INSTRUCTIONS FOR THE USER

Transcription

1 TECHNICAL Hood Dishwasher INO 81 BUILDER S SPECIFICATIONS INSTRUCTIONS FOR THE USER Utilisation Maintenance GUARANTEE To allow us to guarantee this equipment (See the Chapter 5-4), we advise you to observe the BUILDER S SPECIFICATIONS for use, and regular maintenance set out in these instructions. Parts subject to wear are at the user s expense. However, if you are not in a position to service and carry out the requested maintenance, local network for installation and servicing is entirely at your disposal to elaborate a personalized servicing contract for you. FOREWORD The material delivered to you complies with the standards in force. In case of transformation, the participant shoulders the responsibility of the builder. The builder will not be held responsible if the material is used for purposes other than those for which the machine has been designed. This dishwasher is for professional use only; it must be used by qualified personnel. Read this document carefully before using the dishwasher. Keep your documents.

2 USER S INSTRUCTIONS USER S INSTRUCTIONS USER S INSTRUCTIONS DISHWASHER INO 81 SUMMARY 1. Technical characteristics 2. Installation 3. Putting in service 4. Practical recommendations for use 5. Maintenance 6. Electrical diagrams 7. Hydraulic circuits 8. Other parts necessary for after sales 9. Emergency parts Chap. 1 Page 1

3 BONNET GRANDE CUISINE Siège social: Rue des Frères Lumière - ZI Mitry Compans MITRY MORY Cedex A HOT A COLD V , à V mini 1000 maxi V V1 Optional drainage pump (1800mm hose provided) Electrical supply 290 V Water supply (1000mm hose provided) Drain (550mm hose provided) 560 V DIMENSIONS Length (mm) : Width (mm) : Height (mm) : 1600 Table entry height (mm) : (ht 754) COLISAGE Length (mm) : Width (mm) : Height (mm) : 1600 INO 81 Code A EC A EF Net weight (kg) 120 Gross weight (kg) 135 TOTAL INSTALLED POWER (kw) INO 81 hot water (55 C) = 11 kw INO 81 cold water (20 C) = 18.5 kw Wash pump = 2 kw Rate : 700l/min 42m³/h Option : drain pump = 0.09 kw Tank heating element = 3 kw Voltage (50 Hz) : 400 V 3N ~ connectable to 230 V 3 ~ WATER CONNECTION - Min. pressure: 200kpa (2 bars) Max. pressure : 400kpa (4 bars) - Supply 20 x 27 F TH 5 à 7 - Temperature EC 55 C / EF 20 C 1000mm to hose provided. - Drain 40x49 550mm to hose provided. - Option : drain pump ø 20x27 ø 40 open connection 1800mm to hose provided ELECTRICAL CONNECTION - Electrical supply at500mm above the floor. - Allow for isolator, a circuit breaker and a supply protection device in compliance with NFC standard. Non contractual document C /04

4 2. INSTALLATION - INSTALLATION - INSTALLATION - INSTALLATION - INSTALLATION Regarding the nature and position of connections, refer to Technical characteristics at the beginning of the instructions, chapter GENERAL REQUIREMENT The installation, modification or repair of the device must be carried out in a workmanlike manner by a specialist. 2.2 HANDLING The machine must only be handled by adapted lifting devices. If the device has to be transported, this will be ensured by using its original pallet and in no case will it be stacked on other devices. When moving a dishwasher in the absence of its pallet, the dishwasher has to be carried and not shifted or pulled. 2.3 UNPACKING - Unstrip the cardboard. - Remove the dishwasher from its pallet. - Remove the polystyrene wedges. - Pull out the hydraulic hose and the electrical supply cable located at the rear. Chap. 2 Page 1

