DH5000T

Overview

The Champion DH5000T is a high-temperature, hood-type commercial dishwasher for kitchens that need to wash dish racks as well as pots, pans and other heavily soiled wares. It is a hot-water sanitizing machine with a fresh-water final rinse and a built-in stainless-steel electric booster. The machine has dishwasher cycles and longer pot-and-pan cycles, with wash and rinse temperatures shown on digital displays.

Champion’s published DH5000T specification sheet lists a capacity of up to 55 racks per hour. The manufacturer’s out-of-production manuals include a DH5000T installation and operation manual for machines beginning with serial number D150712934, and a parts manual for machines beginning with serial number D150712811. Confirm the machine’s serial number when selecting documentation or replacement parts. Champion identifies the DH5000T as out of production.

Key Features

• High-temperature sanitizing with a fresh-water final rinse.
• Built-in stainless-steel electric booster, specified for a 40° or 70° rise in the DH5000T product sheet.
• Four selected cycle times: 1 minute and 1.5 minutes for normally soiled dishware, and 4 minutes and 6 minutes for pots, pans and heavily soiled wares.
• Rinse Sentry monitors booster temperature and can add time to help achieve the specified final-rinse temperature.
• Automatic tank fill and an electrically operated automatic drain valve.
• Interchangeable upper and lower wash and rinse spray arms are identified in the product information.
• The product sheet describes the machine as ENERGY STAR qualified and dual NSF listed as a dishwasher and potwasher.
• A ventless heat recovery option is identified in the manual. Option-specific utility requirements differ from the standard model.

Specifications

• Model: Champion DH5000T.
• Equipment type: high-temperature hood-type dishwashing machine.
• Published maximum capacity: 55 racks per hour.
• Wash tank capacity: 9.5 US gallons (36 litres; 7.9 Imperial gallons).
• Wash pump motor: 2 HP.
• Maximum-use water consumption: 47 gallons per hour.
• Water use per rack: 0.85 US gallon (3.2 litres; 0.7 Imperial gallon) in dishwasher mode; 1.18 US gallons (4.5 litres; 0.98 Imperial gallon) in pot-and-pan mode.
• Wash temperature: 150°F (66°C).
• Final-rinse temperature: 180°F (82°C).
• Electric tank heat: 5.2 kW.
• Electric booster: 7.5–10 kW, depending on configuration.
• Dishwasher-mode total cycles: 60 seconds and 90 seconds.
• Pot-and-pan-mode total cycles: 240 seconds and 360 seconds.
• Standard-model hot-water connection: 3/4-inch NPT; the product sheet specifies 110–140°F water and 20–22 PSI flowing pressure.
• Drain connection: 2-inch OD; maximum flow rate 15 GPM.
• Published dimensions from the DH5000T retailer listing: 34.5 inches wide, 31.87 inches deep and 72 inches high.
• Electrical configurations with booster, as listed on the specification sheet: 208–240/60/1, rated 71–81 A, minimum supply circuit ampacity 100 A and maximum overcurrent protection 100 A; 208–240/60/3, rated 42–48 A, minimum 60 A and maximum 60 A; 460–480/60/3, rated 20–21 A, minimum 30 A and maximum 30 A.
• Electrical configurations without booster, as listed on the specification sheet: 208–240/60/1, rated 35–39 A, minimum supply circuit ampacity 45 A and maximum overcurrent protection 45 A; 208–240/60/3, rated 21–24 A, minimum 30 A and maximum 30 A; 460–480/60/3, rated 11 A, minimum 20 A and maximum 20 A.

Installation & Requirements

Placement and service access

The installation and operation manual calls for utility connections at the installation site to be checked against the dishwasher’s connections. The machine has four adjustable feet and must be levelled front-to-back and side-to-side. For straight-through operation, the manual specifies 20 inches of clearance out from the front and 20 inches out from the left side, with 27 inches of service clearance above the floor. For a corner-operation machine, it specifies 35 inches out from the front under the right-hand tabling, 35 inches out from the left side under the left-hand tabling, and 35 inches out from the front of the machine, with 27 inches of clearance above the floor on all sides.

Water, drain and electrical connections

For the standard machine, the product sheet specifies a 3/4-inch NPT hot-water connection, incoming water at 110–140°F and 20–22 PSI flowing pressure. The manual describes a 2-inch OD slip-fit drain connection, a maximum drain flow of 15 US GPM and an automatic electric drain valve. It notes that local codes may require a backflow preventer and pressure relief tank in the water supply; these are not supplied by the factory.

Electrical supply requirements depend on the machine’s voltage, phase and booster configuration. Use the rating plate and the electrical requirements above to identify the applicable supply. The manual requires installation to comply with applicable local electrical, plumbing, health and safety codes and references the National Electrical Code, NFPA 70, the Canadian Electrical Code, Part 1, CSA C22.1, and NFPA 96. Electrical and plumbing connections are to be made by qualified personnel.

