CHAMPION USN10 - Manual (Page 32)

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PART 3: OPERATION
In This Part—
• Theory of operation
• Description of operator controls
• Start up procedure
• Safety and operation checks
• Shutdown procedure
• Operation Summary
3.1 Theory of Operation
Dishwashing requires five components to be effective: time, temperature, mechanical
action, chemical action and proper procedure. Time allows everything to work. Temperature
produced by the heat system is required to heat water in order to penetrate and loosen food soils.
Mechanical action produced by the pump system creates water pressure to flush food soils from
wares. Chemical action in the form of detergents break down grease and dissolve food particles.
Proper procedures in the form of prescrapping, prerinsing, and proper loading maximize
dishwasher performance.
The USN-10 series dishwasher consists of a single wash tank. The tank is equipped with its
own spray system and a water holding tank. A recirculating pump draws water from the tank
and directs the water under pressure through the spray system and on to the dishes.
Wash water is heated in the tank by a steam coil or electric tank heater. The final rinse water for
sanitizing is heated in an external steam or electric booster heater.
The final stage of the washing operation occurs during the final rinse cycle. Upper and lower
final rinse spray pipes are located in the dishwasher. Final rinse water, heated to a minimum of
180°F, is forced by water line pressure from the final rinse booster heater. Water sprays from the
upper and lower final rinse piping on the wares to sanitize them. The wares are removed from the
dishwasher and operators stack the wares for the next meal period.
The USN-10 is equipped with several safety features. A door safety switch prevents the unit
from running if a door is open. A float switch located in the tank maintains the water level in the
unit if the water level falls below a preset level. A high limit thermostat is mounted inside of the
tank to protect from overheating.
PART 3: OPERATION