Jackson / Dalton Dishwasher Tempstar-GP User manual

Brand: Jackson / Dalton Dishwasher

Model: Tempstar-GP

Type: User manual

TEMPSTAR GP

INSTALLATION // OOPERATION

MANUAL

December 7, 2001 P/N 7610-002-21-11 (REV. B)

Visit Jackson on the Internet at:

www.jacksonmsc.com

DUAL TEMPERATURE, GAS HEATED

DOOR-TYPE 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 cleaning or deliming of the unit or any component such as, but not limited to, wash arms, rinse arms or strain-

ers at anytime. Nor does it cover adjustments such as, but not limited to timer cams, thermostats or doors, beyond 30 days from the date

of installation. In addition, the warranty will only cover the replacement of wear items such as curtains, drain balls, door guides or gaskets

during the first 30 days after installation. Also, not covered are conditions caused by the use of incorrect (non-Commercial) grade deter-

gents, incorrect water temperature or pressure, or hard water conditions.

GENERAL PAGE

Specifications ............................................................................................ 1

INSTALLATION INSTRUCTIONS

Unpacking................................................................................................... 2

Plumbing Connections................................................................................ 2

Electrical Connections................................................................................ 2

Gas Connection.......................................................................................... 3

Detergent Control....................................................................................... 4

OPERATING INSTRUCTIONS

Preparation................................................................................................. 5

Power Up.................................................................................................... 5

Initial Fill...................................................................................................... 5

Preparing the Dishes.................................................................................. 5

Daily Machine Preparation......................................................................... 5

Washing a Rack of Ware............................................................................ 5

Shut Down and Cleaning............................................................................ 5

OVERVIEW OF OPERATION................................................................................... 6

THERMOSTAT ADJUSTMENT PROCEDURE........................................................ 8

AUTO-CALIBRATION PROCEDURE...................................................................... 9

ELECTRONICS CONTROL BOARD (ECB)............................................................ 10

TESTING THERMISTORS....................................................................................... 11

CONTROL BOARD LED LIGHT INDICATIONS..................................................... 12

DIMENSIONS........................................................................................................... 13

TABLE DIMENSIONS.............................................................................................. 14

SCHEMATICS

110/120 Volt Schematic............................................................................. 15

208/240 Volt Schematic............................................................................. 16

JACKSON MAINTENANCE, & REPAIR CENTERS............................................... 17

IMPORTANT INFORMATION DATA SHEET........................................................... 22

TABLE OF CONTENTS

PERFORMANCE/CAPABILITIES

OPERATING CAPACITY (RACKS/HOUR)

RACKS PER HOUR 57

DISHES PER HOUR 1425

GLASSES PER HOUR 1425

OPERATING CYCLE (SECONDS)

WASH TIME 45

RINSE TIME 11

DWELL TIME 2

TOTAL CYCLE TIME 60

TANK CAPACITY (GALLONS)

WASH TANK (MINIMUM) 8.0

BOOSTER TANK 3.0

WASH PUMP CAPACITY

GALLONS PER MINUTE 150

TEMPERATURES

WASH ---°F (MINIMUM) 150

RINSE ---°F (MINIMUM) 180

ELECTRICAL REQUIREMENTS

WASH PUMP MOTOR HP 3/4

CIRCULATOR PUMP MOTOR HP 1/12

VOLTS PHASE AMPS

110 - 120 1 13.4

208 - 240 1 6.7

WATER REQUIREMENTS

INLET TEMPERATURE 110 -140°F

GALLONS PER HOUR 52.0

WATER LINE SIZE I.P.S. (Minimum) 3/4”

DRAIN LINE SIZE I.P.S. (Minimum) 1-1/2”

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

GAS REQUIREMENTS

BTU INPUT RATE 55,000

INLET LINE PRESSURE (natural gas) 7-10.5” wci

(propane) 11-14” wci

FRAME DIMENSIONS

WIDTH 25 3/4”

DEPTH 25 1/4”

HEIGHT 56 3/4”

STANDARD TABLE HEIGHT 34”

MAXIMUM INSIDE CLEARANCE 17 1/4”

RACKS

DISH 20” X 20” OPTIONAL

GLASS & SILVER 20” X 20” OPTIONAL

SPECIFICATIONS OF THE TEMPSTAR GP

FOR SERVICE PERSONNEL: Jackson MSC Inc. provides tech-

nical support for all of the dishmachines detailed in this manual.

