Ecolab OMEGA 5E User manual

INSTALLATION & OPERATION MANUAL
FOR ECOLAB MODEL:
OMEGA 5E
www.ecolab.com
CHEMICAL SANITIZING DISHMACHINE
October 4, 2007
P/N 7610-003-28-32 (Revision A)
Manufactured in the United States by:

REVISION/
PAGE REVISION DATE MADE BY APPLICABLE ECN DETAILS
A 04-02-2007 MAW N/A Release to production.
3 08-20-2007 MAW N/A Corrected dimension from 38” to 39”.
30, 35 08-27-2007 MAW N/A Added two Ecolab numbers.
2, 7 09-07-2007 MAW N/A Removed total cycle time of 130.
Corrected booster heater cover to say control box cover.
32 10-04-2007 MAW 7934 Changed cover on power junction box.
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ii
NOMENCLATURE FOR THE MODELS COVERED IN THIS MANUAL
OMEGA-5E
Omega 5E - Chemical sanitizing, electrically-heated dishmachine
Model:
Serial No.:
Installation Date:
Service Rep. Name:
Phone No.:

SECTION DESCRIPTION PAGE
I. SPECIFICATION INFORMATION
Specifications 2
Dimensions 3
II. INSTALLATION/OPERATION INSTRUCTIONS
Installation Instructions 5
Electrical Installation Instructions 6
Operation Instructions 7
Chemical Dispensing Equipment 9
Cam Timer Operation 10
III. PREVENTATIVE MAINTENANCE 13
IV. TROUBLESHOOTING SECTION
Common Problems 15
V. SERVICE PROCEDURES
Rinse Solenoid Valve Repair Parts 17
VI. PARTS SECTION
Standard Parts 22
Chemical Feeder Pump Assembly 25
Solenoid Valve Repair Parts 26
Vacuum Breaker Repair Parts 27
Control Box Assembly 28
Peripump Box Assembly 31
Electrical Connection Box Assembly 32
Frame Assembly 33
Hood Assembly 34
Switch Panel Assembly 35
Tub Assembly 36
Frame & Motor Assembly 38
Pump and Motor Assembly 40
Booster Tank Assembly 41
Incoming Plumbing Assembly 42
Door Components 43
Front Panel Assembly 44
Retrofit Kit, Switch Box Assembly 45
VII. ELECTRICAL DIAGRAMS
OMEGA 5E (115 Volt, 60 Hz, Single Phase) 47
TABLE OF CONTENTS
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1
SECTION 1:
SPECIFICATION INFORMATION

Omega 5E Installation & Operation Manual 7610-003-28-32
Issued: 04-03-2007 Revised: 09-07-2007
SECTION 1: SPECIFICATION INFORMATION
SPECIFICATIONS OF THE OMEGA 5E
2
OPERATING CAPACITY ( NSF RATED):
RACKS PER HOUR 29
DISHES PER HOUR 725
GLASSES PER HOUR 725
OPERATING CYCLES (SECONDS):
NORMAL CYCLE:
WASH TIME 45
RINSE TIME 25
TOTAL CYCLE TIME 90
WASH TANK CAPACITY (GALLONS): 1.2
WASH PUMP CAPACITY (GPM): 61
OPERATING TEMPERATURES:
WASH (MINIMUM) 120°F
WASH (RECOMMENDED) 140°F
RINSE (MINIMUM) 120°F
RINSE (RECOMMENDED) 140°F
WATER REQUIREMENTS:
WATER LINE SIZE NPT 1/2”
DRAIN LINE SIZE NPT 2”
FLOW PRESSURE 20 ±5
PSI
MINIMUM CHLORINE REQUIRED (PPM): 50
ELECTRICAL REQUIREMENTS:
WASH PUMP MOTOR HP 3/4
RINSE TYPICAL
HEATER TOTAL ELECTRICAL
VOLTS PH HZ RATINGS AMPS CIRCUIT
115 1 60 2KW@110V *16 A 20 AMP
* This dishmachine is designed so that the wash motor is
never running when the wash heater is on. Service load is
based upon the higher of the two amperages.
NOTE: Typical Electrical Circuit is based upon (1) 125% of
the full amperage load of the machine and (2) typical
fixed-trip circuit breaker sizes as listed in the NEC 2002
Edition. Local codes may require more stringent protec-
tion than what is displayed here. Always verify with your
electrical service contractor that your circuit protection is
adequate and meets all applicable national and local
codes. These numbers are provided in this manual sim-
ply for reference and may change without notice at any
given time.
FRAME DIMENSIONS:
WIDTH 24 1/2”
DEPTH 25 1/4”
DEPTH, WITH FRONT DOOR OPEN 36 3/4”
HEIGHT 41 3/8”
MAXIMUM WASH CHAMBER CLEARANCE 11 1/2”
NOTE: Always refer to the machine data plate for specific
electrical and water requirements. The material provided
on this page is for reference only and may be subject to
change without notice.

