Jackson CREW 66S, CREW 44S, CREW SERIES RACK CONVEYOR DISHMACHINES manual Operation Instructions

Technical Manual (07610‐003‐78‐18)

OPERATION INSTRUCTIONS

PREPARATION: Before proceeding with the start‐up of the unit, verify the following: ∙ The drain stopper is installed;

∙ The strainers are installed;

∙ The pawl bar is installed and secure;

∙ The actuator switches move with relative freedom and do not bind; ∙ The curtains are installed correctly

POWER UP: To place the unit in standby, press the Start Button on the front of the machine.

∙ The unit will automatically determine if there is a proper water level in the wash tank. If not, the unit will begin to ill until the appropriate level is reached.

∙ If the wash tank temperature is not at the minimum level for the mode of operation, the wash heat‐ er will energize. Refer to the machine data plate for a better understanding of the minimum temper‐ atures 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.

∙ If your machine is equipped with a rinse booster option, note the booster shall turn on when the unit turns on.

∙ If your machine is heated with a steam booster, then you will need to turn on the steam booster in accordance with the manufacturer’s instructions.

∙ It is important that you do not attempt to start the unit until: ∙ The unit stops illing;

∙ The unit has reached the appropriate wash tank temperature.

FIRST RACK: The irst 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 irst 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 irst starting the unit to ensure proper operation.

WARE PREPARATION: Proper preparation of ware is essential for the smooth, ef icient 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 lat‐ ware in warm water to assist in getting stuck‐on material off. Load plates and saucers in the same direction (with the surface food is placed on facing towards the unload end of the machine).

WASHING A RACK OF WARE: The dish‐machine is designed to wash ware placed in a rack. Under no circumstance should any materials be placed inside the unit that have not been properly secured into a dish rack.

To start the cycle, gently push the rack into the unit on the load end. Once the wash actuator has moved suf iciently, the unit will automatically begin to convey the dish rack through the unit. The entire cycle is automatic.

Page Created: 05‐04‐2010

Revised: N/A

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