We strongly recommend that you refer to this manual before mak-

ing a call to our technical support staff. Please have this manual

with you when you call so that our staff can refer you, if necessary,

to the proper page. Technical support is available from 8:00 a.m.

to 5:00 p.m. (EST), Monday through Friday. Technical support is

not available on holidays. Contact technical support toll-free at 1-

888-800-5672. Please remember that technical support is avail-

able for service personnel only. Non-service personnel should

refer to the list of provided service agencies in this manual for

local service support.

VISUAL INSPECTION: Before installing the unit, check the con-

tainer and machine for damage. A damaged container is an indi-

cator that there may be some damage to the machine. If there is

damage to both the container and machine, do not throw away the

container. The dishmachine has been inspected and packed at

the factory and is expected to arrive to you in new, undamaged

condition. However, rough handling by carriers or others may

result in there being damage to the unit while in transit. If such a

situation occurs, do not return the unit to Jackson; instead, contact

the carrier and ask them to send a representative to the site to

inspect the damage to the unit and to complete an inspection

report. You must contact the carrier within 48 hours of receiving

the machine. Also, contact the dealer through which you pur-

chased the unit.

UNPACKING THE DISHMACHINE: Once the machine has been

removed from the container, ensure that there are no missing

parts from the machine. This may not be obvious at first. If it is dis-

covered that an item is missing, contact Jackson immediately to

have the missing item shipped to you.

LEVEL THE DISHMACHINE: The dishmachine is designed to

operate while being level. This is important to prevent any dam-

age to the machine during operation and to ensure the best

results when washing ware. The unit comes with adjustable bullet

feet, which can be turned using a pair of channel locks or by hand

if the unit can be raised safely. Ensure that the unit is level from

side to side and from front to back before making any connec-

tions.

PLUMBING THE DISHMACHINE: All plumbing connections must

comply with all applicable local, state, and national plumbing

codes. The plumber is responsible for ensuring that the incoming

water line is thoroughly flushed prior to connecting it to any com-

ponent of the dishmachine. It is necessary to remove all foreign

debris from the water line that may potentially get trapped in the

valves or cause an obstruction. Any valves that are fouled as a

result of foreign matter left in the water line, and any expenses

resulting from this fouling, are not the responsibility of the manu-

facturer.

CONNECTING THE DRAIN LINE: The drain for the Tempstar GP

is a gravity discharge drain. All piping from the 1 1/2” FNPT con-

nection on the waste accumulator must be pitched (1/4” per foot)

to the floor or sink drain. All piping from the machine to the drain

must be a minimum 1 1/2” I.P.S. and shall not be reduced. There

must also be an air gap between the machine drain line and the

floor sink or drain. If a grease trap is required by code, it should

have a flow capacity of 5 gallons per minute.

WATER SUPPLY CONNECTION: Ensure that you have read the

section entitled “PLUMBING THE DISHMACHINE” above before

proceeding. Install the water supply line (3/4” pipe size minimum)

to the dishmachine line strainer using copper pipe. It is recom-

mended that a water shut-off valve be installed in the water line

between the main supply and the machine to allow access for ser-

vice. The water supply line is to be capable of 20 PSI “flow” pres-

sure at the recommended temperature indicated on the data plate.

Do not confuse static pressure with flow pressure. Static pressure

is the line pressure in a “no flow” condition (all valves and services

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

fill valve is opened during the cycle.

It is also recommended that a shock absorber (not supplied with

the Tempstar GP model) be installed in the incoming water line.

This prevents line hammer (hydraulic shock), induced by the sole-

noid valve as it operates, from causing damage to the equipment.

PLUMBING CHECK: Slowly turn on the water supply to the

machine after the incoming fill line and the drain line have been

installed. Check for any leaks and repair as required. All leaks

must be repaired prior to placing the machine in operation.

ELECTRICAL POWER CONNECTION: Electrical and grounding

connections must comply with the applicable portions of the

National Electrical Code ANSI/NFPA 70 (latest edition) and/or

other electrical codes.

Disconnect electrical power supply and place a tag at the discon-

nect switch to indicate that you are working on the circuit.

The dishmachine data plate is located on the right side and to the

front of the machine. Refer to the data plate for machine operat-

ing requirements, machine voltage, total amperage load and seri-

al number.

To install the incoming power lines, open the control box. This will

require taking a phillips head screwdriver and removing the one(1)

screw on the front cover of the control box. Install 3/4” conduit into

the pre-punched holes in the back of the control box. Route power

wires and connect to power block and grounding lug. Install the

service wires (L1 &L2) to the appropriate terminals as they are

marked on the terminal block. Install the grounding wire into the

lug provided.

