When it comes to commercial dishwashers, CMA Dishmachines is a known industry leader for eco-friendly and sustainable restaurant equipment. Unfortunately, dishwashers are known energy hogs, but you can help mitigate your water with a CMA Dishmachine, which utilizes the rinsewater from one cycle as the next cycle's wash water. Boasting a diverse catalog featuring undercounter dishwashers, conveyor dishwashers, low/high temperature dishwashers and more, CMA Dishmachines has a commercial dishwasher for every kitchen layout and budget.
The CMA Dishmachine Difference
Unlike many other commercial dishwashers, CMA Dishmachines feature electro-mechanical controls; that means that many of the parts found on a CMA Dishmachines commercial dishwasher may be purchased easily through many retailers when something fails. Because many of their units are made in the United States and feature stainless steel interiors and parts (instead of nylon), you'll find that a CMA Dishmachine commercial dishwasher will last longer than most other units. Another benefit of mechanical parts? Less chance for water damage to expensive electronics (which are often located at the base of the machine!). You'll also love features like the self-cleaning pump screen on CMA Dishmachines, which helps prevent service calls (which cost you both time and money).
CMA Dishmachines also feature several Energy Star approved commercial dishwashers. These units drastically reduce the amount of water required to run a cycle, with many utilizing just a little over a gallon for each use; this is done by utilizing the rinse water from one cycle as the wash water for the next, making this dishwasher reduce the amount of water used.
High Temperature Versus Low Temperature Commercial Dishwasher
While a high temperature commercial dishwasher utilizes high heat (around 180° Fahrenheit to meet NSF regulations) to sanitize dishes, a low temperature commercial dishwasher relies on a chemical agent to sanitize dishes and glassware. Though the argument can be made that low temperature dishwashers are slightly more energy efficient than their high temperature counterparts, they do utilize more water and deposit those chemicals into drainage systems. You also need to be aware of which cleaning agent you buy, as some sanitizers can tarnish or ruin your flatware and dishes.
High temperature dishwashers on the other hand utilize more energy than low temperature dishwashers. Though the initial cost of high temperature dishwashers can be pricier, you will not have to regularly purchase chemicals on a monthly basis. Another benefit of high temperature dishwashers? Speed. Because high temperature dishwashers dry dishes with a flash dry at the end of the cycle, you'll find that on the whole dishes will wash more quickly in a high temperature commercial dishwasher versus a low temperature one. Not only that, with high temperature dishwashers you don't need to worry about them damaging your flatware and plastic.
A challenge faced by many restaurants is the need for a vent or condensate hood required for high temperature commercial dishwashers. That's why CMA Dishmachines have created a high temperature dishwasher featuring ventless technology, which doesn't need a hood. Now restaurateurs who are limited in their commercial kitchens have an option when it comes to their commercial dishwasher.