Blakeslee RC-44HDR Conveyor Dishwashers - RC-44HDR
Blakeslee RC-44-3 HR+DR24 conveyor dishwasher: 78" single-tank, 212 racks/hr, heat recovery, blower dryer, stainless steel,
What our Experts Think
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Medium‑Volume Commercial Throughput: Processes around 212 racks per hour, ideal for busy restaurants, cafeterias, and institutional kitchens needing reliable, continuous cleaning.
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Heat Recovery & Efficiency: Built-in heat recovery system reuses heat from the wash/rinse cycle, reducing energy and utility costs.
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Rugged Stainless Steel Construction: Heavy-duty stainless steel components resist corrosion and wear, ensuring long-term durability under heavy commercial use.
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Advanced Wash Features: Self-cleaning vertical wash pump, vacuum breaker, blower dryer, and easy-access stainless steel filters support consistent sanitation and reduced maintenance.
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Flexible Installation: Reversible layout adapts to different kitchen workflows and space configurations for easy integration.
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High-Temperature Sanitization: Electric tank heating with booster ensures thorough, high-temperature cleaning cycles meeting commercial sanitation standards.
Q&A
Q: What is the Blakeslee RC‑44HDR?
A: A commercial conveyor dishwasher with heat recovery, designed for continuous, high‑volume dishwashing in busy foodservice environments like restaurants, cafeterias, and catering kitchens.
Q: How many racks per hour can it handle?
A: It processes approximately 180–260 racks per hour, depending on conveyor speed and setup.
Q: What is the wash tank capacity?
A: Features a wash tank around 21–22 gallons for efficient cleaning and sanitation.
Q: What are the key performance features?
A: Includes heat‑recovery system for improved energy and water efficiency, self‑cleaning vertical wash pump, two‑speed traction system with clutch, insulated stainless steel boilers, and durable stainless steel construction.
Q: Is it durable and hygienic?
A: Yes — built with stainless steel components, removable filters, and safety features for reliability and sanitation in high‑usage kitchens.
Q: What installation considerations are there?
A: Requires three‑phase power and standard commercial plumbing; reversible layout allows flexible kitchen placement.
Q: Where is this best used?
A: Ideal for restaurants, cafeterias, hotels, and large institutional kitchens requiring consistent, high‑capacity dishwashing with energy savings.
Maintenance Tips
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Pre‑Scrape & Rinse: Remove heavy food debris and pre‑rinse items before loading to reduce filter strain and improve cleaning.
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Daily Filter Cleaning: Remove and rinse surface filters each day to maintain strong water flow and protect pumps.
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Spray Arm Care: Flush spray arms regularly to prevent clogging and sustain wash pressure.
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Interior Wipe‑Down: After each cycle, clean interior tank walls, doors, and gaskets with a mild, non‑abrasive detergent to avoid buildup.
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Descaling: Periodically descale based on local water hardness to protect heating elements and sustain sanitization performance.
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Temperature Checks: Monitor wash and rinse temperatures to ensure they stay within recommended ranges for effective cleaning.
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Conveyor & Seal Inspection: Check conveyor belts, rollers, and door gaskets for debris or wear to prevent jams and leaks.
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Routine Servicing: Arrange professional maintenance for pumps, motors, and controls to preserve reliability and efficiency.
