DL2000

Overview

The Champion DL2000 is a low-temperature, chemical-sanitizing door-type commercial dishwasher. The manufacturer’s specification sheet describes a machine that automatically washes, rinses and sanitizes standard 19-3/4-inch by 19-3/4-inch racks without a booster or tank heater. It is rated for 40 racks, or 160 covers, per hour and runs a 90-second wash, rinse and dwell cycle.

The DL2000 uses built-in chemical pumps and top-mounted controls. Its automatic start/stop function begins operation when the doors are closed, while the integrated scrap tray helps keep food soil out of the drain system. Documents supplied for this model do not all show the same water-use, pump-capacity or dish-opening figures. The specifications below identify the figures as stated in the current manufacturer sheet or the older manual where they differ.

Key Features

• Low-temperature chemical sanitizing: The manufacturer’s specification sheet states that the unit washes, rinses and sanitizes without a booster or tank heater.
• Rated output: 40 racks or 160 covers per hour, with a 90-second total cycle.
• Built-in chemical pumps: Top-mounted controls include chemical pumps and a deliming system for scale management.
• Automatic operation: Auto start/stop makes operation automatic when the doors are closed; the manual also describes automatic cycling after the doors close.
• Wash-arm system: Upper and lower stainless steel wash arms have reinforced end caps.
• Integrated scrap tray: The manufacturer’s current sheet describes an integrated tray that prevents food soil from entering the drain system. The manual also describes cleaning the drain screen and scrap tray.
• Airgap fill system: Listed as a standard feature on the manufacturer’s specification sheet.
• Optional items: A sanitizer alarm and DL2000 vent fan control are listed as options.

Specifications

• Model: Champion DL2000.
• Equipment type: Low-temperature door machine; chemical sanitizing.
• Rated capacity: 40 racks per hour; 160 covers per hour. The manufacturer’s sheet identifies the rack rate as NSF rated.
• Cycle: 90 seconds total: 45-second wash, 30-second rinse and 15-second dwell.
• Rack size: Standard 19-3/4-inch by 19-3/4-inch racks.
• Door opening: The current manufacturer specification sheet states a 20-1/2-inch standard tall door opening. The older installation and operation manual lists 17 inches maximum clearance for dishes.
• Water consumption: The current manufacturer sheet lists 1.01 US gallons per cycle or rack and 40.4 gallons per hour maximum use. The older manual lists 0.93 gallon per rack and 37 gallons per hour.
• Wash temperature: 120°F minimum; 140°F recommended. The manual also states that wash temperature should be at least 120°F.
• Water supply: 1/2-inch water inlet; hot water line. The manual specifies a minimum incoming water temperature of 120°F and recommends 140°F.
• Drain: 2-inch I.P.S. drain connection on the specification sheet; the manual lists a 2-inch drain connection.
• Electrical: 115 volts; 16 amps draw; 20-amp breaker required. The manual recommends a clean 20-amp circuit.
• Wash pump motor: 1 horsepower.
• Pump capacity: The current manufacturer sheet lists 52 gallons per minute (197 LPM). The older manual lists 35 GPM (132.5 LPM).
• Wash tank capacity: 1.7 gallons (6.44 L), as listed in the older manual.
• Dimensions: 25-3/4-inch width and 25-3/4-inch depth; 34-inch table height, according to the older manual.
• Weight: The current manufacturer sheet lists a crated shipping weight of 262 pounds. The older manual lists approximate shipping weights of 218 pounds and 260 pounds for its E and E-EXT entries.
• Construction: Stainless steel construction.
• Listings and standards stated in the supplied documents: The manufacturer sheet states ETL, UL and CUL sanitation and construction standards. The product listing also identifies cETLus, cULus and ENERGY STAR.
• Warranty information shown in the product listing: 1 year parts and labour. The listing states that commercial-equipment warranty coverage is not honoured for residential or non-commercial use.

Installation & Requirements

Plan the installation around the DL2000’s 115-volt, 16-amp electrical draw and the 20-amp breaker requirement. The manual recommends a clean 20-amp circuit for the single-rack unit. The manufacturer and manual both warn that electrical and plumbing connections must be made by qualified personnel who follow applicable codes. The manual specifically calls for compliance with applicable health, electrical, plumbing and safety codes.

