PWV

Overview

The Hobart PWV is a front-loading pot, pan and utensil washer with a single-piece vertical lift door. Its 12-pan capacity and three timed wash settings suit commercial kitchens that need to clean sheet pans, utensils, pots and other food-preparation ware between tasks. The washer can process up to 20 racks per hour on the 2-minute setting; longer wash settings trade throughput for additional wash time.

The unit has a 21-gallon tank, stainless steel construction and automatic pumped drain. Its pumped rinse system and Sense-A-Temp booster heater support hot-water sanitation. The spec sheet identifies the PWV as NSF listed and ENERGY STAR qualified, and states a 1-year parts and labour warranty.

Key Features

• Vertical lift door: Front loading with a single-piece vertical door.
• Adjustable cycles: Timed 2-, 4- and 6-minute wash settings.
• Wash and rinse arms: Two revolving, interchangeable upper and lower arms with anti-clogging design.
• Booster heat: Sense-A-Temp booster heater capable of a 70°F rise.
• Controls: Microcomputer controls with digital cycle and temperature display, plus advanced service diagnostics.
• Tank and pump: 16-gauge stainless steel deep-drawn tank and corrosion-resistant pump.
• Rinse and drain: Pumped rinse and automatic pumped drain.
• Debris management: Removable stainless steel scrap screens and scrap basket.
• Included equipment: One flat grid, one 12-pan tray rack, one flat-bottom rack and a 12-foot pre-rinse spray hose.

Specifications

• Model: Hobart PWV Pot, Pan & Utensil Washer.
• Pan capacity: 12 pans per cycle.
• Wash settings: 2, 4 or 6 minutes.
• Rack rate: 20 racks per hour at 2 minutes; 12 racks per hour at 4 minutes; 8 racks per hour at 6 minutes.
• Water use: 1.2 U.S. gallons per cycle; maximum use of 24 U.S. gallons per hour.
• Tank capacity: 21 gallons.
• Wash temperature: 150°F.
• Rinse temperature: 180°F.
• Minimum recommended incoming water temperature: 110°F.
• Wash motor: 4.0 HP.
• Rinse motor: 0.33 HP.
• Tank heat: Electric, 16.4 kW.
• Electric booster: 16.4 kW.
• Electrical supply: 208–240V, 60 Hz, 3 phase or 480V, 60 Hz, 3 phase. Rated amps are 47.6/53.0 at 208/240V and 28.6 at 480V. Minimum supply circuit ampacity and maximum protective device are 60/70 at 208/240V and 35 at 480V.
• Door opening: 28 inches high by 26.19 inches wide.
• Rack size: 25.300 inches wide by 29.657 inches deep by 4.951 inches high.
• Shipping weight: Approximately 685 lb.
• Crated dimensions: 78.04 inches high by 34.86 inches wide by 37.20 inches deep.
• Service clearance for door removal: 120 inches of clearance height.
• Standard compliance stated in the spec sheet: NSF and ENERGY STAR.
• Warranty stated in the spec sheet: 1 year parts and labour.

Installation & Requirements

Installation must comply with applicable local codes. The manual specifies the National Electrical Code ANSI/NFPA 70, latest edition, and, in Canada, CSA 22.1, latest edition. Electrical and plumbing connections should be made by qualified personnel. The PWV has a single-point electrical connection and does not have internal GFCI protection. Match the supply voltage and circuit requirements to the machine nameplate and the electrical specification above.

The PWV requires hot water at a minimum of 110°F. Required flowing water pressure is 15–65 PSIG. If pressure is above 65 PSIG, a pressure-regulating valve must be installed; the regulator must have a relief bypass. Pressure below 15 PSIG may cause improper operation. The pumped rinse system means a water pressure gauge is not required. A manual shutoff valve upstream of the fill hose is recommended for servicing, and the manual recommends a line strainer in the supply line. The spec sheet lists a 3/4-inch female garden-hose fitting on the supplied 6-foot hot-water hose. It lists a 7/8-inch barb drain fitting and a supplied 6-foot drain hose.

Set the machine in place after the final floor covering is installed and level it before plumbing connections are made. The installation manual calls for at least 3 inches behind the machine and 18 inches at the sides for service. The spec drawing calls for 120 inches of clearance height when removing the door. Plan access for the spray wand and the plumbing and electrical connections shown in the spec sheet.

The PWV has a vent exit at the top of the machine for air expansion; the manual says not to connect this opening directly to an external vent. Vent fan control is standard on PWV models, while a power vent fan is an optional accessory. Where a commercial Type I or II hood is used, the manual specifies a minimum 6-inch overhang beyond the appliance’s top surface on open sides, a front-opening overhang of at least 18 inches, and a vertical distance of 1 to 4 feet between the hood’s front lower lip and the appliance surface. The stated minimum exhaust airflow for a Type II hood is 100 CFM per linear foot of hood length. An optional drain-water-tempering kit requires a cold-water connection; the spec sheet gives 55–80°F as the recommended cold-water range for that connection.

