DETAILED SPECIFICATIONS - PDF Free Download

Pre-Rinse/ Add-A-Faucet Soiled End Drain Board Scrapper Pre-Rinse Detergent Injector Liquid Level Sensor JBZ Non-Welded Field Joint Powered Utensil Basket Backsplash Liquid Level Sensor Sanitizer Injector Clean End Drain Board End Splash Stainless Steel Pump & Impeller Optional Chemical Dispenser Control Panel Wash Tank Ball Valve Drains Channel Rim Rinse Tank Sanitize Tank

We ve Never Had Problems Fitting In. Why is it that some manufacturers think every kitchen is exactly the same? At Power Soak, we recognize that sometimes flow dictates how equipment should be configured. We know that walls have difficult angles and sometimes you have to work around the architecture. That s why Power Soak potwashing systems come in a huge variety of sizes, configurations and shapes (even straight). For more information on Power Soak, call your Power Soak representative or click www.powersoak.com. No ovens. No freezers. Just potwashing. 800-444-9624 www.powersoak.com Type 304 stainless steel construction throughout. Fourteen gauge tanks, drain boards, splashes and channel rims. One low-profile wash jet per every six inches of wash tank length. Uniform wash action throughout the entire volume of the wash tank regardless of wash tank length. All wetted parts, including the pump housing and impeller are stainless steel. 7000 watt heater located in wash tank. Stainless steel Powered Utensil Basket. High quality ¾ faucet assemblies. High quality pre-rinse spray assemblies. Rear-exit ball valve drains. Solid state controller and control components provide reliability and longevity. Solid state high & low water sensors Triple redundant heater safety system. Universal Programming Module (controller) is completely encapsulated and waterproof. Simplified operator controls. Motor horsepower is proportional to wash tank size (1.5 hp 5 hp). Zero retained water in the pump or manifold when the system is drained. Optional sheet pan racks are available. Optional integrated chemical dispenser is available. Modular design allows easy access to motor, pump and all major components. Wash tanks up to 72 in length.

Power Soak General Specification Type 304 stainless steel construction throughout. Fourteen gauge tanks, drain boards, splashes and channel rims. One low-profile wash jet per every six inches of wash tank length. Uniform wash action throughout the entire volume of the wash tank regardless of wash tank length. All wetted parts, including the pump housing and impeller are stainless steel. 7000 watt heater located in wash tank. Stainless steel Powered Utensil Basket. High quality ¾ faucet assemblies. High quality pre-rinse spray assemblies. Rear-exit ball valve drains. Solid state controller and control components provide reliability and longevity. Solid state high & low water sensors Triple redundant heater safety system. Universal Programming Module (controller) is completely encapsulated and waterproof. Simplified operator controls. Motor horsepower is proportional to wash tank size (1.5 hp 5 hp). Zero retained water in the pump or manifold when the system is drained. Optional sheet pan racks are available. Optional integrated chemical dispenser is available. Modular design allows easy access to motor, pump and all major components. Wash tanks up to 72 in length.

Sheet Pan System The sheet pan racking system attaches to a traditional Power Soak potwashing system.* It is easy to install and designed to be versatile. Simply attach the split rack to the front and back edges of the Power Soak wash tank and you re ready to go. Loading pans is just as easy. Just drop them into the slots and walk away. Power Soak does all the tough work. The Power Soak sheet pan system handles high volumes of 18 x 26 inch sheet pans. The exact number of sheet pans you can wash at the same time is dependent on the length of the wash tank in your Power Soak potwashing system. The sheet pans load at a slight angle to optimize the wash action. Power Soak s turbulent wash action attacks soils on both sides of the sheet pan at once, for faster, more efficient cleaning. For more information on the sheet pan system, please visit: powersoak.com * The sheet pan racking system is not currently an add-on option for older Power Soak potwashing systems. Requires special SP-1 construction. To learn if your Power Soak qualifies, please phone 800-444-9624.