Omega 5E Installation & Operation Manual 7610-003-28-32
Issued: 04-03-2007 Revised: 08-20-2007
SECTION 1: SPECIFICATION INFORMATION
DIMENSIONS
3
21 1/4
(540 mm)
17
(432 mm)
20
(508 mm)
C
A
21 1/4
(540 mm)
B
7 3/4
(197 mm)
39
(991 mm)
6 3/4 (171 mm)
6 (152 mm)
12 1/4
(311 mm)
36 3/4
(933 mm)
24 1/2
(622 mm)
25 1/4
(642 mm)
C
A
B
3 (76 mm)
A - Incoming Water Connection
B - Drain Connection - 2" IPS
C - Electrical Connection Point
NOTE: All vertical dimensions are
at lowest point due to adjustable
bullet feet and may be raised an
additional 2 3/4".
11 1/2
(292 mm)
DISH
CLEARANCE

4
SECTION 2: INSTALLATION/OPERATION
INSTRUCTIONS

Omega 5E Installation & Operation Manual 7610-003-28-32
Issued: 04-03-2007 Revised: N/A
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
INSTALLATION INSTRUCTIONS
5
VISUAL INSPECTION: Before installing the unit, check the container and the machine for any damage. A damaged container
could be an indication of damage to the unit. If there is damage to both the container and the unit, DO NOT throw away the
container. The dishmachine has been inspected and packed at the factory with the expectation that it will arrive to you in new,
undamaged condition. However, rough handling by carriers or others may damage the unit while in transit. If this situation does
occur, do not return the unit to Ecolab; instead contact the carrier and ask them to inspect the damage to the unit and to com-
plete an inspection report. You must contact the carrier within 48 hours of receiving the machine.Also, contact your Ecolab rep-
resentative.
UNPACKING THE DISHMACHINE: Remove the machine from the container and inspect for any missing parts. If an item
appears to be missing, contact your Ecolab representative immediately to report it.
LEVEL THE DISHMACHINE: The dishmachine(s) covered in this manual are designed to operate on
a level surface. Ensure that the machine is level from side to side and from front to back; adjust the
unit’s bullet feet as required. Failure to level the dishmachine may cause decreased washing perfor-
mance.
PLUMBING THE DISHMACHINE: All plumbing connections must comply with all applicable local, state and national plumbing
codes. The plumber is responsible for flushing the incoming water line prior to connecting it to remove all foreign debris that
may get trapped in the valves or cause an obstruction.Any valves that are fouled by matter left in the water line and the expens-
es resulting are not the responsibility of the manufacturer.
CONNECTING THE DRAIN LINE: The Omega 5 drain requires a minimum 2” NPTpiping that is pitched
at least 1/4” per foot. There must also be an air gap between the machine drain line and the floor sink
or drain. If a grease trap is required by code, it should have a flow capacity of 5 gallons per minute.
WATER SUPPLY CONNECTION: Install the water supply line (1/2” NPT minimum) to the dishmachine
line y-strainer using copper pipe. It is recommended that a water shut-off valve be installed between the
main supply and the machine to allow for service. The water supply line must be capable of 20 ±5 PSI
“flow” pressure at the recommended temperature as indicated on the data plate.
In areas where the water pressure fluctuates or is greater than the recommended pressure, it is sug-
gested that a water pressure regulator be installed. The Omega 5 does not come with a water pressure
regulator as standard equipment.
It is also recommended that a shock absorber (not supplied with the Omega 5) be installed in the incom-
ing water line. This prevents line hammer (hydraulic shock), induced by the solenoid valve, which can
cause damage to the equipment.
PLUMBING CHECK: Slowly turn on the water supply to the machine after connecting the incoming fill line and drain line. Check
for leaks and repair as required. Leaks must be repaired prior to placing the machine in operation.
Frame with Adjustable Foot
Drain Connection
Y-Strainer
Raise Lower

