Meiko FV 40.2 Point 2 Series Dishwasher, Undercounter

Central Model#: 486-010 Brand: Meiko Mfg Part#: FV
Your Cost:
$6,027.00 /Each

No shipping details available for this configuration


Product Details

The Meiko FV 40.2 from the Point 2 Series is an undercounter dishwasher designed for use in a commercial setup for cleaning dishes, glassware, cutlery and kitchen utensils with a minimum of employee intervention or supervision. Designed with state-of-the-art, dishwashing technology, this space-saving design undercounter dishwasher has a smaller size optimized for use in bars and cafes, fitting beneath countertops.

Featuring an undercounter design, the Meiko high temperature dishwasher is designed with innovative features to save time and space in a commercial kitchen. It boasts a double-wall stainless steel construction with cool-to-the-touch exterior that offers excellent durability and heat retention. The patented Auto Safe temperature control provides guaranteed sanitizing regardless of incoming water temperature. The Soft Start wash pump protects glassware and fine china without the risk of chipping or breakage as the cycle proceeds. The unit features a deep-drawn wash chamber with rounded tank shape and integrated basket guidings to allow easy cleaning.

The Meiko FV 40.2 dishwasher has a pumped rinse that ensures the final rinse pressure is constant and a pumped drain to accommodate wall or floor drains. The Aqua Stop function automatically shuts the unit down if a water leak is detected. The unit features non-clogging stainless steel wash arms for efficient operation.

The fully automated Meiko FV 40.2 models features a front-mounted control keypad allows easy selection of (3) different dishwashing cycles to accommodate different levels of soiling. A digital temperature and cycle displays allow easy monitoring of operation. Equipped with Meiko's exclusive Mike 2 programmable controller, the unit offers simplified operation and service diagnostics. This dishwasher can heat water up to 180°F to efficiently sanitize dishes.

Main Features Include:

  • Double-wall stainless steel construction
  • High temperature sanitation
  • Built-in booster heater
  • Fully automatic operation
  • Rack capacity of 37 racks per hour
  • Uses 0.66 gal. of water per rack
  • Deep-drawn wash chamber
  • Auto-Safe final rinse temperature control
  • Soft Start fine china & glassware protection system
  • Aqua-Stop water turn-off system
  • Pumped drain & rinse for consistent results
  • Mike 2 programmable controller
  • Stainless steel rinse and wash arms are non-clogging
  • Includes (2) racks: (1) flat rack and (1) peg rack
  • ENERGY STAR qualified
  • Dimensions: 23-5/8"Wx23-5/8"Dx33-1/8"H

Central Model#: 486-010
  • 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.
  • 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.