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Jackson WWS TempStar Dishwashers - TEMPSTAR HH-E W/O

Jackson WWS TempStar Dishwashers - TEMPSTAR HH-E W/O

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Jackson WWS TempStar Dishwashers - TEMPSTAR HH-E W/O

Tall-chamber • High-temperature • No internal booster

Engineered for busy kitchens that already have 180 °F (82 °C) hot-water supply, the TempStar delivers high-temperature sanitization while handling both dishware and heavy cookware. Its 27 inch vertical clearance, rugged stainless-steel construction and energy-saving 0.72 gal/rack rinse make it the perfect “workhorse” for restaurants, hotels, schools and institutions that demand Clean the First Time results.

Features
  • Dual rated dishwasher & potwasher – certified to NSF/ANSI 3 and listed cETLus / ETL-Sanitation.
  • High-hood design with 27 in (686 mm) chamber clearance fits 60-qt mixing bowls, sheet pans and stock pots.
  • 55 racks per hour (approx.) with four selectable wash cycles for light to extra-heavy soil.
  • Ultra-efficient final rinse uses only 0.72 gal (2.7 L) per rack, lowering utility costs.
  • Powerful 2 HP self-draining wash pump and stainless-steel wash arms provide full-coverage spray.
  • Door-actuated start, automatic tank fill and built-in delime/manual-wash mode streamline operation.
  • Universal timer  – easy top-mounted controls stay dry and visible.
  • Convertible for straight-through or corner installation (field kit required).
  • Single-point connections for water, drain and electric simplify set-up.
  • Safety first: hi-limit thermostat, low-water protection and large scrap basket reduce downtime.
Specifications
Sanitizing Method High temperature (external 180 °F/82 °C water required)
Racks / Hour * Approx. 55
Water Use 0.72 gal (2.7 L) per rack
Inside Clearance 27 in (686 mm)
Rack Size Standard 20 × 20 in (508 × 508 mm)
Dimensions (W × D × H) 28 5⁄8 × 34 3⁄8 × 76 3⁄8 in
(727 × 873 × 1 941 mm)
Height – Door Open 86 3⁄4 in (2 203 mm)
Wash Tank Capacity 8 gal (30.3 L)
Electrical 2 HP pump motor; available 208–230–460 V, 1 Ø or 3 Ø
(see manual for current draw)
What our Experts Think
  • Heavy-duty high-temp performance: The TEMPSTAR HH-E W/O is a commercial door-type dishwasher with high-temperature sanitizing capability, built for restaurants that demand consistent, chemical-free cleaning performance.
  • Flexible “W/O booster” configuration: Designed for kitchens with an existing external booster or hot-water system, giving operators installation flexibility without sacrificing sanitation standards.
  • Strong rack throughput: Delivers up to ~60 racks per hour, supporting steady dishroom flow in mid-to-high volume operations.
  • Water-efficient operation: Uses approximately 0.78 gallons per rack, helping reduce utility costs while maintaining strong wash performance.
  • Fast cycle performance: Fully automatic ~60-second wash cycles enable rapid turnaround during peak service periods.
  • Large clearance versatility: High hood design accommodates large pans, sheet trays, and bulk cookware, making it suitable for full kitchen warewashing—not just dishes.
  • Durable stainless steel construction: Built for continuous commercial use with reinforced components designed to withstand heavy daily loading and unloading.
  • Flexible installation layout: Field-convertible design supports straight-through or corner configurations, adapting to different kitchen layouts.
  • Expert takeaway: A dependable high-temp warewasher for operations that want fast cycle times, strong throughput, and flexible booster configuration options in a rugged commercial build.

Q&A

Q: What is the Jackson TEMPSTAR HH-E 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, pans, and utensils in high-volume environments.

Q: What does “HH-E” mean in this model?
A: “HH-E” stands for High Hood, Electric. It provides extra interior clearance for larger wares such as sheet pans, mixing bowls, and tall kitchen equipment while operating on an electric heating system.

Q: What does “W/O” mean?
A: “W/O” means without a built-in booster heater. This model requires a 180°F incoming hot water supply to achieve proper high-temperature sanitizing performance.

Q: What is its washing capacity?
A: It typically processes around 55–60 racks per hour, depending on cycle selection and operating conditions, making it suitable for busy commercial kitchens.

Q: How much water does it use?
A: It uses approximately 0.78 gallons of water per rack, supporting efficient water consumption in high-volume warewashing operations.

Q: What are its key operating features?
A: It includes a 60-second automatic cycle, multiple wash settings, dual wash arms for even coverage, auto-fill and auto-start functionality, and a durable stainless steel wash system built for continuous use.

Q: How does it differ from standard TEMPSTAR models?
A: The HH-E version offers a taller wash chamber for larger items and omits the internal booster heater, reducing equipment cost but requiring properly supplied external hot water.

Q: Is it energy efficient?
A: Yes, it is designed for reduced water usage and efficient operation while maintaining high-temperature sanitization standards required in commercial foodservice environments.

Q: What types of businesses use this dishwasher?
A: It is commonly used in full-service restaurants, hotels, institutional kitchens, and catering operations that require high-capacity washing with the ability to handle larger kitchenware.





Maintenance Tips
  • Daily shutdown routine: Turn off power, drain tank, and remove scrap screen, sump strainer, and standpipe to prevent clogs and pump damage.
  • Clean wash & rinse arms: Remove and flush spray arms daily; clear nozzles to maintain proper wash coverage and sanitizing performance.
  • Inspect strainers every shift: Rinse and reinstall correctly to avoid debris recirculation and poor wash results.
  • Delime regularly: Run delime/manual cycle as needed to remove mineral scale and maintain heating efficiency.
  • Check operating temperatures: Ensure high-temp sanitizing conditions are reached consistently for safe warewashing performance.
  • Maintain chemical systems: Verify detergent and rinse aid lines are primed and dosing correctly for consistent cleaning results.
  • Clean interior daily: Wipe tank walls, door area, and seals to prevent buildup and odor.
  • Check door gasket & seal: Inspect for wear or leaks to maintain pressure and cycle efficiency.
  • Keep drain system clear: Ensure sump and drain lines are unobstructed for smooth operation.
  • Exterior care: Clean stainless steel surfaces with non-abrasive cleaner to maintain hygiene and prevent corrosion.