CMA Dishmachines Energy Mizer Dishwashers - E-AH-EXT

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

What our Experts Think

• The CMA E-AH-EXT Energy Mizer is a high-performance, low-temperature chemical sanitizing door-type dishwasher, designed for restaurants, hotels, cafeterias, and institutional kitchens that need reliable high-volume warewashing.
• It delivers up to 40 racks per hour, using a fast cycle that keeps up with continuous dishroom demand in busy operations.
• Experts highlight its low-temperature chemical sanitizing system, eliminating the need for a booster heater while reducing energy consumption and installation complexity.
• The unit features a straight-through design with a 25.75" compact footprint, making it easier to integrate into standard dishroom layouts while maintaining strong throughput.
• A 1 HP wash pump and high-pressure spray system ensure consistent cleaning performance across plates, pans, and mixed ware.
• Built-in chemical pumps, deliming system, and scrap accumulator help automate maintenance tasks and improve long-term reliability in daily commercial use.
• The stainless steel construction with automatic start/stop door operation enhances durability, hygiene, and operator efficiency in high-traffic kitchens.
• Overall, professionals consider it a cost-efficient, high-throughput commercial dishwasher that balances cleaning power, energy savings, and simplified installation for demanding foodservice environments.

Q&A

Maintenance Tips

• Clean scrap accumulator and tank strainers daily to prevent food debris from entering pumps and drains.
• Run the built-in delime/clean cycle weekly (or more in hard water areas) to prevent scale buildup in heaters, jets, and internal plumbing.
• Inspect and clean upper & lower wash arms regularly to maintain full spray coverage and consistent cleaning performance.
• Wipe door gaskets and sealing surfaces daily to prevent leaks, heat loss, and bacterial buildup.
• Check and maintain chemical dispensers (detergent, sanitizer, rinse aid) to ensure proper dosing and sanitizing performance.
• Use softened or filtered water (recommended ≤3.5 gpg hardness) to reduce scaling and improve efficiency.
• Inspect and clear the drain system frequently to avoid backups and standing water.
• Ensure water inlet strainer is clean to prevent flow restriction and valve damage.
• Leave door open after operation to air-dry the chamber and reduce odor/bacteria growth.
• Schedule periodic professional servicing for pumps, chemical systems, and control calibration.