CMA Dishmachines Energy Mizer Dishwashers - E-AH-EXT
Built for the busiest commercial kitchens, the Energy Mizer E-EXT delivers spotless results while sipping just 1.01 gallons of water per rack. Stainless-steel durability, top-mounted controls, and a 90-second cycle keep your operation moving fast—and efficiently.
Features
- High throughput: up to 40 racks / 160 covers per hour.
- Low-temp chemical sanitizing means no booster heater required—cuts energy costs.
- Uses only 1.01 gal of water per cycle, one of the lowest in its class.
- 20-1/2" door opening handles sheet pans, mixing bowls, and large ware with ease.
- Top-mounted control panel with built-in chemical pumps and deliming system.
- Auto start/stop door switch speeds training and saves labor.
- Poly Pro scrap accumulator & external sump keep food soil out of the wash water.
- Convertible design can be installed straight-thru or corner with optional kit.
- All-stainless construction and 1 HP wash pump for years of trouble-free operation.
Specifications
| Model |
E-EXT (Energy Mizer® series) |
| Configuration |
Door type, single rack, straight-thru (convertible) |
| Rack capacity |
40 racks/hr |
| Cycle time |
90 sec (Wash 45 s • Dwell 30 s • Rinse 15 s) |
| Water use |
1.01 gal per rack | 40.4 gph |
| Wash pump |
1 HP • 52 GPM |
| Door clearance |
20-1/2" |
| Tank dimensions (W × D) |
25-3/4" × 25-3/4" |
| Height (door open) |
80-1/2" |
| Standard table height |
34" |
| Electrical |
115 V / 1-ph / 16 A |
| Water inlet |
½" connection • 120 °F min (140–160 °F recommended) |
| Drain |
2" connection |
| Included dishracks |
(1) 20" × 20" universal rack |
What our Experts Think
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High-efficiency commercial dishwashing performance — The CMA Dishmachines E-AH-EXT Energy Mizer is a low-temperature, chemical-sanitizing door-type dishwasher built for consistent results in high-volume kitchens.
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Strong throughput for busy operations — Delivers up to 40 racks per hour, making it suitable for restaurants, hotels, schools, and institutional foodservice environments.
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Energy-saving low-temp system — Designed to operate without a booster heater, relying on chemical sanitizing to reduce energy consumption while maintaining sanitation compliance.
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Compact but high-capacity design — Straight-through configuration with a 25-3/4" footprint and 20-1/2" clearance accommodates large trays, pans, and standard dish racks.
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Ultra-efficient water usage — Uses roughly 1 gallon per cycle, helping reduce water and utility costs in continuous-use environments.
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Built-in workflow automation — Features auto start/stop, top-mounted controls, chemical pumps, and deliming system for simplified daily operation and reduced staff training needs.
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Heavy-duty stainless steel construction — Engineered for long-term durability, corrosion resistance, and consistent performance under demanding kitchen conditions.
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Designed for cleaner dishroom operations — Integrated scrap accumulator and external sump system help prevent drain clogs and improve wash reliability over time.
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Flexible installation options — Available in straight-through, corner, or multi-door configurations to match different kitchen layouts and workflow designs.
Q&A
Q: What is the CMA E-AH-EXT used for?
A: The CMA E-AH-EXT is a commercial door-type, single-rack dishwasher designed for high-volume kitchens like restaurants, hotels, and cafeterias.
Q: Is the E-AH-EXT a high-temp or low-temp dishwasher?
A: It is a low-temperature chemical sanitizing model, meaning it uses chemical sanitizer instead of a high-temp rinse system.
Q: How many racks per hour does it clean?
A: It can wash up to 40 racks per hour, making it suitable for busy commercial dishrooms.
Q: What size dishes can it handle?
A: It offers a 20-1/2" door clearance, allowing large trays, pans, and cookware to fit easily.
Q: Does it have automatic operation features?
A: Yes. It includes auto start/stop, so the cycle begins when the door closes and pauses when opened for safety and efficiency.
Q: What kind of construction does it have?
A: It is built with heavy-duty stainless steel construction for durability in continuous commercial use.
Q: What type of businesses is it best for?
A: It is ideal for restaurants, institutional kitchens, schools, and foodservice operations needing fast, reliable dishwashing in a compact footprint.
Maintenance Tips
- Run daily cleaning cycles and wipe exterior stainless steel to maintain hygiene and appearance
- Clean scrap screens, strainers, and sump area after each shift to prevent debris buildup and clogs
- Inspect and clean wash and rinse arms regularly to ensure proper spray coverage and efficiency
- Delime on a scheduled basis to protect internal components and maintain energy efficiency
- Check door gaskets and seals for cracks or wear to prevent leaks and heat loss
- Maintain proper detergent and rinse aid levels for consistent cleaning and sanitizing results
- Monitor wash and rinse temperatures to ensure NSF sanitation compliance and optimal performance
- Drain and refresh tank water as recommended to reduce buildup and maintain wash quality
- Keep electrical components dry and inspect wiring periodically for safety and reliability
- Perform routine preventive maintenance to extend equipment life and minimize downtime
Damage 
Loss 
Theft 
