JACKSON MSC, INC.
P.O. BOX 1060
BARBOURVILLE, KY. 40906
FAX: (606) 523-9196
PHONE: (606) 523-9795
CHEMICAL SANITIZING GLASSWASHER DISHMACHINE SERIES
TECHNICAL MANUAL
INSTALLATION MANUAL FOR EXPORT UNITS
SERVICE MANUAL FOR DOMESTIC UNITS
FOR JACKSON MODELS:
R24
R30
July 31, 2006
P/N 7610-002-24-72 (Revision G)
HIGHWAY 25E
www.jacksonmsc.com
REVISION
REVISION
DATE
MADEBYAPPLICABLE
ECN
DETAILS
E 03-01-04 MAW 6431
F 12-05-05 CBW
G 07-31-06 MAW
7075, 7290,
7324
7618, 7657
7751
CHANGED 5/8” TO 1/2” SCREW. CONVERTED OVER TO THE
NEW LAYOUT.
ADDED WORK INSTRUCTIONS AND NEW SERVICE KITS,
ADDED NEW STIFFENER NUMBER
Converted to center layout. Replaced relay with contactor.
Updated vacuum breaker plumbing assemblies. Updated
schematic.
i
NOMENCLATURE FOR THE MODELS COVERED IN THIS MANUAL
GLASSWASHER SERIES
R24 = 24” Glasswasher
R30 = 30” Glasswasher
Model:
Serial No.:
Installation Date:
Service Rep. Name:
Phone No.:
ii
TABLE OF CONTENTS
SECTION DESCRIPTION PAGE
I. GENERAL
Specifications 2
Dimensions 3
II. INSTRUCTIONS SECTION
Installation Instructions 5
Electrical Connections 6
Detergent Control 7
Chemical Dispensing 8
Operating Instructions 9
Sequence of Operation 10
III. PREVENTATIVE MAINTENANCE 12
IV. TROUBLESHOOTING SECTION 14
V. MAINTENANCE INSTRUCTIONS
Replacing the Rack Wrap 18
Replacing the Chemical Feeder Pump Motor 20
Wash Tank Heater Replacement 23
Thermostat Replacement 26
Wash Motor Replacement 29
VI. PARTS SECTION
Control Box Assembly R24 33
Electrical Box Cover Assembly R24 34
Control Box Assembly R30 35
Electrical Box Cover Assembly R30 36
Chemical Feeder Pump Assembly 37
Drive Motor Assembly 38
Drive Assembly Retro Fit Kit No. 1 39
Drive Assembly Retro Fit Kit No. 2 40
Drive Gear Assembly 41
Drive Motor Assembly (Original Style) 42
Incoming Plumbing Assembly 43
Injection Manifold 44
Vacuum Breaker Assembly /Wash Fill Components 45
Wash Tank Assembly 46
Rinse Sump Assembly/ Wash & Rinse Arms 47
Wash Motor Replacement Kits 48
Operation Instruction Decal 49
Wash & Rinse Manifolds 50
Rack Wrap Replacement Kit/Front Shield Weldment 51
Drain Board Assemblies 52
Door Assembly/Switches 53
Curtain/Curtain Rod 54
Miscellaneous Parts 55
VII. ELECTRICAL DIAGRAM
R24 & R30 208-230 Volt, 60 Hertz, Single Phase 57
iii
SECTION 1:
SPECIFICATION INFORMATION
1
SECTION 1: SPECIFICATION INFORMATION
SPECIFICATIONS
R24
OPERATING CAPACITY (RACKS/HOUR)
GLASSES PER HOUR 1200
OPERATING CYCLE (SECONDS)
TOTAL CYCLE TIME 120
TANK CAPACITY (GALLONS) 3.0
WASH PUMP CAPACITY
WASH PUMP 55 GPM
TEMPERATURES
WASH---°F (MINIMUM) 130
RINSE---°F (MINIMUM) 75
ELECTRICAL REQUIREMENTS
WASH PUMP MOTOR HORSEPOWER 3/4
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 protec tion 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 sim ply for reference and may change without notice at any
given time.
