CMA Dishmachines Dishwashers - 180-S
25-1/2″ W x 25″ D x 60″ H • 60 racks/hour • ENERGY STAR
Boost productivity and slash utility costs with the CMA-180S—an ENERGY STAR qualified, single-rack dishwasher that delivers a 180 °F sanitizing rinse every cycle. Its straight-thru pass design keeps your warewashing line moving, while the external Poly Pro scrap accumulator and ultra-low 0.82 gal/rack water use cut down on clogs, chemicals, and clean-up time.
Features
- High-temp performance—no chemical sanitizer required.
- 60 racks / 240 covers per hour with a fast 58-second cycle.
- Uses only 0.82 gal of fresh water per rack for big savings.
- External Poly Pro scrap tray filters debris without blocking the drain.
- Rugged stainless steel cabinet, frame, and wash arms.
- 1 HP wash pump moves 52 GPM through upper & lower stainless spray arms.
- 7 kW electric tank heater with automatic fill and built-in delime switch.
- Door-activated auto start/stop for safer, simpler operation.
- Field convertible to corner configuration (kit available).
- Ships with one open rack and one peg rack—ready for dishes, glassware, and trays.
What our Experts Think
- The CMA 180-S is a high-temperature, single-rack door-type commercial dishwasher, designed for restaurants, hotels, cafeterias, and institutional kitchens needing fast, consistent sanitizing performance.
- It delivers up to 60 racks per hour, making it a strong choice for high-volume dishwashing operations with tight turnaround demands.
- Experts highlight its straight-through door design and compact footprint (approx. 25.5" W × 25" D), allowing it to fit efficiently into standard dishroom layouts.
- The unit uses a high-temperature sanitizing system with Safe-T-Temp technology, ensuring a final rinse around 180°F for reliable NSF-compliant sanitation.
- Built with all stainless steel construction and a 1 HP wash pump, it is engineered for durability, strong spray power, and long-term commercial reliability.
- It is highly water-efficient, using approximately 0.82 gallons per cycle, helping reduce operational costs without sacrificing cleaning performance.
- Additional professional features include automatic soil purging, dual wash/rinse arms, auto start/stop, and automatic tank fill, all designed to streamline workflow and reduce manual handling.
- Overall, professionals consider it a dependable, high-output commercial dishwasher that balances speed, sanitation, and efficiency for busy foodservice environments.
Q&A
Q: What is the CMA 180-S used for?
A: The CMA 180-S is a commercial high-temperature, single-rack door-type dishwasher designed for restaurants, hotels, and institutional kitchens that need fast, continuous dishwashing with sanitation.
Q: How much capacity does the 180-S have?
A: It can wash up to 60 racks per hour, making it suitable for medium to high-volume commercial kitchens.
Q: How long is each wash cycle?
A: It runs a fast ~58–60 second cycle, helping maintain continuous kitchen workflow during peak hours.
Q: How does it sanitize dishes?
A: It uses a high-temperature final rinse at around 180°F (82°C), ensuring proper thermal sanitization without chemical disinfectants.
Q: How much water does it use?
A: It is highly efficient, using only about 0.82 gallons of water per rack, reducing utility costs.
Q: What are its key features?
A: It includes stainless steel construction, automatic soil removal system, 1 HP wash pump, self-cleaning cycle components, and ENERGY STAR efficiency for durability and performance.
Q: Is it suitable for busy commercial kitchens?
A: Yes. Its fast cycle time, high rack capacity, and low water use make it ideal for restaurants and foodservice operations needing continuous dishwashing performance.
Maintenance Tips
- Clean scrap tray and strainers daily to prevent clogs and maintain proper wash water flow.
- Inspect and clean wash and rinse arms regularly to ensure full spray coverage and consistent cleaning results.
- Run delime/clean cycles weekly (more often in hard water areas) to prevent mineral scale buildup on heaters and internal plumbing.
- Wipe door gasket and sealing surfaces daily to maintain a tight seal and avoid leaks or heat loss.
- Maintain correct wash (≈155°F) and final rinse (≈180°F) temperatures for proper sanitization.
- Ensure incoming water is properly heated and clean to support consistent cycle performance.
- Check and clear the drain system frequently to prevent backups and standing water.
- Use approved detergent and rinse aid only to protect internal components and improve wash quality.
- Leave door open after use to air-dry the chamber and reduce odor or bacterial growth.
- Schedule periodic professional servicing for pumps, heaters, and spray system inspection.
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