ADS ASQ User manual

Effective: June, 2008
SERVICE MANUAL 900 Blake Street
Edwardsville, Kansas 66111
(913)-422-3700
© 05/08
American Dish Service
ADS MODELASQ
GLASSWASHER
Total Restaurant Supply - https://totalsupply1.com - Toll Free 1-800-944-9304 - Local 507-288-9454
2940 Hwy 14 W, Rochester, MN 55901

IMPORTANT:
American Dish Service provides this information as a service to our customers.
Keep all instructions for future reference. Although ADS will make every effort to
make sure the information in this service manual is correct and up-to-date, ADS
does not certify that this is the case, and should you decide to utilize this manual,
you do so at your own risk. ADS reserves the right to alter or update this
information at any time without notice. Should you desire to make sure that you
have the most up-to-date information, we would direct you to the appropriate
document on our website: www.AmericanDish.com. The instructions and
guidelines in this owners manual are given with the assumption that the
dishwasher has been installed, operated, and maintained properly and in
accordance with all applicable Codes, Ordinances, and Safety requirements.
Failure to install, operate, and maintain the machine in this manner will void the
ADS Warranty. ADS assumes no liability or control over the installation,
maintenance (service), or operation of the equipment. Product failure due to
improper installation, maintenance, and operation is not covered under the ADS
Warranty.
WARNING:
During the operation of all dishmachines, chemicals, high voltage electricity, and
normal operational functions can cause harm, bodily injury, or worse if proper
installation, operation, and maintenance are not observed. It is imperative that
the operator(s) are trained in the operation and made aware of the hazards that
can exist. This is the responsibility of the owner of this equipment. When
installing, operating, or maintaining your dishwasher you must follow all
applicable safety requirements, including the wearing of approved personal
protective equipment.
Total Restaurant Supply - https://totalsupply1.com - Toll Free 1-800-944-9304 - Local 507-288-9454
2940 Hwy 14 W, Rochester, MN 55901

TABLE OF CONTENTS
1.0 GENERAL
2.0 OPERATOR PROCEDURE
3.0 INSTALLATION
4.0 CHEMICALS
5.0 PREVENTIVE MAINTENANCE
6.0 TROUBLESHOOTING
7.0 REPAIR PROCEDURES
8.0 REPLACEMENT PARTS
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2940 Hwy 14 W, Rochester, MN 55901

1.0 GENERAL
The Model ASQ Glass washing machine is intended for under counter installation in bars
and restaurants. The unit has a circular rack divided into three compartments. This rack
is indexed manually so that one compartment is at the back of the machine in the wash
zone while the other two compartments are used for loading and unloading. The machine
uses liquid chemicals for sanitizing, rinse-aid and detergent.
During the first part of the cycle detergent is metered and the machine washes glasses.
It then drains and pre-rinses. Fresh water continues to flow into the machine until the
sump is full and the recirculating pump starts for the pumped rinse. Chlorine based
sanitizing chemicals are introduced during the rinse. When the cycle is complete the
rinse water remains in the machine to serve as wash water for the following load.
The rack is manually indexed bringing freshly washed glasses to the front compartment
and taking soiled glassware into the wash compartment. When the cycle start button is
pressed the next cycle begins.
Chemicals are stored in the front compartment accessible through the main door.
Electrical controls are enclosed in a cabinet on this door for accessibility. A small heater
maintains wash temperature when there are long periods between cycles.
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2.0 OPERATOR PROCEDURES
2.1 DAILY START-UP
The following procedure should be
followed at the beginning of each
shift:
1. Inspect spray arm, screen and
sump (1) for cleanliness.
2. Inspect chemical containers to
insure an adequate supply for the
entire shift.
3. Turn on power switch (Green) at
the front of the machine.
4. Depress the fill button on the side
of the control cabinet until the
machine begins its cycle.
5. When the machine has finished
its first cycle check the water
temperature (2). If it has not
reached 120° F. (49°C.) then
press the cycle start button on
the front of the machine (Red).
Repeat this procedure until water
is at the proper temperature.
6. Load the first glasses into the left
hand side of the carousel.
Unlatch and rotate the carousel
1/3 revolution.
7. Press the cycle start button
(Red).
8. Subsequent loads of soiled
glasses may be placed on the
left hand side of the carousel
and clean glasses may be
removed from the right hand
side of the carousel while the
machine is in operation.
Total Restaurant Supply - https://totalsupply1.com - Toll Free 1-800-944-9304 - Local 507-288-9454
2940 Hwy 14 W, Rochester, MN 55901

