The Jackson AJ-66 Conveyor dishmachine has a saddle-welded, stainless steel frame that is 2 inches in diameter for extra strength. The legs and adjustable feet are made from stainless steel for corrosion resistance. Water is kept from getting on other surfaces and the floor with the 8-inch vent cowls and splash shields. A 25-inch clearance throughout the machine allows you to easily wash larger items like sheet pans, trays, mixing bowls, and more.
Electromechanical controls are used instead of solid state controls. The control box is mounted on the top of the unit for easy accessibility. Racks run through the machine on a stainless steel, center-mounted pawl bar; the bar does not affect the spray patterns in the prewash, wash, and rinse cycles. The conveyor drive unit is enclosed in a stainless steel cover on the left side of the unit.
As each rack passes through the different sections, the EnergyGuard™ starts the different cycles. The Adjust-A-Peak™ feature lets you control how quickly the racks go through the machine, cleaning 124 to 234/248 racks per hour. A slower setting is ideal for cleaning heavily soiled wares. The overflow system skims the surfaces of the prewash and wash sections to maintain the water levels.
You no longer have to manually prewash your dishes before you place them in the dishwasher. This machine comes with a recirculated prewash cycle that uses recirculated water that ranges from 110 to 140 degrees Fahrenheit pushed through two upper arms and one lower arms. This section removes heavy food soil and sends it to the outer basket so you can easily clean it up.
After the prewash cycle, the rack is sent into the wash cycle where recirculated water from the previous final rinse cycle is mixed with detergent then sent through wash arms over the rack. The wash arms easily remove for cleaning or replacing. Stainless steel strainer pans collect leftover food debris so it does not mix with the water and get all over the freshly cleaned dishes. The pans easily remove for cleaning also.
Fresh, pressurized water is brought into the machine with a "Y" strainer, solenoid valve, and vacuum breaker assembly. The water is sent through upper and lower arms with fan jet nozzles on them to ensure your dishes are fully sanitized. Depending on which way you decide to sanitize your dishes, the number of racks per hour and amount of water used per rack changes. When you use high-temperature water to sanitize dishes, you can clean up to 248 racks per hour and use 0.94 of a gallon of water for each rack. If you want to use chemical sanitation, you can clean up to 234 racks per hour and use 1 gallon of water per each rack.
When you pick out a dishwasher, there are many options to choose from. Your preferred sanitization method is one of those options. You have the choice between using high-temperature water or chemicals. You must also choose whether you want a machine that runs from left to right or from right to left, depending on the way your kitchen is laid out. Heating of your Jackson AJ-66 Conveyor dishmachine can either be done with steam or electricity. The machine is also available in 208, 230, and 460 voltages and with 1 or 3 phase electrical connections.
- High-temperature sanitizing rinse method cleans up to 248 racks per hour
- Chemical sanitizing rinse method cleans up to 234 racks per hour
- 0.94 gal. of water used for each rack in the high-temperature sanitizing rinse
- 1 gal. of water used for each rack in the chemical sanitizing rinse
- Electromechanical controls are used
- Stainless steel control box is mounted on the top of the unit for easy accessibility
- All processes are fully automatic
- Initial fill of the prewash and wash tanks are automatic when the machine is first turned on
- Each tank has separate fills controlled by solenoid valves and vacuum breaker assemblies
- Overflow system skims the surfaces of the prewash and wash sections to maintain water levels
- Stainless steel wash pumps and impellers are self-draining
- Lever drain is externally operated
- Prewash pump, wash pump, and impeller are made from stainless steel
- Stainless steel pawl bar is mounted in the center so racks easily go through the machine
- Pawl bar will not obstruct the spray patterns in the prewash, wash, and rinse cycles
- Enclosed in a stainless steel cover, the conveyor drive unit is mounted on the left side of the unit
- Overall Dimensions: 82 in. W x 25 in. D x 751⁄2 in. H
- cETLus listed; NSF certified
- As a rack passes through each section, the EnergyGuard™ controls when the cycles start
- Adjust-A-Peak™ feature lets you manually control the speed of the conveyor so you can produce from 124 to 234/248 racks per hour
- Incoming water pressure regulator helps provide consistent results
- Food scrap basket is attached on the front of the machine so cleaning out heavy food soil is easy
- Stainless steel, 2-in.-dia. tubing makes up the frame and is saddle-welded for more strength
