Stop sacrificing cycle time for consistent wash quality. This conveyor dishwasher combines sustained throughput with validated high-temperature sanitation, delivering predictable cleaning results for high-volume kitchens and central dish rooms. Operators gain controlled processing, documented high-temperature operation, and a durable stainless framework engineered for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and close water valves. Remove debris from conveyor and strain screens; wash racks and spray arms with mild alkaline detergent and hot water, then rinse. Flush tanks and replace water with fresh sanitizing solution per CSA guidelines. Degrease hood and vent filters. Clean condenser coils and door gaskets. Inspect seals and fasteners; tighten or replace worn parts. Run a test cycle and verify final rinse temperature meets high-temp specifications.#@@#Additional Info#@#Insinger SUPER 106-2 RPW conveyor dishwasher offers high-temp, electric wash with CrossFire® cleaning, three-tank prewash, and rinse for about 330 racks per hour; stainless steel, CSA certified, 67.13" H, 105.5" W, 1,400 lbs.#@@#General Info#@#Description #@#
Stop sacrificing cycle time for consistent wash quality. This conveyor dishwasher combines sustained throughput with validated high-temperature sanitation, delivering predictable cleaning results for high-volume kitchens and central dish rooms. Operators gain controlled processing, documented high-temperature operation, and a durable stainless framework engineered for continuous service.
#@@# Tank Configuration#@#
Three sequential tanks provide prewash, power wash, and rinse functions in a linear flow that maximizes soil removal before final sanitization. Designers placed the prewash stage first to reduce the load on the wash tank and extend detergent life, while the power wash stage increases mechanical action to remove baked-on soils.
#@@# CrossFlow Wash System#@#
The CrossFire wash system concentrates spray energy across the rack path to improve cleaning uniformity and reduce rewash events. Technicians can expect consistent contact angles and turbulence that optimize detergent performance without increasing cycle time.
#@@# Throughput Capacity#@#
Rated at approximately 330 racks per hour, the unit supports sustained peak service periods in cafeterias, hospitals, universities, and large restaurants. Facilities can plan staffing and rack logistics around this predictable output to avoid bottlenecks.
#@@# Heat Source Options#@#
Electric immersion heating or steam injector tank heat allows specification to match site utilities and energy strategies. Maintenance teams can service electric elements or steam components with standard replacement parts and clear access panels.
#@@# Construction and Serviceability#@#
All major surfaces, frame, legs, and feet use stainless steel construction for corrosion resistance and simplified sanitation. Engineers designed the machine for accessible components and straightforward adjustment points to minimize downtime during routine service.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect wash and rinse manifolds weekly and remove lime and grease to maintain consistent sanitizing temperature. Drain and flush the (3) tank system daily; refill with approved detergent and verify chemical feed rates. Lubricate conveyor bearings monthly and tighten fasteners on stainless steel frame as needed. Calibrate temperature controls and verify high temp without booster reaches required setpoint. Replace worn gaskets and inspect NSF certification labels periodically.
