CHAMPION USN72 - Manual (Page 48)

Part 3: OPERATION
30
3.6 Operation Summary
The following summarizes the steps for the normal operation of your
dishwasher.
1. Check that spray arms, curtains, scrap screens, and doors are in place.
Refer to Figures 3.4 and 3.5 below.
2. Check that detergent and rinse aid reservoirs are replenished.
(Dispensing equipment and chemicals are supplied by others.)
3. Check that drains are closed.
4. Turn the power on to the dishwasher at the main service disconnect switch.
5. Turn the power on to the electric booster at the main service disconnect switch
(for electric booster only).
6. Open manual tank fill valves. Monitor water level gauges.
7. Close fill valves when water level reaches center of water level gauges.
8. Turn power selector switch at remote control cabinet to ON.
9. Wait for tank water temperatures to reach operating temperature.
Wash tank temperature = 150 ° F. minimum
Power rinse tank temperature = 160 ° F. minimum
10. Press GREEN start button on control cabinet. Pumps and conveyor run.
11. Scrap and prerinse wares. Place in dishracks. Do not overload racks.
12. Slide dishrack into load end of dishwasher.
13. Check the final rinse temperature and the final rinse pressure during the final rinse
(180 ° -195 ° F @ 20-22 psig flow pressure).
NOTE:
The dishwasher may be stopped any time during the cycle by pressing the STOP
button on the control cabinet. Press the GREEN start button and all wares inside
the dishwasher will be fully washed and rinsed.
14. Refer to Part 4.2, Cleaning Schedule, for daily cleaning instructions.
15. Perform the shutdown procedure described on the preceding page.
Champ
ion
SPRAY ARM
O-RING
O-RING
END CAP
Figure 3.4
Curtain Placement
(Right to left model shown)
Figure 3.5
Spray Arm Assembly
(Lower manifold shown)