Jet Tech X-35C Operators Manual

DISHWASHER MANUAL

INSTALLATION, OPERATION, AND MAINTENANCE

MODEL

X-35CX-35C

For operator. Do not discard.

DECEMBER 2005

Congratulations on the purchase of your new Jet-TechX-35C

dishwasher.

Jet-Tech dishwashers have been used dependably for many years. This manual has
been written to help YOU, the operator , perform your job more ef ficiently, because your
job is one of the “most important” in this restaurant. WHY? One reason is that your
product, the dishes and glasses, are the first thing that the customer sees when he sits
down. Clean, sparkling dishes and silverware leave a favorable impression on the
customer when he observes the table setting. Customers mean profit and profit means
jobs yes, your job, the cook, the waiters, and the manager you are a part of a team. The
Jet-Tech dishwasher is a tool which you can use to make your job easier and which will
help you deliver clean dishes.

Should you or the individual installing this unit have any questions or
comments, please don't hesitate to contact our Customer Service
Department (888-275-4538 x: 61 1).

Thank you for your support.

JET-TECH SYSTEMS
5659 ROYALMOUNT
Montreal, Quebec H4P 2P9
Tel.: [phone] (888-ASK-4-JET); 514-737-9701
Fax: [phone]
e-mail: [e-mail]

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Contents

INTRO PAGE PAGE 3
CONNECTING YOUR NEW X-35C
TIMER ADJUSTMENT PAGE 7-8
STARTING INSTRUCTIONS PAGE 9
OPERATING INSTRUCTIONS PAGE 10-11
CLEANING PAGE 12-13
TROUBLESHOOTING PAGE 14-15
CONTACT INFORMATION PAGE 15
PARTS LIST PAGE 16-17

PAGE 5-6

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CONNECTING YOUR NEW X-35C

This dishwasher must be installed on a level, rigid, nonflammable surface.
To ensure that the machine is level, install the feet (shipped in the wash
tank of the machine) and adjust them accordingly. Be sure to provide
adequate space for the water, drain and electrical connections.

ELECTRICAL

A 115 volt, 60 Hz, Single Phase circuit is
required for this unit. This unit will draw
13 amperes on a 115 volt circuit.

The top cover must be removed for the
electrical hook-up.
The electrical connection will be made
directly on the power switch. Replace the
top cover once the connection is completed.

WATER SUPPLY

The water connection can be made
directly on the shut-off valve on top
of the unit. It will require a 1/2 NPT
male fitting. The flowing water
pressure cannot be less than 18 psi
or exceed 35 psi. If the water
pressure exceeds the prescribed
amount, you will get premature
failure and thus may void the
warranty. The timer will need to adjusted to compensate for the water
pressure. Incoming water temperature must be 140º F +/- 5º( 60º C).
Make sure that the water is free from calcium and hard water deposits. For
these situations, a water softener system is highly recommended. Build-up
of calcium and lime deposits in the washer may occur and servicing will be
required on a more frequent basis which will not be covered by the
warranty.

120 volts

DRAIN

This dishwasher has a gravity drain. A 2" OD connection should be made
under the dishwasher. Please consult your local codes for this type of
installation. It is important not to reduce the size of the pipe.

IMPORTANT NOTE
Reasonable access to and around the machine for service must be provided.

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Disconnecting of hard plumbing or removal of counter tops or cabinets, etc.,
for servicing is not covered by warranty.

CHEMICAL INSTALLATION

All the chemical pumps, located on the control box at the top, are activated by a

timer. Priming switch above will help draw the product in each corresponding
lines. The BLEU tubing is for the rinse-aid, or drying agent. The RED tubing is for
the detergent, and the CLEAR tubing is for the sanitizing solution.

Detergent:
High sequestrant alkaline solution
200 ppm
Sanitizer:
Chlorine solution (min. 120F, 49C) min: 50 ppm
(as NaOCl)
Iodine Solution (min. 75F, 24C) min: 12.5 ppm­max: 25 ppm
Quaternary ammonium solution (min. 75F,
24C)min: 150 ppm - max:400 ppm
Rinse-Aid:
Low foam rinse-aid, surfactant isopropanol
50 ppm

See local health code for appropriate quantities and usage.
Contact your chemical representatives for calibration and supply.

WARNING

Whenever manipulating chemicals, use appropriate protection (eyes
and hands) as these chemicals are corrosive.

