Hood Type High Temperature Dishwasher, Stainless Steel

Central Model#: 226-072 Brand: Value Series Mfg Part#: VALUE
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$5,749.00 /Each

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Product Details

Reduce energy, water and chemical product consumption with this Value Series Hood Type High Temperature Dishwasher. Internal cavity and exterior panels are constructed with heavy duty, 304 series stainless steel. Available in three phase. ETL certified.

Additional Features:

  • 30 racks per hour with 2 minute cycles
  • 20 racks per hour with 3 minute cycles
  • Built-in detergent and rinse-aid pumps
  • 185° sanitizing rinse every cycle
  • Built-in 9000 watt booster heater for 185° final rinse water
  • 2700 watt wash tank heater
  • Low 0.79 gallon water usage per rack
  • Removable wash and rinse arms (upper and lower) for ease of cleaning
  • Triple filtering system to capture soil and debris
  • Hood operated start/stop functions
  • Manual pump drain for multiple installation applications, including elevated drains

ONE YEAR PARTS AND ON-SITE LABOR WARRANTY

Specifications

Central Model#: 226-072
Weight: 220 lbs.
Width: 2838"
Depth: 29"
Height: 5678"
Capacity: 30 racks per hour
Phase: Three
Style: High Temperature
Voltage: 208/240V
Water Usage: 0.79 gallon of water per rack
Catalog Page: View on Catalog Page 191
Feature: Free Shipping,New Product,Same Day Shipping

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. Is it 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.
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