JACKSON Barbourville, Kentucky-based Jackson Warewashing has long been considered an innovator in warewashing equipment, notes Jocelyn Sams, marketing manager. She says the company has long been interested in water conservation and today’s renewed emphasis on energy conservation is placing it in the limelight.

Jackson’s new AJ-44T and AJ-66T series dish machines help save on water costs by using only 0.7 gallons per rack. Each model has a 25-inch door clearance to clean larger pieces of ware. To reduce downtime, larger strainers allow for extended run time between cleanings. The AJ Series models are available in electric, gas, and steam configurations with a low hood height to fit seamlessly into existing operations.

Recently Jackson developed a new “bayonet” style wash arm on some of its conveyor units designed for the replacement market. The arm lets the machine use less water per rack. When attention is needed, the Bayonet-style wash arms are easier to remove and clean. The company is also developing that arm for use on some of its other lines.

ELECTROLUX Scott Applebee, director of marketing for Electrolux Professional North America’s food service division based in Fort Lauderdale, says the company is in the process of introducing built-in water softeners to its undercounter dishwashers. “One of the biggest issues, particularly in the North American market, is the condition of the water,” says Applebee. Restaurants that towel dry glasses to avoid spotting have “defeated the whole purpose of the dishwasher in the first place, since one of the benefits of a dishwasher is sanitizing. When you take a towel you’re adding bacteria back onto the glass.”

The dishwashers come with dual resin containers for a continuous flow of watersoftening material. The water softeners, adds Applebee, reduce the amount of detergent and rinse aid needed.

Electrolux has also added probes for the rinse aid and detergent containers in its new Café line, which was developed in response to a request from an Australian restaurant chain that had problems with employees neglecting to refill detergent and rinse aid regularly.

HOBART Hobart, a Troy, Ohio-based food service equipment manufacturer, has made several key improvements to its warewashing line, says Maury Williams, senior public relations consultant. The company first introduced on its conveyor (C-Line) warewashers, and then expanded to its flight (FT) machines, an Opti-Rinse system, which cuts water consumption by half. That means the energy needed to heat the water, whether it’s gas or electric, is also halved, as are the fees for disposing in the sanitary sewer.

The patent pending rinse system uses high and low pressure that causes water to oscillate in an “S” pattern 30 times per second. The system sprays larger drops of water onto glassware and dishware, actually transferring more of the heat to the dishes so it sanitizes better, according to Williams.

The company reports that a C44 with Opti- Rinse used 10 hours a day would save more than $6,000 annually in energy costs over another dishwasher without the system.

Another innovation this year from Hobart is its door-type machine (AM Select), which is the only machine on the market NSF certified for both pots and pans and dishes. Dishes can be done in a minute or two; pots and pans in four to six minutes, “which is a whole heck of a lot faster than trying to hand scrub them in a three-part sink,” says Williams. The AM Select comes with a patent-pending removable rack track and self-locating strainer system that makes the unit easier to service and clean.

CHAMPION Winston-Salem, North Carolina-based Champion Industries newest innovation is the E-Series Flight Conveyor, featuring an optional split-door design with modular sections for loading, pre-washing, washing, and power rinsing. It also features larger wash tanks and faster belt speeds. Its new E Series Rack Conveyor offers a unique stainless steel manifolded spray arm that produces a wall of water to blast away food residue and quickly build heat in the wares.

Either of the E-Series is available with a DualRinse version, which the company says provides the industry’s lowest water consumption and energy savings.

Champion has also debuted a series of four undercounter dishwashers that are more energy efficient as well as easier to service. An additional item is the high-temperature single rack door machine, which offers customers a hightemp machine for not much more than a lowtemp machine,” says Stuart Murray, vice president of Champion.

Beth Rogers is a frequent contributor to HOTEL F&B EXECUTIVE.