CMA Dishwashers

CMA Commercial Dishwashers: What You Need to Know

CMA commercial dishwashers offer a dish cleaning solution for any foodservice application, from small cafes and diners to busy cafeterias. For bars and other operations using glassware, undercounter glass washers are essential pieces of equipment. When picking a machine for your operation, consider among other factors, how many dishes you need to wash, space in your dishroom, and whether you need a high- or low-temperature machine.

Common Questions About CMA Dishmachines

What types of machines are available?

• Door type: Door-type CMA dishwashers include vertical sliding doors with handles. Operators pull these doors down over the dishrack for washing and lift them to retrieve clean dishes. Units include two doors placed for corner or straight operation, or three doors for the option to use either method. These units stand between 57 and 85 inches high and are typically about 25 inches wide and deep. Door-type units clean between 40 and 80 racks per hour.
• Conveyor: CMA conveyor dishwashers clean multiple dish racks simultaneously, about 249 per hour, in a cleaning tunnel. Users push soiled racks into the entrance, and the conveyor pulls them through to the other side where they exit onto a dishtable after cleaning cycles are complete. These units are generally the same height and depth as door-type units and are 44 to 66 inches long.
• Undercounter: CMA undercounter dishwashers offer the option for installation under a counter or dishtable, and the doors swing open vertically for operators to place or retrieve dish racks. They measure about 40 inches high, 24 inches deep and wide, and can clean 30 dishracks in an hour.
• Glass washers: CMA glass washers are undercounter dishwashers designed for handling glassware. They may accept dishracks, cleaning 20 or 30 in an hour, or use a rotary system to run through 1,000 individually placed glasses in an hour.

What is the difference between a high- and low-temperature CMA dishmachine?

CMA dishwashers are available in high- and low-temperature options. High-temperature dishmachines, such as CMA 180 dishwashers, sanitize dishes by running rinse cycles with water at least 180 degrees Fahrenheit. Low-temperature machines run a rinse cycle that's between 155 and 160 degrees Fahrenheit, relying on chemicals for sanitization. High-temperature machines usually require a booster heater, which is often included, or a tank heater to reach ideal water temperatures.

Some machines, including conveyor machines, have dual-temperature functionality, which provides a choice between sanitizing with water at high temperatures or with chemicals at low temperatures.

Drawbacks of high-temperature sanitizing include increased electricity usage and the creation of steam. Unlike high-temperature units, low-temperature units don't require boosted water temperatures or create steam and can be plugged into a standard 120-volt outlet. They do, however, require operators to continuously purchase chemicals. Employees may also need to thoroughly scrub and rinse heavily soiled dishes prior to running them through low-temperature units, which can't always handle large amounts of grease and stuck-on food.

What other dishroom equipment does CMA offer?

In addition to dishwashers, CMA also offers the following dishroom necessities:

• Dishtables: CMA offers soiled dishtables with a rinse sink included and clean dishtables that hold dishracks for drying. When used with a conveyor unit, the dishtable can come with a switch that automatically shuts off the machine when the table is full. Choose from dishtables for left-to-right or right-to-left cleaning and soiled dishtables that mount over a CMA undercounter dishwasher.
• Shelves: Store cleaning products on CMA's slanted wall-mounted shelves, maintaining accessibility and freeing up dishtable space for dishes.
• Pre-rinse units: CMA offers Fisher pre-rinse faucets to help operators comply with codes that require rinsing before washing. Install them on your soiled dishtable for quick transfer after rinsing.
• Dishracks: CMA offers standard full-size dishracks for flatware, pots, pans, plates, and trays.