{"product_id":"well-maintained-condition-cma-dishmachines-l-1x-w-htr-24-low-temperature-undercounter-dishwasher-30-racks-hour-115v-fully-tested-operational","title":"Well-Maintained Condition – CMA Dishmachines L-1X W\/HTR – 24″ Low-Temperature Undercounter Dishwasher – 30 Racks\/Hour, 115V – Fully Tested \u0026 Operational!","description":"\u003ch3\u003eCondition\u003c\/h3\u003e\n\u003ch4\u003eUsed – Well-Maintained Condition – Fully Tested \u0026amp; Operational\u003c\/h4\u003e\n\u003cp\u003eThis commercial dishwasher has been professionally inspected and tested to confirm proper basic operation before listing.\u003c\/p\u003e\n\u003cp\u003eThe stainless steel exterior remains presentable and structurally intact, with visible scratches, scuffs, water marks, surface residue, label wear, and other normal cosmetic signs of prior commercial use.\u003c\/p\u003e\n\u003cp\u003eThe door, upper control drawer, exterior panels, operating switches, manufacturer plate, and adjustable legs are present in the supplied photographs.\u003c\/p\u003e\n\u003cp\u003eA third-party Advantage Chemical service sticker remains attached to the front door. This sticker does not represent a current warranty, service contract, or affiliation with the seller.\u003c\/p\u003e\n\u003cp\u003eThe dishwasher interior, wash arms, drain screen, pump, plumbing connections, electrical connection, and rear utility fittings are not visible in the supplied photographs and should be physically inspected before pickup or installation.\u003c\/p\u003e\n\u003ch3\u003eImportant Photograph-Based Note\u003c\/h3\u003e\n\u003cp\u003eThe three lower-front chemical-pump positions are visible in the photograph. The small protective peristaltic-pump covers and chemical tubing are not clearly shown.\u003c\/p\u003e\n\u003cp\u003eBefore commercial use, the buyer or chemical-service provider must inspect and confirm:\u003c\/p\u003e\n\u003cp\u003eDetergent pump condition\u003c\/p\u003e\n\u003cp\u003eSanitizer pump condition\u003c\/p\u003e\n\u003cp\u003eRinse-aid pump condition\u003c\/p\u003e\n\u003cp\u003ePeristaltic squeeze tubes\u003c\/p\u003e\n\u003cp\u003eProtective pump covers\u003c\/p\u003e\n\u003cp\u003eChemical pickup tubing\u003c\/p\u003e\n\u003cp\u003eTube stiffeners\u003c\/p\u003e\n\u003cp\u003eChemical-prime switches\u003c\/p\u003e\n\u003cp\u003eChemical dosage adjustment\u003c\/p\u003e\n\u003cp\u003eSanitizer concentration\u003c\/p\u003e\n\u003cp\u003eAny missing or worn chemical-system components must be installed or replaced before operation.\u003c\/p\u003e\n\u003cp\u003eNo dish racks are shown in the supplied photographs. Racks should not be assumed included unless physically provided at pickup.\u003c\/p\u003e\n\u003cp\u003eThe rolling shop cart shown beneath the unit is not part of the dishwasher and is not included.\u003c\/p\u003e\n\u003cp\u003ePlease review all supplied photographs for the exact cosmetic condition.\u003c\/p\u003e\n\u003ch3\u003eModel Identification\u003c\/h3\u003e\n\u003cp\u003eThe manufacturer data plate confirms:\u003c\/p\u003e\n\u003cp\u003eBrand: CMA Dishmachines\u003c\/p\u003e\n\u003cp\u003eManufacturer: CMA Dishmachines\u003c\/p\u003e\n\u003cp\u003eExact Model: L-1X\u003c\/p\u003e\n\u003cp\u003eConfiguration: L-1X W\/HTR\u003c\/p\u003e\n\u003cp\u003eProduct Type: Commercial Low-Temperature Undercounter Dishwasher\u003c\/p\u003e\n\u003cp\u003eSanitizing Method: Chemical Sanitizing\u003c\/p\u003e\n\u003cp\u003eHeater Type: Wash-Tank Sustainer Heater\u003c\/p\u003e\n\u003cp\u003eVoltage: 115V\u003c\/p\u003e\n\u003cp\u003ePhase: Single Phase\u003c\/p\u003e\n\u003cp\u003eRated Amperage on Plate: 16A\u003c\/p\u003e\n\u003cp\u003eSerial Number: 216571\u003c\/p\u003e\n\u003cp\u003eManufacturer Location on Plate: Garden Grove, California\u003c\/p\u003e\n\u003cp\u003eUL Classification: Listed Commercial Dishwasher\u003c\/p\u003e\n\u003cp\u003eUL Marking: 864T\u003c\/p\u003e\n\u003cp\u003eSanitation Marking: NSF\u003c\/p\u003e\n\u003cp\u003eThe model plate identifies the machine as the standard L-1X, not the taller L-1X16.\u003c\/p\u003e\n\u003ch3\u003eDescription\u003c\/h3\u003e\n\u003cp\u003eThe CMA Dishmachines L-1X is a compact, stainless steel commercial undercounter dishwasher designed for restaurants, cafés, bars, bakeries, coffee shops, catering operations, small institutional kitchens, and other foodservice businesses requiring reliable rack washing in a limited footprint.\u003c\/p\u003e\n\u003cp\u003eThis model processes up to 30 racks per hour using an automatic two-minute operating cycle. It combines commercial washing power, chemical sanitizing, automatic chemical dispensing, pump-assisted draining, removable upper and lower spray arms, and undercounter installation in a cabinet approximately 24 inches wide.\u003c\/p\u003e\n\u003cp\u003eBecause it is a low-temperature machine, it sanitizes with a correctly measured commercial chemical sanitizer instead of relying on a 180°F final rinse.\u003c\/p\u003e\n\u003cp\u003eThe included heater option is an 800-watt sustainer heater. It helps maintain the wash-tank temperature between cycles but is not a high-temperature booster heater.