Blakeslee RC-62HDR Conveyor Dishwashers - RC-62HDR

Blakeslee RC-62HDR Conveyor Dishwashers - RC-62HDR

Blakeslee RC-62-3 HR+DR24 conveyor dishwasher: 212 racks/hr, 21 gal tank, heat recovery, self-cleaning pump, stainless steel, electronic controls.

What our Experts Think

• Mid‑ to High‑Capacity Commercial Throughput: The Blakeslee RC‑62HDR handles about 156–212 racks per hour, ideal for busy restaurants, cafeterias, hotels, and institutional kitchens needing consistent, continuous dishwashing.

• Heat Recovery & Efficiency: Built‑in heat recovery system reuses heat from rinse water, improving energy efficiency and reducing utility costs.

• Robust Stainless Steel Construction: Heavy-duty stainless steel body, wash arms, and filters resist corrosion and wear, ensuring long-term durability.

• Advanced Cleaning & Sanitation: Prewash, wash, and high‑temperature rinse cycles with booster heater deliver thorough, professional-grade sanitation.

• User-Friendly Controls: Electronic soft-touch controls, auto-timer, vacuum breaker, break-tank safety, and insulated components simplify operation while maintaining safety and performance.

• Easy Maintenance: Self-cleaning vertical wash pump and removable stainless-steel surface filters make cleaning and upkeep straightforward for kitchen staff.

Q&A

Q: What is the Blakeslee RC‑62HDR?
A: A commercial conveyor dishwasher with heat recovery designed for medium‑ to high‑volume kitchens, delivering continuous, efficient cleaning for dishes, glassware, and utensils.

Q: How many racks per hour can it handle?
A: It processes approximately 200–280 racks per hour (varies by configuration), providing strong throughput for busy foodservice environments.

Q: What are the key performance features?
A: Includes a heat‑recovery system for improved energy efficiency, self‑cleaning wash pump, two‑speed conveyor with clutch, stainless steel construction, and digital controls for reliable operation.

Q: Is drying included?
A: Optional blower dryer attachments are available to improve drying efficiency and reduce manual labor.

Q: How durable and sanitary is it?
A: Built with stainless steel components, removable filters, and hygienic design features for long‑lasting durability and easy maintenance.

Q: What installation considerations are there?
A: Typically requires three‑phase power and standard commercial plumbing; the layout can be reversed to fit kitchen workflows.

Q: Where is this best used?
A: Ideal for restaurants, hotels, cafeterias, catering kitchens, and institutional foodservice environments that need consistent high‑capacity dishwashing with energy savings.

Maintenance Tips

• Pre‑Scrape & Rinse: Remove heavy food debris and pre‑rinse trays before loading to reduce filter strain and improve wash quality.

• Daily Filter Cleaning: Rinse surface filters daily to maintain strong water flow and protect pumps from buildup.

• Spray Arm Care: Remove and flush spray arms regularly to prevent nozzle blockages and maintain wash pressure.

• Interior Wipe‑Down: After drain‑downs, clean tank walls, doors, and gaskets with a mild, non‑abrasive detergent to prevent residue buildup.

• Descale Based on Water Hardness: Periodically descale heating elements and tank surfaces to maintain sanitization and heating efficiency.

• Temperature Checks: Monitor wash and final rinse temperatures frequently to ensure they meet recommended ranges for effective cleaning.

• Conveyor & Seal Inspection: Inspect conveyor belts, rollers, door gaskets, and seals for debris or wear to prevent jams and leaks.

• Routine Professional Service: Schedule regular maintenance for pumps, motors, controls, and electrical components to sustain reliable operation