CHEMICAL FEEDER EQUIPMENT: Detergent may be introduced into the
unit through the removal of the bulkhead plug in the rear of the tub and
replacing it with the third party detergent injection fitting. Remove the bulk-
head plug in the side of the tub to install the detergent concentration
probe.
The 1/8” brass plugs on the incoming plumbing rinse injector may be
removed to install rinse aid injection fittings.
All wires for the chemical injectors should be routed through the back of
the control box.
Terminals in the control box marked “CVS” provide a constant voltage sig-
nal whenever the drive motor is operating.
Terminals in the control box marked “DET” provide a voltage signal when-
ever the wash motor is operating.
DELIMING OPERATIONS: In order to maintain the dishmachine at its
optimum performance level, it will be required to remove lime and corro-
sion deposits on a frequent basis. A deliming solution should be available
from your detergent supplier. Read and follow all instructions on the label
of the deliming solution.
To proceed with the deliming operation, fill the dishmachine and add the
correct amount of deliming solution as recommended by the deliming solu-
tion manufacturer. The water capacity of the various tanks of the dishma-
chine can be verified on the specification sheet(s) of this manual.
Perform the following operations to delime the dishmachine:
1. Turn the NORMAL/DELIME switch on the back of the control box to the
DELIME position.
2. Disconnect or turn off all chemical feeder pumps.
3. Close all doors (after adding the deliming solution).
4. Run the machine for the recommended period of time.
5. Turn the unit off and open the doors.
6. Wait five minutes, then inspect the inside of the machine. If the machine
is not delimed, run another time cycle as per the deliming solution’s
instructions.
7. When clean, drain and re-fill the machine.
8. Run in MANUAL for 10 minutes to remove residual deliming solution.
9. Drain and re-fill the machine.
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 compo-
nents. Use of deionized water or other aggressive fluids will void the
manufacturer's warranty.
OPERATING INSTRUCTIONS
PREPARATION: Before proceeding with the start-up of the unit, verify the
following:
1. Close door(s) on dishmachine.
2. Close the drain valve(s).
POWER UP: To energize the unit, turn on the power at the service break-
er. The voltage should have been previously verified as being correct. If
not, the voltage will have to be verified. In accordance with the manufac-
turer’s instructions you should also activate the steam booster and allow
for flow of steam to the unit.
FILLING THE WASH TUB: Ensure that the delime switch is in the NOR-
MAL position, and place the power switch into the ON position. The
machine should fill automatically and shut off when the appropriate level is
reached (just below the pan strainer). The wash tub must be completely
filled before operating the wash pump to prevent damage to the compo-
nent. 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 sim-
ply throwing unscrapped dishes into the machine simply defeats the pur-
pose 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 “PREPA-
RATION” 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.
WASHING A RACK OF WARE: To wash a rack, simply slide a rack of
soiled ware into the load end of the machine. Once the the machine is
started, it should pull the rack through the machine and push it out the
unload end. Once a rack has started through, you may put another rack in.
OPERATIONAL INSPECTION: Based upon usage, the pan strainers may
become clogged with soil and debris as the workday progresses.
Operators should reguarly inspect the pan strainers to ensure they have
not become clogged. If the strainers do, they will reduce the washing capa-
bility of the machine. Instruct operators to clean out the pan strainers at
regular intervals or as required by work load.
SHUTDOWN AND CLEANING: At the end of the workday, place the
power switch in the OFF position and open the door(s). Steam-heated
units need to have the steam secured to the machine prior to any clean-
ing. Open the drain valves and allow the machine to drain completely.
Remove the pawl bar assembly (clean as required). Remove the pan
strainers and, if equiped, the prewash strainers, run off sheets and scrap
basket strainer. Remove the wash and, if equipped, the prewash arms and
verify that the nozzles and arms are free from obstructions. Flush the arms
with fresh water. Remove the pump suction strainers and clean out as
required. Remove the rinse tray assembly and clean. Remove the curtains
and scrub with a mild detergent and warm water. Wipe out the inside of the
unit and then reassemble with the components previously removed.
INSTALLATION INSTRUCTIONS (CONTINUED)/OPERATING INSTRUCTIONS
3
