CL44eR

Overview

The Hobart CL44eR is a single-tank conveyor dishwasher in Hobart’s CL e-series. It uses high-temperature water sanitizing and includes energy recovery. The listed capacity is up to 202 racks per hour. For a busy commercial dishroom, a conveyor format can keep racks moving through the wash process rather than requiring staff to load and unload each rack at an undercounter machine.

The CL44eR manual identifies right-to-left and left-to-right operation versions. Confirm the required direction of travel for the dishroom layout when identifying the correct configuration.

Key Features

• Conveyor capacity: Rated for up to 202 racks per hour.
• Energy recovery: The CL44eR is identified as an energy recovery model.
• Opti-Rinse: The listed system supports the machine’s rinse process.
• Booster heater: The product listing identifies a 30 kW electric booster heater.
• Rapid return conveyor drive: The conveyor drive mechanism is specified as a rapid-return type.
• Access for cleaning: Insulated hinged double doors provide access, and door interlock switches prevent operation with inspection doors open.

Specifications

• Manufacturer: Hobart.
• Model: CL44eR.
• Equipment type: Single-tank conveyor dishwasher.
• Sanitizing method: High-temperature, hot-water sanitizing.
• Capacity: Up to 202 racks per hour.
• Wash-tank capacity: 23 U.S. gallons.
• Booster heater: 30 kW built-in electric booster heater, as listed for this model.
• Rinse system: Opti-Rinse.
• Conveyor drive: Rapid return conveyor drive mechanism.
• Doors: Insulated, hinged double doors with door interlock switches.
• Operating directions: Right-to-left and left-to-right versions are identified in the parts manual.
• Minimum wash-tank temperature for hot-water sanitizing: 160°F.
• Minimum final-rinse temperature for hot-water sanitizing: 180°F.
• Incoming water for the CL eR with a 30 kW built-in booster: The manual specifies cold water at a minimum of 55°F; it also lists hot water at a minimum of 110°F.

Installation & Requirements

Follow the CL e-series manual for the exact machine configuration and applicable local requirements. The CL44eR manual’s water-temperature table specifies a minimum incoming cold-water temperature of 55°F for the CL eR with a 30 kW built-in booster. The same table lists a minimum of 110°F for hot-water supply. The machine’s hot-water sanitizing temperatures are 160°F in the wash tank and 180°F at the final rinse.

The manual states that CL eR units require a backdraft damper in the ventilation system, supplied and installed by others. It also gives recommended exhaust rates for conveyor models: 200 CFM at the entrance end and 175 CFM at the discharge end for the CL eR. Moist air escapes from both ends. Ventilation requirements can depend on the installation and local authority requirements; the manual notes that the local authority has final jurisdiction.

The available source material does not provide a CL44eR-specific voltage, amperage, overall dimension, or shipping-weight specification. Confirm the machine’s data plate and configuration for electrical and connection details rather than applying figures from a different CL model.

Operation

The conveyor carries dish racks through the wash and rinse process. The listed maximum throughput is 202 racks per hour; actual output in a dishroom depends on rack loading and workflow. The machine’s door interlocks prevent operation when inspection doors are open. The manual describes a final-rinse low-temperature alarm: when rinse temperature falls below the required minimum, the display alerts the operator. If the condition continues, a water-change message appears and further operation is prevented until the tanks are drained and refilled.

For hot-water sanitizing, the CL44eR manual gives a minimum wash-tank temperature of 160°F and final-rinse temperature of 180°F. It also cautions that the low-water protection is not an on/off control; use the POWER key to turn the dishwasher off when it is not in use.

Cleaning & Maintenance

The manual calls for thorough cleaning at the end of each working shift, or at least twice a day. Before cleaning, press POWER to turn the machine off, disconnect electrical power, and follow lockout/tagout procedures. The manual warns that there may be multiple electrical circuits, so all circuits must be disconnected. Open the inspection doors; their interlock switches prevent operation while they are open.

