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CMA Dishmachines EST-VL 25 In. Ventless Door Type Dishwasher, Heat Recovery System, Built-In Booster Heater, 30 Racks/Hour

SKUEST-VL BrandCMA Dishmachines

The CMA Dishmachines EST-VL Ventless Door-Type Dishwasher

The CMA Dishmachines EST-VL is a ventless, low temperature, chemical sanitizing door type dishwasher that recovers its own waste heat instead of exhausting it through a hood. It is the machine for basements, historic buildings, food halls, and leased spaces where running ductwork is impossible or the hood quote alone would sink the project, since no vent hood is required and the ventless process eliminates both the hood installation cost and its annual operating cost.

Waste Air Heat Recovery with No Vent Hood Required

The HR System captures the heat and water vapor that would normally roll out when the doors open and uses that energy to preheat incoming water. A high tech condensation method then converts the remaining vapor to water and evacuates the wash chamber at the end of the cycle, so the operator opens the doors to warm, dry dishes rather than a face full of steam. Compared with venting all that energy up a hood, recovery puts it back to work and leaves the dishroom safer and more comfortable.

Built-In Booster Heater and Three-Door Design

A built-in 12 kW booster heater holds proper wash and rinse temperatures without taxing your facility hot water supply, and because the incoming water is already preheated by the HR System, the booster spends less energy reaching its required 120°F. The three-door system installs straight-thru or in a corner, so the same machine fits an in-line dish table or an L-shaped pit. Inside, 20-1/2" of dish clearance takes standard 20" x 20" racks loaded with trays, pans, and tall glassware.

30 Racks per Hour on 1.09 Gallons per Rack

Each load runs a 90-second wash cycle followed by a 30-second chamber purge, producing 30 racks per hour while using just 1.09 gallons of water per rack, or 33 gallons per hour of continuous operation. A 1 HP wash pump drives 52 GPM through upper and lower stainless steel wash arms. The Auto Start System and programmable three-product dispensing meter detergent, rinse aid, and sanitizer on every cycle, so results stay consistent from the lunch rush to the closing shift.

Door Safety Interlock and Automatic Condenser Cleaning

The Door Safety Interlock System keeps all doors locked through the entire cycle, giving the HR System time to evacuate vapor before anyone can open the machine. An Automatic HR Condenser Cleaning System washes down the coil daily, so heat recovery performance does not fade as soil builds. Stainless steel construction carries through the chamber and wash arms, and the machine adds only 5,900 BTU/hr latent and 2,400 BTU/hr sensible heat to the room, a light load next to what an unhooded high temp machine would dump into your kitchen air.

Features & Benefits

  1. Suits kitchens where hood ductwork is impossible or cost prohibitive, including basements, historic buildings, food halls, and in-line leased spaces.
  2. HR System waste air heat recovery captures the heat and water vapor normally released when the doors open and uses that energy to preheat incoming water.
  3. Requires no vent hood, eliminating the hood and fan installation cost along with their annual operating cost.
  4. High tech condensation method converts vapor to water and evacuates the wash chamber at the end of each cycle, so no steam rolls out at the operator.
  5. Three-door system installs straight-thru or in a corner, matching the machine to your dishroom layout instead of the other way around.
  6. Built-in 12 kW booster heater assures proper wash and rinse temperatures without taxing the facility hot water supply.
  7. Washes 30 racks per hour on a 90-second cycle followed by a 30-second chamber purge.
  8. Water saving operation uses 1.09 gallons per rack, only 33 gallons per hour at continuous full output.
  9. A 1 HP wash pump delivers 52 GPM through upper and lower stainless steel wash arms for two-sided cleaning.
  10. Auto Start System and top mounted controls keep operation simple for every shift.
  11. Programmable three-product dispensing system meters detergent, rinse aid, and sanitizer automatically.
  12. Door Safety Interlock System keeps all doors locked through the full cycle while vapor is evacuated.
  13. Automatic HR Condenser Cleaning System gives the coil a daily wash-down to maintain heat recovery performance.
  14. Adds only 5,900 BTU/hr latent and 2,400 BTU/hr sensible heat to the room, keeping the dish pit cooler than a vented high temp machine would.
  15. Accepts standard 20" x 20" racks with a generous 20-1/2" dish clearance, and one dishrack is included.
  16. Stainless steel construction stands up to daily chemical exposure year after year.

Free Shipping ? 48 Contiguous states & DC only.

