The temperature of the water doesn't seem to go high enough to sanitize and dry dishes. They are still soaking wet when cycle is done. How do we calibrate the temperature?
Hello otey and welcome to TechTOWN!
It's important to note the Jackson Conserver XL is a low temp chemical sanitizing dishwasher. You will not achieve sanitizing temperatures of 165 degress Fahrenheit, as per OSHA standards for single-rack door type models, with this unit. You will need to utilize a chemical, in this case I believe chlorine, to sanitize the dishes.
The incoming water must be at least 120 degrees Fahrenheit to this unit. Are you achieving that temperature?
Here's a copy of the manual for Jackson's Conserver line.
I wanted to add that this model does not appear to have any drying capabilities--your dishes will come out with some water on them. That is common among commercial dishwashers.Also, as per the manual, to sanitize your dishes, you will need to have a chlorine sanitizing agent at 50 parts per million (PPM).
I hope this helps!
It has helped a lot. Thank you so much.
We have a AdS low temp dish washer her on site same issue was happening as it doesnt have booster
heater u can do as I dit increase water temp input to hotter at set 14o from water heater supply its helps somewhat as will an instant hot water system inine as well remember water comining in to pipes are colder in winter so water heater will not keep up with demand if set at low 120 try incr re asing water temp first as I can save u some cash from added boost heater take care hope this helps...Rex
Low temp machines leave a lot to be desired. If you install one they have to have a extended drying area for the racks to drain. Also enough dishes to cover service. The chemical sales people are giving false numbers on savings, as the break even point is about 26 cents per kilowatt with high temp vs chemical low temp.
John is correct on the sanitizing part of a Conserver XL which occurs during the final rinse cycle. You also need to add a rinse agent in the final rinse cycle. This is the only way to get your dishes dryer faster after the cycle is complete. Talk to your local chemical provider or food distributor for pricing on a rinse agent. Going rate is approx. $75-100 per 5 gallon bucket.
Beat me to it. We use a "hard water rinse additive" that is called Rinse Aid, it basically just evaporates the water on the plates, glass, etc. so it doesn't leave marks.
From what I know, the concept is that you inject a chemical into the final rinse, we use an alcohol based one called Rinse Aide, as the temperature of the plates surface is brought up to 160-165*F the bacteria is killed, additionally, at this temperature the rinse aid (as we call it) is also sprayed on the plate, due to alcohol having a lower evaporation temp than water, the alcohol based rinse additive mixes with the water and so helps evaporate the water and remove it from the wash ware "drying" it to an extent.
Your entire machine has to be hot, unless the wash ware stays in the final rinse for a specific amount of time that is guaranteed to sanitize every time. Flight type machines don't sanitize if only the final rinse is at temp.
It depends on the wash & rinse tank to bring the plates temp up prior to reaching the final rinse, otherwise the difference in temp from the plate to the water hitting it is too wide for it to be able to make that temp rise needed to sanitize in such a short amount of time when passing through the final rinse. That's flight type though, yours is not from what I understand.
Olivero, this mach is NOT a high temp machine. It requires specialized chemicals for a safe wash, rinse and operates at 140F. incoming water temp. Many of small restaurants have bought them by mistake not knowing the difference and only looking at the price. Only to regret it and have to pay very high chemical cost's. And once installed, they are out of options for a upgrade due to a lack of capital. It has contributed to a lot of them to go under in 2 to 5 years.
Well that makes sense then, so it uses a chemical instead of 180* water?
That's right, it doesn't reach the temperature required for heat sanitizing by OSHA (US regulating agency) standards. Typically uses chlorine to sanitize the dishes.
Chemical companies (Like Ecolab...the owner of my former service company) like to fancy up the name for bleach by calling it sodium hypochlorite...which it is. Yet, it sounds more impressive to call it that.
olivero, categorically speaking, there is basically two categories of dish machines. "Low temperature" (using a sanitizing chemical) and "high temperature" machines.
Now, there are TYPES of dishwashers...such as bar glass washers, under-counter machines, door-type machines, conveyor machines and flight machines.
Oh..almost forgot. The biggest machines are "rack" or cart machines that you can walk into. Usually seen in large bakeries.
The TYPES of machines is simply how the machine delivers the wash/rinse cycles to the dishes. Any one of those TYPES can fall into the categories of being either a low temp and high temp machine. Typically, bar glass washers are the lowest duty types and are almost always low temp machines.
Conversely, high temp machines become more prevalent when the machine's designed/anticipated workload is heavier. More electricity is needed to those machines, but that expensive sanitizing chemical isn't required. I've personally never seem a low temp flight machine.
FWIW, I HAVE had customers with a high temperature conveyor machine and their booster heater catastrophically failed (like a ruptured tank). In order to delay incurring the costs of replacing the entire booster heater, they opted to call their chemical company to temporarily set them up for low temp operation.
Bear in mind that you can't combine those two forms of sanitizing of the dishes. Sodium hypochlorite (bleach) gases off at temperatures at a relatively low temperature (I wanna say 150°F). That gas isn't good for the employees to breath and the corrosive affects of NaClO (bleach) increases when it's exposed to higher temperatures.
Here's a good recording of a webinar that Ecolab published on Youtube. It's long, but informative:
The Proper Care and Feeding of a Commercial Warewash Machine
This video might explain the need for a rinse aid (low temp machines).
Thanks for clearing it up Fixbear & John, appreciate it.
Most times op l purshase cheaper chemicals offen watered down kmake sure
the santitzer is at 50ppm with test strip ph level and all chemicals are
low temp type u get what u pay for incr re ase water temo from hot water
heater it helps somewhat u can aso install boost heater but doing so would
cause unit to become almost high temp type its a hearsay calll the
calibrations of solutions are important with a low temp machine get a good
rinse agent the sanitiver if set at 50ppm will sanitize ......I would
ajust the settings and get better rinse solution ...
Your chem supplier when they come in test the water to give you what will work and clean in your machine. They know what will and won't work. The last thing they want is for a customer to not be satisfied with the cleaning and sanitizing of their product and go to the competition.. If your watering it down, it no longer does what it is meant to do. Really not a good practice. Matching chemicals is a art that takes training, equipment, and knowledge. I know that the health regulatory agency's only worry about chlorine levels and exposure time. But there is a lot more to cleaning wash ware than sanitation.. Spend some time on a pot-washer.
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