Omega 5E Installation & Operation Manual 7610-003-28-32
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SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
ELECTRICAL INSTALLATION INSTRUCTIONS
6
ELECTRICAL POWER CONNECTION: Electrical and grounding connections must comply with all applicable portions of the
National Electric Code (ANSI/NFPA 70) and/or other electrical codes that may apply.
Disconnect the electrical power supply and lockout the disconnect switch to indicate that you are working on the circuit.
The dishmachine data plate is located on the left front corner of the machine. Refer to this data plate for information concern-
ing the unit’s specific electrical requirements.
To install the incoming power lines, open the connection box by removing the con-
nection box lid. Install 1/2” conduit into the pre-punched holes in the back of the con-
nection box. Route the power wires and connect to the power block and grounding
lug. Install the service wires (L1 and N) to the appropriate terminals as they are
marked on the terminal block. Install the grounding wire into the lug provided. Wires
should be firmly secured in place.
It is recommended that “De-Ox” or another similar anti-oxidation agent be used on
all voltage connections.
VOLTAGE CHECK: Ensure that the machine is off and apply power to the machine.
Check the incoming power at the terminal block and ensure it corresponds to the
voltage on the machine data plate. Do not run the dishmachine if the voltage is too
high or too low. Shut off the service breaker and mark it as being for the dishma-
chine. Advise all personnel of the location of the service breaker. Replace all covers
and tighten the screws.
NOTE: Always refer to the machine data plate for specific electrical and water requirements. The material provided on
this page is for reference only and may be subject to change without notice.
Ground Lug Power Block

OPERATIONAL START-UP AND CHECK: Before proceeding with the start-up, verify the following:
1. Open the door and verify that the sump strainer is correctly installed in the sump.
2. Verify that the drain stopper is in position.
3. Check that the plugs are securely screwed into the ends of the wash arm.
4. Check that the wash arm is securely screwed into the stationary base and that it rotates freely.
5. Check the levels in all chemical containers and replace if necessary.
INSTALLATION/INITIAL START-UP PROCEDURE:
1. Turn on dishmachine
a) Turn on the incoming power to the machine at the circuit disconnect box.
b) Turn on the dishmachine by pressing the ON/OFF button. The red light will come on.
c) Check voltage at incoming terminals L1& L2. The voltage measured at these points should match data plate voltage.
d) If voltages are in required range, close the control box cover.
2. Fill Rinse Booster Heater with Water
a) Before the heater element can be energized, the rinse booster heater must be initially filled with water. Damage to the heater
element will occur if the element is not submerged in water. To initially fill the booster heater with water:
i) Press and hold the FILL button to turn on the incoming water solenoid valve. Continue holding the button until you hear water
entering the wash chamber through the airgap, then release the button. The rinse booster heater is now filled with water.
ii) Turn off the unit by pressing the on/off switch.
3. Enable Heater Element
a) For the initial start-up only, the heater element must be enabled. The machine is shipped from the factory with the heater ele-
ment disabled. This is done to ensure that the heater element is not damaged by energizing the element without the element being
submerged in water. To enable the heater element:
i) Remove the control box cover panel.
ii) Connect the tagged white/blue wires.
iii) Replace control box cover.
iv) Press the on/off switch, heaters will energize to maintain booster heater temperature.
Note: Water must be in the sump while the machine is running to avoid running the pump dry and causing damage to the pump
seal.
4. Adjust dishmachine fill level.
If the water level is not between the linses on the drain standpipe, it will require adjustment. Check to ensure that the recommended
water pressure is being supplied to the machine (20 ±5 PSI is required). If the water pressure is correct then the fill valve cam will
need adjustment. Use the following steps to adjust the cam.
A. Turn power off at the machine circuit breaker.
B. Open control box cover
Omega 5E Installation & Operation Manual 7610-003-28-32
Issued: 04-03-2007 Revised: 09-07-2007
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
OPERATION INSTRUCTIONS
7

