Jackson Tempstar-Ventless Service Manual

INSTALLATION/OPERATION

& TECHNICAL MANUAL

ELECTRICALLY HEATED MODELS:

TEMPSTAR

TEMPSTAR LT

TEMPSTAR NB

TEMPSTAR - VENTLESS

STEAM HEATED MODELS:

TEMPSTAR S

Jackson WWS, INC.

P.O. BOX 1060

BARBOURVILLE, KY. 40906

1.888.800.5672

www.jacksonwws.com

TEMPSTAR SERIES UPRIGHT DOOR DISHMACHINES

June 10, 2015 P/N 7610-003-61-42 P

iii

REVISION

DATE

MADEBYAPPLICABLE

ECN

DETAILS

A 11/11/08 ARL 8045 Released to production.

B 04/22/2009 ARL 8094 Added new NSF rating.

C 06/22/2009 JC 8114 Removed NSF Rating from steam heated unit.

D 07/24/2009 ARL 8104 Added information regarding electrical field conversion.

E 02/02/2010 RLC Pending Added information about Fused Universal Timer (pg 19)

F 01/10/2013 RLC 8252

Updated schematic and control box assembly for rotary switch/Removed EnergyStar Logo.

G 03/07/2013 RLC QOF NDB-219 Updated Jackson logo and company name

H 12/17/2013 MHH

Corrected part number for “right false panel kit,” pg. 43. Removed “STOP” warning page, pg. 3.

I 05/28/2014 MHH 8287 New bearing & part # on rinse arm assy, pg. 41

J 11/17/2014 KAP N/A

Updated Drain Quench Image on pg. 45 Added Drain Quench Miscellaneous Parts on pg. 55

K 01/06/2015 KAP N/A

Updated part number for O-Ring & Diaphragm on pg. 39 P/N 06401-003-07-42 was replaced by P/N 4810-200-03-18.

L 01/14/15 KAP QOF-386

Removed regulator, and added Y-Strainer to the assemblies on pg. 4, 36 & 38. Paragraph content was changed on pg. 7. Changes the PSI flow on pg. 15

M 03/02/15 KAP QOF-386 Updated wire colors on schematic pg’s 49, 50, 51, 52, & 53.

N 04/06/15 KAP N/A Inserted note pertaining to corner installation pg. 6

P 06/10/15 KAP N/A

Added Ventless Operating Capacities on pg. 2 Added Pressure Regulator Option Dimensions on pg. 5 Added Ventless Machine Dimensions on pg. 6 Added Ventless pipe line size on pg. 9 Added Door interlock items on pg. 23 Updated Tub & Tub Assembly Thermostats on pg’s. 25-28 Added thermister to Rinse Tank Assembly on pg. 30 Added Ventless Plumbing pg’s. 41 & 42 Added Ventless Heat Recovery Assembly pg. 46 Updated Schematic pg’s. 54 & 55 Added Solid State BB/LT Schematic on page 59

NOMENCLATURE FOR THE MODELS COVERED IN THIS MANUAL

Model:

Serial No.:

Installation Date:

Service Rep. Name:

Phone No.:

TEMPSTAR

Electrically heated, high temp, hot water sanitizing, with booster heater, door-type dishmachine

TEMPSTAR LT

Electrically heated, low temp, chemical sanitizing, no rinse booster, door-type dishmachine

TEMPSTAR NB

Electrically heated, high temp, hot water sanitizing, no rinse booster, door-type dishmachine

TEMPSTAR S

Steam heated, high temp, hot water sanitizing, door-type dishmachine

TEMPSTAR HH VENTLESS

Electrically heated high temp, hot water sanitizing, with booster heater

and ventless heat recovery system

Jackson WWS,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.

Section

Description Page

I. Specifications

Operating Capacities 2 Electrical Requirements 3 Dimensions Tempstar/Tempstar LT/Tempstar NB (Y-Strainer Option) 4 Dimensions Tempstar/Tempstar LT/Tempstar NB (Pressure Regulator Option) 5 Dimensions Tempstar Ventless Heat Recovery System 6 Table Dimensions 7

II. Installation/Operation Instructions

Installation Instructions 9 Electrical Installation Instructions 10 Operation Instructions 11 Detergent Control 12 False Panel Installation 13

