CMA Dishmachines Dishwashers - 180-TS

CMA Dishmachines  Dishwashers - 180-TS

Engineered for heavy-duty pot, pan and sheet-tray washing, the CMA 180-TS delivers high-temperature sanitation, lightning-fast throughput and legendary CMA reliability—all in a compact 25 ½" × 25" footprint that slides seamlessly between straight dishtables.

Features                    

• 60 racks / 240 covers per hour with only 0.82 gal of water per cycle—outstanding water & energy savings.
• High-temperature sanitizing rinse (180 °F) – no chemical sanitizer required.
• Split-door design provides 27 in clearance for full-size sheet pans yet keeps overall open height below 93 ½".
• Built-in 7 kW chemical-resistant wash-tank heater maintains proper temperature without external boosters.
• Automatic soil-purging system with external Poly Pro™ scrap accumulator keeps wash water cleaner, longer.
• Interchangeable upper & lower stainless wash arms with pull-pin design for tool-free removal and cleaning.
• Top-mounted, water-tight control box with rack counter, delime switch and easy-read temperature gauges.
• Auto start/stop, automatic tank fill and single-point electrical connection simplify operation & installation.
• Field-convertible straight-thru ↔ corner (conversion kit sold separately).
• Durable all-stainless-steel construction with a powerful 1 HP wash pump (68 GPM).

Specifications

What our Experts Think

• The CMA 180-TS is a high-temperature, straight-through, single-rack door-type commercial dishwasher, engineered for heavy-duty pot, pan, and utensil washing in high-volume kitchens.
• It delivers up to 60 racks per hour, making it suitable for busy restaurants, cafeterias, hotels, and commissary kitchens with continuous dish flow.
• Experts highlight its split-door design with 27" clearance, allowing it to accommodate large stock pots, sheet pans, and oversized kitchenware with ease.
• The unit uses a built-in chemical-resistant 7 kW tank heater and high-temperature sanitizing system, ensuring consistent 180°F final rinse performance for proper hygiene compliance.
• A 1 HP wash pump with upper and lower stainless steel spray arms delivers strong cleaning power for heavily soiled cookware.
• Maintenance efficiency is improved with automatic soil purging, external scrap accumulation, and interchangeable wash arms, reducing downtime and simplifying cleaning routines.
• Built entirely from heavy-duty stainless steel, it is designed for long-term durability in demanding commercial environments with continuous use.
• Overall, professionals view it as a reliable high-capacity pot washer that combines strong throughput, large clearance capability, and durable construction for intensive kitchen operations.

                   
Q&A

Q: What is the CMA 180-TS used for?
A: The CMA 180-TS is a commercial high-temperature, single-rack door-type pot and pan dishwasher designed for restaurants, hotels, schools, and commissary kitchens handling heavy-duty warewashing.

Q: How much capacity does it have?
A: It can process up to 60 racks per hour, making it suitable for high-volume kitchen operations.

Q: What makes it suitable for large cookware?
A: It features a split-door design with 27-inch clearance, allowing it to accommodate large pots, pans, sheet trays, and utensils.

Q: How does it sanitize dishes?
A: It uses a high-temperature sanitizing rinse at 180°F (82°C) to ensure proper thermal disinfection without relying on chemicals.

Q: How efficient is it in water use?
A: It uses only about 0.82 gallons of water per cycle, making it efficient for continuous commercial use.

Q: What are its key features?
A: It includes a stainless steel build, automatic soil purging system, 7 kW tank heater, and easy-clean spray arms designed for durability and low maintenance.

Q: Is it suitable for busy commercial kitchens?
A: Yes. Its fast cycle performance, heavy-duty wash pump, and large clearance design make it ideal for demanding foodservice environments that handle large cookware daily.

                   
Maintenance Tips  

• Clean scrap tray and soil filter after every shift to maintain wash performance and prevent drainage issues.
• Inspect and clean upper and lower wash/rinse arms regularly to ensure full spray coverage and proper sanitizing.
• Run delime/clean cycles weekly (or more in hard water areas) to prevent mineral scale on heaters and internal plumbing.
• Check and clean spray arm jets to avoid clogging and weak wash pressure.
• Wipe door seals and gasket surfaces daily to maintain a tight seal and prevent leaks or heat loss.
• Ensure proper wash (~155°F) and final rinse (~180°F) temperatures for NSF-level sanitization.
• Inspect and clear the drain system regularly to prevent backups and standing water.
• Keep chemical dispensers properly calibrated for detergent and rinse aid dosing to maintain cleaning consistency.
• Leave doors open after operation to air-dry the chamber and reduce odor or bacterial buildup.
• Schedule routine professional servicing for pumps, heaters, and spray system inspection.