Blakeslee RC-86-3 HR+DR69 Conveyor Dishwashers - RC-86-3 HR+DR69
Blakeslee RC-86-3 HR+DR69 conveyor dishwasher: high-efficiency 340 rph, double-tank, 316 stainless, heat recovery, self-cleaning pump.
What our Experts Think
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High‑Volume Cleaning Power: Designed for busy commercial kitchens, the RC‑86‑3 HR+DR69 delivers professional‑grade throughput that keeps up with peak service demands.
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Efficient Conveyor System: Continuous conveyor action speeds up dish flow and reduces manual handling — perfect for restaurants, cafeterias, and catering operations.
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Reliable Wash & Rinse Performance: Built‑in high‑temperature wash and rinse cycles ensure thorough cleaning and sanitation of plates, glassware, and utensils.
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Durable Commercial Construction: Heavy‑duty stainless steel and robust components are engineered to withstand daily industrial use with minimal downtime.
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User‑Focused Design: Intuitive controls and accessible service points make operation, maintenance, and adjustments fast and hassle‑free.
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Sanitation‑Ready: High‑temperature sanitizing capabilities support health‑code compliance and consistently clean results — essential for foodservice environments.
Q&A
Q: What is the Blakeslee RC‑86‑3 HR + DR69?
A: A high‑capacity commercial conveyor dishwasher with heat recovery and dryer, designed for restaurants, hotels, cafeterias, and high-volume kitchens.
Q: How many racks per hour can it handle?
A: It processes 240–340 racks per hour, maximizing kitchen efficiency.
Q: What are its key features?
A: Heat recovery, dryer system, prewash & dual final rinse, digital controls, self-cleaning wash pump, and durable stainless steel construction.
Q: How efficient is it?
A: Energy-efficient heat recovery reduces utility costs; water usage is approximately 137 gallons per hour.
Q: What are the operating temperatures?
A: Prewash ~115°F, Wash & Pre‑Rinse ~175°F, Final Rinse ~185°F.
Q: What size and power does it require?
A: Dimensions: ~114" W × 31.6" D × 82.5" H; available in 208–240 V or 480 V 3-phase.
Q: What benefits does heat recovery provide?
A: Reuses exhaust heat to preheat incoming water, lowering energy use and operational costs.
Q: Who should use this dishwasher?
A: Perfect for high-volume foodservice operations needing fast, reliable, and energy-efficient dishwashing.
Maintenance Tips
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Daily Rinse & Clean: Remove food debris from the conveyor, wash arms, nozzles, and interior surfaces with warm water and mild, non‑abrasive detergent; drain and rinse thoroughly.
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Empty & Sanitize Tanks: At end of shift, drain wash and rinse tanks; clean and sanitize to prevent buildup and odors.
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Inspect Spray Nozzles & Wash Arms: Check for clogs; remove and clean nozzles regularly to maintain optimal water flow and cleaning performance.
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Check Conveyor Chain & Guide Rails: Wipe down and inspect for wear; lubricate moving parts according to manufacturer guidelines to ensure smooth operation.
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Clean Filters & Strainers: Remove and clean filters/strainers frequently to prevent clogging and maintain wash quality.
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Check Chemical Levels: Monitor and refill detergent and rinse aid per manufacturer recommendations to ensure sanitation and spot‑free drying.
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Inspect Seals & Gaskets: Check door seals and gaskets for wear or debris; clean and replace if worn to prevent leaks.
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Routine Calibration & Servicing: Schedule regular professional service for belt tension, pump performance, and electrical/mechanical checks to extend equipment life
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