CMA Dishmachines 180-VL 26 In. Ventless Door Type Dishwasher, 40 Racks/Hour, 12 kW Booster, 3-Door Design

The CMA Dishmachines 180-VL Energy Mizer is a high temperature ventless door type dishwasher that installs without a condensate vent hood, which takes one of the biggest line items right out of your dish room budget. Its three-door design works in either a straight-through or corner layout, and the machine washes about 40 racks per hour with a 180°F sanitizing rinse on every cycle. For restaurants, cafes, and bars where running new ductwork is impractical or the landlord will not allow it, this machine puts hot-water warewashing in spaces a hooded unit could never go.

Ventless Heat Recovery That Replaces the Vent Hood

A conventional door machine dumps steam into the room every time the doors open, and a vent hood overhead has to carry it away. The 180-VL condenses that steam instead and puts its heat back to work. During the 30-second steam evacuation phase, the heat recovery system captures water vapor from the wash and rinse cycle and condenses it against incoming 41°F to 65°F cold water, clearing the chamber while pre-heating the water headed to the booster. Because the booster receives pre-heated water, it spends less energy reaching 180°F, which trims operating cost on every rack you run. An automatic heat exchanger condenser wash-down keeps the system clean without operator attention.

Safe-T-Temp Sanitizing with a Built-In Booster

The Safe-T-Temp feature holds the final rinse at 180°F on every cycle, so sanitizing never depends on how hard your building water heater is working. A built-in 12 kW booster heater comes standard and is required for the ventless system to function, with a booster safety thermostat watching over it. In the tank, a 6 kW heater keeps 8 gallons of wash water at a minimum 155°F to 160°F, and a door safety interlock keeps the doors locked through the cycle so the heat recovery system can evacuate vapor completely before you unload.

Doors, Clearance, and Footprint

Three doors open the chamber from multiple sides, so you can set the machine up for straight-through or corner operation and change your mind later without buying new equipment. The door opening measures 20-1/4 inches with a maximum dish clearance of 17-1/2 inches, handling plates, glass racks, and flatware baskets on standard 20 by 20 inch racks. At 25-1/2 inches wide and 29 inches deep, with a total height of 85-5/16 to 86-5/16 inches, it stands taller than a standard door machine because the heat recovery stack rides on top, yet it needs only 6 inches of fan clearance above.

Throughput, Water Use, and Daily Operation

The full cycle runs a minimum of 90 seconds: 60 seconds of wash and rinse followed by a 30-second steam evacuation, which supports roughly 40 racks per hour. Water use tops out at 0.89 gallons per rack, about 36 gallons per hour at full pace, so your utility spend stays predictable through a long service. Operation is fully automatic with a door-actuated start; the crew loads a rack, closes the doors, and the machine handles the rest. Wash tank screens filter the recirculating water to keep soil out of the spray arms, a water level safety control protects the tank heater, a rinse pressure regulating valve comes supplied, and the 1 HP pump is field convertible from three phase to single phase.