Regular Service and Maintenance Checklist

Operation

The sanitizing pump operates when the fresh water enters the machine during final rinse. The water is treated at 50 PPM (parts per million). The pressure regulator is adjusted to 20-PSI. This allows 0.8 (CMA-66L), or 0.94 (CMA-66H) gallons of water to enter the machine each time a rack is washed.

It is recommended that the 5-1/2% chemical solution be standardized to allow uniform dispensing of the sanitizing solution into the flow of rinse water as the machine operates. At this level, maximum shelf life is available.

Inside the control box is a labeled power block for the sanitizer and rinse aid, which is powered when the final rinse trip switch is activated. The detergent power block is also labeled and provides power when the conveyor and pump motors are operational.

3.3.Regular Service and Maintenance Checklist

1.Upon entering the facility, make a preliminary check of the flatware and glasses, especially the stemware. This will give you a quick indication of how the machine is functioning.

2.With the circuit breaker providing power to the machine turned off, open the door and check the interior condition of the machine.

a.The stainless steel on the inside of the machine should be clean and shiny, no dull look or buildup of white lime scale.

b.Check the condition of the strainer trays for excessive garbage. The machine operator should be cleaning the machine—explain proper cleaning procedures.

c.Open the drains and check to make sure they are all working properly.

3.Once the machine has drained, remove both end curtains and remove all the strainer trays from the machine.

a.Check all spray arms and jets - clean as necessary. Explain cleaning procedures to the operators.

b.Check the drain openings making sure they are free and clear of debris.

4.Close the drains, turn the power on and fill the machine.

a.Check the fill vacuum breaker for leaks.

b.This is the time to check the water hardness. Check the water at the fill while it is coming into the machine.

c.Using a rod or something long to avoid contact with the rinse water, actuate the final rinse trip switch and observe the spray pattern on the final rinse jets. (It is easier to see while the pressure is lower.) If you have any clogged rinse jets, clean them using a paper clip or similar wire.

5.Verify that the heater is working. If the temperature is below 140° check the thermostat setting. Also, check that the heater contactor has activated (toggle the heater switch and listen for the contactor pulling in and dropping out). Check that the float switch is working properly (this will also cause the heater contactor to pull in and drop out when actuated).

MODEL CMA-66 Installation & Operation Manual Rev. 1.09

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CMA-66 specifications

The CMA Dishmachines CMA-66 is a cutting-edge commercial dishwasher designed to meet the rigorous demands of busy kitchens in restaurants, catering facilities, and other food service operations. This machine is particularly renowned for its robust construction, innovative technology, and efficient performance, making it a top choice among commercial dishwashing options.

One of the main features of the CMA-66 is its impressive capacity. The machine can process up to 66 racks per hour, allowing high-volume kitchens to maintain a steady workflow without delays. This efficiency is crucial in fast-paced environments, where time is of the essence. The CMA-66 is designed to accommodate standard 20” x 20” racks, making it compatible with most dishware used in commercial settings.

The CMA-66 incorporates advanced rinse technologies, including a built-in booster heater that ensures proper sanitization. This feature provides a water temperature of up to 180°F during the final rinse cycle, which is essential for meeting health department requirements. Additionally, the machine utilizes a high-efficiency pump to circulate water effectively, ensuring that all items are thoroughly cleaned and sanitized.

Energy efficiency is another hallmark of the CMA-66. This model is designed to minimize water and detergent usage, making it environmentally friendly while also reducing operational costs. The machine consumes only 0.74 gallons of water per rack, which significantly lowers water bills compared to traditional dishwashers. Features such as the automatic wash system further enhance its efficiency by optimizing the wash cycle based on the load size.

The CMA-66 is built with durability in mind, featuring a stainless steel construction that is resistant to corrosion and easy to clean. This not only extends the lifespan of the machine but also contributes to a hygienic kitchen environment. The units are equipped with a user-friendly control panel, making operation simple and straightforward for kitchen staff.

In terms of safety, the CMA-66 is designed with operator protection in mind. It features a door safety latch that ensures the machine does not operate while the door is open, preventing accidents and ensuring a safe working environment. Moreover, the model is equipped with a built-in pump that prevents backflow, further enhancing hygiene standards.

Overall, the CMA Dishmachines CMA-66 stands out in the commercial dishwashing market due to its exceptional performance, energy efficiency, and durability. Whether it’s a bustling restaurant or a large banquet hall, the CMA-66 delivers the reliability and speed needed to keep up with the demands of the modern food service industry. Its advanced features make it a valuable asset for any commercial kitchen looking to streamline operations and maintain high cleanliness standards.