III. Preventative Maintenance 14

IV. Troubleshooting Section 16

V. Drawing/Parts Section

Top Mounted Control Box Assembly (Universal Timer) 20 Hood Assembly (Bolted Single Support Design) 22 Cantilever Arm/Door Assemblies 23 Tub Assembly 25 Steam Tub Assembly 27 Frame Assembly 29 Rinse Tank Assembly 30 Coil Assembly 32 Incoming Steam Plumbing Assembly 33 Wash Motors 34 Motor & Pump Assembly 35 Wash Heaters/Rinse Heaters 36 Incoming Plumbing Assembly (Y-Strainer Option) 38 Incoming Plumbing Assembly (Pressure Regualtor Option) 41 Tempstar Ventless Heat Recovery Plumbing 44 1/2” Solenoid Valve & 1/2” NPT Vacuum Breaker Repair Parts Kits 46 Wash and Rinse Arm/Manifold Assemblies 47 Ventless Heat Recovery Assembly 49 Door Interlock Assembly 51 Safety Door Interlock (SDI)/Exhaust Fan Control/Transformer Mounting Box Components 52 GO*BOX Kit 53 Drain Quench Assembly 54

TABLE OF CONTENTS

VI.A Electrical Diagrams - Top Mounted Control Boxes

Solid State 208 - 230V, 50/60 Hz, single/three phase 58 Tempstar (UT w/Cycle Switches) 208 - 230V, 50/60 Hz, single/three phase 59 Solid State 460V, 60 Hz, three phase 60 Tempstar (UT w/Cycle Switches) 460V, 60 Hz, three phase 61 Solid State Tempstar LT & NB 208 - 230V, 50/60 Hz, single/three phase 62 Tempstar LT & NB 208 - 230V, 50/60 Hz single/three phase 63 Tempstar 208 - 230V, 50/60 Hz single/three phase 64 Tempstar LT & NB (UT w/Cycle Switches) 460V, 60 Hz, three phase 65 Tempstar S (Universal Timer) 208 - 230V, 60 Hz, single/three phase 66

VI.C Electrical Diagram Options

Safety Door Interlock (SDI) 68 Drain Quench 69

TABLE OF CONTENTS

SECTION 1:

SPECIFICATION INFORMATION

Tempstar LT/NB/S Technical Manual 7610-003-61-42

SECTION 1: SPECIFICATION INFORMATION

OPERATING CAPACITIES

PPEERRFFOORRMMAANNCCEE//CCAAPPAABBIILLIITTIIEESS Operating Capacity:

High Temperature Racks per Hour 58 Dishes per Hour 1450 Glasses per Hour 1450

Low Temperature Racks per Hour 50 Dishes per Hour 1250 Glasses per Hour 1250

OOppeerraattiinngg CCyyccllee ((SSEECCOONNDDSS)):: Minimum (other cycle times are available)

High Temperature Wash Time 40 Rinse Time 13 Dwell Time 4 Total Cycle Time 57

High Temperature Ventless Wash Time 40 Rinse Time 13 Dwell Time 4 Condensate Removal 30 Total Cycle Time 87

Low Temperature Wash Time 45 Rinse Time 11 Dwell Time 10 Total Cycle Time 66

Tank Capacity (Gallons): Wash Tank 8.0 Rinse Tank (TEMPSTAR) 3.0

Tank Capacity (Liters): Wash Tank 30.3 Rinse Tank (TEMPSTAR) 11.4

SStteeaamm RReeqquuiirreemmeennttss:: Coil Size 3/4" Steam Flow Pressure (P.S.I) 10-20 Consumption @ 15 P.S.I. ( Lbs/Hr) 45

EElleeccttrri

iccaall LLooaaddss ((aass aapppplliiccaabbllee))::

Wash Motor HP 3/4

WWaatteerr RReeqquuiirreemmeennttss TTeemmppssttaarr && VVeennttlleessss::

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 14KW Ventless (°F) 40-70

14KW Ventless (°C) 4.4-21 Flow Pressure (PSI) 10 Water Line Size (NPT) (Vented) 1/2” Water Line Sze (Ventless) 3/4" Drain Line Size (NPT) 1 1/2”

TTeemmppssttaarr

LLTT::

Wash Temperature (Minimum)(°F) 130 Wash Temperature (Minimum)(°C) 55 Rinse Temperature (Minimum)(°F) 130 Rinse Temperature (Minimum)(°C) 55 Inlet Water Temperature (°F) 130 Inlet Water Temperature (°C) 55 Flow Pressure (PSI) 10 Water Line Size (NPT) 1/2” Drain Line Size (NPT) 1 1/2” Minimum Chlorine Required (PPM) 50