R30
OPERATING CAPACITY (RACKS/HOUR)
GLASSES PER HOUR” 1800
OPERATING CYCLE(SECONDS)
TOTAL CYCLE TIME 120
TANK CAPACITY (GALLONS) 4.14
WASH PUMP CAPACITY
WASH PUMP 55 GPM
TEMPERATURES
WASH---°F (MINIMUM) 130
RINSE---°F (MINIMUM) 75
ELECTRICAL REQUIREMENTS
WASH PUMP MOTOR HORSEPOWER 3/4
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 sim ply for reference and may change without notice at any
given time.
RINSE TYPICAL
HEATER TOTAL ELECTRICAL
VOLTS PH HZ RATINGS AMPS CIRCUIT
208 1 60 220V/3KW 20 25 AMP
230 1 60 220V/3KW 18 25 AMP
WATER REQUIREMENTS
INLET TEMPERATURE 130°F
GALLONS PER HOUR 10.0
WATER LINE SIZE NPT (Minimum) 1/2”
DRAIN LINE SIZE NPT (Minimum) 2”
FLOW PRESSURE P.S.I. 20A5
MINIMUM CHLORINE REQUIRED (PPM) 50
MINIMUM IODIPHOR REQUIRED (PPM) 12.5
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.
R24/R30 Technical Manual 07610-002-24-72
Issued: 07-31-2006 Revised: N/A
RINSE TYPICAL
HEATER TOTAL ELECTRICAL
VOLTS PH HZ RATINGS AMPS CIRCUIT
208 1 60 220V/3KW 20 25 AMP
230 1 60 220V/3KW 18 25 AMP
WATER REQUIREMENTS
INLET TEMPERATURE 130°F
GALLONS PER HOUR 10.0
WATER LINE SIZE NPT (Minimum) 1/2”
DRAIN LINE SIZE NPT (Minimum) 2”
FLOW PRESSURE P.S.I. 20A5
MINIMUM CHLORINE REQUIRED (PPM) 50
MINIMUM IODIPHOR REQUIRED (PPM) 12.5
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.
2
LEGEND:
SECTION 1: SPECIFICATION INFORMATION
DIMENSIONS
A - WATER INLET 1/2” IPS (COLD)
B - WATER INLET 1/2” IPS (HOT)
C - DRAIN 2” NOMINAL
D - STANDARD WALL CLEARANCE: 2”
LETTER R24 R30
E 26-1/4" 30-5/16"
F 25-1/4" 30-1/2"
G 14-3/4" 16-1/4"
H 7-1/2" 8-5/8"
I 18-11/16" 23-11/16"
E
F
G
H
I
R24/R30 Technical Manual 07610-002-24-72
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3
SECTION 2:
INSTALLATION/OPERATION
INSTRUCTIONS
4
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
INSTALLATION INSTRUCTIONS
VISUAL INSPECTION: Before installing the unit, check the
container and machine for damage. A damaged container is
an 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.
Lift the box off of the unit.
Packaged unit should be visually inspected for damage.
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.
Use a pry bar and mallet to remove the hold-down blocks.
Remove any protective plastic prior to installation.
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.
LowerRaise
R24/R30 Technical Manual 07610-002-24-72
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5
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
ELECTRICAL 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 poten tially 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 R24/R30 glasswashers have a gravity drain (2” NPT connection). All piping from
the machine to the drain must be a minimum 2” NPT 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 proceeding. Cold water supply must be a minimum of
70°F with a capacity of 180 gallons per hour at 8-12 PSI flow
to the glasswasher. Hot water supply must be a minimum of
130°F with a capacity of 10 gallons per hour at 20A5 PSI flow
pressure. Incoming hot and cold water service connection
(supplied by customer) must be a 1/2” pipe size minimum with
shut off valve. Install the water supply line (1/2” pipe size minimum) to the dishmachine 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.