\u003c\/p\u003e\n\u003cp\u003eCMA’s official product information confirms the 30-rack-per-hour capacity, chemical sanitizing system, built-in chemical dispensers, instant-start operation, pump drain, removable upper and lower spray arms, enclosed stainless steel cabinet, and adjustable legs. Official CMA L-1X product page: https:\/\/cmadishmachines.com\/product\/model-l-1x\/\u003c\/p\u003e\n\u003ch3\u003eLow-Temperature Chemical Sanitizing\u003c\/h3\u003e\n\u003cp\u003eMachine Classification: Low Temperature\u003c\/p\u003e\n\u003cp\u003eSanitizing Method: Commercial Chemical Sanitizer\u003c\/p\u003e\n\u003cp\u003eIncoming-Water Minimum: 120°F\u003c\/p\u003e\n\u003cp\u003eRecommended Incoming Water: 140°F\u003c\/p\u003e\n\u003cp\u003eHigh-Temperature Final Rinse: No\u003c\/p\u003e\n\u003cp\u003e180°F Booster Heater: No\u003c\/p\u003e\n\u003cp\u003eCommercial Sanitizer Required: Yes\u003c\/p\u003e\n\u003cp\u003eLow-temperature does not mean that the machine operates from cold water. CMA requires a minimum incoming-water temperature of approximately 120°F and recommends a consistent 140°F hot-water supply.\u003c\/p\u003e\n\u003cp\u003eThe chemical dispensing system must be adjusted by a qualified chemical specialist to deliver the correct concentration for the chemical selected and the applicable local health code.\u003c\/p\u003e\n\u003cp\u003eThe manufacturer’s manual specifies that sodium-hypochlorite sanitizer must not exceed a 6% supply concentration and describes a working sanitizer concentration of approximately 50–100 PPM, subject to local regulations and professional chemical testing.\u003c\/p\u003e\n\u003cp\u003eSome jurisdictions, including applications covered by CMA’s Chicago addendum, may require a minimum of 100 PPM and a low-level sanitizer alarm.\u003c\/p\u003e\n\u003cp\u003eAlways follow the sanitizer manufacturer’s instructions, the chemical provider’s setup requirements, and the local health department’s rules.\u003c\/p\u003e\n\u003ch3\u003eSustainer Heater\u003c\/h3\u003e\n\u003cp\u003eHeater Type: Wash-Tank Sustainer Heater\u003c\/p\u003e\n\u003cp\u003eHeater Output: 0.8 kW \/ 800W\u003c\/p\u003e\n\u003cp\u003eApproximate Holding Range: 130–140°F Between Cycles\u003c\/p\u003e\n\u003cp\u003eBooster Heater: Not Included\u003c\/p\u003e\n\u003cp\u003eThe installed heater is designed to help maintain the wash tank’s temperature while the dishwasher is waiting between cycles.\u003c\/p\u003e\n\u003cp\u003eIt does not replace the building’s commercial hot-water system.\u003c\/p\u003e\n\u003cp\u003eIt does not raise cold incoming water to the correct operating temperature.\u003c\/p\u003e\n\u003cp\u003eIt does not provide a high-temperature sanitizing rinse.\u003c\/p\u003e\n\u003cp\u003eThe official CMA manual explicitly identifies the 0.8-kW component as a sustainer heater—not a booster heater. Official CMA L-1X installation and operation manual: https:\/\/cmadishmachines.com\/wp-content\/uploads\/2020\/02\/L-1X_L-1X16_Owner_Manual_Rev_117_20190627-1.pdf\u003c\/p\u003e\n\u003ch3\u003eOperating Capacity\u003c\/h3\u003e\n\u003cp\u003eMaximum Production: 30 Racks per Hour\u003c\/p\u003e\n\u003cp\u003eCycle Duration: 120 Seconds\u003c\/p\u003e\n\u003cp\u003eWash Time: Approximately 58 Seconds\u003c\/p\u003e\n\u003cp\u003eRinse Time: Approximately 32 Seconds\u003c\/p\u003e\n\u003cp\u003eDwell, Drain and Refill Functions: Approximately 30 Seconds Combined\u003c\/p\u003e\n\u003cp\u003eWash-Tank Capacity: Approximately 1.7 Gallons\u003c\/p\u003e\n\u003cp\u003eWater Consumption per Rack: Approximately 1.7 Gallons\u003c\/p\u003e\n\u003cp\u003eMaximum Published Water Consumption: Approximately 40.8 Gallons per Hour\u003c\/p\u003e\n\u003cp\u003eWash-Pump Capacity: Approximately 35 GPM\u003c\/p\u003e\n\u003cp\u003eWash Pressure at Nozzles: Approximately 7–10 PSI\u003c\/p\u003e\n\u003cp\u003eWash-Pump Motor: 1 HP\u003c\/p\u003e\n\u003cp\u003eMotor Speed: Approximately 3,450 RPM\u003c\/p\u003e\n\u003cp\u003eThe actual production rate depends on continuous loading, available hot water, water pressure, chemical supply, operator practices, rack availability, pre-scraping, and local sanitation procedures.\u003c\/p\u003e\n\u003ch3\u003eAutomatic Cycle Sequence\u003c\/h3\u003e\n\u003cp\u003eThe L-1X uses an automatic cam-timer sequence.\u003c\/p\u003e\n\u003cp\u003eA typical cycle includes:\u003c\/p\u003e\n\u003cp\u003eOperator loads a compatible rack\u003c\/p\u003e\n\u003cp\u003eDoor is closed\u003c\/p\u003e\n\u003cp\u003eStart control is activated\u003c\/p\u003e\n\u003cp\u003eDetergent is dispensed\u003c\/p\u003e\n\u003cp\u003eWash pump circulates wash water\u003c\/p\u003e\n\u003cp\u003eUsed wash water is pumped to the drain\u003c\/p\u003e\n\u003cp\u003eFresh water flushes and refills the machine\u003c\/p\u003e\n\u003cp\u003eSanitizer is dispensed\u003c\/p\u003e\n\u003cp\u003eRinse aid is dispensed\u003c\/p\u003e\n\u003cp\u003eClean rinse water circulates\u003c\/p\u003e\n\u003cp\u003eCycle counter advances\u003c\/p\u003e\n\u003cp\u003eMachine returns to standby\u003c\/p\u003e\n\u003cp\u003eThe dishwasher must not be opened, serviced, or adjusted while an operating cycle is in progress.