Blakeslee UC-18D-1 Undercounter Dishwashers - UC-18D-1
Undercounter Dishwasher, door type, 23-5/8"W, (30) racks/hour capacity, Perfecta-Rinse™ (180°F) sanitizing rinse, built-in detergent & rinse aid dispensers, digital controls, built-in 6.5kW booster, upper & lower wash & rinse arms, pump drain, automatic tank fill, triple filter system, drain pump, 2.94kW wash tank heater, (4) operating cycles, double skin stainless door with security micro-switch, 304 stainless steel exterior panels & interior, 316 stainless steel tank, 3/4 HP, cETLus, ETL-Sanitation
What our Experts Think
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Compact & Space-Saving:
Undercounter design fits neatly under counters, ideal for cafés, coffee shops, small restaurants, or bars.
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Efficient Throughput:
Cleans around 30 racks per hour with a 2-minute cycle, providing good output without taking up extra space.
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High-Temperature Sanitation:
Equipped with a booster and wash heater to deliver 180 °F sanitizing rinses, ensuring safe, hygienic results.
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Low Water Usage:
Uses approximately 0.79 gallons per rack, reducing water and utility costs while maintaining sanitation.
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Durable Commercial Build:
Stainless steel exterior and tank, triple filtering system, built-in detergent and rinse-aid dispensers, and robust wash/rinse arms ensure long-term reliability.
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User-Friendly & Flexible:
Features automatic tank fill, built-in drain pump, digital controls, and multiple cycle times (120–300 seconds) for easy operation and flexible kitchen integration.
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Ideal for Mid-Volume Kitchens:
Perfect for small to mid-size foodservice operations needing reliable, high-temperature sanitizing without the footprint or cost of a full-sized conveyor system.
Q&A
Q: What is the Blakeslee UC‑18D‑1 Undercounter Dishwasher?
A: A compact, high-temperature commercial undercounter dishwasher designed for small to medium kitchens, bars, cafés, and restaurants where space is limited but reliable sanitization is required.
Q: How many racks per hour can it clean?
A: Up to 30 racks per hour on a standard 2-minute cycle.
Q: What are its water usage and cycle features?
A: Uses approximately 0.79 gallons per rack, with cycle times ranging from 120 to 300 seconds depending on settings.
Q: Does it provide a sanitizing rinse?
A: Yes, it includes a built-in booster heater and a high-temperature rinse that ensures proper sanitization every cycle.
Q: What materials and hygiene features are included?
A: Constructed with stainless steel — 304-grade exterior/interior panels and 316-grade wash tank — with a triple-filter system, removable upper and lower wash/rinse arms, and built-in detergent and rinse-aid dispensers.
Q: What are its size and installation requirements?
A: Dimensions are approximately 23.6″ W × 24″ D × 33.5″ H, suitable for under-counter installation, with standard plumbing and commercial electrical supply requirements.
Q: What kitchens or operations benefit most from this model?
A: Small to medium commercial kitchens, cafés, bars, and satellite kitchens needing efficient, hygienic dishwashing in a compact footprint.
Q: Why choose the UC‑18D-1?
A: It offers a space-saving design, reliable cleaning and sanitizing, efficient water usage, and easy installation and maintenance, making it ideal for compact commercial kitchen environments.
Maintenance Tips
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Daily cleaning: Turn off power and water, drain the tank, remove and rinse the triple-filter screens, wash and rinse arms, and wipe down the interior with mild detergent.
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Dry after cleaning: Leave the door slightly open to allow the interior to dry and prevent mold or odors.
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Check spray arms & jets: Ensure spray arms rotate freely and jets are clear of debris to maintain water flow and cleaning efficiency.
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Descale regularly: If using hard water, periodically check for limescale on heating elements and run a descaling cycle as needed.
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Monitor detergent & rinse-aid levels: Ensure dispensers are functioning and filled; improper dosing can reduce cleaning quality and damage the machine.
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Inspect seals and gaskets: Regularly check door seals and rubber components for wear; replace damaged parts to prevent leaks and heat loss.
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Periodic deeper maintenance: Weekly or monthly, inspect hoses, drains, heating elements, pumps, and internal plumbing for wear, leaks, or malfunctions.
