater contactor. Replace the contactor.
3. Misadjusted/faulty thermostat(s). Verify operation and setting of thermostats, replace if necessary.
Problem: Dishmachine fill slowly and/or the rinse is weak.
1. Clogged or obstructed rinse arms. Remove and clean the rinse arms.
2. Low incoming water pressure. Adjust the water pressure regulator to ensure that there is 20±5 PSI flow.
3. Y-strainer is clogged. Clean out the Y-strainer.
Problem: Rinse water not reaching required temperature.
1. Faulty rinse heater. Check element for continuity; if open, replace heater.
2. Misadjusted/faulty thermostat(s). Verify operation and setting of thermostats, replace if necessary.
3. Rinse thermometer is defective. Replace thermometer.
Tempstar HH Series Technical Manual 7610-002-23-32
Issued: 09/14/2007 Revised: N/A
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