CMA Dishmachines Dishwasher CMA 66 User Manual

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1. Specifications  
CMA-66  
L.T.  
CMA-66  
H.T.  
1.1 CMA-66  
WATER CONSUMPTION  
PER RACK  
.8 GAL.  
.94 GAL.  
192 GAL.  
PER HOUR  
192 GAL.  
CONVEYOR SPEED  
FEET PER MINUTE  
OPERATING CAPACITY  
RACKS PER HOUR (NSF rated)  
OPERATING TEMPERATURE  
WASH (MIN)  
6.75  
242  
5.7  
205  
140° - 150° F  
140° - 150° F  
150° - 160° F  
180° - 195° F  
FINAL RINSE (MIN)  
WATER REQUIREMENTS  
INLET TEMPERATURE (MIN)  
WATER INLET SIZE  
FINAL RINSE SIZE  
DRAIN SIZE  
140° F  
180° F  
3/4”  
1/2”  
2”  
FINAL RINSE PRESSURE  
HOLDING TANK CAPACITY  
PUMP CAPACITY  
(ALL PUMPS)  
20 PSI  
18.5 GAL.  
52 GPM (each)  
MOTORS  
WASH PUMP (3)  
1 HP  
CONVEYOR  
1/3 HP  
DIMENSIONS  
DEPTH  
25-1/8”  
66”  
WIDTH  
HEIGHT  
55 ½”-56 ½”  
32 ½” adjusts to 34”  
19”  
STANDARD TABLE HEIGHT  
MAX CLEARANCE FOR DISHES  
STRANDARD RACKS  
19 ¾” x 19 ¾”  
VOLTS  
PHASE  
AMPS  
ELECTRICAL RATING  
208  
240  
208  
240  
1
71  
78  
40  
44  
1
3
3
HEATER  
10 kW  
SHIPPING WEIGHT  
750#  
APPROXIMATE  
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Getting Started  
2. Getting Started  
2.1. Introduction to CMA-66  
The CMA-66 is designed to give maximum cleaning in 66 inches. It represents the cleaning  
power of machines twice its length. The curtains incorporated in the machine minimize transfer  
from tank to tank during the wash and sanitizing procedures.  
Energy costs for running the CMA-66 have been greatly reduced by the introduction of stage  
washing. This design allows the heavy food soil to be removed in the first station, which provides  
a relatively clean dish before it reaches the wash stage in the center tank.  
The supply water to the CMA-66L must be a minimum of 140°F, while the CMA-66H requires two  
supply lines; one at a minimum water temperature of 180°F (for RINSE), and the other at a  
minimum temperature of 140° F (for FILL). Either model requires the supply water to be provided  
at 24-PSI (Pounds per Square Inch) minimum with 6 GPM (Gallons Per Minute) flow rate and 200  
GPH (Gallons Per Hour) recovery rate. The pipe supplying the water must be 3/4”. The plumbing  
connection is located at the top back of the machine.  
The CMA-66 features a scrap tray that may be emptied on a periodic basis without interruption of  
the flow of work and the manner in which the tank is filled ensures that the dishes are always  
rinsed with fresh water instead of re-circulated water. The CMA-66L is designed to deliver 0.8  
gallons of fresh rinse water and the CMA-66H is designed to deliver 0.94 gallons of fresh rinse  
water for each rack. This water flows from the rinse and power wash tank into the pre-wash tank  
and then overflows into the scrap tray carrying debris with it, thereby providing a much cleaner  
environment for the wash and rinse cycles.  
A single-phase CMA-66 is available for installations where the only power available is 208V-  
230V/1-PH.  
There are also enhancements that can be chosen when desired such as an optional “Auto-Fill”  
function, optional Vent Hood Adaptors and other machine accessories such as stainless steel  
dishtables. Call (800) 854-6417 for more information.  
This manual is structured to provide a complete reference guide to the CMA-66. It is presented in  
a manner that all users will be able to comprehend and use as an effective tool in supporting the  
operation and maintenance of the dishmachine. The first section explains how the machine is  
packaged and what to look for when receiving the machine.  
