jackson Commercial Dishwasher - DISHSTAR HT
The efficient, fill and dump DishStar HT is everything you need in an undercounter dishmachine! Loaded with features, the DishStar delivers exceptional performance. Each two-minute cycle features our exclusive Sani-Sure final rinse system, which ensures the built-in booster heater provides hot rinse water to sanitize every rack of ware. Perfect for small restaurants, coffee shops, quick service restaurants, bars, and more.
Features
- High temp
- Solid-state controls
- Built-in booster heater with Sani-Sure final rinse system
- Delime cycle
- Fully automatic cycle, including auto-fill
- Push button instant start
- Cleans 30 (24)* racks per hour using just 1.1 gallons of water per rack
- Built-in stainless steel booster heater with exclusive Sani-Sure final rinse system
ensures proper sanitation is achieved every cycle
- Dump and fill design assures washing with clean water every cycle
- Labyrinth style door design
- Automatic pumped drain for floor and wall drain installations
- Delime cycle
- Fully insulated cabinet provides a cool exterior, quiet operation and greater energy efficiency
- Built-in detergent and rinse-aid pumps
- Durable stainless steel handle is contoured for a comfortable grip
- Above-water scrap basket
- Includes two dishracks (one peg, one combination)
- 1-year parts and labor warranty
What Our Experts Think
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High-temp undercounter dishwasher with built-in booster heater for sanitizing
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Cleans up to 24 racks per hour with powerful, chemical-free performance
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Uses only 0.86 gallons of water per rack for energy and water savings
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Compact undercounter design fits seamlessly in bars, cafés, and small kitchens
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Stainless-steel construction ensures long-lasting durability
Q&A
Q: How many racks per hour can the DishStar HT process?
A: It cleans up to 24 racks per hour, ideal for small to medium foodservice operations.
Q: What makes the HT model different?
A: The DishStar HT uses high-temp sanitizing with a booster heater, eliminating the need for chemical sanitizers.
Q: Is it suitable for commercial kitchens?
A: Yes, it’s built for continuous use in restaurants, coffee shops, bars, and institutional kitchens.
Maintenance Tips
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Rinse and clean wash/rinse arms daily to maintain spray coverage.
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Inspect filters regularly and replace them when necessary.
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Descale heating components periodically to prevent mineral buildup.
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Check door gaskets and hinges for proper sealing.
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Wipe down tank, doors, and interior surfaces after each shift.