In areas where the water pressure fluctuates or is greater than
the recommended pressure, it is suggested that a water pressure regulator be installed.
tion) 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 of the
door. Refer to the data plate for machine operating requirements, machine voltage, total amperage load and serial number.
To install the incoming power lines, remove the electrical box
cover. This will require taking a phillipshead screwdriver and
removing the two (2) screws at the bottom corners and lift up
and off. Let the cover rest against the plumbing assembly.
Install conduit from the underside of machine to hole in rear of
electrical box below terminal block and ground lug. Install the
service wires (L1 & L2) 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.
Ground Lug
Terminal Block
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 shock absorbers (not supplied
with the R24 & R30 units) be installed in the incoming water
lines. This prevents line hammer (hydraulic shock), induced
by the solenoid valves as they operate, 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.
ELECTRICAL POWER CONNECTION: Electrical and
grounding connections must comply with the applicable portions of the National Electrical Code ANSI/NFPA 70 (latest edi-
R24/R30 Technical Manual 07610-002-24-72
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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 electrical box cover
and tighten down the screws.
6
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
DETERGENT CONTROL
Detergent usage and water hardness are two factors that contribute greatly to how efficiently your dishmachine will operate.
Using detergent in the proper amount can become, in time, a source of substantial savings. A qualified water treatment specialist can tell you what is needed for maximum efficiency from your detergent, but you should still know some basics so you’ll
understand what they are talking about.
First, you must understand that hard water greatly effects the performance of the dishmachine. Water hardness is the amount
of dissolved calcium and magnesium in the water supply. The more dissolved solids in the water, the greater the water hardness. Hard water works against detergent, thereby causing the amount of detergent required for washing to increase. As you
use more detergent, your costs for operating the dishmachine will increase and the results will decrease. The solids in hard
water also may build-up as a scale on wash and rinse heaters, decreasing their ability to heat water. Water temperature is
important in removing soil and sanitizing dishes. If the water cannot get hot enough, your results may not be satisfactory. This
is why Jackson recommends that if you have installed the machine in an area with hard water, that you also install some type
of water treatment equipment to help remove the dissolved solids from the water before it gets to the dishmachine.
Second, hard water may have you adding drying agents to your operating cycle to prevent spotting, when the real problem is
deposited solids on your ware. As the water evaporates off of the ware, the solids will be left behind to form the spotting and
no amount of drying agent will prevent this. Again, using treated water will undoubtedly reduce the occurrences of this problem.
Third, treated water may not be suitable for use in other areas of your operation. For instance, coffee made with soft water may
have an acid or bitter flavor. It may only be feasible to install a small treatment unit for the water going into the dishmachine
itself. Discuss this option with your qualified water treatment specialist.
Even after the water hardness problems have been solved, there still must be proper training of dishmachine operators in how
much detergent is to be used per cycle. Talk with your water treatment specialist and detergent vendor and come up with a
complete training program for operators. Using too much detergent has as detrimental effects as using too little. The proper
amount of detergent must be used for job. It is important to remember that certain menu items may require extra detergent by
their nature and personnel need to be made aware of this. Experience in using the dishmachine under a variety of conditions,
along with good training in the operation of the machine, can go a long way in ensuring your dishmachine operates as effi ciently as possible.
Certain dishmachine models require that chemicals be provided for proper operation and sanitization. Some models even
require the installation of third-party chemical feeders to introduce those chemicals to the machine. Jackson does not recommend or endorse any brand name of chemicals or chemical dispensing equipment. Contact your local chemical distributor for
questions concerning these subjects.
Some dishmachines come equipped with integral solid detergent dispensers. These dispensers are designed to accommodate
detergents in a certain sized container. If you have such a unit, remember to explain this to your chemical distributor upon first
contacting them.