Standard System with Scrapper Recommended Configurations Typical Application Soiled End Clean End Completed Typical Foodservice Systems Typical Grocery Systems Description Description Power Soak Description Length (inches) QSR/Kiosk Deli/Meat/Seafood PS-43 + RS-41 = PSS-84 84 QSR Deli/Meat/Seafood PS-49 + RS-41 = PSS-90 90 QSR Deli/Meat/Seafood PS-49 + RS-47 = PSS-96 96 QSR/Restaurant Deli/Meat/Seafood PS-55 + RS-47 = PSS-102 102 QSR/Restaurant Deli/Meat/Seafood PS-55 + RS-53 = PSS-108 108 QSR/Restaurant Deli/Meat/Seafood PS-61 + RS-53 = PSS-114 114 QSR/Restaurant Deli/Meat/Seafood PS-61 + RS-59 = PSS-120 120 QSR/Restaurant Deli/Meat/Seafood/Bakery PS-67 + RS-59 = PSS-126 126 QSR/Restaurant/Institution Deli/Meat/Seafood/Bakery PS-73 + RS-59 = PSS-132 132 Restaurant/Institution Deli/Meat/Seafood/Bakery PS-73 + RS-65 = PSS-138 138 Restaurant/Institution Bakery PS-79 + RS-65 = PSS-144 144 Restaurant/Institution Bakery PS-85 + RS-65 = PSS-150 150 Restaurant/Institution Bakery PS-85 + RS-71 = PSS-156 156 Restaurant/Institution Bakery PS-91 + RS-77 = PSS-162 162 Restaurant/Institution Bakery PS-91 + RS-77 = PSS-168 168 Institution Bakery PS-97 + RS-77 = PSS-174 174 Institution Bakery PS-97 + RS-83 = PSS-180 180 Institution Bakery PS-103 + RS-83 = PSS-186 186 Institution Bakery PS-103 + RS-89 = PSS-192 192 Note: Please refer to next page for tank specifications and details. (Left to right model shown) Select: Length Workflow Power, Phase PSS 84 PSS 144 PSS 90 PSS 150 PSS 96 PSS 156 PSS 102 PSS 162 PSS 108 PSS 168 PSS 114 PSS 174 PSS 120 PSS 180 PSS 126 PSS 186 PSS 132 PSS 192 PSS 138 L=Left to Right R=Right to Left Power, Hertz 60=60hz 50=50hz 1=Single Phase 3=Three Phase Power, Volts 208 volts 230 volts 480 volts

Standard System with Scrapper In addition to the recommended configurations shown on the previous page, it is possible to mix & match soiled and clean ends to create your own standard system: Std. Soiled End Offerings Std. Clean End Offerings Description ES SDB Scrap Wash Rinse San. CDB ES Description PS-43 1 0 12 30 12 14 14 1 RS-41 PS-49 1 0 12 36 14 16 16 1 RS-47 PS-55 1 0 12 42 14 19 19 1 RS-53 PS-61 1 6 12 42 18 20 20 1 RS-59 PS-67 1 6 12 48 18 20 26 1 RS-65 PS-73 1 12 12 48 20 24 26 1 RS-71 PS-79 1 12 12 54 20 24 32 1 RS-77 PS-85 1 18 12 54 20 30 32 1 RS-83 PS-91 1 18 12 60 20 30 38 1 RS-89 PS-97 1 18 12 66 PS-103 1 18 12 72 ES = End splash SDB= Soiled Drain Board CDB=Clean Drain Board To build a standard unit, fill in the blanks: Soiled end: PS- Clean end: RS- + Complete unit: (# is total length in inches) Workflow L=Left to Right R=Right to Left Power, Hertz 60=60hz 50=50hz Power, Phase 1=Single Phase 3=Three Phase Power, Volts 208 volts 230 volts 480 volts

