The Jackson AJX-54 conveyor dishmachine uses electromechanical controls instead of solid state. The EnergyGuard™ feature starts each cycle as a rack passes through the section. These processes are automatic and do not require you to do any kind of filling of the tank. You can manually control the speed of the conveyor with Adjust-A-Peak™ feature so racks of heavily soiled dishes spend more time in each section to ensure the dishes are fully cleaned.
The entire dishmachine is made from stainless steel for durability and resistance to corrosion and minor damages. The bullet feet are adjustable to accommodate your kitchen. A front dress panel hides the interior components. 8-inch splash shields on both sides of the machine prevent water from spilling on the floor. The 25-inch clearance throughout the machine lets you easily wash larger items, like mixing bowls, trays, pans, and more.
The stainless steel wash pump drains itself, and the drain lever is operated externally. Stainless steel scrap baskets in the unit collect food debris until you can dispose of it so it does not get washed over the dishes. An 18-inch separation between the wash and rinse cycles allows for more food particles to fall off the dishes and ensure they are fully cleaned.
Adhering to your needs is what the Jackson AJX-54 conveyor dishmachine does; you can order it with all the necessary specifications to fit your facility. You can choose a unit that's heated with electricity or steam. Your kitchen already has a flow, so you can order your machine with a left-to-right or right-to-left conveyor. The electrical power is predetermined by your venue, so options such as 208, 230, and 460 voltages, as well as 1 or 3 phase, are provided for you. You also decide how your dishes will be sanitized; if you use high-temperature water, you can produce up to 225 racks of clean dishes per hour by using 0.68 of a gallon of water for each rack. Chemical sanitation provides you with up to 209 racks of clean dishes per hour by using 0.78 of a gallon of water on each rack.
- EnergyGuard™ controls start each cycle as the rack passes through each section
- Processes are fully automatic
- Controls are electromechanical for reliability
- Manually control the speed of the conveyor with an Adjust-A-Peak™ feature so the rack can spend more time in each section to ensure dishes are fully cleaned
- Stainless steel wash pump is self-draining for your convenience
- Stainless steel scrap baskets in the unit collect food particles to prevent them from being recirculated all over the dishes
- Drain lever is operated externally
- Exhaust vent fan control
- 18 kW wash tank heater
- 0.68 gal. of water used on each rack with high-temp sanitation
- 225 racks cleaned per hour with high-temp sanitation
- 0.78 gal. of water used on each rack with chemical sanitation
- 209 racks cleaned per hour with chemical sanitation
- Overall Dimensions: 54 in. W x 25 in. D x 751⁄2 in. H
- cETLus listed; NSF certified
- 18-in. separation between the wash and rinse sections to ensure ideal cleanliness
- Stainless steel construction is durable and resistant to corrosion and scratches
- 8-in. splash shields on both ends of the machine prevent water from getting all over the floor
- Front dress panel hides interior components
- Bullet feet are adjustable to achieve level installation on uneven floors
- Frame and legs are stainless steel for heavy duty use and corrosion resistance
- Easily wash large utensils, mixing bowls, trays, pans, and more with the 25-in. clearance throughout the machine
- Electric or Steam Heat: You have to specify if you want your machine to be electric or steam heated.
- Sanitation Method: Choose between sanitizing your dishes with high-temperature water or chemical sanitation. To learn about the two options, click here.
- Booster Heater: If you choose to sanitize your dishes with high-temperature water, you'll need a booster heater to ensure the water is hot enough to fully sanitize. If you choose a regular booster heater, water will be heated by an electric element, and you will need to decide if it will have a 40 or 70 degree Fahrenheit rise. If you choose a steam booster heater, your water will be heated with an external steam source.
- Direction of Operation: Depending on your workflow, you have to decide between a machine that runs left to right or right to left.
- Voltage and Phase: You must choose what voltage your machine will connect to 208, 230, or 460 volt electrical connection. You might need to specify if it will connect to a 1 or 3 phase power source. These choices will be determined by the electrical supply in your building. If you are unsure what this may be, contact an electrician or the maintenance department in your building.
- Sideloader: A sideloader can be installed in the factory so your equipment can be placed in a corner to take up less space. This would allow you to load dishes in from the side instead of the end of the machine. More options include 23 or 30 inch and hooded or unhooded loader.
- 1⁄2 in. Pressure Regulator: Ensure your water pressure stays consistent with the 1⁄2 inch pressure regulator. Keeping this pressure even results in proper operation of the dishmachine.
- Flanged Feet: Keep your equipment in place by bolting it to the floor with the help of flanged feet.
- Blower Dryer: Decide if you want a blower dryer built into your unit to dry off dishes after they come out of the final rinse cycle. Ensures dishes are dry quickly instead of waiting for them to air dry.
- Vent Cowl Collars: Easily connect the dishmachine to a steam exhaust system with factory-installed vent cowl collars. It comes in sets of two.
- Correctional Package: You can order this unit with a prison package to ensure all components and hardware are secure and cannot be taken apart without specialized tools to keep all inmates safe.
- Drain Quench System: You can get the drain quench system for your machine to ensure water is less than 140 degrees Fahrenheit so it can drain without damaging the pipes.
- Scaltrol: Scaltrol is a system that can be installed in your dishmachine to help prevent scale from building up on important internal components that come into contact with water.
- Water Hammer Arrestor: You may opt to have a water hammer arrestor installed in the water supply line to protect the internal components from sudden surges of water when the valves open.
- Table Limit Switch: The machine will stop washing when the receiving table is full if you have a table limit switch installed. With this feature, water and energy are conserved.
- Dish Racks: You will need racks for your dishes to sit on while they run through the machine. You can choose from sheet pan, peg, combination, and 36 compartment racks. If you decide to get a 36 compartment rack, it comes in 3 various heights: 41⁄8, 55⁄8, or 7 in.
Dishwasher, conveyor type, high temperature sanitizing, single tank design, adjustable conveyor speed, approximately (225) racks/hour capacity (0.68 gallons per rack), 25"H clearance through machine, stainless steel construction, electric tank heat, 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 AJX-54 SpecificationsPDF Spec Sheet
|Racks per Hour||225|