SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS

OPERATION INSTRUCTIONS (CONTINUED)

NOTE: The machine must run a complete cycle to drain and fill. If the machine is not allowed to drain, the water will build up inside the tub. After the initial fill, the rinse water for the current cycle will become the wash water for the next cycle.

The dishmachine is now ready to proceed with the washing of dishes.

WARNING: Certain materials, including silver, silver plate, aluminum and pewter, are attacked by sodium hypochlorite sanitizers (bleach).

PREPARING DISHES: Preparation of the ware will help ensure good results and less re-washes. If not done properly the dishes will not be clean and will reduce the efficiency of the dishmachine.

The following steps should be followed to ensure good results:

A. Remove all scraps and gross soil into a garbage can. B. Separate and pre-soak silverware.

C. Separate and pre-soak the egg and casserole dishes. D. Scrape all ware with a brush or spatula.

E. Flush cups, bowls and glasses with running water.

F. Prewash dishware by soaking or spraying with a pre-rinse hose.

G. Place dishes and cups in dish rack. Cups should be upside down (so they don’t hold water).

H. Place glasses and flatware in their respective racks. Scatter flatware loosely in rack. Glasses should be placed upside down in a properly sized rack. For optimal results, flatware should be washed twice, the first being horizontal, the second in a special rack to hold flatware vertical.

DAILY MACHINE PREPARATION: Before proceeding with start-up, verify the following:

A. Open door and verify that the sump strainer is in place in the sump.

B. Verify that the drain stopper is in position.

C. Check that the plugs are securely screwed into the ends of all wash arms.

D. Check that the wash arms are securely screwed into the stationary bases and rotate freely.

E. Check levels in all chemical containers and replace if empty.

F. For initial fill, close doors then depress the “FILL” switch to the “FILL” position.

WASHING A RACK OF WARE:

A. Open doors, place a full rack into the machine, and close doors. Push the start switch and hold until unit starts (about 2 seconds). B. After cycle is completed open doors and remove rack.

C. Repeat steps A and B.

SHUT DOWN AND CLEANING:

A. At the end of mealtime, move the “ON/OFF” switch to the “OFF” position.

B. Open doors and manually remove drain stopper to drain the unit.

C. Remove and clean upper and lower wash arms.

D. Remove and clean the sump strainer.

Delta 5 Installation & Operation Manual 7610-003-37-08

Issued: 05-25-2007 Revised: 03-08-2013

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Jackson Chemical Sanitizing Dishmachine technical manual Washing a Rack of Ware, Shut Down and Cleaning
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Chemical Sanitizing Dishmachine specifications

The Jackson Chemical Sanitizing Dishmachine is a pivotal addition to commercial kitchens looking for efficiency, reliability, and top-notch sanitation. This machine is engineered to meet the rigorous demands of food service operations, providing a powerful solution for washing and sanitizing dishes, utensils, and cookware.

One of its main features is the innovative chemical sanitization system, which utilizes a combination of hot water and specialized chemicals to ensure that all items are sanitized effectively. This process not only guarantees cleanliness but also adheres to health and safety regulations, offering peace of mind to operators and customers alike.

The machine boasts a high-capacity wash cycle, capable of processing large quantities of dishes in a short period. This rapid performance is essential for busy establishments, such as restaurants and catering services, where time is of the essence. The dishmachine is designed to handle various types of dishware, from delicate glassware to heavy-duty pots and pans, providing versatility in a single unit.

Another standout characteristic is its energy efficiency. The Jackson Chemical Sanitizing Dishmachine is designed with advanced technology that minimizes water usage and reduces energy consumption, making it an environmentally friendly choice for eco-conscious businesses. Its built-in energy-saving features help lower operating costs without sacrificing cleanliness or performance.

The intuitive control panel simplifies operation, allowing users to select between different washing cycles based on the level of soil and type of dishware. This user-friendly interface ensures ease of use for all staff members, minimizing training time and maximizing productivity. Moreover, the machine's robust construction ensures durability, consistently performing well in high-demand environments.

Additionally, the machine's compact design is ideal for establishments with limited space, maximizing functionality without occupying excessive floor area. The maintenance of the Jackson Chemical Sanitizing Dishmachine is also straightforward, featuring accessible components that make cleaning and upkeep efficient and hassle-free.

In summary, the Jackson Chemical Sanitizing Dishmachine is an essential asset for any commercial kitchen, integrating advanced sanitization technology, energy efficiency, and user-friendliness. Its design ensures consistent performance and reliability, helping food service operations maintain high standards of cleanliness and operational efficiency.
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