CMA Dishmachines Energy Mizer Dishwashers - AH
40 racks/hour • Straight-thru design • Chemical sanitizing
Slash energy costs without sacrificing sparkle. The Energy Mizer AH from CMA Dishmachines sanitizes with low-temperature chemicals—no booster heater, no steam, just spotless results in a compact, 25-3/4″-wide footprint built for the busiest commercial kitchens.
Features
- Low-temp chemical sanitizing eliminates the need for a costly booster heater.
- 90-second automatic cycle processes up to 40 racks (≈160 covers) per hour.
- Top-mounted controls with built-in chemical pumps, priming switches & delimer switch.
- Auto start/stop activates when the door closes—no buttons to press.
- Poly Pro scrap accumulator keeps food soil out of the drain for trouble-free operation.
- Upper & lower stainless-steel wash arms with reinforced end caps for full-coverage cleaning.
- Pump-purging rinse reduces chemical carryover for crystal-clear ware.
- Includes 1 open rack & 1 peg rack to handle everything from sheet pans to glasses.
- All-stainless steel construction, 1 HP wash pump & NSF/cULus certifications.
Built to Last
- Stainless-steel frame, panels & impeller for years of corrosion-resistant service.
- 3/4″ water inlet strainer prevents debris from clogging the valve.
- Door opening: 20-1/2″ with 17″ maximum dish clearance—fits oversized plates and trays.
What our Experts Think
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Commercial “Energy Mizer” efficiency design: The CMA AH is a low-temperature chemical sanitizing door-type dishwasher built to clean, rinse, and sanitize without a built-in booster heater, helping reduce energy complexity in busy kitchens.
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High throughput performance: Capable of washing up to ~40 racks per hour, it is designed for steady mid-volume restaurant and institutional use.
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Fast, consistent cycle operation: Uses a ~90-second cycle with automatic start/stop when the door closes, improving workflow efficiency and operator ease.
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Durable stainless-steel construction: Built with a fully stainless steel frame and wash system components, offering long service life in demanding kitchen environments.
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Smart soil management system: Includes a scrap accumulator and pump purging system that prevents food debris and chemical carryover, improving wash consistency and drain reliability.
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Simplified operation controls: Top-mounted controls and straightforward design make it easy for staff to operate with minimal training.
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Chemical sanitizing efficiency: Uses a low-temp chemical sanitizing process instead of high-heat systems, reducing energy demand while still meeting sanitation standards.
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Kitchen workflow optimized: Straight-through door design supports efficient loading/unloading, making it suitable for continuous dishwashing operations in professional kitchens.
Q&A
Q: What is the CMA Dishmachines Energy Mizer AH used for?
A: It is a commercial door-type dishwasher designed for restaurants, cafeterias, and institutional kitchens to efficiently wash, rinse, and sanitize dishes using chemical sanitizing.
Q: What is the capacity of the CMA AH dishwasher?
A: It can clean up to 40 racks per hour (about 160 covers/hour), making it suitable for medium-volume foodservice operations.
Q: Does the AH model require a booster heater?
A: No, it is a low-temperature chemical sanitizing dishwasher that operates without built-in booster or tank heaters.
Q: What type of sanitizing method does it use?
A: It uses chemical sanitizing instead of high-temperature rinsing, reducing energy requirements while still meeting NSF standards.
Q: Is it easy to operate?
A: Yes, it has top-mounted controls and automatic cycle start when the door closes, making it simple for kitchen staff.
Q: Why choose the CMA AH Energy Mizer dishwasher?
A: It offers fast cycle times, low operating energy needs, durable stainless-steel build, and reliable sanitation performance for busy commercial kitchens.
Maintenance Tips
- Clean scrap screen/drain screen daily to prevent pump clogging and drainage issues
- Inspect and clean wash/rinse spray arms regularly to ensure proper jet pressure and full cleaning coverage
- Check chemical lines (detergent, rinse aid, sanitizer) daily to ensure proper dosing and hygiene performance
- Verify water temperature (typically 120–140°F incoming for proper wash performance) for effective cleaning
- Run empty cycle after cleaning to flush chemicals and residue from system
- Keep door seals clean and intact to prevent leaks and heat/chemical loss
- Inspect and clean tank and interior debris buildup regularly to maintain wash efficiency
- Check for water leaks, loose hoses, or kinked lines weekly for stable operation
- Ensure unit remains level for proper water distribution and draining
- Perform routine descaling/lime removal to protect heating and wash components
Damage 
Loss 
Theft 
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