Omega 5E Installation & Operation Manual 7610-003-28-32
Issued: 04-03-2007 Revised: N/A
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
OPERATION INSTRUCTIONS (CONTINUED)
8
C. Locate the timer fill valve cam (Cam 4 from the timer motor)
D. Locate the spanner wrench taped to the electrical panel. The spanner wrench is used to adjust the cam.
E. To increase the water level, open the notch of the adjustable cam. To decrease the water level, close the notch. Care must be
taken that the set point does not extend into the home position of the timer. Do not move the side of the cam that starts the fill; this
will change the sequence of cycle operation.
F. With the door closed turn the power circuit breaker on. Open and close the door to run a cycle, then check the water level. Adjust
as necessary then close the control box cover.
Refer to pages entitled “Cam Timer Operation”.
NOTE: The machine must run a complete cycle to drain and fill. If the machine is not allowed to drain, the water will build up inside
the tub. After the initial fill, the rinse water for the current cycle will become the wash water for the next cycle.
The dishmachine is now ready to proceed with the washing of dishes.
WARNING: Certain materials, including silver, silver plate, aluminum and pewter, are attacked by sodium hypochlorite sanitizers
(bleach).
PREPARING DISHES: Preparation of the ware will help ensure good results and less re-washes. If not done properly the dishes will
not be clean and will reduce the efficiency of the dishmachine.
The following steps should be followed to ensure good results:
A. Remove all scraps and gross soil into a garbage can.
B. Separate and pre-soak silverware.
C. Separate and pre-soak the egg and casserole dishes.
D. Scrape all ware with a brush or spatula.
E. Flush cups, bowls and glasses with running water.
F. Prewash dishware by soaking or spraying with a pre-rinse hose.
G. Place dishes and cups in dish rack. Cups should be upside down (so they don’t hold water).
H. Place glasses and flatware in their respective racks. Scatter flatware loosely in rack. Glasses should be placed upside down in a
properly sized rack. For optimal results, flatware should be washed twice, the first being horizontal, the second in a special rack to
hold flatware vertical.
DAILY MACHINE PREPARATION: Before proceeding with start-up, verify the following:
A. Open door and verify that the sump strainer is in place in the sump.
B. Verify that the drain stopper is in position.
C. Check that the plugs are securely screwed into the ends of all wash arms.
D. Check that the wash arms are securely screwed into the stationary bases and rotate freely.
E. Check levels in all chemical containers and replace if empty.
F. For initial fill, close doors then depress the “FILL” switch to the “FILL” position.
WASHING A RACK OF WARE:
A. Open doors, place a full rack into the machine, and close doors. Push the start switch and hold until unit starts (about 2 seconds).
B. After cycle is completed open doors and remove rack.
C. Repeat steps A and B.
SHUT DOWN AND CLEANING:
A. At the end of mealtime, move the “ON/OFF” switch to the “OFF” position.
B. Open doors and manually remove drain stopper to drain the unit.
C. Remove and clean upper and lower wash arms.
D. Remove and clean the sump strainer.

