Specifications

70
For complete equipment specifications visit our website at www.hobartcorp.com
Warewashing & Waste Equipment
DISHMACHINES
Selection Factors and Ordering Data
1. MACHINE RATINGS Racks per hour ratings represent the
maximum mechanical capacity of each dishmachine. For aver-
age conditions, base estimate on approximately 70% of the
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25 Water Glasses Per Rack
16 Coffee Cups Per Rack
100 Pieces of Flatware Per Rack
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the type and efficiency of the dishroom layout, traffic flow,
amount, type and length of time the food soil has remained
on the dishes, relative hardness of water, industry of the
dishmachine operator, fluctuations in flow of soiled dishes to
the dishroom & so on.
Your Hobart representative will be glad to help you select
the right dishmachine to fit your particular warewashing
requirements.
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Tested) and wash systems – designed for each particular
model – assure the proper volume of water at the required
pressure.
3. PUMP CAPACITY Volume of water circulated over dishes is
not water consumption. When tank has been filled, water is
circulated by the pump.
4. HEATING EQUIPMENT Supplied to keep the water hot in
the tank, or tanks, of the machine. When electric heat is
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recommended. The disconnect switch must be supplied and
installed by the electrical contractor and connected in the
heater electrical supply circuit ahead of machine at the time
of installation.
5. RINSE WATER Adequate hot rinse water is essential to
operation. Actual consumption of hot water will vary with
pressure of the supply, speed at which machine is operated,
and the general dish table layout. In estimating hot water
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inlet side of final rinse valve and read when rinse water is
flowing. Pressure regulators are recommended when the
flowing pressure exceeds 25 lbs.
b. Rate of flow – The figures indicate relatively high momen-
tary requirements of the models on which operation is
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periods may be used for building up the supply.
c. Temperature – National Sanitation Foundation Standards
require final rinse of 180° F minimum for hot water sanitiza-
tion machines registered on the final rinse thermometer.
Where regular hot water supply at the machine is below
180°F, a booster heater is recommended.
Please refer to booster sizing charts for proper booster
size.
To assure prompt handling of
your order, include complete
data on the following:
USER’S NAME, ADDRESS AND ZIP CODE
SHIPPING DATE REQUIRED
For CLe and CLeR Dishwashers:
Model Number
Direction of Operation – Right to Left or Left to Right
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Electric
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For FT Dishwasher:
Model Number
Section Dimensions
Direction of Operation – Right to Left or Left to Right
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Electric
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For Final Rinse Water Booster:
Electric
Steam
Model Number
Flowing Steam Pressure
Incoming Water Temperature
Include list of desired accessories.
Operator training videos are available
at extra cost on selected machines.
Contact your local Hobart office
for complete information.