Boost throughput without boosting utility costs. The Conserver XL2 handles two full racks at once, processing up to 82 racks per hour while using just 1.13 gal of water per rack. Its corner-fit footprint, built-in chemical pumps and automatic fill-and-dump cycle make it the perfect workhorse for busy kitchens that demand reliability, sanitation and energy savings.
What our Experts Think
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High-capacity warewashing performance: The CONSERVER XL2C is a commercial dual-rack, corner-configured door-type dishwasher designed to handle heavy dish loads efficiently in busy restaurants and institutional kitchens.
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Strong throughput efficiency: Rated for approximately 74–82 racks per hour, making it a true workhorse for continuous service environments where speed matters.
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Water-saving operation: Uses about 1.13 gallons per rack, balancing strong cleaning performance with controlled utility costs for daily commercial use.
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Dual-rack productivity advantage: Washes two racks simultaneously, improving workflow efficiency and reducing bottlenecks during peak hours.
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Built for sanitation compliance: Low-temperature chemical sanitizing system ensures proper hygiene standards without requiring high-temp booster systems.
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Heavy-duty stainless steel construction: Built for long-term durability in demanding environments, with internal components designed to resist corrosion and daily wear.
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Smart operational features: Includes built-in chemical pumps, delime mode, scrap accumulator, and auto-start functions for smoother daily workflow.
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Space-optimized corner design: “C” configuration allows installation in tight or corner spaces, helping maximize kitchen layout efficiency without sacrificing output.
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Expert takeaway: A reliable, high-output dishwashing solution built for fast turnaround, water efficiency, and heavy-duty sanitation in compact or corner kitchen layouts.
Q&A
Q: What is the Jackson CONSERVER XL2C used for?
A: It is a commercial door-type dishwasher designed for high-volume kitchens such as restaurants, hotels, cafeterias, and catering operations to efficiently wash and sanitize dishes, pots, pans, and utensils.
Q: What type of dishwasher is it?
A: It is a low-temperature chemical sanitizing, dual-rack door-type dishwasher that uses chemical sanitizers instead of high-heat final rinse systems.
Q: What is its washing capacity?
A: It can clean approximately 74–82 racks per hour depending on configuration and cycle timing, making it suitable for busy commercial kitchens.
Q: How much water does it use?
A: It uses about 1.06 to 1.17 gallons of water per rack, making it highly efficient for its capacity range.
Q: What are its key features?
A: It includes dual-rack loading, automatic start when the door closes, built-in chemical pumps, low chemical indicators, stainless steel construction, and a self-draining wash pump to prevent carryover between cycles.
Q: What does “Conserver” mean in this model?
A: “Conserver” refers to Jackson’s energy- and water-saving dishwasher line, designed to reduce operating costs while maintaining high cleaning performance.
Q: Is it suitable for commercial kitchens?
A: Yes, it is built specifically for heavy-duty commercial use and is commonly installed in high-volume foodservice environments requiring continuous warewashing.
Q: What makes it different from standard dishwashers?
A: It combines dual-rack capacity, fast cycle times, and low water consumption, allowing more dishes to be cleaned per hour while reducing utility costs compared to standard undercounter units.
Maintenance Tips
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Daily shutdown cleaning: Turn off power, drain the tank, and remove sump strainer + scrap screen to prevent clogging and pump damage.
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Clean wash & rinse arms: Remove and flush spray arms regularly to keep nozzles clear for proper wash pressure.
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Check strainers often: Ensure strainers are clean and properly seated to avoid debris entering the wash system.
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Delime on schedule: Run delime cycle to remove mineral scale and maintain heating and wash efficiency.
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Monitor water temps: Keep wash/rinse temps within recommended operating range for proper sanitizing performance.
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Inspect chemical levels: Regularly check detergent, rinse aid, and sanitizer supply lines and prime when needed.
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Deep clean interior daily: Wipe down tank walls and remove food debris at end of each shift.
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Exterior care: Clean stainless steel surfaces with non-abrasive cleaner to prevent corrosion and maintain hygiene.
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Door seal check: Inspect gaskets regularly to ensure proper sealing and prevent leaks.
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Service schedule: Have qualified technicians perform periodic preventive maintenance to extend machine life.
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