• Check the upper and lower final-rinse nozzles for debris.
• Open the drain or drains using the drain lever or levers.
• Remove the wash arms and their end caps. Push nozzle obstructions into the wash arms, flush the arms thoroughly in a sink, and replace the end caps.
• Before removing strainer pans and baskets, hose debris from the machine walls toward the strainers.
• Clean debris from the back of the doors, between the doors and chamber, and around the chamber door seal. Avoid spraying the controls on top of the unit directly.
• Flush debris from the dish tables into the dishwasher, then remove the strainer pans and strainers for cleaning.

Use a damp cloth and mild soapy water, and use only products formulated for stainless steel. Follow the chemical supplier’s deliming schedule. Do not use residential-dishwasher detergent, allow food soil to collect on tank surfaces or the door seal, exceed chemical-manufacturer concentrations, use steel wool on ware or dishwasher surfaces, or allow foreign objects—especially metallic contaminants—to enter the unit. The manual warns that failure to follow use, care, and maintenance instructions may void the Hobart warewasher warranty.

Troubleshooting

The manual lists the following possible causes. Disconnect power and follow lockout/tagout procedures before checks that involve access to internal components. If a problem persists after the listed causes have been checked, the manual advises contacting a local Hobart Service office.

No machine operation

• A blown fuse or tripped circuit breaker at the power supply.
• An inspection door that is not closed.
• A jammed conveyor.
• The auto-timer has timed out; press START or insert a rack.
• A tripped table limit switch, if one is used.
• The machine is in Energy Saver mode; press STOP on the keypad to resume.

Dishes are not clean

• Insufficient wash water, a drain obstruction, or a worn or torn drain O-ring that allows wash water to drain.
• A missing wash-arm end cap or obstructed wash-arm nozzle.
• A worn or torn manifold O-ring that allows wash water to drain.
• Reduced water pressure caused by a pump obstruction. The manual directs operators to drain the tanks and check for obstruction at the pump intake after disconnecting power and following lockout/tagout procedures.
• Incorrect water temperature; check the applicable electric heat circuit breaker, steam valve, or gas supply valve, as fitted.
• Incorrect detergent dispensing; contact the detergent supplier.
• Strainer pans or buckets that need emptying or cleaning, or tanks that need draining and refilling with clean water.

Leaking valve, spotting, or low final-rinse temperature

Foreign material can prevent a valve from operating correctly. For a solenoid-valve problem, the manual recommends contacting Hobart Service. Spotting on silverware, glasses, or dishes can result from improperly loaded racks, incorrect final-rinse temperature, pump obstruction, clogged wash-arm or rinse nozzles, water hardness above the manual’s recommended 3 grains per gallon or less, unsuitable detergent, or a rinse-aid dispenser problem. For a low final-rinse temperature on a machine with a built-in booster, the manual lists a tank float that is not raised or is malfunctioning, a tripped over-temperature protector, a tripped heat-system circuit breaker, or incoming water below the required minimum.

No or slow fill, leaking vacuum breaker, or excessive steam

• No or slow fill: The manual lists open doors, a closed main water-supply valve, fill floats that do not move freely, a dirty line strainer, a solenoid-valve problem, low incoming water pressure, open drains, or standpipes that are not seated correctly or are in the wrong tank.
• Leaking vacuum breaker: Foreign material or corrosion may prevent proper valve operation. The manual’s cleaning procedure begins by shutting off incoming water supplies.
• Excessive steam: Possible causes include a vent-stack damper that is not adjusted correctly or a canopy-hood fan that is not functioning correctly.

Applications

The CL44eR is suited to commercial dishrooms that process dishes in conveyor racks and need the listed capacity of up to 202 racks per hour. Its single-tank format, energy recovery, high-temperature sanitizing, and access doors are relevant to food-service operations managing continuous rack flow and routine end-of-shift cleaning.