5 2.4 CONNECTION Electrical connection * Electrical connection Before connecting the dishwasher, make sure that the voltage and frequency of the electrical network correspond to those indicated on the manufacturer s nameplate fitted on the dishwasher. Before connecting to the electrical network, make sure that the supply line is not switched on. Efficient earthing, imposed by the preventive standards in force, is a safety measure for the operator and the dishwasher. It is necessary to verify this basic principle. In case of doubt, a careful check of the installation must be made by the qualified personnel who have been called in to connect the machine to the network. Additionally the dishwasher has to be included in an equipotential system where the connection is made by means of a screw marked by the symbol. The equipotential conductor must have a 10mm² cross section. The equipotential stud is located behind the dishwasher on the bottom right side. Connect the dishwasher according to the type of voltage required; refer to the firm plate (located on the bottom right of the right side trimming) to check of the voltage type of the dishwasher. Your dishwasher is delivered with a 2 metres long cable; the dishwater may be connected to : V3N~50 Hz V3~50 Hz The supply cable can only be replaced by a cable having the same section of the HO7RN.F type. Allow for an omnipolar separation device homologated for personal safety, (with an opening distance between contacts of at least 3mm). THE INSTALLATION MUST BE COMPLIANT WITH THE NFC STANDARD. Hydraulic connection Before connecting the dishwasher, make sure that a valve has been inserted between the water supply network and the dishwasher so as to be able to shut off supply whenever needed or in case of repair. The minimum supply pressure measured at the water inlet to the dishwasher on final rinsing (rate pressure), even when other taps are open on the same line, must correspond to the chart of technical characteristics Chap Chap. 2 Page 3

6 Drainage connection Drainage pump option: When connecting the drainage flexible hose, take the following precautions: The bend in the flexible hose must be located between 800 to 1000 mm above the floor. The endings of the flexible hose must be above the water level in the tank. The length of the flexible hose must be adjusted so as to reduce the load loss and the creation of a trap. The network / flexible hose drainage link MUST NOT BE WATERTIGHT. Height 800 to 1000 Minimum 15 mm Water level in the tank (filling) Drainage system Flexible drainage hose Floor The diagram above is valid for dishwashers with hood and front opening. Because drainage of the tank is by gravity, evacuation must be located at a low level at the bottom of the tank. In case of evacuation to the wall for the dishwashers equipped with a drainage pump, make sure the height of the drainage connection is included within at least 0.80 m and 1 metre maximum above the ground. Under 0.80 metre, the tank may empty by itself. NOTE : See the diagram above. Connection of detergent products No opening of the tank can be drilled above electrical systems. In no case must the electrical connection hinder the functioning of the dishwasher, allow for an auxiliary relay to isolate the solenoid valve of the dosing unit. See the assembly instructions NM14001 attached. Chap. 2 Page 3

7 3. PUTTING IN SERVICE PUTTING IN SERVICE PUTTING IN SERVICE PUTTING IN SERVICE 3.1 DESCRIPTION OF THE CONTROL PANEL POS. ON/OFF LIGHT INDICATOR POS. HEATING INDICATOR POS. CYCLE INDICATOR SELECTOR : POS. - PUTTING IN SERVICE - CYCLE SELECTION POS. DRAINAGE INDICATOR POS. WASHING TEMPERATURE POS. RINSING TEMPERATURE POS. CONTINUOUS WASHING OPTION : POS DRAINAGE CONTROL SWITCH. Chap. 3 Page 1

8 3.2. AT THE BEGINNING OF THE SERVICE, MAKE SURE THAT: The supply of rinsing product is sufficient. The water inlet valve is opened. The drainage control knob POS. 7 (option) is in the OUT position. The filters and the overflow tube are properly installed DOSER OF RINSING PRODUCT. - Located behind the right side panel. - The dosing device of tensio-active product is factory-adjusted. It is possible to modify the adjustment by actuating the adjustment screw of the dosing device. (See the sketch on left). - Screw up to reduce the quantity injected; - Unscrew to increase the quantity injected. - Make a first adjustment according to the recommendations of the product manufacturer. - Correct if necessary depending on the results obtained with the dishes washed. NOTE : To prime the dosing unit quickly, activate the adjustment screw with a few pumping movements (afterwards, so as to avoid unpriming of the dosing unit by lack of product in the receiver, check the product level). Doser Adjustment screw FILTERS AND OVERFLOW TUBE. Filtre Upper supérieur filter Tube Overflow surverse tube Filtre Intermediate intermédiaire filter Filtre Lower inférieur filter Chap. 3 Page 2