Standard Units with Disposer Scrappers Recommended Configurations Typical Application Soiled End Clean End Completed Typical Foodservice Systems Typical Grocery Systems Description Description Power Soak Description QSR Deli/Meat/Seafood PD-55 + RS-41 = PSD-96 96 Length (inches QSR Deli/Meat/Seafood PD-61 + RS-41 = PSD-102 102 QSR Deli/Meat/Seafood PD-61 + RS-47 = PSD-108 108 QSR/Restaurant Deli/Meat/Seafood PD-67 + RS-47 = PSD-114 114 QSR/Restaurant Deli/Meat/Seafood PD-73 + RS-47 = PSD-120 120 QSR/Restaurant Deli/Meat/Seafood PD-73 + RS-53 = PSD-126 126 QSR/Restaurant/Institution Deli/Meat/Seafood/Bakery PD-79 + RS-53 = PSD-132 132 Restaurant/Institution Deli/Meat/Seafood/Bakery PD-79 + RS-59 = PSD-138 138 Restaurant/Institution Deli/Meat/Seafood/Bakery PD-85 + RS-59 = PSD-144 144 Restaurant/Institution Deli/Meat/Seafood/Bakery PD-91 + RS-59 = PSD-150 150 Restaurant/Institution Deli/Meat/Seafood/Bakery PD-91 + RS-65 = PSD-156 156 Restaurant/Institution Bakery PD-97 + RS-65 = PSD-162 162 Restaurant/Institution Bakery PD-103 + RS-65 = PSD-168 168 Restaurant/Institution Bakery PD-103 + RS-71 = PSD-174 174 Institution Bakery PD-109 + RS-71 = PSD-180 180 Institution Bakery PD-109 + RS-77 = PSD-186 186 Institution Bakery PD-115 + RS-77 = PSD-192 192 Institution Bakery PD-115 + RS-83 = PSD-198 198 Institution Bakery PD-121 + RS-83 = PSD-204 204 Institution Bakery PD-121 + RS-89 = PSD-210 210 Note: Please refer to next page for tank specifications and details. (Left to right model shown) Select: Length Workflow Power, Phase PSD 96 PSD 156 PSD 102 PSD 162 PSD 108 PSD 168 PSD 114 PSD 174 PSD 120 PSD 180 PSD 126 PSD 186 PSD 132 PSD 192 PSD 138 PSD 198 PSD 144 PSD 204 PSD 150 PSD 210 L=Left to Right R=Right to Left Power, Hertz 60=60hz 50=50hz 1=Single Phase 3=Three Phase Power, Volts 208 volts 230 volts 480 volts Disposer make & model: Send collar only to Metcraft.

Standard Units with Disposer Scrappers In addition to the recommended configurations shown on the previous page, it is possible to mix & match soiled and clean ends to create your own standard system: Std. Soiled End Offerings Std. Clean End Offerings Description ES SDB Disposer Work Wash Rinse San. CDB ES Description Area PD-55 1 0 12 12 30 12 14 14 1 RS-41 PD-61 1 0 12 12 36 14 16 16 1 RS-47 PD-67 1 0 12 12 42 14 19 19 1 RS-53 PD-73 1 0 18 12 42 18 20 20 1 RS-59 PD-79 1 0 18 12 48 18 20 26 1 RS-65 PD-85 1 6 18 12 48 20 24 26 1 RS-71 PD-91 1 12 18 12 48 20 24 32 1 RS-77 PD-97 1 12 18 12 54 20 30 32 1 RS-83 PD-103 1 18 18 12 54 20 30 38 1 RS-89 PD-109 1 18 18 12 60 PD-115 1 18 18 12 66 PD-121 1 18 18 12 72 ES = End splash SDB= Soiled Drain Board CDB=Clean Drain Board To build a standard unit, fill in the blanks: Soiled end: PD- Clean end: RS- + Complete unit: (# is total length in inches) Disposer Make & Model Note: Send Collar only to Metcraft. Workflow L=Left to Right R=Right to Left Power, Hertz 60=60hz 50=50hz Power, Phase 1=Single Phase 3=Three Phase Power, Volts 208 volts 230 volts 480 volts

At the heart of Power Soak s Institutional Line is our ability to customize. When we say If you can dream it, we can build it, we mean it. A short list of what we re capable of includes: Unique systems, shapes & designs Disposer & pulper integration Under & over shelving Pot racks Chemical storage areas And much more On the following pages, you ll find examples of the many configurations that Power Soak is capable of fabricating to your exact needs and specifications. Whether it s around a corner, around an air vent or just around your work flow, Power Soak can create a system that meets your needs no matter what shape, size or configuration you need.

