Jackson / Dalton Dishwasher 200 User manual

Brand: Jackson / Dalton Dishwasher

Model: 200

Type: User manual

This manual is also suitable for

200LT

200 SERIES DISHMACHINES

INCLUDING:

200 & 200B (DUAL TEMPERATURE, HOT

WATER SANITIZING, UPRIGHT DOOR

MACHINES)

200LT (CHEMICAL SANITIZING,

UPRIGHT DOOR MACHINE)

SERVICE MANUALSERVICE MANUAL

October 30, 2000 P/N7610-100-45-00 (REV. C)

Visit Jackson on the Internet at:

www.jacksonmsc.com

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

Nomenclature ............................................................................................. 2

Detail of Data Plate...................................................................................... 3

General Notes.............................................................................................. 4

INSTALLATION

Unpacking...................................................................................................... 5

Plumbing Connections................................................................................... 5

Electrical Connections................................................................................... 5

Installation Checklist...................................................................................... 6

Detergent Control.......................................................................................... 7

OPERATIONAL INSTRUCTIONS

Preparation.................................................................................................... 8

Power Up...................................................................................................... 8

Initial Fill........................................................................................................ 8

Preparing the Dishes.................................................................................... 8

Daily Machine Preparation........................................................................... 8

Washing a Rack of Ware............................................................................. 8

Shut Down and Cleaning............................................................................. 8

TROUBLE SHOOTING SECTION............................................................................ 9

DIMENSIONS............................................................................................................ 12

PHOTOGRAPHS

Main Assembly ........................................................................................... 13

Table Dimensions....................................................................................... 15

Control Box Assembly (200B-1 Phase)...................................................... 16

Control Box Assembly (200B-3 Phase)...................................................... 18

Control Box Assembly (200-200LT1 Phase).............................................. 20

Control Box Assembly (200-200LT3 Phase).............................................. 22

Cantilever Arm Assembly............................................................................ 24

Yoke Assembly............................................................................................ 26

Hood To Tub Assembly............................................................................... 27

Wash Tank Assembly.................................................................................. 28

Lower Wash & Rinse Assembly.................................................................. 29

Upper Wash & Rinse Assembly.................................................................. 30

Incoming Plumbing Assembly 200B............................................................ 31

Incoming Plumbing Assembly 200/200LT.................................................... 33

Solenoid Valve Repair Kit............................................................................ 34

Vacuum Breaker Repair Kit......................................................................... 35

Booster Tank & Motor to Tub Assembly...................................................... 36

REPLACEMENT WIRES & CONDUIT...................................................................... 38

JACKSON MAINTENANCE & REPAIR CENTER NETWORK................................ 42

ELECTRICAL SCHEMATIC...................................................................................... 49

IMPORTANT INFORMATION DATA SHEET............................................................ 50

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

TOTAL CYCLE 58

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

WASH---°F, 200 LT (MINIMUM) 130

RINSE---°F, 200 LT (MINIMUM) 130

FRAME DIMENSIONS

WIDTH 25 3/4”

DEPTH 25 5/16”

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

ELECTRICAL REQUIREMENTS

WASH PUMP MOTOR HP 1

AMPERAGE LOAD (12 KW BOOSTER HEATER)

200B UNITS ONLY

VOLTS PHASE AMPS

208 1 71.4

230 1 78.1

208 3 39.6

230 3 43.5

460 3 21.7

AMPERAGE LOAD (14 KW BOOSTER HEATER)

200B UNITS ONLY

VOLTS PHASE AMPS

208 1 78.6

230 1 86.3

208 3 43.8

230 3 48.2

460 3 24.1

AMPERAGE LOAD (200 & 200LT UNITS)

VOLTS PHASE AMPS

208 1 28.1

230 1 30.2

208 3 14.6

230 3 15.8

460 3 7.9

WATER REQUIREMENTS

INLET TEMPERATURE (200) 180°F min

INLET TEMPERATURE (200B)(9 KW) 140°F min

INLET TEMPERATURE (200B)(11 KW) 110°F min

INLET TEMPERATURE (200LT) 140°F min

GALLONS PER HOUR 52.2

GALLONS PER RACK 0.92

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

MINIMUM CHLORINE REQUIRED (PPM)(200LT) 50

SPECIFICATIONS OF THE 200 SERIES

This service manual covers three separate models of the 200 line of Jackson dishmachines. A brief description of these models is

included here for your reference.