9 3.3. BEFORE THE SERVICE. Carry out these operations BEFORE washing the first rack of dirty dishes: 15 minutes beforehand (if your machine is supplied with hot water) 1 hour before (if your machine is supplied with cold water). Close the lid. Set the selector POS.1 to fill. The white light indicator POS.2 in on. The machine fills with water, then heating starts. The light POS.3 switches off, water temperature is reached and the machine is ready to work IN SERVICE. Open the lid. If your machine is equipped with an external washing dosing unit, introduce a dose of detergent product by following the quantity recommended by the Manufacturer. (Tank capacity = 43 litres). Prepare the racks and dishes. (Refer to the Chapter 4 "Practical recommendations for use). Introduce a rack of dirty dishes. Position the cycle selector POS.1 to the washing time desired. Close the lid The cycle automatically starts. The cycle light operating indicator POS.4 is on. At the cycle end (the light indicator switches off), open the lid. Remove the rack of clean dishes. Introduce another rack of dirty dishes. Close the lid and start a new cycle. If your machine is not equipped with an external washing dosing unit, every 4 racks, introduce a dose of detergent corresponding to the consumption of 40 litres water. NOTE : During a long-lasting standstill period between the washing of two racks, it is recommended to close the door to limit electrical consumption. Chap. 3 Page 3

10 3.5. AT THE END OF SERVICE. Open the hood. Remove the overflow tube without pulling it out of the filter ; if the dishwasher is equipped with the optional tank drainage pump, press the drainage control knob POS. 8 (position ON ).The drainage light indicator POS. 9 turns on. Remove possible waste remaining in the tank. Remove and wash the filters. Push the drainage control knob POS. 8 to stop position (option). The drainage light indicator POS. 9 switches off. Put the filters and the overflow tube back, then wash the tank with a disinfectant. For this purpose, refill the tank and start a washing cycle. A THE END OF THE CYCLE, open the hood. Check that the washing arms turn freely. If a nozzle is choked, refer to the Chapter "Dismantling of washing arms". Tank drainage. Put the OFF switch POS.1 to "O". The light indicator POS. 2 switches off. Carefully wipe the tank with a sponge. Switch off electrical supply at the main circuit breaker. Close the water supply valve. Check the levels in the holders: - rinsing product, - washing product, Top up if necessary. Leave the hood open to help the dishwasher to dry. Chap. 3 Page 4

11 4. PRACTICAL RECOMMENDATIONS FOR USE PRACTICAL RECOMMENDATIONS FOR USE 4.1 WASHING DISHES Remove all food waste or remains or other from the dishes. Empty the recipients. Certain dishes with food stuck in them must be previously soaked to remove it. Arrange the dirty dishes in the racks. To obtain the best results, it is necessary to follow the following points : Place each item in the proper rack; Avoid overfilling the racks; Place hollow objects upside down and never stack them. Use compartment racks for washing glasses in inclined position; Preferably place cutlery in buckets (with handles down). Racks for plates or trays Racks for glasses or cups 4.2 INCIDENTS MET. ANOMALIES CAUSES & REMEDIES Dishes are not clean after washing. Residue on dishes White stains on glasses Glasses are not sufficiently clear after several washings. Drying time too long Marks of detergent on dishes. Stained cutlery (caused by different acids in the composition of food). Marks caused by the cutting side of knives on certain quality dishes; food particles become incrusted in scratches and tarnish dishes. Too much foam. Insufficient soaking; Insufficient washing time; Insufficient concentration of detergent product; Washing of rinsing nozzles choked. Hard water; have a water softener installed; or carry out a regeneration programme. Water heavily mineralized; use a descaling agent. Verify the presence of product and consumption of tension active product Too much detergent. Insufficient rinsing (choked nozzles). Regularly carry out a renovation with adequate product. Regularly carry out a renovation with adequate product. Temperature of washing water lower than 50 C. Dosing of rinsing product too high. Filter choked. Too many milk products in the washing bath. Chap. 4 Page 1

