Blakeslee RC-44 Conveyor Dishwashers - RC-44

Blakeslee RC-44 Conveyor Dishwashers -  RC-44

Blakeslee RC-44 conveyor dishwasher: 212 rph, 21 gal tank, reversible layout, self-cleaning pump, 304 stainless, insulated door, 

What our Experts Think

• High‑Capacity Commercial Performance: The Blakeslee RC‑44 conveyor dishwasher handles up to ~212 racks per hour, ideal for busy restaurants, cafeterias, and institutional kitchens.

• Durable Stainless Steel Build: Rugged stainless steel construction withstands heavy use and resists corrosion for long-term reliability.

• Efficient Cleaning System: Features a self‑cleaning vertical wash pump, easy-access filters, and a powerful wash/rinse system for consistent results.

• Flexible Installation: Reversible conveyor layout allows installation to match kitchen workflow and space requirements.

• Sanitation & Control: High-temperature wash and rinse cycles with booster heaters ensure thorough sanitation in line with commercial standards.

• Energy & Water Efficiency: Engineered to provide strong cleaning while minimizing water and energy consumption.

Q&A

Q: What is the Blakeslee RC‑44?
A: A commercial rack conveyor dishwasher designed for high‑volume foodservice operations, providing continuous washing for dishes, glassware, and utensils.

Q: What is its throughput?
A: Handles approximately 156 to 212 racks per hour, depending on conveyor speed and configuration.

Q: What is the wash tank capacity?
A: Features a 21‑gallon (≈79.5 L) wash tank for efficient cleaning and sanitation.

Q: What are the key performance features?
A: Includes a self‑cleaning vertical wash pump, two‑speed traction system with clutch, insulated stainless steel boilers, and digital controls with IPX5 protection for durability and ease of use.

Q: Is it durable and sanitary?
A: Yes — constructed from stainless steel components, with removable surface filters, insulated doors, and built‑in safety systems for reliable performance and hygiene.

Q: Where is it typically used?
A: Ideal for restaurants, cafeterias, catering kitchens, and institutional foodservice environments that require consistent, high-capacity dishwashing.

Q: What installation considerations exist?
A: Requires three-phase power and standard plumbing connections; features a reversible layout for flexible kitchen integration.

Maintenance Tips

• Daily Clean‑Up: Wipe down stainless steel surfaces and wash tank rims to remove residue and prevent buildup.

• Spray Arm Care: Remove and rinse spray arms daily to avoid clogs and maintain strong wash pressure.

• Filter & Wash Arm Cleaning: Empty and rinse surface filters and wash arms regularly to keep water flow efficient and protect internal components.

• Descale & Water Care: Descale periodically based on local water hardness to maintain heater efficiency and sanitation performance.

• Check Conveyor & Belts: Inspect conveyor belt/tracks regularly for debris, alignment, and smooth operation to prevent jams.

• Temperature Monitoring: Confirm wash and rinse temperatures meet recommended levels for sanitization.

• Routine Service: Schedule professional maintenance for pumps, motors, and controls to ensure consistent throughput and minimize downtime.