Hobart AM15VLT-4 Advansys Ventless Tall Dishwasher - High Temp Sanitizing, 480V, 3 Phase
Quick Energy Recovery — No Vent Hood Required!
The Hobart AM15VLT-4 Advansys is a ventless, door-type tall dishwasher with built-in booster heater designed for high-volume commercial kitchens to ensure safe and thorough cleaning of all types of dishes. It comes equipped with a microcomputer-based control system for reliable performance. The drawn tank, feet, and the tank shelf of this unit are constructed of 16-gauge stainless steel for protection against corrosion. The wash chamber and front trim panel situated above the motor compartment have a polished, satin finish. The dishwasher frame is made of 12-gauge stainless steel while the chamber is made of 18-gauge stainless steel. It has removable trim panels, made of 20-gauge stainless steel.
The versatile Hobart AM15VLT-4 ventless dishwasher boasts a durable stainless steel condenser blower, powered by a 1/20 HP TEFC, single-phase motor for quiet operation. The condensing system uses a copper and aluminum tube and fin coil. The splash-proof, ventilated wash pump motor is responsible for sending water through the wash arms and has inherent thermal protection and is available in single- and three-phase variants. The rinse pump on the unit is powered by a 1/15 HP, single-phase motor and made of high strength engineered composite material. The chamber has a 20-3/4"Wx27"H opening that can accommodate 18"x26" sheet pans or a 60 qt. mixing bowl.
For quiet operation, the stainless steel wash pump and impeller have an integral motor that also assures alignment. This unit has the Sense-A-Temp™ booster heater that lengthens the wash cycle until the temperature reaches 180°F mark. It uses 0.74-gal of water per rack and has a per hour capacity of 40 racks. Users are provided with 1-, 2-, 4-, and 6-minute wash cycle options to meet different user requirements. This unit is available in standard electrical variants of 208-240V, 60 Hz, single-phase, 208-240V, 60 Hz, three-phase, and 480V, 60 Hz, three-phase options. It comes equipped with a reduced voltage pilot circuit transformer.
Main Features Include:
- For high-volume commercial kitchens
- Built-in microcomputer-based control system
- 16-gauge stainless steel drawn tank, feet, and the tank shelf
- Satin finish wash chamber and front trim panel
- 12-gauge stainless steel frame
- 18-gauge stainless steel chamber construction
- 20-gauge stainless steel removable trim panels
- Stainless steel condenser blower
- Condenser coils use copper and aluminum fin and tube coils
- Splash-proof, ventilated wash pump motor
- Pump available in single- and three-phase variants
- Rinse arms are powered by the final rinse pump to fully rinse the dishes
- Chamber can accommodate 18"x26" sheet pans or a 60 qt mixing bowl
- Sense-A-Temp™ booster heater lengthens wash cycle till 180°F mark
- Uses 0.74 gals water per rack
- Per hour capacity of 40 racks
- 1-, 2-, 4-, and 6-minute wash cycle options
- Available in standard electrical variants of 208-240V, 60 Hz, single-phase, 208-240V, 60 Hz, three-phase, and 480V, 60 Hz, three-phase
ONE YEAR PARTS AND LABOR WARRANTY
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:||40 racks per hour|
|Water Usage:||0.74 gallons of water per rack|
|Catalog Page:||View on Catalog Page 191|
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.
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 difference between a door type dishwasher and a conveyor dishwasher?
- A door type dishwasher, also known as a rack type dishwasher, takes up much less space than a conveyor dishwasher. Like a conveyor model however, door type units have a higher per hour rack capacity than undercounter machines, and connect to clean and/or dirty dishtables for an efficient cleaning workflow. Contact a Central Product Consultant to find just the right dishmachine for your needs!
Do I need an electrician to install my door type dishwasher?
- Yes. It is unlikely - whatever model you choose - that your door type dishmachine will just run off a simple plug. A qualified electrician should handle the installation.
What options and accessories are available for this model?
- Accessories available include sheet pan racks, flanged and seismic feet, end of cycle audible alarm, drain water tempering kit, and more!
How many different wash cycles does this dishmachine offer?
- The AM series dishmachines from Hobart have four washing cycles - 1, 2, 4 and 6 minutes. Select the one that best fits your rack load! This dishwasher uses only .74 gallons of water per rack, less than other door type dishwashers on the market.
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.