Channel (Front) Rim (see detail A, B, next page) Formed from 14 gauge, type 304 stainless steel. All welds, if necessary, are heliarc (TIG) welds. Conforms to ANSI/NSF Standard 2 for Food Equipment. The shape of the Front Rim is square with 1 ½ sides (see detail drawing). Front Rim will run the entire length of the machine. Backsplash (see detail A, C, next page) Formed from 14 gauge, type 304 stainless steel. All welds, if necessary, are heliarc (TIG) welds. Conforms to ANSI/NSF Standard 2 for Food Equipment. 8 high at the wall broken away at 45 down to a height of 6 to intersect the End Splash. From the 8 height, the Backsplash turns up 1 ½ and is flush to the wall (see detail drawing). End Splash (see detail A, next page) Formed from 14 gauge, type 304 stainless steel. All welds, if necessary, are heliarc (TIG) welds. Conforms to ANSI/NSF Standard 2 for Food Equipment. 6 high and blended into the Backsplash and the Front Rim (see detail drawing) JBZ Non-Welded Field Joint (see detail D, next page) Formed from 14 gauge, type 304 stainless steel. All welds, if necessary, are heliarc (TIG) welds. Conforms to ANSI/NSF Standard 2 for Food Equipment. The JBZ Joint was designed to allow the units to be built in two separate halves for ease of maneuverability within the installation site. The joint eliminates the need for on-site welding in order to marry the two halves together at the wash tank and rinse tank (see detail drawing).

detail A detail B detail C detail D

Drain Board (Soiled & Clean) Description: The Soiled End Drain Board of the Power Soak system is a staging area for soiled wares and utensils. It is on this drain board that items may be temporarily placed prior to scrapping (if applicable) and/or loading into the wash tank. The Clean End Drain Board of the Power Soak system is a staging area for the drying of wares after sanitizing. Items can be kept on this drain board until completely dry or moved to drying racks. Construction: Formed from 14 gauge, type 304 stainless steel. Conforms to ANSI/NSF Standard 2 for Food Equipment. All welds, if necessary, are heliarc (TIG) welds. Where necessary, structural channel will be used for support. Drain Boards are pitched to comply with ANSI/NSF Standard 2. If necessary, Drain Boards will be supported by 1 5/8 diameter legs with 1 ¼ cross members and adjustable stainless steel bullet feet.

Scrapper S Description: A Standard Scrapper consists of one scrap basket placed in a shallow sink. The Standard Scrapper requires a pre-rinse sprayer. Loose soils are sprayed off the wares and are collected in the scrap basket that can be periodically dumped into a refuse container. Construction: Formed from 14 gauge, type 304 stainless steel. Conforms to ANSI/NSF Standard 2 for Food Equipment. All welds, if necessary, are heliarc (TIG) welds. If necessary, Standard Scrappers will be supported by 1-5/8 diameter legs with 1 ¼ cross members and adjustable stainless steel bullet feet. Scrap basket dimensions are approximately 11 ¾ x 22 ¾. The basket is perforated with 1/8 diameter drain holes on ½ centers. Four (4) embossed feet elevate the basket 1/4 above the bottom of the sink. Each basket is equipped with two (2) offset, ¼ diameter stainless steel handles. The scrapper sink dimensions are 12 W x 23 L x 4 D. Drain size is 1 ½ and the sink is creased to facilitate draining. Disposer Scrapper D Description: The Disposer Scrapper provides a mechanized option for removing food soils and scraps from your operation. This feature has a scrapping basin that empties into a disposer. The Disposer Scrapper requires a pre-rinse sprayer. Disposer provided by others. Construction: Formed from 14 gauge, type 304 stainless steel. Conforms to ANSI/NSF Standard 2 for Food Equipment. All welds, if necessary, are heliarc (TIG) welds. If necessary, Disposer Scrappers will be supported by 1-5/8 diameter legs with 1 ¼ cross members and adjustable stainless steel bullet feet. The scrapper sink dimensions are 18 W x 28 ¾ L x 5-3/8 D. Two water jets (one on each side of the sink) are provided to facilitate the introduction of scraps into the disposer. The disposer scrapper sink will be creased to facilitate draining into the disposer and will be scored to accept the disposer collar.

