CHAMPION DL2000 User Manual
Owner’s Manual
Keep with machine for reference
2674 N. Service Road, Jordan Station
Low Temp
3765 Champion Boulevard
free:800/858-4477
Model DL2000
3 Door Lift Models
Owner’s Manual
Revision 1.02A
Winston-Salem, NC 27105
336/661-1556 Fax: 336/661-1660 Toll-
Ontario, Canada LDR 1SO
905/562-4195 Fax: 905/562-4618
Toll-free:800/263-5798
Title
Installation & Operation
Rev 1.02A
TABLE OF CONTENTS
SPECIFICATIONS .................................................................................................................................. 3
3 Door Lift Model ................................................................................................................................................. 3
GETTING STARTED .............................................................................................................................. 4
Introduction to 3Door Lift Model .......................................................................................................................... 4
Receiving and Installation ..................................................................................................................................... 4
1. Packaging .................................................................................................................................................. 4
2. Plumbing.................................................................................................................................................... 4
3. Electrical .................................................................................................................................................... 4
4. Chemical Feeder ........................................................................................................................................ 4
5. Scrap Trap Accumulator ............................................................................................................................ 5
6. Water Line ................................................................................................................................................. 6
7. Activating Machine ................................................................................................................................... 6
OPERATION ............................................................................................................................................ 7
Starting Instructions ............................................................................................................................................... 7
Operating Instructions ........................................................................................................................................... 8
1. Scraping a nd Pre-rinse ............................................................................................................................... 8
2. Sorting and R acking .................................................................................................................................. 8
3. Racking dishes ........................................................................................................................................... 8
4. Racking glasses ......................................................................................................................................... 9
5. Racking flatware ........................................................................................................................................ 9
6. Stacking & S torage .................................................................................................................................... 9
Cleaning and Maintenance .................................................................................................................................. 11
1. Cleaning the drain screen......................................................................................................................... 11
2. Cleaning the washer arms ........................................................................................................................ 11
3. Check Oper ations .................................................................................................................................... 11
4. Cleanup .................................................................................................................................................... 12
5. Empty the Scrap Tray .............................................................................................................................. 12
Quick servi ce guide ............................................................................................................................................. 13
Troubleshooting t he 3 Door LiftModel ............................................................................................................... 14
Will Not Start .......................................................................................................................................... 14
Out of Chemical....................................................................................................................................... 14
Dishes/Glasses are Not Clean .................................................................................................................. 14
Machine Will Not Hold Water ................................................................................................................ 14
Water Running o n the Floor .................................................................................................................... 14
Water Will Not Drain From the Machine ................................................................................................ 14
Water Coming Out of the Door ............................................................................................................... 14
Machine Will Not Shut Off ..................................................................................................................... 14
Machine Will Not Fill .............................................................................................................................. 14
ADDENDUM FOR MACHINES INSTALLED IN THE CITY OF CHICAGO ................................ 15
ELECTRICAL DIAGRAM .................................................................................................................... 16
Page 2
Title
WATER CONSUMPTION
PER RACK
.93 GAL.
3.53 L
PER HOUR
37 GAL.
139 L
OPERATING CYCLE
WASH TIME-SEC
45
45
RINSE TIME-SEC
30
30
DWELL TIME-SEC
15
15
TOTAL CY C LE
90 Sec
90 Sec
OPERATING CAPACITY
RACKS PER HOUR
40
40
WASH TANK CAPACITY
1.7 GAL.
6.44 L
PUMP CAPACITY
35 GPM
132.5 LPM
WATER REQUIREMENTS
- Minimum
120°F
49°C
- Recommended
140°F
60°C
WATER INLET
½”
-
DRAIN CONNECTION
2”
-
CYCLE TEMPERATURES
WASH-°F (Minimum)
120°F
49°C
FRAME DIMENSIONS
DEPTH
25 ¾”
65.4 cm
WIDTH
25 ¾”
65.4 cm
TABLE HEIGHT
34”
86.0 cm
MAX CLEARANCE FOR DISHES
17”
43.0 cm
ELECTRICAL*
115 VAC
16 AMPS
WASH PUMP MOTOR 1 HP
13.4 AMPS
*Warning: Electrical and plumbing connections ne e d to be made by a qualified
Electrical, Plumbing and Safety codes.
