111–120 of 445 posts
A more energy efficient dishwasher would be nice though...
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https://en.wikipedia.org/wiki/Josephine_Cochrane
That's an evolution of what was invented by Joel Houghton.
However it seems those early dishwashers where pretty different to modern ones, least of all not being automatic: https://www.homestratosphere.com/dishwasher-history/
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You can blame detergent regulations for this. About a decade or so back phosphates were banned from detergents. The problem is that was the thing that made them work really well. In order to compensate for less effective detergents, cycle times have gotten longer. Phosphate detergents are still available in commercial soaps, but I don't recommend skirting the regs here as they had some solid reasoning (algae blooms).…
Aren’t phosphates a critical component of fertilizer? I’d think that’d be a far larger source of runoff than dishwashers.
My dishwasher has a beeper for when it’s done like a microwave. It drives me up a wall!! I don’t care when dishes are done, I don’t need to attend to them urgently. They can sit there clean until I’m ready for them. There is no way to disable this beeper and it goes off every minute after the cycle is complete. Thank god the dishwasher has a wall switch to the circuit so I can just kill it but oh man. Never buying Bo…
I'm pretty certain that's not an engineer's feature but rather the great idea of a product manager answering to marketing concerns wanting to make the product more "human" or some shit like that. The engineer sighed, implemented the thing, kept his job and moved on. BTW, my Samsung _played a 30 second song_ (loudly beeping) when it was done. I think it was Schubert or something? And again, no documented way to shut i…
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Aren’t phosphates a critical component of fertilizer? I’d think that’d be a far larger source of runoff than dishwashers.
You only throw fertilizer down on the lawn a couple times a year if at all and of course most of it is taken up by the plants you are feeding it to, whereas most people wash their dishes at least once a day and all of that water ends up down the drain.
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You can blame detergent regulations for this. About a decade or so back phosphates were banned from detergents. The problem is that was the thing that made them work really well. In order to compensate for less effective detergents, cycle times have gotten longer. Phosphate detergents are still available in commercial soaps, but I don't recommend skirting the regs here as they had some solid reasoning (algae blooms).…
I think the long cycles are more related to energy efficiency regulations, most dishwashers default to a 3h 'eco' cycle with 50 degC, but also have a 1h 65 degC cycle. The hot water tip does not apply in most parts of the world I think as the heating is done in the dishwasher (hence the temperature settings).
Most US dishwashers require you to hook up to hot water supply line. Problem is since they only use a gallon or two of water, if you don't run the tap first you are very likely feeding it lukewarm water. There are indeed heating elements but they don't get the water up to temp immediately - so starting things off already hot tends to help.
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Depends where you live, houses here usually have separate hot and cold water feeds and the dishwashers take only a cold input, relying on an internal heating element if they need hot water.
Not according to Maytag: https://www.maytag.com/blog/kitchen/do-dishwashers-use-hot-w...
> Water temperature: cold water.
> If water is warm: max. temperature 60°C.
I'm sure that some restaurants could use a faster dishwasher.
The primary purpose of a commercial unit is to sterilize. Cleaning off stuck food is secondary for the machines, as a by hand pre-wash is assumed.
There are two main styles to achieve sterilization:
1) chemical systems. These need a water source of around 130F, use a series of harsh chemicals for cleaning, sterilization and speeding drying. While a home water heater is usually set to a high enough temperature, the commercial dishwasher requires its compartment water to be at this temperature. This usually requires a near by instant water heater.
2) hot water systems. These rely on a water source that is around 180F and do not typically rely on additional chemicals. To get water hot enough requires an attached heater. In North America, this often requires a Three Phase electrical connection.
All of the commercial systems use vastly more energy and water. They produce huge amounts of noise. And far more steam than a home owner would want, they often require ventilation systems to deal with the steam.
This covers the basic styles of dishwashers that would be somewhat recognizable to a homeowner. In fact there are a vast number of specialized systems, depending on specific task and operational scale.
Source: I own a coffee house/bar/bakery
More info
https://www.webstaurantstore.com/guide/620/types-of-commerci...
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You only throw fertilizer down on the lawn a couple times a year if at all and of course most of it is taken up by the plants you are feeding it to, whereas most people wash their dishes at least once a day and all of that water ends up down the drain.
What about industrial agriculture?
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That is nuts and I’ll not buy an appliance with a clock for that reason.
i think messing with time is what's nuts and looking forward to the day US follows other countries in getting rid of that largely pointless busywork
The US doesn’t mess with time in some states, including where we live (Arizona).