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

• The pan strainer and pump suction strainer are clean and in place.

• The overow tube and o-ring are installed.

• The wash and rinse arms are screwed securely into place, rotate freely and that their endcaps are tight.

POWER UP: To energize the unit, turn on the power at the service breaker. The voltage should have been previously

veried as being correct. If not, the voltage must be veried before proceeding.

FILLING THE WASH TUB: For the initial ll, ensure that the cycle selection switch is in the “AUTO” (automatic) position, and

place the power switch in the “ON” position. The unit will ll automatically and run through a rinse cycle. Open the door and

verify that the water level is correct. Hereafter, the water level is controlled by the overow tube. Verify that the drain stopper

is preventing the wash tub water from draining excessively. There may be some slight leakage from the drain hole. Verify that

there are no other leaks on the unit before proceeding any further. The wash tub must be completely lled before operating

the wash pump to prevent damage to the component. Once the wash tub is lled, the unit is ready for operation.

WARE PREPARATION: Proper preparation of ware is essential for the smooth, efcient operation of your dishmachine.

If done properly, you can expect to have fewer re-washes and use substantially less detergent. Any ware placed inside

the machine should have all solid food waste and scraps removed. Pre-rinsing and pre-soaking are required, especially

for silverware and casserole dishes. Place cups and glasses upside down in racks so that they do not hold water during the

cycle. Load plates and saucers in the same direction, with the food surface facing the unload end of the machine.

DAILY MACHINE PREPARATION: Refer to the section entitled “PREPARATION” at the top of this page and follow the

instructions 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 the tub has lled to the correct level. Lift the door and the cycle light will illuminate. When the light goes

out, close the door. The unit will start, run through a cycle and shut off automatically. Repeat this two more times. The unit

is now ready to proceed with the washing of ware.

WASHING A RACK OF WARE: To wash a rack, open the door completely (beware of hot water dripping from the door)

and slide the rack into the unit. Close the door and the unit will start automatically. Once the cycle is completed, open the

door (again careful of the dripping hot water) 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 becomes clogged, 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.

OPERATING INSTRUCTIONS

INSTALLATION & OPERATION

Jackson TempStar Series Installation, Operation & Service Manual

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