Jackson WWS DishStar Undercounter Dishwashers - DISHSTAR HT
High-temperature sanitizing • Built-in 70 °F rise booster heater
Get high-volume results from a compact 24-¼" footprint. The Jackson DishStar HT combines a resource-saving 1.1 gal/rack fill-and-dump design with a powerful 1 HP stainless wash pump and integrated booster heater, delivering 180 °F sanitizing rinse temperatures without an external booster.
Features
- NSF/ANSI 3 certified high-temperature sanitizing (≥ 180 °F final rinse)
- Built-in 70 °F rise booster heater with Sani-Sure™ final-rinse system
- Uses only 1.10 gal of fresh water per rack—cuts utility costs
- Up to 30 racks/hour (≈ 750 dishes / 1,080 glasses)
NSF rated at 24 racks/h with 30 s load/unload*
- Three selectable cycles (Normal 120 s, Heavy 180 s, Extra-Heavy 300 s)
- Solid-state controls with digital LED wash & rinse temperature displays
- Automatic tank fill, pumped drain, & delime cycle simplify operation
- Built-in detergent & rinse-aid pumps with priming switches
- Double-wall stainless cabinet + labyrinth door seal for quiet, cool operation
- Includes 1 peg rack & 1 combination rack—ready to run out of the box
What our Experts Think
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Compact high-temp sanitizing powerhouse: The DISHSTAR HT is a professional undercounter dishwasher designed for small restaurants, cafés, bars, and coffee shops that need commercial-grade sanitizing in a space-saving footprint.
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Built-in booster heater advantage: Features an integrated 70°F rise stainless steel booster heater with Sani-Sur final rinse system, ensuring every cycle reaches proper sanitizing temperatures without requiring external boosting equipment.
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Efficient commercial throughput: Cleans approximately 24–30 racks per hour while using only about 1.1 gallons of water per rack, balancing cleaning power with lower operating costs.
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Fresh-water rinse system: Fill-and-dump design helps reduce wash water contamination by refreshing water between cycles for cleaner, more consistent results.
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Simple operator controls: Push-button start, auto-fill operation, digital LED temperature displays, and three selectable wash cycles simplify training and daily use.
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Quiet, insulated commercial cabinet: Double-wall stainless steel construction improves heat retention, reduces noise, and keeps exterior surfaces cooler during operation.
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Built for durability: Equipped with a 1 HP stainless steel wash pump, integrated chemical pumps, delime cycle, and heavy-duty stainless steel body for reliable long-term operation.
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Flexible installation support: Automatic pumped drain and compact undercounter dimensions make installation easier in tight commercial kitchen layouts.
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Expert takeaway: A dependable undercounter warewashing solution for operators who want true high-temp sanitizing, low water usage, and professional performance without sacrificing valuable kitchen space.
Q&A
Q: What is the Jackson DISHSTAR HT used for?
A: It is a high-temperature commercial undercounter dishwasher designed for restaurants, bars, cafés, coffee shops, and small foodservice operations that need fast, reliable dish and glass washing in a compact footprint.
Q: What type of sanitizing system does it use?
A: It uses a high-temperature sanitizing system with a built-in booster heater and Jackson’s Sani-Sure™ final rinse technology to ensure proper sanitization during every cycle.
Q: What is its washing capacity?
A: It cleans approximately 24–30 racks per hour depending on cycle selection and operating conditions, making it suitable for small to medium-volume commercial kitchens.
Q: How much water does it use?
A: It uses approximately 1.1 gallons of water per rack, helping reduce water consumption while maintaining strong cleaning performance.
Q: What are its key features?
A: It includes three selectable wash cycles, automatic fill, push-button start, digital LED temperature displays, delime cycle, built-in detergent and rinse-aid pumps, stainless steel wash pump, and a fully insulated cabinet for quieter operation.
Q: Does it require a hot water connection?
A: The built-in booster heater raises rinse water temperature for sanitization, but the unit still requires proper commercial plumbing and electrical installation for operation.
Q: Is it easy to install in small kitchens?
A: Yes, its compact undercounter design and automatic pumped drain system make it ideal for bars, coffee shops, and kitchens with limited space.
Q: What makes the DISHSTAR HT different from low-temperature models?
A: Unlike low-temp chemical sanitizing units, the DISHSTAR HT uses high-temperature rinse sanitization with a built-in booster heater, reducing dependence on chemical sanitizers while delivering strong commercial cleaning performance.
Maintenance Tips
- Drain and clean the wash tank daily to remove food debris and prevent odor buildup.
- Inspect and clean spray arms weekly to ensure proper water pressure and consistent dish coverage.
- Use the correct low-temp sanitizing chemicals and refill detergent/rinse aid as needed for peak cleaning performance.
- Wipe stainless steel surfaces and door seals after each shift to reduce corrosion and residue accumulation.
- Check scrap trays and filters regularly to avoid clogs that can impact wash efficiency.
- Leave the dishwasher door slightly open overnight to improve ventilation and prevent moisture buildup.
- Monitor water temperature and pressure to maintain proper sanitization and energy efficiency.
- Schedule routine professional maintenance to inspect pumps, heating elements, and electrical components for long-term reliability.
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