- Legs and adjustable bullet feet are made from stainless steel for corrosion resistance
- 8-in. splash shields and vent cowls help prevent water from getting all over the floor and other surfaces
- 25-in. clearance throughout the machine allows you to easily wash large utensils, pans, trays, mixing bowls, and more
- 18-in. separation between the wash and rinse cycles helps with ideal cleanliness
- Manual pre-rinsing is no longer needed with the recirculated prewash feature
- 16-gal. capacity tank and maintains level with a skimming-type overflow
- Recirculated water is pushed through 12 stripping nozzles in two upper arms and one lower arm
- Removes heavy food soil and sends it to the outer debris basket
- Wash arms easily remove for cleaning or replacing
- Prewash water is recirculated from the prewash tank through the manifolds and wash arm system
- 1-HP, fan-cooled motor powers the prewash pump and arms
- Auto-fill on the prewash requires a separate 110-140 degrees F connection and does not fill through the booster heater
- 15.4-gal. capacity tank and maintains level with a skimming type overflow that sends overflow water into the prewash section
- Water mixed with detergent is recirculated and pushed through upper and lower wash arms over dishes
- Wash arms easily remove for cleaning and replacing
- Automatically activated as racks come through this section
- Stainless steel strainer pans collect baked-on and extra food scraps so they will not get all over freshly washed dishes
- Wash water is re-dispersed through the manifolds and wash arm system
- 2-HP, fan-cooled motor powers the wash pump and arms
Final Rinse Cycle
- Fresh, pressurized water comes into the machine through a "Y" strainer, solenoid valve, and vacuum breaker assembly
- Water is ran through upper and lower arms to fully sanitize dishes
- Fan jet nozzles on the arms
- Conveyor Direction: When you order this machine, you must specify whether you'd like the machine's conveyor belt to run from right-to-left or from left-to-right. This choice will come down to which is the most convenient setup for your dishroom workflow.
- Phase and Voltage: You can order this machine with a 208, 230, or 460 volt electrical connection. You may also need to decide whether it comes equipped for a 1- or 3-phase power source. If you're unsure of which you need, consult an electrician or your building's maintenance manager.
- Steam or Electric Heat: You must choose whether your machine's wash cycle water will be heated via an onboard electric booster heater or with an external steam connection.
- Sanitization Method: You must choose whether your machine will sanitize dishes via high-temperature water or with a chemical sanitizer. Learn the pros and cons of each here.
- Booster Heater Temperature Rise: If you opt for a machine that sanitizes dishes with high-temperature water, you must choose whether it comes with a 40-degree-Fahrenheit or a 70-degree-Fahrenheit booster heater. Choose the one that will heat your buildings hot water to the 180 degrees necessary to sanitize dishes.
- Flanged Feet: This dishmachine is available with flanged feet, a feature that allows the machine to be securely bolted to the dishroom floor.
- Correctional Package: You may order this machine with a prison package that includes features to secure hardware and other pieces that inmates might otherwise detach from the equipment.
- Table Limit Switch: You may choose to have your equipment shipped with a factory installed table limit switch that will attach to a clean rack receiving table and turn the machine off when the table becomes full.
- Vent Cowl Collars: The AJ-66 is available with factory-installed vent cowl collars that measure 4 in x 16 in x 7 in. These components make it easy to connect the machine to a steam exhaust system.
- Cold Water Thermostat: A cold water thermostat will closely regulate the temperature of the machine's prewash water to prevent it from baking on food debris.
- Exhaust Fan Control: This machine can be build with an automatic vent can control that turns the vent fan on when the machine is running and off when it is not.
- Water Hammer Arrestor: You can opt to have an water hammer arrestor factory installed in your machine's incoming water line that will protect components from surges in water pressure when water valves open.
Dishwasher, conveyor type, adjustable conveyor speed, approximately (248) racks/hour, high temperature sanitizing, single wash tank design with 22" recirculating prewash, 25"H clearance through machine, stainless steel construction, recirculated hot water tank heat from external mounted gas booster heater, prewash section has (2) upper arms, & (1) lower arm, vent fan control, cETLus, NSF
*The warranty will not be honored for residential or non-commercial use of any Commercial Equipment.
Jackson AJ-66 SpecificationsPDF Spec Sheet
|Racks per Hour||248|