TTeemmppssttaarr NNBB// TTeemmppssttaarr ss::

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) 10 Water Line Size (NPT) 1/2” Drain Line Size (NPT) 1 1/2”

Tempstar LT/NB/S Technical Manual 7610-003-61-42

SECTION 1: SPECIFICATION INFORMATION

ELECTRICAL REQUIREMENTS

TEMPSTAR:

RINSE TYPICAL HEATER TOTAL ELECTRICAL

VOLTS

PH HZ RATINGS AMPS CIRCUIT

208 1 50 12KW@240V 71 A 90 AMP 208 1 50 14KW@240V 78 A 100 AMP 230 1 50 12KW@240V 78 A 100 AMP 230 1 50 14KW@240V 86 A 110 AMP

208 3 50 12KW@240V 45 A 60 AMP 208 3 50 14KW@240V 49 A 70 AMP 230 3 50 12KW@240V 48 A 60 AMP 230 3 50 14KW@240V 53 A 70 AMP 380 3 50 12KW@380V 29 A 40 AMP 380* 3 50 14KW@208V 34 A 45 AMP 415 3 50 12KW@415V 26 A 35 AMP 415 3 50 14KW@415V 29 A 40 AMP 440 3 50 12KW@460V 21 A 30 AMP 440 3 50 14KW@460V 25 A 35 AMP

208 1 60 12KW@240V 69 A 90 AMP 208 1 60 14KW@240V 76 A 100 AMP 230 1 60 12KW@240V 76 A 100AMP 230 1 60 14KW@240V 84 A 110 AMP

208 3 60 12KW@240V 43 A 60 AMP 208 3 60 14KW@240V 47 A 60 AMP 230 3 60 12KW@240V 46 A 60 AMP 230 3 60 14KW@240V 51 A 70 AMP 460 3 60 12KW@480V 22 A 30 AMP 460 3 60 14KW@480V 25 A 35 AMP

* This model is wired in a wye configuration for the heaters.

TEMPSTAR LT/TEMPSTAR NB:

RINSE TYPICAL HEATER TOTAL

ELECTRICAL

VOLTS

PH HZ RATINGS AMPS CIRCUIT

208 1 50 N/A 28 A 35 AMP 230 1 50 N/A 30 A 40 AMP

208 3 50 N/A 20 A 25 AMP 230 3 50 N/A 21 A 30 AMP 380 3 50 N/A 10 A 15 AMP 415 3 50 N/A 10 A 15 AMP 440 3 50 N/A 8 A 15 AMP

208 1 60 N/A 26 A 35 AMP 230 1 60 N/A 28 A 35 AMP

208 3 60 N/A 18 A 25 AMP 230 3 60 N/A 28 A 35 AMP 460 3 60 N/A 8 A 15 AMP

TEMPSTAR S:

RINSE TYPICAL HEATER TOTAL

ELECTRICAL

VOLTS PH HZ RATINGS AMPS CIRCUIT

208 1 60 N/A 6 A 15 AMP 230 1 60 N/A 6 A 15 AMP

208 3 60 N/A 6 A 15 AMP 230 3 60 N/A 6 A 15 AMP

NOTE: Typical Electrical Circuit is based upon (1) 125% of the full amperage load of the machine and (2) typical fixed-trip 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.

A- WATER INLET (1/2” NPT) B- ELECTRICAL CONNECTION POINT C- DRAIN (1 1/2” NPT)

D- STANDARD CLEARANCE BETWEEN

MACHINE AND WALL (WITH DISHTABLE) IS 4” (10.2 cm).

LEGEND

SECTION 1: SPECIFICATION INFORMATION

DIMENSIONS TEMPSTAR/NB/LT/S (TOP MOUNTED CONTROL BOX)

Y-STRAINER OPTION

Tempstar LT/NB/S Technical Manual 7610-003-61-42

SECTION 1: SPECIFICATION INFORMATION

DIMENSIONS TEMPSTAR/NB/LT/S (TOP MOUNTED CONTROL BOX)

PRESSURE REGULATOR OPTION

Tempstar LT/NB/S Technical Manual 7610-003-61-42

25 1/4” (64.1 cm)

32” (81.3 cm)

17 1/2”

(44.5 cm) MACHINE OPENING

34” (86.4 cm)

TABLE

HEIGHT

76” (193 cm)

W/ DOOR OPEN

14”

(35.6 cm)

DRAIN

FLOOR

64 3/8”

(163.5 cm)

60 5/8”

(154 cm)

61 3/4”

(156.8 cm)

WATER

INLET TO

FLOOR

A- WATER INLET (1/2” NPT) B- ELECTRICAL CONNECTION POINT C- DRAIN (1 1/2” NPT)

D- STANDARD CLEARANCE BETWEEN

MACHINE AND WALL (WITH DISHTABLE) IS 4” (10.2 cm).

