Moyer Diebel MD66 High Temp Conveyor Dishwasher, 40 Degree Booster
The Moyer Diebel MD66 is a high temp 66" conveyor dishwasher available at Central. It is built for high performance, processing up to 219 racks per hour. Using just 0.59 gallons per rack, this unit is cost effective and ENERGY STAR® qualified. This model comes with a 44" single tank with 22" seamless prewash. A 16kW 40°F rise booster heater is included. It features easy clean stainless steel upper and lower wash and rinse arms. The anti-jam conveyor drive system keeps your machine running smoothly. Standard clearance accommodates 18"x26" sheet pans. This unit has stainless steel vent cowls and an extra curtain set. Connections are included for chemicals, vent fan interlock and table limit switch. Built-in diagnostics help identify any issues quickly. Choose from left-to-right and right-to-left configurations. This model is available in 208V, 240V and 480V, three phase. This dish machine includes two 20"x20" racks, one peg and one flat. Central Restaurant Products offers free shipping on the Moyer Diebel MD66 conveyor dishwasher.
Image shown may reflect a different configuration of this product than described. Please see features section or talk to a Product Consultant for details.
- Conveyor length: 66"
- Capacity: 219 racks per hour
- Consumes 0.59 gallons per rack
- Voltage: 208V, 240V or 480V, three phase
- 44" single tank with 22" seamless prewash
- 2 HP wash motor and 1HP prewash motor
- Accommodates full size sheet pans
- Energy sentinel for low water usage
- Built-in diagnostics
- Anti-jam conveyor system
- Vent fan, table limit switch and chemical connections
- (2) 20"x20" racks included (one peg and one flat)
- ENERGY STAR® qualified
- NSF and UL listed
ONE YEAR PARTS AND LABOR WARRANTY
|Capacity:||219 racks per hour|
|Voltage:||208V | 240V | 480V|
|Water Usage:||0.59 gallons of water per rack|
Frequently Asked Questions
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.