Moyer Diebel MDHHD High Temp Hood Type Dishwasher
The Moyer Diebel MDHHD is a high temperature hood type dishwasher. It is Energy Star® qualified and dual NSF listed as a dishwasher and a potwasher. An exclusive built-in booster is configured for both +40°F and +70°F rise. Rinse sentry ensures a +180°F final rinse. This model cleans up to 55 racks per hour, with four selectable cycles (including standard and heavy duty). Unit automatically starts when the hood is closed. Automatic tank fill and drain valve keeps your machine ready for the next cycle. Detergent and chemical connections are included. The Moyer Diebel MDHHD has an extended 27" opening, allowing it to accept all standard 18"x26" sheet pans. The sloped hood keeps hot vapors away from the operator's face. Digital controls are bottom mounted. It has interchangeable stainless steel wash and rinse arms. This unit is field convertible from straight to corner operation. One peg and one flat rack are included. Central Restaurant Products offers free shipping on the Moyer Diebel MDHHD hood type dishwasher.
- Opening Height: 27"
- Voltage: 208/240V, three phase
- Built-in booster configured for both +40°F and +70°F rise
- Capacity: Up to 55 racks per hour
- Consumes .85 gallons per rack in dishwasher mode, 1.18 gallons per rack in pot/pan mode
- Automatic start, drain and fill
- Self-draining 2 HP pump
- Rinse sentry ensures +180°F final rinse
- Vent fan control
- 4 selectable cycles (Pot/Pan or Dishwasher Mode, Standard or Heavy Duty Wash)
- Accepts all standard 18"x26" sheet pans
- One peg and one flat rack included
- Dual NSF listed as both a dishwasher and a potwasher
- ENERGY STAR® qualified
ONE YEAR PARTS AND LABOR WARRANTY
|Capacity:||55 racks per hour|
|Water Usage:||0.85 gallons of water per rack (dishwasher) | 1.18 gallons of water per rack (pots and pans)|
Frequently Asked Questions
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.
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. Is it 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.