It is recommended that “DE-OX” or another similar anti-oxidation

agent be used on all power connections.

VOLTAGE CHECK: Ensure that the power switch is in the OFF

position and apply power to the dishmachine. Check the incoming

power at the terminal block and ensure it corresponds to the volt-

age listed on the data plate. If not, contact a qualified service

agency to examine the problem. Do not run the dishmachine if the

voltage is too high or too low. Shut off the service breaker and

mark it as being for the dishmachine. Advise all proper personnel

of any problems and of the location of the service breaker.

Replace the control box cover and tighten down the screws.

INSTALLATION INSTRUCTIONS

It is very important that the type and inlet pressure of the gas used corresponds to the machine data plate. This machine is equipped

with a 1/2” female line for connection of gas. The gas line used should be of the type approved for use with natural gas or propane,

depending on the gas selected to be used in this machine. The gas line should be sized to carry the maximum flow of 55,000 BTUs.

Too small of a gas line will result in poor performance. A manual gas shut-off valve must be installed in the gas line, located within an

accessible area of the machine. The gas line should be kept as short as possible and installed in a way to protect it from damage.

When making pipe connections, use an AGA approved pipe dope, being careful not to use excessive amounts as to foul the gas valve

or clog the gas line. When tightening the gas line always support the gas valve to avoid damage to the gas train.

Note: In propane installations, the gas must be supplied from a regulated source.

When making the connection to the booster unit, take care to start the gas line fitting by hand and tighten by hand to avoid cross thread-

ing. Tighten fitting with a wrench, taking care not to damage any internal components of the unit.

After making a final connection of gas, with power to the unit turned off, check all gas line fittings for leaks, using a liquid test solution,

and an approved leak detector.

GAS CONNECTION

WARNING

ENSURE THAT THERE IS NO ELECTRICAL POWER APPLIED TO THE MACHINE WHEN MAKING GAS CONNECTION.

CHECK ALL GAS CONNECTIONS FOR LEAKS PRIOR TO APPLYING POWER.

THE GASES USED FOR COMBUSTION IN THIS DISH MACHINE ARE HIGHLY FLAMMABLE.

DO NOT SMOKE AROUND THIS MACHINE.

ENSURE THAT THE AREA WHERE THIS MACHINE IS TO BE INSTALLED IS WELL-VENTILATED TO PREVENT THE

BUILD-UP OF COMBUSTIBLE GASES.

ENSURE THAT ALL LOCAL HEALTH, FIRE, AND BUILDING CODES ARE BEING ADHERED TO WHEN INSTALLING THIS

MACHINE. VERIFY WITH LOCAL OFFICIALS IF THERE ARE ANY QUESTIONS.

INSTALL A SHUT-OFF VALVE AT THE GAS SOURCE AND SUPPLY THE MACHINE USING A 1/2” LINE. CONNECT TO THE

1/2” NPT FITTING ON THE MACHINE.

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 occurrences 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 accommodate 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 distributor and water treatment special-

ist before there is a problem.

DETERGENT CONTROL

PREPARATION: Before proceeding with the start-up of the unit,

verify the following:

1. The pump intake, and wash tank strainers are in place

and is clean.

2. The drain stopper is installed.

3. That the wash and rinse arms are screwed securely

into place and that their endcaps are tight. The wash

and rinse arms should rotate freely.

POWER UP: To energize the unit, turn on the power at the service

breaker. The voltage should have been previously verified as

being correct. If not, the voltage will have to be verified.

FILLING THE WASH TUB:Ensure that the delime switch is in the

NORMAL position, and place the power switch into the ON posi-

tion. The Tempstar GP should fill automatically and shut off when

the appropriate level is reached (just below the wash tank strain-

er). Verify that the drain stopper is preventing the wash tub water

from pouring out excessively. There will probably be some slight

leakage from the drain hole. Verify that there are no other leaks on

the unit before proceeding any further. The wash tub must be

completely filled before operating the wash pump to prevent dam-

age to the component. Once the wash tub is filled, the unit is ready

for operation.

The water level was set at the factory. If the water level is not at

the level noted above, it will require adjustment. Check to ensure

that the recommended water pressure is being supplied to the

machine (20 PSI). If the water pressure is correct then the fill

valve will need adjustment. Use the following steps to adjust the

cam. Turn power off at the machine circuit breaker. Open the

control box cover. Locate the timer fill valve cam (Cam 4 from the

timer motor). Locate the spanner wrench taped to the electrical

panel. The spanner wrench is used to adjust the cam.

