Champion Industries UH130B Dishwasher, Undercounter, 24″W X 25″D X 33-3/4″H
This Champion Industries UH130B is available from Central Restaurant Products.
- 24"W x 25"D x 33-3/4"H
- high temperature sanitizing
- with StemsSure soft start to protect glasses & dishes from chipping & breaking
- (25) racks per hour capacity
- 141 second cycle
- top mounted controls with prime switch
- 15-3/4"H door opening
- door safety switch
- advanced digital thermometer monitoring
- stainless steel top & side panels
- quiet double-wall construction
- detergent & rinse aid pumps
- pumped drain
- built-in electric booster for 180 degreeF final rinse water (standard 70 degreeF/39 degreeC rise)
- rinse sentry extends the cycle time to ensure 180 degreeF final rinse
- low-water tank heat protection
- automatic tank fill
- (1) peg rack
- (1) flat rack
- 1 HP wash pump motor
- fill & dump operation
- Shear Energy a reduction in energy requirements while maximizing performance
- Multi-Power includes: Multi-Volt & Multi-Phase (Allows for infield conversion to 208-240 volt and/or single to three phase with ease)
For additional questions, please speak with one of our helpful Product Consultants at (800) 215-9293 - or click the 'Live Chat' button.
Image shown may reflect a different configuration of this product than described. Please see features section or talk to a Product Consultant for details.
This Product Ranks 22 Out Of 27 In Undercounter Dishwashers.
Frequently Asked Questions
High temp units use heat instead of chemicals to sanitize your soiled wares.
PROS of high temp units: They greatly save you money on chemicals, clean greasy and sticky items more effectively (think cheese, egg yolk, lipstick), dry dishes more effectively, and don't leave a chemical residue or odor on your glasses.
CONS of high temp units: They use more energy than low temp (chemical sanitizing) machines, usually release steam when the door is opened after a cycle, and have a higher initial cost.
Undercounter dishmachines take up less space than three-compartment sinks, and always properly sanitize the load, so can be a great choice when space is tight and/or when looking to enhance food safety.
First, the door opening and inside height of undercounter dishmachines vary a lot. For the products mentioned, you'll need the largest door opening size. Second, depending on the volume of soiled wares being washed per day, a door type or conveyor dishwasher may be a better choice for these types of products. You can always call, chat or text us for an expert product consultation!
Testing your water for hardness is always a good idea, even if you know what your area's water is like in general. Hard water can be very rough on commercial dishmachines. Depending on the quality of incoming water, a water softener and/or water filtration system may be recommended. Ask your Product Consultant for more information! You must still routinely check your dishwasher for scale buildup, and delime when necessary. Scale can quickly cause problems with a machine's performance, and most manufacturers won't cover scale-related service in their warranties.
A common reason for glasses and other dishware not drying completely is not using enough rinse-aid. Checking rinse-aid levels, and adjusting as necessary, should be a part of your establishment's daily routine.
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