Jackson WWS DishStar Undercounter Dishwashers - DISHSTAR HT-E-SEER

• Advanced energy-saving performance — The SEER™ system captures heat from steam and reuses it to preheat rinse water, helping reduce energy use while improving wash consistency.
• High-temp sanitation for food safety — Built-in booster heater delivers a 180°F final rinse, ensuring chemical-free sanitizing results that meet commercial hygiene standards.
• Low water consumption, high efficiency — Uses approximately 0.60 gallons per rack, making it one of the more water-efficient undercounter dishwashers in its class.
• Designed for tight, high-heat environments — Steam elimination technology significantly reduces vapor output, making it suitable for bar-front or customer-facing installations.
• Strong throughput for busy service — Capable of handling up to ~24–36 racks per hour depending on cycle selection, supporting steady commercial demand.
• Operator-friendly controls — Simple push-button operation, auto-fill, and multiple cycle options reduce training time and improve daily workflow efficiency.
• Built for long-term durability — Stainless steel construction, integrated pumps, and insulated cabinet design ensure reliable performance in demanding kitchen conditions.

Q: What is the Jackson DISHSTAR HT-E-SEER?
A: It is a high-temperature undercounter commercial dishwasher designed by Jackson WWS, featuring steam elimination and energy recovery for efficient warewashing in compact kitchens.

Q: What makes it energy efficient?
A: It uses a Steam Elimination & Energy Recovery System that captures heat from wash cycles to preheat incoming rinse water, reducing overall energy use.

Q: Does it require a hot water connection?
A: No. It operates on a single cold-water connection with a built-in booster heater for final rinse sanitation.

Q: What is its washing capacity?
A: It can handle about 24 racks per hour, depending on cycle selection and soil load.

Q: How much water does it use?
A: Approximately 0.60 gallons per rack, making it highly water-efficient for commercial use.

Q: What sanitation method does it use?
A: It is a high-temperature sanitizing dishwasher, using hot final rinse water to meet commercial hygiene standards.

Q: What businesses is it best for?
A: Ideal for cafés, bars, small restaurants, healthcare facilities, and convenience stores with limited space but consistent dishwashing needs.

Q: What are its key features?
A: Steam reduction, energy recovery, digital controls, built-in chemical pumps, delime cycle, and durable stainless-steel construction for heavy-duty commercial use.

• Clean scrap screen, sump strainer, and wash/rinse arms daily to maintain strong spray performance and prevent clogging.
• Ensure strainers are seated correctly and never beaten to remove debris; rinse gently under water instead.
• Pre-scrape dishes and avoid overloading racks to ensure proper water flow and consistent cleaning results.
• Check detergent, rinse aid, and sanitizer levels daily and prime chemical lines when needed.
• Run the delime cycle regularly to remove mineral buildup and protect internal heating and spray components.
• Inspect spray arms and nozzles for blockage; clean with a soft brush and flush with water if needed.
• Verify wash temperature reaches at least ~155°F before operation for proper sanitizing performance.
• Drain and clean the tank at the end of each day to remove soil buildup and prevent odors.
• Wipe exterior stainless steel surfaces regularly to maintain hygiene and prevent corrosion.