Technical Manual (07610-003-78-18)

PARTS SECTION: WASH HEATERS

VOLTAGE

PHASE

KW

PART NUMBER

CONTACTOR

 

 

 

 

 

208

1

15

04540‐121‐68‐45

05945‐003‐73‐22

 

 

 

 

 

230

1

15

04540‐121‐68‐46

05945‐003‐73‐22

 

 

 

 

 

208

3

15

04540‐121‐68‐45

05945‐003‐75‐02

 

 

 

 

 

230

3

15

04540‐121‐68‐46

05945‐003‐75‐02

 

 

 

 

 

460

3

15

04540‐121‐68‐47

05945‐003‐75‐02

 

 

 

 

 

 

 

 

 

 

208

1

18

04540‐121‐79‐30

05945‐003‐73‐22

 

 

 

 

 

230

1

18

04540‐121‐79‐31

05945‐003‐73‐22

 

 

 

 

 

208

3

18

04540‐121‐79‐30

05945‐003‐75‐02

 

 

 

 

 

230

3

18

04540‐121‐79‐31

05945‐003‐75‐02

 

 

 

 

 

460

3

18

04540‐121‐79‐32

05945‐003‐75‐02

 

 

 

 

 

SERVICE NOTES: when replacing wash heaters, it is highly recommended you also change out the gasket as well. Once installed, gaskets become compressed and are subject to extreme temperature changes. Replacing the gasket with a new one when replacing the heater may prevent future leaks.

The nuts used to secure the heater to the casting should be torque to 16 in‐lbs. After tightening, the unit should be allowed to heat up and operate normally for approximately 30 minutes. Secure power to the machine and check the nuts once more to verify they are torque to 16 in‐lbs.

Page Created: 05‐04‐2010

Revised: N/A

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Jackson CREW 66S, CREW 44S manual Parts Section Wash Heaters, Voltage Phase Part Number Contactor

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.