As explained before, water temperature is an important factor in ensuring that your dishmachine functions properly. The data
plate located on each unit details what the minimum temperatures must be for either the incoming water supply, the wash tank
and the rinse tank, depending on what model of dishmachine you have installed. These temperatures may also be followed by
temperatures that Jackson recommends to ensure the highest performance from you dishmachine. However, if the minimum
requirements are not met, the chances are your dishes will not be clean or sanitized. Remember, a dish can look clean, but it
may not be sanitized. Instruct your dishmachine operators to observe the required temperatures and to report when they fall
below the minimum allowed. A loss of temperature can indicate a much larger problem such as a failed heater or it could also
indicate that the hot water heater for your operation is not up to capacity and a larger one may need to be installed.
There are several factors to consider when installing your dishmachine to ensure that you get the best possible results from it
and that it operates at peak efficiency for many years. Discuss your concerns with your local chemical distributor and water
treatment specialist before there is a problem.
R24/R30 Technical Manual 07610-002-24-72
Issued: 07-31-2006 Revised: N/A
7
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
CHEMICAL DISPENSING EQUIPMENT
TO PREPARE PUMPS FOR OPERATION
The R24 & R30 are supplied with detergent, rinse additive and sanitizer dispensing chemical feeder pumps. Locate the open
ends of the chemical tubes with the tube stiffeners and place each one in the appropriate container.
A. Red Tubing = Detergent
B. Blue Tubing = Rinse Aid
C. White Tubing = Sanitizer
PRIMING CHEMICAL FEEDER PUMPS
Chemical feeder pumps need priming when the machine is first installed, when chemicals are replenished, or if for some reason the chemical lines have been removed and air is allowed to enter.
1. Verify that the proper chemical tube stiffener inlet is in the proper container.
2. Use the toggle switches on the right side of control box to prime each pump.
3. To prime the pumps, hold the switch in the momentary position until chemical can be observed exiting the pump.
4. Detergent is dispensed as required during the wash tank fill. The amount of detergent may need to be increased or
decreased depending on water quality and type of detergent. It is adjusted by turning the potentiometer on the speed control
board clockwise to increase, counter-clockwise to decrease.
5. Rinse additive is dispensed proportionally into the final rinse water line. The amount of rinse aid may need to be adjusted
depending on water hardness and results. It is adjusted by turning the potentiometer on the speed control board clockwise to
increase, counter-clockwise to decrease.
6. Sanitizer either chlorine or iodine is dispensed proportionally into the final rinse water line. The amount of sanitizer may need
to be adjusted depending on concentration and the type of sanitizer used. It is adjusted by turning the potentiometer on the
speed control board clockwise to increase, counter-clockwise to decrease.
7. Warning: Some of the chemicals used in dishwashing may cause chemical burns if they come in contact with your
skin. Wear appropriate protective gear when handling these chemicals. If you do come in contact with these chemicals
flush the area with fresh water.
This equipment is not recommend for use with deionized water or other aggressive fluids. Use of deionized water or
other aggressive fluids will result in corrosion and failure of materials and components. Use of deionized water or
other aggressive fluids will void the manufacturer's warranty.
R24/R30 Technical Manual 07610-002-24-72
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8
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
OPERATING INSTRUCTIONS
TO FILL MACHINE WITH WATER:
1. Remove wash tank strainer and place overflow stopper into fitting at the bottom of the wash tank.
2. Open incoming water shut-off valves on cold and hot water lines.
3. Place the power switch to the “FILL” position, machine will automatically fill to the correct level.
4. Check water level, it should be near top of the overflow stopper.
5. Replace wash strainer.
TO RUN THE MACHINE:
1. After filling with water, turn the power switch to the “ON” position, the rack will automatically being to rotate.
2. Place glasses on the rack.
3. When the glasses have completed the cycle, the paddle switch will be activated, turning off the water flow and conveyor
rack.
4. Remove the clean glasses which are against the paddle switch.
5. The rack will begin to rotate again.
SHUTDOWN AND CLEANING OF THE MACHINE:
1. Ensure that all ware placed on the rack is able to complete the cycle and is cleaned prior to moving the power switch to
the “OFF” position. Shut off the water supply to the unit.