Instructions are provided in the manual explaining how to unpack the machine and then install  
and set up the machine for use. Requirements are given for plumbing, wiring, and space  
considerations. These attributes of the machine are always taken into consideration by our well-  
trained sales representatives prior to the order being placed. In the manual, additional installation  
guidance is given to ensure the machine can run at optimum conditions.  
The Operation Section of the manual may be used for instruction and procedures when required.  
We make this portion of the manual easy to understand so that all levels of operators may be  
able to read and comprehend the operation of the machine. The function of the machine itself is  
mostly automatic and takes little training to put into full operation. The Operation Section also  
includes diagnostic considerations for the machine when problems occur.  
We are committed to providing the best machines and customer service in the food industry and  
your feedback is welcome.  
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Getting Started  
2.2. Receiving and Installation  
When you receive your new CMA-66, complete the assembly by installing the scrap tray  
assembly with its overflow chute, the two wrapper shields and the curtain rods, which are shipped  
inside the machine. After the box has been removed from the machine, remove the left and right  
stainless steel wrapper shields and bolt them in place with the nuts and bolts provided. The  
wrapper shield with the extra curtain clamps mounts onto the dirty end of the machine. Next,  
mount the scrap tray assembly and overflow chute into position (see section 2.3.4 Scrap Tray  
All of the spray arms should be inserted and in place over the wash tank compartments.  
There are a total of seven curtains used in the CMA-66; two are long- narrow, two are short-  
wide. The two long-narrow curtains have shorter rods than the other two curtains. The short rods  
hold the curtains at the entrance and exit of the machine.  
The sketch below lists curtain positions 1 through 4.  
CMA-66  
3
4
1
2
5
6
SHORT-  
WIDE  
CURTAINS  
LONG-NARROW  
CURTAIN  
LONG-NARROW  
CURTAIN  
DISH FLOW  
DISHMACHINE FRONT VIEW  
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Getting Started  
2.3. Receiving and Installation (Old Models)  
When you receive your new CMA-66, complete the assembly by installing the scrap tray  
assembly with its overflow chute, the two wrapper shields and the curtain rods, which are shipped  
inside the machine. After the box has been removed from the machine, remove the left and right  
stainless steel wrapper shields and bolt them in place with the nuts and bolts provided. The  
wrapper shield with the extra curtain clamps mounts onto the dirty end of the machine. Next,  
mount the scrap tray assembly and overflow chute into position (see section 2.3.4 Scrap Tray  
All of the spray arms should be inserted and in place over the wash tank compartments.  
There are a total of seven curtains used in the CMA-66; two are long-narrow, four are long-wide  
and one is short. The two long-narrow curtains and the one short curtain have shorter rods than  
the other four (long-wide) curtains. The short rods hold the curtains at the entrance and exit of  
the machine.  
The sketch below lists curtain positions 1 through 6. In this case, it represents a flow from left-to-  
right. Reverse the sequence for right-to-left machines. If the dish flow is from left-to-right, the  
proper sequence for the placement of the curtains would be: long-narrow curtain in the first  
position; short curtain in the second position; two short-wide curtains in the third position; two  
short-wide curtains in the fourth position; and a long-narrow curtain in the sixth position. The only  
curtain change to reverse the flow of dishes is the short curtain at position #2 is changed to  
position #5.  
CMA-66  
3
4
1
2
5
6
SHORT-  
WIDE  
CURTAINS  
LONG-NARROW  
CURTAIN  
LONG-NARROW  
CURTAIN  
SHORT  
CURTAIN  
DISH FLOW  
DISHMACHINE FRONT VIEW  
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Getting Started  
2.3.1. Electrical*  
A 3-phase 208-240 volt AC, 60 Hz dedicated circuit should be used to supply electrical energy to  
the CMA-66 dishwasher (see specification sheet page 2). Connect the wire that has the highest  
voltage (stinger lead) to the main contactor’s power terminal L2. Power lead wires (L1, L2 and L3)  
used for the CMA-66 at installation must comply with all local and State electrical codes.  
2.3.2. Plumbing*  
The water supply connection is made with a ½” hot water line to the water supply inlet on the top  
of the machine. The water supplied to the machine must be a minimum of 140° F for the CMA-  
66L and a minimum of 180° F for the CMA-66H.  