\u003c\/p\u003e\n\u003ch3\u003eRack and Ware Capacity\u003c\/h3\u003e\n\u003cp\u003eStandard Rack Size: Approximately 19.75 in x 19.75 in\u003c\/p\u003e\n\u003cp\u003ePublished Racks per Hour: 30\u003c\/p\u003e\n\u003cp\u003eCurrent Published Ware Clearance: Approximately 12.125 in\u003c\/p\u003e\n\u003cp\u003eAn older CMA owner’s manual lists approximately 12.25 inches of clearance. This small difference reflects different published documents, and the physical opening should be measured if the buyer intends to wash unusually tall items.\u003c\/p\u003e\n\u003cp\u003eCompatible rack types may include:\u003c\/p\u003e\n\u003cp\u003ePeg dish racks\u003c\/p\u003e\n\u003cp\u003eOpen combination racks\u003c\/p\u003e\n\u003cp\u003eGlass racks\u003c\/p\u003e\n\u003cp\u003eCup racks\u003c\/p\u003e\n\u003cp\u003eFlatware racks\u003c\/p\u003e\n\u003cp\u003eBowl racks\u003c\/p\u003e\n\u003cp\u003eSlanted racks\u003c\/p\u003e\n\u003cp\u003eSpecialty warewashing racks\u003c\/p\u003e\n\u003cp\u003eActual compatibility depends on the rack’s outside dimensions, height, compartment arrangement, and the dimensions of the ware being washed.\u003c\/p\u003e\n\u003cp\u003eThis machine is not intended for oversized sheet pans, stock pots, large mixing bowls, or items exceeding the door and chamber clearance.\u003c\/p\u003e\n\u003ch3\u003eSuitable Wares\u003c\/h3\u003e\n\u003cp\u003eRestaurant plates\u003c\/p\u003e\n\u003cp\u003eSide plates\u003c\/p\u003e\n\u003cp\u003eBowls\u003c\/p\u003e\n\u003cp\u003eCups\u003c\/p\u003e\n\u003cp\u003eMugs\u003c\/p\u003e\n\u003cp\u003eSaucers\u003c\/p\u003e\n\u003cp\u003eCommercial glassware\u003c\/p\u003e\n\u003cp\u003eBar glasses\u003c\/p\u003e\n\u003cp\u003eCoffee cups\u003c\/p\u003e\n\u003cp\u003eSmall trays\u003c\/p\u003e\n\u003cp\u003eCutlery\u003c\/p\u003e\n\u003cp\u003eFlatware\u003c\/p\u003e\n\u003cp\u003eCooking utensils that fit securely in a compatible rack\u003c\/p\u003e\n\u003cp\u003eSmall food-preparation tools\u003c\/p\u003e\n\u003cp\u003eOther commercial wares approved for machine washing and chemical sanitizing\u003c\/p\u003e\n\u003cp\u003eFragile, lightweight, unusually tall, hollow-handled, wooden, electrically powered, or chemical-sensitive items may not be suitable.\u003c\/p\u003e\n\u003ch3\u003eChemical-Dispensing System\u003c\/h3\u003e\n\u003cp\u003eThe L-1X is designed with three separate chemical functions:\u003c\/p\u003e\n\u003cp\u003eDetergent dispensing\u003c\/p\u003e\n\u003cp\u003eSanitizer dispensing\u003c\/p\u003e\n\u003cp\u003eRinse-aid dispensing\u003c\/p\u003e\n\u003cp\u003eEach chemical pump is controlled by the machine’s cam timer.\u003c\/p\u003e\n\u003cp\u003eThe manufacturer identifies:\u003c\/p\u003e\n\u003cp\u003eCam 2: Detergent pump\u003c\/p\u003e\n\u003cp\u003eCam 5: Sanitizer pump\u003c\/p\u003e\n\u003cp\u003eCam 6: Rinse-aid pump\u003c\/p\u003e\n\u003cp\u003eThe chemical dosage must be calibrated after installation.\u003c\/p\u003e\n\u003cp\u003eOnly commercial-grade warewashing chemicals recommended by a professional chemical provider should be used.\u003c\/p\u003e\n\u003cp\u003eHousehold dishwashing liquid, hand soap, foaming detergent, uncontrolled bleach mixtures, or incompatible deliming chemicals must never be used.\u003c\/p\u003e\n\u003ch3\u003eChemical-System Inspection Required\u003c\/h3\u003e\n\u003cp\u003eBecause the front chemical-pump components are exposed in the supplied photograph, confirm all three pump covers, squeeze tubes, rotors, chemical lines, fittings, and prime-switch functions before operation.\u003c\/p\u003e\n\u003cp\u003ePeristaltic squeeze tubes are wear components and may require replacement even if the pump motors operate.\u003c\/p\u003e\n\u003ch3\u003eWater Requirements\u003c\/h3\u003e\n\u003cp\u003eRecommended Incoming Temperature: 140°F\u003c\/p\u003e\n\u003cp\u003eMinimum Incoming Temperature: 120°F\u003c\/p\u003e\n\u003cp\u003eWater-Inlet Size: 1\/2-Inch\u003c\/p\u003e\n\u003cp\u003ePublished Connection: 1\/2-Inch Female NPT Gate-Valve Connection\u003c\/p\u003e\n\u003cp\u003eRequired Flowing Pressure: 15–65 PSI\u003c\/p\u003e\n\u003cp\u003eRecommended Water Hardness: 3.5 Grains per Gallon or Less\u003c\/p\u003e\n\u003cp\u003eThe incoming water line must provide sufficient volume and pressure during the dishwasher’s fill period.\u003c\/p\u003e\n\u003cp\u003eA pressure-regulating valve is required when flowing pressure exceeds 65 PSI.\u003c\/p\u003e\n\u003cp\u003eOperation below 15 PSI may result in incomplete filling, poor rinsing, chemical-concentration problems, pump cavitation, or unsatisfactory washing performance.\u003c\/p\u003e\n\u003cp\u003eThe building’s hot-water system must recover quickly enough to support repeated commercial cycles.\u003c\/p\u003e\n\u003cp\u003eCMA does not recommend relying on an undersized tankless water heater for this application.\u003c\/p\u003e\n\u003ch3\u003eDrain Requirements\u003c\/h3\u003e\n\u003cp\u003eDrain Connection: 1-Inch\u003c\/p\u003e\n\u003cp\u003eDrain Type: Pump-Assisted Drain\u003c\/p\u003e\n\u003cp\u003ePublished Outlet: 1-Inch Male NPT or Barbed Connection Depending on Installed Components\u003c\/p\u003e\n\u003cp\u003eAir Gap Required: Yes\u003c\/p\u003e\n\u003cp\u003eThe drain must terminate above an approved floor drain or other code-compliant receptor with the required air gap.\u003c\/p\u003e\n\u003cp\u003eThe manufacturer describes an air gap of at least one inch or two pipe diameters, whichever is greater, above the flood-level rim of the approved drain receptor.