Control Panel
Stainless
Steel Pump &
Impeller
Soiled End
Drain Board
Scrapper
Ball
Valve
Drains
JBZ Non-Welded
Field Joint
Powered
Utensil
Basket
Wash Tank
Detergent
Injector
Liquid Level
Sensor
Pre-Rinse
Channel Rim
Rinse Tank
Backsplash
Pre-Rinse/
Add-A-Faucet
Sanitize Tank
Optional
Chemical
Dispenser
End
Splash
Clean End
Drain Board
Liquid Level
Sensor
Sanitizer
Injector
DETAILED SPECIFICATIONS
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.
DETAILED SPECIFICATIONS
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
Description
Completed
Power Soak
Description
Length
(inches)
Typical Foodservice Systems
Typical Grocery Systems
Description
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:
Workflow
Length

Power, Phase
PSS 84
PSS 144
L=Left to Right
1=Single Phase
PSS 90
PSS 150
R=Right to Left
3=Three Phase

PSS 96
PSS 156
PSS 102
PSS 162
PSS 108
PSS 168
PSS 114
PSS 174
60=60hz
208 volts
PSS 120
PSS 180
50=50hz
230 volts
PSS 126
PSS 186
PSS 132
PSS 192
Power, Hertz
Power, Volts
480 volts
PSS 138
POWERSOAK® BY METCRAFT CLAIMS PROPRIETARY RIGHTS IN THE MATERIAL HEREIN DISCLOSED. IT IS SUPPLIED IN CONFIDENCE, WITHOUT PREJUDICE TO ANY PATENT RIGHTS OF POWERSOAK® BY METCRAFT, AND MAY NOT BE REPRODUCED, SHARED OR USED TO MANUFACTURE ANYTHING
Power Soak® is a registered trademark of Cantrell Ind., Inc.
Licensed by Cantrell Ind., Inc.
SHOWN THEREIN WITHOUT POWERSOAK® BY METCRAFT
WRITTEN PERMISSION.
ALL INFORMATION ALWAYS REMAINS THE SOLE PROPERTY OF
POWERSOAK® BY METCRAFT .
PowerSoak BY METCRAFT
®
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:
Clean end:
PSRS-
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
Description
Completed
Power Soak
Description
Length
(inches
Typical Foodservice Systems
Typical Grocery Systems
Description
QSR
Deli/Meat/Seafood
PD-55
+
RS-41
=
PSD-96
96
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:
Workflow
Length
Power, Phase
PSD 96
PSD 156
L=Left to Right
1=Single Phase
PSD 102
PSD 162
R=Right to Left
3=Three Phase
PSD 108
PSD 168
PSD 114
PSD 174
PSD 120
PSD 180
PSD 126
PSD 186
60=60hz
208 volts
PSD 132
PSD 192
50=50hz
230 volts
PSD 138
PSD 198
PSD 144
PSD 204
PSD 150
PSD 210
Power, Hertz
Power, 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
Area
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
To build a standard unit, fill in the blanks:
Soiled end:
Clean end:
PDRS-
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.
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.
Control Panel
Stainless
Steel Pump &
Impeller
Soiled End
Drain Board
Scrapper
Ball
Valve
Drains
JBZ Non-Welded
Field Joint
Powered
Utensil
Basket
Wash Tank
Detergent
Injector
Liquid Level
Sensor
Pre-Rinse
Channel Rim
Rinse Tank
Backsplash
Pre-Rinse/
Add-A-Faucet
Sanitize Tank
Optional
Chemical
Dispenser
End
Splash
Clean End
Drain Board
Liquid Level
Sensor
Sanitizer
Injector
DETAILED SPECIFICATIONS
DETAILED SPECIFICATIONS
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 B
detail A
detail C
detail D
DETAILED SPECIFICATIONS
DETAILED SPECIFICATIONS
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.
DETAILED SPECIFICATIONS
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.
DETAILED SPECIFICATIONS
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.
DETAILED SPECIFICATIONS
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).
DETAILED SPECIFICATIONS
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
(inches)
30
36
42
48
54
60
66
72
# of
jets
5
6
7
8
9
10
11
12
Capacity
U.S. Gallons
59.74 USG
71.69 USG
83.64 USG
95.58 USG
107.53 USG
119.48 USG
131.43 USG
143.38 USG
Total
Flow
200 GPM
240 GPM
280 GPM
320 GPM
360 GPM
400 GPM
440 GPM
480 GPM
HP
Phase
1.5
1.5
2
2
3
3
5
6
1 or 3
1 or 3
1 or 3
1 or 3
3
3
3
3
DETAILED SPECIFICATIONS
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
Depth from
Length (inches)
Waterline
12
12
14
12
16
12
18
12
19
12
20
12
24
12
30
12
Capacity
U.S. Gallons
17.92
20.91
23.90
26.88
28.38
29.87
35.84
44.81
DETAILED SPECIFICATIONS
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.
DETAILED 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.
DETAILED SPECIFICATIONS
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.
DETAILED SPECIFICATIONS
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 PS200 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.
Equipment Dealers
& Foodservice Operators
PRICING INFORMATION
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*
Std. Clean End Offerings
Work
Area
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
RS-53
PD-67
1
0
12
12
42
14
19
19
1
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
*Disposer Supplied by Others
CDB=Clean Drain Board