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CMA Dishmachines Energy Mizer Undercounter Dishwashers - L-1X16 W/HEATER

CMA Dishmachines Energy Mizer Undercounter Dishwashers - L-1X16 W/HEATER

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CMA Dishmachines  Energy Mizer Undercounter Dishwashers - L-1X16 W/HEATER

Low-Temperature Chemical Sanitizing • 30 Racks/Hour • NSF, UL, cUL Listed

Designed for busy bars, cafés, and satellite kitchens that are short on space but big on volume, the Energy Mizer L-1X16 delivers sparkling results while slashing utility costs. A 1 HP wash pump, smart chemical dosing, and water-saving cycles keep operating costs in check—so you can focus on service, not the sink.

Features
  • NSF-rated 30 racks / 120 covers per hour for steady, reliable output.
  • Uses just 1.7 gal of water per cycle—cuts both water and chemical bills.
  • 16 in. door clearance handles sheet pans, pitchers, and oversized plates with ease.
  • Built-in sustainer heater maintains incoming water temperature for consistent sanitation.
  • Upper & lower stainless steel wash arms with reinforced end caps ensure full-coverage cleaning.
  • Integrated chemical pumps, deliming system, primer switches, and instant-start—no add-ons needed.
  • Pumped drain and exclusive pump-purge cycle prevent soil & chemical carry-over to the rinse.
  • “Work-in-a-Drawer” design: all electrical components slide out for fast, front-side service.
  • All-stainless construction—tank, cabinet, pump impeller, and drawer—for long, corrosion-free life.
  • Door safety switch protects staff by stopping the cycle if the door is opened.
  • Ships with one open rack & one peg rack—ready to work right out of the box.
Specifications
Capacity 30 racks/hr (120 covers)
Cycle Breakdown Wash 58 s • Rinse 32 s • Purge 30 s • Total 120 s
Water Usage 1.7 gal per rack • 51 gal per hour
Required Water Temp 120 °F minimum (140 °F recommended)
Wash Tank Capacity 1.7 gal
Wash Pump 1 HP • 35 GPM
Dish Clearance 16 in.
Rack Size 20 in. × 20 in.
Unit Dimensions (W × D × H) 24 in. × 23.5 in. × 34.25 in.
Electrical 115 V • 16 A • Single phase
Water Inlet ½ in. NPT
Drain 1 in. pumped (uphill stand-pipe capable)
What our Experts Think
  • Compact powerhouse for busy dishrooms — The CMA Dishmachines L-1X16 W/HEATER delivers up to 30 racks/hour, making it ideal for restaurants, cafés, and institutional kitchens that need fast, consistent warewashing in tight spaces.
  • Built-in sustainer heater improves sanitation consistency — Maintains proper incoming water temperature to ensure reliable low-temp chemical sanitizing results, even during peak service hours.
  • Space-saving undercounter design — With a 24” footprint and 34.25” height, it installs easily under standard counters while still handling large commercial workloads.
  • Efficient low-water operation — Uses approximately 1.7 gallons per rack, helping reduce water, chemical, and utility costs without sacrificing cleaning performance.
  • Heavy-duty stainless steel construction — Built for long-term commercial durability with corrosion-resistant materials designed for continuous daily operation.
  • Advanced wash system for consistent results — Upper and lower stainless steel wash arms ensure full coverage cleaning and improved soil removal across every cycle.
  • Built for operator efficiency — Integrated chemical pumps, deliming system, pump purging, and instant-start controls simplify daily operation and reduce training time.
  • Service-friendly “work-in-a-drawer” design — Electrical components are mounted for quick access, minimizing downtime and speeding up maintenance in busy kitchens.


Q&A

Q: What is the CMA L-1X16 W/HEATER used for?
A: It is a commercial undercounter dishwasher designed for restaurants, cafés, and institutional kitchens, delivering fast, high-volume dishwashing with chemical sanitizing.

Q: Does this model include a built-in heater?
A: Yes. The W/HEATER version includes a sustainer heater that helps maintain proper water temperature for consistent sanitizing results.

Q: How many racks can it wash per hour?
A: The unit can wash up to 30 racks per hour, making it suitable for busy commercial kitchens.

Q: What size dishes can it handle?
A: It supports up to 16-inch dish clearance, allowing large plates, pans, and utensils to fit easily.

Q: Is it a high-temperature or low-temperature dishwasher?
A: It is a low-temperature chemical sanitizing system, using chemicals instead of high-temp rinse water for sanitation.

Q: How much water does it use?
A: It uses approximately 1.7 gallons per cycle, making it water-efficient for commercial use.

Q: What are the key construction features?
A: It is built with heavy-duty stainless steel construction, upper and lower wash arms, and a pump-purge system to reduce soil carryover.

Q: What are the electrical requirements?
A: It runs on 115V, 16 amps, single-phase power, suitable for standard commercial kitchen setups.

Q: Is it easy to maintain?
A: Yes. It includes built-in chemical pumps, deliming system, and front-access service design for easier maintenance and reduced downtime.

Maintenance Tips
  • Run daily cleaning cycles and wipe exterior stainless steel to maintain hygiene and appearance
  • Clean scrap screens, sump area, and strainers after each shift to prevent clogs and poor wash performance
  • Inspect and clean wash/rinse arms regularly to ensure proper spray pressure and coverage
  • Delime on a scheduled basis to protect the built-in heater and improve energy efficiency
  • Check door gaskets and seals for cracks or wear to prevent leaks and heat loss
  • Maintain proper detergent and rinse aid levels for consistent cleaning and sanitizing results
  • Monitor wash temperature and booster heater performance for NSF sanitation compliance
  • Drain and refresh tank water as recommended to reduce buildup and maintain wash quality
  • Keep electrical components dry and inspect wiring periodically for safety and reliability
  • Perform routine preventive maintenance to extend equipment life and minimize downtime