CMA Dish Machines CMA-180VL-FL Owner’s Manual

6-25-19

Rev.1.00A

TABLE OF CONTENTS

Model EST-FL Front Loader

1. SPECIFICATIONS ......................................................................................... 2

1.1 EST-FL ........................................................................................................................................... 2

2. GETTING STARTED ..................................................................................... 3

2.1. INTRODUCTION TO THE EST-FL FRONT LOADER ............................................................................ 3

2.2. RECEIV ING AND INSTALLATION ...................................................................................................... 4

2.2.1. Electrical ................................................................................................................................ 4

2.2.2. Plumbing ................................................................................................................................. 4

2.2.3. Connecting the Scrap Accumulator and Drain ....................................................................... 5

3. OPERATION .................................................................................................. 6

3.1. INITIAL SETUP ................................................................................................................................. 6

3.2. EST-FL FRONT LOADER OPERATIONAL CYCLE .............................................................................. 7

3.3. (OPTIONAL) HOT-WATER ASSURANCE STORAGE TANK ................................................................. 9

3.4. STARTUP PROCEDURES...................................................................................................................10

3.5. QUICK SERVICE TROUBLE SHOOTING GUIDE ...................................................................................11

4. A DDENDUM FOR MACHINES INSTALLED IN THE CITY OF CHICAGO ............... 12

5. ELECTRICAL DIAGRAM ............................................................................ 13

25 ¼”

METRIC

USA

1. Specifications

1.1 EST-FL

WATER CONSUMPTION

PER RACK 1.09 GAL. (4.12 L)
PER HOUR 43.6 GPH. (165LPH)

OPERATING CYCLE

WASH TIME-SEC. 53 53
RINSE TIME-SEC. 30 30
DWELL TIME-SEC. 7 7
TOTAL CYCLE 90 SEC. 90 SEC.

OPERATING CAPACITY

RACKS PER HOUR 40 40
WASH TANK CAPACITY 1.09 GAL. (4.12 L)
PUMP CAPACITY 52 GPM (196.8 LPM)

WATER REQUIREMENTS

REQUIRED MINIMUM TEMP. 120°F (49°C)
RECOMMENDED TEMP. 140°F (60°C)
WATER INLET ½” 1.27 cm
DRAIN CONNECTION 2” 5.1 cm
DIMENSIONS
DEPTH
WIDTH 25 ¼” (65.405 cm)
HEIGHT 55-56” (140-142 cm)
MAX CLEARANCE FOR DISHES 16” (40.6 cm)
STRANDARD RACKS 19 ¾” x 19 ¾” (50 x 50 cm)

ELECTRICAL RATING
(Total minimum Ampacity)

WASH PUMP MOTOR 1 HP

115

VOLTS

(60-Hz)

(65.405 cm)

AMPS

16

SHIPPING WEIGHT
APPROXIMATE 273# (124 kg)

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
dishmachine (by others). If flowing pressure is lower than 15 psi, improper machine operation
may result.

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2

Getting Started

Warning: cancer and reproductive harm – www.P65Warnings.ca.gov

2. Getting Started

2.1. Introduction to the EST-FL Front Loader

The EST-FL low temperature Front Loader Dishmachine is safe, economical and easy to operate with its
“Auto Start/Stop”, and it uses only 1.09 gallons of water per cycle. The EST-FL Front Loa der Dishm ach ine s
top mounted controls houses built-in chemi cal pu mps and a deli ming syst em that assure s pr oper che mi cal
usage. Its integrated scrap tray prevents food soil from entering the drain system. The EST-FL can be run
at a rate of 40 racks/160 covers per hour and its all stainless steel construction assures longevity.

The EST-FL Front Loader; features an optional fully intergraded hot-water assurance storage tank, to insure
consistent water temperature is always being supplied to the dishmachine. The attributes of this

dishmachine are always taken into consideration by our well-trained sales representatives prior to the order
being placed.

This manual is structured to provide a complete reference guide to the EST-FL Front Loader Dishmachine.
It is presented in a manner that all levels of users will be able to comprehend and use as an effective tool in
supporting the operation and maintenance of the dishmachine. The function of the dishmachine itself is
mostly automatic and takes little training to put into operation. The Operation section also includes
diagnostic considerations (tro u bles hoot i ng) for the dishmachine when problems occur.

The first section explains how the dishmachine is packaged and what to look for when receiving the
machine. After unpacking the dishmachine, this manual explains how to install and set up the dishmachine
for use. Requirements are given for plumbing, wiring, and space considerations.

