Hobart C88A ML-110042 Bedienungsanleitung

C-LINE A & A W DISHW ASHERS MODEL R- L OPERATION L-R OPERATION C44A ML-38898 ML-38899 ML-104047 ML-104050 C44AW ML-103946 ML-103947 ML-104082 ML-104083 C54A ML-104199 ML-104198 C64A ML-103908 ML-103909 C88A ML-110042 ML-110041 CRS66A ML-38947 ML-38948 ML-104052 ML-104055 CRS66AW ML-103958 ML-103959 ML-104086 ML-104087 CRS76A ML-104202 ML-104201[...]

– 2 – IMPORT ANT FOR YOUR SAFETY THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL. POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN BE OB[...]

– 3 – TABLE OF CONTENTS GENERAL . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Standard Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Optional Equipment . . . . . . . . . . . . . . [...]

– 4 – Installation, Operation and Care Of C-LINE A & A W DISHW ASHERS SA VE THESE INSTRUCTIONS GENERAL C-Line A or AW Dishwashers are fully automatic, rack-type washers that convey the rack from one end of the machine to the other, exposing the ware to progressive wash/rinse action. It has a stainless steel tank and chamber with a welded st[...]

– 5 – STANDARD EQUIPMENT Controls (Fig. 1) Fig. 1 The controls are mounted on top of the chamber. There are three operational control switches housed in the control box: Power (ON-OFF); Motor (ON-OFF); and Timer (MANUAL-AUTO). A pilot circuit transformer provides a reduced voltage of 115 volts for the machine controls. When equipped for gas hea[...]

– 6 – Thermometers Dial thermometers for wash and final rinse are indicated in ° F and ° C on the faceplate. Door Interlocks Door interlock switches will prevent machine operation while an inspection door is open. If a door is opened while the machine is operating, the pumps and conveyor will automatically turn off. After the door is closed, [...]

– 7 – OPTIONAL EQUIPMENT Blower Dryer — Dishes are dried by forced, heated air (3-phase machines only). The exhaust requirement at the vent stack of the blower dryer is 1400 CFM. Conveyor Dwell — The optional conveyor dwell switch (Conveyor ON-OFF) is housed in the control box and shuts the conveyor drive motor off. Condenser — Removes ex[...]

– 8 – INST ALLA TION UNPACKING Immediately after unpacking the dishwasher, check it for possible shipping damage. If the machine is found to be damaged, save the packaging material and contact the carrier within 15 days of delivery. Prior to installation, verify that the electrical service agrees with the specifications on the machine data plat[...]

– 9 – ASSEMBLY Dish tables should be fitted into the dishwasher (Fig. 2). Use mastic between table and lip of tank to prevent leakage. Rack track height should be from 1 / 4 to 5 / 16 " (Fig. 2) above the tank lip. Dish tables should be sloped so that any water carried from the dishwasher will drain back into it. Fig. 2 Remove the strainer[...]

– 10 – WATER REQUIREMENTS Proper water quality can improve ware washing performance by reducing spotting, lowering chemical supply costs, enhancing effectiveness of labor and extending equipment life. Local water conditions vary from one location to another. The recommended proper water treatment for effective and efficient use of this equipmen[...]

– 11 – FILL & FINAL RINSE CONNECTION (Fig. 5) Fig. 5 Use 3 / 4 " pipe for the connecting line. A flowing pressure of 15 to 25 psig and a minimum temperature of 180 ° F must be maintained at the machine for common water connection for a non-booster heat machine; 110 ° F minimum temperature incoming water is required for machines equip[...]

– 12 – GAS CONNECTION (WHEN EQUIPPED) Check the gas data plate attached to the dishwasher or tag attached to the gas burner tubing for type of gas to be used. The burner is not adjustable. If flowing gas pressure is above 7" W.C. (natural gas) or 11" W.C. (propane gas), an additional regulator valve (not supplied) must be installed in[...]

– 13 – VENTING REQUIREMENTS Type II Canopy Hood Most commercial dishwashers must be provided with external venting per local codes. The exception is electric or steam heat machines operating in the chemical or low temperature sanitizing mode where the existing room ventilation will compensate for the vapors produced. The local authority has fin[...]

– 14 – PANT-LEG VENT CONNECTIONS (Figs. 7, 8) IMPORTANT : Gas heat machines must be provided with a means to exhaust the flue gases to the exterior of the building. Pant-Leg duct connectors (Fig. 7) alone DO NOT provide ventilation for the gas flue at the rear of the machine. A mini vent hood (Fig. 8) must be used or a canopy type hood may be u[...]

