Jet-tech X-35C User manual

X-35CX-35C
DECEMBER 2005
For operator. Do not discard.
INSTALLATION, OPERATION, AND MAINTENANCE
DISHWASHER MANUAL
MODEL

Congratulations on the purchase of your new Jet-TechX-35C
dishwasher.
Jet-Tech dishwashers have been used dependably for many years. This manual has
been written to help YOU, the operator, perform your job more efficiently, because your
job is one of the “most important” in this restaurant. WHY? One reason is that your
product, the dishes and glasses, are the first thing that the customer sees when he sits
down. Clean, sparkling dishes and silverware leave a favorable impression on the
customer when he observes the table setting. Customers mean profit and profit means
jobs yes, your job, the cook, the waiters, and the manager you are a part of a team. The
Jet-Tech dishwasher is a tool which you can use to make your job easier and which will
help you deliver clean dishes.
Should you or the individual installing this unit have any questions or
comments, please don't hesitate to contact our Customer Service
Department (888-275-4538 x: 611).
Thank you for your support.
JET-TECH SYSTEMS
5659 ROYALMOUNT
Montreal, Quebec H4P 2P9
Tel.: [phone] (888-ASK-4-JET); 514-737-9701
Fax: [phone]
e-mail: [email protected]
3

Contents
INTRO PAGE PAGE 3
PAGE 5-6
TIMER ADJUSTMENT PAGE 7-8
STARTING INSTRUCTIONS PAGE 9
CLEANING PAGE 12-13
CONTACT INFORMATION PAGE 15
PARTS LIST PAGE 16-17
CONNECTING YOUR NEW X-35C
OPERATING INSTRUCTIONS PAGE 10-11
TROUBLESHOOTING PAGE 14-15
4

CONNECTING YOUR NEW X-35C
This dishwasher must be installed on a level, rigid, nonflammable surface.
To ensure that the machine is level, install the feet (shipped in the wash
tank of the machine) and adjust them accordingly. Be sure to provide
adequate space for the water, drain and electrical connections.
ELECTRICAL
A 115 volt, 60 Hz, Single Phase circuit is
required for this unit. This unit will draw
13 amperes on a 115 volt circuit.
The top cover must be removed for the
electrical hook-up.
The electrical connection will be made
directly on the power switch. Replace the
top cover once the connection is completed.
WATER SUPPLY
The water connection can be made
directly on the shut-off valve on top
of the unit. It will require a 1/2 NPT
male fitting. The flowing water
pressure cannot be less than 18 psi
or exceed 35 psi. If the water
pressure exceeds the prescribed
amount, you will get premature
failure and thus may void the
warranty. The timer will need to adjusted to compensate for the water
pressure. Incoming water temperature must be 140º F +/- 5º( 60º C).
Make sure that the water is free from calcium and hard water deposits. For
these situations, a water softener system is highly recommended. Build-up
of calcium and lime deposits in the washer may occur and servicing will be
required on a more frequent basis which will not be covered by the
warranty.
DRAIN
This dishwasher has a gravity drain. A 2" OD connection should be made
under the dishwasher. Please consult your local codes for this type of
installation. It is important not to reduce the size of the pipe.
IMPORTANT NOTE
Reasonable access to and around the machine for service must be provided.
5
120 volts

Disconnecting of hard plumbing or removal of counter tops or cabinets, etc.,
for servicing is not covered by warranty.
CHEMICAL INSTALLATION
All the chemical pumps, located on the control box at the top, are activated by a
timer. Priming switch above will help draw the product in each corresponding
lines. The BLEU tubing is for the rinse-aid, or drying agent. The RED tubing is for
the detergent, and the CLEAR tubing is for the sanitizing solution.
WARNING
Whenever manipulating chemicals, use appropriate protection (eyes
and hands) as these chemicals are corrosive.
Detergent:
High sequestrant alkaline solution
200 ppm
Sanitizer:
Chlorine solution (min. 120F, 49C) min: 50 ppm
(as NaOCl)
Iodine Solution (min. 75F, 24C) min: 12.5 ppm-
max: 25 ppm
Quaternary ammonium solution (min. 75F,
24C)min: 150 ppm - max:400 ppm
Rinse-Aid:
Low foam rinse-aid, surfactant isopropanol
50 ppm
See local health code for appropriate quantities and usage.
Contact your chemical representatives for calibration and supply.
Dertegent
Red Tube
Sanitizer
Clear tube
Rinse-Aid
Blue Tube
6
Priming
Switches

