CMA Dish Machines CMA-180 Owner’s Manual
800- 8 5 4 - 6 4 1 7
FAX 714- 895- 2 1 4 1
C M A D I S H M A C H I N E S
1 2 7 0 0 K N O T T A V E N U E
GARDEN GROVE, CALIFORNIA 92841
MODELS CMA-180/180 TALL
Including 480V MACHINES
Installation and Operation
Rev 2.08A
Owner’s Manual
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Table of Contents
Model CMA-180
1. SPECIFICATIONS................................................................................................. 2
1.1 CMA-180/CMA-180T .................................................................................................................... 2
1.1. CMA-180/CMA-180T .................................................................................................................... 3
2. GETTING STARTED ............................................................................................ 4
2.1. Introduction to CMA-180 ............................................................................................................... 4
2.2. Receiving and Installation ................................................................................................................ 4
2.2.1. Electrical .................................................................................................................................... 5
2.2.2. Plumbing .................................................................................................................................... 5
2.2.3. Chemical Dispensers .................................................................................................................. 6
2.2.3.1. Low Temperature Applications ...................................................................................... 6
2.2.4. Exhaust Fan Control Kit p/n 17528.00 Instructions ................................................................. 7
2.2.5. Water Tempering Kit (Optional) ............................................................................................... 8
2.2.6. Installation Checklist ................................................................................................................... 9
2.2.7. Machine Start-Up Procedures for High Temp machines............................................................ 9
2.2.8. Electrical Requirements ..............................................................................................................11
3. WIRING OPTIONS.............................................................................................. 12
4. QUICK SERVICE GUIDE .................................................................................. 13
5. INITIAL PARTS KIT P/N 1100.17 ..................................................................... 14
6. AUTO-FILL SOLID STATE TIMER ................................................................ 15
7. WIRE DIAGRAM FOR CMA-180 WITH BOOSTER HEATER................... 16
8. WIRE DIAGRAM FOR CMA-180 BOOSTER ONLY .................................... 17
9. WIRE DIAGRAM FOR CMA-180 WITHOUT BOOSTER HEATER .......... 18
10. WIRE DIAGRAM FOR 480V 180 WITHOUT BOOSTER HEATER ........... 19
11. WIRE DIAGRAM FOR 480V 180 WITH BOOSTER HEATER.................... 20
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2
1. Specifications
WATER CONSUMPTION
PER RACK
.82 G/1.24 G
(3.1 L/4.65 L)
PER HOUR
46.9 G/74.4 G
(177.5 L/281L)
OPERATING CYCLE
WASH TIME-SEC
RINSE TIME-SEC
DWELL TIME-SEC
TOTAL CYCLE-SEC
42/44
12/11
4/0
58/ 55
42/44
12/11
4/0
58 / 55
OPERATING CAPACITY
RACKS PER HOUR (NSF rated)
WASH TANK CAPACITY
PUMP CAPACITY
60
8 GAL.
68 GPM
60
(30.3 L)
(257 LPM)
WATER REQUIREMENTS
WITHOUT BOOSTER HEATER
180°F
(82°C)
WITH BOOSTER HEATER
140°F
(60°C)
WATER INLET
¾”
1.9cm
DRAIN CONNECTION
2”
5.1cm
RINSE PRESSURE SET
20 PSI 5 PSI
1.41 kg/cm2
CYCLE TEMPERATURES
WASH-°F (High Temp)
RINSE-°F (High Temp)
WASH-°F (Low Temp)
RINSE-°F (Low Temp)
155°F-160°F
180°F-195°F
140°F-150°F
140°F-150°F
(68°C/71°C)
(82°C/90°C)
(60°C/65°C)
(60°C/65°C)
DIMENSIONS
DEPTH
25”
(63.5cm)
WIDTH
25 ½”
(65cm)
HEIGHT
59”-60”
(150-152cm)
STANDARD TABLE HEIGHT
34”
(86.3cm)
MAX CLEARANCE FOR DISHES
17 ½”
(44cm)
DRAIN CONNECTION (OFF FLOOR)
11 ½“ – 12½“
(29-32cm)
Metric
Equivalent
1.1 CMA-180/CMA-180T
MODEL CMA-180 INSTALLATION & OPERATION Rev. 2.08A Page
3
ELECTRICAL RATING
VOLTS
PHASE
AMPS
WITHOUT BOOSTER
(both High and Low Temp)
208 1 36 240 1 38
208 3 24
ELECTRICAL RATING
WITH BOOSTER (High Temp)
240
480
208
240
208
240
480
3
3
1
1
3
3
3
26
10
78
88
49
55
25
SHIPPING WEIGHT
WITHOUT BOOSTER
WITH BOOSTER
332#
375#
1.1. CMA-180/CMA-180T
Note: The required flowing water pressure to the dishwasher is 15-65 PSIG. If pressures higher
than 65 PSIG are present, a pressure regulating valve must be installed in the water line to the
dishwasher (by others). If flowing pressure is lower than 15 psi, improper machine operation may
result.
