Jackson WWSDelta Undercounter Dishwashers - DELTA HT-E-SEER

Jackson WWSDelta Undercounter Dishwashers - DELTA HT-E-SEER

Give your bar or restaurant crystal-clear, spot-free glassware with the industry-leading Delta HT-E-SEER. This compact door-type machine harnesses high-temperature sanitizing, an innovative Steam Elimination & Energy Recovery (SEER) system, and built-in chemical dosing to deliver pristine results while slashing utility costs—no dedicated hot-water line or vent hood required.

Features 

• Steam Elimination & Energy Recovery (SEER) – captures hot vapor to preheat rinse water, cutting energy use and eliminating bar-clouding steam.
• True High-Temp Sanitizing – 180 °F final rinse via built-in 70 °F-rise booster with Sani-Sure system; no chemical residue on glassware.
• Single Cold-Water Hook-Up – installs anywhere, even under the bar.
• Soft Start pump ramp-up prevents chipping and breakage of delicate stemware.
• Three selectable cycles (2 min 25 s, 3 min 33 s, 5 min 13 s) for light, normal, or heavy soil.
• Automatic functions – auto-fill, push-button start, delime cycle, and pumped drain for floor or wall drains.
• Built-in chemical pumps & priming switches for detergent and rinse aid; above-water scrap basket for easy cleaning.
• Energy Saver Mode, solid-state controls, and a digital LED temperature/operator display with onboard diagnostics.
• Double-wall, all-stainless-steel cabinet for quiet operation, heat retention, and long-term durability.
• Factory-installed pressure regulator, water hammer arrestor, door interlock, and labyrinth door seal for reliable, code-compliant performance.

Specifications

What our Experts Think

• Premium energy recovery performance (SEER™ system) — The HT-E-SEER captures steam heat and reuses it to preheat rinse water, cutting energy waste while improving wash consistency in busy commercial kitchens.
• High-temp, chemical-free sanitation — Built-in booster heater delivers a 180°F final rinse, ensuring strong NSF-level sanitizing without chemical residue.
• Efficient water usage for lower operating costs — Uses just 0.60 gallons per rack, making it highly efficient for continuous daily use in cafés, bars, and restaurants.
• Designed for bar-front and open-kitchen installs — Steam elimination significantly reduces vapor output, allowing placement in customer-facing or low-ventilation areas.
• Strong commercial throughput — Handles around 24 racks / up to 864 glasses per hour, supporting fast-paced service environments without bottlenecks.
• Operator-friendly controls — Simple push-button start, digital display, and selectable cycles streamline training and daily operation during peak hours.
• Built for long-term durability — Stainless steel construction, double-wall cabinet, and commercial-grade wash components ensure reliable performance under heavy use.
• Ideal upgrade for efficiency-focused kitchens — Compared to standard high-temp undercounter units, this model stands out for combining sanitation, steam control, and energy recovery in one system

Q&A

Q: What is the Jackson DELTA HT-E-SEER?
A: It is a high-temperature undercounter dishwasher from Jackson WWS designed for commercial kitchens needing compact, energy-efficient warewashing with steam reduction.

Q: What makes the HT-E-SEER model different?
A: It features a Steam Elimination & Energy Recovery (SEER) system that captures heat vapor to preheat rinse water, reducing energy use and eliminating excess steam in the workspace.

Q: Does it require hot water connection?
A: No. It operates on a single cold-water connection with a built-in booster heater for final rinse sanitation.

Q: What is its cleaning capacity?
A: It can clean approximately 24 racks per hour (up to 864 glasses/hour), making it suitable for steady commercial demand.

Q: How much water does it use?
A: Around 0.60 gallons per rack, helping reduce operating costs in high-volume kitchens.

Q: What type of sanitation does it use?
A: It is a high-temperature sanitizing dishwasher, using hot final rinse water instead of chemical sanitizers for cleaner results.

Q: Where is it typically used?
A: Ideal for restaurants, cafés, bars, hotels, and healthcare or institutional kitchens needing compact, efficient dishwashing.

Q: What are its key benefits?
A: Key benefits include low energy consumption, steam reduction for bar-area installation, fast cycle times, and durable stainless-steel construction

Maintenance Tips

• Clean scrap screen, sump strainer, and wash/rinse arms daily to maintain proper spray pressure and prevent clogging.
• Rinse strainers at the end of each shift—do not scrape or tap them, as this can cause damage.
• Run the delime cycle regularly to remove mineral buildup and protect the booster heater and internal plumbing.
• Check detergent, rinse aid, and sanitizer levels daily; prime chemical lines before peak service.
• Inspect spray nozzles and manifolds for blockage and clean with a soft brush to ensure even coverage.
• Verify proper high-temperature rinse (around 180°F final rinse via Sani-Sure system) for effective sanitizing.
• Pre-scrape dishes and avoid overloading racks to maintain wash efficiency and reduce rewash rates.
• Drain and clean the tank daily to prevent foodsoil buildup and odors.
• Wipe exterior stainless steel surfaces regularly to maintain hygiene and prevent corrosion.
• Schedule periodic professional service checks for pumps, heaters, and seals to ensure long-term reliability.