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Booster Heater | Optional |
---|---|
Water Temperature | 140-160°F |
Dimensions | Varies by model |
Voltage | 208-240V |
Power Requirements | Varies by model |
Weight | Varies by model |
Wash Temperature | 140-160°F |
Rinse Temperature | 180-195°F |
Technical drawings detailing the dimensions and configurations of various CNA dishwasher models.
A table listing performance data, capacity, and features for each CNA model.
Information on the location of wiring diagrams and general machine data within the unit.
Detailed explanation of the operation and illumination of control buttons like ON/OFF, Start/Stop, and Drain.
Interpretation of temperature indicators and conveyor speed indicators for machine status feedback.
Step-by-step guide for the initial filling of the rinse booster to ensure proper function and prevent damage.
Overview of machine power connection, start-up, and initial fill process.
Details on filling the booster and wash tanks, including water heating and control.
How to start the conveyor and wash after the machine is filled and temperatures are met.
Explains the autotimer's role in managing wash cycles based on rack detection and conveyor speed.
Describes how pre-rinse and final rinse periods are timed according to conveyor speed and rack presence.
Step-by-step procedures for partial and complete draining, including button commands and valve control.
Details the automatic stopping of the conveyor after a set time post-wash cycle completion.
How the safety circuit monitors doors, conveyor, and motors to ensure safe operation.
Explains the function of door reed switches and float switches in controlling machine operations and tank levels.
Information on NTC temperature sensors, their resistance values, and troubleshooting methods.
Specifications for wash pumps, including load, delivery rate, and tank volumes for different models.
A guide for replacing the mechanical shaft seal on wash pumps.
Description of wash arm pipe counts, nozzle arrangements, and their impact on washing.
Explains diaphragm role in pressure distribution for effective washing on upper and lower arms.
Information on the optional lateral wash system, its nozzles, and placement for optimal cleaning.
Overview of the E-prewash system, its tank, wash arms, and pump specifications.
Details the final rinse process, its importance for hygiene, temperature, and water flow control.
Explains the dual rinse setup, using final rinse water for pre-rinse and its draining.
Describes the triple rinse method for removing residual detergent and regenerating water.
Lists part numbers, impeller diameters, and delivery rates for rinse and pre-wash pumps.
Explains heating methods for tanks and boosters, noting prewash tanks rely on regeneration.
Details construction of tank heating elements, internal fuses, and correct installation orientation.
Explains how exhaust air heats rinse water via exchangers, specifying air volume and temperature impact.
Guidelines for dispenser installation, connection terminals, and load limits for chemical dosing.
Lists part numbers for key control panel components, aiding in identification and replacement.
Table showing machine capacity and gear specs for CNA models at different conveyor speeds.
Describes the mechanical system moving racks via gear motor, disc, and rail linkage.
Details the safety mechanism activated by gear motor jamming, stopping the machine via a trip switch.
Illustrations and part numbers for various curtains, hooks, and rods used in different machine modules.
Diagrams showing correct curtain installation for prewash (C, E, L, S) and wash (AR) modules.
Comprehensive fault code list, descriptions, and probable causes for EPROM Rev. 3.00 systems.
Specific fault codes and clearing procedures for the HEATPUMP option, including pressure-related errors.
Information on fault codes and troubleshooting for older EPROM revisions (up to 2.00) for reference.
Instructions on how to clear fault messages for machines running EPROM revisions prior to 3.00.
An empty grid provided for users to record observations, maintenance logs, or important information.