2. Remove the drain boards, rack cylinder and rack. Clean and allow to dry before reinstalling into the machine.
3. Remove the sump and drain tank strainers. Clean completely and allow to dry before reinstalling into the machine.
4. Remove the stand pipe by grasping by the handle and removing from the drain tank. Clean and allow to dry before rein-
stalling into the machine.
CAUTION: Water in the drain tank may be hot, allow the water to cool down and always remove the stand pipe
through the use of the handle. Never place your hand in the water within the drain tank.
5. Remove the curtains and wash using a mild soap and rinse with clear water. Allow to dry completely before reinstalling into
the machine.
6. Remove the rack wrap from inside the tub. Clean and allow to dry completely before reinstalling into the machine.
7. Remove the wash and rinse arms. Inspect them for clogged or obstructed nozzles. Remove end caps and flush the inside
of the wash and rinse arms with clean water. Reinstall end caps when completed.
8. Wipe out the inside of the tub, removing any and all debris.
9. Reinstall all components previously removed after they have been allowed to dry.
10. Remove, clean and reinstall upper (wash) and lower (drain) strainers.
R24/R30 Technical Manual 07610-002-24-72
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9
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
SEQUENCE OF OPERATION
REFER TO ELECTRICAL DIAGRAM FOR FUNCTION AND REFERENCE DESIGNATIONS.
1. All removable parts have been re-installed into machine and it is ready to operate.
2. Power switch (S1) is turned to the “Fill” position.
A. Hot water valve (HWV) is energized filling tank.
3. Tank is filled to operating level.
A. Top (FS1) and bottom (FS2) float switches close.
B. Wash tank fill relay (R2) is energized
C. Wash tank fill relay N.O. holding contact closes.
D. Wash tank fill relay N.O. contact closes energizing wash heater relay (R1).
E. Wash heater relay N.O. contacts close energizing the tank heater (H1).
F. Wash tank fill relay N.C. contact opens de-energizing hot water valve (HWV).
G. Detergent speed control is energized for peristaltic pump (DM) operation.
The machine is now ready for operation.
4. Power switch (S1) is turned to the “ON” position.
A. Conveyor drive motor (M1) is energized.
B. Wash pump motor (M2) is energized.
C. Cold water valve (CWV) is energized.
D. Power is supplied to speed control (SC) for the peri pump (RM, & SM) operation.
The glasswasher will continue to operate until either a glass trips the conveyor limit switch (S2) or the power switch (S1) is
turned to the “OFF” position.
5. Glasses trip the conveyor limit switch (S2).
A. Conveyor drive motor (M1) is de-energized.
B. Wash pump motor (M2) is de-energized.
C. Cold water valve (CWV) is de-energized.
D. The unit will not run until the glass(es) are removed from the unload side of the unit.
Once this is done steps 4A, 4B & 4C will start and more glasses can be placed in the unit for washing.
The wash tank heater (H1) has two (2) methods of protection to prevent damage to the heater.
6. Bottom float switch (FS2) opens due to low water.
A. Wash tank fill relay (R2) is de-energized.
B. Wash tank fill relay N.O. holding contact opens.
C. Wash heater relay N.O. contacts open de-energizing the tank heater (H1).
7. High limit thermostat (TS1) opens due to sheath temperature exceeding preset limit.
A. Heat contactor (R1) is de-energized.
B. Wash heater relay N.O. contacts open de-energizing the tank heater (H1).
C. Proper water temperature will not be maintained for cleaning glasses.
R24/R30 Technical Manual 07610-002-24-72
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10
SECTION 3:
PREVENTATIVE MAINTENANCE
11
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 Jackson.
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 also refer to the page entitled “Detergent Control” in order to learn more about how your water hardness will
effect the performance of your machine. Hard water makes dishmachines work harder and decreases efficiency.
