CMA Dishmachines Energy Mizer Conveyor Dishwashers - EST-44
249 racks/hr • 0.46 gal water/rack • High- or Low-Temp Sanitizing
Designed for busy cafeterias, hotels, and institutions, the CMA Energy Mizer EST-44 powers through up to 996 covers per hour while dramatically reducing water, energy, and chemical use. Its rugged stainless-steel build and three-stage wash sequence (wash / power rinse / final rinse) guarantee sparkling results—every time.
Features
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High or low temperature sanitizing – choose chemical or 180 °F final rinse without changing machines.
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Ultra-efficient – uses just 0.46 gal of fresh water per rack; auto start/stop further saves utilities.
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High throughput – processes up to 249 racks (19" clearance) every hour.
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Dual-tank, 3-stage system – dedicated wash, power-rinse, and final-rinse zones in only 44".
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Automatic soil-purging – filters food debris into a removable external tray for fast clean-up.
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Automatic water control & auto-fill – maintains proper tank levels and temperature with no guesswork.
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Power-rinse heater system – speeds recovery for consistent sanitizing even during peak periods.
- Chemical-resistant industrial heaters outlast commercial-grade elements.
- Table-limit switch & rack-save clutch protect racks, tables, and drive components.
- Quick-release curtains and built-in stainless scrap accumulator simplify daily maintenance.
- Includes one open rack and one peg rack—ready to install right- or left-feed (specify at order).
Specifications
| Production rate |
249 racks / 996 covers per hour |
| Water use |
0.46 gal per rack (114.5 gal/hr) |
| Sanitizing modes |
High-temp (180 °F) or low-temp chemical |
| Wash sequence |
3 stages – wash, power rinse, final rinse |
| Rack clearance |
19 in. (sheet-pan friendly) |
| Dimensions (W × D × H) |
44" × 25-1/8" × 56-1/2" |
| Wash tank capacity |
11.75 gal |
| Power rinse tank |
4.25 gal |
| Motors |
1 HP wash • 1/3 HP rinse • 1/8 HP conveyor |
| Heating |
13 kW wash tank • 3 kW rinse tank (electric) |
| Conveyor speed |
6.75 ft/min |
| Electrical |
208/240 V 1- or 3-phase (480 V 3-phase available) |
| Water inlet |
½" NPT (fill & final rinse) |
| Drain connection |
2" NPT |
What our Experts Think
- The CMA EST-44 Energy Mizer is a high-performance conveyor dishwashing system, built for large-scale commercial kitchens such as hotels, cafeterias, hospitals, and institutional foodservice operations.
- It delivers up to 249 racks per hour, making it ideal for continuous, high-volume dishwashing environments with minimal downtime.
- Experts highlight its 3-stage wash system (wash, power rinse, final rinse), engineered to maximize cleaning efficiency while reducing water and chemical usage.
- The unit uses only about 0.46 gallons of water per rack, helping significantly lower operating costs in high-throughput kitchens.
- Its dual-tank design with automatic soil removal and filtration system improves wash consistency while extending detergent and water life.
- A 19" dish clearance and heavy-duty stainless steel construction allows it to handle a wide range of ware, from standard dishes to larger kitchen equipment.
- Built-in automation features like auto start/stop, auto fill, and conveyor safety clutch system reduce labor demands and protect equipment during continuous operation.
- Overall, professionals consider it a top-tier energy-efficient conveyor dishwasher, combining high throughput, water savings, and durable industrial construction for demanding dishroom operations.
Q&A
Q: What is the CMA EST-44 used for?
A: The EST-44 is a commercial Energy Mizer conveyor dishwasher designed for high-volume kitchens like hotels, cafeterias, hospitals, and large restaurants to rapidly clean and sanitize dishes, trays, and cookware.
Q: How much capacity does it handle?
A: It can process up to around 249 racks per hour (≈996 covers/hour), making it ideal for continuous, heavy-duty dishwashing operations.
Q: What type of sanitizing does it use?
A: It supports both high-temperature sanitizing (final rinse around 180°F) and low-temperature chemical sanitizing, giving flexibility based on kitchen setup.
Q: What makes its cleaning system efficient?
A: It uses a 3-stage wash process (wash → power rinse → final rinse) in a compact 44-inch conveyor design for fast, consistent cleaning results.
Q: How water-efficient is it?
A: It uses approximately 0.46–0.49 gallons of water per rack, reducing operating costs in high-volume dishrooms.
Q: Is it suitable for large commercial kitchens?
A: Yes. Its high throughput, low water usage, and continuous conveyor operation make it ideal for busy foodservice environments that need nonstop dishwashing performance.
Maintenance Tips
- Clean scrap accumulator and tank strainers daily to prevent debris buildup and protect wash pumps.
- Inspect and clean wash, power rinse, and final rinse sections regularly to maintain full 3-stage cleaning performance.
- Run deliming/descaling cycles weekly (more often in hard water areas) to prevent scale on heaters, jets, and internal piping.
- Check and clear conveyor track and rack path daily to avoid jams and ensure smooth rack movement.
- Clean curtains and splash guards frequently to maintain proper wash zone separation and water efficiency.
- Maintain proper water temperature and pressure for wash, power rinse, and final rinse zones to ensure sanitization performance.
- Inspect spray nozzles and rinse arms to ensure even water coverage across racks.
- Check drain system and soil purge system to prevent overflow and maintain clean recirculating wash water.
- Use approved detergents and rinse chemicals only to protect pumps and maintain cleaning consistency.
Damage 
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