The 200B is a dual temperature, hot water sanitizing dishmachine. This model employs incoming water at at temperature less than 180'

F (see individual machine data plate for incoming water temperature requirements). The water for rinse is heated using an integral rinse

booster tank to raise the water temperature to the appropriate temperature. The wash tank temperature is maintained through the use

of an internal wash tank heater and from heat transferred from the rinse cycle. The 200B, as stated previously, is a hot water sanitiz-

ing dishmachine, in that it uses heat, rather than chemicals, to clean a sanitize ware. The 200B still requires a separate detergent

hookup in order to function correctly.

The 200LT is a chemical sanitizing dishmachine, designed to operate much in the same manner as the 200B. The major difference

between the 200B and the 200LT is that the 200LT does not come with an integral rinse booster tank and must be connected to a third

party chemical feeder system in order to ensure that ware comes clean and is sanitized properly.

The 200 is a dual temperature, hot water sanitizing dishmachine, designed to operate with an incoming water temperature of at least

180' F (see individual machine data plate for incoming water temperature requirements). The 200 does not have an integral rinse boost-

er tank and therefore must be supplied with a higher temperature water than the 200B or 200LT. The 200 must be supplied with a sep-

arate detergent dispenser to ensure proper operation.

NOMENCLATURE

DETAILS OF THE 200 SERIES DATA PLATE

MANUFACTURER’S

LOGO

MODEL DESIGNATION

(I.E. 200)

AMPERAGE LOAD

INFORMATION

MINIMUM OPERATING

PARAMETERS (SEE NOTE #1)

MANUFACTURER’S

ADDRESS INFORMATION

The data plate is located (standing before the unit) on the right front corner, directly on the tub. Under no circumstance should the data

plate be removed from the unit. The data plate is essential in identifying the particular characteristics of your machine and is of great

benefit to installers, operators, and maintenance personnel. It is recommended that you copy down the essential information on the

final page in this manual for reference before installation. Do not use the above data plate to represent your dishmachine. The data

plate above is a generic representation used only to show you where to locate information.

UL LOGO (SEE NOTE #2)

NSF LOGO (SEE NOTE #4)

CSA LOGO (SEE NOTE #3)

Before connecting, operating, or adjusting any of the dishmachines covered in this manual, please carefully read through the entire

manual to familiarize yourself with the machine and its proper operation. This manual contains important operating, safety, and main-

tenance information concerning your dishmachine. You must follow the instructions and guidelines provided in this manual to ensure

that your warranty remains in effect.

FOR SERVICE PERSONNEL: Jackson MSC Inc. provides technical support for all of the dishmachines detailed in this manual. We

strongly recommend that you refer to this manual before making 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 available for service personnel only. Non-service personnel should refer to the list of pro-

vided service agencies in this manual for local service support.

NOTES CONCERNING THE 200 SERIES DATA PLATES:

NOTE 1: This area of the data plate denotes the minimum parameters that must be met in order for your dishmachine to operate at the

designed level of efficiency. Not meeting the required parameters can result in substandard performance of the dishmachine. Do not

refer to the data plate example in this manual for the parameters of your machine; instead, refer to the data plate affixed to the machine.

Not every 200 machine operates the same way. If you are unsure of whether or not you are meeting the required minimum parame-

ters, contact your nearest Jackson authorized service agency.

NOTE 2: The UL logo on the data plate indicates that this machine is Listed by Underwriters Laboratories Inc. Representative samples

of this product have been evaluated by UL and meet applicable UL Standards and requirements. Dishmachines are evaluated under

UL Standard 921. For more information concerning the UL logo and UL standards in general, you may write to: Underwriters

Laboratories Inc., 333 Pfingsten Road, Northbrook, IL., 60062; or you may visit their website at www.ul.com.

NOTE 3: The CSA logo on the data plate indicates that this machine has been approved to bear this mark by CSA International Inc.

