Jackson MSC 10AB-N70, Инструкция по установке и эксплуатации

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Page Created: 09-10-2012
Revised: N/A
Technical Manual (07610-003-97-40)
OPERATION INSTRUCTIONS
PREPARATION: Before proceeding with the start-up of the unit, verify the following:

The overflow strainer is installed
 Wash arms and Rinse arms are tightly secured to manifolds

That the rinse arm end caps are tight.

Dish rack is inside machine
POWER UP: Turn on the master switch on the front of the remote controller.

Fill wash reservoir to the top of the overflow strainer by holding up the rinse/ fill switch.
WARNING: DO NOT OPERATE THE HEATER UNTIL UNIT IS FULL OF WATER.

Once the reservoir is full, turn on the heater switch (red light will come on).

If the wash tank temperature is not at the minimum level for the mode of operation, run the unit a
few cycles till the wash water reaches appropriate temperature. Refer to the machine data plate for
a better understanding of the minimum temperatures needed to operate the unit correctly. It may
take several minutes for the wash tank to heat up, depending on the initial temperature of the
water.

It is important that you do not attempt to start the unit until:
 The unit is completely full of water.

The unit has reached the appropriate wash tank temperature.

The door is closed on the unit.
FIRST RACK: The first rack of ware that you place into the unit usually has the effect of very quickly
reducing the temperature of the wash tank. This is because you are introducing cold materials into the dish-
machine environment and the unit has to circulate water to get the heating cycle going. You may have to run
the first rack through the unit again. Any time the unit has not been operated for an extended period of time
this is possible, but unlikely. This is usually dependent on the type of ware you are using, its temperature
and the ambient temperature of the kitchen area. Always observe the temperatures of the wash and rinse
when first starting the unit to ensure proper operation.
WARE PREPARATION: Proper preparation of ware is essential for the smooth, efficient operation of
your dish-machine. If done properly, you can expect to have fewer re-washes and use substantially less de-
tergent. Any ware placed inside the machine should have all solid food waste and scraps removed. It is rec-
ommended that ware also be sprayed down prior to entry into the dish-machine.
Place cups and glasses upside down in racks so they do not hold water during the cycle. Presoak flat-
ware in warm water to assist in getting stuck-on material off. Load plates and saucers in the same direction.
WASHING A RACK OF WARE: To wash a rack, open the door and slide the rack into the dish-machine.
Close the door. Trip the start switch. You should see the red cycle light come on. Once the dish-machine
completes the cycle, the red cycle light will go off. When the light goes out open the door and remove the
rack of clean ware.
CAUTION THE RACK AND STEAM FROM THE UNIT WILL BE VERY HOT!
Repeat the process to run additional racks.
OPERATIONAL INSPECTIONS : It is recommended that operators periodically review the following
items while the machine is operating. All of these items are important to operating the machine in an effi-
cient manner.

Review wash and rinse temperatures and compare to the minimums required by the data plate.
Low temperatures can be an indication of a faulty thermostat, a thermostat that needs adjustment
or some other condition that needs to be addressed.