Jet X-33 X33 Undercounter Dishwasher Chemical Sanitizing

Great Features At An Even Greater Price

Central Model#: 571-021 Brand: Jet-Tech Mfg Part#: X33
Your Cost:
$4,197.38 /Each


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

Product Details

Undercounter Dishwasher is a free standing unit. Stainless steel construction with double wall insulated top and side panels. Rinse additive pump. Automatic water level regulation. Accomodates 1934" square racks. Includes one flat dish rack and one peg dish rack.

  • 15"H door opening
  • Automatic pumped drain
  • Automatic detergent pump included
  • 233/4"Wx233/4"Dx331/2"H. 165 lbs.

Chemical Sanitizing Unit: Consumes 1 gallon of water per rack per 85 second cycle. 37 racks per hour racks per hour capacity. Automatic fill and built in sanitizing pump. New and improved wash arm design. 120V. Single phase.


Product ranks 10 out of 30 in Undercounter Dishwashers.

Central Model#: 571-021
Width: 2334"
Depth: 2334"
Height: 3312"
Capacity: 37 racks per hour
Phase: Single phase
Style: Chemical
Type: Undercounter
Voltage: 120V
Water Usage: 1 gallon 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.