3
GENERAL
The series of ADS Dishmachines represented by this owners manual are manually loaded
chemical sanitizing dishwashing machines intended for use in restaurants or other food service
facilities. The standard 20” x 20” rack is loaded with dishes, moved into the machine and the
doors are closed. The machine will automatically start when the doors are closed (auto-start
feature) or without this feature the operator presses the cycle start button and the machine
operates. The cycle may range from 72 to 150 seconds depending on the specific model. During
operation the operator may prepare the next rack of dishes. When the cycle is complete the
operator moves the clean dishes out and the next rack of dirty dishes is placed in the machine.
The machine contains only enough water to fill the pump and spray system and wash the dishes
during the cycle. At the beginning of each cycle, detergent is metered into the wash water and
the dishes are sprayed with a pressurized wash. Rotating arms at both the top and bottom of the
cabinet assure complete and even coverage. These arms are powered by the action of the spray
and therefore require no drive mechanism.
When washing is complete a solenoid raises the stopper at the bottom of the sump, and soiled
wash water drains by gravity from the machine. As water drains it washes the intake screen, thus
removing food particles and soil and carrying it into a separate scrap trap.
Near the end of the drain part of the cycle, the fresh water solenoid valve opens and water flows
either through the pump and spray system, or directly into the machine (depending on model
purchased). This flush cycle carries away soap, soil, and wash water from the dishes, cabinet,
and spray system. At the end of the flush cycle, the drain closes and the final rinse commences.
A chlorine based sanitizing chemical and rinse aid are metered into the rinse water which is
sprayed under pressure on the dishes. The chemical sanitizing agent provides comparable germ
killing ability in 140 degree rinse water as in the conventional machines with 180 degree rinse.
The rinse-aid causes the water to flow from the dishes in sheets rather than collect as drops. This
allows the dishes to dry faster and at the same time prevents water spots.
Rinse water remains in the sump to be recycled as wash water for the next rack. By purging the
machine of soil and detergent, recycling the rinse and using chemicals for sanitation, only a very
small amount of low temperature water is required, which results in an economical and energy
efficient machine.