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$14,424.00
  • Suits kitchens where hood ductwork is impossible or cost prohibitive, including basements, historic buildings, food halls, and in-line leased spaces.
  • HR System waste air heat recovery captures the heat and water vapor normally released when the doors open and uses that energy to preheat incoming water.
  • Requires no vent hood, eliminating the hood and fan installation cost along with their annual operating cost.
  • High tech condensation method converts vapor to water and evacuates the wash chamber at the end of each cycle, so no steam rolls out at the operator.
  • Three-door system installs straight-thru or in a corner, matching the machine to your dishroom layout instead of the other way around.
  • See full feature list

    The CMA Dishmachines EST-VL Ventless Door-Type Dishwasher

    The CMA Dishmachines EST-VL is a ventless, low temperature, chemical sanitizing door type dishwasher that recovers its own waste heat instead of exhausting it through a hood. It is the machine for basements, historic buildings, food halls, and leased spaces where running ductwork is impossible or the hood quote alone would sink the project, since no vent hood is required and the ventless process eliminates both the hood installation cost and its annual operating cost.

    Waste Air Heat Recovery with No Vent Hood Required

    The HR System captures the heat and water vapor that would normally roll out when the doors open and uses that energy to preheat incoming water. A high tech condensation method then converts the remaining vapor to water and evacuates the wash chamber at the end of the cycle, so the operator opens the doors to warm, dry dishes rather than a face full of steam. Compared with venting all that energy up a hood, recovery puts it back to work and leaves the dishroom safer and more comfortable.

    Built-In Booster Heater and Three-Door Design

    A built-in 12 kW booster heater holds proper wash and rinse temperatures without taxing your facility hot water supply, and because the incoming water is already preheated by the HR System, the booster spends less energy reaching its required 120°F. The three-door system installs straight-thru or in a corner, so the same machine fits an in-line dish table or an L-shaped pit. Inside, 20-1/2" of dish clearance takes standard 20" x 20" racks loaded with trays, pans, and tall glassware.

    30 Racks per Hour on 1.09 Gallons per Rack

    Each load runs a 90-second wash cycle followed by a 30-second chamber purge, producing 30 racks per hour while using just 1.09 gallons of water per rack, or 33 gallons per hour of continuous operation. A 1 HP wash pump drives 52 GPM through upper and lower stainless steel wash arms. The Auto Start System and programmable three-product dispensing meter detergent, rinse aid, and sanitizer on every cycle, so results stay consistent from the lunch rush to the closing shift.

    Door Safety Interlock and Automatic Condenser Cleaning

    The Door Safety Interlock System keeps all doors locked through the entire cycle, giving the HR System time to evacuate vapor before anyone can open the machine. An Automatic HR Condenser Cleaning System washes down the coil daily, so heat recovery performance does not fade as soil builds. Stainless steel construction carries through the chamber and wash arms, and the machine adds only 5,900 BTU/hr latent and 2,400 BTU/hr sensible heat to the room, a light load next to what an unhooded high temp machine would dump into your kitchen air.

    Features & Benefits

    1. Suits kitchens where hood ductwork is impossible or cost prohibitive, including basements, historic buildings, food halls, and in-line leased spaces.
    2. HR System waste air heat recovery captures the heat and water vapor normally released when the doors open and uses that energy to preheat incoming water.
    3. Requires no vent hood, eliminating the hood and fan installation cost along with their annual operating cost.
    4. High tech condensation method converts vapor to water and evacuates the wash chamber at the end of each cycle, so no steam rolls out at the operator.
    5. Three-door system installs straight-thru or in a corner, matching the machine to your dishroom layout instead of the other way around.
    6. Built-in 12 kW booster heater assures proper wash and rinse temperatures without taxing the facility hot water supply.
    7. Washes 30 racks per hour on a 90-second cycle followed by a 30-second chamber purge.
    8. Water saving operation uses 1.09 gallons per rack, only 33 gallons per hour at continuous full output.
    9. A 1 HP wash pump delivers 52 GPM through upper and lower stainless steel wash arms for two-sided cleaning.
    10. Auto Start System and top mounted controls keep operation simple for every shift.
    11. Programmable three-product dispensing system meters detergent, rinse aid, and sanitizer automatically.
    12. Door Safety Interlock System keeps all doors locked through the full cycle while vapor is evacuated.
    13. Automatic HR Condenser Cleaning System gives the coil a daily wash-down to maintain heat recovery performance.
    14. Adds only 5,900 BTU/hr latent and 2,400 BTU/hr sensible heat to the room, keeping the dish pit cooler than a vented high temp machine would.
    15. Accepts standard 20" x 20" racks with a generous 20-1/2" dish clearance, and one dishrack is included.
    16. Stainless steel construction stands up to daily chemical exposure year after year.

