Jackson 10APRB, 10AB, 10U Installation/Operation Instructions, Installation Instructions

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SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS

SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS

INSTALLATION INSTRUCTIONS

Jackson MSC Inc. provides technical support for all of the dishmachines detailed in this manual. We strongly recommend that you refer to this manual before making a call to our technical support staff. Please have this manual with you when you call so that our staff can refer you, if necessary, to the proper page. Technical support is available from 8:00 a.m. to 5:00 p.m. (EST), Monday through Friday. Technical support is not available on holidays. Contact technical support toll free at 1-888-800-5672. Please remember that technical support is available for service personnel only.

VISUAL INSPECTION: Before installing the unit, check the container (Fig. 1) and machine (Fig. 2) for damage. A damaged container is an indicator that there may be some damage to the machine. If there is damage to both the container and machine, do not throw away the container. The dishmachine has been inspected and packed at the factory and is expected to arrive to you in new, undamaged condition. However, rough handling by carriers or others may result in there being dam- age to the unit while in transit. If such a situation occurs, do not return the unit to Jackson; instead, contact the carrier and ask them to send a representative to the site to inspect the dam- age to the unit and to complete an inspection report. You must contact the carrier within 48 hours of receiving the machine. Also, contact the dealer through which you purchased the unit.

(Fig. 1)

(Fig. 2)

UNPACKING THE DISHMACHINE: Note: Be careful when cutting the hold down strap (Fig. 3), it is under tension. Remove the hood (Fig. 4) and set to the side. Please note (Fig. 5) for the location of the O-rings. Once the machine has been removed from the container, ensure that there are no miss- ing parts (Fig. 5 & 6) from the machine. This may not be obvious at first. If it is discovered that an item is missing, contact Jackson immediately to have the missing item shipped to you.

(Fig. 3)

(Fig. 4)

 

 

 

 

(Fig. 5)

(Fig. 6)

 

 

 

 

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Contents An Company 10 SERIES, ELECTRICALLY HEATED, ROUND DISHMACHINESFOR JACKSON MODELS 10A 10AB 10APRB 10U HIGHER HOOD OPTION February 24 P/N 7610-100-01-00 Revision EONE YEAR LIMITED PARTS & LABOR WARRANTY MANUFACTURERS WARRANTYREVISION MADEAPPLICABLE DETAILSModel Serial No Installation Date Service Rep. Name Phone No 10 SERIESNOMENCLATURE FOR THE MODELS COVERED IN THIS MANUAL TABLE OF CONTENTS SECTION SPECIFICATION INFORMATION SECTION 1 SPECIFICATION INFORMATION 10 SERIES SPECIFICATIONS SECTION 1 SPECIFICATION INFORMATION 10A DIMENSIONS TOP VIEWLEFT VIEW FRONT VIEWSECTION 1 SPECIFICATION INFORMATION 10AB/10APRB/10U DIMENSIONS10U ONLY 11 1/2”SECTION 1 SPECIFICATION INFORMATION 10 SERIES TABLE DIMENSIONS SECTION INSTALLATION/OPERATION INSTRUCTIONS SECTION 2 INSTALLATION/OPERATION INSTRUCTIONS INSTALLATION INSTRUCTIONSLEVEL THE DISHMACHINE The dishmachine is designed to operate while being level. This is important to prevent any damage to the machine during operation and to ensure the best results when washing ware. The unit comes with adjustable bullet feet, which can be turned using a pair of channel locks or by hand if the unit can be raised safely. Ensure that the top of the tub is level from side to side and from front to back before making any con- nections ALIGNING THE MACHINE Adjust the machine base to line up hole in table with hole in support block Fig PLUMBING THE DISHMACHINE All plumbing connections must comply with all applicable local, state, and national plumb- ing codes. The plumber is responsible for ensuring that the incoming water line is thoroughly flushed prior to connecting it to any component of the dishmachine. It is necessary to remove all foreign debris from the water line that may potentially get trapped in the valves or cause an obstruction. Any valves that are fouled as a result of foreign matter left in the water line, and any expenses resulting from this fouling, are not the responsibility of the manufacturer SECTION 2 INSTALLATION/OPERATION INSTRUCTIONS SECTION 2 INSTALLATION/OPERATION INSTRUCTIONS OPERATION INSTRUCTIONS PREPARATIONSECTION 2 INSTALLATION/OPERATION INSTRUCTIONS DETERGENT CONTROL SECTION PREVENTATIVE MAINTENANCE SECTION 3 PREVENTATIVE MAINTENANCE PREVENTATIVE MAINTENANCE SECTION ELECTRICAL SCHEMATICS L2 L1 10A 208/220V 1 PHASE10AB/10U 208/220V 1 PHASE 3 PHASESECTION 4 ELECTRICAL SCHEMATICS 10A WIRING DIAGRAM 208-230 VOLT, 60HZ, SINGLE PHASE10AB WIRING DIAGRAM 208-230 VOLT, 60HZ, SINGLE PHASE 10AB WIRING DIAGRAM 208-230 VOLT, 60HZ, THREE PHASE 9905-002-55-90a10APRB WIRING DIAGRAM 208-230 VOLT, 60HZ, SINGLE PHASE 9905-002-55-91a10APRB WIRING DIAGRAM 208-230 VOLT, 60HZ, THREE PHASE 9905-002-55-92aSECTION JACKSON MAINTENANCE REPAIR CENTERS SECTION 5 JACKSON MAINTENANCE & REPAIR CENTERS GCS SERVICE INC. 1002 NANDINO BLVD. LEXINGTON, KY EMR SERVICE DIVISION 700 EAST 25TH STREET BALTIMORE, MDEMR SERVICE DIVISION 2626 PITTMAN DRIVE SILVER SPRING, MD BANA PARTS INC. 1501 KUEBLE STREET HARAHAN, LAHAWKINS COMMERCIAL APPLI 1900 COLLEGE AVENUE ELMIRA HEIGHTS, NY200 SALINA ST. SUITE 114 LIVERPOOL, NY 800 532-6127 FAXELMER SCHULTZ SVC. 540 NORTH 3RD STREET PHILADELPHIA, PA CANADA GCS/STOVE PARTS 2120 SOLANA STREET FORT WORTH, TXNORTHERN PARTS & SVC. 4874 S. CATHERINE STREET PLATTSBURGH, NY
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10U, 10AB, 10A, 10APRB specifications