MODEL CMA-180 INSTALLATION & OPERATION Rev. 2.08A Page
4
2. Getting Started
2.1. Introduction to CMA-180
The CMA-180 is a hot water sanitizing, single rack, door-type dishmachine. It is a stand-alone
machine featuring a self-contained booster heater (optional). The only external connections
necessary are power supply, water supply, drainpipe, and chemical dispensers. The machine
utilizes recirculated wash water and fresh water final rinse. The CMA-180 can be converted both
as a straight through and corner with a door handle kit.
Operation of the CMA-180 is automatic. To initially fill the machine daily, press “Auto Fill” rocker
switch. Auto Fill timer will fill the machine until water begins to flow into the scrap trap. When the
door is opened and then closed, the wash cycle begins automatically. The wash tank heater will
maintain the wash water temperature at 155°F. The booster heater will produce a minimum of
180°F final rinse water each cycle providing the incoming water supply is a minimum 140°F.
This machine can be used as a Low Temp machine provided NSF Standard 29 Chemical
Sanitizing Feeder (not supplied with machine) is installed.
This manual is structured to provide a complete reference guide to the CMA-180. It is presented
in a manner that all users will be able to comprehend and use as an effective tool in supporting
the operation and maintenance of the dishmachine. The first section explains how the machine is
packaged and what to look for when receiving the machine.
Instructions are provided in the manual explaining how to unpack the machine and then install
and set up the machine for use. Requirements are given for plumbing, wiring, and space
considerations. These attributes of the machine are always taken into consideration by our well-
trained sales representatives prior to the order being placed. In the manual, additional installation
guidance is given to ensure the machine can run at optimum conditions.
The Operation Section of the manual may be used for instruction and procedures when required.
We make this portion of the manual easy to understand so that all levels of operators may be
able to read and comprehend the operation of the machine. The function of the machine itself is
mostly automatic and takes little training to put into full operation. The Operation Section also
includes diagnostic considerations for the machine when problems occur.
We are committed to providing the best machines and customer service in the food
industry and your feedback is welcome.
DISCLAIMERS
CMA expressly disclaims any and all warranties, express or implied, relating to the installation of any and all CMA equipment that is installed by chemical dealers, contracted servicers or third
party servicers to CMA equipment. If the installation instructions are not followed exactly (to the letter), or, if any person or company conducting the installation of the CMA equipment, revise the
installation procedures or alter the instructions in any manner, the CMA warranty becomes void. If, due to the improper installation of CMA equipment, this equipment ceases to operate properly or
affects other parts of the CMA dishwashing equipment, in that the other parts become defective, the CMA warranty becomes void. CMA will not be liable or responsible or warrant CMA
equipment, due to improper installation of any CMA model dishwasher.
CMA does NOT endorse “Tankless On-Demand” water heaters for use on CMA Dishmachine products. On most applications, the
volume of hot water required for commercial dishmachines exceeds the capacity of these types of heating sources. You will find
that most, if not all, commercial dishmachines have been programmed with auto-filling features that require quick filling, with a
designated limited time.
CMA DOES endorse, and highly recommends, the standard “tank” style water heaters, sized properly to handle each particular
facility with their water heating requirements. A “tank” style water heater stores and supplies a large capacity of preheated water
before providing hot water to the dishmachine. To meet required health codes, there must be a reliable and consistent flow of
adequate hot water supplied to the dishmachine. If the facilities’ “tank” style water heater is marginal in size, CMA recommends
installing a proper size Hatco Booster Heater, a CMA’s E -Temp 40 or 70-degree-rise Booster Heater (that can be installed on CMA
Conveyors), or a CMA Temp-Sure Booster Heater (for door and undercounter dishmachines). All are designed to adequately
achieve results.
MODEL CMA-180 INSTALLATION & OPERATION Rev. 2.08 A Page
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2.2. Receiving and Installation
Step 1: Remove packaging material.
Step 2: Remove service manual and machine legs from inside the wash tank.