Standard High Volume Scrapper H Description: A High Volume Scrapper consists of two scrap baskets placed in a shallow sink. The High Volume Scrapper requires a pre-rinse sprayer. Loose soils are sprayed off the wares and are collected in the scrap baskets that can be periodically dumped into a refuse container. Construction: Formed from 14 gauge, type 304 stainless steel. Conforms to ANSI/NSF Standard 2 for Food Equipment. All welds, if necessary, are heliarc (TIG) welds. If necessary, Standard Scrappers will be supported by 1-5/8 diameter legs with 1 ¼ cross members and adjustable stainless steel bullet feet. Scrap basket dimensions are approximately 11 ¾ x 22 ¾. The baskets are perforated with 1/8 diameter drain holes on ½ centers. Four (4) embossed feet elevate the baskets ¼ above the bottom of the sink. Each basket is equipped with two (2) offset, ¼ diameter stainless steel handles. The scrapper sink dimensions are 24 W x 23 L x 4 D. Drain size is 1 ½ and the sink is creased to facilitate draining.

Wash Tank Description: The Wash Tank is the backbone of any Power Soak system. Utilizing patented technology, the Power Soak wash tank provides uniform wash action throughout the entire volume of the tank. The wash jets create a high volume, low pressure wash environment that efficiently remove soils, eliminating the need for the handscrubbing of wares. Construction: Formed from 14 gauge, type 304 stainless steel. Conforms to ANSI/NSF Standard 2 for Food Equipment. All welds, if necessary, are heliarc (TIG) welds. Wash Tanks will be supported by 1-5/8 diameter legs with 1 ¼ cross members and adjustable stainless steel bullet feet. The wash jets are spaced every 6 along the back wall of the wash tank. Average flow rate per wash jet (regardless of tank length) is approximately 40 gpm. The wash tank will have mounting holes for specified faucet(s). Bottom of wash tank is creased to facilitate draining. All wetted parts of the pump assembly are stainless steel. Continuous duty motors are provided with all pump assemblies. Motor size will range from 1.5 HP 5 HP depending on the length of the wash tank. The discharge manifold and pump housing are designed so that no water is retained when the system is drained. Integrated controls monitor the liquid level sensors, the water temperature sensor and all safety switches. A 7000 watt heater is located along the rear wall under the perforated intake guard. The factory preset value for the wash water temperature is 115 and can be field-modified +/- 5 F (between 110-120 F).

Wash Tank (con t.) Chemical injector heads for the optional dual dispenser pump are mounted on every wash tank and sanitize tank to be used if a pump is mounted at the time of fabrication or when a field retrofit is performed. Liquid level sensors are mounted on every wash tank to detect low and high water levels within the tank. Unless otherwise noted, a powered utensil basket, which is used in the wash tank, is provided with each Power Soak system. A rear exit (ball valve) drain is supplied with each tank. Standard Wash Tank Length # of Capacity Total HP Phase (inches) jets U.S. Gallons Flow 30 5 59.74 USG 200 GPM 1.5 1 or 3 36 6 71.69 USG 240 GPM 1.5 1 or 3 42 7 83.64 USG 280 GPM 2 1 or 3 48 8 95.58 USG 320 GPM 2 1 or 3 54 9 107.53 USG 360 GPM 3 3 60 10 119.48 USG 400 GPM 3 3 66 11 131.43 USG 440 GPM 5 3 72 12 143.38 USG 480 GPM 6 3

