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C-LINE
A & AW DISHWASHERS
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
CRS86A ML-103910 ML-103911
CRS110A ML-110044 ML-110043
CCS66A ML-104321 ML-104320
CCS66AW ML-104323 ML-104322
CCS76A ML-104325 ML-104324
CCS86A ML-104327 ML
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IMPORTANT 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 OBTAINED FROM THE LOCAL GAS SUPPLIER. IMPORTANT IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS AT MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GA
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TABLE OF CONTENTS GENERAL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Standard Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Optional Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Installation, Operation and Care Of C-LINE A & AW DISHWASHERS SAVE 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 stainless steel angle frame, stainless steel legs and stainless steel adjustable feet. Front inspection door(s) provide access to the interior of the wash/rinse chambers
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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 heat, a step-down transformer provides a reduced voltage of 24 volts for the igniter board(s) and valves. Motor and Pump Units The wash/rinse pump(s) are centrifug
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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, the machine must be restarted by pushing the Motor switch ON. Wash and Rinse Arms Upper and lower prewash, wash and final rinse arms are removable. RS Unit and CS U
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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 excess moisture from exhaust air before returning air to dishroom (only on machines without booster). Single-Point Electrical Connection — Option for electric heat mach
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INSTALLATION 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 plate, which is located on the right-hand side of the control box for non-booster machines and on the left-hand side of the control box for booster equipped machines.
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ASSEMBLY Dish tables should be fitted into the dishwasher (Fig. 2). Use mastic between table and lip of tank to 1 5 prevent leakage. Rack track height should be from /4 to /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 basket and strainer pans from the wash chamber (Fig. 3). Place the overflow tube in the retainer (Fig. 4). Fig. 3 Fig. 4 – 9 –
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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 equipment will also vary depending on the local water conditions. Ask your municipal water supplier for details about local water specifics prior to installation. Recomm
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FILL & FINAL RINSE CONNECTION (Fig. 5) Fig. 5 3 Use /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 equipped with an optional 30 KW booster heater; and 140°F minimum temperature incoming water is required for machines equipped with an optional 15 KW booster heater. For long runs, u
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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 the supply line. Static incoming line pressure should not exceed 14.0" W.C. for either propane or natural gas. IMPORTANT: Make sure the installation meets the local code
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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 final jurisdiction over this matter. Venting can be provided by either the pant-leg duct connections (Fig. 8) or by a vent hood over the whole machine (Fig. 6). T
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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 used. Moist air escapes from each end of the conveyor type dishwasher. The exhaust requirements recommended are a maximum of 200 CFM at the entrance end of the
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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 exhaust is used, an electrical interlock must be provided to allow the flow of gas to the dishwasher burner only when the exhaust system is in operation. For additional information,
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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 appliance (LENGTH, Fig. 9). For hood designs not covered by these calculations consult the latest edition of the IMC or other local codes. Type of Hood CFM per Linea
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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 MULTIPLE CIRCUITS. BE SURE ALL CIRCUITS ARE DISCONNECTED. Some machines may have more than one electrical power supply. All supplies MUST be disconnected. Motor(s) Con
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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 Detergent Dispenser Maximum rating for detergent dispenser connected to DPS1 and DPS2 is 1.5 Amps at line voltage. Rinse Aid Dispenser Maximum rating for rinse aid d
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CURTAIN INSTALLATION – 19 –
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OPERATION 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, handle side up, across the rear of the tank. Install the other perforated strainer pan against the load end of the tank and locate the flange into the notches on th
