| Configuration |
Universal – straight-thru or corner |
| NSF Racks per Hour |
63 * |
| Water Use |
0.89 gal per rack |
| Interior Clearance |
17-1/4 in (438 mm) |
| Overall Size (W × D × H) |
32 × 29 × 64-3/8 in |
| Electrical |
208–230/460 V, 3 ph standard; field-convertible to 1 ph |
| Wash Pump Motor |
1 HP, stainless steel, self-draining |
| Tank Capacities |
Wash 8 gal • Booster 2 gal |
What our Experts Think
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Proven commercial workhorse: The TEMPSTAR is one of Jackson’s most trusted high-temperature door-type dishwashers, built for restaurants that need reliable, nonstop warewashing performance.
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Strong rack throughput: Designed to handle around 58–63 racks per hour, making it ideal for steady mid-to-high volume kitchen operations.
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Efficient water usage: Operates at roughly 0.89 gallons per rack, helping reduce utility costs without sacrificing cleaning power.
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Built-in sanitizing assurance: The integrated 70°F rise booster with Sani-Sure™ final rinse system ensures proper high-temp sanitization every cycle.
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Fast, repeatable cycle times: Standard wash cycles run quickly, supporting continuous dishroom flow during peak service hours.
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Heavy-duty stainless steel construction: Designed for long-term commercial durability with corrosion-resistant components built for daily abuse in busy kitchens.
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Water & energy efficient design: ENERGY STAR® certified configuration helps lower operating costs while maintaining consistent sanitation standards.
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Operator-friendly controls: Simple top-mounted interface with multiple cycle options, auto-fill, and maintenance modes for easy daily use.
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Flexible installation options: Can be configured for straight-through or corner setups depending on kitchen layout constraints.
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Expert takeaway: A dependable “industry standard” dishwasher for operators who need speed, sanitation consistency, and low operating cost in a rugged commercial package.
Q&A
Q: What is the Jackson TEMPSTAR used for?
A: It is a high-temperature commercial door-type dishwasher designed for restaurants, hotels, cafeterias, and foodservice kitchens to quickly wash and sanitize dishes, glassware, pots, and utensils in high-volume operations.
Q: What makes it a “high-temperature” dishwasher?
A: It uses a built-in booster heater with Jackson’s Sani-Sure™ final rinse system to ensure proper sanitizing rinse temperatures are reached during every cycle without relying on chemicals.
Q: What is its washing capacity?
A: It typically cleans about 63 racks per hour, depending on cycle settings and load conditions.
Q: How much water does it use?
A: It uses approximately 0.89 gallons of water per rack, making it efficient for commercial warewashing.
Q: What type of racks does it use?
A: It uses standard 20" x 20" commercial dish racks, which are common across the foodservice industry.
Q: What are the key features of the TEMPSTAR?
A: It includes multiple wash cycles, automatic tank fill, door-actuated start, stainless steel construction, self-draining pump design, and built-in delime/maintenance modes for easier operation.
Q: Is it energy efficient?
A: Yes, it is ENERGY STAR certified and designed to reduce water and energy usage while maintaining high sanitizing performance.
Q: What types of businesses use this dishwasher?
A: It is commonly used in busy commercial kitchens such as full-service restaurants, hotels, institutional cafeterias, and catering operations that need fast, reliable dishwashing throughput.
Q: What makes the TEMPSTAR series popular?
A: It combines strong cleaning performance, low water usage, fast cycle times, and flexible installation options (straight-through or corner), making it a reliable standard in commercial warewashing systems.
Maintenance Tips
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Daily shutdown cleaning: Turn off power, drain the tank, and remove scrap screen, sump strainer, and standpipe to prevent clogs and pump damage.
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Clean wash & rinse arms: Remove and flush spray arms regularly to keep nozzles clear and ensure proper wash coverage.
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Inspect strainers every shift: Rinse strainers thoroughly and reinstall securely to avoid debris entering the wash system.
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Check temperatures daily: Verify incoming water is at required high-temp level (no-booster models typically require 180°F supply for sanitizing).
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Delime regularly: Run delime cycle on schedule to remove mineral scale and maintain heating efficiency and wash performance.
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Maintain chemical systems: Ensure detergent and rinse aid lines are primed and dosing correctly for consistent cleaning results.
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Clean interior daily: Wipe tank walls, door area, and seals at end of each shift to prevent buildup and odor.
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Check door gasket & seal: Inspect for wear or leaks to maintain pressure and prevent water loss.
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Keep drain system clear: Ensure sump and drain lines are unobstructed for smooth operation and fast cycles.
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Exterior care: Wipe stainless steel surfaces with non-abrasive cleaner to prevent corrosion and maintain hygiene.
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