SHIPPING WEI GHT
E (Approximate)
218#
98.7 kg
SPECIFICATIONS
3 Door Lift Model
Installation & Operation
Rev 1.02A
service person who will co mply with all available Federal, State and Loc al Health,
E-EXT (Approximate)
260#
Page 3
117.8 kg
Title
Installation & Operation
Rev 1.02A
GETTING STARTED
Introduction to 3Door Lift Model
Dishwashers have been us ed w or l dwide 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. Plumbing
The machine needs the following:
2” pipe for the drain outlet
½” pipe for the incoming water
A flex hose or quick disconnect union. The water inlet is at the top left corner of the dishwasher
3. Electrical
The machine is 110 volt. The master switch is at the top left side of the control box.
WARNING: Electrica l and plumbing connections need to be made by a qualified service person
who will comply with all available F e de r al, State, and local Health, Electr ic al, Plumbing Safety
Codes.
4. Chemical Feeder
The peristaltic pumps are assembled and included within the machine.
Page 4
Title
Not supplied with
5. Scrap Trap Accumulator
The scrap trap accumulator is designed to perform two basic functions:
It allows a method to discharge all the heavy solids out of the machine with each wash and rinse
cycle.
It provides capacity to drain the contents of one cycle regardless of the ability of the existing drain
to accept the discharge rate.
There is a drain connection sleeve (2”) on the bottom of the scrap accumulator (See drain connection
instruction).
Standard dishwashers operate on 110 volts. Other voltage requirements are available on request. When
installing the single rack u nits, either model 3 Door Lift, it is recommended that a clean 20 amp circuit
be provided to the machine.
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.
SCRAP TRAP ACCUMULATOR CONNECT ION:
Installation & Operation
Rev 1.02A
Machine
Page 5
Title
Installation & Operation
Rev 1.02A
6. Water Line
The 3 Door Lift model should plumbed with ½” hot water line. The time necessary to deliver water to
the machine is controlled by the number four cam. This cam provides the serviceman with the
opportunity to fine-tune the machine to deliver the proper amount with each cycle. Refer to the service
manual for an in depth discussion of this procedure.
7. Activating Machine
The machine is equipped with a prime switch to activate the peristaltic pump at any time the master
switch is “ON”.
Following the completion of the installation, always fill the machine with water before the machine is
started.
Hold the fill button until the water level is approxima te ly ½” to ¾” below the overflow hole in the
PVC standpipe. This water level should be approximately even with the bottom edge splash guard
in sump area of machine.
Activate the prime switches for the three chemical pumps until the product is discharging into the
sump.
To start the machine, close the doors and the machine will cycle automatically.
The amount of product delivered by each cam is controlled by changing the opening in each cam. When
the micro switch rides down into the cam, the peristaltic pump motor begins to rotate. It will continue to
rotate until it rides up out of the groove. Therefore, to extend the amount of product delivered to the
machine, open the groove. To reduce the amount of product delivered to the machine, close the groove.
Cams are slip fit. A cam adjustment wrench is provided, but the cam can be adjusted with a small
screwdriver or the edge of a table knife.
Technical personnel are available during normal business hours should you, as an installer, have any
questions. We are available to serve you at 800-854-6417.
DISCLAIMER OF LIABILITY OF WARRANTY: COMPANY EXPRESSLY DISCLAIMS ANY AND ALL WARRANTIES, EXPRESS OR IMPLIED, RELATING TO THE INSTALLATION OF ANY AND ALL
EQUIPMENT THAT IS INSTALLED BY CHEMICAL DEALERS, CONTRACTED SERVICERS OR THIRD PARTY SERVICERS TO EQUIPMENT. IF THE INSTALLATION INSTRUCTI ONS ARE NOT
FOLLOWED EXACTLY (TO THE LETTER), OR, IF ANY PERSO N OR COMPANY CONDUCTING THE INSTALLATION OF THE EQUIPMENT, REVISE THE INSTALLATION PROCEDURES OR ALTER
THE INSTRUCTIONS IN ANY MANNER, THE WARRANTY BECOMES VOID. IF, DUE TO THE IMPROPER INSTALLATION OF EQUIPMENT, THIS EQUIPMENT CEASES T O OPERATE PROPERLY OR
AFFECTS OTHER PARTS OF THE DISHWASHING EQUIPMENT, IN THAT THE OTHER PARTS BECOME DEFECTIVE, THE WARRANTY BECOMES VOID. A WILL NOT BE LIABLE OR RESPONSIBLE
OR WARRANT EQUIPMENT, DUE TO IMPROPER INSTALLATION OF ANY MODEL DISHWASHER.