Dertegent
Red Tube

Sanitizer
Clear tube

Rinse-Aid
Blue Tube

Priming
Switches

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ADJUSTING THE TIMER

The timer is the brain of the dishwasher. It controls all the major components,
allowing them to perform their
necessary function at given times
during the length of the wash cycle.
The timer is located at the top, in the
control box, on the right. To get access
to the timer, you will need to unscrew
to top cover, and remove it. Make sure
the power is off at the breaker before
removing the top cover.

The timer is installed on a hinged
plate, allowing it to be move up for
better access. A small red, curved key
can be found attached to the timer.
Insert the key as shown in the picture,
and engage the tooth in the groove of
the wheel. Hold it down and turn the
dial in the direction of the arrow. It is
very important to turn the dial in the
direction of the arrow. If you try to turn
it the other way, you will feel some
resistence, and if you force it will break the internal
mechanism.

The numbers on the dial are degrees (0-360). Using the
plastic arrow on the dial, advance the wheel to the
desired place.

KEY

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Factory setting.
DRAIN 180-200
FILL 190-250
DET 10-20
SANI 220-222
RINSE 220-222

KEY

REFERENCE TABLE
Degrees = Seconds
0=0
45 = 11
90 = 22
135 = 34
180 = 45
225 = 56
270 = 67
315 = 79
360 = 90

WHEELS

PLASTIC
ARROW

DIAL

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DISHWASHER OPERATION

STARTING INSTRUCTIONS

1) Start-up of the Jet-T ech Dishwasher

a) Lift doors about two inches from the bottom.

b) Turn power ON. The switch is located at the back of the control panel.
c) Drain water if it is cold by pushing the drain button on the control panel until all

the water is out of the machine.
d) Open doors fully to inspect interior.
e) Check and clean the drain screen
f) Replace it properly into the sump housing
g) Check wash arm spray tips. If they're clogged, clean with a toothpick and

rinse at the sink
h) Check that chemical lines run to chemical containers:
i) Red detergent line

ii) Blue rinse additive line

iii) Clear/white sanitizer line

i) Replace wash arms..
j) Close doors to about two inches from the bottom.
k) Press the fill switch, and fill for about 20 seconds.
l) Check the water temperature (it should be approximately 140 degrees F or 60

degrees C).
m) Open doors fully, and insert the tray of dishes into the machine and close the

doors.
i) Start the machine by closing the door completely.

After the machine stops, the cycle light will switch off, raise the doors, remove the
tray, and allow dishes to dry before stacking.

The Jet-Tech Dish machine will complete the wash and rinse cycle and automatically
feed the proper amount of chemicals, and turn itself off.

PRIMING SWITCHES

CYCLE LIGHT

WASH COUNTER

FILL/DRAIN SWITCH

CHEMICAL PUMPS

THERMOMETER DIAL

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OPERATING INSTRUCTIONS
Dishes are expensive. An average plate can

cost over $5.00. Be very careful when
preparing and handling dishes.

A. Scrapping. Scrapping operations are
necessary to remove, mechanically or by
hand, the remaining food from dishes prior to
the dishwashing operation. The purpose of
scrapping is to keep excessive garbage from
going into the dishwashing machine. Hand
scrapping is done by hand or with a rubber
spatula. The use of a pre-rinse hose for wet
scrapping of dishes before they go into the
machine is ideal for removing small particles of
soil not removed by the hand scrapping
operation. It also saves labor because less
time will be required in the full scrapping
operation if the water scrapping method is
used, plus a better job can be assured using
this method. Water scrapping is a must, but if it
is not available, a rubber spatula or glove can
be provided for you to do a thorough job of
hand scrapping the dishes.

B. Racking Dishes. Properly placing the
dishes in the rack before washing is one of the
most important jobs the operator must perform.
Every surface of a soiled dish must be reached
by the machine sprays to provide sufficient
scrubbing action in the time that the dish is
being sprayed by detergent solution. Piling
dishes won't save you time. Many of the dishes
will not be cleaned during the wash cycle and
will require sorting and washing a second time.
Be a PRO do it right the first time. Be sure to

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rack all the sized plates. If you sort and rack
properly, it will be easier and save you time.

Note in the illustration that the plates
are racked with overlapping and that the
sprays from the top spray arm will strike the
food contact surfaces of the dishes (the
face of the dishes).

Racking Glasses. Glasses, cups, bowls
and other deep dishes must be racked
faced down so as not to carry out wash
waster and so that the sprays can work on
the internal surfaces. Rack glasses and cups
in a properly sized compartmentalized glass
rack. Allow to air dry. Glass washing is very
important. A customer may gain his first
impression of an establishment when he is
served his glass of water. They should be
placed in the racks upside down in each
compartment. The rinse additive is injected
into the rinse water to prevent spotting and
speed the drying process. (Note: Your
chemical representative can help you select
the proper glass rack for your glasses.)