Step 3: Install legs into dishmachine leg lockets and adjust the feet. Set the
machine in place. Level the machine side – to – side and front – to –
back.
Step 4: It is recommended that a distance of at least eight inches (8”) be
between the table scrap sink and the dishmachine.
2.2.1. Electrical*
Prior to installation make sure the electrical supply is compatible with the specifications
on the machines data plate.
WARNING: Electrical and grounding connections must comply with the applicable
portions of the National Electrical Code and/or other local electrical codes.
Note: For supply connections, use copper wire only rated at 90 degree C minimum.
The control panel provides a 1” conduit connection point on the rear of the panel. Refer
to Section 3 for wiring options.
This machine is equipped to handle both single and three phase applications. See
Section 1: Specifications 1.1 for the proper electrical ratings.
2.2.2. Plumbing*
Minimum 140°F / Minimum 180°F (if machine ordered without booster heater, water
supply ¾” – minimum 20 psi, 6 gpm flow rate and 60 gph recovery rate. Plumbing
connection located on the top of the machine.
Notice to Plumber: The plumber connecting this machine is responsible for making
certain that the water lines are THOROUGHLY FLUSHED OUT BEFORE connecting to
the dishwasher.
Ask your municipal water supplier for details about your local water conditions prior to
installation. Recommended water hardness is 3 grains per gallon or less.
Note: high iron levels in the water supply can cause staining and may require an iron
filter. High chlorine levels in the water supply can cause pitting and may require a
chloride removal system.
If an inspection of the dishwasher or booster heater reveals lime buildup after the
equipment has been in service, water treatment is recommended. If water softener is
already in place, ensure there is a sufficient level of salt.
The drain is a two inch (2”) pipe sleeve attached by “No-Hub” plumbing connection at the
bottom of the scrap trap. Account’s drain should be no higher than 11” to allow the
machine to drain properly.
*
Electrical and plumbing connections must be made by qualified person who comply with all
available Federal, State, and Local Health, Electrical, Plumbing and Safety codes
MODEL CMA-180 INSTALLATION & OPERATION Rev. 2.08A Page
6
2.2.3. Chemical Dispensers*
This machine must be operated with an automatic detergent feeder and, if applicable, an
automatic chemical sanitizer feeder, including a visual means to verify that detergents and
sanitizers are delivered or a visual or audible alarm to signal if detergents and sanitizers are not
available for delivery to the respective washing and sanitizing systems. Please see instructions
for electrical and plumbing connections located in this manual and in the feeder equipment
manual.
1. Check valves should be installed directly at the mixing chamber coupling located by the
vacuum breaker on the back of machine. There are two 1/8” FPT mounting holes
provided on the mixing chamber coupling, which will position the check valves parallel to
the machine avoiding any chemicals from dripping onto the stainless steel should a leak
develop. One hole is for rinse chemical and one for sanitizer chemical, but only one is
needed with the High Temp machines — for rinse chemical only.
2. Remove the plugs from the mixing chamber; and install injection fittings (supplied with
your dispenser).
3. A 7/8” detergent injection hole is provided in the back of the wash tank. Remove the S.S.
plug and install the detergent fitting (supplied with your dispenser).
4. A 7/8” chemical probe hole is provided in the front of the wash tank heater just below hi
limit switch. Insert the probe into the hole from inside the wash tank and secure it with the
probe retaining nut provided.
2.2.3.1. Low Temperature Applications
See dispenser manufacturing operational instructions for sanitizer adjustments for Low
Temp applications.
The sanitizing pump operates when the fresh water enters the machine during final rinse.
The water is treated at 50 PPM (parts per million). The pressure regulator is adjusted to
20 PSI. This allows 0.82 gallons of water to enter the machine each time a rack is
washed.
It is recommended that the 5-1/4% chemical solution be standardized to allow uniform
dispensing of the sanitizing solution into the flow of rinse water as the machine operates.
At this level, maximum shelf life is available.
Note: Use only commercial-grade detergents and rinse aids recommended by your
chemical professional. Do not use detergents and rinse aids formulated for residential
dishwashers.
Low Temperatures chemical-sanitizing dishmachines must not exceed 6% sodium
hypochlorite solution (bleach) as the sanitizing agent. Higher levels may damage
stainless or components.
Follow the directions precisely that are on the litmus paper vial and test the water on the
surface of the bottom of the glasses.
*
Electrical and plumbing connections must be made by qualified person who comply with all
available Federal, State, and Local Health, Electrical, Plumbing and Safety codes
MODEL CMA-180 INSTALLATION & OPERATION Rev. 2.08A Page
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