WARE PREPARATION: Proper preparation of ware will help

ensure good results and less re-washes. If not done properly,

ware may not come out clean and the efficiency of the dishma-

chine will be reduced. It is important to remember that a dishma-

chine is not a garbage disposal and that simply throwing

unscraped dishes into the machine simply defeats the purpose

altogether of washing the ware. Scraps should be removed from

ware prior to being loaded into a rack.

Pre-rinsing and pre-soaking are recommended, especially for sil-

verware and casserole dishes. Place cups and glasses upside

down in racks so that they do not hold water during the cycle. The

dishmachine is meant not only to clean, but to sanitize as well, to

destroy all of the bacteria that could be harmful to human beings.

In order to do this, ware must be properly prepared prior to being

placed in the machine.

DAILY MACHINE PREPARATION: Refer to the section entitled

“PREPARATION” at the top of this page and follow the instructions

there. Afterwards, check that all of the chemical levels are correct

and/or that there is plenty of detergent available for the expected

workload.

WARM-UP CYCLES: For a typical daily start-up, it is recom-

mended to run the machine through 3 cycles to ensure that all of

the cold water is out of the system and to verify that the unit is

operating correctly. To cycle the machine, ensure that the power

is on and that the tub has filled to the correct level. Lift the doors

and the cycle light will illuminate. When the light goes out, close

the doors, the unit will start, run through the cycle, and shut off

automatically. Repeat this two more times. The unit should now be

ready to proceed with the washing of ware.

WASHING A RACK OF WARE: To wash a rack, open the doors

completely (being careful for hot water that may drip from the

doors) and slide the rack into the unit. Close the doors and the

unit will start automatically. Once the cycle is completed, open the

door (again watching for the dripping hot water) and remove the

rack of clean ware. Replace with a rack of soiled ware and close

the doors. The process will then repeat itself.

OPERATIONAL INSPECTION: Based upon usage, the wash tank

strainer may become clogged with soil and debris as the workday

progresses. Operators should regularly inspect the wash tank

strainer to ensure it has not become clogged. If the strainer does,

it will reduce the washing capability of the machine. Instruct oper-

ators to clean out the wash tank strainer at regular intervals or as

required by work load.

SHUTDOWN AND CLEANING: At the end of the workday, close

the doors. When the unit completes the cycle, turn the power

switch to the OFF position and open the doors. Manually remove

the drain stopper from the tub and allow the tub to drain (NOTE:

the wash tank water will be hot so caution is advised). Once the

wash tub is drained, remove the wash tank strainer and the pump

suction strainer. Remove soil and debris from the strainer and set

to the side. Unscrew the wash and rinse arms from their mani-

folds. Remove the endcaps and flush the arms with water. Use a

brush to clean out the inside of the arms. If the nozzles appear to

be clogged, use a toothpick to remove the obstruction. Wipe the

inside of the unit out, removing all soil and scraps. Reassemble

the wash and rinse arms and replace them in the unit. The arms

only need to be hand tight, do not use tools to tighten them down.

Reinstall the strainers and close the doors.

OPERATION INSTRUCTIONS

The Tempstar GP heating system is designed to heat and maintain the wash tank water temperature at a minimum of 150 F

as well as providing a constant 180 F rinse water temperature. Incoming water is supplied at a pressure of 20psi and between 110-

140 F. Incoming gas pressure should be between 7.0-10.5 WCI for natural gas, or 11.0-14.0 WCI for units supplied with propane. The

sequence of operation is as follows (please refer to the above diagram):

When the power is turned on at the ON/OFF switch the water level control board will sense a low water level in the wash tank

and the unit will begin to fill. This occurs as the rinse solenoid valve opens, allowing connected water to fill the booster tank, heat

exchanger and the rest of recirculating system, once the booster tank is full, water will fill the wash tank until the water level control sys-

tem is satisfied. Simultaneously with the fill, the rinse recirculating pump and the gas burner assembly are energized, this will begin

heat up of the unit. A transformer in the main control box supplies +12vdc to the electronics control drawer located in the lower section

of the unit. The electronics control board (ECB) is the brain of the system. The ECB receives various inputs and determines the amount

of heating required.

