DH5000T VHR

Overview

The Champion DH5000T VHR is a tall hood-type dishwasher identified in the manual as a hot-water sanitizing machine with a fresh-water rinse and a built-in stainless steel electric booster. Ventless heat recovery (VHR) is the option specified for this model. The controls provide four timed selections, while digital displays show wash-tank and final-rinse temperatures. The machine also has Rinse Sentry, which monitors booster temperature and can extend a selected cycle when the final-rinse temperature is below its target.

This page describes the DH5000T VHR. The manual also covers related model designations, but specifications below are limited to details stated for the VHR model or the DH5000T family.

Key Features

• Four cycle selections: The control panel has buttons for 1-, 1.5-, 4- and 6-minute total cycle times. The manual associates the shorter selections with normally soiled wares and the longer selections with pots, pans and heavily soiled wares.
• Digital temperature displays: Separate wash and rinse displays show water temperatures. The wash display uses green LEDs when wash water reaches 150°F; the manual gives 180°F as the final-rinse target.
• Rinse Sentry: The feature continuously monitors the temperature inside the booster heater. If it is below 180°F, Rinse Sentry can add up to 5 minutes to the selected cycle.
• Automatic filling and draining: The machine fills automatically at startup and has an electrically operated drain valve. Switching the power off starts a 10-minute drain cycle.
• VHR water connection: The VHR installation instructions specify a cold-water supply connection.

Specifications

• Product type: Tall hood-type dishwasher.
• Model: Champion DH5000T VHR.
• Sanitizing and rinse: Hot-water sanitizing with fresh-water rinse.
• Booster: Built-in stainless steel electric booster. The parts manual identifies a 10 kW heater for the VHR option and lists 208–240 V, 60 Hz, single- or three-phase, and 480 V, 60 Hz, three-phase heater configurations.
• Cycle selections: 1, 1.5, 4 and 6 minutes total cycle time.
• Wash-tank temperature: The manual directs the operator to wait until the display indicates 150°F / 66°C.
• Final-rinse temperature: Rinse Sentry assists in maintaining 180°F / 82°C. The manual says to check for a minimum of 180°F during final rinse.
• Rinse Sentry extension: Up to 5 minutes may be added when booster temperature is below 180°F.
• VHR water supply: Minimum ¾-inch NPT cold-water supply line.
• VHR incoming cold-water temperature: 55–75°F / 13–24°C. The VHR connection information also states a booster rise of 40–70°F.
• VHR incoming supply flowing pressure: Minimum 45 PSI / 310 kPa.
• Operating flowing pressure: Minimum/maximum 20/25 PSI / 138/172 kPa, as shown in the manual’s water-connection information.
• Water hardness: 3 grains per US gallon or less; the manual also prints 0.83 Imperial gallons and 5.3 mg/L or less.
• Drain: Gravity drain with a 2-inch OD slip-fit hose connection; maximum flow rate 15 US GPM / 12.5 Imperial GPM / 57 LPM. The machine has an automatic electric drain valve.
• Drain cycle: 10 minutes.
• Wash-tank capacity: 9.5 US gallons / 7.9 Imperial gallons / 36 L.
• Chemical connection: The manual specifies non-chlorinated commercial-grade detergent. A fused 120 VAC, 1.5 A maximum connection is provided for chemical dispensing equipment if needed.
• Service clearance, straight-through placement: 20 inches out from the front and 20 inches out from the left side, with 27 inches above the floor for servicing.
• Service clearance, corner placement: 35 inches out from the front under the right-hand tabling, 35 inches out from the left-hand side under the left-hand tabling, and 35 inches out from the front of the machine; 27 inches above the floor on all sides.

Installation & Requirements

Placement and service access

Before placement, compare the installation-site utility connections with the dishwasher connections. The manual describes different servicing clearances for straight-through and corner operation. For straight-through operation, it calls for 20 inches of clearance out from the front and 20 inches out from the left side, with 27 inches above the floor for servicing. For corner operation, it specifies 35 inches out from the front beneath the right-hand tabling, 35 inches out from the left side beneath the left-hand tabling, and 35 inches out from the front of the machine. It calls for 27 inches above the floor on all sides for corner servicing. Four adjustable feet are provided; level the machine front to back and side to side.

Water and drain

For the VHR model, the manual specifies a minimum ¾-inch NPT cold-water supply line, incoming water at 55–75°F / 13–24°C, a minimum incoming supply flowing pressure of 45 PSI / 310 kPa, and water hardness of 3 grains per US gallon or less. It also lists a 40–70°F booster rise and operating flowing pressure of 20/25 PSI / 138/172 kPa minimum/maximum. Install a ¾-inch or larger shut-off valve as close to the dishwasher as possible for servicing. The installer must flush debris from the water line before connecting it, as debris can damage the supply valves.