ADJUSTING THE TIMER
The timer is the brain of the dishwasher. It controls all the major components,
allowing them to perform their
necessary function at given times
during the length of the wash cycle.
The timer is located at the top, in the
control box, on the right. To get access
to the timer, you will need to unscrew
to top cover, and remove it. Make sure
the power is off at the breaker before
removing the top cover.
The timer is installed on a hinged
plate, allowing it to be move up for
better access. A small red, curved key
can be found attached to the timer.
Insert the key as shown in the picture,
and engage the tooth in the groove of
the wheel. Hold it down and turn the
dial in the direction of the arrow. It is
very important to turn the dial in the
direction of the arrow. If you try to turn
it the other way, you will feel some
resistence, and if you force it will break the internal
mechanism.
The numbers on the dial are degrees (0-360). Using the
plastic arrow on the dial, advance the wheel to the
desired place.
KEY
7

Factory setting.
DRAIN 180-200
FILL 190-250
DET 10-20
SANI 220-222
RINSE 220-222
REFERENCE TABLE
Degrees = Seconds
0=0
45 = 11
90 = 22
135 = 34
180 = 45
225 = 56
270 = 67
315 = 79
360 = 90
8
KEY
WHEELS
DIAL
PLASTIC
ARROW

DISHWASHER OPERATION
STARTING INSTRUCTIONS
1) Start-up of the Jet-Tech Dishwasher
a) Lift doors about two inches from the bottom.
b) Turn power ON. The switch is located at the back of the control panel.
c) Drain water if it is cold by pushing the drain button on the control panel until all
the water is out of the machine.
d) Open doors fully to inspect interior.
e) Check and clean the drain screen
f) Replace it properly into the sump housing
g) Check wash arm spray tips. If they're clogged, clean with a toothpick and
rinse at the sink
h) Check that chemical lines run to chemical containers:
i) Red detergent line
ii) Blue rinse additive line
iii) Clear/white sanitizer line
i) Replace wash arms..
j) Close doors to about two inches from the bottom.
k) Press the fill switch, and fill for about 20 seconds.
l) Check the water temperature (it should be approximately 140 degrees F or 60
degrees C).
m) Open doors fully, and insert the tray of dishes into the machine and close the
doors.
i) Start the machine by closing the door completely.
After the machine stops, the cycle light will switch off, raise the doors, remove the
tray, and allow dishes to dry before stacking.
The Jet-Tech Dish machine will complete the wash and rinse cycle and automatically
feed the proper amount of chemicals, and turn itself off.
9
CYCLE LIGHT
WASH COUNTER
FILL/DRAIN SWITCH
THERMOMETER DIAL
CHEMICAL PUMPS
PRIMING SWITCHES

10
OPERATING INSTRUCTIONS
Dishes are expensive. An average plate can
cost over $5.00. Be very careful when
preparing and handling dishes.
A. Scrapping. Scrapping operations are
necessary to remove, mechanically or by
hand, the remaining food from dishes prior to
the dishwashing operation. The purpose of
scrapping is to keep excessive garbage from
going into the dishwashing machine. Hand
scrapping is done by hand or with a rubber
spatula. The use of a pre-rinse hose for wet
scrapping of dishes before they go into the
machine is ideal for removing small particles of
soil not removed by the hand scrapping
operation. It also saves labor because less
time will be required in the full scrapping
operation if the water scrapping method is
used, plus a better job can be assured using
this method. Water scrapping is a must, but if it
is not available, a rubber spatula or glove can
be provided for you to do a thorough job of
hand scrapping the dishes.
B. Racking Dishes. Properly placing the
dishes in the rack before washing is one of the
most important jobs the operator must perform.
Every surface of a soiled dish must be reached
by the machine sprays to provide sufficient
scrubbing action in the time that the dish is
being sprayed by detergent solution. Piling
dishes won't save you time. Many of the dishes
will not be cleaned during the wash cycle and
will require sorting and washing a second time.
Be a PRO do it right the first time. Be sure to