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Post# 635615   11/1/2012 at 01:20 (4,166 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.))        

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A nice Hobart AM-12 with the sinks, disposer and tables.

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Post# 635616 , Reply# 1   11/1/2012 at 01:23 (4,166 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.))        
A Hobart AM-14F

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Front loading dishmachine/potwasher.

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Post# 635618 , Reply# 2   11/1/2012 at 01:28 (4,166 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.))        
Not really vintage

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Post# 635620 , Reply# 3   11/1/2012 at 01:32 (4,166 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.))        
A Knight DW

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Never seen one of these before.

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Post# 635649 , Reply# 4   11/1/2012 at 06:52 (4,166 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        
Knight

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This company manufactures Dispensing Equipment. Most of the Rinse Agent pumps I see these days have the companie's logo on them but when you look at the block with the squeeze tubes for the rinse aid, you more than likely see Knight.
They are usually LowTemp, Pump and Dump, (I've been there in my younger days LOL) and poorly constructed machines. As most of you know the results from a dishwasher with not hot enough water, (Older KA's and the like with no tank heat) can be disappointing. I have always found that Low Temp machines have the highest rate of rewashes, lipstick on glasses, and high chemical usage because of the rewash rate. It's the same design as a ADS, I just think they plain old suck.
In order to retain good results from Low Temp, the Wash Water should be at least 140 F and the titration of the chemicals should constantly be watched. 110-130 F. water just cannot clean well.

Nice set up on the AM w/ the tables and the disposer.

Never have watched one of those Pot and Pan washers in action. I wonder if the Pass Thru P/P unit would be suitable for a restaurant washing flatware and dishes as well ? Steve ???????? What is the Cycle time on one of those babies ?







This post was last edited 11/01/2012 at 09:44
Post# 635740 , Reply# 5   11/1/2012 at 15:43 (4,165 days old) by STEVET (West Melbourne, FL)        
YES AND YES

ED AND NICK,
The AM14T mnachine in the picture was able to be used as a standard AM14 machine with the preprogrammed cycle that corresponded to the specs for the machine whether in hot water or low temp, chemical sanitizing mode. It also came with the ability to run manually in a 2,4 or 6 minute cycle program.

So. Yes,they could be used for normal dishware in a restaurant as well as any place they might wash oversize items like 18 x 26 inch pans or even a 60qt mixing bowl.

They also came with the front opening doors (AM14TF) but that had the manual 2,4,6 minute cycles. That would slow production down for dishware so they were more for bakeries or production kitchens.

A lot of cutomers have gone from the standard AM14's to the newer AMSelect(we call it AM15) with the tall design for more flexibility and they all swear by them.

As you know, everyone swears by a HOBART Dishwasher, They never swear at it!




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