CMA Dishmachines Energy Mizer Dishwashers - E-C-EXT
Corner configuration | 25-3/4" W | 40 racks/hr
Serve more guests and spend less on utilities with the Energy Mizer E-EXT from CMA Dishmachines. This chemical-sanitizing, low-temperature washer delivers high-volume performance without the steam, noise, or operating costs of a booster-heated machine.
Features
- NSF-rated 90-second cycle processes up to 40 racks / 160 covers per hour.
- Low-temp chemical sanitizing—connects to 120 °F water; no booster heater required.
- Uses only 1.01 gal of water per rack (40.4 GPH) for big savings on water & sewer.
- Spacious 20-1/2" door clearance fits sheet pans, mixing bowls, and large wares.
- Top-mounted control panel with built-in detergent, sanitizer, and rinse pumps.
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Auto start/stop activates the cycle the moment the door closes.
- Poly Pro external scrap accumulator keeps food soil out of the tank for cleaner results.
- 1 HP wash pump with stainless upper & lower spray arms (reinforced end caps).
- Air-gap fill and external sump design help prevent backflow and speed soil removal.
- All-stainless construction; ETL-Sanitation & cULus listed for peace of mind.
- Convertible design – ships for corner installation, can be field-converted to straight-through.
What our Experts Think
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High-efficiency corner door-type design — The CMA E-C-EXT is engineered for tight dishroom layouts, using a compact corner footprint while still delivering full commercial rack throughput performance.
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Strong production capacity for busy kitchens — Handles up to 40 racks per hour on a 90-second cycle, making it suitable for restaurants, cafeterias, and institutional foodservice operations.
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Low-temp chemical sanitizing system — Eliminates the need for booster heaters and uses chemical sanitation to reduce energy load while maintaining commercial hygiene standards.
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Ultra-efficient water usage — Consumes approximately 1.01 gallons per cycle, helping significantly reduce operating costs in high-volume environments.
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Built for heavy-duty commercial durability — All-stainless-steel construction with reinforced wash arms and a 1 HP wash pump ensures long service life under continuous daily use.
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Operator-friendly automation — Features auto start/stop operation when the door opens/closes, reducing labor steps and improving workflow consistency.
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Advanced soil management system — Integrated scrap accumulator and sump design help prevent food debris from entering the drain system, improving wash reliability and maintenance efficiency.
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Space-smart professional integration — Narrow 25.75" width and corner configuration make it ideal for maximizing efficiency in compact commercial dishrooms without sacrificing output.
Q&A
Q: What is the CMA Dishmachines E-C-EXT Energy Mizer Dishwasher used for?
A: The CMA E-C-EXT is a commercial door-type, low-temperature chemical sanitizing dishwasher designed for restaurants, hotels, cafeterias, and institutional kitchens. It provides fast, efficient cleaning of dishes, glassware, and utensils in high-volume foodservice operations.
Q: How many racks per hour does the CMA E-C-EXT handle?
A: It can wash up to 40 racks per hour with a fast 90-second cycle, making it suitable for continuous dishroom workflow in busy kitchens.
Q: What type of sanitizing system does it use?
A: It uses a low-temperature chemical sanitizing system, eliminating the need for a booster heater while still meeting commercial sanitation standards.
Q: What are the key performance features?
A: It uses about 1 gallon of water per cycle, has a 20.5-inch clearance for larger wares, and includes a 90-second total cycle (wash, rinse, dwell) for efficient turnover.
Q: What makes it easy to operate and maintain?
A: It includes top-mounted controls, automatic start/stop when the door is closed or opened, built-in chemical pumps, a deliming system, and a scrap accumulator to reduce clogs and maintenance.
Q: Is the CMA E-C-EXT built for commercial use?
A: Yes. It is constructed from heavy-duty stainless steel and is certified to meet ETL, UL, and sanitation standards for commercial foodservice environments.
Maintenance Tips
- Clean spray arms and nozzles daily; remove and flush to prevent clogging and maintain full wash coverage
- Remove and thoroughly clean the drain screen/scrap accumulator to prevent food soil buildup and drainage issues
- Empty and rinse scrap tray regularly during operation to avoid debris entering the drain system
- Drain and refill wash tank daily to maintain proper sanitation and consistent wash performance
- Inspect chemical lines (detergent, rinse aid, sanitizer) and ensure correct dosing for chemical sanitizing efficiency
- Check door gasket and seals regularly for wear or damage to prevent leaks and heat loss
- Descale/de-lime periodically to reduce mineral buildup on heating surfaces and internal plumbing
- Verify proper incoming water temperature and pressure for stable cycle performance
- Ensure wash arms rotate freely and pump operates smoothly for consistent spray pressure
- Keep exterior stainless steel clean and dry to maintain hygiene and corrosion resistance
Damage 
Loss 
Theft 
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