Guidance is also given for installation to ensure that the machine will be able to run at optimum efficiency.
The Operation section of the manual may be used for instruction and procedures when required. Parts
Manual and Electrical Diagram—have the parts lists with exploded view drawings and the wiring diagram for
the dishmachine.

CMA Dishmachines warrants the workmanship of the dishmachine. We are committed to prov iding the best
dishmachines and customer service in the warewashing industry and your feedback is welcome.

DISCLAIMERS
CMA Dishmachines expressly discl a im s an y and all war ra nti es, express or implied, relatin g to th e ins tal la tio n of an y and all CM A
equipment that is installed by chem i cal de alers, contracted servic er s or thir d par ty servicers to CMA equipme nt. If the i nstallation
instructions are not followed exactly (to the letter), or, if any person or company conducting the installation of the CMA
equipment, r e vi se the i nstallation procedures or alt er the in str u cti o ns in any manner, the CMA warranty beco m es voi d. If, d ue 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 Dishmachines does not
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-fil li n g fea tures that
require quick filling, with a designated limit ed time .

CMA Dishmachines
handle each par ticular 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, the option on-board hot-water assurance storage tank can be used, which can be fully intergraded into the
footprint of the dis hwasher

does

endorse “Tankless On-Demand” water hea ter s for us e on C M A Dishmachine prod ucts. On most

endorse, and highly recommends, the standard “tank” style hot-water heaters, sized properly to

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Getting Started

2.2. Receiving and Installation

The dishmachine is shipped from the factory in a corrugated box on a wooden pallet.
The installation guidelines give a systematic procedure for setting up the machine.

Start by removing the dishmachine from the box, and remove all the packaging materials.
Unwrap the machine, and check for the following components:

 Inside the wash tank is a plastic bag with one control box key and a cam timer

wrench.

 Tube stiffeners must be used to prevent the feed tubes from curling inside the

chemical pail and sucking air. These are located on the outside of the machine with
the chemical tubing already installed into the stiffeners. The ends of the chemical
tubing have been flared so that the tubing will not pull out of the stiffener. Red is for

Prior to installation make sure the electrical supply is compatible with the specifications on the
machines data plate.

The EST-FL Dishmachine must be hard wired directly to a dedicated 115 VAC, 60Hz circuit
equipped with proper circuit protection. The main power switch is at the top-right side of the
control box.

detergent, white for sanitizer, and blue for rinse aid.

2.2.1. Electrical

*

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.

2.2.2. Plumbing

*

The water supply connection is made with a ½” hot water line to the water supply inlet on the top
of the dishmachine. The water supplied to the machine is recommended to be 140° F. The time
necessary to deliver water to the machine is controlled by the number four cam.

The EST-FL Front Loader Dishmachine has a 2” drain. The following section explains how to
connect the drain.

*

Electrical and plumbing connections must be made by a qualified person who will comply with all

available Federal, State, and Local Health, Electrical, Plumbing and Safety codes

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Getting Started

2" DRAIN

SLEEVE

2"

NO-HUB

2" DRAINPIPE

SCRAP ACCUMULATOR

HOSE

CLAMPS

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 dishmachine

CMA recommends utilizing a water softening system to maintain water hardness
measurements of 3.5 gpg (grains per gallon) or less. This will assure maximum results
and optimum operation of the dishmachine.

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.

2.2.3. Connecting the Scrap Accumulator and Drain

The scrap accumulator is designed to perform two basic functions:

1. It allows a method to discharge all the heavy solids out of the machine with each
wash cycle.

2. It provides accumulation capacity to allow draining the contents of one cycle
regardless of the discharge rate of the existing drain.

The drainpipe is connected to the scrap accumulator drain using a 2” no-hub connector as shown

Figure 2.2.3 below.

in

∗

Figure 2.2.3

∗

The de-liming agents used to de-scale a commercial dishwasher, are highly caustic and de-liming

should be done by a qualified chemical specialist.

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5

3. Operation

Operation

3.1. Initial Setup

The CMA EST-FL Front Loader is equipped with switches to prime the peristaltic pumps at
anytime when the master power switch on the back of the control box is "ON" .

Following completion of the insta llati on, al ways fill the machine with water before starting the
machine.

1. With the power switch “ON” press and hold the
into the wash scrap accum ulat or .

2. Check the chemical lines to the chemical containers.

a. Red: Detergent line.
b. Blue: Rinse Aid line.
c. Clear/White: Sanitizer line.

3. Individually activating the prime switches for the three chemical pumps until each
product is discharging into the dishwasher.

(The chemicals must be programmed by a qualified chemical specialist)

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. Concentration should be 50 p.p.m. minimum to 100
p.p.m. maximum. If concentration is incorrect contact your chemical supplier.

