Operation

6.Replace all the strainer trays into their proper position and fill the machine.

7.Place a rack into the machine and observe the spray pattern of the pre-wash, the wash, and the final rinse.

a.Check the titration of the wash tank at this point.

b.While the rack is in the final rinse, check for 50 PPM residual chlorine in the final rinse.

c.Observe the final rinse vacuum breaker for leaks.

8.Run a stemware or glass rack through the machine and check the results on the glassware.

a.Observe the check valves for the rinse and sanitizer. Make sure they are not leaking or building up chlorine crystals. If they are clean, leave them alone.

b.Check the condition of the chemical tubing from the peri-pump to the check valves.

c.Check the peri-pump squeeze tubes to make sure they are tight, pumping product properly and not leaking within the peri-pump. There should be no moisture within the peri-pump itself.

d.Observe the final rinse pressure at 20 PSI. Adjust if necessary.

9.Check the condition of the chemical tubing coming from the detergent rinse and sani buckets, up to the machine.

10.With the machine stopped, check the roller cam bearing on the conveyor. You should be able to move the outer cover of that roller cam bearing with your finger. Also, keep it well greased so that the outer covering does not freeze up.

11.Check the conveyor system. Make sure the complete system is running smoothly.

12.Send two or three racks through the machine. Check the scrap overflow. While the racks are running through the machine, look under the machine for any drips or leaks coming from the machine or pump seals.

13.Send a rack through the machine and check if the 60-second off delay is operating properly. If the relay is working properly the machine will shut off approximately 60 seconds after the cycle start trip switch is de-activated.

14.Send a rack through and check if the cycle start trip switch is operating properly. This trip switch is located on the pre-wash end of the machine and is activated by sliding a dish rack into the machine.

15.Using an all-purpose cleaner or stainless steel polish, clean up the outside of the machine to keep it looking nice.

16.Once this is done, fill out a service report and take it to the manager.

MODEL CMA-66 Installation & Operation Manual Rev. 1.06 01/11/05

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CMA Dishmachines CMA-66 manual Operation
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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.
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