NOTE: The High Temp machine (CMA-66H) comes with two water supply line connections. One  
is for the final rinse at 180° F and the other is to fill the machine—this water will be  
heated to the appropriate temperature by the wash tank heater. (See specification sheet  
on page 2).  
There are two 2” drain connections to be made. One connection is made at either end of the  
horizontal drainpipe coming from the wash tank and the other connection is made at the scrap  
tray drain. (Instructions for installing the scrap tray assembly are provided in section 2.3.4 Scrap  
Tray Assembly and Overflow Chute Installation.) One of the ends of the horizontal drainpipe has a  
cap on it – simply move the cap to the other end if it’s currently on the end needed for the drain  
connection.  
2.3.3. Installation Notes  
1. Tables must slant into the machine for proper drainage (for each 28" of table length  
a drop of at least ¾” in table height is recommended). See Figure 2.3.3a.  
FRESH WATER  
PREWASH  
WASH/RINSE  
TO SCRAP  
ACCUMULATOR  
DISH FLOW  
Figure 2.3.3a  
See also installation instructions on new style CMA-66 conveyor (Section 4.  
Customer Notice)  
2. The scrap tray assembly is placed inside the machine for shipping. Follow the  
instructions provided in section 2.3.4 Scrap Tray Assembly and Overflow Chute  
Installation to properly attach the scrap tray assembly to the dishmachine.  
3. Figure 2.3.3b shows the different settings available on the conveyor cam.  
* Electrical and plumbing connections must be made by a qualified person who will comply with all  
available Federal, State, and Local Health, Electrical, Plumbing and Safety codes  
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Getting Started  
P/N 13505.10  
205 RACKS (CMA-44H)  
242 RACKS (CMA-44L)  
P/N 13505.12  
OLD Models  
205 RACKS (CMA-44H)  
167 RACKS (M-1)  
B
A
C
242 RACKS (CMA-44L)  
Figure 2.3.3b  
4. On a 3-phase machine the water pump motors are also 3-phase and, depending on  
which terminal each phase is connected to, the motor can rotate in either direction.  
Check the direction of rotation by removing the dust cap on the back of the motor.  
The motors must turn clockwise looking at the shaft from the back of each motor.  
To change the direction of rotation, switch any two power lead wires at the motor.  
5. The machine must be running to set the pressure regulator. While the machine is in  
the FINAL RINSE CYCLE, adjust the pressure regulator to 20 PSI. See section  
3.1.3 Rinse Pressure Regulator for detailed instructions.  
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Getting Started  
2.3.4. Scrap Tray Assembly and Overflow Chute Installation  
The scrap tray assembly and overflow chute, which came packaged inside the  
machine, can easily be installed by executing the following steps: Figure 2.3.4 below  
illustrates the assembly as it would appear for a Left-to-Right machine – a Right-to-  
Left machine would simply be the mirror image.  
Caution: For proper spacing, the  
SS flat washer (item 2) must not be  
located between the head of the  
trusshead bolt and the inside of the  
machine.  
Figure 2.2.4  
ITEM NO.  
NO. REQ’D  
ITEM NO.  
NO. REQ’D  
P/N  
DESCRIPTION  
P/N  
DESCRIPTION  
1
2
3
4
5
7
11  
11  
1
00905.00  
00924.00  
00912.00  
13511.26  
13511.06  
13511.16  
¼-20 X ½” Trusshead Bolt  
¼” SS Flat Washer  
6
7
8
9
4
1
1
1
00906.00  
17579.00  
01579.10  
01579.20  
¼-20 X ½” Hex Head Bolt  
Scrap Trap Holder  
¼-20 Nylon Lock Nut  
Scrap Trap Body Molded  
Scrap Trap Drawer Molded  
CMA-66P Overflow Gasket  
CMA-66P Overflow Chute (L-R)  
CMA-66P Overflow Chute (R-L)  
1
1. Remove the items from their packing and verify that all the pieces are present.  
2. Attach the overflow chute with the five ¼-20 X ½” trusshead bolts, ¼” SS Flat Washers, and  
¼-20 Nylon Lock Nuts provided.  