When energized the ECB receives input from the T-mid thermistor indicating a low water temperature in the recirculating sys-

tem. The ECB will power the ignition relay on the board, which in turn provides +12vdc to the direct spark ignition board (DSI). The DSI

sends +12vdc to the combination gas cutoff valve to open it. This will supply gas to the burner assembly. The DSI begins sparking the

igniter probe, and monitors the flames presence. If the flame is not sensed during the ignition attempt, then the DSI will lockout until

the software resets the DSI approximately 60 seconds later.

OVERVIEW OF OPERATION

VACUUM BREAKER

PRESSURE

GAUGE

CHECK VALVE CHECK VALVE

BOOSTER

TANK

BURNER

ASSEMBLY

COMBINATION GAS

CUTOFF VALVE

WASH TANK

COILS

RECIRCULATING

PUMP

RINSE ARM

HEAT

EXCHANGER

FILL / RINSE SOLENOIDREGULATOR

WASH TANK

RINSE TEMP

>180 F

WASH TEMP

150-165 F

THERMOSTAT

WATER LEVEL

PROBE

T-MID

ECO

MODULATING

VALVE

The operator may turn the power off at the ON/OFF switch for approximately 5 seconds, and then back on. This will also reset the ECB

and the DSI. If flame is lost during normal burn, the DSI will attempt a reignition.

The ECB monitors the 12vdc signal from the DSI to the combination gas cutoff valve. The software in the ECB also reads the

temperature at the middle of the heat exchanger with the T-mid thermistor. After the 5.5 second ignition time, the software will increase

gas flow to the burner to minimum burn by increasing voltage to the modulating valve (MV). If the heat exchanger temperature is far

away from the stabilization temperature, the software will increase gas flow to maximum burn.

Once the heat exchanger temperature nears the stabilization temperature the gas flow is slowly reduced until the minimum

burn is attained. The software will keep the unit in minimum burn until the heat exchanger temperature exceeds stabilization tempera-

ture and then the gas will be shut off. Over many minutes, the software will turn the burner off and on repeatedly until all the water in

the system reaches the stabilization temperature. At this point the software will only turn the burner on every 1-2 minutes to maintain

the stabilization temperature. Now the unit is ready for operation.

As the dishwasher rinses with hot water from the booster tank, it is replaced with cooler water. The need to heat the new water

is sensed by the software and the burner is turned on. The software will modulate the gas flow between minimum and maximum gas

flow attempting to recover the stabilization temperature and always keeping the tank temperature above the required temperature.

The stabilization temperature may be adjusted by means of a potentiometer located on the ECB. This is referred to as the T-

set. (normally 4.25vdc)

The recirculating pump draws water from the rinse booster tank and circulates it through the wash tank coils where it will heat

the water residing in the wash tank. The water then returns to the heat exchanger where it is reheated. This hot water then flows back

to the rinse booster tank and repeats the cycle.

The thermostat,(in conjunction with the wash temp relay) is used during idle times to prevent wash tank temperature from

exceeding 170° F, during normal operation the wash tank will self regulate between 150-165°. However, when idle, the temperature in

the wash tank will slowly rise towards booster tank temperature until the temperature reaches 170° F. The wash tank thermostat will

cycle the heat exchanger & recirculating pump off. When the wash tank temperature lowers, the heat exchanger and recirculating pump

will energize. This will continue during all idle time. At any time that the unit is placed into operation, the wash

temp relay will energize and immediately power the heat exchanger and the recirculating pump, regardless of the thermostats position.

Excessive high temperatures in the system are avoided by the following: 1. High temperature limit control by input from T-mid

thermistor, 2. energy cutoff temperature lockout (ECO) by means of a bi-metallic switch independent of the microprocessor which will

break voltage to the combination gas cutoff valve if temperature in the system exceeds 210 F.

Excessive high pressures that potentially could be created in the system are vented directly to atmosphere by means of the

rinse booster tank and rinse arms.

OVERVIEW OF OPERATION (CONTINUED)

THERMOSTAT ADJUSTMENT PROCEDURE

1) Start up unit

2) Allow to fill, and start warm-up

3) Turn thermostat trim screw Counter Clockwise (CCW) 2 full revolutions

4) Allow wash temperature to reach 170"F on Wash Temperature Gauge

5) Turn thermostat trim screw Clockwise (CW) until flashing Green LED on control board turns off. (The recirculating pump

will also turn off).

6) To ensure that the trim screw has not been turned too far CW, turn CCW very slowly until Green LED turns on and once

again turn CW very slowly until Green LED goes out.

7) Start normal operation and monitor wash tank temperature.

