AM16-SVLT

Overview

The Hobart AM16-SVLT is a commercial dishwasher in Hobart’s AM16 series. The manual identifies it as a ventless model that operates in hot-water-sanitizing mode. Hobart-supplied chemical pumps are standard on the AM16-SVLT. Its wash pump motor is rated at 2 H.P., and the machine has an automatic pumped drain and pumped rinse system.

The AM16-SVLT uses a frame-mounted 7.1 kW electric booster water heater. For this ventless model, the booster is specified to maintain a minimum final-rinse temperature of 180°F when the incoming cold water is at least 55°F. The manual’s operating-temperature guidance gives a minimum wash temperature of 150°F and a minimum rinse temperature of 180°F for hot-water sanitizing.

Key Features

• Ventless operation: The AM16-SVLT is listed among the AM16 ventless models. Its condensing and rinse settings are associated with incoming cold-water temperature.
• Hot-water sanitizing: The manual lists a minimum wash temperature of 150°F and minimum rinse temperature of 180°F for hot-water sanitizing.
• Electric booster: A frame-mounted 7.1 kW electric booster supports the final-rinse temperature requirement for the ventless model.
• Wash pump: The wash pump motor is rated at 2 H.P. and has thermal overload protection.
• Pumped rinse and drain: An automatic pumped drain and pumped rinse system are standard on AM16 models.
• Chemical pumps: Hobart-supplied chemical pumps ship standard with the AM16-SVLT.
• Water-level protection: A pressure transducer reads the wash-tank water level and shuts off the heat supply if the level is too low. Heating becomes operational again when the water returns to the proper level.
• Fill-line air gap: The fill line incorporates an air gap to prevent reverse flow from the dishwasher into the potable water supply.

Specifications

• Model: Hobart AM16-SVLT.
• Equipment type: Commercial dishwasher.
• Configuration identified in the manual: Ventless, hot-water sanitizing.
• Wash pump motor: 2 H.P.; thermal overload protection.
• Booster heater: Frame-mounted electric booster, 7.1 kW.
• Final rinse: Booster is specified to maintain a minimum 180°F final-rinse temperature with incoming water at least 55°F.
• Hot-water sanitizing operating temperatures: Minimum wash temperature 150°F; minimum rinse temperature 180°F.
• Incoming cold water: Minimum 55°F, maximum 90°F, recommended 65°F for the ventless AM16-SVLT. The manual says optimal results are obtained below 65°F.
• Flowing water pressure: 15–65 PSIG. A pressure-regulating valve with a relief bypass is required if flowing pressure is higher than 65 PSIG; pressure below 15 psi may result in improper operation.
• Water connections: Machines ship with a 96-inch stainless-steel braided fill hose with a 3/4-inch female garden-hose fitting. The manual specifies minimum 1/2-inch copper piping OD, with 3/4-inch recommended, and a 3/4-inch male garden-hose fitting for the connection.
• Drain: A 5/8-inch inside-diameter, 6-foot drain hose is provided. The drain must handle at least 14.5 gallons per minute, and the hose height must not exceed 40 inches above the finished floor.
• Electrical supply: The manual directs installers to check the machine data plate against the electrical service. The available source does not state a specific AM16-SVLT supply voltage or amperage.

Installation & Requirements

Location and service access

The manual calls for 29-1/2 inches of clearance above the finished floor for service. It also says to consider the electrical conduit, water supply, drain, venting if applicable, dish tables if needed, chemical replenishment if applicable, and room to open the door when choosing the location. The dishwasher must be level before connections are made. The manual gives additional service clearances for machines equipped with automatic soil removal (ASR); those clearances are conditional on that equipment and should not be assumed to apply to every installation.

Water and drain

The AM16-SVLT is listed for a cold-water supply. The manual specifies cold water between 55°F and 90°F and recommends 65°F. For best results, it says a 1/2-inch cold-water pipe and minimizing the distance between the dishwasher and the building water entry may help; pipe insulation is also noted as an option. Required flowing pressure is 15–65 PSIG. If pressure exceeds 65 PSIG, the manual requires a pressure regulator with a relief bypass; pressure below 15 psi may cause improper operation. A manual shutoff valve upstream of the fill hose and a line strainer in the supply line are recommended in the manual.

The supplied drain hose is 5/8 inch inside diameter and 6 feet long. Connect it securely to a drain without kinking it. The drain must have a minimum flow capacity of 14.5 gallons per minute, and the drain hose height cannot exceed 40 inches above the finished floor. Where code requires a grease trap, the manual specifies a minimum flow capacity of 14.5 gallons per minute.