Page 6
Title
Installation & Operation
Rev 1.02A
OPERATION
3 Door Lift dishwashers have been used worldwide for many years. This manual has been written to help you, the
operator, in your job.
The manual is divided into three sections. Sections A and B cover start-up and dish handling, and section C
covers troubleshooting.
Starting Instructions
Drain water if it is cold by lifting drain ball until all water is out of the machine.
Check drain screen and clean.
Replace it properly into the sump housing.
Check wash arm spray tips. If clogged, clean with toothpick and rinse at sink.
Check chemical lines to chemical containers
A. Red – detergent line
B. Blue – rinse agent line
C. Clear/White – sanitizer destainer line.
Press fill switch; fill until water is ½” lower than overflow on drain ball shaft or to the bottom of splash
shield.
Hold fill switch in until water level is proper and check temperature (should be approximately 140
degrees Fahrenheit; 60 degrees Celsius).
Insert tray of dishes into machine and close doors. Machine will automatically start when doors are
closed.
After the machine green cycle light turns off, raise doors, remove trays, and allow to dry before stacking.
If the doors are lifted during a wash cycle, the machine will automatically shut off.
3 Door Lift Model will complete the wash and rinse cycle and automatically feed the proper chemical
and turn itself off.
Page 7
Title
HAND SCRAPING
WET SCRAPING
DON’T PILE DISHES!!
PROPER RACKING
Operating Instru ctions
1. Scraping and Pre-rinse
Remove remaining food from utensils. Scrape by hand or by using a cleaning tool such as a sponge or
rubber spatula. For protection of the hands, wear gloves.
Use a pre-rinse hose for wet scraping to remove small particles of soil not removed by the hand scraping
operation. The purpose is to keep excessive garbage from going into the dishwashing machine.
For flatware, it is recommended that they be pre-soaked in a deep pan, generally a bus pan, using a
presoak detergent. This will prevent drying or adhering of soil on flatware and reduce tarnishing. A
presoak detergent is especially useful for the removal of protein soil such as egg, syrup, etc. Allot
approximately 30 minutes for presoaking if possible for better results.
2. Sorting and Racking
Properly placing the utensils in the rack is one of the most important jobs the operator must perform.
Sort out different utensils, separating dishes, bowls, cups, glassware and flatware.
3. Racking dishes
Installation & Operation
Rev 1.02A
Note in the illustration that the
plates are racked without
overlapping and that the sprays
from the top spray arm will strike
the food contact surfaces of the
dishes (face of the dishes)
Rack all the same sized plates together row by row. The dish rack will hold them just right for proper
washing. The entire surface of the soiled dish must be covered by the spray arm to provide sufficient
scrubbing action when the detergent solution is being sprayed on that dish.
Stacking dishes will not save time because the dishes will not be cleaned during the wash cycle and will
require sorting and rewashing.
Page 8
GLASS RACKING
CUP RACKING
WASH BASKET
4. Racking glasses
Glasses, cups, bowls and other deep dishes must be racked faced down. This is so as not to carry out
wash water and so the sprays can work on the internal surfaces. Rack glasses and cups in a properly
sized compartmentalized glass rack. Allow to air dry.
Glasses should be placed in the racks upside down in each compartment. The rinse additive is injected
into the rinse water to prevent spotting and speed the drying process. (Note: Company’s representative
can help you select the proper glass rack for your glasses.
5. Racking flatware
After presoaking, flatware is placed in a wash basket with handles down to prevent them from “nesting”
which provides maximum exposure to the wash process.
Title
Installation & Operation
Rev 1.02A
6. Stacking & Storage
Page 9
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