Jackson / Dalton Dishwasher Conserver-24LTP User manual

CONSERVER 24LT

CONSERVER 24LTP

INSTALLATION & OPERATION MANUALINSTALLATION & OPERATION MANUAL

March 29, 2001

P/N 7610-002-10-44 (Revision B)

Visit Jackson on the Internet at:

www.jacksonmsc.com

LOW TEMPERATURE CHEMICAL

SANITIZING UNDERCOUNTER

DISHMACHINE

MANUFACTURERS WARRANTY

ONE YEAR LIMITED PARTS & LABOR WARRANTY

ALL NEW JACKSON DISHWASHERS ARE WARRANTED TO THE ORIGINAL PURCHASER TO BE FREE FROM

DEFECTS IN MATERIAL OR WORKMANSHIP, UNDER NORMAL USE AND OPERATION FOR A PERIOD OF (1) ONE

YEAR FROM THE DATE OF PURCHASE, BUT IN NO EVENT TO EXCEED (18) EIGHTEEN MONTHS FROM THE DATE

OF SHIPMENT FROM THE FACTORY.

Jackson MSC agrees under this warranty to repair or replace , at its discretion, any original part which fails under normal use due to faulty

material or workmanship during the warranty period, providing the equipment has been unaltered, and has been properly installed, main-

tained and operated in accordance with the applicable factory instruction manual furnished with the machine and the failure is reported to

the authorized service agency within the warranty period. This includes the use of factory specified genuine replacement parts, purchased

directly from a Jackson authorized parts distributor or service agency. Use of generic replacement parts may create a hazard and void war-

ranty certification.

The labor to repair or replace such failed part will be paid by Jackson MSC, within the continental United States, Hawaii and Canada, dur-

ing the warranty period provided a Jackson MSC authorized service agency, or those having prior authorization from the factory, performs

the service. Any repair work by persons other than a Jackson MSC authorized service agency is the sole responsibility of the customer.

Labor coverage is limited to regular hourly rates, overtime premiums and emergency service charges will not be paid by Jackson MSC.

Accessory components not installed by the factory carry a (1) one year parts warranty only. Accessory components such as table limit switch-

es, pressure regulators, pre rinse units, etc. that are shipped with the unit and installed at the site are included. Labor to repair or replace

these components is not covered by Jackson MSC.

This warranty is void if failure is a direct result from shipping, handling, fire, water, accident, misuse, acts of god, attempted repair by unau-

thorized persons, improper installation, if serial number has been removed or altered, or if unit is used for purpose other than it was origi-

nally intended.

TRAVEL LIMITATIONS

Jackson MSC limits warranty travel time to (2) two hours and mileage to (100) one hundred miles. Jackson MSC will not pay for travel time

and mileage that exceeds this, or any fees such as those for air or boat travel without prior authorization.

WARRANTY REGISTRATION CARD

The warranty registration card supplied with the machine must be returned to Jackson MSC within 30 days to validate the warranty.

REPLACEMENT PARTS WARRANTY

Jackson replacement parts are warranted for a period of 90 days from the date of installation or 180 days from the date of shipment from the

factory, which ever occurs first.

PRODUCT CHANGES AND UPDATES

Jackson MSC reserves the right to make changes in design and specification of any equipment as engineering or necessity requires.

THIS IS THE ENTIRE AND ONLY WARRANTY OF JACKSON MSC. JACKSON’S LIABILITY ON ANY CLAIM OF ANY KIND, INCLUDING

NEGLIGENCE, WITH RESPECT TO THE GOODS OR SERVICES COVERED HEREUNDER, SHALL IN NO CASE EXCEED THE PRICE

OF THE GOODS OR SERVICES OR PART THEREOF WHICH GIVES RISE TO THE CLAIM.

THERE ARE NO WARRANTIES, EXPRESSED OR IMPLIED, INCLUDING FOR FITNESS OR MERCHANTABILITY, THAT ARE NOT SET

FORTH HEREIN, OR THAT EXTEND BEYOND THE DURATION HEREOF. UNDER NO CIRCUMSTANCES WILL JACKSON MSC BE

LIABLE FOR ANY LOSS OR DAMAGE, DIRECT OR CONSEQUENTIAL, OR FOR THE DAMAGES IN THE NATURE OF PENALTIES,

ARISING OUT OF THE USE OR INABILITY TO USE ANY OF ITS PRODUCTS.

