Blakeslee RC-86-3 DR99 Conveyor Dishwashers - RC-86-3 DR99
Blakeslee RC-86-3 DR99 conveyor dishwasher: 340 racks/hr, double-tank, 316 stainless, soft-touch controls, self-cleaning pump, 14kW heat.
What our Experts Think
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Commercial-Grade Durability: Built with heavy-duty stainless steel for high-volume dishwashing.
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High-Efficiency Cleaning: Conveyor system and dual-rack design ensure fast, thorough cleaning.
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Energy & Water Efficient: Optimized for reduced utility consumption without sacrificing performance.
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User-Friendly Operation: Intuitive controls and easy-access components simplify use and maintenance.
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Reliable for Busy Kitchens: Perfect for restaurants, hotels, and catering operations with heavy dishwashing demands.
Q&A
Q: What is the RC‑86‑3 DR99?
A: A commercial-grade rack conveyor dishwasher built for high-volume warewashing with a double-skinned dryer for superior drying performance.
Q: What is its capacity?
A: Processes approximately 240 to 340 racks per hour, making it ideal for restaurants, hotels, cafeterias, and institutional kitchens.
Q: What wash and rinse features does it include?
A: Prewash, high-temperature wash, and dual final rinse cycles deliver thorough, commercial-grade sanitation with rinse temperatures up to 185°F.
Q: What energy and efficiency features does it have?
A: The double-skinned dryer improves drying efficiency while reducing energy loss and conserving water.
Q: What materials and durability features are included?
A: Constructed with heavy-duty stainless steel, a self-cleaning vertical wash pump, insulated boilers, and removable surface filters for durability and easy maintenance.
Q: What are its approximate dimensions?
A: Roughly 126″ W × 31.6″ D × 82.5″ H, suitable for continuous, high-output commercial use.
Q: What operational benefits does it offer?
A: Digital controls with water-resistant protection, two-speed conveyor traction, break tank safety systems, and a vacuum breaker enhance reliability and uptime.
Q: Who is this dishwasher ideal for?
A: Perfect for high-volume foodservice environments like restaurants, caterers, institutional cafeterias, and large commercial kitchens requiring fast, efficient, and sanitary dishwashing.
Maintenance Tips
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Daily Cleaning: Wipe interior and exterior surfaces with a mild, non-abrasive cleaner to remove grease and food residue.
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Flush Wash & Rinse Arms: Ensure spray nozzles are free of debris for optimal cleaning.
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Check Filters & Strainers: Clean daily to prevent clogs and maintain water flow.
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Inspect Seals & Gaskets: Replace worn or damaged parts to prevent leaks.
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Sanitize Regularly: Use approved sanitizer in rinse cycles to maintain hygiene.
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Lubricate Moving Parts: Lightly lubricate chains, rollers, and hinges for smooth operation.
