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

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SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS

SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS

OPERATION INSTRUCTIONS

PREPARATION:

1. Ensure that the pump intake strainer (1) and basket overflow strainer (2) are inserted and tight.

2. Ensure that the wash and rinse arms are installed and secure.

3. Remove all solid wastes in order to avoid obstructing filters, drain and wash and rinse arms.

4. Ware that is encrusted with soil should be presoaked prior to being placed in the machine.

5. When placing dishes into the racks, do not allow them to lean on each other.

6. Place the glasses upside down in the open rack. With the model 10 series, a four compartment silverware rack is supplied. Place silver in compartment rack loosely not allowing it to mix with other silverware of the same nature. Place the compart- ment rack in the open rack and wash with the cups and glasses.

DAILY MACHINE PREPARATION: Refer to the section entitled “PREPARATION” at the top of this page and follow the instruc- tions there. Afterwards, check that all of the chemical levels are correct and/or that there is plenty of detergent available for the expected workload.

WARM-UP CYCLE: At the beginning of each work day, a warm up cycle will need to be performed. Close the hood (3). Turn on the master switch (4). Raise the fill switch (5) until the machine is filled to the top of the basket overflow strainer (2.) Once the proper water level has been reached, turn on the heater switch (6). Observe the temperature gauges, the rinse tempera- ture should rise to a specified level of 180°F within five minutes if the incoming water to the booster tank is 140°F. The wash heater will take longer to reach 150°F as the element is designed for maintaining temperature, not heating. Once the proper temperature has been reached, with the hood closed, turn on the manual wash switch. You should hear the water being pumped as it strikes the top of the hood. Turn off the manual wash switch. The dishmachine is now ready to proceed with wash- ing of the dishes.

WARE PREPARATION: Proper preparation of ware will help ensure good results and less re-washes. If not done properly, ware may not come out clean and the efficiency of the dishmachine will be reduced. It is important to remember that a dishmachine is not a garbage disposal and that throwing unscraped dishes into the machine will defeat the purpose altogether of washing the ware. Scraps should be removed from ware prior to being loaded into a rack. Pre-rinsing and pre-soaking are good ideas, especially for silverware and casserole dishes. Place cups and glasses upside down in racks so that they do not hold water during the cycle. The dishmachine is meant not only to clean, but to sanitize as well, to destroy all of the bacteria that could be harmful to human beings. In order to do this, ware must be properly prepared prior to being placed in the machine.

WASHING A RACK OF WARE: To wash a rack, open the hood completely (being careful for hot water that may drip from the top of the hood), manually load detergent into the wash chamber, or if automatic detergent dispenser is used, follow the man- ufacturers instructions. Slide the rack of dishes into the dishmachine. Close the hood. Start the automatic wash and rinse cycle of the dishmachine by flipping the start switch (7) either up or down (NOTE: The start switch, is a three position switch. Up = Start, Center = Off, Down = Start) the indicating light (8) will come on at the start of the cycle. When the light goes off, the cycle is complete. Open the hood, remove the rack of clean dishes to air dry. Repeat the cycle by adding another rack of soiled dish- es, adding the detergent, close hood and flip start switch (8) in opposite direction.

SHUT DOWN AND CLEANING: At the end of meal time, shut off the dishmachine by placing the start switch in center posi- tion and turn heat switch off. Drain the dishmachine by removing the overflow strainer. Remove the pump intake strainer after water has drained. Clean both strainers. Clean the inside of the unit. Clean wash head, upper and lower rinse arms and replace the clean strainers. Replace all removed parts. The machine is now ready for refilling and operation.

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Contents 10 SERIES, ELECTRICALLY HEATED, ROUND DISHMACHINES An CompanyFOR JACKSON MODELS 10A 10AB 10APRB 10U HIGHER HOOD OPTION February 24 P/N 7610-100-01-00 Revision EMANUFACTURERS WARRANTY ONE YEAR LIMITED PARTS & LABOR WARRANTYMADE REVISIONAPPLICABLE DETAILSNOMENCLATURE FOR THE MODELS COVERED IN THIS MANUAL Model Serial No Installation Date Service Rep. Name Phone No10 SERIES TABLE OF CONTENTS SECTION SPECIFICATION INFORMATION SECTION 1 SPECIFICATION INFORMATION 10 SERIES SPECIFICATIONS TOP VIEW SECTION 1 SPECIFICATION INFORMATION 10A DIMENSIONSLEFT VIEW FRONT VIEW10AB/10APRB/10U DIMENSIONS SECTION 1 SPECIFICATION INFORMATION10U ONLY 11 1/2”SECTION 1 SPECIFICATION INFORMATION 10 SERIES TABLE DIMENSIONS SECTION INSTALLATION/OPERATION INSTRUCTIONS INSTALLATION INSTRUCTIONS SECTION 2 INSTALLATION/OPERATION 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 INSTALLATION INSTRUCTIONS PREPARATION SECTION 2 INSTALLATION/OPERATION INSTRUCTIONS OPERATION INSTRUCTIONSSECTION 2 INSTALLATION/OPERATION INSTRUCTIONS DETERGENT CONTROL SECTION PREVENTATIVE MAINTENANCE SECTION 3 PREVENTATIVE MAINTENANCE PREVENTATIVE MAINTENANCE SECTION ELECTRICAL SCHEMATICS 10A 208/220V 1 PHASE L2 L110AB/10U 208/220V 1 PHASE 3 PHASE10A WIRING DIAGRAM 208-230 VOLT, 60HZ, SINGLE PHASE SECTION 4 ELECTRICAL SCHEMATICS10AB WIRING DIAGRAM 208-230 VOLT, 60HZ, SINGLE PHASE 9905-002-55-90a 10AB WIRING DIAGRAM 208-230 VOLT, 60HZ, THREE PHASE9905-002-55-91a 10APRB WIRING DIAGRAM 208-230 VOLT, 60HZ, SINGLE PHASE9905-002-55-92a 10APRB WIRING DIAGRAM 208-230 VOLT, 60HZ, THREE PHASESECTION JACKSON MAINTENANCE REPAIR CENTERS SECTION 5 JACKSON MAINTENANCE & REPAIR CENTERS EMR SERVICE DIVISION 700 EAST 25TH STREET BALTIMORE, MD GCS SERVICE INC. 1002 NANDINO BLVD. LEXINGTON, KYEMR SERVICE DIVISION 2626 PITTMAN DRIVE SILVER SPRING, MD BANA PARTS INC. 1501 KUEBLE STREET HARAHAN, LA1900 COLLEGE AVENUE ELMIRA HEIGHTS, NY HAWKINS COMMERCIAL APPLI200 SALINA ST. SUITE 114 LIVERPOOL, NY 800 532-6127 FAXELMER SCHULTZ SVC. 540 NORTH 3RD STREET PHILADELPHIA, PA NORTHERN PARTS & SVC. 4874 S. CATHERINE STREET PLATTSBURGH, NY CANADAGCS/STOVE PARTS 2120 SOLANA STREET FORT WORTH, TX
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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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