Title
Installation & Operation
Rev 1.02A
Page 4
GETTING STARTED
Introduction to 3Door Lift Model
Dishwashers have been used worldwide for many years. This manual has been written to help you, the operator,
in your job. Your job is one of the “most important” in this restaurant. Why? Your product, the dishes and
glasses, is the first thing the customer notices when he sits down.. Clean, sparkling dishes and silverware will set
the mood for the customer when he observes the table setting.
Receiving and Installation
The dishwasher is shipped from the factory bubble packed on a pallet. The guidelines are listed in a step-by-step
procedure for your reference.
1. Packaging
Unwrap the machine and check for the following component parts:
Scrap accumulator complete with lid and scrap tray. This is normally an integral part of the
machine
Tube stiffeners. Tube stiffeners must be used to prevent the feed tubes from curling inside the
chemical pail and sucking air. These are pre-installed to the chemical pump and attached to the
back of the dishmachine. The ends of the chemical tubing have been flared so that the tubing will
not pull out of the stiffener. Red is for detergent, white for sanitizer, and blue for rinse aid.
2. Plumbing
The machine needs the following:
2” pipe for the drain outlet
½” pipe for the incoming water
A flex hose or quick disconnect union. The water inlet is at the top left corner of the dishwasher
3. Electrical
The machine is 110 volt. The master switch is at the top left side of the control box.
WARNING: Electrical and plumbing connections need to be made by a qualified service person
who will comply with all available Federal, State, and local Health, Electrical, Plumbing Safety
Codes.
4. Chemical Feeder
The peristaltic pumps are assembled and included within the machine.