12 5 MAINTENANCE - MAINTENANCE - MAINTENANCE - MAINTENANCE - MAINTENANCE - To enable us to guarantee this equipment, it is necessary to carry out the following maintenance operations: 5.1. RECOMMENDATIONS At the end of the week in addition to the daily operations Brush and wash the interior of the machine to remove the greasy film which may adhere to the walls. It is also possible to use special descaling products as per the instructions for use by the manufacturer. In this case, it is imperative to operate several rinsing cycles. Clean the external trimming of the dishwasher with a product appropriate for stainless steel to eliminate all trace of product Once a month Run your dishwasher for 5 to 10 mn with a special descaling and desinfecting product for dishwashers. Empty the tank and rinse abundantly. Check cleanliness and clean, if necessary, the interior of the machine and the door baffle Once a year * Have the functional parts checked by our approved agent and exchange the worn parts, if necessary * Bearing blocks and shells of the rotary arms hubs. * Tube of product dosing unit(s) Important recommendations * This machine is strictly reserved for washing dishes. Do not use it for other purposes. * This dishwasher complies with the safety requirements in force. The repairs have to be made by our approved agent. Incorrect repairs may cause serious danger for the user. * In case of transformation, the builder declines all responsibility. * This machine must be connected to a wall switch combined with calibrated fuses. Switch off the electrical supply to the dishwasher before any work. Make sure that your dishes are appropriate for washing in a dishwasher. * Use detergents for professional dishwashers exclusively. * Do not use solvents for cleaning purposes, nor abrasive pads which could scratch stainless steel and serigraphy. * Do not wait until the receiver of the rinsing product is empty before topping it up, otherwise it will be necessary to prime the dosing unit. * Do not wash the dishwasher with a water jet. * Do not touch the heating resistance immediately after having emptied the receiver, you could burn yourself. * The detergents being highly aggressive, follow the requirements of the manufacturer. Take care when handling them. Do not leave them in prolonged contact with stainless steel to avoid the formation of stains; run the dishwasher immediately after having introduced a detergent. * Do not drink water from the tank! * Do not lean on the open door, the dishwasher could tilt and be damaged. * Do not leave untrained personnel to handle the dishwasher. * An air vent being located behind the dishwasher, it is necessary to provide sufficient aeration in the piece of furniture in case of built-in assembly. * For correct functioning of the dishwasher when on, the supply pressure of water must be lower than 4 bars. See Chapter 1 1. * Model without softener. Maximum hardness of water must be within 5 and 7 TH. Greater hardness may cause poor washing results, accelerated scaling of the dishwasher and may cause destruction of the heating elements. Chap. 5 Page 1

13 To enable us to guarantee this equipment, it is necessary to carry out the following maintenance operations: Dismantling of the rotary arms to free a choked nozzle * Partly unscrew the nut, pull the rotary arm by bearing on the nut then finish unscrewing the nut and remove the rotary arm. Free the choked nozzle in question and clean the rotary arm. Drive the rotary arm on its conical pin and screw on the nut PREAMBLE RELATING TO STAINLESS STEELS * Stainless steel is a grade of steel designed so that a thin protecting layer covers the metallic surface and protects it against corrosion. (Oxide film resulting from the chemical reaction of oxygen on the metal surface). Any element hindering the formation of this layer or facilitating its part destruction (food residues, overflow, stagnant liquids...) diminishes the resistance of stainless steel to corrosion. * If the composition of certain stainless steels enables them to resist to certain chemical aggressions better than classical steels, you must not imagine that stainless steel is indestructible. 3 main factors of corrosion are to be closely checked: The chemical environment. In general : Brines (salt concentration, sauerkraut...) Chloride, contained especially in: cleaning products, bleach. The temperature: The aggressiveness of any chemical environment as designated above to stainless steel increases considerably with temperature. The duration: The longer the contact time between stainless steel and the chemical environment, the more the consequences of corrosion will be noticeable. The combination of these three factors may lead to the destruction of the walls, even if they are manufactured with very high quality stainless steel. Note that when stainless steel is corroded, it is extremely rare that this is due to the steel itself. Generally speaking, unadapted or wrongly used maintenance products, defective maintenance or extreme conditions of use, are often at the origin of the damage met. WARNING! The builder will not be held responsible for cases of corrosion met in these conditions, and no guarantee will then apply. A list of the most frequent cases met is given hereunder in order to enable you to identify as accurately as possible these bad conditions of use, and to operate your equipment as long as possible. Chap. 5 Page 2