CSA International evaluates and approves equipment for installation and operation in Canada. Representative samples of this product

have been made available to CSA for inspection to ensure that they meet all applicable Canadian safety standards and regulations.

For more information concerning the CSA mark and CSA standards in general, you may write to: CSA International Inc., 178 Rexdale

Blvd, Rexdale (Toronto), Ontario, Canada, M9W 1R3; or you may visit their website at www.csa-international.org.

NOTE 4: The NSF logo on the data plate indicates that this machine has been approved to be listed under NSF Standard 3 by NSF

International Inc. All of Jackson MSC’s Standard 3 approved dishmachines are listed on the NSF website at www.nsf.org. For more

information concerning NSF International, their testing procedures and their standards in general, you may write to: NSF International

Inc., 789 Dixboro Road, Ann Arbor, MI., 48105.

GENERAL NOTES SECTION

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 pliers 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 connections.

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 200 series

models covered in this manual are gravity discharge drains. All

piping from the 1-1/2” MNPT connection on the waste accumula-

tor must be pitched (1/4” per foot) to the floor or sink drain. All pip-

ing 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.

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

recommended pressure, it is suggested that a water pressure reg-

ulator be installed. The 200 series models covered in this manual

do not come with water pressure regulators as standard equip-

ment. Please notify Jackson if you have any questions.

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 200 series models) 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 phillipshead screwdriver and removing the four (4)

screws on the sides 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, and L3 (3 phase only)) to the appropriate

terminals as they are marked on the terminal block. Install the

grounding wire into the lug provided. Tighten the connections and

perform the “pull test”. The tightened wires should remain in place

after giving the wires a moderate pull to see if they will come

loose.

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

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?

Is the incoming water supply line at 3/4” minimum?

Has the pump intake strainer been installed?

Has the drain stopper been installed?

Have the wash arms been installed?

Have the rinse arms been installed?

INSTALLATION CHECKLIST

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

gent 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 talk-

ing 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 pan strainers and pump suction strainer are in

place and are clean.

2. The overflow tube and o-ring are installed.

3. That the wash and rinse arm assemblies are secured

into place and that their endcaps are tight. The wash

and rinse arm assemblies 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.

NOTE: UNLESS OTHERWISE SPECIFIED IN THESE

INSTRUCTION, ENSURE THAT THE MANUAL MODE SWITCH

IS IN THE “OFF” POSITION BEFORE PROCEEDING WITH

ANY OF THE FOLLOWING STEPS.

FILLING THE WASH TUB: Place the power switch into the ON

position. Then place the cycle mode switch in the AUTO position.

The machine should fill automatically and shut off when the appro-

priate level is reached (just below the pan strainer). Verify that the

drain stopper is preventing the wash tub water from pouring out

excessively. There may be some slight leakage from the drain

hole. Verify that there are no other leaks on the unit before pro-

ceeding any further. The wash tub must be completely filled before

operating the wash pump to prevent damage to the component.

Once the wash tub is filled, the unit is ready for operation.

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-soak-

ing are good ideas, especially for silverware and casserole dish-

es. 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 probably a

good idea 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, the cycle mode switch is in AUTO 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 pro-

ceed 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 pan

strainer may become clogged with soil and debris as the workday

progresses. Operators should regularly inspect the pan strainer to

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

reduce the washing capability of the machine. Instruct operators

to clean out the pan 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 pan strainers and the pump suc-

tion strainer. Remove soil and debris from the strainer and set to

the side. Remove the wash and rinse arm assemblies from their

manifolds. 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 arm assemblies and replace.

NOTE: When replacing the arms, do not use any tools to do so,

the assemblies should secure by hand. Reinstall the strainers and

close the doors.

OPERATION INSTRUCTIONS

TROUBLESHOOTING SECTION

Possible Cause Action

Service breaker tripped. Reset breaker. If breaker trips again,

immediately contact an electrician.

Incoming power lines not installed in control

box.

Install power lines.

Incoming power lines connections not

tightened.

Tighten connections.

Door switch shorted out or is disconnected. Check to ensure door switch wires are

connected correctly. If so, replace door

switch.