\u003c\/p\u003e\n\u003cp\u003eThe final drain layout must comply with local plumbing and health codes.\u003c\/p\u003e\n\u003cp\u003eDo not install an arrangement that permits sewage, wastewater, or drain gases to flow back into the dishwasher.\u003c\/p\u003e\n\u003ch3\u003ePump System\u003c\/h3\u003e\n\u003cp\u003e1 HP commercial wash-pump motor\u003c\/p\u003e\n\u003cp\u003eApproximately 35-GPM circulation\u003c\/p\u003e\n\u003cp\u003eApproximately 7–10 PSI at the spray nozzles\u003c\/p\u003e\n\u003cp\u003eStainless steel pump shaft\u003c\/p\u003e\n\u003cp\u003eCommercial pump impeller\u003c\/p\u003e\n\u003cp\u003ePump-assisted drain function\u003c\/p\u003e\n\u003cp\u003eAutomatic wash-water evacuation\u003c\/p\u003e\n\u003cp\u003eFresh-water refill between wash and rinse portions\u003c\/p\u003e\n\u003cp\u003eRemovable drain screen protecting the pump\u003c\/p\u003e\n\u003cp\u003eThe drain screen must remain installed whenever the machine operates. Broken glass, food debris, labels, straws, toothpicks, flatware, and other solids can damage or obstruct the pump.\u003c\/p\u003e\n\u003ch3\u003eElectrical Specifications\u003c\/h3\u003e\n\u003cp\u003ePower Type: Electric\u003c\/p\u003e\n\u003cp\u003eVoltage: 115V\u003c\/p\u003e\n\u003cp\u003ePhase: Single Phase\u003c\/p\u003e\n\u003cp\u003eFrequency: 60Hz\u003c\/p\u003e\n\u003cp\u003eData-Plate Amperage: 16A\u003c\/p\u003e\n\u003cp\u003eManufacturer Published Amperage: Approximately 15.8A\u003c\/p\u003e\n\u003cp\u003eRecommended Dedicated Circuit: 20A\u003c\/p\u003e\n\u003cp\u003eWash-Pump Motor Load: Approximately 13.4A\u003c\/p\u003e\n\u003cp\u003eSustainer Heater: 800W\u003c\/p\u003e\n\u003cp\u003eConnection Type: Commercial Hardwired Installation\u003c\/p\u003e\n\u003cp\u003eStandard Household Plug: Not Applicable\u003c\/p\u003e\n\u003cp\u003eThe unit requires a dedicated, grounded 115V circuit installed according to the rating plate and applicable electrical codes.\u003c\/p\u003e\n\u003cp\u003eThis model should not be connected using:\u003c\/p\u003e\n\u003cp\u003eA standard household extension cord\u003c\/p\u003e\n\u003cp\u003eA portable power strip\u003c\/p\u003e\n\u003cp\u003eA household adapter\u003c\/p\u003e\n\u003cp\u003eA light-duty receptacle\u003c\/p\u003e\n\u003cp\u003eAn undersized conductor\u003c\/p\u003e\n\u003cp\u003eAn ungrounded circuit\u003c\/p\u003e\n\u003cp\u003eA shared kitchen-appliance circuit\u003c\/p\u003e\n\u003cp\u003eA voltage converter\u003c\/p\u003e\n\u003cp\u003eA generator without verified capacity and grounding\u003c\/p\u003e\n\u003cp\u003eUse copper conductors rated for the installation requirements. The CMA manual specifies copper wire with a minimum 90°C rating.\u003c\/p\u003e\n\u003cp\u003eA licensed commercial electrician must verify the disconnect, breaker, conductors, grounding, and final hardwired connection.\u003c\/p\u003e\n\u003ch3\u003eDimensions\u003c\/h3\u003e\n\u003cp\u003eWidth: 24 in\u003c\/p\u003e\n\u003cp\u003eDepth: 23.5 in\u003c\/p\u003e\n\u003cp\u003ePublished Overall Height: Approximately 31 in\u003c\/p\u003e\n\u003cp\u003eOlder Manual Frame Height: Approximately 30 in\u003c\/p\u003e\n\u003cp\u003eMaximum Ware Clearance: Approximately 12.125 in\u003c\/p\u003e\n\u003cp\u003eAdjustable Legs: Approximately 4-Inch Manufacturer-Style Legs\u003c\/p\u003e\n\u003cp\u003eThe published dimensions do not include:\u003c\/p\u003e\n\u003cp\u003eRequired service access\u003c\/p\u003e\n\u003cp\u003eWater shutoff and supply hose\u003c\/p\u003e\n\u003cp\u003eElectrical disconnect\u003c\/p\u003e\n\u003cp\u003eHardwired conduit\u003c\/p\u003e\n\u003cp\u003eChemical containers\u003c\/p\u003e\n\u003cp\u003eChemical pickup tubing\u003c\/p\u003e\n\u003cp\u003eDrain hose\u003c\/p\u003e\n\u003cp\u003eAir gap\u003c\/p\u003e\n\u003cp\u003eAdjacent drainboard\u003c\/p\u003e\n\u003cp\u003eRack-storage shelving\u003c\/p\u003e\n\u003cp\u003eThe temporary rolling cart shown in the photograph\u003c\/p\u003e\n\u003cp\u003eThe physical unit should be measured before modifying an existing counter or dish area.\u003c\/p\u003e\n\u003ch3\u003eWeight\u003c\/h3\u003e\n\u003cp\u003eCurrent Published Shipping Weight: Approximately 172 lb \/ 78 kg\u003c\/p\u003e\n\u003cp\u003eOlder CMA Manual Shipping Weight: Approximately 190 lb \/ 86.2 kg\u003c\/p\u003e\n\u003cp\u003ePublished weights vary by document revision, heater configuration, packaging, and installed accessories.\u003c\/p\u003e\n\u003cp\u003eThe actual used-unit freight weight should be measured before preparing a bill of lading.\u003c\/p\u003e\n\u003cp\u003eUse a properly rated appliance dolly, pallet jack, lift gate, or other commercial material-handling equipment.\u003c\/p\u003e\n\u003cp\u003eDo not lift the machine by the door, control drawer, switches, chemical pumps, drain connection, water connection, or utility hoses.