Technical Manual (07610‐003‐78‐18)

INSTALLATION INSTRUCTIONS

VISUAL INSPECTION: Before installing the unit, check the container and the machine for damage. A damaged container may be an indication there is possible damage to the product. If there is any type of dam‐ age to both the container and the unit, DO NOT THROW AWAY THE CONTAINER. The dish‐machine has been previously inspected at the factory and is expected to arrive to you in new, undamaged condition. However, rough handling by carriers or others may result in damage to the unit while it is in transit. If such a situation occurs, DO NOT RETURN THE UNIT TO THE MANUFACTURER. Instead, contact the carrier and ask them to send a representative to the site to inspect the damage. You should request that an inspection report be completed. You must contact the carrier within 48 hours of receiving the machine in order to re‐ port possible freight damage. You are also encouraged to contact the dealer through which you purchased the unit.

UNPACKING THE MACHINE: The machine should be unboxed and removed from the pallet prior to installing. Also remove the wooden lift beams and their associated brackets after the unit has been posi‐ tioned. Open the front door and remove all of the materials from the inside. Once unpacked, verify there are no missing parts to the best of your ability. If you discover a part is missing, contact the manufacturer imme‐ diately.

LEVEL THE DISHMACHINE: The dish‐machine is designed to operate while level. This is important to prevent any damage to the machine during operation and to ensure the best results possible. The unit comes equipped with adjustable bullet feet, which can be turned using a pair of pliers. Verify the unit is level from front to back and side to side prior to making any electrical or plumbing connections.

PLUMBING THE MACHINE: All plumbing connections must be made to adhere to local, state, territorial and national codes. The installing plumber is responsible for ensuring the incoming water lines are lushed of debris prior to connecting to the machine. Note that chips and materials from cutting processes can be‐ come lodged in the solenoid valves and prevent them from opening or closing. Any valves that are found to be fouled or defective because of foreign matter left in the water line, and any subsequent water damage, are not the responsibility of the manufacturer.

Water hardness should be a maximum of 6 grains per gallon. Hard water should be treated prior to be used by the machine. Iron in the water line can cause staining. A ilter designed to remove iron from the wa‐ ter supply is highly recommended for supplies in excess of 0.1 ppm.

Your dish‐machine comes with a Water Pressure Regulating Valve. The unit utilizes a low pressure of 15 PSI for the incoming water line. Do not confuse static pressure with low pressure. Static pressure is the pressure when there is no low and the valves are closed; low pressure is when the water is running into the machine. The WPRV should be adjusted to the proper low pressure at a minimum.

The water supply line shall be 1/2” NPT minimum and must be able to provide water at the minimum temperature indicated on the machine data plate.

It is recommended a shut‐off valve be installed to allow isolating the dish‐machine from the water sys‐ tem in the event maintenance or other activities require it. Also, it is suggested that a shock absorber be in‐

Page Created: 05‐04‐2010

Revised: N/A

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

Jackson CREW dishmachines represent a convergence of advanced technology, innovative designs, and unmatched efficiency in commercial dishwashing. Among the notable models, the CREW 44S, CREW 66, CREW 66S, and CREW 44 stand out, each tailored to meet varying operational needs while delivering a consistently high performance.

The CREW 44S features a compact design, making it perfect for kitchens with space constraints. Despite its size, it boasts a high throughput, capable of washing up to 200 racks per hour. This machine is equipped with a powerful wash pump that ensures superior cleaning through its carefully engineered spray patterns, effectively removing even the most stubborn residues.

In contrast, the CREW 66 and CREW 66S are designed for larger operations, handling up to 250 racks per hour. The CREW 66S model incorporates enhanced energy and water-saving technologies, allowing businesses to save on utility costs without compromising on performance. This model also offers an advanced digital control system, allowing users to easily manage settings and monitor machine performance in real-time.

The CREW 44 serves as a reliable workhorse for high-demand environments, providing a balance of size and capacity. Its robust construction ensures durability while maintaining a user-friendly interface. Additionally, it incorporates a unique self-cleaning feature, reducing maintenance time and extending the machine's lifespan.

A defining feature across the CREW series is the integrated rack conveyor system, which streamlines the dishwashing process. This technology not only facilitates efficient loading and unloading but ensures a smooth workflow, significantly enhancing productivity in busy kitchens. Furthermore, the rack conveyor design allows for customizable configurations, enabling operators to adapt to specific layout requirements.

All Jackson CREW dishmachines are built with the latest sanitation standards in mind. Equipped with high-power heating elements and sanitizing cycles, these machines ensure that all dishware is not only clean but also germ-free. The stainless-steel construction adds to the resilience and longevity of the machines, making them a smart investment for any foodservice operation.

In summary, the Jackson CREW dishmachines, including the CREW 44S, CREW 66, CREW 66S, and CREW 44, stand at the forefront of innovative dishwashing solutions. With their combination of efficiency, advanced technology, and durability, they are designed to meet the rigorous demands of commercial kitchens while reducing operational costs and increasing productivity.
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