Omega 5E Installation & Operation Manual 7610-003-28-32
Issued: 04-03-2007 Revised: N/A
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
9
TO PREPARE PUMPS FOR OPERATION
The OMEGA 5E dishmachines are supplied with detergent, rinse additive and sanitizer dispensing chemical feeder pumps.
Locate the open ends of the chemical tubes with the tube stiffeners and place each one in the appropriate container.
A. Red Tubing = Detergent
B. Blue Tubing = Rinse Aid
C. White Tubing = Sanitizer
PRIMING PERISTALTIC PUMPS
Peristaltic pumps need priming when the machine is first installed or if for some reason the chemical lines have been removed
and air has been allowed to enter.
CAUTION: Water must be in the sump and wash tank prior to the dispensing of chemicals. Sanitizer in con-
centration is detrimental to the metal of the dishmachine and may cause damage without dilution.
1. Verify that the proper chemical tube stiffener inlet is in the proper container.
2. Use the toggle switches on the left side of control box to prime each pump. One will prime the sanitizer pump only, and the
second will prime either the detergent or rinse aid pump, depending upon which way it is depressed.
3. To prime the pumps, hold the switch in the momentary position until chemical can be observed entering the sump.
4. Detergent is dispensed as required during the wash cycle by the cam timer. The amount of detergent may need to be
increased or decreased depending on water quality and type of detergent. It is adjusted by changing Cam 6 on the cam timer.
5. Rinse additive is dispensed as required into the final rinse. The amount of rinse aid may need to be adjusted depending on
water hardness and results. It can be changed by changing Cam 7 on the cam timer.
6. Sanitizer, either chlorine or iodine, is dispensed into the final rinse. The amount of sanitizer may need to be adjusted depend-
ing on the concentration and type of sanitizer used. It is adjusted by changing Cam 5 on the cam timer.
WARNING: Some of the chemicals used in dishwashing may cause chemical burns if they come on contact with
your skin. Wear appropriate protective gear when handling these chemicals. If you do come in contact with these
chemicals flush the area with fresh water.
CHEMICAL DISPENSING EQUIPMENT

Omega 5E Installation & Operation Manual 7610-003-28-32
Issued: 04-03-2007 Revised: N/A
SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
10
The cam timer is a 1 minute, 30 second, 8-cam timer that controls the operation of the dishmachine. The following is a descrip-
tion of the set points for each cam and the function of each switch.
CAM 1: Cam 1 is a cut cam with a single notch and serves as the cycle/reset control.
FUNCTION: When the machine is in the operation mode the notch is the home position. The machine will remain idle until the door
is opened, then cam 1 moves to the start position and holds until the door is closed. The closing of the door will start the next cycle.
The cam will rotate a complete cycle, and return to the home position and hold.
CAM 2: Cam 2 is a cut cam and provides the wash cycle timing.
FUNCTION: The wash cam works off the normally open contacts of Cam 2. This requires the switch be held closed by the cam.
It will close and energize the wash pump 2 seconds after the cycle switch is activated. The pump will operate through the wash
cycle (40 seconds) then shut down for the dwell period (20 seconds). As the cam rotates it energizes the pump for the rinse cycle
(25 seconds). When cam 1 reaches it’s home position it will de-energize cam 2, shutting down the wash pump.
NOTE: The last 6 cams are adjustable. The following instructions will require that the timer position have the cams to the
front and the motor to the left.
CAM 3: Cam 3 is an adjustable cam and controls the drain solenoid.
FUNCTION: The drain solenoid works off the normally closed contacts of cam 3. When the cycle is initiated, the micro switch will
be held open until it is allowed to drop into the notch of the cam. This energizes the drain solenoid which drains the machine. After
a 12 second delay the cam reverses the micro switch, de-energizing the drain solenoid. This cam may require adjusting due to
varying water pressure. The drain solenoid must remain open long enough to remove whatever water the fill valve solenoid allows
in the machine.
SETTINGS: The right side of cam 3 must be set to pick up the switch arm just before the wash/rinse cycle cam switch drops. It
will hold the drain solenoid open to drain all the water in the tank from the unit during the dwell period. Any adjustment made to
the drain should be made to the left side of cam 3. The cam must be moved back into the wash time until all of the water is drained
from the machine.
CAM 4: Cam 4 is an adjustable cam and controls the fill valve and therefore the rinse cycle.
FUNCTION: The fill valve cam works off the normally closed contacts of cam 4. This requires the switch to be held open by the
cam and allowed to drop into the notch to operate the fill valve. This energizes the fill solenoid which opens to fill the machine with
fresh water. After a 10 second delay, the cam reverses the micro switch, de-energizing the fill solenoid. The fill cam may require
adjustment due to varying water pressure. The fill solenoid must remain open a sufficient length of time to fill the machine to the
correct level.
SETTINGS: The right side of cam 4 must be set to allow the switch arm to drop 2 seconds before the drain solenoid is de-ener-
gized which flushes the detergent residue from the unit. It will hold the fill solenoid open until the cam switch arm is raised. At that
time the fill solenoid is de-energized, shutting off the incoming water. The tub will be filled to the correct level to rinse the rack.
Any adjustment made to the timing of the fill solenoid should be made with the left side of cam 4. To increase the water level, open
the notch of the cam and for decreasing the level of the notch should be closed.
CAM 5: Cam 5 is an adjustable cam and controls the sanitizer pump.
FUNCTION: The sanitizer pump cam works off the normally closed contacts of cam 5. This requires the switch arm to be held
open by the cam and allowed to drop into the notch to operate the pump. The time that the sanitizer pump will remain energized
must be determined in the field to suit the chemical used and water conditions.
SETTINGS: The left side of cam 5 must be set to allow the switch arm to drop in past the starting point of the fill cam and after
the drain solenoid has closed. The adjustment for sanitizer volume must be made with the right side of the cam. To increase the
volume the notch should be increased or to decrease the amount of sanitizer the notch should be closed slightly in increments until
the correct level is reached.
CAM TIMER OPERATION