4. To start the dishmachine, close the door press and hold the start-switch for 2 to 3
seconds or until the cycle begins. The machine will run through its cycle.

5. Operate the machine one cycle and watch to ensure that the chemicals are
delivered and stop during the cycle. Remember: red tube - detergent: blue tube –
rinse aid: and clear/white tube - sanitizer. Check temperature at the end of the
cycle for 140°F, 60°C.

∗

Fill

switch until the water overflows

The amount of product delivered by each cam is controlled by adjusting the cam’s
opening. When the micro switch rides down into the cam the peristaltic pump motor
begins to rotate. It will continue to rotate until it rides up out of the groove.
Therefore, to extend the amount of product delivered to the machine, open the
grove; to reduce the amount of product delivered to the machine, close the groove.
The cams are slip fit and a cam adjustment wrench is provided.

CAUTION: The motors on the new peristaltic pumps may be stalled by excessive tightening
of the cover plate screws. If a peristaltic pump does not turn when the micro switch is
activated, loosen the screws on the cover plate

Technical personnel are available during normal business hours at CMA Headquarters should you, as an
installer, have any questions please call CMA Tech Support at: 800-854-6417 for assistance.

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6

Operation

Detergent

Sanitizer

WASH

DRAIN

Cam 1

Cam 2

Cam 3

Cam 4

Cam 6

Cam 7

Cam 8

RINSE

elay to prevent

chemical damage

3.2. EST-FL Front Loader Operational Cycle

*

The EST-FL Operational Cycle has a total cycle time of 90 seconds. The Timing
Diagram and the steps listed below detail the individual functions that are executed
during each Operational Cycle.

Seconds: 0 10 20 30 40 50 60 70 80 90

Cam 5

Start/Stop

Cycle Reset

Drain/Rack

Counter

Flush/Fill

1. With the machine powered up, the door closed the dishwasher will begin a cycle.
a) When the Start switch is pressed the timer assembly motor is energized through

the normally closed contact of the Start/Stop Relay.

b) Within a couple of seconds cams 1 and 2 close their respective switches. Cam

switch 1 (Start/Stop) maintains power to the timer assembly motor throughout the
90-second cycle. Cam switch 2 (Cycle Reset) energizes the Start/Stop Relay.

c) The Start/Stop Relay, once it is energized by cam switch 2, is held in by its own

normally open contact for as long as the doors remain closed.

4sec. d

Rinse Aid

Pump Motor

*

“S” series same otherwise noted

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Operation

2. Cam switch 8 controls the pump motor. The pump motor comes ON at the beginning
of the operational cycle and continues to run until the end of the drain function
(controlled by cam switch 3), at which time it turns off for about eight seconds
allowing time for the machine to refill enough to avoid running the pump dry before
the pump motor restarts and runs to the completion of the operational cycle.

The pump motor runs the pump for the 45-second wash cycle, then pumps the water
out through the drain, turns off for about 8 seconds (allowing the machine to refill
with clean rinse water) and then runs the pump for the 30-second rinse cycle.

3. Cam switch 3 controls the drain function. At the end of the 45-second wash cycle,
cam switch 3 energizes the drain solenoid allowing the wash water out of the
machine. Cam switch 3 also increments the rack counter by one each cycle.

4. Cam switch 4 controls the water solenoid valve on the water supply to flush and fill
the machine. At the end of the wash cycle the drain solenoid valve is open and drain
begins, the pump motor continues to run. About the middle of the drain cycle, Cam 4
opens the fill solenoid valve and the flush function begins flushing residual detergent.
At the end of drain cycle, drain solenoid valve closes and the pump motor is
stopped— the machine begins to fill for the rinse cycle. Once the machine has
refilled sufficiently, the pump motor restarts carrying out the rinse portion of the
cycle as the filling of the wash tank completes. This can be adjusted as necessary for
water pressure situation.

5. Cam switch 5 controls the detergent pump and turns ON about 5 seconds after the
operational cycle is started and runs for a few seconds to provide sufficient detergent
for the wash cycle. This cam can be adjusted as necessary for proper detergent
dosage.

6. Cam switches 6 and 7 control the sanitizer and rinse pumps respectively. They turn
ON at the beginning of the rinse cycle and run for a few seconds to provide sufficient
sanitizer and rinse aid for the rinse cycle. These cams can be adjusted as necessary
for proper chemical dosage.

7. At the end of the cycle cam switches 1 and 2 open (de-energize) stopping the cycle.
The Start/Stop relay is held energized by its normally open contact until the doors are
opened. Opening the doors de-energizes the Start/Stop Relay.

