PREPERATION:
Before proceeding with the start-up of the unit,
verify the following:
1. The sump strainer is in place and clean.
2. The drain stopper is 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 posi-
tion. Push and hold the power switch in the FILL position to put
water in the sump. Stop filling when water level is between the two
rings on the drain stopper. Be careful not overfill the sump. Verify
that the drain stopper is preventing the wash tub water from pour-
ing out excessively. It is normal to have some slight leakage from
the drain hole. Verify that there are no other leaks on the unit
before proceeding any further. The wash sump must be com-
pletely filled before operating the wash pump to prevent damage
to the pump and pump seal. Once the wash tub is filled, the unit
is ready for operation. NOTE: After the initial fill, water level will be
maintained automatically for all subsequent cycles.
WARE PREPERATION:
Proper preperation 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 dishmchine
will be reduced. It is important to remember that a dishmachine is
not a garbage disposal and that simply throwing unscrapped dish-
es 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 prop-
erly prepared prior to being placed in the machine.
DAILY MACHINE PREPERATION:
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 is recom-
mended 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.
PREPARING THE CHEMICAL FEEDER PUMPS:
The Conserver
XL2 comes supplied with detergent, rinse aid, and sanitizer chem-
ical feeder pumps, mounted on the right side of the control box.
Locate the ends of the chemical tubes with the tube stiffeners and
place each one in the appropriate chemical container (Red for
detergent, blue for rinse aid, and white for sanitizer). The other
ends of the chemical feed tubes are inserted through a bulkhead
fitting into the tub. Open the doors to the unit so that you may
observe when chemical flows from the tubes. The pumps are to
be primed by using the toggle switches on the side of the control
box, between the chemical feeder pumps. Depress and hold the
switches as per the labels to prime each chemical feeder pump.
The pumps are primed when chemical issues forth from the tube
ends inside the unit. The chemical feeder pumps dispense an
exact amount of chemical each cycle. Depending on the chemical
used and water conditions, it may become necessary to adjust the
timing of the chemical feeder pumps. The timing may be changed
by adjusting the appropriate cam on the timer in the control box.
The detergent pump is controlled by cam 7, rinse aid by cam 6,
and sanitizer by cam 8. Do not attempt to adjust chemicals your-
self, contact your water treatment specialist and/or chemical sup-
plier prior to allowing any changes to be made to the chemical
feeder pump settings.
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 sump
strainer may become clogged with soil and debris as the workday
progresses. Operators should reguarly inspect the sump and
accumulator strainers to ensure they have 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 regu-
lar 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. Manually remove
the drain stopper from the sump and allow the sump to drain
(NOTE: the wash sump water will be hot so caution is advised).
Once the wash sump is drained, remove the sump strainer.
Remove soil and debris from the strainer and set to the side.
Unscrew the wash arms from their manifolds. Remove the end-
caps and flush the arms with water. Use a brush to clean out the
inside of the arms. If the nozzels 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 strain-
ers and close the doors.
OPERATION INSTRUCTIONS
6