Omega 5E Installation & Operation Manual 7610-003-28-32
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SECTION 2: INSTALLATION/OPERATION INSTRUCTIONS
11
CAM 6: Cam 6 is an adjustable can and controls the detergent pump.
FUNCTION: The detergent pump cam works off the normally closed contacts of cam 6. This requires the switch arm to be held
open by the cam and allowed to drop into the notch to operate the pump. The time that the detergent pump will remain energized
must be determined in the field to suit the chemical used and water conditions.
SETTINGS: The left side of cam 6 must be set to drop in past the starting point of the wash pump cam. The adjustment for deter-
gent volume must be made with the right side of the cam. To increase the volume, the notch should be increased or to decrease
the amount of detergent the notch should be closed slightly in increments until the correct level is reached.
CAM 7: Cam 7 is an adjustable cam and controls the rinse aid pump.
FUNCTION: The rinse aid pump cam works off the normally closed contacts of cam 7. This requires the switch arm to be held
open by the cam and allowed to drop into the notch to operate the pump. The time that the rinse aid pump will remain energized
must be determined in the field to suit the chemical used and water conditions.
SETTINGS: The left side of cam 7 must be set to drop in past the starting point of the fill cam and after the drain solenoid has
closed. The adjustment for rinse aid volume must be made with the right side of the cam. To increase the volume the notch should
be increased or to decrease the amount of detergent the notch should be closed slightly in increments until the correct level is
reached.
CAM 8: Cam 8 is an adjustable cam and is not used.
CAM TIMER OPERATION (CONTINUED)

