Jackson WWS TempStar Dishwashers - TEMPSTAR W/O

Jackson WWS TempStar Dishwashers - TEMPSTAR W/O

Engineered for busy commercial kitchens that already have a 180 °F (82 °C) hot-water system, the TempStar delivers Jackson’s legendary Clean the First Time results while sipping just 0.90 gal of fresh water per rack. Four cycle lengths, rugged stainless-steel construction and a convertible design make it the go-to solution for warewashing flexibility and long-term savings.

Features

• High-temperature sanitizing (facility must supply 180 °F rinse water)
• Universal field-convertible: straight-thru or corner layout (kit required)
• Electro-mechanical, top-mounted controls—easy to read & keep dry
• Four selectable timed cycles: Normal, Medium, Heavy & Extra-Heavy
• Automatic tank fill & door-actuated start for hands-free operation
• 1 HP self-draining stainless-steel wash pump for consistent pressure
• Interchangeable stainless wash/rinse arms screw out for quick cleaning
• Large stainless scrap basket helps keep wash water cleaner, longer
• Accepts 20 × 20 in racks & 18 × 26 in sheet pans (17-1/4 in clearance)
• Single-point utility connections & adjustable bullet feet for fast install
• ENERGY STAR qualified – uses only 0.90 gal per rack

What our Experts Think

• Reliable high-temp sanitation performance: The TEMPSTAR W/O is a professional door-type dishwasher without built-in booster, designed for kitchens that already have a hot water supply or external booster system.
• Strong throughput for busy kitchens: Delivers approximately 58–63 racks per hour, making it suitable for restaurants, hotels, and institutional foodservice with steady dish volume.
• Efficient water usage: Uses only about 0.89 gallons per rack, helping control utility costs while maintaining consistent cleaning performance.
• Fast standard cycle operation: Typical wash cycle runs around 57 seconds, enabling rapid turnaround during peak service periods.
• Built for sanitation compliance: High-temperature final rinse system with Sani-Sure™ ensures proper sanitizing temperatures for commercial health standards.
• Flexible installation design: Field-convertible between straight-through and corner configurations, allowing adaptation to different kitchen layouts.
• Durable stainless steel construction: Heavy-duty stainless steel body and internal components are built for continuous daily operation in demanding dishrooms.
• Operator-friendly controls: Simple electro-mechanical interface with automatic fill, multi-cycle options, and easy maintenance access improves workflow efficiency.
• Expert takeaway: A dependable warewashing solution for operations that want high-temp sanitation, solid throughput, and flexible installation—without relying on a built-in booster system

Q&A

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

Q: What does “W/O” mean in this model?
A: “W/O” means without built-in booster heater, so it relies on an external hot water supply for proper high-temperature sanitizing performance.

Q: What is its washing capacity?
A: It can clean approximately 58–63 racks per hour, making it suitable for medium to high-volume kitchen operations.

Q: How much water does it use?
A: It uses about 0.89 gallons of water per rack, which helps reduce utility costs while maintaining strong cleaning performance.

Q: What type of sanitation does it use?
A: It uses a high-temperature sanitizing rinse system (Sani-Sure™) to ensure proper final rinse temperature and hygiene compliance.

Q: What are its key features?
A: It includes multiple wash cycles, automatic operation, stainless steel construction, self-draining pump, and 20" x 20" rack compatibility for standard commercial dish racks.

Q: Is it energy efficient?
A: Yes, it is ENERGY STAR certified and designed to reduce water and energy consumption in busy kitchen environments.

Q: What type of businesses use this dishwasher?
A: It is commonly used in full-service restaurants, institutional kitchens, hotels, and catering operations that require fast and reliable dishwashing throughput.

Q: Why choose the TempStar series?
A: It is built for durability, consistent high-volume cleaning, and flexibility in installation (straight-through or corner), making it a dependable choice for demanding commercial kitchens.

Maintenance Tips

• Daily shutdown cleaning: Turn off power, drain tank, and remove scrap screen, sump strainer, and standpipe to prevent clogging and pump damage.
• Clean wash & rinse arms: Remove and flush spray arms regularly to keep nozzles clear and maintain proper wash pressure and sanitizing performance.
• Inspect strainers every shift: Ensure strainers are clean, flat, and properly seated before operation to avoid debris recirculation.
• Delime on schedule: Run delime cycle regularly to remove mineral scale and maintain heating efficiency and wash performance.
• Check temperatures: Verify wash and rinse temperatures meet required sanitizing levels for proper chemical and thermal disinfection.
• Maintain chemical systems: Ensure detergent and rinse aid lines are primed and dosing correctly for consistent cleaning results.
• Keep door seal clean: Wipe gaskets daily to prevent leaks and maintain pressure during cycles.
• Clear drain system: Ensure drain lines and sump area are free of blockages for smooth operation.
• Wipe exterior stainless steel: Clean daily with non-abrasive cleaner to maintain hygiene and prevent corrosion.