14 5.3. THE MOST CURRENT CASES OF CORROSION. Cleaning tiling. The cleaning of tiling (at completion of a building yard or on regular cleaning) is often done with very aggressive products. If such products are carelessly sprayed under pressure, splashes at the bottom of the machines lead to the corrosion of bottom and trimmings. Even worse, the vapour issuing from these products, if the room is not immediately properly ventilated, by falling and settling on the equipment succeeds in extending corrosion to the entire surfaces. Unadapted maintenance product (bleach, acids, soda). When unadapted products, such as bleach, acid and soda solutions (all these products are not specially designed for maintaining stainless steel) are used, an irreversible attack occurs on the stainless steel surfaces. Maintenance product badly rinsed Once cleaned, if the walls are not abundantly rinsed to eliminate any trace of maintenance product, the latter will continue its action, which in time, leads to the risk of generating the start of corrosion. Stagnation of cleaning products In the same manner, any part that can withhold cleaning products, especially gutters and siphons, are to be submitted to careful and abundant rinsing. (Use a nylon brush to reinforce the rinsing action with clear water) STAINLESS STEEL SURFACE 1. EXTERNAL SURFACES It is necessary to carefully maintain the external surface to eliminate dust, metallic particles and residues of any kind that could alter the protective layer mentioned above. For this purpose, just wash these surfaces with water and soap or any neutral and non-abrasive detergent product. Rinse carefully and wipe the surfaces. Never scrub stainless steel with metal wool, but only and if this is necessary, with a scotch brite pad or equivalent product by following the polishing direction of the stainless steel surface. 2. INTERNAL SURFACES The general principle consists in not letting substances susceptible to concentration or modification accumulate and so become very corrosive in certain parts. For this purpose, clean the dishwasher thoroughly. - Cleaning after each washing operation (Refer to the paragraph 3.4.) At completion of service) - Verify the nozzles regularly. - The washing nozzles should not choke, except with lack of precautions on preparing the dishes to be washed or when installing the filter. - The rinsing nozzles are choked due to scaling; in this case, soak the rinsing ramps in a descaling solution. - Verify monthly the presence of gaskets normally installed on the base of the ramp water supply. Chap. 5 Page 3

15 THE USE OF A WATER JET OR A HIGH PRESSURE HOSE IS STRICTLY PROHIBITED : IN NO CASE MUST THE DISHWASHER BE WASHED WITH A WATER JET. THE GUARANTEE CANNOT COVER THE PROBLEMS IN CONNECTION WITH THE NON-OBSERVANCE OF THE RULES FOR MAINTENANCE MENTIONED ABOVE. BEFORE A PROLONGED STANDSTILL OF THE DISHWASHER. CARRY OUT A FULL CLEANING PROCEDURE WITH A DISINFECTANT; IN CASE OF FROST RISK, DRAIN THE OVERHEATER AS WELL AS THE PUMP. GUARANTEE NO GUARANTEE IS UNCONDITIONAL Our guarantee only applies for a normal use. That means when strictly following the recommendations indicated in our instructions for use and maintenance. The guarantee will also be valid only insofar as the periodical visits recommended for maintenance and/or control have been ensured by our technicians. All our apparatus is normally guaranteed for the duration of one year, with all proper reserves indicated above, as from its date of invoicing. In case of breakdowns due to defects or apparent or hidden manufacturing defects, our apparatus will be repaired free of charge, labour and parts included, during the one year guarantee. To benefit from our guarantee, our apparatus must not be modified or repaired with any parts that are not originally manufactured and approved by our services, or by personnel who are not qualified or trained by our services. In case of breakdown or damage, the buyer is to inform us in writing, as soon as he is aware of the defects attributed to our apparatus. In no case can the buyer remedy these defects himself or by a third party. Our periodical maintenance is the essential condition of the good functioning and reliability of our equipment. Maintenance can and must only be ensured by our technicians who are perfectly qualified and prepared for this task. They have at their disposal the specific tools, original parts and their ongoing training. Current periodical maintenance is indispensable; it is ensured in return for payment, but it is a guarantee for the reliable functioning of our apparatus. The periodicity relates to normal conditions of use. In case of heavier conditions of use, it is necessary to have certain operations carried out at shorter intervals. WARNING! In no case will the damage caused to our apparatus due to a wrong connection to a network not compliant with the firm plate (voltage, phase/neutral inverted) as well as the wrong order of phases connected (which is important for three-phase motors, direction of ventilation, jacks...) be covered by this guarantee. This is the reason why we recommend connecting the material only after the voltage available has been checked at the location of the material. Chap. 5 Page 4