12
SECTION 3:
PREVENTATIVE MAINTENANCE

Omega 5E Installation & Operation Manual 7610-003-28-32
Issued: 04-03-2007 Revised: N/A
SECTION 3: PREVENTATIVE MAINTENANCE
PREVENTATIVE MAINTENANCE
The dishmachines covered in this manual are designed to operate with a minimum of interaction with the operator. However,
this does not mean that some items will not wear out in time.
There are many things that operators can do to prevent catastrophic damage to the dishmachine. One of the major causes of
component failure has to do with prescrapping procedures. A dishmachine is not a garbage disposal; any large pieces of mate-
rial that are put into the machine shall remain in the machine until they are either broken up (after spreading out on your ware!)
or physically removed. Strainers are installed to help catch debris, but they do no good if they are clogged. Have operators reg-
ularly inspect the pan strainers to ensure (1) that they are free of soil and debris and (2) they are laying flat in the tub.
When cleaning out strainers, do NOT beat them on waste cans. The strainers are made of metal and can be forgiving; but once
severe damage is done, it is next to impossible for the strainer to work in the way it was designed to. Wipe out strainers with
a rag and rinse under a faucet if necessary. For stubborn debris, a toothpick should be able to dislodge any obstructions from
the perforations. Always ensure that strainers are placed back in the machine before operation and that they lay flat in the tub.
You may wish to contact your Ecolab representative in order to learn more about how your water hardness will effect the per-
formance of your machine. Hard water makes dishmachines work harder and decreases efficiency.
Again, it is important to remind operators that trying to perform corrective maintenance on the dishmachine could lead to larg-
er problems or even cause harm to the operator. If a problem is discovered; secure the dishmachine using proper shut down
procedures as listed in this manual and contact your Ecolab representative.
Some problems, however, may having nothing to do with the machine itself and no amount of preventative maintanence is
going to help. A common problem has to do with temperatures being too low. Verify that the water temperatures coming to your
dishmachine match the requirements listed on the machine data plate. There can be a variety of reasons why your water tem-
perature could be too low and you should discuss it with your Ecolab representative to determine what can be done.
By following the operating and cleaning instructions in this manual, you should get the most efficient results from your machine.
As a reminder, here are some steps to take to ensure that you are using the dishmachine the way it was designed to work:
1. Ensure that the water temperatures match those listed on the machine data plate.
2. Ensure that all strainers are in place before operating the machine.
3. Ensure that all wash and/or rinse arms are secure in the machine before operating.
4. Ensure that drains are closed/sealed before operating.
5. Remove as much soil from dishes by hand as possible before loading into racks.
6. Do not overfill racks.
7. Ensure that glasses are placed upside down in the rack.
8. Ensure that all chemicals being injected to machine have been verified as being at the correct concentrations.
9. Clean out the machine at the end of every workday as per the instructions in the manual.
10. Always contact your Ecolab representative whenever a serious problem arises.
11. Follow all safety procedures, whether listed in this manual or put forth by local, state or national codes/regulations.
13

14
SECTION 4:
TROUBLESHOOTING

WARNING: Inspection, testing and repair of electrical equipment should be performed only by qualified service personnel.
Certain procedures in this section require electrical tests or measurements while power is applied to the machine. Exercise
extreme caution at all times. If test points are not easily accessible, disconnect power, attach test equipment and reapply power
to test. When replacing electrical parts, disconnect power at source circuit breaker.
Problem: Machine will not run; no power to the unit.
1. Verify that the service disconnect or service breaker are not off.
2. Verify that electrical service has been hooked to the machine.
3. Verify that the correct voltage, phase and frequency have been hooked to the machine.
4. Verify wiring of power switch to the schematic. Check continuity of switch. If switch is wired correctly, switch may need
replaced.
Problem: Machine has power, but will not cycle.
1. Verify that the correct voltage, phase and frequency have been hooked to the machine.
2. Check that the switch button hasn’t seperated.
3. Check cycle switch for continuity.
Problem: Machine runs, but there is no water.
1. Verify that there is water connected to the machine and that it is turned on.
2. If a strainer is placed in line with the machine, ensure that it is not clogged.
3. Verify that there is 20 ±5 PSI of water flow pressure to the machine.
4. Water fill valve may be faulty and may need to be replaced.
Problem: Machine runs and there is water, but dishes are dirty.
1. Ensure that good prescrapping occurs be removing as much heavy soil from the ware as possible before starting the cycle.
2. Verify that chemical concentrations for detergent are correct for the given water conditions.
3. Verify that none of the wash or rinse arms have clogged nozzles.
4. Ensure that the unit is filling to the correct water level.
Omega 5E Installation & Operation Manual 7610-003-28-32
Issued: 04-03-2007 Revised: N/A
SECTION 4: TROUBLESHOOTING
COMMON PROBLEMS
15