American Dish Service AF-3D User manual

Effective Date: May, 2008
SERVICE MANUAL 900 Blake Street
Edwardsville, Kansas 66111
(913)-422-3700
© 05/08
American Dish Service
ADS UPRIGHT DISHWASHERS
MODELS: AF/AFC-3D, AF/AFC-3DS, LW/LWC, 5AG, AF/AFC/AFB, AD25

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.

CONTENTS
1.0
2.0
3.0
4.0
5.0
6.0
7.0
8.0
9.0
10.0
GENERAL
OPERATOR PROCEDURES
INSTALLATION
CHEMICALS
PREVENTIVE MAINTENANCE
TROUBLESHOOTING
REPAIR PROCEDURES
REPLACEMENT PARTS
SERVICE BULLETIN
SPECIFICATION SHEETS

1.0 GENERAL
The ADS Dishmachine is a manually loaded chemical sanitizing dish washing machine intended for use
in restaurants or other food service facilities. The standard 20” x 20” rack is loaded with dishes, moved
into the machine and the doors are closed. The operator presses the cycle start button and the machine
operates. The cycle may range from 60 -150 seconds depending on the specific model. During
operation the operator may prepare the next rack of dirty dishes. When the cycle is complete the
operator moves the clean dishes out and the next rack of dirty dishes is placed in the machine.
The machine contains only enough water to fill the pump and spray system and cover the dishes. At the
beginning of each cycle, detergent is metered into the wash water and the dishes are sprayed at high
pressure. Rotating arms assure complete and even coverage. These arms are powered by the action of
the spray and therefore require no drive mechanism.
When washing is complete a solenoid raises the stopper at the bottom of the sump, and soiled wash
water drains by gravity from the machine. As water drains it washes the intake screen, thus removing
food particles and soil and carrying it into a separate scrap trap.
Near the end of drain, the fresh water solenoid valve opens and water flows through the pump and spray
system. This Pre-Rinse carries away soap, soil and wash water from the dishes, cabinet and spray
system. At the end of the Pre-Rinse cycle the drain closes and final rinse commences.
A chlorine based sanitizing chemical and a rinse-aid are metered into the rinse water which is sprayed
under high pressure on the dishes. The chemical sanitizing agent provides greater germ killing ability in
140° rinse water then conventional machines with 180° rinse. The rinse-aid causes water to flow from the
dishes in sheets rather than collect as drops. This exposes more surface to the air allowing it to dry faster
and at the same time prevents water spots from remaining on the dishes.
Rinse water remains in the sump to be recycles as wash water for the next rack. By purging the machine
of soil and detergent, recycling the rinse and using chemicals for sanitation, only a very small amount of
low temperature water is required which results in an economical and energy efficient machine.

2.0 OPERATOR PROCEDURES
Daily Start-Up
The following procedure should be followed at the beginning
of each shift:
1. Inspect spray arms, drain screen, drain stopper and
operating mechanism for cleanliness.
2. Inspect chemical containers to insure adequate supply
for shift.
3. Inspect Scrap Trap and clean as required.
4. Turn on “Master Switch”.
5. Fill machine with water using “Fill Switch”. If water
temperature gauge has not reached 120° F (49° C)
when the water level is just below overflow, drain water
from the machine and continue to fill until proper
temperature is attained. Drain is accomplished with
the “drain” switch on Model W and ET Series machines
and by manually lifting the drainball on Model A and
Model 5 Series.
6. With doors raised, move first rack into machine. Dishes
must be “pre-scrapped”, ie. Remove large food particles,
bones, toothpicks, seeds, and standing water.
7. Close doors and press the “Start” button.
8. While machine is operating, prepare subsequent racks
for washing.
9. When the operating cycle is complete and machine has
stopped, raise doors and remove dish rack for drying.
10. If it should become necessary to stop the machine
during the cycle use the “MASTER SWITCH”.

After Each Meal:
1. Drain the machine to clean. Remove End Plugs
to clean upper and lower spray arms. If spray jets
are clogged, use a toothpick to open, and rinse
under faucet. Arms will not turn if jets are
clogged.
2. Remove drain screen. Thoroughly clean screen
by scrubbing with heavy brush. Rinse under
faucet and reinstall.
3. Remove and clean Scrap Tray. Rinse with spray.
Check chemical buckets regularly and replace
any empty buckets.
4. Check to be sure red feeder tube is in the red
labeled bucket (detergent). Check to be sure green
feeder tube is in the green labeled (sanitizer).
Check to be sure blue feeder tube is in the blue
labeled bucket (rinse-aid).
5. CAUTION: Do not beat screen against garbage
can rim. This will damage the screen.
Daily Maintenance
At the end of each shift the operator should to the
following:
1. Drain water from the machine using the drain switch
or by lifting the drainball.
2. Remove spray arms and spray arm caps. Clean
thoroughly.
3. Remove stopper and drain screen on AF, AFC and
5AG models. Remove screen only on AFW, AFWC
and ET models. Clean thoroughly.
4. Clean other food or soil from interior surfaces and
clean cabinet exterior with soap and water.
5. Replace spray arms, drain screen and stopper.
6. Clean Scrap Trap.