16 Chap. 6 Page 1

17 Chap. 6 Page 2

18 Chap. 7 Page 1

19 DISWASHER INO 81 OTHER APRTS NECESSAY FOR AFTER SALE SERVICE White light indicator Amber light indicator Rivet of mass Green light indicator Wire protection ring Switch not maintained Relay Maintained switch Yellow / green terminal Change-over switch Blue terminal Self-adhesive front ( Digit) Contactor Self-adhesive front Contactor Support Grey terminal Thermometer Programmer Key Rep Code Désignation Rep Code Désignation Modifications: FAMILLE: TECHNICAL SHEET DISHWASHER TYPE : INO 81 UK N FT / Date : 27/07/04 Des. par : T.D S/E: CONNECTION BOX Vérif. par : F.F This diagram remains our property ; all rights of reproduction reserved. Document not contractual Chap. 8 Page 1

20 8. OTHER PARTS NECESSARY FOR AFTER SALE Grooved bush Tube Suction pipe Upper delivery elbow Upper delivery pipe 15 Upper rotary arm flat gasket Flushing pipe connector Water supply inlet Rotary arm stop button Rotary arm Rotary arm support Lower bearing Lower water inlet pipe Thrust on support Pump O ring Upper bearing Filter support Upper water inlet pipe Lower extension Lower delivery pipe Rinsing sleeve Dampener O ring Delivery branch pipe Lower water inlet Rep Code Désignation Rep Code Désignation Modifications: FAMILLE: : DISWASHER TECHNICAL SHEET N FT / TYPE : INO 81 UK Date : 27/07/04 Des. par : T.D S/E: WASHING SYSTEM Vérif. Par : F.F This diagram remains our property ; all rights of reproduction reserved. Document not contractual Chap. 8 Page 2

21 8. OTHER PARTS NECESSARY FOR AFTER SALE Double stage manostat 200/ / Air trap (body) Protective tube + Nut Protective tube O ring Manostat 60/ M Overflow tube O ring Waste recuperation basket Parker screw 3 x Suction grid Wire protective ring M Pump protective filter Wire protective ring series DG Waste recuperation basket Thermostat 263RM Intermediate filter Thermostat gasket Upper filter Tank heating resistance Equipotential stud Rep Code Désignation Rep Code Désignation Modifications: TECHNICAL SHEET N FT 14025/ FAMILLE: HOOD DISHWASHER TYPE : INO 81 UK Date : 27/07/04 Des. par : TD S/E TANK EQUIPMENT Vérif. Par : FF This diagram is our property, all rights of reproduction reserved. Document not binding. Chap. 8 Page 3

22 8. OTHER PART NECESSARY FOR AFTER SALE Tube fram Stainless steel H 8x60 srew Magnet Bearing Hood handle Spring Stainless steel HU 8 nut Threaded rod Hood roller Slides Rep Code Désignation Rep Code Désignation Modifications: FAMILLE: TECHNICAL SHEET N FT 14026/ HOOD DISHWASHER TYPE : INO 81 UK Date : 28/07/04 Des. par : TD S/E: HOOD LIFTING SYSTEM Vérif. Par : FF This diagram is our property ; all rights of reproduction reserved. Document not binding Chap. 8 Page 4

23 9. EMERGENCY PARTS EMERGENCY PARTS - EMERGENCY PARTS DESCRIPTION CODE Qty. Supporting thrust Lower bearing block Upper bearing block Locking screw Product dosing unit Tank inmersion heating element Superheater inmersion heating element : 9kw Superheater inmersion heating element : 12 kw Solenoid valve Pump Tank drainage pump (option) Tank / drainage Manostat Switch Free switch Hold down switch Programmer White light indicator Green light indicator Amber light indicator Tank thermostat Superheater thermostat Superheater safety thermostat Change-over switch Chap. 9 Page 1