Jackson WWS DynaStar Dishwashers - DYNASTAR W/O

Jackson WWS  DynaStar Dishwashers - DYNASTAR W/O

Built for busy commercial kitchens that already have a dedicated 180 °F hot-water supply, the DynaStar delivers sparkling results, low operating costs, and rock-solid reliability in a compact 28 ¾ in. footprint. Its intelligent controls, triple wash arm and adjustable rinse system put you in full command of throughput, water and energy use.

Features                    

• High-temperature sanitizing without an integrated booster – perfect when an external booster or central system is already in place.
• Adjustable Econo or Turbo rinse uses just 0.70–0.89 gal per rack.
• Three programmable cycles (Normal 58 s, Heavy 108 s, Extra Heavy 238 s) tackle every soil level.
• Bright digital LED display with onboard diagnostics and live temperature read-outs.
• Auto-fill and door-actuated start streamline operation; delime/manual-wash switch simplifies maintenance.
• Triple stainless-steel wash arms and precision nozzles power through food soil for superior cleanability.
• Vent-fan interlock turns the hood fan off when the machine is idle to save HVAC energy.
• 1 HP stainless-steel wash pump and 8 gal insulated tank maintain consistent wash temperature.
• Field convertible straight-through or corner configuration (kit required) for flexible installation.
• Single-point utility connections, front & side dress panels, and adjustable bullet feet reduce install time.
• All-stainless construction, cETLus & ETL-Sanitation listed, and backed by a 1-year parts & labor warranty.

Specifications

What our Experts Think

• Efficient high-temp warewashing performance: The DYNASTAR W/O is a commercial door-type dishwasher designed for high-temperature sanitizing, delivering consistent cleaning results in busy restaurant and institutional kitchens.
• Strong throughput for daily operations: Capable of processing approximately 57 racks per hour, making it a reliable fit for mid-volume dishroom workflows.
• Water-saving commercial design: Uses about 0.70 gallons per rack, helping reduce utility costs while maintaining NSF-level cleaning performance.
• No-booster configuration flexibility: Built as a W/O (without booster) model, it requires a proper 180°F incoming hot-water supply—ideal for facilities with existing boiler systems.
• Smart digital controls: Includes LED display, multi-cycle programming, auto-fill, auto-start, and onboard diagnostics for simplified operation and faster troubleshooting.
• Durable stainless steel construction: Heavy-duty build with a 1 HP wash pump supports continuous daily use in demanding commercial environments.
• Flexible kitchen integration: Field-convertible between straight-through and corner installation, making it adaptable to different dishroom layouts.
• Expert takeaway: A dependable, space-efficient warewashing solution for operators who need fast cycle times, low water usage, and reliable high-temp sanitation without an internal booster system.

Q&A

Q: What is the Jackson DynaStar W/O used for?
A: It is a commercial high-temperature door-type dishwasher designed for restaurants, hotels, cafeterias, and institutional kitchens to efficiently clean and sanitize dishes, glassware, and utensils during high-volume service.

Q: What does “W/O” mean in this model?
A: “W/O” means without built-in booster heater, so it requires a properly supplied external hot water line (typically around 180°F) to achieve correct high-temperature sanitizing results.

Q: What is its washing capacity?
A: It can process approximately 57–62 racks per hour, depending on cycle selection and operating conditions, making it suitable for busy commercial dish rooms.

Q: How much water does it use?
A: It uses about 0.70 to 0.89 gallons of water per rack, depending on rinse settings, helping reduce utility costs while maintaining strong cleaning performance.

Q: What are its key features?
A: It includes digital LED controls, multiple timed wash cycles, automatic tank fill, delime cycle, vent fan control, and a triple wash arm system for consistent cleaning results.

Q: What type of construction does it have?
A: It is built with a heavy-duty stainless steel body, adjustable feet, and a 17.5-inch door clearance to handle standard and taller wares efficiently.

Q: Is it energy efficient?
A: Yes, it is ENERGY STAR certified and designed to reduce water and energy consumption in continuous-use commercial environments.

Q: What kind of businesses use this dishwasher?
A: It is commonly used in full-service restaurants, hotels, schools, hospitals, and large-scale foodservice operations that require fast, reliable dishwashing throughput.

Q: What makes the DynaStar series stand out?
A: It combines high throughput, low water usage, and advanced diagnostics in a compact footprint, making it efficient for kitchens that need consistent performance without downtime

Maintenance Tips

• Daily shutdown cleaning: Turn off power, drain the tank, and remove scrap screen, sump strainer, and standpipe to prevent clogs and pump damage.
• Clean wash & rinse arms: Remove spray arms regularly, flush nozzles, and ensure free rotation for proper wash coverage.
• Inspect strainers every shift: Rinse and reinstall pan/suction strainers securely to keep debris out of the wash system.
• Delime routinely: Run the built-in delime cycle on schedule to remove mineral scale and maintain heating efficiency.
• Monitor temperatures: Ensure wash and rinse meet proper sanitizing levels (high-temp operation typically requires ~150°F wash / 180°F rinse) for food safety compliance.
• Check chemical supply: Verify detergent and rinse aid lines are primed and dosing correctly for consistent cleaning results.
• Clean interior daily: Wipe tank walls, door edges, and interior surfaces at the end of each shift to prevent buildup.
• Exterior care: Use non-abrasive stainless steel cleaner to maintain finish and prevent corrosion.
• Seal & drain inspection: Check door gaskets for leaks and ensure drain lines remain clear for proper cycle operation.
• Spray performance check: Ensure spray arms rotate smoothly and are not obstructed by food debris.