Ventilation and chemical connections

For standard-model installations using an approved vent hood, the manual says a vent-fan signal may be required. The dishwasher provides a signal connection and a fused 120 VAC connection limited to a maximum 1.5 A for an external vent-fan contactor; the manual cautions not to connect a vent-fan motor directly to those terminals. A ventless heat recovery option is also identified, but its installation requirements are not interchangeable with those of the standard model.

The manual specifies non-chlorinated commercial-grade detergent. The wash tank has a detergent injection point and a probe opening, and the machine provides fused 120 VAC, 1.5 A maximum connections for chemical dispensing equipment. On the standard model, the rinse-aid injection point is a 1/8-inch NPT pipe plug near the vacuum breaker. The manual gives rinse use per rack as 0.85 US gallon for standard dishwashing and 1.18 US gallons for pot-and-pan washing.

Operation

Prepare and load

Before operation, turn on the water supply and main power, install the upper and lower wash and rinse spray arms, and check that they spin freely. Install the pump strainer and both scrap screens. Remove large food particles before loading and wash one rack at a time without overloading it. Load plates in a peg rack; bowls and glasses in a flat-bottom rack; silverware in a single layer in a flat-bottom rack; pots, pans and utensils upside down in a flat-bottom rack; and bake sheets and trays on their short edge in a bake-sheet rack. The manual says not to wash foreign objects such as floor mats, mops or tools, and not to use ferrous-metal scrub pads on wares or machine surfaces.

Run a cycle

Press the green power button to turn on the machine; it fills automatically. Allow approximately 15 minutes for the wash tank to reach 150°F, as shown on the digital wash-temperature display. Select a blue cycle button: 1 minute or 1.5 minutes for normally soiled wares, or 4 minutes or 6 minutes for pots, pans and heavily soiled wares. Close the door to begin the automatic timed cycle. The green cycle light illuminates while a cycle is running. Opening the door during a cycle resets the wash timer, and the machine restarts the cycle from the beginning when the door is closed.

During the final rinse, Rinse Sentry monitors booster temperature to help maintain a final-rinse temperature of 180°F. If the temperature is below 180°F, the feature can add up to 5 minutes to the selected cycle. The manual specifies a minimum final-rinse pressure of 20 PSI and temperature of 180°F. The cycle light goes out when the final rinse is complete, and the selected time remains lit. The machine repeats the selected cycle until a different time is selected.

Drain

To drain the machine, remove all wares and switch the power off. The electric drain valve opens and the machine drains for 10 minutes, then the valve closes and the machine powers off. The manual states that switching the power on and immediately off starts another 10-minute drain cycle.

Cleaning & Maintenance

The manual says to clean the machine at the end of each meal period, after every 2 hours of continuous operation, and at the end of the day. Switch off the machine and allow its automatic drain cycle to run. Open the door and flush the interior with fresh water. Remove the upper and lower wash and rinse spray arms and flush them with clean water. Check the rinse-arm nozzles; if needed, remove the end plugs and clear the nozzles with a small paper clip, then flush the arms and reinstall the plugs.

Remove the scrap screens and pump strainer carefully so debris does not fall into the wash tank. Flush and backflush them in a sink; do not strike the screens against hard surfaces. Clean the round drain screen in the bottom of the wash tank and clean the float switch. Rinse and drain the machine, wipe the interior with a soft cloth, and reinstall the screens and spray arms, checking that the arms spin freely. Wipe the exterior with a soft cloth and mild detergent. Do not flush the exterior with water. Leave the door open to dry the interior.

For daily maintenance, check and clean spray jets as needed, verify that the water supply is on and the drain is not clogged, check that the temperature displays operate, inspect dish racks, refill chemical containers as required, and follow the cleaning procedure. Weekly checks include inspecting water lines and underneath the machine for leaks, checking that the floor drain or piping handles the drain discharge, confirming the machine is level, removing accumulated lime from the wash-tank heating element, and checking the scrap screen and spray arms for damage. The manual recommends an annual preventive-maintenance inspection by an authorized service agent. It lists no lubrication points or lubrication schedule.

Mineral deposits, or lime, should be removed regularly. The manual warns that deliming solution must never be mixed with chlorine bleach or other listed halogen sanitizing agents, as hazardous gases may form. Follow the chemical supplier’s directions and use protective clothing, eye protection, rubber gloves and rubber aprons when handling deliming chemicals.

Applications

The DH5000T supports both commercial dishwashing and pot-and-pan washing. The manual identifies plates, bowls, glasses, silverware, pots, pans, utensils, bake sheets and trays as wares that can be loaded using the appropriate rack and orientation. Its longer cycles are intended for pots, pans and heavily soiled wares.