3. Secure the scrap trap holder to the dishmachine using the four ¼-20 X ½” Hex Head Bolts,  
¼” SS Flat Washers, and ¼-20 Nylon Lock Nuts provided.  
4. Set the scrap trap body—with the scrap trap drawer inserted—into position on the scrap trap  
holder.  
5. Attach the drain as specified in section 2.3.2 Plumbing.  
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Getting Started  
2.3.5. Pump Impeller Note  
Figure 2.2.5  
Installation:  
When installing the water pump impeller the Nylon Lock Nut indicated by the arrow  
in Figure 2.2.5 must be in place to prevent the impeller from spinning off of the shaft  
and damaging the motor.  
Removal:  
The Nylon Lock Nut indicated by the arrow in Figure 2.2.5 must be removed before  
attempting to remove the water pump impeller.  
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Getting Started  
2.3.6. Optional Hood Adapter (set of two)  
An optional Hood Adapter set (P/N 13901.82) is available. The dimensions for  
proper installation are given below.  
Vents  
Measure  
4” x 16”  
75-½"  
9-½"  
65"  
Leg Adj  
66”  
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Getting Started  
2.3.7. Optional Freestanding Scrap Trap and Adaptor Kit  
The optional Freestanding Scrap Trap (P/N 01560.00) and Adaptor Kit (P/N  
13512.00) are available for installations where the space is insufficient to  
accommodate the standard side-mounted scrap trap or where drain access is easier  
by locating the scrap trap some distance away from the Dishmachine.  
*
ITEM NO.  
NO. REQ’D  
ITEM NO.  
NO. REQ’D  
P/N  
DESCRIPTION  
P/N  
DESCRIPTION  
1
2
3
4
11  
1
00912.00 1/4-20 Nylon Lock Nut  
01307.00 Scrap Trap Flange Nut  
01308.00 Scrap Trap Flange Gasket  
13512.10 Scrap Trap Adaptor Flange  
5
6
7
8
1
2
1
1
13511.26 Overflow Gasket  
00914.00 1/4-20 x 3/4" Hex Head Bolt  
13512.00 Scrap Trap Adaptor  
01560.00 Scrap Trap, Freestanding  
1
1
*Not Supplied  
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Getting Started  
2.3.8. Field Installed Accessories  
Installation of the accessory chemical pumps must be performed by qualified  
personnel.  
2.3.8.1. Chemical Dispensers  
1. Checkvalves should be installed directly at the mixing chamber coupling.  
There are two 1/8” FPT mounting holes provided, which will position the  
checkvalves parallel to the machine avoiding any chemicals from dripping onto  
the stainless steel should a leak develop. Simply remove the plug from the  
mounting hole and install the checkvalve—be sure to use a proper sealing  
compound or Teflon tape on the threads*.  
NOTE: There are two mounting holes provided on the mixing chamber coupling,  
one for rinse chemical and one for sanitizer chemical, but only one is  
needed with the CMA-66H—for rinse chemical only.  
2. Connect only to the primary side of the Listed Class 2 Transformer, 208-230  
VAC, 60 Hz, 100 VA maximum load.  
2.3.8.2. Hood Fan Motor  
TERMINAL BLOCK  
DETERGENT SIGNAL  
220 volts AC  
FAN CONTACTOR  
WIRES FROM THE  
POWER SOURCE *  
WIRES TO THE FAN MOTOR  
* 220 VAC OR 110 VAC  
SUPPLIED BY ELECTRICIAN  
2.3.9. CMA-66 Heater  
The 10kW heater located in the wash/final rinse tank has an independent power switch,  
which needs to be activated when the machine is ready for operation.  
As a safety precaution—if the wash tank is drained while the heater is left on, the thermostat  
receives a signal to turn off the heater from a float switch located in the rinse end of the tank.  
NOTE: The heater switch should always be turned off when the machine is not in operation.  
* * Electrical and plumbing connections must be made by a qualified person who will comply with all  
available Federal, State, and Local Health, Electrical, Plumbing and Safety codes  
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Getting Started  
2.4. Safety Tips for the CMA-66  
DANGER: Always turn off the circuit breaker at the wall when working on this  
dishmachine. Even with the machine’s power switch off there is a live  
connection coming to the switch, so turn off the circuit breaker as well.  