15 1/2” (39.4 cm)

LEGEND

4 7/8” (12.4 cm)

SECTION 1: SPECIFICATION INFORMATION

DIMENSIONS TEMPSTAR - VENTLESS

Tempstar LT/NB/S Technical Manual 7610-003-61-42

A) DRAIN 112 IPS B) WATER INLET 34 MIP C) ELECTRICAL CONNECTIONS All vertical dimensions are 1/2" due to ± adjustable Bullet feet

LEGEND

Tempstar LT/NB/S Technical Manual 7610-003-61-42

SECTION 1: SPECIFICATION INFORMATION

TABLE DIMENSIONS

ABLE DIMENSIONS

CORNER INSTALLATION

TABLE DIMENSIONS

CONNECTION TO DISHMACHINE

TABLE DIMENSIONS

STRAIGHT

THROUGH INSTALLATION

20 1/2” (52.1 cm)

OPENING

25 1/4”

(64.1 cm)

2 1/2” (6.4 cm)

4” (10.2 cm)

MINIMUM

2 1/2”

(6.4 cm)

4” (10.2 cm) MINIMUM

20 1/2” (52.1 cm)

OPENING

25 1/4”

(64.1 cm)

20 1/2” (52.1 cm)

3/4” (1.9 cm)

1 1/2” (3.81 cm) ROLL

4” (10.2 cm)

MINIMUM

2 1/2”

(6.4 cm)

25 1/4”

(64.1 cm)

20 1/2” (52.1 cm)

OPENING

25 1/4” (64.1 cm)

NOTE: Please remove the front dress panel from the dishmachine if mounting dishmachine for a corner installation and attaching side tables. Corner installation will trap panel making it difficult to remove.

SECTION 2:

INSTALLATION/OPERATION

INSTRUCTIONS

Tempstar LT/NB/S Technical Manual 7610-003-61-42

SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS

INSTALLATION INSTRUCTIONS

VISUAL INSPECTION: Before installing the unit, check the container and machine for damage. A damaged container is an indicator that there may be some damage to the machine. If there is damage to both the container and machine, do not throw away the container. The dishmachine has been inspected and packed at the factory and is expected to arrive to you in new, undamaged condition. However, rough handling by carriers or others may result in there being damage to the unit while in transit. If such a situation occurs, do not return the unit to Jackson; instead, contact the carrier and ask them to send a representative to the site to inspect the damage to the unit and to complete an inspection report. You must contact the carrier within 48 hours of receiving the machine. Also, contact the dealer through which you purchased the unit.

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

LEVEL THE DISHMACHINE: The dishmachine is designed to operate while being level. This is important to prevent any damage to the machine during operation and to ensure the best results when washing ware. The unit comes with adjustable bullet feet, which can be turned using a pair of channel locks or by hand if the unit can be raised safely. Ensure that the unit is level from side to side and from front to back before making any connections.

PLUMBING THE DISHMACHINE: All plumbing connections must comply with all applicable local, state, and national plumbing codes. The plumber is responsible for ensuring that the incoming water line is thoroughly flushed prior to connecting it to any component of the dishmachine. It is necessary to remove all foreign debris from the water line that may potentially get trapped in the valves or cause an obstruction. Any valves that are fouled as a result of foreign matter left in the water line, and any expenses resulting from this fouling, are not the responsibility of the manufacturer.

CONNECTING THE DRAIN LINE: The drain for the Tempstar models covered in this manual are gravity discharge drains. 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.

Units equipped with Drain Quench Option,see page 47.

WATER SUPPLY CONNECTION: Ensure that you have read the section entitled

“PLUMBING THE DISHMACHINE” above before proceeding. Install the water supply line (1/2” pipe size minimum) (3/4 pipe for ventless) 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. Units

equipped with Drain Quench Option,see page 47.