The drain connection is a 2-inch OD slip-fit hose connection for gravity drainage. The manual states a maximum drain flow of 15 US GPM / 12.5 Imperial GPM / 57 LPM and requires the connection to comply with local plumbing, health and safety codes. Local requirements may call for a backflow preventer and pressure relief tank in the cold-water supply; the manual says these are not supplied by the factory. A drain-water tempering kit is available as a field-installed option if required by local authorities.

Electrical and chemical connections

The manual requires installation to comply with applicable local electrical, plumbing, health and safety codes. In the absence of local codes, it cites the National Electrical Code, NFPA 70; Canadian Electrical Code, Part 1, CSA C22.1; and NFPA 96, the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. Electrical connection work is to be performed with power disconnected, locked out and tagged out. The VHR booster parts listing identifies a 10 kW heater and the electrical configurations recorded in the Specifications section; confirm the machine’s rating plate and installation documentation for the specific unit.

The manual calls for non-chlorinated commercial-grade detergent. Detergent injection and probe openings are identified on the lower right side of the tank, and the detergent signal connection is behind the lower front panel. A fused 120 VAC, 1.5 A maximum connection is provided for chemical dispensing equipment if needed. The manual’s vent-fan-control instructions apply to the standard model only and are not presented here as a VHR requirement.

Operation

Set up and start

Before operation, turn on the water supply and main power. Install the upper and lower wash and rinse spray arms and confirm that they spin freely. Install the pump strainer and both scrap screens. Remove large food particles before loading wares, do not overload racks, and wash one rack at a time. The manual cautions against washing foreign objects such as floor mats, mops or tools.

Close the door and press the power button. The power light illuminates and the machine fills automatically. Allow approximately 15 minutes for the wash-tank display to indicate 150°F / 66°C, then select a cycle and close the door to start it. The green cycle light illuminates during the automatic timed cycle. The wash cycle is followed by the final rinse. Opening the door during a cycle resets the wash timer, and the dishwasher restarts the cycle from the beginning. When final rinse is complete, the cycle light goes out; open the door and remove the clean rack. The selected time button remains illuminated, and the machine repeats that time cycle until another is selected.

Loading and cycle selection

The control panel offers 1-, 1.5-, 4- and 6-minute total cycle selections. The manual identifies the 1- and 1.5-minute selections for normally soiled wares and the longer selections for pots, pans and heavily soiled wares. Load plates in a peg rack; bowls and glasses in a flat-bottom rack; silverware in a single layer in a flat-bottom rack; and pots, pans and utensils upside down in a flat-bottom rack. Load bake sheets and trays on their short edge in a bake-sheet rack. Do not use metal scrub pads, and avoid putting ferrous metal into the machine.

Final rinse and drain

During final rinse, the manual directs operators to check for a minimum temperature of 180°F / 82°C and a minimum pressure of 20 PSI. Rinse Sentry can add up to 5 minutes to the selected cycle if booster temperature is below 180°F. Repeated Rinse Sentry operation may indicate low incoming water temperature.

To drain the machine, remove all wares and switch the power off. The power light goes out, the electric drain valve opens, and the machine drains for 10 minutes before the valve closes and the machine powers off. Switching the power on and immediately off starts another 10-minute drain cycle.

Cleaning & Maintenance

Routine cleaning

The manual calls for cleaning at the end of each meal period, after every 2 hours of continuous operation, and at the end of the day. Switch the power off to open the electric drain valve and drain the machine. 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 lime or debris from the nozzles with a small paper clip, then flush 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. Confirm that the spray 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.

Deliming and scheduled maintenance

The manual explains that mineral deposits, or lime, can build up on interior surfaces as a white haze or granular solid and says the dishwasher should be delimed regularly. Contact a qualified chemical supplier for deliming chemicals and instructions, and follow the supplier’s directions. Wear protective clothing and eye protection when handling cleaning chemicals. Never mix deliming solution or other acids with chlorine, iodine, bromine or fluorine; the manual warns that mixing deliming solution with sodium hypochlorite (chlorine bleach) can produce hazardous gases.

• Daily: Check wash- and rinse-arm spray jets and clean as needed; confirm the water supply is on and the drain is not clogged; check that temperature displays work; inspect dish racks; refill chemical containers as required; and follow the cleaning procedure.
• Weekly: Repeat the daily checks; inspect water lines and underneath the machine for leaks; confirm the floor drain or piping handles the drain discharge; check that the dishwasher is level; clean lime deposits from the wash-tank heating element; and inspect scrap screens and spray arms for damage.
• Yearly: Contact an authorized service agent for a preventive maintenance inspection.

The manual states that this dishwasher has no lubrication points or lubrication schedule. Consult the chemical supplier for maintenance of the dispensing system.

Applications

The DH5000T VHR is described for washing dishware as well as pots, pans and heavily soiled wares. The manual provides loading guidance for plates, bowls, glasses, silverware, pots, pans, utensils, bake sheets and trays, using the rack type appropriate to each load. Remove large food particles before loading and wash one rack at a time.