CAUTION: Do not get in the path of the conveyor rocker arm or the conveyor’s moving  
bar. Do not reach into the rocker arm area without first making sure the  
dishmachine is turned off at the circuit breaker.  
CAUTION: Do not open the front door when the machine is in operation.  
CAUTION: Avoid spraying water on or around the electrical control box on the top of the  
machine. When cleaning, do not spray water directly on the motors.  
CAUTION: When removing the final rinse arms for cleaning, exercise caution. The final  
rinse arms may be filled with chemicals and/or under pressure.  
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Operation  
3. Operation  
3.1. Initial Setup  
3.1.1. Auto Fill Timer/ Auto Re- Fill Timer  
Both timers for the CMA-44 are set at the factory. When the power button is  
activated, the machine should fill until it begins to overflow into the scrap tray, at  
which point it should stop filling.  
If necessary, adjust the time set on the Auto Fill Timer to allow an appropriate  
amount of water flow to properly fill the Dishmachine.  
After the auto-fill is timed out the refill system is energized which will add water to  
the wash tank if the water level gets below the float line, and then after sensing  
water, will fill for a short (adjustable) period of time.  
If necessary, adjust the time set on the Auto Re-Fill Timer to allow an appropriate  
amount of water flow to properly re-fill the Dishmachine.  
3.1.2. Auto Fill Timer (Old Models)  
When Auto Fill is activated, the machine should fill until it begins to overflow into the  
scrap tray, at which point it should stop filling.  
If necessary, adjust the time set on the Auto Fill Timer to allow an appropriate  
amount of water flow to properly fill the Dishmachine. See Section 5.2.2 Control  
Box Assembly Item 3 (Note: With the Auto Fill option there are two timers in the  
control box. The Auto Fill Timer is in the upper-right corner of the control box).  
Users note: If at any time less than a full Auto Fill cycle is desired, the Auto-Fill  
can be interrupted (stopped) by turning off the power to the machine. The machine  
will resume normal operation upon restoring power without continuing the Auto Fill  
cycle.  
3.1.3. Rinse Pressure Regulator  
The CMA-66 requires a supply water pressure of 24 PSI minimum. The pressure is  
then reduced by the supply water regulator. Use the following procedure to adjust  
the rinse pressure to 20 PSI:  
1. Close the door on the machine.  
2. Turn the Power switch to the "ON" position.  
3. Using a rod or something long to avoid contact with the rinse water, actuate  
the final rinse trip switch—this activates the water solenoid. With the rinse  
water flowing adjust the pressure regulator until the gauge reads 20 PSI.  
Adjustment tip: Always adjust “down” when setting this pressure regulator. In  
other words—intentionally raise the pressure above the desired set point and  
then carefully bring it down to the correct pressure.  
3.1.4. Wash Tank Temperature  
The wash tank temperature for the CMA-66 is set at the factory. Should you ever  
find a need to adjust it—after replacement of the thermostat for example—simply  
perform steps 1 through 4 in section 3.2 Beginning Operation.  
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Operation  
3.2. Beginning Operation  
To run the dishmachine, perform the following steps:  
1. Close both drains (valve handles in vertical position).  
CLOSE  
CLOSE  
2. Turn on the power to the dishmachine.  
3. Open the fill-valve and fill the machine until it overflows out of the pre-wash  
tank into the scrap tray or, if the Auto Fill option is present, press the AUTO  
FILL switch to fill the machine with water.  
4. Turn the heater on. The temperature of the water in the tank should be  
140°F – 150°F. The Tank heater will maintain a minimum temperature of  
140° F if the final rinse is providing 140°F – 150°F at all times (CMA-66L).  
150°F minimum will be maintained if the final rinse is 180°F – 195°F (CMA-  
66H).  
If the thermostat (located behind the stainless steel cover on the final rinse  
side of the machine) should need adjustment—there is a thermostat  
adjustment access hole located on the cover.  
Tip: If you are having difficulty maintaining wash tank temperature, minimize  
the vent hood openings by closing off the dampers.  
5. Be sure to place the dishes correctly. If they become dislodged, they could  
interfere with the trip switch lever and interrupt the operation of the machine.  
