Jet F-16DP F-16DP - Undercounter Cup/Glass Washer - 24 Racks/Hour - High Temp

The Jet-Tech F-16DP Undercounter Glasswasher is Ideal for Cups, Glassware and Small Saucers

Central Model#: 571-001 Brand: Jet-Tech Mfg Part#: F-16DP
Your Cost:
$3,733.70 /Each


Due to global supply chain issues, call or chat with one of our product consultants for the most accurate lead time.

May qualify for ENERGY STAR® rebates

Product Details

High temperature undercounter dishwasher is a space saving unit. Stainless steel construction with double wall insultated top and side panels. Built in booster heater with 40°F rise (185°F final rise). Requires external source of 140°F water. Accomodates 1534" square racks and glassware and plates up to 11"H. Includes one flat dish rack and one glassware rack. Rinse additive pump. 208240V. Single phase.

  • Uses 0.5 gallons of water per rack
  • 1314"H door opening
  • Automatic pumped drain, detergent and rinse pump included
  • 20-1/2"H. 116 lbs.
  • 24 racks per hour capacity
  • 120 second cycle time


This Product Ranks 16 Out Of 27 In Undercounter Dishwashers.

Central Model#: 571-001
Width: 20-12"
Depth: 20-12"
Height: 29-12"
Capacity: 24 racks per hour
Construction Material: Stainless steel
Phase: Single
Style: High Temperature
Type: Undercounter
Voltage: 208240V
Water Usage: 0.5 gallons of water per rack
  • 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.