The water supply line is to be capable of 10 PSI “flow” pressure at the recommended temperature indicated on the data plate.

Jackson recommends the installation of a water pressure regulator in the incoming water line of all Tempstar models to ensure proper flowrate at all times. Jackson does provide such devices as options. Please contact your dealer with any questions you may have.

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.

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.

CHEMICAL DISPENSING EQUIPMENT: The Tempstar LT machine requires that a separate chemical feeder be connected to it to provide the required detergent and sanitizer. This feeder needs to be able to operate against a head of 25 PSI and provide 1.79 ml of a 10% Chlorine sanitizer per minute.

Frame with Adjustable Foot

Raise

Lower

Incoming Plumbing Y-strainer Connection

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

ELECTRICAL POWER CONNECTION: Electrical and grounding connections must comply with the applicable portions of the National Electrical Code ANSI/NFPA 70 (latest edition) and/or other electrical codes.

Disconnect electrical power supply and place a tag at the disconnect switch to indicate that you are working on the circuit.

The dishmachine data plate is located on the right side and to the front of the machine. Refer to the data plate for machine operating requirements, machine voltage, total amperage load and serial number.

To install the incoming power lines, 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. 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.

Tempstar LT/NB/S Technical Manual 7610-003-61-42

SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS

INSTALLATION INSTRUCTIONS (CONTINUED)

Incoming Power Connection

Power Block Ground Lug

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: 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 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 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 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, 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.

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.

Tempstar LT/NB/S Technical Manual 7610-003-61-42

SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS

OPERATION INSTRUCTIONS

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 LT/NB/S Technical Manual 7610-003-61-42

SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS

DETERGENT CONTROL

Tempstar LT/NB/S Technical Manual 7610-003-61-42

SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS

FALSE PANEL INSTALLATION

1. Remove the rack assembly from the unit.

2. False panel will mount inside the dishmachine.

3. Position panel in unit on side to be closed.

4. Hold panel against side of dishmachine and push up.

5. Panel will clip in at the top, inside unit.

6. Holes in false panel will line up with rack assembly holes.

7. Re-install screws for rack assembly which will secure false panel to unit.

8. Re-assemble the rack track in an “L” shape for a corner operation.

Bottom of side panel.

Insert this side first.

False panel positioned in unit.

Rack rail removed & repositioned for a corner operation.

False Panel

SECTION 3:

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 LT/NB/S Technical Manual 7610-003-61-42

SECTION 3: PREVENTATIVE MAINTENANCE

PREVENTATIVE MAINTENANCE

SECTION 4:

TROUBLESHOOTING SECTION

Tempstar LT/NB/S Technical Manual 7610-003-61-42

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 is faulty. Check to see that the timer is receiving power. If so, replace the 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. Flip NORMAL/DELIME switch to NORMAL mode.

2. 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.

3. Cam timer jammed by obstruction. Remove obstruction.

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 10±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.

Problem: Wash water is not reaching required temperature.

1. Faulty wash heater. Check element for continuity; if open, relace the heater.

2. Misadjusted/faulty thermostat(s). Verify operation and setting of thermostats, replace if necessary.

3. Wash thermometer is defective. Replace thermometer.

Tempstar LT/NB/S Technical Manual 7610-003-61-42

SECTION 4: TROUBLESHOOTING

COMMON PROBLEMS

Problem: Doors will not close completely.

1. Improper spring tension. Adjust spring tension as required by loosening (not removing) spring bolt nuts and adjusting the tension. Tighten nuts back when done.

2. Obstruction in door channel. Remove the obstruction.

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

Problem: Water leaks at the wash pump.

1. Wash pump seal defective. Replace the seal.

2. Petcock or pump drain (if equipped) not shut/tight. Close or tighten.

3. Loose hoses (hose clamps) on the wash pump. Tighten the hose clamps.

Problem: Will not rinse during autocycle.

1. Defective rinse solenoid. Repair or replace the rinse solenoid as required.

2. Faulty timer. Replace timer.

3. No water to the machine. Verify that there is water at 10 PSI connected to the machine.

Problem: Dishes are not coming clean.

1. Machine temperatures are not up to the minimum requirements. Verify that incoming water, rinse water, and wash water match the required temperatures as listed on the machine data plate.

2. No detergent/too much detergent. Adjust detergent concentration as required for the amount of water held by the machine.

3. Solid dispenser canister is empty. Replace the canister.

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