Blakeslee RC-62 Conveyor Dishwashers - RC-62

Blakeslee RC-62 Conveyor Dishwashers - RC-62

Blakeslee RC-62 conveyor dishwasher: 74" single-tank, 212 rph, self-cleaning pump, insulated stainless construction, electronic controls, 14kW heater.

What our Experts Think

• Compact & Efficient for Small-to-Medium Kitchens:
  The Blakeslee RC-62 conveyor dishwasher fits well in smaller restaurants, cafés, or kitchens with moderate dishwashing needs — delivering consistent dishwasher throughput without occupying too much space.

• Cost-Effective and Resource-Smart:
  With a simpler conveyor mechanism and efficient water usage, it helps keep operating costs lower; fewer resources needed compared with larger, industrial-grade units.

• Simplified Cleaning & Maintenance:
  Its straightforward design and fewer components make maintenance easier, lowering the risk of breakdowns and reducing downtime.

• Solid Cleaning Performance for Daily Use:
  While not built for high-volume industrial demand, the RC-62 still provides reliable, hygienic dishwashing — a solid choice for daily kitchen operations.

• Easy Integration in Tight Spaces:
  The smaller footprint and uncomplicated workflow make it suitable for kitchens with limited space or simpler back-of-house setups.

• Good for Entry-Level Commercial Use:
  For businesses transitioning from domestic-style dishwashers but not yet needing full industrial throughput, the RC-62 offers a balanced, no-frills solution — practical and dependable for routine service.

Q&A

Q: What is the Blakeslee RC‑62 / RC‑623 Conveyor Dishwasher?
A: A commercial-grade conveyor dishwasher with a single wash tank and prewash, designed for continuous, high-volume dishwashing in restaurants, cafeterias, hotels, and institutional kitchens.

Q: How many racks per hour can it process?
A: Typically 156–212 racks per hour, providing consistent throughput for medium- to high-volume operations.

Q: What are the water and tank capacities?
A: Prewash tank holds about 10.6 gallons, main wash tank about 21 gallons, with total water usage around 111 gallons per hour.

Q: What operating temperatures does it use?
A: Prewash: ~115 °F, Wash: ~172 °F, Final rinse: ~185 °F, ensuring effective cleaning and sanitizing.

Q: What materials and maintenance features does it have?
A: Durable stainless-steel construction, self-cleaning vertical wash pump, removable stainless-steel filters, sloped tank for drainage, and safety backflow prevention.

Q: What controls and safety features are included?
A: Digital soft-touch controls, auto-shutoff timers, and a dual-speed conveyor with built-in clutch for reliable, safe operation.

Q: What kitchens benefit most from this model?
A: Mid- to large-sized kitchens requiring continuous, efficient dishwashing, including restaurants, schools, hotels, and institutional facilities.

Q: Why choose the RC‑62 / RC‑623?
A: It offers high throughput, robust stainless-steel durability, efficient water and energy use, easy maintenance, and reliable sanitizing—ideal for demanding commercial kitchens.

Maintenance Tips

• Pre-clean before use: Scrape off food debris, rinse racks, and wipe down spray arms and conveyor path each day to prevent clogs.

• Clear spray-arm nozzles: Inspect jets daily and clear any blockages to maintain consistent water pressure and cleanliness.

• Clean filters and strainers: Empty and rinse out filters/strainers after each shift to help the pump operate efficiently and avoid build-up.

• Delime on a schedule: Use an approved deliming solution periodically to prevent scale and mineral deposits, protecting tanks, heating elements, and plumbing.

• Ensure conveyor belt alignment: Verify that the conveyor belt runs smoothly without misalignment or slipping to maintain load throughput.

• Check wash and rinse temperatures: Monitor that temperatures meet recommended levels for effective cleaning and sanitizing.

• Lubricate moving parts: Apply food-safe lubricant to bearings, hinges, conveyor components per manual intervals to reduce wear and noise.

• Inspect door seals and gaskets: Examine and replace any worn or damaged seals to prevent leaks, heat loss, and loss of efficiency.

• Perform regular mechanical inspections: On a regular basis (e.g. quarterly), inspect key components — pumps, heaters, motors, controls — for wear or damage and address issues promptly.