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300X Series Technical Manual 7610-002-64-22
Issued: 07-26-2006 Revised: N/A
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
OPERATION INSTRUCTIONS
14
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. Verify that the gas supply to the machine is on as well.
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 models covered in this manual should fill automatically and shut off when the appropriate level is reached (the gas burn-
ers should also automatically ignite as well). Verify that the drain stopper is preventing the wash tub water from pouring out exces-
sively. There will probably 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 compo-
nent. 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 (20A5 PSI). If the water pressure is correct then the fill
valve will need adjustment.
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 dishmachine will be reduced. It is important to remember that a dishmachine is
not a garbage disposal and that simply throwing unscraped dishes into the machine simply defeats the purpose altogether of wash-
ing the ware. Scraps should be removed from ware prior to being loaded into a rack.
Pre-rinsing and pre-soaking are recommended, especially for silverware 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 expect-
ed workload.
WARM-UP CYCLES: For a typical daily start-up, it is recommended 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 work-
day 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 operators to clean out the wash tank strainer at regular intervals
or as required by work load.