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PREPARATION: Before proceeding with the start-up of the unit, verify the following:
1. The pan strainer 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 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
position. The Tempstar should fill automatically and shut off when the appropriate level is reached (just below the pan strain-
er). Verify that the drain stopper is preventing the wash tub water from leaking excessively. There may 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 com-
pletely 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 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 washing the ware. Scraps should be removed from ware prior to being loaded into a rack. Pre-rinsing and pre-soaking are
good ideas, 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 instruc-
tions 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 may be necessary 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 drip-
ping 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. Remove and clean the pan strainer. 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
pump suction strainer. Remove soil and debris from the strainer and set to the side. Unscrew the wash and rinse arms 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 noz-
zles appear to be clogged, use a toothpick to remove the obstruction. Wipe the inside of the unit out, removing all soil and
scraps. Reassembly 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 drain stopper and strainers and close the doors.
Tempstar LT/NB/S/SDS Technical Manual 7610-011-86-35
Issued: 12-07-2007 Revised: N/A
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
OPERATION INSTRUCTIONS
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