Operation Instructions; Filling The Wash Tub; Ware Preparation; Warm-Up Cycles - Jackson JPX-300H Installation And Operation Manual

Jpx-300 series undercounter dishmachine

Table of Contents

SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS

PREPARATION: Before proceeding with the start-up of the unit, verify the following:

1. The strainer is in place and is clean.

2. 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.

3. Verify all chemical levels for machine chemical feeder pumps are correct.

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: For the initial fill, close the door and ensure that the MANUAL switch light is not on. Depress and

hold the START CYCLE switch until the auto light comes on and releases. For the initial fill, run the machine through 3 cycles

to fill the tub sump. The machine will run a partial cycle and fill to the bottom of the pan strainer. Open the door and verify that

the water level is correct.

NOTE: For the JPX-300H/JPX-300HC: Ensure the orange/white wires at the heater contactor are connected prop-

erly. They have been purposely disconnected at the factory to avoid damage to the heater element when there

is no water in the booster heater.

Hereafter, the water level is controlled by the timer that has been preset at the factory. Verify that there are no other leaks on

the unit before proceeding any further. The wash sump 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.

The machine runs a complete cycle to drain and fill. If the machine is not allowed to drain, the water will build up inside the tub.

After the initial fill, the rinse water for the current cycle will become the wash water for the next cycle.

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 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.

Press the START CYCLE button and hold until the green auto light is on and releases, 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 door completely and slide the rack into the unit. Close the door, press

the START CYCLE button and hold until the green auto light is on and releases, the unit will start. Once the cycle is complet-

ed, open the door and remove the rack of clean ware. Replace with a rack of soiled ware and close the door. 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.