Again, it is important to remind operators that trying to perform corrective maintenance on the dishmachine could lead to larger problems or even cause harm to the operator. If a problem is discovered; secure the dishmachine using proper shut down
procedures as listed in this manual and contact Jackson.
Some problems, however, may having nothing to do with the machine itself and no amount of preventative maintanence is
going to help. A common problem has to do with temperatures being too low. Verify that the water temperatures coming to your
dishmachine match the requirements listed on the machine data plate. There can be a variety of reasons why your water temperature could be too low and you should discuss it with Jackson to determine what can be done.
By following the operating and cleaning instructions in this manual, you should get the most efficient results from your machine.
As a reminder, here are some steps to take to ensure that you are using the dishmachine the way it was designed to work:
1. Ensure that the water temperatures match those listed on the machine data plate.
2. Ensure that all strainers are in place before operating the machine.
3. Ensure that all wash and/or rinse arms are secure in the machine before operating.
4. Ensure that drains are closed/sealed before operating.
5. Remove as much soil from dishes by hand as possible before loading into racks.
6. Do not overfill racks.
7. Ensure that glasses are placed upside down in the rack.
8. Ensure that all chemicals being injected to machine have been verified as being at the correct concentrations.
9. Clean out the machine at the end of every workday as per the instructions in the manual.
10. Always contact Jackson 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.
R24/R30 Technical Manual 07610-002-24-72
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12
SECTION 4:
TROUBLESHOOTING
13
SECTION 4: TROUBLESHOOTING
COMMON PROBLEMS
Inspection, testing and repair of electrical equipment should only be performed by a qualified service tech nician. 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: Dish machine will not run, no voltage at wash relay terminals L1 and T1.
1. Electrical power not installed to machine, service (main) power disconnect off. Ensure electrical wiring is run to machine and
service (main) disconnect is on.
2. Branch circuit breaker tripped or fuse is blown. Reset or replace as required. Have an electrician check machine amp draw
if problem keeps occuring.
3. Loose or broken connection to dish machine. Tighten, replace or repair as required.
Problem: Machine cycles continuously.
1. Limit switch actuator is loose or has fallen off. Reassemble/bend metal lever if necessary.
2. Faulty limit switch. Replace switch.
Problem: Machine will not fill, other functions work.
1. No water supply to machine. Ensure that water is hooked up properly to machine and that it is turned on.
2. Faulty Hot Water solenoid valve diaphragm or coil. Replace diaphragm and clean out valve. Measure continuity on coil, if
there is none, replace the coil.
3. Faulty float switch. Ohm out the switch to ensure that upper and lower floats are working. If not, check float wiring to see if
it is correct; if so, replace float.
Problem: Machine fills continuously even with no power to the dish machine.
1. Solenoid valve jammed/stuck in the open position. Check diaphragm and coil, replace as required.
2. Faulty float switch. Ohm out the switch to ensure that upper and lower floats are working. If not, check float wiring to see if
it is correct; if so, replace float switch.
Problem: Wash motor does not run, other functions work.
1. Loose wire connection to limit switch or relay. Tighten wires.
2. Faulty pump motor. Replace pump motor.
3. Mechanical binding in the pump. If motor has correct incoming voltage, and the overload is tripping, repair or replace the
pump.
Problem: Wash motor does not run; other functions work.
1. High or low voltage problem. Check voltage at motor and at power terminal block. Ensure it meets the electrical voltage
specifiactions for the dish machine.
2. Faulty limit switch. Replace limit switch.
Problem: Wash motor runs continuously.
1. Wash relay welded closed. Turn machine off. If wash relay does not release, replace.
Problem: Low water pressure.
1. Water level is too low. Ensure that incoming water line pressure meets the requirements on dish machine data plate.
2. Wash arms clogged. Remove wash arms and clean.
3. Obstruction in pump housing. Disassemble and clear.
4. O-ring at wash tank drain cut or missing. Replace.
R24/R30 Technical Manual 07610-002-24-72
Issued: 07-31-2006 Revised: N/A
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