Jackson CREW Instruction Manual

MACHINE PREPARATION
Check Machine
Before operating the unit, verify the following:
• The drain stopper is installed.
• The strainers are installed.
• The pawl bar is installed and secure.
• The actuator switches move with
relative freedom and do not bind.
• The curtains are installed correctly.
Drain Stopper Pawl Bar & Strainers Actuator Switch
PRE-SOAKING & WASHING
Pre-Scrapping
• Dump and hand-scrape dishware to remove foodsoil and
other debris.
• Soak in warm water if necessary to loosen food particles.
• Place scrapped ware into dishrack.
• Rinse ware with the pre-rinse hose.
Pre-Rinse Hose
CLEAN-UP
Cleaning
• Turn machine off by pressing the "POWER" button.
• Open access door and allow steam/heat to escape.
• Pull handle labeled "PULL TO DRAIN" and allow tub to drain (CAUTION: Wash
tank water will be hot).
• Remove the strainers, hand-scrape foodsoil into trash, and spray with pre-rinse
hose.
• Rinse the float switch off and rinse the tank out; inspect tank for debris and
check o-ring seal.
• Remove curtains, scrub with mild detergent and brush, and allow to air-dry.
Pre-Rinse Hose
Drain Handle
DELIMING
1. Turn machine on.
2. Add deliming solution per chemical supplier's instructions.
3. Close the door.
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WAREWASHING PROCEDURES WAREWASHING PROCEDURES
Check Chemical Supplies
• Ensure chemicals are supplied to the machine. If not,
contact your chemical supplier.
• Approved detergents can be either liquids, powders,
or solids.
CREW® 66
• The 66 has a pre-wash section, with its own wash arms,
strainers, and drain handle.
Pre-wash Arms Drain Handle
Pre-Soaking Utensils
• Fill sink with hot water and add presoak solution.
• Immediately place flatware in the sink.
• Soak flatware 15-30 minutes (no longer).
• Place flatware in proper rack and rinse .
DO NOT ALLOW PRESOAK SOLUTION IN DISHMACHINE
• Wash the flatware in dishmachine.
Flatware
Wash & Rinse Arms
Wash & Rinse Arms – Daily Cleaning
• No daily cleaning necessary as the arms are self-cleaning.
Wash & Rinse Arms – As-Needed Flushing
• Fill the tub with water.
• Remove the end-caps from the arms.
• Run an empty rack through the machine.
• If necessary:
• Clean nozzles with a brush.
• Use a small wire or toothpick to remove remaining debris or
lime deposits from the nozzles.
• Flush the arms with water.
• Replace end-caps and ensure they have been tightened.
Float Switch
4. Flip the NORMAL/DELIME switch to DELIME.
5. Run machine the period of time recommended by chemical supplier.
6. Wait fi ve minutes, then inspect the inside of the machine. If the
machine is not delimed, run again.
CREW CREW
Fill & Start Machine
• Ensure the door is closed.
• Press the "POWER" button on the front of the machine
to fill the machine and heat the water.
• Allow wash water to reach operating temperature
before continuing.
• An accurate rinse temperature will not display until
unit is rinsing.
"POWER" Button
Washing & Storage
• When wash is complete, remove and shake rack to
remove excess water.
• Sort flatware into cylinders, handle down, and wash a
second time.
• Place flatware in clean cylinders with handle up.
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Check Operating Temperatures
Hot-water Sanitizing
Wash Tank: 160 °
Final Rinse: 180 °
Washing a Rack of Ware
• All dishes, cups, and silverware should be placed in proper
racks.
DO NOT OVERLOAD RACKS
• Slide a loaded rack of soiled ware into the machine.
• Warewashing begins automatically.
Do NOT place items on top of the machine!
After Cleaning
• Spray or wipe out interior of machine.
• Ensure the strainers, curtains, and wash and rinse arms are clean and
securely in place.
• Use stainless steel polish to clean and protect outside of dishmachine.
Clean Strainers
7. Flip the NORMAL/DELIME switch to NORMAL.
8. Run two cycles to remove residual deliming solution.
9. Drain and re-fi ll the machine.
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Chemical Sanitizing
Wash Tank: 120 °
Final Rinse: 120 °
Manual:
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