CMA Dishmachines Energy Mizer Conveyor Dishwashers - EST-66

CMA Dishmachines  Energy Mizer Conveyor Dishwashers - EST-66

Designed for busy commercial kitchens that refuse to compromise on speed, water-savings, or spotless results, the Energy Mizer EST-66 powers through up to 249 racks per hour while using just 0.46 gal of water per rack. Its rugged stainless-steel build and four-stage wash process deliver years of trouble-free, energy-efficient service.

Features                    

• 4-stage cleaning: two wash stations → power-heated rinse → final rinse in only 66"
• Low-temp chemical sanitizing or high-temp sanitizing—choose what fits your program
• Automatic water control, auto-fill & auto start/stop for worry-free operation
• Integrated power-rinse heater and chemical-resistant industrial elements
• Automatic soil-purging system with external scrap tray and stainless scrap accumulator
• Generous 19" dish clearance handles sheet pans, stock pots, and utensils
• Table limit switch & rack-save clutch protect dishes, machine, and dishtables
• Quick-release curtains and dual-tank design simplify end-of-shift cleaning
• Includes (1) open rack & (1) peg rack—ready for plates, bowls, or sheet pans out of the box
  

Specifications

What our Experts Think

• High-volume conveyor performance: The CMA EST-66 is a commercial Energy Mizer conveyor dishwasher built for heavy-duty kitchens, delivering up to ~249 racks per hour for continuous warewashing in restaurants, hotels, and institutions.
• Advanced multi-stage cleaning system: Features a 4-stage process (pre-wash, wash, power-heated rinse, final rinse) designed to remove heavy soil first and ensure consistently sanitized results.
• Flexible sanitizing options: Supports both high-temp and low-temp chemical sanitizing modes, allowing operators to adapt to local health codes and utility setups.
• Energy Mizer efficiency design: Engineered to reduce operating costs through stage washing, automatic soil purging, and optimized water reuse systems, improving long-term efficiency in high-use environments.
• Heavy-duty commercial build: Stainless steel construction with scrap accumulator, removable curtains, and industrial-grade components ensures durability and easier daily maintenance.
• High-throughput workflow optimization: Includes auto start/stop, auto fill, and conveyor system controls, allowing continuous loading with minimal operator intervention.
• Large-capacity design for serious kitchens: Built on a 66-inch conveyor platform with 19-inch clearance, it handles large racks, pans, and mixed ware efficiently in one pass.
• Operational reliability focus: Designed with table limit switches and rack-save clutch systems to prevent jams and reduce downtime in fast-paced dish rooms.

Q&A

Maintenance Tips

• Clean scrap accumulator/strainer trays daily to prevent blockage and maintain proper water flow
• Remove and clean all spray arms (pre-wash, wash, rinse) daily to ensure correct spray pattern and pressure
• Check and maintain wash tank (~150°F min) and final rinse (180–195°F) for proper cleaning and sanitizing performance
• Verify final rinse pressure (~20 PSI) regularly for effective sanitization
• Inspect and clean conveyor, rocker arms, and rack tracks to prevent jams or misalignment
• Keep chemical supply lines (detergent, sanitizer, rinse aid) filled and properly connected for consistent dosing
• Drain and clean wash tanks regularly to remove food soil buildup during heavy use periods
• Check electrical connections, switches, and motors for tightness and proper operation
• Ensure unit is perfectly level to maintain correct water balance and conveyor function
• Avoid spraying water directly on motors or control boxes during cleaning to prevent electrical damag