CMA Dishmachines Energy Mizer Conveyor Dishwashers - EST-44

CMA Dishmachines Energy Mizer Conveyor Dishwashers - EST-44

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                    

• High or low temperature sanitizing – choose chemical or 180 °F final rinse without changing machines.
• Ultra-efficient – uses just 0.46 gal of fresh water per rack; auto start/stop further saves utilities.
• High throughput – processes up to 249 racks (19" clearance) every hour.
• Dual-tank, 3-stage system – dedicated wash, power-rinse, and final-rinse zones in only 44".
• Automatic soil-purging – filters food debris into a removable external tray for fast clean-up.
• Automatic water control & auto-fill – maintains proper tank levels and temperature with no guesswork.
• 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

What our Experts Think

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.