ITEMS NOT COVERED

This warranty does not cover adjustments to timer cams or thermostats, cleaning wash arms or strainers, or replacement of wear items such

as curtains, squeeze tubes, drain balls, door guides, or gaskets beyond 30 days from installation of unit. Also not covered are conditions

caused by the use of incorrect (non commercial) grade detergents, excessive supply water temperature or pressure, or hard water condi-

tions.

SECTION DESCRIPTION PAGE

I. GENERAL SECTION

Specifications of Conserver 24LT 1

II. INSTALLATION & OPERATION INSTRUCTIONS

Installation Instructions 2

Electrical 3

Chemical Dispensing Equipment 4

Detergent Control 5

Installation Checklist/Operating Instructions 6

Conserver 24LT Cam Timer Operation Instructions 7

Conserver 24LTP Cam Timer Operation Instructions 9

III. DRAWINGS

Conserver 24LT Dimensions 11

Electrical Schematic 12

IV. JACKSON MAINTENANCE AND REPAIR CENTERS 14

V. IMPORTANT INFORMATION DATA SHEET 21

TABLE OF CONTENTS

PERFORMANCE/CAPABILITIES

OPERATING CAPACITY (RACKS/HOUR)

RACKS PER HOUR 24

DISHES PER HOUR 600

GLASSES PER HOUR 600

OPERATING CYCLE (SECONDS)

WASH TIME 56

DRAIN TIME 29

RINSE TIME 35

TOTAL CYCLE TIME 120

TOTAL WATER CONSUMPTION

GALLONS PER HOUR (80% CAP.) 28.8

GALLONS PER RACK 1.2

TEMPERATURES

WASH---

°F (MINIMUM) 120

WASH---

°F (RECOMMENDED) 140

RINSE ---°F (MINIMUM) 120

RINSE

---

°F (RECOMMENDED) 140

ELECTRICAL REQUIREMENTS

WASH PUMP MOTOR HORSEPOWER 3/4

VOLTS PHASE AMPS

115 1 9.4

WATER REQUIREMENTS

INLET TEMPERATURE (RECOMMENDED) 140

°F

INLET TEMPERATURE (MINIMUM) 120

°F

GALLONS PER HOUR 28.8

WATER LINE SIZE I.P.S. (Minimum) 1/2”

DRAIN LINE SIZE I.P.S. (Minimum) 1 3/8”

FLOW PRESSURE P.S.I. (Optimum) 20

MINIMUM CHLORINE REQUIRED (PPM) 50

FRAME DIMENSIONS

WIDTH 24 1/4”

DEPTH 22 5/8”

HEIGHT 33 1/4”

SPECIFICATIONS of CONSERVER 24LT/CONSERVER 24LTP

NOTE: Before any connections are made, visually check the

entire machine for any possible shipping damage. If any damage

is found, proceed to “CONCEALED DAMAGE OR MISSING

PARTS”.

UNPACKING THE DISHWASHER:

STEPS:

1. Remove all protective packing material from machine.

2. Place machine in its operating location and remove skid.

3. Adjust all four (4) adjustable bullet (or flanged) feet so contact

is made to floor.

For proper operation, the dishmachine should be leveled from

side to side and from front to back. Using a level placed on the

flat area at top of unit, adjust leveling feet up or down.

NOTE: The dishwasher must be positioned and leveled before

making any connections to the unit.

CONCEALED DAMAGE OR MISSING PARTS:

IMPORTANT: FOR YOUR PROTECTION, PLEASE READ AND

OBSERVE THE FOLLOWING:

This dishwasher has been thoroughly inspected and carefully

packed before leaving our warehouse.

Concealed loss or damage means loss or damage which does not

become apparent until the dishwasher has been unpacked. The

contents may be damaged in transit due to rough handling even

though the carton may not show external damage.

If it is found that the shipment has concealed damage, PLEASE

DO NOT RETURN IT TO JACKSON, but notify the carrier (within

48 hours) asking them to send their agent to fill out an inspection

report. Save the cartons so he may inspect them and be sure to

note in the report any black marks, creases, tears, crushed cor-

ners or any other marks indicating rough handling. Also, notify the

JACKSON dealer immediately.

If it is discovered that there are missing parts such as: strainers,

spray assemblies, rinse assembly, owner’s manual or racks,

please notify JACKSON immediately.