8) If readjustment is needed repeat steps 5 - 7 until wash tank temperature maintains at 170"F during idle time.

AUTO-CALIBRATION PROCEDURE

Model: TEMPSTAR GP

This procedure must be completed every time you replace either a control board or a modulating valve.

AUTO - CALIBRATION

1. Turn the unit OFF at the main power switch and let stand for one minute.

2. Remove the lower front panel and set aside.

3. Remove the cover of the rectangular control box.

4. Locate the control board (see figure 1).

5. Locate and remove the jumper labeled ACAL (see figure 1) from the control board. Be careful to remove

metal jumper not just the plastic insulator. Make a note of the exact position the jumper was located.

Set jumper aside for later reinstallation.

6. With your multi-meter set on DC volts, attach to the molex plug going to the modulating valve.

NOTE: Do not disconnect molex plug. Insert probes in the rear of one side so the contact is made with

the metal pins inside of the plug. (see figure 2).

7. Turn dishmachine ON. Burner will ignite and run through a series of steps. Watch the readings of your

multi-meter. They will run approximately 11.9 VDC (23 VDC for the TGP) at the highest flame, step down

to about 6.0 VDC (12 VDC for the TGP) and then step down again slightly to 5.7 to 5.8 VDC (11.4 to 11.6 -

VDC for the TGP) before shutting the burner off. This whole process takes about 1 - 2 Minutes.

8. Once the burner goes out, turn dishmachine OFF.

9. Wait one minute.

10. Replace jumper on control board in the exact same place it came off.

11. Turn the dishmachine back ON.

12. Check for normal operation.

Figure 1 Figure 2

ELECTRONICS CONTROL BOARD (ECB)

The control board regulates the temperature of the water in the heat exchanger system. This water is also used as the rinse water for

the rinse cycle of the dishwasher. It does this by regulating the flame of the burner by increasing or decreasing the voltage to the mod-

ulating valve. The modulating valve, in turn, increases or decreases the gas pressure going to the burner manifold depending on the

voltage it is getting from the control board. From time to time it may be necessary to check or adjust the setting of this water tempera-

ture. To test the setting or to reset the temperature of the rinse water, make sure the unit is on and the green LED on the board is flash-

ing steadily. Insert the NEGATIVE (Black/Common) probe of a multi-meter set on DC volts in the BLACK test point (see above). Insert

the POSITIVE (Red) probe of the multi-meter in the BLUE test point. The reading will indicate the set point temperature. The factory

setting is 4.25 VDC which corresponds to 198"F (92"C). Adjustments to the set point are made on the BLUE POTENTIOMETER direct-

ly below the BLUE test point. With a very small slotted screwdriver rotate the trim screw on the potentiometer clockwise (CW) to

increase the voltage (and Temperature) and counterclockwise to decrease.

Testing and Setting the Set Point Temperature

TESTING THE THERMISTORS

There are two thermistors that are used in controlling the temperature of the water in the heat exchanger system. The T-in that sam-

ples the temperature of the water going into the heat exchanger and the T-Mid that samples the temperature halfway through the heat

exchanger. The control board constantly monitors the temperature at the T-Mid Thermistor and adjusts the burner pressure by way of

the modulating valve according to how far away that temperature is away from the set point temperature.

Thermistors are devices that change their resistance value with changes in temperature. By running a constant voltage through the

thermistor, one can read the change of voltage caused by the change of resistance thus determining the temperature of the thermis-

tor. There are test points on the control board (see above) that can be read with a multi-meter on the direct current volt (DCV) scale for

each thermistor.

o test the temperature at the T-in Thermistor

There is a BLACK test point along the top edge of the control board on the right side of center. This is where the NEGATIVE (com-

mon/black) probe of a multi-meter is inserted. There is an ORANGE test point along the top edge of the control board on the left side

of center. This is where the POSITIVE (Red) probe of a multi-meter is inserted. A DC voltage reading is then taken. Find

the voltage on the chart below and find the corresponding temperature.

To test the temperature at the T-Mid Thermistor

Using the same BLACK test point with the NEGATIVE probe of the multi-meters in testing the T-in thermistor above, also find the YEL-

LOW test point on the left side of the board just under the large plug (see above). Insert the positive probe of the multi-meter and read

DC Volts. Since the two thermistors have the same values, the same chart is used.

