Owner's Manual

Title
Installation & Operation
Rev 1.02A
Model EAH / EC Dishwasher
02/07/11
Page 4
GETTING STARTED
Introduction to EAH and EC
CMA dishwashers have been used world -wide for many years. This manual has been written to help you, the
operator, in your job. Your job is one of the “most important” in this restaurant. Why? Your product, the dishes
and glasses, is the first thing the customer notices when he sits down.. Clean, sparkling dishes and silverware will
set the mood for the customer when he observes the table setting.
Receiving and Installation
The dishwasher is shipped from the factory bubble packed on a pallet. The guidelines are listed in a step-by-step
procedure for your reference.
1. Packaging
Unwrap the machine and check for the following component parts:
 Scrap accumulator complete with lid and scrap tray. This is normally an integral part of the
machine
 Tube stiffeners. Tube stiffeners must be used to prevent the feed tubes from curling inside the
chemical pail and sucking air. These are pre-installed to the chemical pump and attached to the
back of the dishmachine. The ends of the chemical tubing have been flared so that the tubing will
not pull out of the stiffener. Red is for detergent, white for sanitizer, and blue for rinse aid.
2. Electrical
Prior to installation make sure the electrical supply is compatible with the specifications on the machines data
plate.
CMA standard dishwashers operate on 110 volts. Other voltage requirements are available on request.
WARNING: Electrical and grounding connections must comply with the applicable portions of the National
Electrical Code and/or other local electrical codes.
Note: For supply connections, use copper wire only rated at 90 degree C minimum.
WARNING: Electrical and plumbing connections need to be made by a qualified service person who will
comply with all available Federal, State, and local Health, Electrical, Plumbing Safety Codes.