CMA Dishmachines 180-VL FL 26 In. Ventless Front Loading Door Type Dishwasher, 21 Racks/Hour, 12 kW Booster

The CMA Dishmachines 180-VL FL Energy Mizer is a high temperature ventless dishwasher with a front loading door, built for kitchens where floor space is the scarcest thing in the building. It occupies just 7.1 square feet with the door closed and requires no entry or exit dishtables, taking up to 75 percent less floor space than a traditional door machine with its flanking tables. With no vent hood required either, this is the machine for coffee shops, small bars, food halls, and tight galley kitchens that still need a true 180°F sanitizing rinse at 21 racks per hour.

Ventless Heat Recovery That Replaces the Vent Hood

Where a standard high temperature machine releases steam for an overhead hood to capture, the 180-VL FL condenses that steam internally and harvests its heat. The heat recovery system pulls hot water vapor from the wash and rinse cycles and condenses it against incoming 41°F to 65°F cold water, evacuating the chamber while pre-heating the water that feeds the booster. Pre-heated feed water means the 12 kW booster reaches 180°F on less energy, shaving operating cost every cycle. An automatic heat exchanger condenser wash-down feature keeps the recovery system clean on its own.

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

Safe-T-Temp holds the final rinse at 180°F every cycle, so sanitizing performance stays constant whether it is the first rack of the morning or the last one after close. The built-in 12 kW electric booster heater is standard equipment and required for the ventless system, protected by a booster safety thermostat. A 6 kW wash tank heater maintains the 8 gallon tank at a minimum 155°F to 160°F, and the door safety interlock keeps the door secured through the cycle while steam is being evacuated.

Doors, Clearance, and Footprint

The front loading door folds down in front of the machine, putting the rack at a comfortable working height for loading and unloading instead of forcing a lift-and-slide through a pass-through chamber. Door opening is 20-3/4 inches with a generous 16 inch dish clearance on standard 20 by 20 inch racks. The cabinet measures 25-1/2 inches wide by 29 inches deep and 85-5/16 to 86-5/16 inches tall, needs only 6 inches of fan clearance above, and because racks enter and leave from the front, you skip the entry and exit tables entirely.

Throughput, Water Use, and Daily Operation

Each cycle runs 170 seconds: 60 seconds of wash and rinse followed by a 110-second steam evacuation, for a rated 21 racks per hour. That pace suits steady bar and cafe volume rather than a 300-seat dinner rush, and the payoff is water use of just 0.89 gallons per rack, about 19 gallons per hour flat out. Wash tank screens filter the recirculating water to keep soil out of the spray arms, a water level safety control guards the tank heater, and a rinse pressure regulating valve comes supplied. The 1 HP pump circulates 52 gallons per minute, components interchange with other CMA machines to simplify parts stocking, and one peg rack and one flat rack ship in the box.