Scullery Pot & Pan Dishwashers

Scullery dishwashers are designed for large commercial cookware, including pots, pans, sheet pans, trays, bowls, utensils, and other oversized foodservice items. The 27 inch clearance available on CMA Scullery models makes them suitable for washing larger items that may be difficult to clean in conventional dishwashers.

Capacity depends on the model. CMA's S-AH and S-C models are rated at 40 racks per hour, while the double-rack S-B model is rated at 80 racks per hour. This allows commercial kitchens to choose a machine based on their expected dishwashing volume.

The CMA Scullery series uses low-temperature chemical sanitizing. Models such as the S-AH and S-C are designed to sanitize using chemical pumps rather than relying on a high-temperature booster heater. The required minimum incoming water temperature is 120°F, with 140°F recommended for the S-AH/S-C configuration.

CMA Scullery models use a 90-second total cycle under their standard specifications. The cycle includes washing, rinsing, and dwell time, allowing the machines to support high-volume commercial kitchen operations.

Water consumption varies by model. CMA's S-AH and S-C models are specified at approximately 1.7 gallons per rack, while the S-B model has different water-use specifications due to its double-rack configuration. Always check the individual model specifications before selecting a machine.

A single-rack model processes one rack at a time and is generally suited to kitchens with moderate to high cookware-washing requirements. A double-rack model, such as the CMA S-B, provides greater throughput and is rated at up to 80 racks per hour. Your choice should depend on available space, expected workload, and required cleaning capacity.

A straight-through dishwasher allows racks to enter from one side and exit through the other, supporting a linear dishwashing workflow. A corner model is designed to fit into a corner configuration and can help maximize available kitchen space. CMA's S-AH is a straight-through model, while the S-C uses a corner design.

Consider your required rack capacity, cookware size, available floor space, straight-through or corner configuration, incoming water temperature, electrical requirements, water consumption, sanitation method, and daily dishwashing volume. Also verify that the available door clearance is sufficient for your largest pots, pans, and sheet pans. CMA recommends using qualified service personnel for plumbing and electrical connections and recommends water softening where appropriate to maintain optimum machine performance.