BASIC SERVICE

Electrical Service (Cont.)

Fuses —

Refer to Fig. 12.

There are two fuse blocks. A 3 pole block

(A)is located in the main control cabinet. The (A) fuses protect the wash tank heater circuit. Booster heater circuits

(MH-60 only) are not fused. A 2 pole fuse block is located on the machine base to protect the control circuit.

To Replace a fuse:

Turn the dishwasher main power switch off. Disconnect power to the machine at the main service disconnect switch.

Replace the fuse. If the fuse blows again,

DO NOT INCREASE THE FUSE SIZE. DETERMINE THE CAUSE OF THE OVERLOAD.

Motor Overloads

The wash pump motor has an overload to protect it from line voltage electrical overloads. The overload disconnects 120VAC power to the motor contactor coil.

Refer to Fig. 13.

Note the Switch Lever on the Overload.

If the switch lever is off with the “0” showing then the overload has tripped.

To Reset the Motor Overload:

Flip the overload switch to the On position.

A “1” should be visible on the switch lever.

To Replace a Motor Overload: Disconnect the wires to the overload. Release the mounting catch on the front

side of the overload. Push forward and lift out. Snap the new overload into place and reconnect the wires.

To adjust the overload setting:

The screwdriver in Fig. 15 is positioned to adjust the motor overload AMP setting.

Read the full load amps (FLA) motor amps on the motor nameplate. Turn setting to match the motor nameplate.

A

Figure 12

Wash tank heater fuses

Control Cabinet

Switch Lever

Figure 13

Motor Overload

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Image 31
Moyer Diebel MH-6LM5, MH-6NM5, MH-60M5 Motor Overloads, Fuses, To Reset the Motor Overload, To adjust the overload setting

MH-60M5, MH-6LM5, MH-6NM5 specifications

Moyer Diebel is well-known for its high-quality commercial dishwashing equipment, and its MH series, including the MH-6NM5, MH-6LM5, and MH-60M5 models, exemplifies this commitment to efficiency, performance, and durability. These machines are designed to meet the rigorous demands of high-volume foodservice operations, making them ideal for restaurants, hotels, and institutional kitchens.

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