\u003c\/p\u003e\n\u003ch3\u003eConstruction\u003c\/h3\u003e\n\u003cp\u003eStainless steel exterior\u003c\/p\u003e\n\u003cp\u003eStainless steel wash chamber\u003c\/p\u003e\n\u003cp\u003eStainless steel top panel\u003c\/p\u003e\n\u003cp\u003eStainless steel front door\u003c\/p\u003e\n\u003cp\u003eEnclosed commercial cabinet\u003c\/p\u003e\n\u003cp\u003eRemovable upper spray arm\u003c\/p\u003e\n\u003cp\u003eRemovable lower spray arm\u003c\/p\u003e\n\u003cp\u003eReinforced spray-arm end caps\u003c\/p\u003e\n\u003cp\u003eCommercial drain screen\u003c\/p\u003e\n\u003cp\u003eWash-tank sump\u003c\/p\u003e\n\u003cp\u003ePump-assisted drain system\u003c\/p\u003e\n\u003cp\u003eCommercial water solenoid\u003c\/p\u003e\n\u003cp\u003eVacuum-breaker assembly\u003c\/p\u003e\n\u003cp\u003eOne-horsepower wash-pump motor\u003c\/p\u003e\n\u003cp\u003eStainless steel pump shaft\u003c\/p\u003e\n\u003cp\u003eCommercial timer system\u003c\/p\u003e\n\u003cp\u003eSliding electrical control drawer\u003c\/p\u003e\n\u003cp\u003eThree chemical-pump positions\u003c\/p\u003e\n\u003cp\u003eDetergent control\u003c\/p\u003e\n\u003cp\u003eSanitizer control\u003c\/p\u003e\n\u003cp\u003eRinse-aid control\u003c\/p\u003e\n\u003cp\u003eInstant-start circuitry\u003c\/p\u003e\n\u003cp\u003eCycle-running indicator\u003c\/p\u003e\n\u003cp\u003eManual fill\/start control\u003c\/p\u003e\n\u003cp\u003eManual drain control\u003c\/p\u003e\n\u003cp\u003eDeliming mode\u003c\/p\u003e\n\u003cp\u003eDoor safety control\u003c\/p\u003e\n\u003cp\u003eWater-level safety control\u003c\/p\u003e\n\u003cp\u003e800-watt sustainer heater\u003c\/p\u003e\n\u003cp\u003eAdjustable leveling legs\u003c\/p\u003e\n\u003ch3\u003eControls\u003c\/h3\u003e\n\u003cp\u003ePower control\u003c\/p\u003e\n\u003cp\u003eFill\/start switch\u003c\/p\u003e\n\u003cp\u003eAutomatic cycle start\u003c\/p\u003e\n\u003cp\u003eDrain control\u003c\/p\u003e\n\u003cp\u003eDelime\/normal control\u003c\/p\u003e\n\u003cp\u003eChemical-prime controls\u003c\/p\u003e\n\u003cp\u003eCycle-running indicator\u003c\/p\u003e\n\u003cp\u003eMechanical cycle counter\u003c\/p\u003e\n\u003cp\u003eCam-timer system\u003c\/p\u003e\n\u003cp\u003eDetergent-pump timing\u003c\/p\u003e\n\u003cp\u003eSanitizer-pump timing\u003c\/p\u003e\n\u003cp\u003eRinse-aid-pump timing\u003c\/p\u003e\n\u003cp\u003eWater-fill timing\u003c\/p\u003e\n\u003cp\u003ePump-motor timing\u003c\/p\u003e\n\u003cp\u003eSustainer-heater timing\u003c\/p\u003e\n\u003cp\u003eThe sliding “Works-In-A-Drawer” control arrangement allows qualified technicians to access electrical and timer components more easily.\u003c\/p\u003e\n\u003cp\u003eElectrical power must be disconnected at the building breaker before the control drawer is opened. The manufacturer warns that an internal terminal can remain energized even when the machine’s front power switch is off.\u003c\/p\u003e\n\u003ch3\u003eKey Features\u003c\/h3\u003e\n\u003cp\u003eCompact undercounter design\u003c\/p\u003e\n\u003cp\u003e24-inch-wide footprint\u003c\/p\u003e\n\u003cp\u003e30 racks per hour\u003c\/p\u003e\n\u003cp\u003eTwo-minute automatic cycle\u003c\/p\u003e\n\u003cp\u003eLow-temperature chemical sanitizing\u003c\/p\u003e\n\u003cp\u003e800-watt sustainer heater\u003c\/p\u003e\n\u003cp\u003eMaintains wash-tank heat between cycles\u003c\/p\u003e\n\u003cp\u003e115V operation\u003c\/p\u003e\n\u003cp\u003eSingle-phase electrical configuration\u003c\/p\u003e\n\u003cp\u003e16-amp data-plate rating\u003c\/p\u003e\n\u003cp\u003eDedicated 20-amp circuit recommended\u003c\/p\u003e\n\u003cp\u003eOne-horsepower wash pump\u003c\/p\u003e\n\u003cp\u003eApproximately 35-GPM water circulation\u003c\/p\u003e\n\u003cp\u003eApproximately 1.7 gallons per rack\u003c\/p\u003e\n\u003cp\u003ePump-assisted draining\u003c\/p\u003e\n\u003cp\u003eFresh-water rinse portion\u003c\/p\u003e\n\u003cp\u003eBuilt-in detergent dispensing\u003c\/p\u003e\n\u003cp\u003eBuilt-in sanitizer dispensing\u003c\/p\u003e\n\u003cp\u003eBuilt-in rinse-aid dispensing\u003c\/p\u003e\n\u003cp\u003eChemical-prime switches\u003c\/p\u003e\n\u003cp\u003eAutomatic chemical timing\u003c\/p\u003e\n\u003cp\u003eAutomatic fill and flush sequence\u003c\/p\u003e\n\u003cp\u003eRemovable upper spray arm\u003c\/p\u003e\n\u003cp\u003eRemovable lower spray arm\u003c\/p\u003e\n\u003cp\u003eRemovable drain screen\u003c\/p\u003e\n\u003cp\u003eInstant-start control\u003c\/p\u003e\n\u003cp\u003eCycle counter\u003c\/p\u003e\n\u003cp\u003eSliding service drawer\u003c\/p\u003e\n\u003cp\u003eStainless steel construction\u003c\/p\u003e\n\u003cp\u003eAdjustable leveling legs\u003c\/p\u003e\n\u003cp\u003eUL Listed\u003c\/p\u003e\n\u003cp\u003eNSF marked\u003c\/p\u003e\n\u003cp\u003eCommercial foodservice design\u003c\/p\u003e\n\u003ch3\u003eSafety Systems\u003c\/h3\u003e\n\u003cp\u003eDoor safety switch\u003c\/p\u003e\n\u003cp\u003eWater-level float protection\u003c\/p\u003e\n\u003cp\u003eHeater control thermostat\u003c\/p\u003e\n\u003cp\u003eHeater relay\u003c\/p\u003e\n\u003cp\u003eDedicated grounding provision\u003c\/p\u003e\n\u003cp\u003eDrain-screen protection\u003c\/p\u003e\n\u003cp\u003eAutomatic cycle control\u003c\/p\u003e\n\u003cp\u003eCommercial electrical contactor\u003c\/p\u003e\n\u003cp\u003eWater-inlet strainer\u003c\/p\u003e\n\u003cp\u003eVacuum breaker\u003c\/p\u003e\n\u003cp\u003eControlled chemical dosing\u003c\/p\u003e\n\u003cp\u003eThe door switch, float switch, grounding system, thermostat, relays, drain screen, chemical controls, or other safety devices must never be bypassed.\u003c\/p\u003e\n\u003cp\u003eDo not operate the sustainer heater with an improperly filled tank.