PLUMBING:

NOTE: ALL CONNECTIONS MUST COMPLY WITH ALL

APPLICABLE LOCAL, STATE AND NATIONAL PLUMBING

CODES.

The plumber is responsible for ensuring that the water line is

THOROUGHLY FLUSHED BEFORE connecting it to any manual

or solenoid valve. It is necessary to remove all foreign matter

such as chips (resulting from cutting or threading pipes), pipe joint

compound or, if soldered fittings are used, bits of solder or cuttings

from the lines. This debris, if not removed, may lodge in the

valves and render them inoperative.

Any valves fouled by foreign matter, and any expenses

resulting from this fouling, are not the responsibility of the

manufacturer.

DRAIN LINE CONNECTION:

The drain for the Conserver 24LT/Conserver 24LTP dishmachine

is a pumped discharge. This unit comes with a drain hose which

should be connected to a system drain. It is recommended that

the drain hose be used as opposed to hard or permanent drain

piping.

Ensure that the drain connection has an airgap (indirect) to allow

proper draining.

The drain height should not exceed 24” above floor height.

Ensure that this unit is installed in accordance with all applicable

codes.

If a grease trap is required by code, it should have a flow capaci-

ty of 5 gallons per minute.

WATER SUPPLY CONNECTION:

Install the water supply line (1/2” pipe size minimum) to the dish-

machine line strainer using copper pipe. It is recommended that

a water shut-off valve be installed in the water line between the

main supply and machine to allow access for service. The water

supply line is to be capable of 20 PSI “flow” pressure at a recom-

mended temperature of 140°F (minimum of 120° F required).

In areas where the water pressure fluctuates or is greater than the

recommended pressure a water pressure regulator valve must be

installed. This item should be located before the “Y”-strainer and

after the shut-off valve.

Do not confuse static pressure with flow pressure. Static pressure

is the line pressure with no flow (all valves and services are

closed). Flow pressure is the pressure in the fill line when the fill

valve is open and the machine is in the fill cycle.

It is recommended a shock absorber (not supplied) be installed in

the incoming water line. This prevents line hammer (hydraulic

shock), induced by the solenoid valve as it operates, from causing

damage to the equipment.

INSTALLATION INSTRUCTIONS

WARNING: Electrical and grounding connections must comply with applicable portions of the National Electrical Code

ANSI / NFPA 70 (latest edition) and/or other electrical codes.

WARNING: Disconnect electrical power supply and place a tag or lock at the disconnect switch to indicate that you are

working on the circuit.

ELECTRICAL POWER CONNECTION:

This dishmachine comes with a standard 3 prong 120V outlet power cord attached. Prior to plugging the unit into the outlet, have an

electrician verify that the incoming power is at the proper voltage and to further verify L1 and N to ground individually.

Prior to installation, verify that the electrical service agrees with the specifications on the machine data plate located on the right side

and to the front of the machine. Refer to the data plate for machine operating requirements, machine voltage, total amperage load and

serial number.

VOLTAGE CONNECTIONS:

STEPS:

1. Place machine’s POWER SWITCH into the off position.

2. Apply power to the dishmachine.

3. Check incoming power at power block for proper voltage per the data plate.

4. Turn off power at service breaker. Mark breaker for dishmachine and advise the proper personnel.

DO NOT APPLY POWER OR TURN MACHINE ON AT THIS TIME. ALL PLUMBING AND WATER CONNECTIONS MUST BE COM-

PLETED BEFORE MACHINE CAN BE OPERATED.

ELECTRICAL

The Conserver 24LT dishmachine is not supplied with integral chemical dispensing peri-pumps. Instead, an independent chemical dis-

pensing system must be connected to the unit prior to use in order to achieve required cleanliness and sanitation. Please consult the

literature that accompanied your independent chemical dispensing system for information concerning installation and operation of the

dispenser.

The Conserver 24LT requires that a separate chemical feeder be connected to it to provide the required sanitizer. This feeder

needs to be able to provide 2.271 ml of a 10% Chlorine sanitizer for every machine cycle.

Chemical feeder dispensing tubes are fed into the Conserver 24LT through the white bulkhead fitting in the back lower por-

tion of the unit.

WARNING: CHLORINE-BASED SANITIZERS CAN BE DETRIMENTAL TO YOUR MACHINE IF THE CHEMICAL SOLUTION IS

TOO STRONG. SEE YOUR CHEMICAL PROFESSIONAL TO ENSURE YOUR DISPENSER IS SET UP CORRECTLY.