Electrical and installation codes

Before installation, the manual directs users to test the electrical service against the machine data plate, located at the lower right-hand corner of the machine. Installation must follow applicable state and local codes and the latest edition of ANSI/NFPA 70; in Canada, the manual specifies the latest edition of CSA 22.1. The available source does not provide the AM16-SVLT’s supply voltage or amperage, so confirm those details from the machine data plate.

Operation

When switched on, the machine fills the wash tank to the appropriate level and stops filling once that level is reached. The pressure transducer monitors the water level and interrupts heat if the level becomes too low. The machine has a pumped rinse and pumped drain. Hobart-supplied chemical pumps are standard on this model; the manual includes separate procedures for chemical-pump programming, priming, and sanitizer testing where applicable.

The manual says the dish machine is not meant to be opened before a cycle has completed. If a dish must be added after a wash cycle starts, open the door slowly until the pump stops, then wait 10 seconds for the wash arm to coast down before opening the door fully to reduce splashing. The AM16-SVLT is included in the manual’s ventless-model condense-time table. That table groups it with AM16VLT models and shows that incoming-water temperature affects condense time, rinse time, and the listed racks-per-hour figures. The figures are presented in separate Base Ventless and ADV columns, so consult the manual’s table for the applicable configuration rather than treating the ADV figures as AM16-SVLT specifications.

Cleaning & Maintenance

Daily care and detergent

Hobart’s manual instructs operators to pre-scrap dishes thoroughly; use only detergents recommended by a chemical professional; and, at the end of the day, thoroughly clean, rinse, and dry the machine, leaving the door open. It recommends water hardness of 3 grains or less per gallon. Use only products formulated to be safe on stainless steel. Do not use detergents formulated for residential dishwashers, allow food soil to accumulate on the tank bottom, exceed the chemical manufacturer’s recommended concentrations, use steel wool on ware or machine surfaces, or allow foreign objects—especially metallic contaminants such as paper clips or retainers—to enter the unit. The manual warns that failure to follow use, care, and maintenance instructions may void the Hobart warewasher warranty.

Deliming

The AM16-SVLT is included in the manual’s AM16 delime-process model list. For the automatic delime procedure, make sure sufficient delime chemical is in the bottle and the standpipe is fully inserted. Press the Delime button, select “yes” at the start prompt, then remove the strainer basket and strainer pan. Clean them in a sink with mild detergent and rinse; reinstall both and ensure the basket is locked. Close the door and press Enter. The machine drains, refills, and automatically adds delime solution as it fills. It then runs a 10-minute wash, drains, refills with fresh water, and runs a 1-minute wash to flush remaining delime chemical. After that rinse cycle, it drains and powers down. Follow the chemical professional’s prescribed deliming schedule.

Troubleshooting

• Wash temperature not reached: Error 090 applies to SCB and SVLT models. The manual says to hold the power button for 5 seconds to clear the error; the machine drains and powers off. If the error persists, contact Hobart Service.
• Tank strainer blocked: For the manual’s strainer-blockage message, remove, clean, and replace the strainer pan, then press Enter to clear the error. The machine may drain and power down if the water level is low.
• Drain hose clogged: Confirm the machine is off and the wash water has cooled. Check the standpipe and tank bottom for debris, clean the drain hose, and ensure it is not kinked and is installed properly. The manual gives separate instructions for clearing drain-hose errors, including holding the power button for 5 seconds when the specified error remains.
• Fill-system timeout: The manual’s troubleshooting table advises checking that the incoming water supply is on and the fill hose is not kinked, then verifying pressure is 15–65 psi. Press Enter to clear the error; contact service if it persists.
• Machine does not operate: The troubleshooting table lists the machine being off, a blown fuse, or a tripped circuit breaker at the power supply as possible causes. Check that the machine is on and the power supply has not tripped.
• Dishes are not clean: The manual lists loss of water pressure due to a pump obstruction as a possible cause. Its procedure begins by disconnecting electrical power to the dishwasher and booster if applicable, draining the tank, and removing the strainer and standpipe for inspection.

Applications

The AM16-SVLT is suited to commercial warewashing areas that need a ventless, hot-water-sanitizing dishwasher, such as restaurant kitchens, institutional foodservice operations, and other busy food-preparation environments. The manual’s installation and water requirements make incoming cold-water temperature, pressure, drainage, and the site’s electrical service important considerations when assessing fit.