Operation

Choose the 2-, 4- or 6-minute timed wash cycle for the load. The corresponding rack rates are 20, 12 and 8 racks per hour. The chamber is specified to accept a 12-pan tray rack or one 140-quart mixing bowl. The spray hose can be used for pre-rinsing. Hobart’s operating instructions call for thorough pre-scrapping and recommend detergent selected with the chemical supplier; detergents made for residential dishwashers are not suitable.

Do not wash aluminum utensils in the prep washer. The manual warns that caustic detergent and high water temperature can cause black aluminum oxide. Copper utensils may need polishing after exposure to utensil-washer cleaning. Stainless steel items should clean quickly when food soil is not baked on; some stubborn or baked-on soil may need scrubbing or prewashing before loading. The manual suggests a plastic scraper, plastic abrasive pad, nylon-bristle brush or abrasive sponge for stubborn soil, followed by a thorough rinse to remove debris.

Cleaning & Maintenance

Keep the prep washer clean and do not let food soil build up on the tank bottom. At the end of the day, complete a manual cleaning cycle as needed: thoroughly clean the machine, rinse and dry it, and leave the doors open. Disconnect electrical power and follow lockout/tagout procedures before cleaning; the manual warns that there may be multiple circuits. Remove and clean the rack, scrap basket and strainer screens, including the area beneath them. Do not allow foreign objects—especially metallic contaminants—to enter the machine.

Use only products formulated to be safe on stainless steel. Do not use steel wool on the machine or on ware that will be loaded into it, and do not apply deliming agent to the outside of the machine. Follow the chemical manufacturer’s recommended concentrations for detergent, rinse aid and delimer. The manual calls for water hardness of 3 grains per gallon or less, total dissolved solids of 50 ppm or greater, and chloride levels no higher than 50 ppm. Excessive water hardness may indicate a need for a water softener.

Follow the machine’s deliming prompts and schedule. When the display recommends deliming, select Yes to start or No to continue normal operation; selecting No means the notice will return at each start-up and power-down until deliming is completed. Before the cycle, remove the rack, strainers and scrap basket, clean them under warm soapy water, rinse thoroughly, then reinstall them and close the door. For manual activation, the supplied service instructions direct the operator to use Manager Menu and select Delime Now. The service sheet gives security code 1001 for manual activation. Disable the detergent feed system according to the chemical manufacturer’s recommendation during deliming. For the PWV, the specification lists a 21-gallon tank; follow the delimer supplier’s instructions for dosing. The machine drains and refills with fresh water. On PWV models, add the deliming agent when prompted, close the door and continue the cycle. The manual describes approximately 25 minutes in wash mode followed by two rinse-and-drain operations, with a total delime time of about 45 minutes. The machine shuts down when the cycle is complete.

The wash and rinse arms should turn freely and continue turning for a few seconds after being spun by hand. Disconnect electrical power before checking them, then remove any obstruction. Keep the strainers and scrap basket correctly installed so food particles or other debris do not obstruct the wash arms or pump intake. The motor has permanently sealed bearings and does not require lubrication.

Troubleshooting

• Poor cleaning or inadequate wash pressure: The manual identifies insufficient water for the pump, a pump-intake obstruction, insufficient detergent, mineral deposits, a dirty machine or a wash arm blocked with debris as possible causes. Disconnect power before checking. Drain the tank and inspect the strainers, basket and pump intake for obstructions. Check detergent supply, clean the machine and arms, and delime if mineral deposits are present. Excessive water hardness may indicate the need for a water softener.
• Machine will not operate: Check for a blown fuse or tripped circuit breaker and check the water level in the tank. Contact service if the problem remains.
• Leaking valves: The manual lists solenoid valves, the spray-hose valve and foreign material preventing a valve from operating properly as possible causes. Pipe compound or metal shavings can lodge at a valve seat, particularly soon after installation. Contact service for repair when required.
• No wash-tank heat: Check the water level; the low-water detector shuts off heat if the level is too low. A blown fuse, tripped breaker, heater failure or tripped overtemperature protector may also be involved. Contact service for component faults.
• No fill or slow fill: A dirty line strainer can reduce water flow. Turn off the water supply, disconnect the fill hose, remove and clean the strainer screen, then reassemble it.
• Drain or pump concern: The PWV has an automatic pumped drain. If wash pressure is poor, the manual directs operators to check for debris at the strainers, basket and pump intake with electrical power disconnected. For repairs or adjustments, contact a Hobart service office.

Applications

The PWV is intended for commercial pot, pan and utensil washing, including food-preparation work in restaurants, institutional kitchens and other commercial food-service operations. Its included 12-pan tray rack supports pan washing, while the spec sheet also identifies a 140-quart mixing bowl as a chamber load. The manual cautions that heavily baked-on soil may require prewashing, and aluminum utensils should not be washed in the machine.