CMA Dishmachines Undercounter Dishwashers - 181GW

CMA Dishmachines Undercounter Dishwashers - 181GW

CMA Dishmachines 181GW undercounter glasswasher: NSF cULus, 30 racks/hr, 180°F sanitizing, stainless steel, built-in booster heater.

What our Experts Think

• The CMA Dishmachines 181GW is a high-temperature undercounter glasswasher, designed for bars, restaurants, wineries, and cafés that need fast, hygienic glass cleaning in a compact footprint.
• It delivers up to 30 racks per hour (≈600 glasses/hour), making it efficient for busy service environments with steady glassware turnover.
• Experts highlight its built-in booster heater with Safe-T-Temp technology, ensuring a 180°F final rinse for true high-temp sanitizing without relying on external boosters.
• The unit is built entirely from heavy-duty stainless steel (16-gauge wash tank) for long-term durability and commercial-grade reliability.
• A large 11.25-inch door clearance allows it to handle oversized glassware, making it especially useful for bars and wine service operations.
• Operators benefit from simple top-mounted controls, automatic detergent/rinse pumps, and a gravity drain system, reducing training time and simplifying daily operation.
• Overall, professionals view it as a reliable, space-saving glasswasher that delivers consistent sanitizing performance, strong throughput, and easy maintenance for commercial beverage-focused environments.

                   
Q&A  

Q: What is the CMA Dishmachines 181GW used for?
A: The 181GW is a commercial high-temperature undercounter glasswasher designed for bars, restaurants, wineries, and cafés to quickly sanitize glassware and light dish loads.

Q: Is it a glasswasher or dishwasher?
A: It is primarily a glasswasher, optimized for glasses and light wares rather than heavy cookware, helping maintain cleaner wash cycles for beverage service.

Q: How much capacity does it handle?
A: It can clean up to 30 racks per hour (about 600 glasses/hour), making it suitable for busy bar service.

Q: What temperature does it sanitize at?
A: It uses a high-temperature sanitizing system with a 180°F final rinse, ensuring proper thermal disinfection.

Q: Does it require chemicals for sanitizing?
A: It uses detergent and rinse aid for washing, but sanitizing is primarily done through the high-temperature rinse cycle, not chemical sanitizers.

Q: What makes it efficient for commercial use?
A: It includes a built-in booster heater, automatic fill, low water usage per cycle, and stainless steel construction for durability and efficiency in daily operation.

Q: Is it suitable for small spaces?
A: Yes. It is an undercounter unit with compact footprint and front-loading design, ideal for tight bar or kitchen setups.

                 
Maintenance Tips    

• Clean filters and scrap trays daily to prevent clogging, poor wash performance, and drain issues.
• Run a deliming/cleaning cycle regularly (at least weekly in heavy use) to remove mineral buildup and maintain wash efficiency.
• Remove and clean wash and rinse spray arms to ensure proper water coverage and effective sanitizing.
• Inspect and clear the drain system frequently to avoid backups and overflow issues.
• Wipe door gaskets and seals daily to prevent leaks, mold, and odor buildup.
• Use proper chemical detergents and rinse aids only as specified to protect internal components and maintain wash quality.
• Check water temperature (140°F supply, ~180°F final rinse) to ensure proper sanitization performance.
• Leave door open after service to air-dry the chamber, reducing bacteria and odor growth.
• Schedule periodic professional servicing to inspect pumps, heaters, and seals for long-term reliability.