1. RECEIVING EQUIPMENT
On receipt of your equipment it is suggested that you visually check for external damage to the carton. If the carton is damaged, it is suggested that a note be made on the Bill of Lading when signing for equipment. Remove the heater from the carton and if it is damaged report the damage to the carrier immediately. Be sure that you receive the number of packages indicated on the Bill of Lading. Claims for shortages and damages must be filed with the carrier by consignee.
Purchased parts are subject to replacement only under the manufacturer's limited warranty. Debits for defective replacement parts will not be accepted and defective parts will be replaced in kind only per our standard warranties.
When ordering parts, you must specify Model and Serial Number of heater. When ordering under limited warranty conditions, you must also specify date of installation.
Raypak recommends that this manual be reviewed thoroughly before installing your Raypak Heater. If there are any questions which this manual does not answer, please contact your local Raypak Representative.
2. GENERAL SPECIFICATIONS
The Raypak Booster Heater is design certified and tested under the requirements of the American National Standard, ANSI Z 21.10.3 ,and the Canadian National Standard, CAN
The Raypak Booster Heater is an instantaneous tube type free standing unit intended for use as a supplier of 180 Deg. F dishwasher rinse water. Inlet water temperature to the heater of 140 deg. F is required for optimum operation of the heater.
Water enters the heat exchanger from the heater inlet water connection. The water then is circulated through two passes of copper finned tubes, through a stainless steel tank and to the dishwasher. Water is also re- circulated through a bypass system that assures the availability of the proper temperature water at the heater outlet.
SPECIFICATIONS AND DIMENSIONS
| Input |
| GPH Delivery at Indicated Temperature Rise |
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Model | MBH | 40°F | 50°F | 60°F | 70°F | 80°F | 100°F | 120°F | 140°F |
195 | 490 | 392 | 327 | 280 | 245 | 196 | 163 | 140 | |
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Fig #9165
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