CHAMPION USN10 - Manual (Page 41)

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PART 3: OPERATION
Operation Checks
Refer to Part 3.3, Start up Procedure, on pages 20-21 before performing the
steps listed below.
Perform the following steps to check the dishwasher operation for first time.
Operation Checks
Dishwasher Condition
The dishwasher is full of water, steam or electric heat energized, and dishwasher power is on.
Temperature gauges indicate proper temperatures. The pump is running.
1. Prescrap and prerinse wares to remove large food particles.
Hard Baked-on soils may require soaking or scrubbing.
2. Load a dishrack with soiled wares.
Place dishes edgewise in a peg rack.
Place cups and bowls upside down in a flat bottom rack.
Spread silverware evenly in a single layer in a flat bottom rack.
3. Do not overload dishracks.
4. Open the door and slide the rack into the dishwasher.
Close and latch the door.
5. Monitor the wash temperature gauges.
Wash tank temperature must maintain 150°F. minimum.
6. Monitor the final rinse temperature gauge as the dishrack begins the final
rinse cycle. Minimum temperature required is 180-195 °F.
7. Monitor the final rinse pressure during the final rinse. Minimum final rinse
FLOWING pressure must be 20-22 psig. The pressure gauge may indicate a higher
rinse pressure after the final rinse water stops flowing. This is a normal condition.
WARNING:
Dishwasher surfaces, dishracks and wares become hot during and immediately
after washing operations. Wear protective gear per your supervisor's directions.
8. Adjust chemical dispensing equipment (supplied by others) as required.