Built for continuous high-volume dishroom workflows, this commercial rack conveyor ensures consistent sanitizing temperatures and throughput, sustaining long service periods without downtime. Operators will appreciate the electric tank heat and booster that reliably raise final rinse temperatures, meeting institutional sanitation needs while maintaining steady production rates. Facility managers benefit from ENERGY STAR® efficiency and CSA and NSF certifications that support regulatory compliance and reduce utility costs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and close water supply before servicing. Remove visible debris from conveyor and wash with a mild detergent solution using non-abrasive pads. Flush tank and strainers, then sanitize with approved high‑temperature cycle or chemical per CSA and local codes. Clean vents and grease traps weekly to reduce fire risk. Inspect door seals and conveyor guides monthly; tighten fasteners and replace worn parts to prevent breakdowns. Keep condenser coils dust‑free to save energy.#@@#Additional Info#@#The MEIKO KA-44 rack conveyor dishwasher offers high-temp sanitizing with a single-tank, no-prewash design. It runs on 208v, has a 3 HP electric tank heater, is ENERGY STAR® rated, CSA and NSF certified, and processes about 240 racks per hour.#@@#General Info#@#Description #@#
Built for continuous high-volume dishroom workflows, this commercial rack conveyor ensures consistent sanitizing temperatures and throughput, sustaining long service periods without downtime. Operators will appreciate the electric tank heat and booster that reliably raise final rinse temperatures, meeting institutional sanitation needs while maintaining steady production rates. Facility managers benefit from ENERGY STAR® efficiency and CSA and NSF certifications that support regulatory compliance and reduce utility costs.
#@@# Tank Heating#@#
High-temperature electric tank heat provides rapid recovery and stable rinse conditions, ensuring sanitizing cycles complete on schedule. Technicians will maintain stainless steel surfaces that resist corrosion and simplify cleaning procedures.
#@@# Single Tank Flow#@#
The single-tank design eliminates a separate prewash zone and optimizes the footprint for compact dishrooms requiring continuous processing. Supervisors can schedule staff around a straightforward conveyor operation that processes approximately 240 racks per hour.
#@@# Throughput Capacity#@#
Rated throughput ranges from 225 to 286 racks per hour, with an approximate operational capacity of 240 racks per hour under typical loading. Managers can forecast labor and cycle planning precisely around this predictable output.
#@@# Energy Performance#@#
ENERGY STAR® qualification and a 2.2kW wash wattage reduce operating expenses compared to less efficient units. Engineers will appreciate that the unit operates on 208 volts and a 3 HP drive, balancing power and efficiency for sustained operation.
#@@# Construction Durability#@#
All major components utilize stainless steel construction to withstand heavy usage and cleaning agents common in institutional settings. Maintenance teams will note reduced corrosion and extended component life, lowering the total cost of ownership.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the MEIKO KA-44 Conveyor Dishwasher within # business days.#@@#Maintenance Guide#@#Inspect wash arms weekly and remove scale with a descaler solution formulated for stainless steel systems. Flush tank and replace 100% of wash fluid monthly; drain lines fully, refill with manufacturer-recommended detergent and sanitizer. Verify booster temperature and high-temp sanitizing cycles daily; record temperatures and corrective actions. Clean conveyor sprockets and bearings biweekly and lubricate per MEIKO specifications. Replace worn gaskets and CSA-listed fittings immediately.
