Error Code
medium
Hobart AM16 – Not Dispensing Chemicals
On your HOBART AM16 DISHWASHERS unit, chemicals not dispensing typically indicates issues…
Hobart AM16 - Inadequate rinse or rinse water temperature too low
Caution / Monitor Closely
Warning: The information provided here is for educational purposes only.
Working with commercial kitchen equipment involves high voltage, gas, and high temperatures.
We strongly recommend contacting a certified service technician for any repairs.
We are not responsible for any damage or injuries resulting from DIY repair attempts.
This information is provided 'as is' without any guarantees of completeness or accuracy.
TLDR
On your AM16 DISHWASHERS unit, an inadequate rinse or low rinse water temperature is commonly caused by excessive mineral deposits, insufficient incoming water temperature to the booster, or restricted rinse arm rotation. Addressing these issues ensures effective dishwashing performance.
Technical Details
Repair Steps:
- Inspect for Mineral Deposits: Visually check the interior of the wash tank, heating elements, rinse arms, and spray nozzles for scale or mineral buildup. Excessive deposits hinder water flow and heat transfer.
- Perform Deliming Procedure: Refer to your HOBART AM16 DISHWASHERS operator’s manual (typically page 27 as mentioned) for the specific deliming process. This usually involves using an approved commercial deliming agent to circulate through the machine, dissolving scale. Ensure proper PPE is worn.
- Verify Incoming Water Temperature (Non-Ventless Hot Machines):
- For non-ventless hot machines, confirm that the incoming water temperature supplied to the external booster heater is at least 110°F (43°C). Use a reliable thermometer to measure.
- If the temperature is too low, the booster heater will extend heating cycles, prolonging wash times.
- Check the building’s hot water supply and the pre-heater (if applicable) for proper function.
- Verify Incoming Water Temperature (Ventless Machines):
- For ventless machines, ensure the incoming water temperature directly to the machine is at least 55°F (13°C).
- If below this threshold, the machine’s internal booster will automatically extend the wash cycle to reach the required rinse temperature.
- Verify the facility’s cold water supply.
- Check Rinse Arm Rotation: Manually spin the upper and lower rinse arms to ensure they rotate freely without obstruction. Inspect the rinse arm bearings or bushings for wear or damage. Clean any food debris or scale that might be impeding rotation or clogging the spray nozzles. Ensure all nozzles are clear and directing water correctly.
- Confirm Booster Heater Operation: Listen for the booster heater cycling. If the machine takes an unusually long time to heat or never reaches temperature, the booster heating elements or thermostat may be faulty. Consult a qualified technician for electrical diagnosis and repair if the booster heater is suspect.
- Inspect Water Pressure: Ensure adequate water pressure is supplied to the dishwasher. Low water pressure can prevent proper rinse arm rotation and effective spray coverage. Check water supply valves are fully open.
Common Questions:
Q: Why are my dishes still coming out dirty or spotty?
A: Dirty or spotty dishes often indicate an inadequate rinse. This can be due to mineral buildup preventing proper water flow, insufficient rinse water temperature, or rinse arms that are not rotating correctly to distribute water. Follow the troubleshooting steps to diagnose the exact cause.
Q: What is the correct incoming water temperature for my HOBART AM16 DISHWASHERS?
A: For non-ventless hot machines, the incoming water to the booster should be at least 110°F (43°C). For ventless machines, the incoming water directly to the machine should be at least 55°F (13°C) to ensure efficient heating and cycle times.
Q: How often should I delime my commercial dishwasher?
A: The frequency of deliming depends on your water hardness and machine usage. In hard water areas or with heavy use, deliming may be necessary monthly or quarterly. Regular visual inspections for scale buildup will help determine the appropriate schedule. Always follow the manufacturer’s recommendations.
When to call a technician
Consider calling a certified technician if:
- The error keeps coming back after you've tried the steps above.
- You're not comfortable doing the checks or repairs yourself.
- You notice unusual noise, smell, or behaviour.
- Equipment is under warranty and you want official service.
- You need the unit back in service quickly with minimal downtime.