Rinse Tank Description: The Rinse Tank is used to remove the soap residue from the wares after they have been washed. Construction: Formed from 14 gauge, type 304 stainless steel. Conforms to ANSI/NSF Standard 2 for Food Equipment. All welds, if necessary, are heliarc (TIG) welds. A rear exit (ball valve) drain is supplied with each tank. Sanitizer Tank Description: The Sanitizer Tank is used for sanitizing washed and rinsed wares prior to being put back in use. Construction: Formed from 14 gauge, type 304 stainless steel. Conforms to ANSI/NSF Standard 2 for Food Equipment. All welds, if necessary, are heliarc (TIG) welds. Chemical injector heads for the optional dual dispenser pump are mounted on every sanitizer tank to be used if a pump is mounted at the time of fabrication or when a field-retrofit is performed. Liquid level sensors are mounted on every sanitizer tank to detect low and high water levels within the tank. A rear exit (ball valve) drain is supplied with each tank. Standard Rinse/Sanitize Tank Rinse/Sanitize Tank Length (inches) Depth from Waterline Capacity U.S. Gallons 12 12 17.92 14 12 20.91 16 12 23.90 18 12 26.88 19 12 28.38 20 12 29.87 24 12 35.84 30 12 44.81

Control Panel Description: The control system incorporates solid state technology in order to achieve the highest reliability. The Universal Programming Module (UPM) is a printed circuit board that uses micro-processor technology to integrate the temperature, liquid level, pumping and timing functions of the machine. The circuit board and its associated components are encapsulated within an aluminum housing making the UPM both waterproof and extremely durable. Construction: Enclosure is formed from 14 gauge, type 304 stainless steel. Enclosure conforms to ANSI/NSF Standard 2 for Food Equipment. All welds, if necessary, are heliarc (TIG) welds. Optically isolated thyristors control the pump motor and heater. Low voltage power is supplied to all operator controls and sensors. Operator controls (ON/OFF buttons) are incorporated into a flat panel overlay that is adhered to the front of the control enclosure. Controls monitor and regulate the wash water temperature (factory preset to 115 F). Controls monitor high and low liquid levels in both the wash tank and sanitizer tank. LED s (light emitting diodes) are embedded in the overlay and are used to signal the status of different stages of the system during operation (see descriptions on next page). Tested and passed under UL 50, category 4X specifications.

Power Soak Operation Green Button Starts the washing action. If cycle does not start, refer to troubleshooting section of the owner s manual. Red Button Stops the washing action. Green Light (between the green Start and red Stop buttons) Slow Flashing POWER ON the Power Soak system is energized and ready to fill. Solid Illumination READY wash tank is full, system is ready to start wash cycle. Blue Light (under the green Start button) Solid Illumination CHANGE WASH WATER after a standard four-hour wash cycle, the pump becomes disabled and the system must be drained and refilled. Red Light (under the red Stop button) Slow Flashing FILL SANITIZER TANK sanitizer tank must be filled to the waterline. Solid Illumination CHANGE SANITIZER SOLUTION after two hours, the sanitizer tank must be drained and refilled.

Faucet & Pre-Rinse Assemblies Description: It is recommended that all systems have both a ½ pre-rinse / ¾ add-a-faucet combo unit over the rinse tank and a ½ standard prerinse assembly over the scrapping area. ½ Pre-Rinse / ¾ Add-a-Faucet Meets NSF 61 requirements. Installed over the rinse tank and used to fill the wash tank. Swivel top is equipped with a 45 angle brace. Supplied with two wall mounted stand-off supports. Each unit is supplied with a cross fitting to accommodate (hydro) chemical dispensing systems. Can be connected to either a ½ or ¾ supply line. ½ Standard Pre-Rinse Assembly Meets NSF 61 requirements. Installed over the scrapping area. Equipped with a 45 angle brace. Supplied with two wall mounted stand-off supports. Ball Valve Drain Assemblies Description: This patented ball valve drain is constructed from 316 stainless steel and nickel plated brass. Its design results in higher flow rates than traditional drain valves and the valve seat is easily operated using a quarter-turn handle. The crumb cup is pre-installed using a tamper-proof screw. Instead of dropping straight down from the bottom of the tank, the drain makes an immediate 90 bend toward the back of the tank. This raises the centerline of the main drain manifold by approximately four inches which reduces the need for installers to cut into the wall to lower the kitchen s drain connection. The raised centerline also accommodates most standard grease traps. Drain assemblies are available with optional rear-connected overflows.