Gas Pack Thermister Conversion

0.5

1.5

2.5

3.5

50(10)

60(15.6)

70(21.1)

80(26.7)

90(32.2)

100(37.8)

110(43.3)

120(48.9)

130(54.4)

140(60)

150(65.6)

160(71.1)

170(76.7)

180(82.2)

190(87.8)

200(93.3)

210(98.9)

Temperature °F (°C)

Voltage DC

CONTROL BOARD LED LIGHT INDICATIONS

The electronic control board (ECB) has two LED light indicators that can be seen at its upper left hand corner.

The following conditions for each light may be seen during operation of the unit.

1) Green LED is off.

A) Dishmachine is turned off, therefore no power to ECB.

B) Wash thermostat has cycled off, therefore breaking power to 12 volt transformer in the main control box.

This will also disrupt power to the ECB.

C) ECB may have never received an AUTO CALIBRATION.

D) ECB may be damaged due to high voltage.

E) Control chip in ECB may be misaligned, not fully inserted, or damaged.

2) Green LED is a illuminated and steady.

A) ECB has been damaged in some form.

3) Green LED is illuminated and flashing.

A) This is the normal operating condition.(whether the LED flashes rapidly, or at a slower rate).

4) Red LED is off.

A) This is the normal operating condition.

5) Red LED is illuminated and steady, or flashing.

A) This is an indication of a malfunction of the T-MID Thermistor. Thermistor may be unplugged, grounded, have frayed

wiring, or other damage.

DIMENSIONS

TABLE DIMENSIONS

CORNER INSTALLATION

TABLE DIMENSIONS

CONNECTION TO DISHMACHINE

TABLE DIMENSIONS

STRAIGHT THROUGH

INSTALLATION

20 1/2”

OPENING

25 1/4”

2 1/4”

4”

MIN.

2 1/2”

4”

MIN.

20 1/2”

OPENING

25 1/4”

20 1/2”

3/4”

1 1/2” ROLL

4”

MIN

2 1/2”

25 1/4”

20 1/2”

OPENING

25 1/4”

Tempstar GP

ELECTRICAL DIAGRAM

110/120 VOLT - 60 HERTZ - 1 PHASE

Tempstar GP

ELECTRICAL DIAGRAM

208/240 VOLT - 60 HERTZ - 1 PHASE

JACKSON MAINTENANCE & REPAIR CENTERS

ALABAMA

JONES-McLEOD

APPLIANCE SVC

1616 7TH AVE. NORTH

BIRMINGHAM, AL 35203

(205) 251-0159

800-821-1150

FAX: (205) 322-1440

[email protected]

JONES-McLEOD

APPLIANCE SVC

854 LAKESIDE DRIVE

MOBILE, AL 36693

(334) 666-7278

800-237-9859

FAX: (334) 661-0223

ALASKA

RESTAURANT APPLIANCE

SERVICE

7219 ROOSEVELT WAY NE

SEATTLE, WA 98115

(206) 524-8200

800-433-9390

FAX: (206) 525-2890

[email protected]

ARIZONA

AUTHORIZED COMMERCIAL

FOOD EQMT. SVC

4832 SOUTH 35TH STREET

PHOENIX, AZ 85040

(602) 234-2443

800-824-8875

FAX: (602) 232-5862

[email protected]

GCS SERVICE INC. #78

5052 SOUTH 40TH STREET

PHOENIX, AZ 85040

(602) 474-4510

800-510-3497

FAX: (602) 470-4511

[email protected]

ARKANSAS

BROMLEY PARTS & SVC

10TH AND RINGO

P.O. BOX 1688

LITTLE ROCK, AR 72202

(501) 374-0281

(800) 482-9269

FAX: (501) 374-8352

[email protected]

COMMERCIAL PARTS & SVC.

3717 CHERRY ROAD

MEMPHIS, TN 38118

(901) 366-4587

800-262-9155

FAX: (901) 366-4588

CALIFORNIA

BARKERS FOOD MACHINERY

EQUIPMENT

5367 SECOND STREET

IRWINDALE, CA 91706

(626) 960-9390

800-258-6999

FAX: (626) 337-4541

[email protected]

GCS SERVICE INC. #24

1100 EAST PICO BLVD.

LOS ANGELES, CA 90021

(213) 683-2090

800-327-1433

FAX: (213) 683-2099

[email protected]

GCS SERVICE INC. #24

650 S. GRAND AVE. STE 111

SANTA ANA, CA 92705

(714) 542-1798

800-540-0719

FAX: (714) 542-4787

[email protected]

