The Jackson AJ-80 conveyor dishmachine does not require you to prewash your dishes before you put them in your machine. With a prewash section that incorporates three upper and two lower wash arms, heavy food soil is rinsed off and sent to a basket on the front of the unit so you can easily dispose of it. Stripping nozzles on the wash arms help with cleaning off the food debris. The tank can hold up to 16 gallons of water. The water used in this cycle is recirculated from the previous main wash cycle. The auto fill requires a 110 to 140 degrees Fahrenheit water connection and does not filter through the booster heater.
The machine's main wash cycle uses recirculated water from the previous final rinse cycle mixed with detergent to ensure your dishes are fully cleaned, and the tank has a capacity of 20 gallons. Upper and lower arms spray the detergent-water over the rack. These arms easily remove for cleaning and replacing. Stainless steel strainer pans are in this section to collect excess food debris so it does not get washed all over the next rack.
Pressurized, fresh water is pumped in with a "Y" strainer, solenoid valve, and vacuum breaker assembly. Fan jet nozzles on the upper and lower rinse arms spray the dishes to sanitize them. When you place the order for your machine, you can choose how you want your dishes sanitized. With high-temperature water sanitation, you can wash up to 248 racks each hour and use 0.94 of a gallon of water for each rack. If you decide to chemically sanitize, you can clean up to 234 racks each hour and use 1 gallon of water for each rack.
A feature called Adjust-A-Peak™ allows you to manually control the speed of the conveyor. This is important if you have dishes that are extremely dirty with baked-on food, because when you slow it down, the dishes spend more time in each section, allowing the dishes to fully be cleaned. A stainless steel, center-mounted pawl bar holds the racks as they are passed through the unit. As each rack passes through each section, EnergyGuard™ control system starts each cycle.
All of these processes are automatic, including the auto-fill. A stainless steel control box is mounted n the top of the unit so accessing it is easier. Electromechanical controls are used instead of solid state. An incoming water pressure regulator controls the pressure of the water that comes into the unit. The overflow system skims overt the prewash and wash tanks to keep water from overflowing. Lever drains are operated externally.
The flow of your kitchen varies from your competitor, so the Jackson AJ-80 conveyor dishmachine can be ordered in a right-to-left or left-to-right setup. You can also choose whether you want a machine that is heated with electricity or with steam, and you can choose whether you want to use high-temperature water or chemicals to sanitize your dishes in the final rinse cycle. The machine is also available in 208, 230, and 460 voltages and with a 1 or 3 phase connection.
- Adjust-A-Peak™ feature lets you manually control the speed of the conveyor and slow it down to clean heavily-soiled wares
- EnergyGuard™ control system starts each cycle when the rack passes through to avoid running a section when it is empty
- Lever drains are operated externally
- Fully automatic processes, including the auto-fill
- Stainless steel pumps and impellers are self-draining
- Scrap basket on the front of the machine collects food debris so cleaning is easier
- Stainless steel prewash and wash pump motors are fan cooled and lubricated with ball bearings
- Center-mounted, stainless steel pawl bar carries racks through the dishmachine
- Pawl bar will not obstruct the spray patterns in the prewash, wash, and rinse cycles
- Conveyor drive unit is mounted on the left side of the machine
- Electromechanical controls are used instead of solid state
- Stainless steel control box is mounted on the top of the machine for easier access
- Water pressure is controlled with the incoming water pressure regulator
- Water is kept from overflowing since the overflow system skims over the surfaces of the prewash and wash tanks
- Overall Dimensions: 96 in. W x 25 in. D x 751⁄2 in. H
- cETLus listed; NSF certified
- 2-in.-dia., stainless steel tubing makes up the frame of the unit and is saddle-welded for more strength
- Stainless steel legs and adjustable bullet feet are durable and corrosion resistant
- 8-in. vent cowls and splash shields keep water from getting all over the floor
- 25-in. clearance throughout the machine lets you easily wash trays, pans, large utensils, and more
- 18-in. separation between the wash and rinse cycle offers ideal results
- Staff does not have to manually prewash dishes thanks to the prewash cycle
- 16-gal. capacity of the tank
- 3 upper and 2 lower arms have stripping nozzles that wash off the dishes
- Wash arms are easily removable for cleaning and replacing
- Removes heavy food soil to the scrap basket on the outside of the unit
- Recirculated water comes from the previous wash cycle
- Prewash auto fill requires 110-140 degrees F water connection and does not fill through the booster heater
- 20-gal. tank capacity
- Recirculated water is used from the previous final rinse cycle and is mixed with detergent to fully clean dishes
- Upper and lower wash arms spray detergent-water all over the dishes and are easily removable for cleaning and replacing
- Stainless steel strainer pans collect the excess food debris to prevent it from getting all over the dishes
Final Rinse Cycle
- Fresh, pressurized water comes into the machine with a "Y" strainer, solenoid valve, and vacuum breaker assembly
- Upper and lower rinse arms have fan jet nozzles that spray the dishes to sanitize them
- 248 racks are produced each hour when using high-temperature water to sanitize
- 234 racks are produced each hour when using chemicals to sanitize
- 0.94 gal. used for each rack when using high-temperature water to sanitize
- 1 gal. used for each rack when using chemicals to sanitize
- Conveyor Direction: You must choose whether your machine's conveyor belt will run from right-to-left or from left-to-right. Choose the one that will be most convenient to your dishroom workflow.
- Phase and Voltage: You must choose whether your machine will connect to a 208, 230, or 460 volt electrical connection. You may also need to choose whether it will connect to a 1- or 3-phase power source. Make this choice based on the electrical supply available in your building.
- Steam or Electric Heat: You must choose whether your machine will be heated via electricity or steam. If your facility has access to steam heat from a central boiler, the latter may be the most cost effective method.
- 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 to purchase a high-temperature sanitizing dishmachine, you must select the temperature rise of the machine's booster heater. 40- and 70-degree-Fahrenheit boosters are available.
- Table Limit Switch: This machine can be ordered with a factory installed table limit switch that attaches to a clean rack receiving table and stops the machine when the table is full. This feature helps conserve water and electricity and prevents machine components from becoming damaged.
- Vent Cowl Collars: You may opt to have 16 in x 7 in. vent cowl collars included on this machine to make it easier to connect to a steam exhaust system.
- Cold Water Thermostat: A cold water thermostat will closely regulate the machines wash water heater to prevent it from heating water to the point where it can bake on food soil.
- Sideloader: Specify that your machine is built with a sideloader if you want to install it in a corner and have dish racks loaded into the machine from the side than from the end.
- Flanged Feet: Order a machine with flanged feet if you prefer to bolt the equipment to the floor.
- Water Hammer Arrestor: This machine can be ordered with a water hammer arrestor factory installed in the water supply line to protect components from sudden water surges when water valves open.
Dishwasher, conveyor type, adjustable conveyor speed, high temperature sanitizing, single tank design (wash), with 36" recirculating prewash, adjustable conveyor speed, approximately (248) racks/hour, capacity (0.94 gallons per rack), 25"H clearance through machine, stainless steel construction, recirculated hot water tank heat from external mounted gas booster heater, prewash section has (3) upper arms, & (2) lower arms, vent fan control, cETLus, NSF
*The warranty will not be honored for residential or non-commercial use of any Commercial Equipment.
Important Prop 65 information for California residents.
Jackson AJ-80 SpecificationsPDF Spec Sheet
|Racks per Hour||248|