Note: Press and holding the START switch on for a couple of seconds will start a cycle.
The Water and Chemicals to the dishmachine must be programmed by a qualified

chemical specialist. Contact your local Chemical Supplier or Equipment Dealer for
assistance.

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Operation

3.3. (Optional) Hot-Water Assurance Storage Tank

The Optional Fully Integrated Hot-Water Assurance Storage Tank will not require
its’ own power supply. The unit has been designed with a 115 volt, 1500 watt
element which will only be active when the dishwasher is not in operation.

This will assure consistent and continuous water temperature is being supplied to
the dishmachine at all times. This unit can be ordered to be full y inst all ed, from
the factory, if necessary it can be field installed by a qualified field service
technician.

Note: The storage-Tank is shipped on the dishmachine empty to prevent damage from
freezing. When the dishmachine is powered up for the first time, the storage tank must be
filled with water by pressing and holding fill switch; this will prevent heating element from
being damaged.

Note: Plumbing connections must be made by a qualified service company who will comply with all available

Federal, State, and Local Health, Plumbing and Safety codes.

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Operation

3.4. Startup Procedures

Please follow the instructions given here before each shift to assure trouble free operation.

2. Drain the water if it is cold, by pressing and holding the drain switch until all
the water is completely drained from the dishwasher.

3. Check the internal drain screen if necessary, remove it from the machine and
clean it out. After cleaning, reinstall it properly back into the sump.

4. Check the wash arm spray tips. If they are clogged, clean with soft bristle
brush and a toothpick, and rinse well in sink. Reinstall the wash arms.

5. Press and hold the Fill switch until the water overflows into the wash scrap
accumulator.

6. Once a proper water level is established, check the temperature of the water
(it should be between 120 °F 66°C and 140°F, 77°C).

7. Insert the tray of dishes into the machine and close the doors. The press
and hold the start-switch for 2 to 3 seconds while the wash-cycle is started.

8. After the machine stops, lower the door, slide the dish-rack out onto the door
and allow the contents to dry, before stacking.

When the door is lowered during a cycle, the machine will automatically stop running.
The EST-FL Front Loader will run through the wash and rinse cycles automatically feeding the proper

chemicals and then turn itself off.

The Water and Chemicals to the dishwasher must be programmed by a qualified chemical specialist)

(

In an emergency you can turn off the machine by turning off the master switch located on the back of the
control box.

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3.5. Quick service trouble shooting guide

MODELS: EST-FL Front Loader

TECHNICAL ISSUE

Cause

Solution

Machine starts while doors are
open

Faulty magnetic door switch

Replace the switch, P/N 00556.10

Faulty start/fill switch

Replace the switch, P/N 03470.01

Faulty #1 micro switch (start/stop)

Replace micro switch, P/N 00411.00

Continuous cycles

Faulty start/fill switch

Replace micro switch, P/N 00411.00

Faulty door switch

Replace the switch, P/N 00556.10

Delimer switch in wrong position

Switch to

NORMAL

position

Wash motor runs continuously

Faulty delime switch

Replace the switch, P/N 00475.00

Faulty motor contactor

Replace contactor, P/N 00404.82

Delimer switch on wrong position

Switch to

NORMAL

position

Sanitizer pump does not run

Faulty delimer switch

Replace the switch, P/N 00475.00

Faulty # 6 micro switch

Replace micro switch, P/N 411.00

Faulty sanitizer pump motor

Replace the motor, P/N 00416.00

Broken Spring

Replace spring, P/N 00105.82

Drain valve does not operate

Faulty #3 Micro switch

Replace micro switch, P/N 00411.00

Faulty drain motor

Replace drain motor, P/N 00104.82

Faulty #4 micro switch (Fill)

Replace micro switch, P/N 00411.00

Debris inside water solenoid valve

Clean valve replace diaphragm kit,
P/N 00707.00

Machine does not fill

Faulty start/fill switch

Replace the switch, P/N 03470.01

Drain not closing

check function of drain sys.

