Blakeslee RC-62 Conveyor Dishwashers - RC-62
Blakeslee RC-62 conveyor dishwasher: 74" single-tank, 212 rph, self-cleaning pump, insulated stainless construction, electronic controls, 14kW heater
What our Experts Think
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High-volume throughput: Processes approximately 156–212 racks per hour, ideal for medium-to-high demand kitchens like restaurants, cafeterias, hotels, and institutional foodservice.
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Complete washing workflow: Includes prewash, wash, and rinse zones with a powerful booster heater for consistent, commercial-standard sanitation.
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Durable stainless steel construction: Heavy-duty stainless components provide long-lasting corrosion resistance and reliability in rigorous kitchen environments.
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Efficient water use: Uses around 111 gallons (420 L) per hour, balancing throughput with resource efficiency.
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User-friendly and service-ready: Features such as a self-cleaning vertical wash pump, two-speed conveyor system, and robust controls simplify operation and reduce maintenance.
Q&A
Q: What is the Blakeslee RC‑62 Conveyor Dishwasher?
A: A commercial rack conveyor dishwasher with a prewash and single wash tank, designed for medium‑ to high‑volume foodservice operations such as restaurants, cafeterias, hotels, and institutional kitchens.
Q: What throughput capacity does it offer?
A: Processes approximately 156–212 racks per hour, providing efficient continuous dishwashing for busy kitchens.
Q: What are the key wash and sanitation features?
A: Includes prewash, high‑temperature wash and rinse cycles, a self‑cleaning vertical wash pump, stainless steel wash arms and filters, and booster heaters for thorough cleaning and sanitation.
Q: What construction and durability features are included?
A: Heavy‑duty stainless steel construction (304 exterior, 316 tank) ensures corrosion resistance and long life in commercial kitchen conditions.
Q: How does it handle efficiency and control?
A: Features electronic soft‑touch controls, auto timer, break tank safety system, and two-speed conveyor traction with a built‑in clutch for reliable operation.
Q: What are typical applications?
A: Ideal for restaurants, cafeterias, hotels, and institutional kitchens needing fast, dependable, high‑capacity warewashing.
Q: What benefits does this model deliver to foodservice operations?
A: Provides enhanced workflow efficiency, consistent sanitation, durability, and low maintenance, making it suited for demanding commercial environments.
Maintenance Tips
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Daily cleaning: Remove and rinse filters, scrap screens, and spray arms to prevent clogs and maintain wash pressure.
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Tank care: Drain and flush the wash tank daily; wipe interior/exterior stainless‑steel surfaces to reduce buildup and residue.
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Verify temperatures: Check wash and rinse temperatures each day to ensure proper sanitization and efficiency.
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Inspect conveyor: Weekly inspect the conveyor belt and traction components for alignment, wear, or debris to avoid jams.
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Descale as needed: Based on water hardness, periodically descale heating elements and tank surfaces to prevent mineral buildup.
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Check seals & drains: Ensure door seals, vacuum breakers, and drain connections are clean and functioning properly to prevent leaks or backflow.
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Mechanical checks: Regularly inspect pumps, motors, and electrical connections; schedule professional service for worn parts to maintain reliability.
