Ecoline by Hobart EUL-1 Low Temp Rack Undercounter Dishwasher w/ 24 Racks/hr Capacity, 120v

KaTom #: 617-EUL1 • MPN: EUL-1
  • 617-EUL1 Primary Thumbnail Image
  • 617-EUL1 Multiple Thumbnail Image #1
  • 617-EUL1 Multiple Thumbnail Image #2

IN STOCK: Ships in 1 Business Day

5+ in Stock

Free Shipping Item

$5,453.00 /Each

Login or call us for more info!

Add-ons & Options

  • Protect Your Product
  • Coverage starting at $125.25
  • Edit Remove
Kylie wallace User Image
Ask a Foodservice Equipment Specialist

Ecoline by Hobart EUL-1 Description

Designed to fit beneath a counter, the Ecoline by Hobart EUL-1 commercial dishwasher measures 22 11⁄16 inches wide by 24 inches deep by 32 5⁄16 inches tall. Its rugged, wear-, scratch-, and rust-resistant stainless steel construction complements other equipment and provides lasting durability to withstand high-volume use in dishrooms. This unit is equipped with one 20-inch-wide by 20-inch-deep peg rack and one 20-inch-wide by 20-inch-deep combination-type dishrack to accommodate various dishware; its snap-in revolving upper and lower wash and rinse arm features a low-profile, single-arm design that minimizes the chance of clogging during repeated use. To prepare the unit for the next wash cycle, its three-part stainless steel scrap screen can be removed and emptied.

The Ecoline by Hobart EUL-1 undercounter dishmachine uses chemical sanitization and 23⁄25 of a gallon of water per rack to sanitize as many as 24 racks per hour. For simple operation, it features a top-mounted user interface with a digital temperature display and one standard 2-minute cycle. Its delime cycle option circulates deliming chemicals throughout the unit to minimize limescale buildup. Service diagnostics provide error notifications so users can quickly determine why the unit isn't operating properly. For efficiency, the sanitizer visual indicator lends a view of the chemical level so users know when to refill the unit.

  • Sanitizes maximum of 24 racks per hour
  • 5 3⁄10-gal. wash tank
  • Chemical sanitization
  • Undercounter unit
  • 2-minute cycle time
  • Uses 23⁄25 gal. of water per rack (22 1⁄10 gal. per hour)
  • Electric heating unit
  • Soft start
  • Snap-in revolving upper and lower anti-clogging wash and rinse arm
  • Removable 3-part stainless steel scrap screen
  • Automatic pumped drain
  • Automatic fill
  • Delime cycle
  • User interface with digital temperature display
  • Service diagnostics with error notifications
  • Minimum wash and rinse operating temperature: 120 degrees F
  • Minimum recommended building flowing water pressure: 20 PSI
  • Recommended water hardness: 3 grains or less
  • Peak drain flow rate: 2 4⁄5 GPM

  • Flat rack: 20 in. W x 20 in. D
  • Peg rack: 20 in. W x 20 in. D
  • Overall: 22 11⁄16 in. W x 24 in. D (39 9⁄16 in. D when door is open) x 32 5⁄16 in. H
  • 17.5 A, 2 kW, 41⁄50 HP
  • 120 V/60 Hz/3 ph
  • 1 3⁄8-in.-diameter hole for 1-in. trade-size conduit
  • 3⁄4-in. female garden hosing fitting on 6-ft.-long hose supplied with unit

*Image may not depict product color, inclusions or accessories.

*Free shipping on Ecoline by Hobart EUL-1 within the 48 contiguous states.

Additional Product Information

Additional Product Information

From The Manufacturer

Dishwasher, undercounter, 22-11/16"W x 24"D x 32-5/16"H, (24) racks/hr, low temperature chemical sanitizing, .92 gal/rack, delime cycle, service diagnostics with error notifications, soft start, chemical pumps, (1) chemical sensing indicator for sanitizer, 120v/60/1-ph, 17.5 amps, cULus, NSF

Warranty Icon
1-year parts & labor

Ecoline by Hobart EUL-1 Specifications

Documents
Residential Users: The warranty will not be honored for residential or non-commercial use of any Commercial Equipment.

Warning Small Important Prop 65 information for California residents.







Related Categories
0 Customer Reviews
  • 5
    0
  • 4
    0
  • 3
    0
  • 2
    0
  • 1
    0

Review this product!

Relay your experience with this product to help inform other's decisions and help us continue to offer premier foodservice experiences.