3.0 INSTALLATION
See Installation Manual

3.1 START-UP
Perform the following start-up procedure. This should be done by a qualified service representative:
1. Check voltage rating on nameplate and confirm that electrical supply is correct.
2. Visually inspect machine for defects, shipping damage or improper installation.
3. Prime chemical pumps.
4. Take a cc vial and collect samples from each chemical tube outlet during a normal cycle and adjust
the chemical delivery accordingly.
5. Check spray arms and doors for proper operation.
6. Fill and operate machine. Insure that water level is correct and all components work properly.
7. Wash several loads of dishes including glasses and silverware. Insure that chemicals are metered
in the appropriate quantities and that dishes are clean.
8. Re-check for leakage of plumbing, pump or cabinet.
9. Confer with owner to insure that he understands the operation and is satisfied with the start-up.
3.2 REGISTRATION
Record Model #, Serial # and other necessary information on Warranty Card and forward to:
AMERICAN DISH SERVICE
900 Blake Street
Edwardsville, KS 66111

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. Initial settings on chemical cams are adjusted by the factory at
10cc of Detergent, 5cc of Sanitizer, and 5cc of Rinse-Aid.
Detergent
Detergent is used to “emulsify” grease and loosen soil. Emulsification is a process which suspends
grease in solution. The detergent also reduces surface tension of the water.
The detergent selected must be designed for low-energy warewashing. 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 soil.
3. Length of time the dishware stands.
4. Iron content of water.
5. Detergent formulation.
For this reason, your chemical distributor should be consulted to determine the amount which will give
you the best results with lowest detergent usage. Your distributor should use a 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.

Sanitizer
Sanitizer should b 6% solution of sodium hypochlorite. The initial setting is 5cc and this should be
checked regularly with a Chlorine Test Kit. Free chlorine in the final rinse should be 50 ppm or more.
However, high concentrations can cause deterioration of metal.
Rinse-Aid
Rinse-aid reduces surface tension and causes the rinse water to run off in sheets rather than collect in
droplets. This exposes more water surface to the air which allows the glasses to dry faster and prevents
spot formation.
The optimum amount of rinse-aid varies depending on many of the same factors that affect detergent
usage. Consult your commercial chemical supplier.
Water Softeners
In many cases, a water softener should be added to correct for hard water conditions which impede the
operation of the unit. Contact ADS for complete details.
CAUTION: DO NOT WASH SILVER OR SILVERPLATE
WITH CHLORINE TYPE SANITIZER!

5.0 PREVENTIVE MAINTENANCE
Machine should be inspected approximately once a month. The following steps will help to eliminate
costly repair bills.
1. Check that all operator
procedures (2.2) have
been followed.
2. Inspect spray arm thumb
screws to insure they are
finger-tight.
3. Inspect drainball for
wear.
4. Manually spin spray
arms to insure that
bearings and pivots are
operational.
5. Operate doors and
inspect smooth
operation.
6. Slide a tray of dishes into
and through machine
to insure proper
alignment of tray track
and dishtable.
7. Using manual switch,
inspect fill rate by
draining and refilling. If
rate is slow, the line
strainer screen and/or
solenoid valve may
need servicing.
8. Remove control system
cover and:
a. Inspect cycle
counter.
b. Inspect peristaltic
pumps and rotors. If
necessary lubricate.
c. Inspect chemical
intake and discharge
tubes.
d. Inspect squeeze
tubes.
e. Inspect timer for
wear or damage.
f. Inspect wiring for
loose or broken
connections.
9. Cycle machine and:
a. Listen for rhythm of
spray arms.
b. Listen at pump intake
for surge due to
cavitation.
c. Inspect chemical
pick up tubes.
d. Inspect vacuum
breaker valve for
leaks.
e. Inspect timer for
proper mechanical
operation.
f. Observe water level
to insure machine
has completely
drained prior to start
of pre-rinse.
10. Test chlorine
concentration using
test paper.
50 ppm minimum.

6.0 TROUBLESHOOTING
Scope – This section should be used to isolate problems if the machine malfunctions. The following
charts will diagnose most problems that may be encountered with the exception of those which are rather
obvious. When a diagnosis has been made and confirmed, refer for Section 7.0 for repair procedures.