Hobart LT1-1 - Low Temperature, Chemical Sanitizing Dishwasher
The Hobart LT1-1 is a Low Water Unit that Saves Big on Operation Costs
If you're looking to save on operation costs in your dishwashing station, the Hobart LT1-1 Low Temp Dishwasher is a great choice. The unit is field adjustable from straight to corner operation, allowing you to accomodate for your space. All doors in this dishwasher raise and close together and are guided for ease of operation and added safety. The tank, chambers, doors, and frames are constructed of stainless steel for easy cleaning and durability. Rinse water is retained for the next wash cycle, saving water and energy in the kithen. This dishwasher has a top-mounted control box featuring an on/off switch, drain/fill switch, cycle light, counter and de-liming switch for cleaning - all allowing for intelligent operation and maintenance.
Main Product Features:
- 37 racks per hour washing capacity
- Uses 1.7 Gallons of water per rack
- 285/8"Wx247/8"Dx661/2"H, 349 lbs.
- Automatic 82 second cycle
- 17"H door opening
- NSF listed
- Chemical sanitizing
- Pump integral with 3⁄4" H.P. motor for alignment and quiet operation
- 120 V
- Upper and lower wash/rinse arms
- Item shown with optional stainless front panel - NOT INCLUDED
For more information about 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
This Product Ranks 2 Out Of 35 In Door Type 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:||37 racks per hour|
|Water Usage:||1.7 Gallons of water per rack|
|Catalog Page:||View on Catalog Page 190|
Frequently Asked Questions
This is a low temperature dishmachine. Is this the right choice for me?
- Low temp, or chemical sanitizing, units use chemicals instead of heat to sanitize your soiled wares. PROS of low temp units: They use less energy than high temp machines, have a lower initial cost, and do not release as much steam when the door is opened after a cycle. CONS of low temp units: They cost more in the long run due to chemical costs, don't clean greasy or heavily soiled wares as effectively, may leave a chemical taste or odor on your glassware, and dishes are still wet after a cycle.
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.
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.