TO PREPARE PUMPS FOR OPERATION

The Conserver 24LTP dishmachine is supplied with detergent, rinse additive and santizer dispensing peri-pumps. Locate the open

ends of the chemical tubes with the tube stiffeners and place each one in the appropriate container.

A. Red Tubing = Detergent

B. Blue Tubing = Rinse Aid

C. White Tubing = Sanitizer.

PRIMING PERI-PUMPS

Peristaltic pumps need priming when the machine is first installed or if for some reason the chemical lines have been removed and air

is allowed to enter.

CAUTION: Water must be in the sump and wash tank prior to the dispensing of chemicals. Sanitizer in concentration is caus-

tic and may cause damage without dilution.

1. Verify that the proper chemical tube stiffener inlet is in the proper container.

2. Use the toggle switches on the right side of control box to prime each pump. There are two (2) switches mounted by the peri-

pumps. One will prime the sanitizer pump only, and the second will prime either the detergent or rinse aid pump, depending upon which

way it is depressed.

3. To prime the pumps, hold the switch in the momentary position until chemical can be observed entering the sump.

4. Detergent is dispensed as required during the wash cycle by the cam timer. The amount of detergent may need to be increased or

decreased depending on water quality and type of detergent. It is adjusted by changing Cam 7 on the cam timer. See the Conserver

24LTP cam timer operation instructions.

5. Rinse additive is dispensed as required into the final rinse. The amount of rinse aid may need to be adjusted depending on water

hardness and results. It can be changed by changing Cam 6 on the cam timer. See the Conserver 24LTP cam timer operation instruc-

tions.

6. Sanitizer (either chlorine or iodine) is dispensed into the final rinse. The amount of sanitizer may need to be adjusted depending on

the concentration and type of sanitizer used. It is adjusted by changing Cam 8 on the cam timer. See the Conserver 24LTP cam timer

operation instructions.

CHEMICAL DISPENSING EQUIPMENT

Detergent usage and water hardness are two factors that contribute greatly to how efficiently your dishmachine will operate. Using

detergent in the proper amount can become, in time, a source of substantial savings. A qualified water treatment specialist can tell you

what is needed for maximum efficiency from your detergent, but you should still know some basics so you’ll understand what they are

talking about.

First, you must understand that hard water greatly effects the performance of the dishmachine. Water hardness is the amount of dis-

solved calcium and magnesium in the water supply. The more dissolved solids in the water, the greater the water hardness. Hard water

works against detergent, thereby causing the amount of detergent required for washing to increase. As you use more detergent, your

costs for operating the dishmachine will increase and the results will decrease. The solids in hard water also may build-up as a scale

on wash and rinse heaters, decreasing their ability to heat water. Water temperature is important in removing soil and sanitizing dish-

es. If the water cannot get hot enough, your results may not be satisfactory. This is why Jackson recommends that if you have installed

the machine in an area with hard water, that you also install some type of water treatment equipment to help remove the dissolved

solids from the water before it gets to the dishmachine.

Second, hard water may have you adding drying agents to your operating cycle to prevent spotting, when the real problem is deposit-

ed solids on your ware. As the water evaporates off of the ware, the solids will be left behind to form the spotting and no amount of dry-

ing agent will prevent this. Again, using treated water will undoubtedly reduce the occurences of this problem.

Third, treated water may not be suitable for use in other areas of your operation. For instance, coffee made with soft water may have

an acid or bitter flavor. It may only be feasible to install a small treatment unit for the water going into the dishmachine itself. Discuss

this option with your qualified water treatment specialist.

Even after the water hardness problems have been solved, there still must be proper training of dishmachine operators in how much

detergent is to be used per cycle. Talk with your water treatment specialist and detergent vendor and come up with a complete train-

ing program for operators. Using too much detergent has as detrimental effects as using too little. The proper amount of detergent must

be used for job. It is important to remember that certain menu items may require extra detergent by their nature and personnel need to

be made aware of this. Experience in using the dishmachine under a variety of conditions, along with good training in the operation of

the machine, can go a long way in ensuring your dishmachine operates as efficiently as possible.

Certain dishmachine models require that chemicals be provided for proper operation and sanitization. Some models even require the

installation of third-party chemical feeders to introduce those chemicals to the machine. Jackson does not recommend or endorse any

brand name of chemicals or chemical dispensing equipment. Contact your local chemical distributor for questions concerning these

subjects.

