CMA “Low Temp Ventless” Heat Recovery and Condensation Removal Option
Why Use CMA Ventless?
The Ventless process eliminates the installation cost of a hood/fan,
annual operational cost of the hood/fan, and hood ventilation system cost.
Water entering the booster heater has been pre-heated, reducing the energy
cost to bring booster temperature to required 120 degrees, potentially
saving THOUSANDS of $ in operation costs. The
EST-Ventless is provided with “Door Safety Interlock” , to prevent operator from interrupting the ventless process that removes vapor from the machine. The EST-VL features a 20-1/2” dish clearance.
CMA EST-VL Summary Specification
The Energy Mizer Model EST Ventless low temperature,
chemical sanitizing commercial dishwasher, meets UL Electrical and
ETL Sanitation (NSF Standard 3) standards. Model EST Low
Temp Ventless is constructed of stainless steel. Each unit automatically
washes, rinses and sanitizes food service utensils in standard 20" x 20"
racks. Unit comes with upper and lower stainless steel wash arms.
CMA EST-VL Standard Features
Energy Star Qualified.
The HR System (Waste Air Heat Recovery) removes heat and water vapor
that normally would be released when opening the dishmachine doors,
utilizing that energy to preheat the incoming water; this saves energy
while creating a safer and more comfortable environment.
Door Safety Interlock System (DSI) assures that doors remain locked
throughout the entire cycle, allowing the HR system to evacuate the
vapor from the machine.
High tech condensation method converts the vapor to water, which
evacuates the wash chamber at the end of the cycle.
Built-in “booster heater” assures proper wash and rinse temperatures
(does not “tax” facilities’ hot water supply).
Three-door system for straight-thru or corner applications
Programmable (three-product) Dispensing System.
Water Saving (1.09 gallons of water per rack of dishes).
Automatic HR Condenser Cleaning System for daily coil wash-down.
30 racks per hour (90-second cycle and 30-second chamber purge).
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