\u003c\/p\u003e\n\u003cp\u003eDo not operate the wash pump without the drain screen.\u003c\/p\u003e\n\u003cp\u003eDo not reach inside the chamber while the cycle is operating.\u003c\/p\u003e\n\u003cp\u003eDo not combine chlorine sanitizer with acids, ammonia, incompatible delimers, or other chemicals. Dangerous gases can be produced.\u003c\/p\u003e\n\u003ch3\u003eCertifications\u003c\/h3\u003e\n\u003cp\u003eThe supplied data plate visibly confirms:\u003c\/p\u003e\n\u003ch4\u003eUL Listed Commercial Dishwasher\u003c\/h4\u003e\n\u003ch4\u003eNSF Marked\u003c\/h4\u003e\n\u003cp\u003eThe plate shows the UL commercial-dishwasher marking 864T.\u003c\/p\u003e\n\u003cp\u003eThe physical certification plate should remain attached and readable.\u003c\/p\u003e\n\u003cp\u003eIf a health department, electrical inspector, architect, or authority having jurisdiction requires a particular standard number, verify the physical data plate before installation.\u003c\/p\u003e\n\u003ch3\u003eSuitable Applications\u003c\/h3\u003e\n\u003cp\u003eRestaurants\u003c\/p\u003e\n\u003cp\u003eCoffee shops\u003c\/p\u003e\n\u003cp\u003eBars\u003c\/p\u003e\n\u003cp\u003ePubs\u003c\/p\u003e\n\u003cp\u003eCafés\u003c\/p\u003e\n\u003cp\u003eBakeries\u003c\/p\u003e\n\u003cp\u003eDessert shops\u003c\/p\u003e\n\u003cp\u003eIce-cream shops\u003c\/p\u003e\n\u003cp\u003eJuice bars\u003c\/p\u003e\n\u003cp\u003eSmall hotels\u003c\/p\u003e\n\u003cp\u003eCatering facilities\u003c\/p\u003e\n\u003cp\u003eBanquet preparation areas\u003c\/p\u003e\n\u003cp\u003eConvenience stores\u003c\/p\u003e\n\u003cp\u003eConcession operations\u003c\/p\u003e\n\u003cp\u003eCorporate break rooms with commercial warewashing requirements\u003c\/p\u003e\n\u003cp\u003eChurch kitchens\u003c\/p\u003e\n\u003cp\u003eDaycare kitchens where permitted\u003c\/p\u003e\n\u003cp\u003eAssisted-living foodservice\u003c\/p\u003e\n\u003cp\u003eSmall institutional kitchens\u003c\/p\u003e\n\u003cp\u003eSatellite kitchens\u003c\/p\u003e\n\u003cp\u003eFood trucks or trailers with professionally engineered utilities and code approval\u003c\/p\u003e\n\u003cp\u003eFinal suitability depends on available hot water, drainage, ventilation, electrical service, chemical support, local health codes, and production requirements.\u003c\/p\u003e\n\u003ch3\u003eManufacturing Information\u003c\/h3\u003e\n\u003cp\u003eBrand: CMA Dishmachines\u003c\/p\u003e\n\u003cp\u003eManufacturer: CMA Dishmachines\u003c\/p\u003e\n\u003cp\u003eExact Model: L-1X\u003c\/p\u003e\n\u003cp\u003eConfiguration: W\/HTR Sustainer-Heater Version\u003c\/p\u003e\n\u003cp\u003eSerial Number: 216571\u003c\/p\u003e\n\u003cp\u003eVoltage: 115V\u003c\/p\u003e\n\u003cp\u003ePhase: Single Phase\u003c\/p\u003e\n\u003cp\u003eAmperage: 16A\u003c\/p\u003e\n\u003cp\u003eManufacturer Location Shown on Plate: Garden Grove, California\u003c\/p\u003e\n\u003cp\u003eCountry of Manufacture: Not Explicitly Stated on the Supplied Data Plate\u003c\/p\u003e\n\u003cp\u003eManufacturing Date: Not Confirmed from the Supplied Plate\u003c\/p\u003e\n\u003cp\u003eDo not estimate the manufacturing year from the serial number without confirmation from CMA Dishmachines.\u003c\/p\u003e\n\u003ch3\u003eIncluded\u003c\/h3\u003e\n\u003cp\u003eOne CMA Dishmachines L-1X commercial dishwasher\u003c\/p\u003e\n\u003cp\u003eInstalled stainless steel cabinet\u003c\/p\u003e\n\u003cp\u003eInstalled stainless steel door\u003c\/p\u003e\n\u003cp\u003eInstalled control drawer\u003c\/p\u003e\n\u003cp\u003eInstalled operating switches\u003c\/p\u003e\n\u003cp\u003eInstalled mechanical cycle counter\u003c\/p\u003e\n\u003cp\u003eInstalled wash-pump system\u003c\/p\u003e\n\u003cp\u003eInstalled pump-drain system\u003c\/p\u003e\n\u003cp\u003eInstalled 800-watt sustainer-heater configuration\u003c\/p\u003e\n\u003cp\u003eInstalled water-inlet components\u003c\/p\u003e\n\u003cp\u003eInstalled drain components remaining with the machine\u003c\/p\u003e\n\u003cp\u003eInstalled chemical-pump motors and assemblies remaining with the machine\u003c\/p\u003e\n\u003cp\u003eInstalled adjustable legs\u003c\/p\u003e\n\u003cp\u003eManufacturer identification plate\u003c\/p\u003e\n\u003cp\u003eUL and NSF markings\u003c\/p\u003e\n\u003cp\u003eAdvantage Chemical service sticker\u003c\/p\u003e\n\u003cp\u003eAll permanently installed components shown in the supplied photographs\u003c\/p\u003e\n\u003cp\u003eUnit sold exactly as pictured\u003c\/p\u003e\n\u003ch3\u003eNot Included\u003c\/h3\u003e\n\u003cp\u003eRolling shop cart shown beneath the dishwasher\u003c\/p\u003e\n\u003cp\u003eDish racks unless separately confirmed at pickup\u003c\/p\u003e\n\u003cp\u003ePeg rack\u003c\/p\u003e\n\u003cp\u003eOpen combination rack\u003c\/p\u003e\n\u003cp\u003eGlass rack\u003c\/p\u003e\n\u003cp\u003eFlatware rack\u003c\/p\u003e\n\u003cp\u003eRack-storage shelf\u003c\/p\u003e\n\u003cp\u003eDrainboard\u003c\/p\u003e\n\u003cp\u003eDirty-dish table\u003c\/p\u003e\n\u003cp\u003eClean-dish table\u003c\/p\u003e\n\u003cp\u003eChemical containers\u003c\/p\u003e\n\u003cp\u003eCommercial detergent\u003c\/p\u003e\n\u003cp\u003eChemical sanitizer\u003c\/p\u003e\n\u003cp\u003eRinse aid\u003c\/p\u003e\n\u003cp\u003eReplacement squeeze tubes\u003c\/p\u003e\n\u003cp\u003eChemical pickup tubing unless physically