Commercial Dishwashers also known as Dish Machines are a necessity to any food service operation. There are undercounter and upright dishwashers offered in low temperature and high temperature final rinse cycles; Low Temperature and High Temperature Dishwashers. Low Temperature Dishwashers have a lesser initial cost than high temperature units but require additional chemicals in the sanitizing or final rinse. Most dishwashers do require at least 140 degree incoming water and chemicals for the dish washing cycle. High temperature dishwashers use a booster heater that will boost incoming water to 180 degrees for the final sanitizing rinse. The high temperature units dry faster than the low temperature units. All of these factors need to be considered when purchasing commercial dishwashers. Manufacturers within this group are: CMA, Hobart, Jackson, Jet Tech, and Moyer Diebel.
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EST-44H-R/L - 44" Conveyor Commercial Dishwasher
(High Temperature - Right to Left Operation - 205 Racks Per Hour - Note: Must Purchase Water Booster Heater - See The Related Items Tab - Incoming Water to be 110ºF for 70ºF rise or 140ºF for a 40ºF Rise)