Moyer Diebel MD2000LT Door Type Low Temp Dishwasher

Central Model#: 396-021 Brand: Moyer Diebel Mfg Part#: MD2000LT
Your Cost:
$4,398.75 /Each

FREE SHIPPING

Estimated Ship Date - 04/13

Shortest time to ship: 1 Day(s)

Longest time to ship: 30 Day(s)

Most Recent time to ship: 30 Day(s)


Product Details

The Moyer Diebel MD2000LT is a low temperature door-type dishwasher. It features a quick 90 second cycle time, cleaning up to 40 racks per hour. The unique spray arm system has upper and lower stainless steel wash arms with reinforced end caps. Food soil is prevented from entering the drain system by an integrated scrap tray. This chemical sanitizing dish machine features an automatic start/stop. Top mounted controls include built-in chemical pumps and deliming system for dealing with scale. This model can be converted from straight to corner operation in the field. The MD2000LT has a 17"H door opening, allowing it to fit larger dishes. It is energy saving, using only 0.93 gallons of water per rack. Central Restaurant Products offers free shipping on the Moyer Diebel MD2000LT.

Dimensions:

  • Weight: 218 lbs.
  • Width: 3014"
  • Depth: 3014""
  • Height: 75"

Main Specifications:
  • Capacity: 40 racks per hour.
  • Voltage: 120V
  • ENERGY STAR Rated
  • 90 second cycle time
  • Consumes 0.93 gallons of water per rack
  • Top mounted controls with built-in chemical pumps and deliming system
  • 17"H door opening

ONE YEAR PARTS AND LABOR WARRANTY

Product ranks 11 out of 41 in Door Type Dishwashers.

Central Model#: 396-021
Weight: 218 lbs.
Width: 3014"
Depth: 3014"
Height: 75"
Capacity: 40 racks per hour
Style: Chemical
Type: Single Rack
Voltage: 120V
Water Usage: 0.93 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.
  • 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. It is 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.