RACK TRAVEL  
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Operation  
6. At the end of the shift and after heavy periods of accumulation, clean the  
three strainer trays inside the machine.  
STRAINER TRAY  
Also, at the end of each shift, remove and clean the six spray arms. Then  
reinstall them into the machine.  
SPRAY ARM  
Also, when water becomes heavily soiled, drain the tanks and refill the  
machine.  
7. Check chemical buckets. Make sure there is an adequate supply of  
detergent, rinse aid and (CMA-66L only) sanitizer. Also, verify that the  
pickup line is inserted into the correct bucket.  
8. Slide in a dish rack to activate the cycle start trip switch on the pre-wash end  
of the machine. The 60-second time-delay-off relay will hold the machine in  
the run mode for 60 seconds after a rack releases the cycle start switch and  
then shut off. This time-delay relay prevents the machine from continuing to  
run when a dish rack is not in the machine.  
3.2.1. Chemical Dispensing  
The rinse and sanitizing agents are not injected during the initial fill stage. They are  
injected into the final rinse make-up water when the final rinse trip switch is  
activated in the final rinse tank.  
3.2.1.1. Low Temperature Applications  
See dispenser manufacturing operational instructions for sanitizer  
adjustments for Low Temp applications.  
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Operation  
The sanitizing pump operates when the fresh water enters the machine  
during final rinse. The water is treated at 50 PPM (parts per million). The  
pressure regulator is adjusted to 20-PSI. This allows 0.8 (CMA-66L), or 0.94  
(CMA-66H) gallons of water to enter the machine each time a rack is  
washed.  
It is recommended that the 5-1/2% chemical solution be standardized to  
allow uniform dispensing of the sanitizing solution into the flow of rinse water  
as the machine operates. At this level, maximum shelf life is available.  
Inside the control box is a labeled power block for the sanitizer and rinse aid,  
which is powered when the final rinse trip switch is activated. The detergent  
power block is also labeled and provides power when the conveyor and  
pump motors are operational.  
3.3. Regular Service and Maintenance Checklist  
1. Upon entering the facility, make a preliminary check of the flatware and  
glasses, especially the stemware. This will give you a quick indication of how  
the machine is functioning.  
2. With the circuit breaker providing power to the machine turned off, open the  
door and check the interior condition of the machine.  
a. The stainless steel on the inside of the machine should be clean and  
shiny, no dull look or buildup of white lime scale.  
b. Check the condition of the strainer trays for excessive garbage. The  
machine operator should be cleaning the machine—explain proper  
cleaning procedures.  
c. Open the drains and check to make sure they are all working properly.  
3. Once the machine has drained, remove both end curtains and remove all the  
strainer trays from the machine.  
a. Check all spray arms and jets - clean as necessary. Explain cleaning  
procedures to the operators.  
b. Check the drain openings making sure they are free and clear of  
debris.  
4. Close the drains, turn the power on and fill the machine.  
a. Check the fill vacuum breaker for leaks.  
b. This is the time to check the water hardness. Check the water at the  
fill while it is coming into the machine.  
c. Using a rod or something long to avoid contact with the rinse water,  
actuate the final rinse trip switch and observe the spray pattern on the  
final rinse jets. (It is easier to see while the pressure is lower.) If you  
have any clogged rinse jets, clean them using a paper clip or similar  
wire.  
5. Verify that the heater is working. If the temperature is below 140° check the  
thermostat setting. Also, check that the heater contactor has activated  
(toggle the heater switch and listen for the contactor pulling in and dropping  
out). Check that the float switch is working properly (this will also cause the  
heater contactor to pull in and drop out when actuated).  
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Operation  
6. Replace all the strainer trays into their proper position and fill the machine.  
7. Place a rack into the machine and observe the spray pattern of the pre-wash,  
the wash, and the final rinse.  
a. Check the titration of the wash tank at this point.  
b. While the rack is in the final rinse, check for 50 PPM residual chlorine  
in the final rinse.  
c. Observe the final rinse vacuum breaker for leaks.  
