Stop sacrificing throughput for cleanliness. This three-tank conveyor washer combines continuous production with precise sanitation controls to keep service flowing and compliance on track. Designed for commercial kitchens, the unit offers automated scrapping, powerful recirculation, and a high-temperature fresh rinse to manage institutional dish volumes without compromising hygiene.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and lock out 208v supply before service. Remove racks and scrape solids from conveyor and pre-scrapper. Drain tanks and clean with a food-safe detergent; scrub stainless panels, hood, and door seals with a soft brush. Flush spray nozzles and recirculate pump lines; inspect 2 HP motors and bearings for debris. Sanitize fresh water 180°F cycle, then air dry. Clean condenser coils and vents to prevent grease buildup and fire risk. Log each cleaning for CSA and inspection records.#@@#Additional Info#@#The Stero SCT108S conveyor dishwasher runs on 208 volts, processes 287–348 racks/hour, and features three 2 HP pumps with stainless steel components. It has NSF and UL 921 certifications, a pre-scrapper, and ensures a 180°F final rinse.#@@#General Info#@#Description #@#
Stop sacrificing throughput for cleanliness. This three-tank conveyor washer combines continuous production with precise sanitation controls to keep service flowing and compliance on track. Designed for commercial kitchens, the unit offers automated scrapping, powerful recirculation, and a high-temperature fresh rinse to manage institutional dish volumes without compromising hygiene.
#@@# Tanked Washing#@#
Three separate tanks isolate wash, rinse, and sanitizing processes to maintain consistent cleaning chemistry and thermal stability. Operators will achieve repeatable results across cycles while service lines operate without interruption.
#@@# Conveyor Throughput#@#
The conveyor design supports 287 to 348 racks per hour, enabling sustained processing in high-volume environments. Managers can schedule shifts and peak service with predictable capacity and minimal bottlenecks.
#@@# Heat Assisted Rinse#@#
The fresh-water rinse reaches the required 180 degrees Fahrenheit to meet high-temperature sanitation standards and improve drying time. Facilities adhering to strict infection-control protocols will reduce manual drying and lower contamination risks.
#@@# Heavy-Duty Drive#@#
Three 2 HP motors provide robust recirculation and conveyor propulsion for continuous duty in busy kitchens. Maintenance staff will appreciate the stable torque and reduced strain during full-load operation.
#@@# Stainless Construction#@#
The stainless steel front, tanks, and hood resist corrosion from repeated chemical exposure and high temperatures. Maintenance teams can perform routine washdowns without damaging surfaces, preserving both appearance and function.
#@@# Safety And Compliance#@#
The unit meets NSF and UL 921 guidelines and operates on 208 volts, 3-phase, 60 Hz electrical service to align with commercial electrical infrastructure. Purchasing agents in hospitals, schools, and hospitality operations will document regulatory conformance and installation requirements.
#@@#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#@#Service technicians should inspect the Stero SCT108S conveyor dishwasher weekly to verify conveyor tracking and belt tension. Drain and descale tanks monthly; flush auto-fill and recirculation lines and replace screens. Clean the pre-scrapper daily and remove food debris from the wash chamber. Test high-temp rinse water reaches 180F and verify thermostat calibration. Lubricate drive bearings quarterly and document all maintenance for CSA and NSF compliance.