The manufacturer cautions that house-supplied steam and water pressure can vary and that pressure-regulating valves may be needed. It does not endorse on-demand tankless water-heating systems, PEX or other plumbing materials that may limit water flow, stating that they could impair performance. It recommends appropriately sized conventional hot-water tanks and standard copper supply lines that meet its specifications; the sheet warns that not following these recommendations may void the manufacturer’s warranty. The specification sheet lists a vent fan control as an optional accessory, not as a standard ventilation system.

Operation

Before operation, the manual instructs the operator to check that the drain screen is clean and correctly seated, inspect the wash-arm spray tips for clogs, check the chemical lines and confirm the water temperature. It identifies the red line as detergent, the blue line as rinse agent or rinse additive, and the clear or white line as sanitizer or sanitizer/destainer. The chemical pumps can be primed with their prime switches while the master switch is on; the manual says to prime until product discharges into the sump.

Fill the machine to the level specified in the manual before starting. Close the doors to start the automatic cycle. The cycle consists of a 45-second wash, a 30-second rinse and a 15-second dwell. For the manual’s stated dishwashing checks, confirm the water reaches at least 120°F and verify that detergent, sanitizer and rinse-additive product is being delivered through the relevant tubes during a cycle.

The manual also gives racking and handling guidance: rack dishes correctly, and avoid handling food-contact surfaces more than necessary after washing. It says towel drying is incorrect and advises against stacking plates and dishes more than 12 inches high because their combined weight can damage the porcelain surface on the bottom plates.

Cleaning & Maintenance

The manual calls for cleaning and inspection at appropriate times during the day, but does not specify a fixed maintenance interval. To clean the drain screen, remove it and clear away food and other foreign material with a faucet or pre-rinse hose. Do not bang the screen on a table to dislodge debris. Reinstall it in its correct position.

Inspect the upper and lower wash arms for food scraps that could block the jets and reduce uniform spray pressure. If needed, remove and clean an arm. The manual advises using a toothpick to open clogged jets and flushing the arm to clear scraps. If necessary, the stainless plug at the end of the arm can be unscrewed so the inside of the arm tube can be cleaned at the sink. Reinstall the arm after cleaning.

After cleaning, the manual recommends operating one cycle and observing the detergent, sanitizer and rinse-additive delivery tubes where they inject into the machine. Check that the temperature at the end of the cycle is at least 120°F. Wipe down the machine, check chemical-container levels and inspect for leaks or other visible problems. Empty or clean the scrap tray when food soil accumulates; the manual identifies a dirty scrap accumulator or scrap drawer as a possible cause of floor overflow.

Troubleshooting

• Machine will not start: Check that the master switch on the control box is on and that the circuit breaker is on. The manual says to contact service technicians after those checks.
• Out of chemical: Check the backup chemical supply and confirm that the red, blue and clear/white products are connected to their matching tubes.
• Dishes or glasses are not clean: Check that water is at least 120°F; the manual says the unit needs hot water delivered at 120°F to 140°F. Check that the water softener contains salt and is operating, confirm dishes are racked properly, and inspect the screen and wash-arm tips for clogs.
• Machine will not hold water: Check the drain actuator for a knife, spoon, fork or other foreign material and remove it.
• Water is running onto the floor: If the machine is overflowing, clean the scrap accumulator or scrap drawer. If that does not resolve the problem, the manual says the drain may be clogged and to call a plumber.
• Water will not drain: Check the drain solenoid and call a service technician.
• Water comes out of the door: The manual says an end plug may be loose or missing. Check inside the scrap accumulator drawer; replace a plug found there. If the plug is lost, contact service.
• Machine does not fill or hold water in the tank: The manual’s troubleshooting list identifies a faulty fill microswitch, debris in or a faulty water solenoid valve, worn vacuum-breaker parts, or low incoming water pressure as possible causes. It lists cleaning or replacing the affected component, or increasing the water pressure, as applicable service actions.
• Machine runs only while the start/fill switch is held: The manual lists a faulty start/stop microswitch or door switch as possible causes.
• Machine runs but other functions do not engage: The manual lists a faulty ice-cube relay or motor contactor as possible causes.

Applications

The DL2000’s single-rack door-type format and stated capacity make it relevant to commercial dishrooms that process plates, glasses and flatware in racks. Its low-temperature chemical-sanitizing process, automatic cycle and 40-rack-per-hour rating are the key operating details to compare with the dish volume and rack workflow of a restaurant, cafeteria or other foodservice operation. Check the current manufacturer specification sheet and site requirements when confirming rack clearance, incoming water, drain and electrical fit.