44" Conveyor Dishwasher - Unit with Booster, Up to 202 Racks Per HourHobart CL44EN-BAS+H30K 44" Conveyor Dishwasher, Booster Heater Included
The Hobart CL44EN-BAS+H30K Features Opti-Rinse™ Technology that Reduces Rinse Water and Energy Consumption By More Than 50%
High Temperature Conveyor Dishwasher with Booster is fully automatic. Includes two drive arms to prevent warewashing racks from jamming. Stainless steel front panel, frame and legs. Convertible high temp or chemical sanitizing final rinse. Large hinged doors open wide and pipes are mounted on the exterior for unrestricted access and faster cleaning. Electronic sensors help to reduce costly breakdowns. Auto-position rinse arms ensures proper rinsing of surfaces. Resin rinse nozzle cuts down on costs through longer life, easy replacement and material resistance to corrosion, chemicals, clogging and heat. Includes 70° rise booster heater, saving on installation costs, reducing required floor space and simplifying installation. 208V, three phase or 480V, three phase. 636 lbs.
- Uses less than 0.62 gallons of water per rack
- 202 racks per hour capacity
- 191⁄2"H door opening allows up to 6 full-size sheet pans at once
Click here to view more Hobart Commercial Conveyor Dishwashers.
For more information on Hobart's vast assortment of dishwashing solutions, call 800.215.9293 - or click the 'Chat' button - to connect with a foodservice product expert.
ONE YEAR PARTS AND LABOR WARRANTY
Product ranks 3 out of 10 in Conveyor Dishwashers.
WARNING: This product can expose you to Chemicals that are known to the State of California to cause cancer and or reproductive harm. For more information go to www.p65warnings.ca.gov.
|Capacity:||202 racks per hour|
|Water Usage:||0.62 gallons of water per rack|
|Catalog Page:||View on Catalog Page 192|
Frequently Asked Questions
Our dishes aren't getting dry enough. What could be the issue?
- A common reason for glasses and other dishware not drying completely is not using enough rinse-aid. Checking rinse-aid levels, and adjusting as necessary, should be a part of your establishment's daily routine.