Undercounter Stainless Steel Sanitizing Dishwasher
Get dishes clean and back into circulation quickly with 2 minute cycles, while saving space with this high temp undercounter dishwasher
This Value Series Commercial Undercounter Dishwasher fits easily under countertops, ideal for use under bars, in restaurants, hotels, or anywhere space is limited. Features 2.9 kW wash tank heater and built-in 6.53kW booster with a 70°F rise to ensure water consistently reaches 180° to properly sanitize soiled dishware.
The internal cavity and exterior panels are constructed out of high quality 304 stainless steel for added durability. Double skin stainless steel door and interior with deep formed rack supports. 316 stainless steel tank.
Four operating cycles. The two minute cycle enables user to clean up to 30 racks per hour. Cycles include:
- 1 Total Cycle: 120 seconds, 30 racks per hour
- 2 Total Cycles: 180 seconds, 20 racks per hour
- 3 Total Cycles: 240 seconds, 15 racks per hour
- 4 Total Cycles: 300 seconds, 12 racks per hour
Wash take capacity of 4.35 gallons (16.46 liters). Booster capacity of 2.16 gallons (8 liters). 165°F wash temperature with a 180°F final rinse.
Additional Features and Benefits of this Undercounter Commercial Dishwasher Include:
- Built in detergent and rinse aid dispensers with hook-up provided
- Removable wash and rinse arms (upper and lower) for easy access for maintenance
- Triple filtering system with stainless steel filters to readily capture soil and debris
- Uses innovative technology to extend the wash cycle time to ensure 180° final rinse
- Easy to read, simple to operate digital controls
- Digitalization of wash and rinse temperatures
- 59.36 decibel noise output
- Built-in drain pump that offers additional versatility for installation locations
- Dish rack: 20"x20"
- 0.79 gallons of water per rack water consumption
You may enjoy our Commercial Dishwashing and Warewashing Buying Guide that outlines common considerations important to making a final decision, including which type of commercial dishwashing unit is better in which environment, main differences between hot and chemical sanitizing units, maintenance tips and more.
ONE YEAR PARTS AND ON-SITE LABOR WARRANTY
|Phase:||Single | Three|
|Water Usage:||0.6 gallons per rack|
|Catalog Page:||View on Catalog Page 189|
|Feature:||Free Shipping,New Product,Same Day Shipping|
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.
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.