8. Run a stemware or glass rack through the machine and check the results on  
the glassware.  
a. Observe the check valves for the rinse and sanitizer. Make sure they  
are not leaking or building up chlorine crystals. If they are clean, leave  
them alone.  
b. Check the condition of the chemical tubing from the peri-pump to the  
check valves.  
c. Check the peri-pump squeeze tubes to make sure they are tight,  
pumping product properly and not leaking within the peri-pump. There  
should be no moisture within the peri-pump itself.  
d. Observe the final rinse pressure at 20 PSI. Adjust if necessary.  
9. Check the condition of the chemical tubing coming from the detergent rinse  
and sani buckets, up to the machine.  
10. With the machine stopped, check the roller cam bearing on the conveyor.  
You should be able to move the outer cover of that roller cam bearing with  
your finger. Also, keep it well greased so that the outer covering does not  
freeze up.  
11. Check the conveyor system. Make sure the complete system is running  
smoothly.  
12. Send two or three racks through the machine. Check the scrap overflow.  
While the racks are running through the machine, look under the machine for  
any drips or leaks coming from the machine or pump seals.  
13. Send a rack through the machine and check if the 60-second off delay is  
operating properly. If the relay is working properly the machine will shut off  
approximately 60 seconds after the cycle start trip switch is de-activated.  
14. Send a rack through and check if the cycle start trip switch is operating  
properly. This trip switch is located on the pre-wash end of the machine and  
is activated by sliding a dish rack into the machine.  
15. Using an all-purpose cleaner or stainless steel polish, clean up the outside of  
the machine to keep it looking nice.  
16. Once this is done, fill out a service report and take it to the manager.  
MODEL CMA-66 Installation & Operation Manual Rev. 1.09  
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Operation  
3.4. Quick service guide  
MODELS: CMA 44/66 CONVEYOR (S)  
TECHNICAL ISSUE  
Continuously cycles  
CAUSE  
SOLUTION  
Manual/auto switch in MANUAL mode or faulty Turn switch to AUTO position or replace  
Conveyer timer faulty  
Replace timer, P/N 13418.85  
Replace micro switch, P/N 00411.00  
Adjust cam  
Faulty tilt micro switch  
Micro switch cam out of adjustment  
Faulty rinse solenoid valve  
Power disrupted  
Final rinse does not come on  
Replace diaphragm or coil, P/N 00738.15  
Check wall breaker switch  
Faulty table limit switch  
Faulty door reed switch  
Burnt internal glass fuse  
Faulty power shut off switch  
Faulty main contactor  
Check and replace, P/N 13827.10  
Check and replace, P/N 00557.30  
Check and replace, P/N 13403.26  
Check and replace, P/N 00421.83  
Check and replace, P/N 13003.50  
Does not run  
Machine is not level  
Dishtable slants away from dishmachine,  
loosing water down quick- drain on table  
Level machine using leg adjustments  
Slant table to carry excess water towards  
machine tank/plumb quick-drain back to machine  
above water line  
Losing water  
Oil coming out of conveyor motor  
Broken shaft seal in gear box  
Wrong conveyor motor rotation  
Replace gear box, P/N 13504.00 OR .12  
Replace bearing, check and correct conveyor  
motor rotation, P/N 13507.50  
Conveyor cam bearing destroyed  
Faulty reed switch at the dishmacine entrance Check and replace, P/N 00557.56  
Machine only runs in manual mode  
Check and replace, P/N 13418.85  
Faulty conveyor timer  
Check and replace, P/N 13003.70  
Faulty manual/auto toggle switch  
Check and replace, P/N 00421.87  
Faulty heater switch  
Check and replace, P/N 13417.85  
Faulty heater thermostat  
Check and replace, P/N 13463.10  
Faulty heater float switch  
Heater does not work  
Check and replace, P/N 13003.50  
Faulty heater contactor  
Check and replace, P/N 13417.77  
Faulty heater  
Not adjusted or faulty pressure regulator  
Adjust (20psi) or replace regulator, P/N 13602.45  
Low or no pressure at final rinse arm  
Clogged rinse arm jets  
Faulty water solenoid  
Clean rinse arm jets  
Check and replace solenoid, P/N 00738.15  
Clogged manifold system  
Clogged spray jets  
Check and clean  
No pressure at wash arms  
Check and clean  
