Jackson 10U, 10APRB, 10AB manual

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

INSTALLATION INSTRUCTIONS

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.

CONNECTING THE DRAIN LINE: The drain for the dishmachine is a gravity discharge drain. Remove the overflow strainer stopper from the tub and the unit will drain itself. There must also be an air gap between the machine drain line and the floor sink or drain. If a grease trap is required by code, it should have a flow capacity of 5 gallons per minute.

WATER SUPPLY CONNECTION: Ensure that you have read the section entitled “PLUMBING THE DISHMACHINE” above before proceeding. Install the water supply line (3/4” pipe size minimum) to the end of the Y-strainer. It is recommended that a water shut-off valve be installed in the water line between the main supply and the machine to allow access for service. The water supply line is to be capable of 25 PSI “flow” pressure at the recommended temperature indicated on the data plate. In areas where the water pressure fluctuates or is greater than the recommended pressure, it is suggested that a water pressure regulator be installed. The Model 10 does not come with water a pressure regulator as standard equipment.

Do not confuse static pressure with flow pressure. Static pressure is the line pressure in a “no flow” condition (all valves and services are closed). Flow pressure is the pressure in the fill line when the fill valve is opened during the cycle.

It is also recommended that a shock absorber (not supplied with the dishmachine) be installed in the incoming water line. This prevents line hammer (hydraulic shock), induced by the solenoid valve as it operates, from causing damage to the equipment.

PLUMBING CHECK: Slowly turn on the water supply to the machine after the incoming fill line and the drain line have been installed. Check for any leaks and repair as required. All leaks must be repaired prior to placing the machine in operation.

ELECTRICAL POWER CONNECTION: Electrical and grounding connections must comply with the applicable portions of the National Electrical Code ANSI/NFPA 70 (latest edition) and/or other electrical codes.

Disconnect electrical power supply and place a tag at the disconnect switch to indicate that you are working on the circuit.

Refer to the data plate for machine operating requirements, machine voltage, total amperage load and serial number.

To install the incoming power lines, first remove the lower control box cover (Fig. 15). Next, run the power lines through the hole located in the bottom of the control box to the terminal board inside (Fig. 16). This board is accessible by removing the lower cover plate on the control box. Attach lines (L1 and L2 (L3 for three phase)) on the terminal block at the lower front right corner. There is no neutral wire on this machine. There is a grounding lug inside the control box on the bottom left. Be sure all connections made are tightened properly. It is recommended that “DE-OX” or another similar anti-oxidation agent be used on all power connections.

VOLTAGE CHECK: Ensure that the power switch is in the OFF position and apply power to the dishmachine. Check the incoming power at the terminal block and ensure it corresponds to the voltage listed on the data plate. If not, contact a qualified service agency to examine the problem. Do not run the dishmachine if the voltage is too high or too low. Shut off the service breaker and mark it as being for the dishmachine. Advise all proper personnel of any problems and of the location of the service break- er. Replace the lower cover and tighten down the screws.

(Fig. 15)

(Fig. 16)

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.