First Rack; Ware Preparation; Washing Arack Of Ware; Operational Inspection - Jackson RackStar Series Installation, Operation & Service Manual

OPERATION

FIRST RACK

WARE
PREPARATION
WASHING A
RACK OF WARE
OPERATIONAL
INSPECTION
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07610-004-33-05-E
The first rack of ware placed in the machine will typically reduce the temperature of the
wash tank and might need to be run through again. This process might be necessary any
time the machine has not been operated for an extended period of time, although this is
dependent on the type of ware being used, its temperature, and the ambient temperature
of the kitchen area. To ensure proper operation, always observe the temperatures of the
wash and rinse when first starting the machine.
Proper preparation of ware is essential for the smooth, efficient operation of this machine.
Any ware placed in the machine should have all solid food waste and scraps removed.
Ware should also be sprayed-down before entering the machine.
Place cups and glasses upside-down in racks so they don't hold water during the cycle.
Pre-soak flatware in warm water to help remove food. Load plates and saucers in the
same direction, with the food surface facing the unload end of the machine.
This machine is designed to wash ware that is placed in a rack. Materials should not be
placed in the machine unless they are properly secured in a dish rack.
To start the cycle, gently push the rack into the machine on the load end. Once the wash
actuator has moved sufficiently, the machine will automatically begin to convey the dish
rack through the machine. The entire cycle is automatic.
Operators should periodically review the following items while the machine is operating.
These items are important for operating the machine efficiently.
• Review wash and rinse temperatures and compare to the minimums on the data plate.
• Verify the pan strainers are not becoming clogged. Keeping these free of soil and
debris allows for better water flow through the machine and helps prevent redeposit
issues.
• The machine is designed to run at a minimum of 15 PSI. If it is any lower there will not
be enough rinse water to properly remove detergent from the ware.
• Wash and rinse-arm nozzles should be free of debris. Open nozzles are essential to
the operation of the dishmachine.
OPERATING INSTRUCTIONS
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