– 15 – If using the 'Pant-Leg' duct, a mini vent hood (Fig. 8), positioned about 18" above the flue exit at the rear of the dishwasher and connected to existing duct work, must be used for the flue gases. The volume of flue exhaust in the mini vent hood should not exceed 200 CFM. Fig. 8 In either case, if a powered means of exhau[...]

– 16 – RATE OF EXHAUST FLOW CALCULATIONS Based on the 2004 International Mechanical Code (IMC). The Rate of air flow required for a vent hood is now based on the linear length of the face of the hood instead of the area of the hood opening. The length of the hood is measured along the front side that is parallel with the front line of the appli[...]

– 17 – ELECTRICAL CONNECTIONS — DISHWASHER WARNING : ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE ANSI / NFPA 70 (LATEST EDITION) AND/OR OTHER LOCAL ELECTRICAL CODES. WARNING : DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT / TAGOUT PROCEDURES. THERE MAY BE MU[...]

– 18 – ELECTRICAL CONNECTIONS — OPTIONAL EQUIPMENT WARNING : ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. WARNING : DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT / TAGOUT PROCEDURES. OPTIONAL EQUIPMENT CONTROL CONNECTIONS [...]

– 19 – CURTAIN INSTALLATION[...]

– 20 – OPERA TION PREPARATION Put the dishwasher strainer pans and strainer basket (Fig. 3) into position in each dishwasher tank. If the machine is equipped with an RS, CS, or PW unit, install the solid prewash strainer pan over the overflow tube, flange side down and the lip toward the rear of the tank. Install one perforated strainer pan, ha[...]

– 21 – If the machine is equipped with gas heat, refer to STARTING THE GAS HEAT DISHWASHER below. The tank water temperature is regulated by the solid-state thermostat. The thermostat is preset at the factory and no adjustment should be required. If an adjustment is necessary or the machine is to operate low temperature, contact your local Hoba[...]

– 22 – DISHWASHING After the machine has filled, start pumps by pushing the Motor switch ON (Fig.1). Prescrap dishes thoroughly to remove large food particles and debris. Never use steel wool on ware that is to be loaded into the dishwasher. Stack dishes in the racks. Do not stack dishes one on top of another, as water must have free access to [...]

– 23 – CLEANING The machine must be thoroughly cleaned at the end of each working shift, or at least twice a day. Use only products formulated to be safe on stainless steel. 1. Turn the Motor and Power switches OFF . 2. Open the door(s). Standard door interlock switches prevent machine operation with inspection door(s) open. 3. Check the upper [...]

– 24 – 13 . Thoroughly wash out the interior of the machine with a heavy-duty hose fitted with a squeeze valve. Remove remaining soil with a cloth or soft brush and mild cleanser. Rinse again with hose. Do not allow food soil to accumulate on the bottom of the tank. 14. Return all strainer pans, strainer basket(s) and the pump intake strainer t[...]

– 25 – MAINTENANCE WARNING: DISCONNECT THE ELECTRICAL POWER TO THE MACHINE AND FOLLOW LOCKOUT / TAGOUT PROCEDURES. Some machines may have more than one electrical power supply. All supplies MUST be disconnected. VENT When cool, check the vent of this dishwasher every six months for obstructions. LUBRICATION None required. SERVICE Contact your l[...]

– 26 – TROUBLESHOOTING SYMPTOM POSSIBLE CAUSE No Machine Operation. 1. Blown fuse or tripped circuit breaker at power supply. 2. Inspection door(s) not closed. 3. Conveyor jammed. 4. If Auto Timer was used, the timer may have timed out. 5. If table limit switch is used, the switch may be tripped. 6. Manual overload protector tripped on pump mot[...]

– 27 – SYMPTOM POSSIBLE CAUSE Inadequate Rinse. 1. Dirty line strainer (Fig. 5) causing reduced water flow. Turn off water supply, remove strainer cap and withdraw and clean screen. Reassemble. 2. Low supply line pressure. 3. Clogged rinse nozzle(s). Continuous Rinse 1. Rinse actuator (Fig. 16) not moving freely. Operation. DISCONNECT THE ELECT[...]

NOTES – 28 – FORM 17791 Rev. O (Feb. 2006) PRINTED IN U.S.A.[...]