    Specifications

    Racks per Hour30
    Total Cycle Time120 sec
    Wash Time53 sec
    Rinse Time30 sec
    Dwell Time7 sec
    Vent Fan Time30 sec
    Water Use per Rack1.09 gal
    Water Use per Hour33 GPH
    Wash Tank Capacity1.09 gal
    Pump Capacity52 GPM
    Wash Pump Motor1 HP
    Booster Heater12 kW
    Cold Water Supply Temperature40°F - 65°F
    Hot Water Supply Temperature140°F
    Required Operating Temperature120°F
    Recommended Operating Temperature140°F
    Hot Water Inlet1/2"
    Cold Water Inlet1/2"
    Drain Connection2"
    Drain Discharge Height10-1/2" - 11-1/2"
    Heat Load to Room (Latent)5,900 BTU/hr
    Heat Load to Room (Sensible)2,400 BTU/hr
    Door Opening20-1/4"
    Maximum Dish Clearance20-1/2"
    Dishrack Size20" x 20"
    Dishracks Included1
    Dishmachine Electrical115 V, 1-phase, 16 A
    Booster Electrical (3-Phase)208/240 V, 25/29 A
    Booster Electrical (1-Phase)208/240 V, 43/50 A
    Width25"
    Depth29-1/2"
    Height (Maximum, Adjustable)86-5/16"
    Standard Table Height34"
    Minimum Fan Clearance6"
    ConstructionStainless steel
    Approximate Shipping Weight400 lb

    Manufacturer's Warranty

    • 1 Year

      Labor

    • 1 Year

      Parts

    Certifications & Approvals

    • ETLSAN
      ETL Sanitation

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    The CMA Dishmachines EST-VL Ventless Door-Type Dishwasher

    Product Features

    1. Suits kitchens where hood ductwork is impossible or cost prohibitive, including basements, historic buildings, food halls, and in-line leased spaces.
    2. HR System waste air heat recovery captures the heat and water vapor normally released when the doors open and uses that energy to preheat incoming water.
    3. Requires no vent hood, eliminating the hood and fan installation cost along with their annual operating cost.
    4. High tech condensation method converts vapor to water and evacuates the wash chamber at the end of each cycle, so no steam rolls out at the operator.
    5. Three-door system installs straight-thru or in a corner, matching the machine to your dishroom layout instead of the other way around.
    6. Built-in 12 kW booster heater assures proper wash and rinse temperatures without taxing the facility hot water supply.
    7. Washes 30 racks per hour on a 90-second cycle followed by a 30-second chamber purge.
    8. Water saving operation uses 1.09 gallons per rack, only 33 gallons per hour at continuous full output.
    9. A 1 HP wash pump delivers 52 GPM through upper and lower stainless steel wash arms for two-sided cleaning.
    10. Auto Start System and top mounted controls keep operation simple for every shift.
    11. Programmable three-product dispensing system meters detergent, rinse aid, and sanitizer automatically.
    12. Door Safety Interlock System keeps all doors locked through the full cycle while vapor is evacuated.
    13. Automatic HR Condenser Cleaning System gives the coil a daily wash-down to maintain heat recovery performance.
    14. Adds only 5,900 BTU/hr latent and 2,400 BTU/hr sensible heat to the room, keeping the dish pit cooler than a vented high temp machine would.
    15. Accepts standard 20" x 20" racks with a generous 20-1/2" dish clearance, and one dishrack is included.
    16. Stainless steel construction stands up to daily chemical exposure year after year.

    Specifications

    Racks per Hour30
    Total Cycle Time120 sec
    Wash Time53 sec
    Rinse Time30 sec
    Dwell Time7 sec
    Vent Fan Time30 sec
    Water Use per Rack1.09 gal
    Water Use per Hour33 GPH
    Wash Tank Capacity1.09 gal
    Pump Capacity52 GPM
    Wash Pump Motor1 HP
    Booster Heater12 kW
    Cold Water Supply Temperature40°F - 65°F
    Hot Water Supply Temperature140°F
    Required Operating Temperature120°F
    Recommended Operating Temperature140°F
    Hot Water Inlet1/2"
    Cold Water Inlet1/2"
    Drain Connection2"
    Drain Discharge Height10-1/2" - 11-1/2"
    Heat Load to Room (Latent)5,900 BTU/hr
    Heat Load to Room (Sensible)2,400 BTU/hr
    Door Opening20-1/4"
    Maximum Dish Clearance20-1/2"
    Dishrack Size20" x 20"
    Dishracks Included1
    Dishmachine Electrical115 V, 1-phase, 16 A
    Booster Electrical (3-Phase)208/240 V, 25/29 A
    Booster Electrical (1-Phase)208/240 V, 43/50 A
    Width25"
    Depth29-1/2"
    Height (Maximum, Adjustable)86-5/16"
    Standard Table Height34"
    Minimum Fan Clearance6"
    ConstructionStainless steel
    Approximate Shipping Weight400 lb

    Manufacturer's Warranty

      1 year

      Labor

      1 year

      Parts

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