Blakeslee Dishwashers - D-18-1

Blakeslee Dishwashers -  D-18-1

Dishwasher, hood type, 28-3/8"W, 180° temperature sanitizing rinse, 9.8kW booster heater, up to (30) racks per hour, built-in detergent & rise-aid pumps, hood operated stop/start, drain pump, upper & lower revolving type wash sprays, triple filter system, 304 stainless steel interior & exterior, 316 stainless steel tank, 2.94kW electric tank heat, 1-1/2 HP, cETLus, ETL-Sanitation

Specifications

What our Experts Think

• High Efficiency: Cleans up to 30 racks per hour with a 2-minute cycle, making it ideal for high-volume kitchens. 

• Energy & Water Saving: Utilizes 0.79 gallons (2.99 liters) of water per rack and features a 9.8kW booster heater for optimal sanitizing rinse temperature.

• Built-In Detergent & Rinse-Aid Pumps: Ensures consistent chemical dispensing for effective cleaning and sanitizing.

• User-Friendly Operation: Hood-operated start/stop controls simplify use, and the drain pump allows for versatile installation options.

• Durable Construction: Crafted with 304 stainless steel exterior and 316 stainless steel wash tank for long-lasting performance. 

• Compact Design: Dimensions of 28.38" W x 29" D x 56.88" H (720mm x 735mm x 1445mm) fit well in various kitchen layouts

Q&A

Q: What is the Blakeslee D-18-1 used for?
A: The Blakeslee D-18-1 is a high-efficiency undercounter commercial dishwasher designed to deliver powerful dishwashing performance in compact kitchens, ideal for bars, cafes, and small restaurants.

Q: What is its wash capacity?
A: The D-18-1 can wash up to 24 racks per hour, making it a powerful solution for operations with moderate volume and limited space.

Q: Is it energy-efficient?
A: Yes, it includes a low water usage design and built-in booster heater, ensuring proper sanitization while reducing utility costs.

Q: Who is this unit ideal for?
A: Ideal for coffee shops, small restaurants, bars, and foodservice operations that need a compact yet powerful warewashing solution.

Maintenance Tips

• Daily Cleaning: After each meal period and at the end of the day, pull out the standpipe to drain the machine and clean out the scrap tray. 

• Inspect Wash Arms: Check both wash arms for obstructions and ensure they rotate freely. Clean and replace if necessary.

• Clean Filters and Strainers: Regularly clean the wash and rinse nozzles, line strainers, and drain valves to prevent clogs and maintain optimal performance. 

• Monitor Water Temperature: Ensure the inlewater temperature is at least 140°F (60°C) for effective sanitizing. 

• Maintain Detergent and Rinse-Aid Levels: Regularly check and refill detergent and rinse-aid dispensers to ensure consistent cleaning results. 

• Inspect Drain Pump: If equipped, ensure the drain pump operates correctly and remove any foreign articles lodged in the drain valve seat as part of normal daily cleaning.