GCS SERVICE INC. #52

360 LITTLEFIELD

S. SAN FRANCISCO, CA 94080

(650) 635-0720

800-969-4427

FAX: (650) 871-4019

[email protected]

GCS SERVICE INC. #84

9030 KENAMAR DR. STE 313

SAN DIEGO, CA 92121

(858) 549-8411

800-422-7278

FAX: (858) 549-2323

[email protected]

P & D APPLIANCE SVC

100 SOUTH LINDEN AVE.

S. SAN FRANCISCO, CA 94080

(650) 635-1900

800-424-1414

FAX: (650) 635-1919

[email protected]

P & D APPLIANCE

4220-C ROSEVILLE ROAD

NORTH HIGHLANDS, CA 95660

(916) 974-2772

800-824-7219

FAX:(916) 974-2774

COLORADO

GCS SERVICE INC.

4251 S. NATCHES CT. #60#

UNIT C

SHERIDAN, CO 80110

(303) 371-9054

800-972-5314

FAX: (303) 371-4754

[email protected]

METRO APPLIANCE SERVICE

1640 S BROADWAY

DENVER, CO 80210

(303) 778-1126

800-525-3532

FAX: (303) 778-0268

[email protected]

CONNECTICUT

GCS SERVICE INC. #06

302 MURPHY ROAD

HARTFORD, CT 06114

(860) 549-5575

800-423-1562

FAX: (860) 527-6355

[email protected]

DELAWARE

FOOD SERVICE EQMT.

2101 PARKWAY SOUTH

BROOMALL, PA 19008

(610) 356-6900

FAX: (610) 356-2038

[email protected]

GCS SERVICE INC. #44

817 N THIRD STREET

P.O. BOX 3564

PHILADELPHIA, PA 19123

(215)925-6217

800-441-9115

FAX: (215) 925-6208

[email protected]

ELMER SCHULTZ SERVICE

36 BELMONT AVE.

WILLMINGTON, DE 19804

(302) 655-8900

800-225-0599

FAX: (302) 656-3673

[email protected]

EMR SERVICE DIVISION

106 WILLIAMSPORT CIRCLE

SALISBURY, MD 21804

(410) 543-8197

FAX: (410) 548-4038

FLORIDA

COMMERCIAL APPLIANCE

SERVICE

8416 LAUREL FAIR CIRCLE

BLDG 6, SUITE 114

TAMPA, FL 33610

(813) 663-0313

800-282-4718

FAX: (813) 663-0212

commercialappliance@

worldnet.att.net

GCS SERVICE INC #15

3373 NW 168TH ST.

MIAMI, FL 33056

(305) 621-6666

800-766-8966

FAX: (305) 621-6656

[email protected]

GCS SERVICE INC #13

4305 VINELAND RD STE G-12

ORLANDO, FL 32811

(407) 841-2551

800-338-7322

FAX: (407) 423-8425

[email protected]

GCS SERVICE INC #14

3902 CORPOREX PARK DR.

SUITE 350

TAMPA, FL 33619

(813) 626-6044

800-282-3008

FAX: (813) 621-1174

[email protected]

JONES-McLEOD

APPLIANCE SVC

854 LAKESIDE DRIVE

MOBILE, AL 36693

(334) 666-7278

800-237-9859

FAX: (334) 661-0223

[email protected]

GEORGIA

GCS SERVICE INC #16

3127 PRESIDENTIAL DR.

ATLANTA, GA 30340

(770) 452-7322

800-334-3599

FAX: (770) 452-7473

[email protected]

SOUTHEASTERN

RESTAURANT SVC.

2200 NORCROSS PKWY.

SUITE 210

NORCROSS, GA 30071

(770) 446-6177

800-235-6516

FAX: (770) 446-3157

[email protected]

WHALEY FOODSERVICE

REPAIRS

109-A OWENS INDUSTRIAL

DRIVE

SAVANNAH, GA 31405

(912) 447-0827

888-765-0036

FAX: (912) 447-0826

HAWAII

FOOD EQMT. PARTS &

SERVICE CO.

300 PUUHALE RD.

HONOLULU, HI 96819

(808) 847-4871

FAX: (808) 842-1560

[email protected]

Page is loading ...

Jackson / Dalton Dishwasher Tempstar-GP User manual

Brand: Jackson / Dalton Dishwasher

Model: Tempstar-GP

Type: User manual

Download PDF

report

Jackson / Dalton Dishwasher Tempstar-GP User manual

Jackson / Dalton Dishwasher Tempstar-GP User manual

Related papers

Other documents