Moyer Diebel 201LT Undercounter Dishwasher - Chemical Sanitizing Unit, 115/60V

Economical and Efficient

Central Model#: 396-011 Brand: Moyer Diebel Mfg Part#: 201LT
Your Cost:
$4,312.50 /Each

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Estimated Ship Date - 08/26

Shortest time to ship: 1 Day(s)

Longest time to ship: 15 Day(s)

Most Recent time to ship: 2 Day(s)


Product Details

Undercounter Dishwasher has stainless steel top and side panels. Automatic water level regulation. Built in detergent and rinse aid pumps. Upper and lower interchangeable wash arms. Soft start to reduce breaking and chipping.

  • Uses 1.8 gallons of water per rack
  • 27 racks per hour capacity
  • 1534"H door opening
  • Pumped drain
  • Fully automatic cycle, 141 second cycle time
  • 24"Wx2434"Dx3334"H. 165 lbs.

Chemical Sanitizing Unit: Built in sanitizer dispensing pump. 115/60V. Single phase.

ONE YEAR PARTS AND LABOR

Product ranks 6 out of 30 in Undercounter Dishwashers.

Specifications

Central Model#: 396-011
Weight: 165 lbs.
Width: 24"
Depth: 2434"
Height: 3334"
Capacity: 27 racks per hour
Phase: Single phase
Style: Chemical
Type: Undercounter
Voltage: 115/60V
Water Usage: 1.8 gallons of water per rack
Catalog Page: View on Catalog Page 189

Frequently Asked Questions

  • 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.
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