Commercial DishwashersUnder Counter
Auto-Chlor AC Commercial Dishwasher Manual
Setup, everyday use, maintenance and troubleshooting for the chemical-sanitizing under-counter dishwasher, with verified specifications.
- Machine typeUnder Counter
- SanitizingLow temp (chemical)
- Water use1.04 gal/rack
- Capacity30 racks/h
About the Auto-Chlor AC
The Auto-Chlor AC is a chemical-sanitizing under-counter dishwasher certified under the ENERGY STAR program for commercial dishwashers. It is rated to process up to 30 racks per hour.
It sanitizes chemically: a sanitizer, most often chlorine-based, is injected into the final rinse, so the machine can run at wash temperatures as low as 120 °F (49 °C) without a booster heater. The trade-offs are ongoing chemical cost, slower air-drying, and the need to verify sanitizer concentration with test strips every shift.
According to its certification data, the machine uses 1.04 gallons of water per rack and has a rated idle energy rate of 0 kW, meaning it draws essentially no power while waiting between racks. Its water use per rack is lower than 56% of the 26 comparable Under Counter machines in our database.
Specifications
| Brand | Auto-Chlor |
|---|---|
| Model number | AC |
| Machine type | Under Counter |
| Sanitizing method | Chemical (low temp) |
| Rated capacity | 30 racks/h |
| Water use per rack | 1.04 gal/rack |
| Idle energy rate (low temp) | 0.00 kW |
| Washing energy (low temp) | 0.02 kWh/rack |
| Energy-saver mode | No |
| Heat recovery | No |
Safety information
- Have the machine installed by a licensed electrician and plumber. Commercial dishwashers are hard-wired, often to 208–240 V or three-phase circuits; switch off and lock out the disconnect before cleaning inside panels or servicing.
- Detergents are highly alkaline and delimers are acidic. Wear chemical-resistant gloves and eye protection, keep Safety Data Sheets on site, and never pour chemicals into the machine by hand unless the manufacturer's procedure calls for it.
- Never mix chlorine-based sanitizer with acid delimers or other chemicals — the reaction releases toxic chlorine gas. Drain and rinse the machine completely between deliming and normal operation.
- Keep the floor around the machine dry and use anti-slip matting; water, food soil and chemical drips make the dish area a common slip hazard.
- Keep fingers clear of the door or hood as it closes, and lower it with the handle rather than letting it drop.
Installation and first-time setup
Installation must meet the manufacturer's instructions and local electrical, plumbing, mechanical and health codes. Dimensions and utility requirements are not part of the certification data, so work from the specification sheet for this exact model.
- Plan the utilities
Confirm electrical service (voltage, phase and amperage on the nameplate), a hot water supply at the temperature specified on the data plate (low-temp machines commonly need 120–140 °F), a drain sized for the machine's discharge rate, and any required ventilation before the unit is set.
- Position and level the machine
Set the machine level on its legs or stand, with tables or counters arranged so soiled ware moves in one direction and clean ware out the other without crossing back.
- Connect water and treat hard water
Install a shut-off valve, a pressure regulator if supply pressure exceeds the data plate range, and backflow protection as required by plumbing code. Hard water causes scale on heaters and nozzles and spotty ware; install a softener or scale-control treatment if the manufacturer or your water report calls for it.
- Connect the drain
Connect the drain per local plumbing code — many jurisdictions require an indirect connection with an air gap to a floor sink. Some codes limit drain water temperature; check whether a drain-water tempering kit is needed.
- Set up chemical dispensing
Have your chemical supplier install and calibrate the detergent, sanitizer and rinse-aid pumps. Label every container and route the pickup tubes so they cannot be swapped.
- Commission and verify
Fill and heat the machine, then run test racks. Verify wash and final-rinse temperatures against the data plate with a calibrated thermometer, and check sanitizer concentration with the correct test strips.
Using your dishwasher
Daily start-up
- Check that scrap screens, strainers and wash and rinse arms are in place and that the drain is closed.
- Fill the machine and let it reach operating temperature before washing the first rack.
- Verify chemical containers are not empty and that pickup tubes are submerged in the right products.
- Record the wash temperature and sanitizer concentration on your log at start-up and periodically through each shift.
Temperature and sanitizer requirements
| Machine category | Minimum wash temperature | Final rinse / sanitizing |
|---|---|---|
| Chemical sanitizing | 120 °F (49 °C) or data plate | Sanitizer at label concentration |
For chemical sanitizing, test the final-rinse sanitizer concentration with the strips specified for your product at the start of every shift and whenever you change a container. Chlorine sanitizers are commonly run at about 50–100 ppm; follow the product label and data plate, because too little fails to sanitize and too much can corrode the machine and leave residue.
Loading for clean results
- Scrape food soil into the trash before racking; heavy soil exhausts detergent quickly and clogs screens.
- Use the correct rack for each item — peg racks for plates, flat racks for trays and utensils, compartment racks for glasses — and never overlap items.
- Soak flatware in a presoak solution and wash it in a single layer in flatware baskets, handles down.
- Change the wash water whenever it becomes visibly dirty or foamy, and at least as often as the manufacturer recommends.
- Do not try to exceed the rated 30 racks per hour; cutting cycles short reduces wash and rinse contact time.
Saving energy and water
- Run full racks whenever possible; a half-empty rack uses nearly the same water and energy as a full one.
- Turn the machine off and drain the tank at the end of service rather than leaving it hot overnight.
- Fix leaking rinse valves and worn door gaskets promptly — both waste heated water.