Racking Flatware. Flatware
may be washed in many ways. It is
recommended that all flatware be pre­soaked in a deep pan, generally a bus pan,
using a pre-soak detergent. This will prevent
adhering of soil on flatware and reduce
tarnishing. A pre-soak detergent is especially
useful for the removal of protein oil such as
egg, syrup. It is recommended that 30
minutes be allotted for pre-soaking, if
possible. After pre-soaking, the flatware is
placed in a wash basket with handles down
to prevent them from “nesting” which
provides maximum exposure to the wash
process.

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C. Stacking and Storage. The stacking and
storage of dishes that are being washed and
sanitized is very important. A dish may be
perfectly washed but at risk of being
contaminated from the handling after washing.
Avoid storing dishes where they may be soiled.
Minimize handling the dishes with the hand on the
food contact surfaces (towel drying is an incorrect
procedure). Do not stack plates and dishes higher
than 12 inches; their combined weight can
destroy the porcelain surface on the bottom
plates.

D. Cleaning the Jet-Tech Dishwasher. Certain
times of the day should be reserved to clean the
dishwashing machine. Follow the cleaning and
inspection procedures listed below.

Cleaning the Drain Screen Remove
the drain screen and thoroughly clean all foreign
material from the screen. Do not bang the screen
on the table to jar food loose. Use the faucet or
pre-rinse hose. Check the seat casting where the
drain stopper sets to make sure no foreign
material is present. Re-install drain screen and
determine that it is the proper position.

Cleaning the Wash Arms - Inspect the
upper and lower spray arms to insure that they are
not clogged with food scraps. Otherwise, full and
uniform spray pressures will not be delivered to the
soiled dishes.

If there is any question as to the spray arm
nozzles being clear of food scraps, they should be
removed and cleaned. To remove the arm,
loosen nut and pull arm out of spray base. The
arm can be checked for locked jets by running
water into the hug and observing that all jets are
flowing. Clogged jets can be cleared with a
toothpick or small wire and the entire arm can be

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flushed out by removing the end plugs.
Remember to replace the end plugs after
cleaning the arm.

After the arm has been thoroughly
cleaned, re-install and check that arm is fully
inserted in the bearing support. Hand tighten
thumb screws. Too-tight screws can break off
in spray base.

E. Empty the Scrap Tray. Remove the
scrap tray drawer and thoroughly rinse out.
Change the tray after each meal or else once
an hour, if it's very busy.

F. Check Operation. Operate the
machine and watch detergent sanitizer, and
rinse additive delivery tubes where they extend
into the open sump on the machine. Watch to
insure that the chemicals are delivered during
the cycle. Remember: red tube detergent;
blue tube rinse additive; and clear/white tube
sanitizer. Check temperature at the end of the
cycle for 140 degrees F (60 degrees C).

G. Cleanup. Wipe down the machine and
check the chemical level in the containers.
Also inspect the machine for leaks or other
items that night cause trouble during a rush
period. You are now ready to wash dishes.

H. Remember: The chemical containers
should be saved for pickup by the serviceman
during his regular call. Do not throw them in
the trash bin.

IMPORTANT

Always drain the dishwasher at night. The
chlorine in the water will damage the wash
tank after awhile.

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TROUBLE SHOOTING THE JET-TECH DISHWASHER

A. Won't Start

1. Check the master switch on the back of control panel to make sure that it is “on”.

2. Check circuit breaker which services the dishwasher. Make sure it is “on”.

3. Only after checking steps 1 and 2, call the Jet-Tech service people.

B. Out of Chemicals

1. Check back-up supply of chemicals. REMEMBER: Red product label to red tube,
blue product label to blue tube, and clear/white product label to clear/white tube.
Note that sometime extra product is left in the storage area at the direction of the
restaurant manager.

C. Dishes/Glasses are Not Clean

1. Before you call the Jet-Tech service people, clear your temperature gauge on the
machine. Check to be sure that you have at least 120 degrees F water. The Jet-Tech
dishwasher must have hot water delivered from the primary heater at 120 140 degrees
F. If temperature is okay, then proceed to step 2.

2. Check your water softener for salt or obvious malfunction. Your service agreement
from Jet-Tech calls for hot/soft water, If the water softener appears okay, there is one
final check before you call the Jet-Tech service people. 3. Check the screen and
wash arm tips. If they are clear, call us, the Jet-Tech service people.

