Water Inlet Connection
!
WARNING
SCALDING HAZARD!
Do not perform any work on a pressured hot water line .
Serious injury could result . Only qualified plumbers
should perform plumbing work . Do not attempt any
work on the dishwasher hot water supply plumbing
until you are certain the hot water supply is shut off .
NOTICE :
Temperatures required for soldering and
sweating will damage the dishwasher . If plumbing lines are
to be soldered or sweated, keep the heat source at least 6
inches (152 .4 mm) away from the dishwasher .
HOT WATER SUPPLY
The hot water heater should be set to deliver approximately
120° F (49° C) water to the dishwasher . Water that is too hot
can cause some detergents to lose effectiveness . Lower water
temperatures will increase run times . The hot water supply
pressure must be between 15 - 145 psi (1 - 10 bar) .
IMPORTANT NOTES:
•
If using a solder joint instead of a compression fitting, be
sure to complete all solder connections before connecting
the water supply line to the dishwasher .
•
Make sure there are no sharp bends or kinks in the water
line that might restrict water flow .
•
Always use appropriate seals when making plumbing
connections .
•
Before connecting the water supply line to the dishwasher,
flush the incoming water line for approximately 5 minutes
to clear any foreign material .
•
Properly tighten all water connections . Not doing so could
result in a leak .
•
Check local plumbing codes for approved plumbing pro-
cedures and accessories . All plumbing should be done in
accordance with national and local codes .
•
If using copper tubing or other material not depicted in
this manual for water supply, defer to a licensed plumber
for proper installation .
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•
Connect the dishwasher water supply line to the water
shut off valve . If one isn't already in the supply line, install
one (not provided) .
•
You will need to use an approved dishwasher water
supply line with the correct fittings for this connection .
•
After all connections are made, turn on the hot water and
check for leaks .
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