Care and maintenance
| When | What to do |
|---|---|
| After each meal period | Drain the tank, remove and empty scrap screens and baskets, and rinse the interior. Check that wash and rinse arm nozzles are clear. |
| End of each day | Pull and flush the wash and rinse arms, wipe the interior and door or hood gaskets, and leave the door open so the machine can air-dry. |
| Daily | Review the temperature and sanitizer log, check chemical levels, and look for leaks around the pump, drain and doors. |
| Weekly (or as water hardness requires) | Inspect heating elements, the tank and nozzles for white scale and delime with the manufacturer-approved product when scale appears. Rinse thoroughly afterward — never let delimer contact chlorine sanitizer. |
| Monthly | Inspect door gaskets, curtains, hoses and the chemical pump tubing; confirm the thermometers read correctly against a calibrated probe. |
| Every 3–6 months | Schedule preventive service: temperature controls, fill valves, pump seals and safety interlocks. |
Troubleshooting
Most dish-machine problems come from temperature, chemistry, water quality or loading. Check these first, and consult the diagnostic code table in your manufacturer's manual if the control displays a code.
| Problem | Possible cause | What to try |
|---|---|---|
| Ware comes out dirty | Wash temperature low; detergent not dispensing; clogged nozzles or full scrap screens; racks overloaded or poorly scraped. | Check temperatures against the data plate; check detergent supply and pump; clean arms and screens; improve scraping and racking. |
| Spots or film on glasses | Hard water or scale; rinse aid empty or set incorrectly; detergent concentration too high. | Delime the machine; refill and adjust rinse aid; have the chemical supplier recalibrate the dispensers; consider water treatment. |
| Machine will not fill or fills slowly | Supply valve closed; clogged inlet strainer; low water pressure; faulty fill solenoid or float. | Open the valve; clean the strainer; check pressure against the data plate; call service if the solenoid or float has failed. |
| Water leaking onto the floor | Door or hood gasket worn or misaligned; curtains missing; drain blocked; table joints not sealed. | Replace or reseat gaskets and curtains; clear the drain; reseal table connections. |
| Excessive foaming | Hand dishwashing soap or wrong detergent in the machine; heavy protein or egg soil; overdosed rinse aid. | Drain and refill; use only machine detergent; pre-scrape more thoroughly; have dispensers checked. |
| Sanitizer test strip reads low | Sanitizer container empty; pickup tube clogged or out of the liquid; worn pump tubing; wrong product. | Replace the container and prime the pump; clean the pickup; call the chemical supplier. Do not use the machine until sanitizer reads within range. |
| Ware not drying | Chemical machines rely on air-drying; rinse aid empty; ware stacked while wet. | Check the rinse-aid supply; allow more drying time and let ware air-dry fully in racks before stacking — never towel-dry. |
Energy use and running costs
The table below estimates yearly operating costs for the Auto-Chlor AC from its certified ratings, assuming 75 racks per day, 10 hours a day spent hot but idle, 365 days a year, electricity at $0.17/kWh, water and sewer at $0.015/gal, and gas at $1.50/therm for an 80%-efficient building water heater.
| Cost item | Per day | Per year |
|---|---|---|
| Washing energy (0.02 kWh/rack × 75 racks) | 1.5 kWh | $93.08 |
| Water and sewer (78 gal/day) | 78 gal | $427 |
| Building water heating (gas, 60 → 140 °F) | 0.65 therms | $356 |
| Estimated total | $876 |
Its idle energy rate is lower than 85% of the 27 Under Counter machines in our database with the same sanitizing method.
Every gallon a dish machine uses has to be heated, so lower water use cuts both the water bill and the energy bill. Actual costs depend on your rack count, operating hours, incoming water temperature and utility rates.
Frequently asked questions
Is the Auto-Chlor AC a high-temp or low-temp dishwasher?
It is a low-temperature machine that sanitizes chemically, usually with a chlorine-based sanitizer injected into the final rinse. It needs no booster heater, but sanitizer concentration must be tested every shift.
How much water does the Auto-Chlor AC use?
It is rated at 1.04 gallons per rack. At 75 racks a day that is about 78 gallons of hot water daily.
How many racks per hour can the Auto-Chlor AC wash?
The certification data lists a capacity of 30 racks per hour. Practical throughput is usually lower because of loading time and soil levels.
How much energy does the Auto-Chlor AC use when idle?
Its rated idle energy rate is 0 kW: the machine does not hold a heated tank between cycles, so it uses essentially no electricity while idle. Most of its operating cost comes from the hot water it consumes.
How often should an Auto-Chlor dishwasher be delimed?
Delime whenever white scale appears on heating elements, the tank walls or spray nozzles — weekly in hard-water areas, less often with softened water. Use the manufacturer-approved delimer, rinse thoroughly, and never let it contact chlorine sanitizer.
Sources and disclaimer
Specifications on this page come from the ENERGY STAR certified commercial dishwashers dataset published by the U.S. Environmental Protection Agency (record certified April 27, 2021), retrieved October 7, 2026.
The setup, operating, maintenance and troubleshooting guidance is written by ManualHarbor's editors for this specific product type and configuration. It is an independent guide — not a reproduction of the manufacturer's manual — and ManualHarbor is not affiliated with Auto-Chlor. Always follow the safety instructions, installation requirements and warranty terms supplied with your unit, and contact Auto-Chlor or an authorized service provider for warranty repairs and replacement parts.
Running-cost figures use assumed U.S. average utility prices and are estimates for comparison only. See our editorial methodology for details.
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