Built for continuous service in high-demand kitchens, this three-tank conveyor dishwasher combines throughput, sanitization control, and robust construction to keep back-of-house operations efficient. Rated for 371 to 470 racks per hour, the system moves soiled loads through pre-scrape, wash, rinse, and recovery stages with consistent timing and automated functions that minimize labor and rewash. Engineers designed the unit for 208 volts, three-phase, 60 hertz power, integrating certified components to meet institutional sanitation requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and lock out the circuit before service. Remove racks and scrape solids with the pre-scraper. Flush the conveyor and open tank drains to remove sediment. Mix a mild alkaline detergent per manufacturer ratios; circulate until clear. Inspect and clean spray nozzles, filters, and pumps weekly. Run the 180°F sanitizing rinse and verify temperature with a calibrated probe. Descale heating elements monthly to maintain efficiency. Replace worn door seals immediately to prevent leaks.#@@#Additional Info#@#Stero SCT120SC three-tank conveyor dishwasher with corner pre-scrapper delivers 371–470 racks/hour at 208 volts, 60 Hz.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this three-tank conveyor dishwasher combines throughput, sanitization control, and robust construction to keep back-of-house operations efficient. Rated for 371 to 470 racks per hour, the system moves soiled loads through pre-scrape, wash, rinse, and recovery stages with consistent timing and automated functions that minimize labor and rewash. Engineers designed the unit for 208 volts, three-phase, 60 hertz power, integrating certified components to meet institutional sanitation requirements.
#@@# Pre-Scrapper#@#
A corner pre-scrapper removes gross soils before racks enter the wash tanks, reducing manual labor and limiting wash water contamination. Operators will experience fewer clogs and lower rewash rates, enhancing throughput and staff efficiency.
#@@# Conveyor System#@#
The conveyor-type transport maintains steady rack spacing and dwell times, ensuring consistent exposure to recirculated power wash and sanitizing rinse. Managers can predict cycle counts and plan labor more accurately for peak service periods.
#@@# High Capacity Wash#@#
Three tanks provide sequential cleaning stages with dedicated recirculated power wash pumps that deliver continuous mechanical action. Chefs and dishroom leads will achieve repeatable cleaning results that protect service velocity during busy periods.
#@@# Controlled Rinse Heat#@#
The fresh water sanitizing power rinse achieves required final rinse temperatures for high-temperature operation, ensuring regulatory-compliant sanitization. Facilities staff can document rinse temperatures for inspections without manual measurement interventions.
#@@# Durable Construction#@#
Stainless steel front panel, tank, and hood offer corrosion resistance and allow aggressive daily cleaning protocols, extending service life in harsh commercial environments. Maintenance crews will access serviceable components quickly, reducing downtime.
#@@#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 teams should inspect conveyor alignment weekly to prevent belt drift and reduce motor load. Clean corner pre-scrapper daily by removing food debris and flushing with warm water; sanitize with approved detergent and rinse. Drain and de-scale wash tanks monthly, then verify auto fill and shut-down timer operate within tolerances. Lubricate bearings per manufacturer schedule and tighten electrical connections on 208 volts, 60 Hz, 3-phase supply.