Faulty water solenoid coil/valve

Replace coil/valve, P/N 00738.10 or

03603.10

Faulty check valve

Replace valve, P/N 00718.00

Water leaks

out of vacuum breaker

Low incoming water pressure

Increase water pressure to 20 psi

Faulty vacuum breaker kit

Replace vac. Brkr kit, P/N 03623.00

Machine only runs when start/fill
switch is depressed

Faulty #1 micro switch (start/stop)

Replace micro switch, P/N 00411.00

Faulty magnetic door switch

Replace door switch, P/N 00556.10

Will not start/ nothing works

Wall breaker tripped

Reset breaker

Master on/off switch faulty or in off
position

Reset or replace switch, P/N 00471.10

Runs, but none of the other
functions engage

Faulty #2 Micro switch (cycle
reset)

Replace micro switch, P/N 411.00

Faulty ice cube relay (yellow relay)

Replace relay, P/N 00636.00

Operation

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4. Addendum for Machi nes Installed in the City of Chicago

"All food dispensing establis hments using chlorine or other a pproved c hemical s anitizers s hall, at
all times, maintain an adequate testing device."

"Dishes and other eating a nd drinking utensils to be w ashed in a dishwashing m achine shall be
properly scraped and pre-rinsed and shall be stacked in racks or trays so as to avoid
overcrowding, and so as to permit the wash and rinse waters to reach all surfaces of each
utensil."

"In machine washing, m ulti-use eating and drinking ute ns ils s hal l be was hed in water c ontai ni ng a
suitable detergent at a temperature from 120 degrees F. to 140 degrees F. or other method
approved by the Department of Health.

"The water in the was h ta n k shall be changed during oper at io n as often as is necessary to keep it
reasonably clean. An effectiv e concentrat ion of deterg ent in the wash water sh all be m aintained
at all times."

"Bactericidal treatment shall consist of exposure of all surfaces of dishes and utensils being
washed to a rinse of clean water, at a temperature of not less than 180 degrees F. or other
method approved by the Department of Health."

"All dishwashing machines shall maintain a flow pressure not less than 15 or more than 25
pounds per square inch on the fresh water line at the machine and not less tha n 10 pounds per
square inch at the rinse nozzles. A suita ble gauge cock shall be provided imm ediately upstream
from the final rinse spra y to permit checking the f low of the final rinse water . An easily readab le
thermometer accur ate to ± 2 degrees F. shall be provided on both the was h and r inse water l ines
of the dishwashing machine which will indicate the temperature of the water solution therein."

"Dishwashing mac hines shall be thorou ghly cleane d at least once eac h day. The pum ps and the
wash and rinse sprays or jets shall be so designed that a forceful s tream of water will reach all
surfaces of the utensils when they are prop erly rack ed. These parts shall be th oroughly cleane d
at least once each da y. The pumps and the wash and rinse spr ays or jets sha ll be so designed
that a forceful stream of water will reach all surfaces of the utensils when they are properly
racked. These parts shall be readily accessible for inspection and cleaning."

"After bactericidal treatm ent, utensils and containers shall be stored at a s ufficient height above
the floor in a clean, dry place, protected from flies, splash, dust, overhead leakage and
condensation, and other contamination. Containers and utensi ls shall be inverted, covered, or
otherwise protected from contamination until used for ser ving. "

Drain racks, trays, and shelves shall be made of non-corrodible material and shall be kept clean.
In handling containers and utensils the sur faces there of which come in cont act with food or drink

shall not be touched by the hands, except during the process of washing.
Tables for clean an d dirt y dishes and f ood s hall be so arrange d th at the dirt y dishes will be as f ar

removed from the food and clean dishes as may be possible.
All single-s ervice ar tic les a nd ut ens i ls s ha ll be pur chased in sanitary cartons and s tored therein in

a clean, dry place unt il used, and after r emoval from the cartons, these articl es shall be hand led
in such a manner as to prevent contamination.

Please note the following procedures must be followed for City of Chicago
Approval:

1. All low energy models must have low-level sani alarms, both
visual and audio.

2. All models must have a City of Chicago approval data label
affixed to the machine.

3. Chlorine sanitizer must be a minimum of 100 PPM.

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2 13

8

7

ON

OFF

SANI SWITCH

DET SWITCH

RINSE SWITCH

PUMP

MOTOR

COUNTER

L1

T1

115 VAC

NEUTRAL

GND

DELIME

NORMAL

WATER

SOLENOID

VALVE

RINSE

SANI

DET

DRAIN

SOLENOID

VALVE

1

2 3 4 5

6 7 8

FILL / START

SWITCH

WASH PUMP

CONTACTOR

POWER

SWITCH

POWER

BLOCK

8 CAM TIMER

START /STOP

RELAY

DRAIN SWITCH

DOOR SAFETY SWITCH

NC

NO

C

1 4

8

5

9

12

14

13

L1 L2

T1

T2

T3

L3

OPTIONAL HEATER

CONTACTOR

ADJ.

THERMO

STAT

OPTIONAL

SUSTAINER

HEATER

5. Electrical Diagram

Electrical Diagram

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