Motor rotation, wrong direction  
See wiring instruction on motor for proper rotation  
Debris stuck in pump cover/damaged impeller Check and clean/replace impeller, P/N 03222.85  
MODEL CMA-66 Installation & Operation Manual Rev. 1.09  
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Operation  
3.5. Trouble Shooting  
PROBLEM  
LIKELY CAUSE  
SOLUTION  
Bad motor or capacitor  
Faulty contactor  
Replace defective motor  
Pre-wash/power wash  
motor inoperative  
Replace contactor  
Fuse is burned out  
Replace fuse  
Machine inoperative  
Table limit switch  
Remove dish rack at switch  
Replace reed switch  
Replace reed switch  
Replace switch  
Defective door reed switch  
Defective start reed switch  
Defective auto/manual switch  
Defective 60 Sec. Timer  
Defective 60 Sec. Timer or settings  
Contactor stuck  
Replace timer  
Replace timer or change settings  
Replace contactor  
Machine runs continuously  
Heater (no heat)  
Float switch  
Check movement-replace it  
Replace thermostat or adjust  
Replace heater contactor  
Replace heater  
Defective thermostat or setting  
Defective heater contactor  
Defective heater  
Defective heater switch  
Wire connections  
Replace switch  
Check and correct  
Replace rack  
Broken rack  
Racks stuck  
Tray track alignment  
Low incoming water supply  
(150°F-low temp, 180 °F- high temp)  
Thermostat setting  
Adjust properly  
Check hot water supply  
Low wash tank  
temperature  
Adjust thermostat  
Vent hoods  
Close vents as much as possible  
Replace heater  
Defective heater  
Plugged rinse jets  
Remove and clean  
Pressure regulator out of adjustment  
Water sol. valve coil or diaphragm  
Dirty rinse jets  
Adjust pressure regulator  
Replace or clean  
Low rinse water pressure  
or no rinse  
Remove and clean jets  
Replace reed switch  
Check dispenser troubleshooting guide  
Set 20 psi.  
Defective rinse reed switch  
Dispenser or settings  
Chemicals  
Rinse pressure  
Quick drain on pre-wash end  
Plumb quick drain back into pre-wash  
tank above water line  
Machine loosing water  
Sheet pans  
Use CMA sheet pan rack  
Close completely  
Drain valves open  
Tank water level low  
Check rinse pressure, drain valve open  
Low spray arm pressure  
Clogged jets  
Clean jets  
Motors connected wrong  
Connect motors to reverse impeller  
direction  
MODEL CMA-66 Installation & Operation Manual Rev. 1.09  
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Customer Notice  
4. CMA-66 Customer Notice  
MODEL CMA-66 Installation & Operation Manual Rev. 1.09  
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Customer Notice  
TIPS TO SAVE A SERVICE CHARGE  
If the Lessee of this equipment initiates a service call and it is subsequently determined that the  
problem does not relate to part failure or out of chemicals, there will be a minimum service charge  
for a service person to respond.  
It is recommended that you check the following items before initiating a service call:  
Circuit breaker position. Should be “ON”.  
Clogged drains (at any point in drain line).  
Lack of soft water (check salt level in brine tank).  
Lack of hot water due to valves shut off or incorrect thermostat settings.  
Failure of equipment unrelated to the machine.  
Abuse to equipment or failure to perform minimum cleaning requirements as outlined at  
time of installation.  
a. Rinse and wash arm tips clean and free of debris.  
b. Strainer trays clean and free of debris.  
c. Water tank drains clean and free of debris.  
Trip switch blocked or held from free movement due to a lodged utensil or dish.  
Lines to chemical buckets found in wrong containers or empty. (Lines to the buckets are  
color-coded.)  
Lessee’s service responsibility shall be limited to its initial orientation, delivery of chemicals,  
adjustment of chemical injection system, and replacement of parts found to be worn or defective  
MODEL CMA-66 Installation & Operation Manual Rev. 1.09  
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Electrical Diagrams  
5. Electrical Diagram  
MODEL CMA-66 Installation & Operation Manual Rev. 1.09  
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Operation  
6. Electrical Diagram (Old Models)  
MODEL CMA-66 Installation & Operation Manual Rev. 1.09  
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