Some dishmachines come equipped with integral solid detergent dispensers. These dispensers are designed to accomodate deter-

gents in a certain sized container. If you have such a unit, remember to explain this to your chemical distributor upon first contacting

them.

As explained before, water temperature is an important factor in ensuring that your dishmachine functions properly. The data plate locat-

ed on each unit details what the minimum temperatures must be for either the incoming water supply, the wash tank and the rinse tank,

depending on what model of dishmachine you have installed. These temperatures may also be followed by temperatures that Jackson

recommends to ensure the highest performance from you dishmachine. However, if the minimum requirements are not met, the

chances are your dishes will not be clean or sanitized. Remember, a dish can look clean, but it may not be sanitized. Instruct your dish-

machine operators to observe the required temperatures and to report when they fall below the minimum allowed. A loss of tempera-

ture can indicate a much larger problem such as a failed heater or it could also indicate that the hot water heater for your operation is

not up to capacity and a larger one may need to be installed.

There are several factors to consider when installing your dishmachine to ensure that you get the best possible results from it and that

it operates at peak efficiency for many years. Discuss your concerns with your local chemical distibutor and water treatment specialist

before there is a problem.

DETERGENT CONTROL

CHECK OFF THE FOLLOWING ITEMS AS THEY ARE COMPLETED BEFORE PROCEEDING TO OPERATION OF DISHMA-

CHINE.

Has the dishmachine been checked for concealed/hidden damage?

Has the dishmachine and the surrounding area been properly vented in accordance with all applicable codes?

Has the dishmachine been properly leveled?

Has the drain plumbing been installed with an air gap?

Has the service voltage been checked to ensure that it meets the electrical requirements listed on the dishma-

chine’s data plate?

Has the dishmachine been properly grounded?

Has the dishmachine circuit breaker/service breaker been sized correctly, given the dishmachine’s load, and has it

been marked clearly and identified to all pertinent personnel?

Has the incoming water supply been flushed for debris?

Is the hot water supply at the minimum temperature as indicated on the dishmachine data plate?

Is the incoming water supply at 20 PSI (1.41 kg/sq. cm)?

Is the incoming water supply line at 1/2” minimum?

OPERATING INSTRUCTIONS

PREPARING DISHES

Scrape dishes thoroughly. Pre-wash by soaking or spraying with a pre-rinse hose. Place dishes and cups in dish rack; cups upside

down. Place glasses and flatware in combination glass/flatware rack; glasses - upside down. Scatter flatware loosely on bottom.

Do not put glasses on top of flatware.

NOTE: Flatware should be washed upright in a special compartment flatware rack for best results.

DAILY MACHINE PREPARATION

Open door and verify strainer is in wash tub sump. Check all levels in all chemical containers and replace with full containers if

empty. Check that the wash arms are installed and securely tightened. For the initial fill, close the door, place the auto/manual switch

in the “AUTO” position and turn the power switch to the “ON” position. The machine will automatically fill. Allow the cycle light to

turn off. Open the door and check the water level. Close the door, the machine will now automatically run a warm up cycle.

NOTE: Never operate wash pump without water in sump or damage may occur.

WASHING A RACK OF DISHES

Open the door and insert a rack of soiled dishes and shut the door. The cycle will then automatically begin and cycle light will come

on. When the cycle light goes out, open the doors and remove the rack of clean dishes. Place another rack of soiled dishes in the

machine and repeat the process until all the dishware is clean.

DAILY CLEANING OF DISHWASHER

Clean any food debris out of the wash tub strainer and clean wash arms if necessary, then replace them into the machine. Open

and close the door to start a cycle. Wait 5 seconds then turn the power switch to the “OFF/DRAIN” position. The machine will run a

wash cycle, drain and turn off. Wipe the machine down as necessary. DO NOT spray water into the machine, it will not drain without

running another drain cycle.

INSTALLATION CHECKLIST/OPERATING INSTRUCTIONS

The Conserver 24LT cam timer is a 2 minute, 8 cam timer with an OFF-DRAIN function.

The following is a description of set points for each cam and function for each switch.

CAM 1: Cam 1 is a cut cam with a single notch and serves as the Cycle/Reset.

FUNCTION: When the machine is in the operation mode the notch is the home position. The machine will set idle until the door is

opened, then cam 1 moves to the start position and holds until the door is closed. The closing of the door will start the next cycle. The

cam will rotate a complete cycle and back to the home position and hold.

