alt Hacker NewsRestaurant dishwashers use an enormous amount of water. They require a hot water supply that’s much hotter than residential heaters typically supply. They require a more complete manual pre-rinse and scrub. They only accept kitchenware that’s made for them and destroy the rest.
Restaurants cycle dishes a lot during a single mealtime. Homes don’t. I don’t think “I can’t wait 2 hours” is typically a real problem.
Replies
Those Restaurant “dishwashers” are sanatizers. A dishwasher is a person in a restaurant. They are the ones removing and getting the dish clean.
the real problem with home dishwasher is that it extend the duration of the task.
the task is prepare food, eat, clean. when you leave the kitchen and come back the next day the task is now different, its unpack, prepare,eat,clean.
you are constantly not finishing today's tasks. it lives to see another day. if you can fix it, bound it to the workflow, you will be a billionaire
Those I've used in the UK aren't so bad, they're cold fill only with a heating element in the sump. It takes maybe 15 minutes to fill and get up to temperature at the start of a shift, after that each cycle is ~2 minutes.
The hot water is recirculated during the wash, the rinse uses fresh water from the tap with the excess going out an overflow. A little sump water gets replaced every cycle, but enough stays that it's back up to temperature before you've emptied and refilled it. There's also a small peristaltic pump to top up the detergent directly from the bottle.
Not much benefit in a home setting unless you fancy having it hot and ready 24/7 though.