Hobart LXEH-2 - High Temp Sanitizing Undercounter Dishwasher
Advanced Wash Performance and Operation with the Hobart LXEH-2
The Hobart LXEH-2 high temperature undercounter dishwasher combines advanced wash performance and compact footprint. This dishwasher has a completely automatic wash and rinse cycle for efficient operation. Double filtration continuously removes food and soil from wash water, keeping your dishes sanitized. A built-in booster heater raises temperature up to a minimum of 180°F from an incoming water temperature of 110°F to sanitize. Voltage required for this unit is both 120V and 208/240V connections.
- 24"Wx251⁄2"Dx321⁄2"H, 150 lbs.
- 109 second cycle time
- 17"H door opening
- Automatic pumped drain included
- Washes 32 racks per hour
- Requires both 120V and 208/240V connections
- 300 series stainless steel tank, door, and top panels
- Single phase
- Front opening
- Equipped for either freestanding or undercounter-type operations
ONE YEAR PARTS AND LABOR WARRANTY
Product ranks 1 out of 30 in Undercounter 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:||32 Racks per Hour|
|Voltage:||120V | 208/240V|
|Water Usage:||3⁄4" Gallon 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 size racks and trays will this unit hold?
- Hobart LXE dishmachines accommodate racks from 10"x20" to 20"x20", and also accepts 16"x18" cafeteria trays.
What type of racks come with this unit?
- The Hobart LXE dishmachines come standard with two dishracks - one peg and one combination type.
What types of accessories are available for this machine?
- Accessories available for this Hobart dishmachine include a stainless steel base with 6" legs, a 17" stainless steel stand with storage, a caster kit, a drain water tempering kit, and power cord kits.
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.