CAM 2: Cam 2 is a cut cam and provides the off/drain function.

FUNCTION: The function of the off/drain cam is controlled by the power switch. When the power switch is in the ON position the

off/drain function is disabled. To use the off/drain, start a cycle and place the power switch in the OFF position. The machine will run a

wash cycle, drain and stop. The machine will hold this state of operation until the power switch is turned on, when turned on the machine

will fill, run a rinse cycle and stop at the home position.

The off/drain cam works off the normally open contacts of cam 2. This requires the switch to be held closed by the cam. The off/drain

cam switch will pick up just after the cycle cam switch and drop back down just after the wash cycle cam switch.

CAM 3: Cam 3 is a cut cam and controls the wash and rinse cycles.

FUNCTION: The wash and rinse cam works off the normally open contacts of cam 3. This requires the switch to be held closed by the

cam. The wash/rinse cam switch will pick up just after the cycle cam switch and drop back down just before the off/drain cycle cam

switch. Wash pump will run approximately 58 seconds. The machine will drain and fill. The rinse cycle will start after the fill,

approximately at the 82 second mark and will last 35 seconds. The machine will then return to the home position.

NOTE: The last 5 cams are adjustable. The following instructions will require that the timer position have the cams to the front and the

motor to the left. (See the attached drawing)

CAM 4: Cam 4 is an adjustable cam and controls the drain valve.

FUNCTION: The drain valve cam works off the normally closed contacts of cam 4. This requires the switch to be held open by the cam

and allowed to drop into the notch to operate the drain valve. The pumped drain and fill cams require adjustment due to varying water

pressure. The drain must be adjusted to remove whatever water the fill brings into the machine.

SETTINGS: The right side of cam 4 must be set to pick up the switch arm just before the wash cycle cam switch drops. If the drain

valve does not close first, the water in the drain hose will back up into the pump housing and wash tank.

Any adjustment made to the drain should be made with the left side of cam 4. The adjustment must be moved back into the wash time

until all water is drained from thewash tank.

CAM 5: Cam 5 is an adjustable cam and controls the fill valve.

FUNCTION: The fill valve cam works off the normally closed contacts of cam 5. This requires the switch to be held open by the cam

and allowed to drop into the notch to operate the fill valve. The pumped drain and fill cams require adjustment due to varying water

pressure. Cam 5 must be adjusted to fill the wash tank to the proper operating water level. (Remember, the drain cycle must

remove what the fill cycle brings in.)

CONSERVER 24LT CAM TIMER OPERATION INSTRUCTIONS

SETTINGS: The left side of cam 5 must be set to drop in just past the stop point of the off/drain cam. There must be a dwell between

the off/drain and the fill, so that the fill will not run while the machine is in the off state.

Any adjustment made to the fill should be made with the right side of cam 5. Proper water level will be achieved when the water touch-

es the bottom of the strainer pan.

CAM 6: Cam 6 is an adjustable cam and controls the sanitizer pump.

FUNCTION: The sanitizer pump cam works off the normally closed contacts of cam 6. This requires the switch to be held open by the

cam and allowed to drop into the notch to operate the pump.

SETTINGS: The left side of cam 6 must be set to drop in just past the starting point of the fill cam. The adjustment for sanitizer volume

must be made with the right side of the cam.

CAM 7: Cam 7 is an adjustable cam and controls the detergent pump.

FUNCTION: The detergent pump cam works off the normally closed contacts of cam 7. This requires the switch to be held open by the

cam and allowed to drop into the notch to operate the pump.

SETTINGS: The left side of cam 7 must be set to drop in just past the starting point of the wash cam. The adjustment for detergent vol-

ume must be made with the right side of the cam.

CAM 8: Cam 8 is an adjustable cam and controls the rinse aid pump.

FUNCTION: The rinse aid pump cam works off the normally closed contacts of cam 8. This requires the switch to be held open by the

cam and allowed to drop into the notch to operate the pump.

SETTINGS: The left side of cam 8 must be set to drop in just past the starting point of the fill cam.

CONSERVER 24LT CAM TIMER OPERATION INSTRUCTIONS (CONTINUED)

The Conserver 24LTP cam timer is a 2 minute 8 cam timer with an OFF-DRAIN function.

The following is a description of set points for each cam and function for each switch.

CAM 1: Cam 1 is a cut cam with a single notch and serves as the cycle/reset.