present\u003c\/p\u003e\n\u003cp\u003eChemical-pump covers not visible in the photographs\u003c\/p\u003e\n\u003cp\u003eLow-chemical alarm unless physically confirmed\u003c\/p\u003e\n\u003cp\u003eWater softener\u003c\/p\u003e\n\u003cp\u003eIron filter\u003c\/p\u003e\n\u003cp\u003eChloride-treatment system\u003c\/p\u003e\n\u003cp\u003ePressure regulator\u003c\/p\u003e\n\u003cp\u003eWater-supply hose\u003c\/p\u003e\n\u003cp\u003eWater shutoff valve\u003c\/p\u003e\n\u003cp\u003eBackflow-protection equipment beyond installed components\u003c\/p\u003e\n\u003cp\u003eDrain hose unless physically present\u003c\/p\u003e\n\u003cp\u003eFloor drain\u003c\/p\u003e\n\u003cp\u003eAir-gap assembly\u003c\/p\u003e\n\u003cp\u003eElectrical disconnect\u003c\/p\u003e\n\u003cp\u003eBuilding wiring\u003c\/p\u003e\n\u003cp\u003eElectrical conduit\u003c\/p\u003e\n\u003cp\u003ePower plug\u003c\/p\u003e\n\u003cp\u003eExtension cord\u003c\/p\u003e\n\u003cp\u003eVoltage transformer\u003c\/p\u003e\n\u003cp\u003eInstallation labor\u003c\/p\u003e\n\u003cp\u003eChemical setup and calibration\u003c\/p\u003e\n\u003cp\u003eHealth-department inspection\u003c\/p\u003e\n\u003cp\u003eFreight delivery\u003c\/p\u003e\n\u003cp\u003eLift-gate service\u003c\/p\u003e\n\u003cp\u003eOperator manual\u003c\/p\u003e\n\u003cp\u003eReplacement parts\u003c\/p\u003e\n\u003cp\u003eAccessories not shown in the supplied photographs\u003c\/p\u003e\n\u003ch3\u003eInstallation Requirements\u003c\/h3\u003e\n\u003cp\u003eInstallation must be completed by qualified commercial-equipment technicians, electricians, plumbers, and chemical-service professionals.\u003c\/p\u003e\n\u003cp\u003ePlace the dishwasher on a level, structurally sound floor.\u003c\/p\u003e\n\u003cp\u003eLevel the machine from front to back and side to side to prevent door leaks and water-level problems.\u003c\/p\u003e\n\u003cp\u003eProvide a dedicated grounded 115V, single-phase, 60Hz electrical circuit.\u003c\/p\u003e\n\u003cp\u003eProvide a properly sized 20-amp breaker.\u003c\/p\u003e\n\u003cp\u003eHardwire the machine according to the physical wiring diagram and data plate.\u003c\/p\u003e\n\u003cp\u003eProvide a minimum 1\/2-inch hot-water line.\u003c\/p\u003e\n\u003cp\u003eSupply water at a minimum of 120°F.\u003c\/p\u003e\n\u003cp\u003eA consistent 140°F supply is recommended.\u003c\/p\u003e\n\u003cp\u003eProvide 15–65 PSI flowing water pressure.\u003c\/p\u003e\n\u003cp\u003eInstall a pressure regulator when pressure exceeds 65 PSI.\u003c\/p\u003e\n\u003cp\u003eProvide a 1-inch drain connection with a code-compliant air gap.\u003c\/p\u003e\n\u003cp\u003eFlush the building water line before connecting it to the dishwasher.\u003c\/p\u003e\n\u003cp\u003eUse a flexible-enough water connection to permit the machine to be moved for cleaning and service.\u003c\/p\u003e\n\u003cp\u003eProvide commercial detergent, sanitizer, and rinse-aid containers.\u003c\/p\u003e\n\u003cp\u003eInspect all three chemical pumps.\u003c\/p\u003e\n\u003cp\u003eReplace worn chemical squeeze tubes.\u003c\/p\u003e\n\u003cp\u003eInstall any missing pump covers.\u003c\/p\u003e\n\u003cp\u003eCalibrate detergent dosage.\u003c\/p\u003e\n\u003cp\u003eCalibrate sanitizer dosage.\u003c\/p\u003e\n\u003cp\u003eCalibrate rinse-aid dosage.\u003c\/p\u003e\n\u003cp\u003eVerify sanitizer concentration with the approved test method.\u003c\/p\u003e\n\u003cp\u003eConfirm the drain screen is correctly installed.\u003c\/p\u003e\n\u003cp\u003eConfirm both spray arms are installed and rotate freely.\u003c\/p\u003e\n\u003cp\u003eConfirm all spray-arm end caps are secure.\u003c\/p\u003e\n\u003cp\u003eConfirm the tank fills to the correct line.\u003c\/p\u003e\n\u003cp\u003eConfirm the heater operates only when the tank contains sufficient water.\u003c\/p\u003e\n\u003cp\u003eConfirm the drain valve opens and closes correctly.\u003c\/p\u003e\n\u003cp\u003eVerify the door safety switch.\u003c\/p\u003e\n\u003cp\u003eProtect nearby wood, laminate, veneer, and other moisture-sensitive surfaces from steam and commercial chemicals.\u003c\/p\u003e\n\u003cp\u003eComply with all applicable electrical, plumbing, health, sanitation, fire, and building codes.\u003c\/p\u003e\n\u003ch3\u003eCleaning \u0026amp; Care\u003c\/h3\u003e\n\u003cp\u003ePre-scrape plates and wares before loading.\u003c\/p\u003e\n\u003cp\u003eRemove bones, toothpicks, labels, straws, napkins, plastic wrap, foil, and large food particles.\u003c\/p\u003e\n\u003cp\u003eLoad wares securely in compatible racks.\u003c\/p\u003e\n\u003cp\u003eDo not overcrowd racks.\u003c\/p\u003e\n\u003cp\u003eConfirm that spray paths are not obstructed.\u003c\/p\u003e\n\u003cp\u003eMaintain sufficient detergent, sanitizer, and rinse-aid supply.\u003c\/p\u003e\n\u003cp\u003eTest sanitizer concentration as required.\u003c\/p\u003e\n\u003cp\u003eAt the end of each shift, hold the drain control only until the machine is fully drained.\u003c\/p\u003e\n\u003cp\u003eDo not continue running the pump after the tank has emptied.\u003c\/p\u003e\n\u003cp\u003eRemove and clean the drain screen.\u003c\/p\u003e\n\u003cp\u003eRemove and clean the upper spray arm.\u003c\/p\u003e\n\u003cp\u003eRemove and clean the lower spray arm.\u003c\/p\u003e\n\u003cp\u003eInspect every spray nozzle for scale or food obstruction.