Faulty "ON/OFF" switch Ensure switch is wired properly.

If so, replace switch.

Solid state timer, faulty. Check wiring, replace if necessary.

No water supply to machine. Check to ensure that all water valves are

open and that water is being supplied to the

machine at 20 PSI.

Incoming water supply solenoid not

operating.

Check to ensure that valve is wired

correctly. If so, replace valve.

Incoming water supply solenoid not

operating. (Stuck open)

Check to ensure that valve is wired

correctly. If so, replace valve.

Dishmachine fills continuously, even with no

power to the machine.

Dishmachine will not run. There is power to

the unit.

Symptom

Dishmachine will not run. No power to the

unit.

Machine runs, but there is no water.

WARNING: Inspection, testing and repair of electrical equipment should only be performed by a qualified service techni-

cian. Many of the tests require that the unit have power to it and live electrical components be exposed. USE

EXTREME CAUTION WHEN TESTING THE MACHINE.

TROUBLESHOOTING SECTION (CONTINUED)

WARNING: Inspection, testing and repair of electrical equipment should only be performed by a qualified service techni-

cian. Many of the tests require that the unit have power to it and live electrical components be exposed. USE

EXTREME CAUTION WHEN TESTING THE MACHINE.

Possible Cause Action

Incoming water supply solenoid not

operating properly.

Check to ensure that valve is wired

correctly. If so, replace valve.

Faulty solid state timer. Check wiring, replace if necessary.

Shorted out ON/FILL switch. Check the voltage across the switch. If the

voltage is incorrect, replace the switch.

Shorted/defective liquid level control board

or probe.

Check voltage going to each component

and ensure they are wired correctly. If

satisfactory, replace the defective part.

Door switch shorted out/wired incorrectly. Check the wiring of the door switch, if

correct, replace the door switch.

Faulty wash relay (wash relay welded

closed).

Turn machine off, if wash relay doesn't

release, replace contactor.

Water level is too low. Check to ensure that the drain stopper is in

and has an O-ring. Check to ensure that the

LLC board and probe are functioning

properly.

Pump intake strainer is clogged. Remove and clean strainer.

Wash arms (nozzles) are clogged. Remove wash arms and clean.

Dishmachine runs with the door open.

Low wash water pressure.

Symptom

Dishmachine fills continuously, only when

the power is on.

TROUBLESHOOTING SECTION (CONTINUED)

WARNING: Inspection, testing and repair of electrical equipment should only be performed by a qualified service techni

cian. Many of the tests require that the unit have power to it and live electrical components be exposed. USE

EXTREME CAUTION WHEN TESTING THE MACHINE.

Possible Cause Action

Pump impeller worn or broken. Replace pump.

Low incoming water temperature. Compare to data plate.

No power to heater. Check wiring, replace if necessary.

Thermostat out of adjustment. Adjust or replace thermostat as required.

Water temperature is less than required.

Symptom

Low wash water pressure.

DIMENSIONS

3 1/2”

32”

16 1/8”

15 1/2”

25 1/4”

2 7/8”

25 1/2”

56 3/4”

10 3/4”

21 1/8”

25 1/6”

30”

3 3/4”

15 1/2”

2 7/8”

13 1/2”

75 1/2”

64”

17 3/4”

34”

21 1/8”

25 5/16”

FRONT VIEW RIGHT SIDE VIEW

TOP VIEW

FRONT

TOP VIEW

CORNER CONVERSION

LEGEND:

A- Drain 1 1/2” I.P.S.

B- Water inlet 3/4” I.P.S.

C- Electrical connection

D- Standard wall clearance, with dish table 4”

E- Model 200B booster tank location

MAIN ASSEMBLY

MAIN ASSEMBLY (CONTINUED)

ITEM QTY DESCRIPTION MFG NO.