Power Soak Options Various, standard Sheet Pan Racks are available for wash tanks that are 36 or longer. These racks can accommodate a variety of pans including full-size sheet pans, half-size sheet pans, display trays, etc. Chemical shelf, mounted under the clean drain board is available. Dimensions are dependent on the clean drain board dimensions. An automated Chemical Dispenser is available for most PS- 200 systems. This feature includes an automatic, dual pump, dispensing system that will deliver bulk liquid detergent and sanitizer into their respective tanks resulting in efficient use of chemicals by eliminating possible human error. The dispenser is located beneath the clean drain board and features an easyto-use and accurate metering system for delivering the correct amount of detergent and sanitizer during each fill cycle of the wash and sanitizer tanks.

For current pricing on both Standard and Custom Power Soak Systems, please contact your local Factory Representative or Distributor, using the information listed below. PRICING INFORMATION Equipment Dealers & Foodservice Operators If you are an Equipment Dealer or if you are affiliated with a Foodservice Operation including correctional facilities, schools, healthcare facilities, military installations, colleges, universities, business and industry facilities, hotels or casinos, please refer to our web address below to locate your local Factory Representative. www.powersoak.com/howdoibuy_institutional.cfm Country Clubs, Independent Restaurant and Small Multi-Units If you are a country club, independent restaurant or a multi-unit restaurant operation with fewer than twenty (20) units, please contact us directly at 800-444-9624 or 816-761-3250 for assistance. Retail Operators (Grocers/Food Markets) & Convenience Stores If you are affiliated with a Retail Operation (Grocers / Food Markets) or a Convenience Store Operation (C-Stores) please refer to our web address below to locate your local Distributor. www.powersoak.com/howdoibuy_retail.cfm Multi-Unit Foodservice Operators (20+ Units) If you are a Multi-Unit Foodservice Operator with 20 or more locations please refer to our web address below to locate your local distributor or call 800-444-9624 or 816-761-3250. www.powersoak.com/howdoibuy_multiunit.cfm International Customers If you are an International Customer (outside of North America / Canada) please refer to our web address below to locate your local Factory Representative. www.powersoak.com/howdoibuy_intl.cfm Other If none of these categories reflect your business, please phone Power Soak Systems, 800-444-9624 or 816-761-3250, to speak with a representative who can assist you.

Standard System with Scrapper Std. Soiled End Offerings Std. Clean End Offerings Description ES SDB Scrap Wash Rinse San. CDB ES Description PS-43 1 0 12 30 12 14 14 1 RS-41 PS-49 1 0 12 36 14 16 16 1 RS-47 PS-55 1 0 12 42 14 19 19 1 RS-53 PS-61 1 6 12 42 18 20 20 1 RS-59 PS-67 1 6 12 48 18 20 26 1 RS-65 PS-73 1 12 12 48 20 24 26 1 RS-71 PS-79 1 12 12 54 20 24 32 1 RS-77 PS-85 1 18 12 54 20 30 32 1 RS-83 PS-91 1 18 12 60 20 30 38 1 RS-89 PS-97 1 18 12 66 PS-103 1 18 12 72 ES = End splash SDB= Soiled Drain Board CDB=Clean Drain Board Standard Units with Disposer Scrappers Std. Soiled End Offerings Description ES SDB Disposer* Work Area Std. Clean End Offerings Wash Rinse San. CDB ES Description PD-55 1 0 12 12 30 12 14 14 1 RS-41 PD-61 1 0 12 12 36 14 16 16 1 RS-47 PD-67 1 0 12 12 42 14 19 19 1 RS-53 PD-73 1 0 18 12 42 18 20 20 1 RS-59 PD-79 1 0 18 12 48 18 20 26 1 RS-65 PD-85 1 6 18 12 48 20 24 26 1 RS-71 PD-91 1 12 18 12 48 20 24 32 1 RS-77 PD-97 1 12 18 12 54 20 30 32 1 RS-83 PD-103 1 18 18 12 54 20 30 38 1 RS-89 PD-109 1 18 18 12 60 PD-115 1 18 18 12 66 PD-121 1 18 18 12 72 ES = End splash SDB= Soiled Drain Board CDB=Clean Drain Board *Disposer Supplied by Others