The Jackson 10A, 10U, 10APRB, and 10AB series of dishmachines have made significant strides in commercial dishwashing technology. Designed for high efficiency and durability, these machines cater to various establishments, from restaurants to cafeterias, ensuring cleanliness and sanitation in a fast-paced environment.

The Jackson 10A model stands out for its advanced washing capabilities. Featuring a powerful pump and a unique wash arm design, it delivers an exceptional cleaning performance by ensuring thorough coverage of all dishware. This model is equipped with a high-temperature rinse option that sanitizes dishes effectively, meeting health department standards. Additionally, its energy-efficient heating elements contribute to reduced operational costs while maintaining optimal cleaning temperatures.

The Jackson 10U model is particularly notable for its user-friendly design and compact footprint. This makes it an ideal choice for smaller kitchens where space is at a premium. It boasts a high cycle speed, which allows for quick turnover of dirty dishes. The innovative control system lets operators easily set wash cycles and monitor machine performance, ensuring maximum efficiency and reducing water waste.

On the other hand, the Jackson 10APRB is engineered for versatility, capable of handling various types of dishware, including delicate glassware and sturdy pots. This model features adjustable shelves and a flexible design that accommodates different load sizes. The inclusion of an automatic chemical dispensing system ensures that the right amount of detergent is used, optimizing wash results while minimizing chemical costs.

The Jackson 10AB is designed for heavy-duty use, perfect for establishments with high dishwashing demands. This robust machine integrates a multi-stage filtration system to capture food particles and debris, prolonging the life of the appliance. Its high-speed wash cycles significantly enhance productivity, allowing for a steady stream of clean dishware with minimal downtime.

All models in the Jackson series are equipped with cutting-edge technology, including energy-efficient motors and low-water consumption features, making them environmentally friendly options for commercial kitchens. The advanced diagnostics and monitoring systems help operators troubleshoot any issues that arise, ensuring consistent operation and reducing maintenance time.

In conclusion, the Jackson 10A, 10U, 10APRB, and 10AB dishmachines exemplify innovation in commercial dishwashing technology. With features that emphasize efficiency, versatility, and durability, these machines are vital assets in any food service operation, delivering cleanliness and meeting rigorous health standards with ease.
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