Blakeslee UC-20C Undercounter High Temperature Dishwasher - 70 Degree Rise

Largest Door Opening in the Industry!

Central Model#: 226-003 Brand: Central Exclusive Mfg Part#: UC20-70-1PHASE
Your Cost:
$3,639.00 /Each


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May qualify for ENERGY STAR® rebates

Product Details

The Blakeslee UC-20C is an Undercounter High Temperature Dishwasher. It is a commercial unit with the largest door opening in the restaurant industry at 18516". This stainless steel piece of equipment runs at a 45 racks per hour capacity with built-in detergent and rinse aid dispensers. It features a 6.6kW booster, upper and lower wash and rinse arms, pump drain, automatic tank fill, and 7 independent cycles. The power saver mode is a great function for high-traffic restaurants. The dishwasher also features a fully insulated wash compartment, door safety switch, and 1.2kW wash tank heater, 0.94 HP. 0.8 gallons of water per rack. NSF listed. Interchangeable voltage (220/240V or 208/240V), available in single or three phase.


Product ranks 10 out of 30 in Undercounter Dishwashers.


Central Model#: 226-003
Weight: 160 lbs.
Width: 2312"
Depth: 24"
Height: 3412"
Capacity: 45 racks per hour
Style: High Temperature
Type: Undercounter
Water Usage: 0.8 gallons of water per rack
Catalog Page: View on Catalog Page 189

Frequently Asked Questions

  • This is a high temperature dishmachine. Is this the right choice for me?

    • High temp units use heat instead of chemicals to sanitize your soiled wares.

      PROS of high temp units: They greatly save you money on chemicals, clean greasy and sticky items more effectively (think cheese, egg yolk, lipstick), dry dishes more effectively, and don't leave a chemical residue or odor on your glasses.

      CONS of high temp units: They use more energy than low temp (chemical sanitizing) machines, usually release steam when the door is opened after a cycle, and have a higher initial cost.
  • What are the benefits of an undercounter dishwasher over a three-compartment sink?

    • Undercounter dishmachines take up less space than three-compartment sinks, and always properly sanitize the load, so can be a great choice when space is tight and/or when looking to enhance food safety.
  • I have a lot of pots and pans, half sheet pans, and large mixing bowls to wash. How do I choose the right undercounter dishwasher?

    • First, the door opening and inside height of undercounter dishmachines vary a lot. For the products mentioned, you'll need the largest door opening size. Second, depending on the volume of soiled wares being washed per day, a door type or conveyor dishwasher may be a better choice for these types of products. You can always call, chat or text us for an expert product consultation!
  • Do I need to put a water filter on this unit?

    • Testing your water for hardness is always a good idea, even if you know what your area's water is like in general. Hard water can be very rough on commercial dishmachines. Depending on the quality of incoming water, a water softener and/or water filtration system may be recommended. Ask your Product Consultant for more information! You must still routinely check your dishwasher for scale buildup, and delime when necessary. Scale can quickly cause problems with a machine's performance, and most manufacturers won't cover scale-related service in their warranties.
  • What's the door opening size of this dishwasher?

    • This dishmachine features one of the largest door openings in the industry, at 18-5/16 inches! If you plan to wash 18 x 26 inch pans, ask us about an optional modification kit for this machine.
  • How many different wash cycles does this dishmachine offer?

    • This dishwasher features seven independent cycles: economy, economy plus, glassware, flatware, dishware, pot and pan, and programmable.
  • How does this unit save energy?

    • The power saving mode on this dishmachine automatically regulates and reduces energy consumption if the unit is left unattended for more than 30 minutes. Other tips for saving energy are to turn the unit off at night and to repair leaks and replace spray heads when they get worn out.
  • 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.
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