01 1 Control Box 5700-001-26-44

02 1 Control Box Platform 5700-001-26-89

03 1 Door, Front 5700-001-25-72

04 1 Decal, Operation 200 9905-101-11-12

05 1 Door, Left Side 5700-001-25-73

06 1 Panel, Front 5700-001-25-80

07 4 Screw, 10-32 X 3/8" Long Truss 5305-173-12-00

08 4 Bullet Feet 5340-108-02-06

09 1 Cover, Control Box 5700-001-22-09

10 1 Decal, Control Box 9905-101-00-00

11 1 Magnetic Door Switch Assembly 5930-111-51-22

12 1 Door Connector Wrap 5700-001-22-73

13 1 Door, Right Side 5700-001-25-74

14 1 Cantilever Arm Assembly 5700-001-25-75

15 2 Connector, Cantilever Arm 5700-001-25-42

16 2 Grips, Handle 5340-106-07-00

17 1 Tub Weldment 5700-001-25-48

18 1 Frame Weldment 5700-001-25-46

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.

20 1/2”

3/4”

1 1/2” ROLL

25 1/4”

200B CONTROL BOX ASSEMBLY (208-230 VOLT 1 PHASE)

14 15 16 17

03 30 09 11 13

31 32 33 34 08 10 35

200B CONTROL BOX ASSEMBLY (208-230 VOLT 1 PHASE) (CONTINUED)

ITEM QTY DESCRIPTION MFG NO.

01 1 Timer, Solid State 5945-307-07-93

02 1 Liq. Level Control, 2 Probe, 4 SEC 6680-200-01-93

03 1 Thermometer, Led w/ 21" & 89" Probe 6685-400-04-00

04 2 Locknut, 10-24 S/S Hex w/ Nylon Insert 5310-373-01-00

05 1 Platform, Back Control Box 5700-001-26-60

06 2 Screw, 10-32 X 3/8" Long Truss 5305-173-12-00

07 1 Din Rail, 9-11/16" Long 5700-001-26-97

08 1 Switch, SPDT 3 Position, WASH-OFF-RINSE 5930-302-03-41

09 1 Light, Amber Indicator 28 VAC 5945-504-02-90

10 1 Switch, SPDT 3 Position, AUTO-OFF-MANUAL 5930-302-01-41

11 1 Light, Green Indicator 28 VAC 5945-504-04-90

12 1 Switch, SPDT 2 Position, ON-OFF 5930-302-02-41

13 1 Light, Red Indicator 28 VAC 5945-504-01-90

14 1 Relay, Wash Motor, 208-460V, 1PH & 3 PH 5945-109-03-09

15 1 Relay, Wash Heater, 208-230V, 1 PH 5945-109-02-09

16 1 Relay, Rinse Heater, 208-230/380/460V 5945-109-01-09

17 4 Tricnut, 10-32 5340-118-05-00

18 1 Control Box Weldment w/ Tric-nuts 5700-001-26-44

19 1 WireLug 5940-200-76-00

20 1 Decal, L1, L2, L3, 9905-101-12-66

21 1 Decals, Copper Conductors 9905-011-47-35

22 1 Block, 3 Pole Power Distirbution 5945-603-01-66

23 2 Screw, 10-32 X 7/8" Fillister Head 5305-973-04-00

24 2 Fitting, 3/4" Straight Xtraflex 5975-205-46-44

25 4 Screw, 10-32 X 7/8" Fillister Head 5305-973-04-00

26 1 Relay, 24 VAC Coil 5945-301-07-40

27 1 Holder, Fuse #350 330 5920-401-03-14

28 1 Transformer, 60VA, 208/24V Class 5950-400-01-35

29 2 Screw, 10-32 X 3/8" Long Truss 5305-173-12-00

30 1 Decal, Control Box 9905-101-00-00

31 1 Cover, Control Box 5700-001-22-09

32 1 Spacer, Control Box 9515-800-94-00

33 1 Platform, w/Tricnut 5700-001-26-89

34 1 Light, Blue Indicator 28 VAC 5945-504-05-90

35 1 Light, Clear Indicator 28 VAC 5945-504-03-90

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Jackson / Dalton Dishwasher 200 User manual

Brand: Jackson / Dalton Dishwasher

Model: 200

Type: User manual

This manual is also suitable for

200LT

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Jackson / Dalton Dishwasher 200 User manual

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Jackson / Dalton Dishwasher 200 User manual

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