Blakeslee RC-64HR Conveyor Dishwashers - RC-64HR

Blakeslee RC-64HR Conveyor Dishwashers - RC-64HR

Blakeslee RC-64HR conveyor dishwasher: 75" single-tank, 212 rph, 21 gal wash, heat recovery, blower dryer, stainless construction, 

What our Experts Think

• High‑Volume Commercial Performance: Handles up to ~240–340 racks per hour, ideal for busy restaurants, hotels, large cafeterias, and institutional kitchens.

• Heat Recovery System: Reuses heat from rinse water to improve energy efficiency and reduce utility costs in high-demand operations.

• Durable Stainless Steel Construction: Heavy-duty stainless steel and insulated components resist corrosion and wear for long-term reliability.

• Advanced Wash Technology: Features self-cleaning vertical wash pump, sloped wash tank, vacuum breaker, and digital controls for thorough cleaning and sanitation.

• Flexible Layout & Controls: Reversible conveyor layout and intuitive digital controls allow tailoring to kitchen workflow and space.

• Efficient Water Use: Designed to balance high throughput with efficient water consumption, reducing operating costs.

Q&A

Q: What is the Blakeslee RC‑64HR?
A: A heavy-duty commercial conveyor dishwasher with heat recovery, built for high-volume kitchens like restaurants, cafeterias, and catering operations.

Q: How many racks per hour can it process?
A: Processes approximately 240–340 racks per hour, depending on configuration.

Q: What is the wash tank capacity?
A: Features a 22.45‑gallon (≈85 L) wash tank for effective continuous cleaning.

Q: What are the key performance features?
A: Includes a heat-recovery system for energy efficiency, self-cleaning vertical wash pump, two-speed traction with clutch, digital IPX5-rated controls, and stainless steel construction for durability.

Q: What are its water and energy specifications?
A: Uses around 138 gallons (≈520 L) per hour and supports high-temperature sanitizing cycles.

Q: Is it suitable for heavy commercial use?
A: Yes — designed for continuous operation with robust construction for demanding foodservice environments.

Q: What installation considerations exist?
A: Requires three-phase power and standard commercial plumbing; the layout can be reversed for flexible kitchen integration.

Maintenance Tips

• Pre‑Scrape & Rinse: Remove heavy food debris and pre‑rinse dishes before loading to reduce filter clogs and improve cleaning.

• Daily Filter Care: Remove and rinse stainless steel surface filters daily to maintain water flow and protect pumps.

• Clean Spray Arms: Flush spray arms regularly to prevent nozzle blockages and sustain wash pressure.

• Wipe Surfaces: After draining, clean interior tanks, doors, and gaskets with a mild, non‑abrasive detergent to avoid buildup.

• Water Quality & Descaling: Descale periodically based on local water hardness to protect heating elements and maintain sanitization.

• Temperature Monitoring: Ensure wash and rinse temperatures are within recommended ranges for effective cleaning.

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

• Routine Servicing: Schedule professional maintenance for pumps, motors, and controls to ensure reliable performance.