D. Machine Won't Hold Water

1. Check under the drain ball for a knife, spoon, fork, or foreign material, then remove.

E. Water Running on the Floor

1. If it is running from the scrap accumulator (The tray at base of the dishwasher) don't
call us! Call your plumber the drain is clogged.

F. Water won't Drain from the Machine

1. Check the drain sump for obvious clogging. If it appears clear, call the Jet-Tech
service people. Lift the drain ball manually, the water should drain in 6 seconds or less.

G. Water Coming Out of the Door (going all over)

1. Someone didn't replace the end plugs on the wash arm or didn't tighten them. 2.
Check inside the scrap accumulator drawer. If the end plug came off during operation,
it will be inside the scrap tray next to the machine. Simply replace it. If it is lost, call us
the Jet-Tech people.

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H. Machine Won't Shut Off

1. You can turn off the machine in an emergency by turning off the master switch
located at the back of the control box.

I. Machine Won't Fill

1. Check valve at the top, make sure handle is turned on. If it is, call us the Jet-Tech
service people.

J. Spray Arms Won't Spin

1. Check the bearings for obstructions. They are easily clogged by grit, string from tea
bags, or fiber from napkins or straw wrappers.

K. Dishes Are Coming Out Soapy

1. Make sure water temperature is above 120 degrees F; hot water disperses suds.

2. Determine that machine is draining properly so that no soapy water carries into the
rinse.

3. Make sure that no other source of detergent is finding its' way into the rinse cycle.

IMPORTANT NOTES

Locate and clearly identify the water shut-off valve that supplies the dishwasher and the
fuse box or breaker switches.

Only qualified and/or licensed technicians can repair this piece of equipment. Removing
panels will expose wires and live current. The breaker switch should be switched off or fuses
removed before removing the panels. The water supply must also be turned off.

CONTACT INFORMATION

MODEL: X-35C

Phone:

1-888-275-4538
514-737-9701

Fax:

514-737-2792

SERIAL:________________
DATE INSTALLED:___/___/___

SERVICE:

_______________________
_______________________

CHEMICALS:

_______________________
_______________________

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Part# Description PRICE

07-2703 door guide
07-9004 thermometer w/capillary
19-5043 1/2" vacuum breaker
44-0110 peristaltic pump cover
44-0141 clear squeeze tube (10" ea.req'd)
44-0150 pump shaft seal
44-0220 FEET red detergent line
44-0230 FEET blue rinse line
44-0240 FEET #3 clear vinyl line
44-0256 thumbscrew
44-0258 thumbscrew adaptor
44-0264 spray arm bearing
44-0266 23" spray arm
44-0290 mounting cast iron - PUMP
44-0300 pump cover sm cast iron
44-0310 impeller open l cast iron
44-0330 3x17"bucket probe (pvc 1/4")per ft
44-0350 12"X1 1/2" clear sump hose
44-0360 O-ring for pump
44-0370 3/16 barb fitting
44-0400 1 h.p. motor
44-0441 rocker switch
44-0461 3/8" Cycle light-estimate
44-0470 insta start relay
44-0480 insta start socket
44-0491 90 second timer
44-0500 mercury relay
44-0510 drain solenoid
44-0520 peristaltic pump 48 rpm motor
44-0560 110 ac counter
44-0570 hose clamp
44-0571 1/2" PVC 90º CONNECTOR
44-0572 1/2" PVC STR. CONNECTOR
44-0573 FEET 1/2" nonmetallic conduit
44-0581 door switch magnet
44-0590 cube relay timer
44-0620 3/8" brass plugs
44-0630 30 amp switch
44-0640 bulkhead fitting
44-1110 1/2" close nipple brass
44-1130 1/2" street 90 deg brass
44-1180 1/2" water solenoid
44-1220 1-1/4" male adapter
44-1660 momentary toggle switch

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44-1670 rubber boot
44-1720 fill/drain label
44-1820 ball valve 1/2" FIP
44-1830 1/2" brass 90º elbow
44-1880 teflon tape
44-1891 3/8" romex connector
44-1900 4" cable ties
44-2020 TR-1 open rack (12.41 cdn)
44-2030 TR-3 plate rack (12.41 cdn)
44-4020 Panduit DNF14-187-M terminal
44-6010 bolts- pump cover to mounting
44-6010 bolts- mounting to motor
44-6030 screw- s/s pump cover

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