Jet 737-E 737-E Undercounter Dishwasher - 40 Degree Rise Booster Heater

Three Choices of Cycles For Most Efficient Use

Central Model#: 571-037 Brand: Jet-Tech Mfg Part#: 737-E
Your Cost:
$5,392.17 /Each


Due to global supply chain issues, call or chat with one of our product consultants for the most accurate lead time.

May qualify for ENERGY STAR® rebates

Product Details

This high temperature Jet-Tech 737 has electronic keypad controls with three cycle choices. This product has a short two-, medium three- or long four-minute cycle. This undercounter dishwasher, Jet-Tech 737 has a built in booster heater with 40°F rise. This model has a 12 liter wash tank that allows for lower water and electrical usage. This Jet-Tech 737 has a quicker heat up to have machine in ready mode. This unit has a waterproof digital control. This undercounter Jet-Tech 737 includes on open combination rack and one peg dish rack. This product's soft start wash pump softly starts the cycle to prevent any damage to delicate glassware. This Jet-Tech 737, known as an undercounter dishwasher, uses 0.79 gallons of water per rack. This unit has a 30 racks per hour capacity. This Jet-Tech 737 includes an automatic pumped drain. This model measures 233/4"Wx233/4"Dx331/2"H. This Jet-Tech 737 has a 1414"H door opening. This item includes an automatic detergent pump. Central Restaurant Products offers this Jet-Tech 737 with free shipping!
This Jet-Tech 737 has these main features:

  • Uses 0.79 gallons of water per rack
  • 30 racks per hour capacity
  • 1414" door opening
  • Automatic pumped drain included
  • Automatic detergent pump included
  • 208/240V. Single phase. 233/4"Wx233/4"Dx331/2"H. 165 lbs.


Product ranks 9 out of 30 in Undercounter Dishwashers.

Central Model#: 571-037
Width: 2334"
Depth: 2334"
Height: 3312"
Capacity: 30 racks per hour
Phase: Single phase
Style: High Temperature
Type: Undercounter
Voltage: 208/240V
Water Usage: 0.79 gallons of water per rack
  • 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.
  • 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.
  • 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.