Stop trading throughput for cleanliness. This conveyor three-tank dishwasher delivers continuous, high-temperature wash performance while ensuring consistent cleaning results for high-volume operations, increasing daily throughput without compromising sanitation standards. Food service managers will find the unit integrates seamlessly into busy workflows, handling up to 468 racks per hour with automated controls that minimize operator intervention.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and lock out 208v supply before servicing the Stero SCT120S. Remove racks and debris. Drain tanks and use a non-abrasive alkaline detergent at the recommended dilution. Scrub tank, hood, and stainless steel panels with a soft brush; flush and rinse lines until clear. Clean filters and inspect 2 HP pumps; replace worn seals. Run a full-temperature fresh water 180° cycle to sanitize. Record maintenance to pass CSA and health inspections.#@@#Additional Info#@#Stero SCT120S conveyor dishwasher features a three-tank wash with pre-scrapper, handling 468 racks/hour.#@@#General Info#@#Description #@#
Stop trading throughput for cleanliness. This conveyor three-tank dishwasher delivers continuous, high-temperature wash performance while ensuring consistent cleaning results for high-volume operations, increasing daily throughput without compromising sanitation standards. Food service managers will find the unit integrates seamlessly into busy workflows, handling up to 468 racks per hour with automated controls that minimize operator intervention.
#@@# Front Stainless Construction#@#
Stainless steel front, tank, and hood provide corrosion resistance and structural strength where staff interact most, reducing maintenance frequency and preserving appearance in demanding kitchens. Operators will notice easier daily cleaning and a longer service life compared with painted or composite panels.
#@@# High-Temperature Sanitation#@#
Fresh water enters at 180 degrees for the final rinse, enabling thermal sanitization that meets institutional health requirements and reduces chemical dependency. Supervisors can document rinse temperatures to satisfy auditors and ensure patient and guest safety in sensitive environments.
#@@# Three-Tank Recirculation#@#
Three separate tanks with recirculated power wash isolate wash, rinse, and final rinse stages to optimize cleaning chemistry and minimize cross-contamination risk. Kitchen teams can process successive loads without performance loss because each stage maintains dedicated pump and heater control.
#@@# Conveyor Throughput#@#
Conveyor design moves racks continuously, achieving a rated 468 racks per hour to meet peak service demands in cafeterias, hospitals, and large restaurants. Managers can schedule labor more efficiently because equipment sustains high-volume cycles with predictable timing.
#@@# Integrated Pre-Scrapper#@#
Built-in pre-scrapper removes large soil before the wash cycle, lowering solids load on tanks and extending pump and filter life.
#@@#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 conveyor tracks and sprockets weekly; tighten fasteners and replace worn bearings to prevent misalignment. Drain and descale tanks monthly using manufacturer-approved agents; flush auto-fill lines and verify fresh water 180inse operation. Clean pre-scrapper daily and remove debris from wash and rinse screens. Sanitize stainless steel panels with nonabrasive detergent and soft cloth. Verify thermostat calibration, tank heat, and 208 volts supply for safe, efficient operation.