2.2 DAILY MAINTENANCE
At the end of his shift the operator should do the following (See Figure 2.2.1):
1. Drain water from the machine using the drain switch inside the door.
2. Remove the hood top (1) by lifting up approximately 1 inch and pulling
forward.
3. Remove the carousel by lifting approximately 1 ½ inches and pulling
forward.
4. Remove the splash shields (2) on either side of the carousel pivot by
pulling up at the center and sliding inward.
5. Remove the spray arm (3) by lifting it off the pivot.
6. Remove the scrap screen (4) and dispose of accumulated debris.
7. Thoroughly clean the inside of the sump and drain pan as well as all
removed parts.
8. Clean the spray arm.
9. Reassemble in reverse order.
10. Refill with water.
Total Restaurant Supply - https://totalsupply1.com - Toll Free 1-800-944-9304 - Local 507-288-9454
2940 Hwy 14 W, Rochester, MN 55901

Total Restaurant Supply - https://totalsupply1.com - Toll Free 1-800-944-9304 - Local 507-288-9454
2940 Hwy 14 W, Rochester, MN 55901

3.0 INSTALLATION
Adjust height and level of the machine
(See Section 7.1.3).
Connect the machine (1) to a
separately fused 20 amp circuit using
½ inch Sealtite. All electrical work
shall conform to the current edition of
the National Electric Code or to
applicable local codes, whichever is
most stringent. Check building wiring
for proper polarity and grounding.
Connect the fresh water inlet (2) to a
suitable source of hot water. Source
must be capable of supplying 140° F.
(60° C.) water with a recovery rate of
50 GPH.
Connect tail piece (3) to drain.
Place chemical suction tubes in their
proper containers.
RED – DETERGENT
GREEN – SANITIZER
BLUE – RINSE-AID
3.1 START-UP
Perform the following start-up
procedures. This should be done by a
qualified service representative.
1. Check voltage rating on name
plate (4) and confirm that electrical
supply is correct.
2. Visually inspect machine for
defects, shipping damage or
improper installation.
3. Prime chemical pumps
(See Figure 2.1.2).
Total Restaurant Supply - https://totalsupply1.com - Toll Free 1-800-944-9304 - Local 507-288-9454
2940 Hwy 14 W, Rochester, MN 55901

4. Adjust chemical pump delivery in accordance with the recommendations of
Section 4.0 and 7.4.3.
5. Fill and operate machine. Insure that water level is correct and all components
work properly. Water level may be checked at the clear plastic tube inside the
front compartment.
6. Wash several loads. Insure that chemicals are metered in the appropriate
quantities and that glasses are clean.
7. Re-check for leakage at plumbing or cabinet.
8. Confer with owner to insure that he understands the operation and is
satisfied with the start-up.
3.2 WARRANTY
Record Model #, Serial #, and other necessary information on Warranty Card
and forward to:
AMERICAN DISH SERVICE
900 BLAKE STREET
EDWARDSVILLE, KS 66111-3820
Total Restaurant Supply - https://totalsupply1.com - Toll Free 1-800-944-9304 - Local 507-288-9454
2940 Hwy 14 W, Rochester, MN 55901

4.0 CHEMICALS
All ADS machines require detergent and sanitizer for proper operation. A rinse-aid
may be used if desired.
Selection of the proper chemicals and the correct amounts will depend on several
factors. Proper selection is vital if optimum results are to be realized. It may be
necessary to change chemicals or adjust the quantity after the initial selection.
4.1 DETERGENT
Detergent is used to “emulsify” grease and loosen soil. Emulsification is a process
which breaks down grease into very small particles which then mix with water. The
detergent also reduces surface tension of the water to dissolve soluble matter.
The detergent selected must be designed for low-temperature dishwashing. Always
use established brands.
The proper quantity of detergent may vary over a wide range, and depends on the
following factors:
1. Water hardness.
2. Type and amount of grease.
3. Length of time the dishes stand.
4. Iron content of water.
5. Detergent formulation.
For this reason, your chemical distributor should be consulted to determine the amount
which will give good results with lowest detergent usage. Your distributor should use the
Hatch Test Kit to test water hardness before making a recommendation. After the
machine has been in use or if conditions change, the setting can be readjusted for
optimum results.
Total Restaurant Supply - https://totalsupply1.com - Toll Free 1-800-944-9304 - Local 507-288-9454
2940 Hwy 14 W, Rochester, MN 55901