Efficiency in dishwashing is essential for every commercial kitchen. CMA Dishmachines’ Ventless Dishmachine Line is designed to help foodservice operations reduce energy consumption, save water, and eliminate hood installation costs. Whether you're managing high-volume dish loads, handling delicate glassware, or aiming to cut energy costs, CMA has a model that fits your needs.
Model Overview: Unique Benefits of Each Unit
- CMA 180-VL High Temp: This high-temp model is built for fast-paced kitchens that need high throughput. It processes up to 40 racks per hour using just 0.89 gallons of water per rack, making it a great fit for restaurants that need quick and reliable dishwashing performance.
- CMA 181-VL Glasswasher: Ideal for businesses focused on glassware, such as bars or cafés. The Soft Start feature gently ramps up the cleaning cycle to protect delicate glassware from breakage, while its compact design and cold water operation make it highly energy-efficient.
- CMA EST-VL Low Temp: This low-temp model uses a Waste Air Heat Recovery System to preheat incoming water, saving energy and creating a safer, more comfortable environment. It operates at just 1.09 gallons of water per rack and efficiently handles sanitization with chemical-based cleaning.
Why Ventless Technology Matters for Cost Savings
1. No Vent Hood Required = Lower Installation Costs
Vent hoods are expensive to install and maintain, typically costing thousands of dollars upfront and hundreds more annually in maintenance and energy use. CMA’s ventless models eliminate the need for these costly systems. By capturing and reusing the steam generated during the wash and rinse cycles, the dishmachines operate without external ventilation, translating directly into significant savings on installation and operational costs.
2. Energy Efficiency with Heat Recovery = Reduced Utility Bills
The Heat Recovery System built into CMA ventless models captures heat and water vapor that would typically be lost, significantly lowering energy costs. For high-temp models, the system captures steam from the wash and rinse cycles and uses it to preheat cold water before it enters the booster heater. This reduces the recovery time for the booster, minimizing the energy needed to reach sanitizing temperatures.
For the EST-VL Low Temp model, the Waste Air Heat Recovery System recaptures heat and water vapor that would be released when opening the dishmachine doors, preheating incoming cold water (41-65°F). This not only lowers energy usage but also creates a safer and more comfortable environment by evacuating steam from the wash chamber.
3. Water Conservation = Lower Water Bills
Water usage is a major concern for any kitchen, and CMA's ventless dishmachines are designed to use minimal amounts of water. The 180-VL uses only 0.89 gallons per rack, while the 181-VL glasswasher runs on just 0.73 gallons per rack. Even the EST-VL Low Temp uses just 1.09 gallons per rack, meaning that all models contribute to lower water bills, helping your kitchen save on water costs over time.
4. Reduced HVAC Load = Lower Cooling Costs
In many kitchens, traditional dishwashers release a lot of heat and steam into the air, placing extra strain on your HVAC system. Since CMA’s ventless dishmachines capture and repurpose that heat, they help maintain a cooler, more comfortable kitchen environment. This means your HVAC system doesn't need to work as hard to keep the kitchen cool, leading to reduced cooling costs in the long run.
Conclusion: Maximize Savings with CMA’s Ventless Dishmachines
CMA’s ventless dishmachines offer more than just efficient cleaning—they deliver significant cost savings. By eliminating the need for a vent hood, reducing energy and water usage, and minimizing HVAC strain, these models help kitchens save thousands in operating costs every year. Whether you’re managing a large restaurant or a smaller bar, CMA’s ventless line ensures top-tier performance with bottom-line savings.