\u003c\/p\u003e\n\u003cp\u003eConfirm spray-arm end caps are secure.\u003c\/p\u003e\n\u003cp\u003eRinse the interior chamber.\u003c\/p\u003e\n\u003cp\u003eWipe the door gasket and sealing surfaces.\u003c\/p\u003e\n\u003cp\u003eClean the stainless steel exterior with mild detergent and a soft cloth.\u003c\/p\u003e\n\u003cp\u003eWipe in the direction of the stainless steel grain.\u003c\/p\u003e\n\u003cp\u003eDry exterior surfaces after cleaning.\u003c\/p\u003e\n\u003cp\u003eDo not use steel wool.\u003c\/p\u003e\n\u003cp\u003eDo not use wire brushes.\u003c\/p\u003e\n\u003cp\u003eDo not use metal scrapers.\u003c\/p\u003e\n\u003cp\u003eDo not use household dishwashing liquid.\u003c\/p\u003e\n\u003cp\u003eDo not use foaming detergent.\u003c\/p\u003e\n\u003cp\u003eDo not pressure-wash the machine.\u003c\/p\u003e\n\u003cp\u003eDo not spray electrical switches or chemical-pump motors.\u003c\/p\u003e\n\u003cp\u003eDo not immerse electrical components.\u003c\/p\u003e\n\u003cp\u003eInspect chemical squeeze tubes regularly.\u003c\/p\u003e\n\u003cp\u003eReplace hardened, cracked, flattened, leaking, or chemically damaged tubes.\u003c\/p\u003e\n\u003cp\u003eInspect the interior for mineral accumulation.\u003c\/p\u003e\n\u003cp\u003eHave deliming completed by a qualified chemical specialist.\u003c\/p\u003e\n\u003cp\u003eNever mix delimer with chlorine sanitizer.\u003c\/p\u003e\n\u003cp\u003eMaintain treated water at approximately 3.5 grains per gallon or less where practical.\u003c\/p\u003e\n\u003cp\u003eUse a qualified technician for timer, motor, pump, drain-valve, heater, thermostat, wiring, door-switch, float-switch, or chemical-pump repairs.\u003c\/p\u003e\n\u003ch3\u003eImportant Notes\u003c\/h3\u003e\n\u003cp\u003eUsed commercial dishwasher\u003c\/p\u003e\n\u003cp\u003eFully tested and operational before listing\u003c\/p\u003e\n\u003cp\u003eExact model is L-1X\u003c\/p\u003e\n\u003cp\u003eConfiguration includes a sustainer heater\u003c\/p\u003e\n\u003cp\u003eSustainer heater is 800W\u003c\/p\u003e\n\u003cp\u003eSustainer heater is not a booster heater\u003c\/p\u003e\n\u003cp\u003eLow-temperature chemical-sanitizing machine\u003c\/p\u003e\n\u003cp\u003eNot a high-temperature 180°F rinse machine\u003c\/p\u003e\n\u003cp\u003eRequires commercial detergent\u003c\/p\u003e\n\u003cp\u003eRequires commercial sanitizer\u003c\/p\u003e\n\u003cp\u003eRequires rinse aid\u003c\/p\u003e\n\u003cp\u003eChemical pumps must be inspected and calibrated\u003c\/p\u003e\n\u003cp\u003eLower chemical-pump covers are not visible\u003c\/p\u003e\n\u003cp\u003eChemical tubing is not clearly visible\u003c\/p\u003e\n\u003cp\u003eNo racks are shown\u003c\/p\u003e\n\u003cp\u003eRacks are not guaranteed included\u003c\/p\u003e\n\u003cp\u003eRolling cart is not included\u003c\/p\u003e\n\u003cp\u003eData plate confirms 115V\u003c\/p\u003e\n\u003cp\u003eData plate confirms single-phase operation\u003c\/p\u003e\n\u003cp\u003eData plate confirms 16A\u003c\/p\u003e\n\u003cp\u003eDedicated 20A circuit recommended\u003c\/p\u003e\n\u003cp\u003eCommercial hardwired connection required\u003c\/p\u003e\n\u003cp\u003eNo standard power plug\u003c\/p\u003e\n\u003cp\u003eRequires a minimum 120°F water supply\u003c\/p\u003e\n\u003cp\u003e140°F incoming water is recommended\u003c\/p\u003e\n\u003cp\u003eRequires 15–65 PSI flowing pressure\u003c\/p\u003e\n\u003cp\u003eRequires a 1\/2-inch water connection\u003c\/p\u003e\n\u003cp\u003eRequires a 1-inch drain connection\u003c\/p\u003e\n\u003cp\u003eRequires a code-compliant air gap\u003c\/p\u003e\n\u003cp\u003eProcesses up to 30 racks per hour\u003c\/p\u003e\n\u003cp\u003eTwo-minute automatic cycle\u003c\/p\u003e\n\u003cp\u003eApproximately 1.7 gallons per rack\u003c\/p\u003e\n\u003cp\u003eApproximately 35-GPM wash-pump capacity\u003c\/p\u003e\n\u003cp\u003eApproximately 12.125-inch ware clearance\u003c\/p\u003e\n\u003cp\u003eStainless steel construction\u003c\/p\u003e\n\u003cp\u003eUL Listed\u003c\/p\u003e\n\u003cp\u003eNSF marked\u003c\/p\u003e\n\u003cp\u003eSerial number 216571\u003c\/p\u003e\n\u003cp\u003eManufacturing date not confirmed\u003c\/p\u003e\n\u003cp\u003eInterior is not shown in the supplied photographs\u003c\/p\u003e\n\u003cp\u003eRear utility connections are not shown\u003c\/p\u003e\n\u003cp\u003eInspect spray arms and drain screen before purchase\u003c\/p\u003e\n\u003cp\u003eInspect chemical components before commercial operation\u003c\/p\u003e\n\u003cp\u003eNo manufacturer warranty included\u003c\/p\u003e\n\u003cp\u003eSold as-is, where-is\u003c\/p\u003e\n\u003cp\u003eShipping calculated at checkout\u003c\/p\u003e\n\u003cp\u003eFreight or local pickup recommended\u003c\/p\u003e\n\u003cp\u003eLocal pickup available\u003c\/p\u003e","brand":"CMA Dishmachines","offers":[{"title":"Default Title","offer_id":47747629875378,"sku":"CMA-L-DWS-1350","price":1948.33,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0746\/0326\/6226\/files\/5e8990e3-a985-40a7-a164-425b04e6be4c2.jpg?v=1784769203","url":"https:\/\/oasis-restaurant-equipment.myshopify.com\/products\/well-maintained-condition-cma-dishmachines-l-1x-w-htr-24-low-temperature-undercounter-dishwasher-30-racks-hour-115v-fully-tested-operational","provider":"Oasis Restaurant Equipment","version":"1.0","type":"link"}