4 ms·

Commercial kitchen ones, one single tray load, washed in 120s, comes out hot as fire so they air dry quick.

graderjs 4y ago
Came here to say this. I worked a lot in commercial kitchens as a dishwasher during college time and I love the commercial dishwashers. Super solid, superfast, super high powered, mostly super effective except for the really really greasy stains on plates or where you need to scrub some slow cooking trays or pots. I’ve always wanted to buy one from my house. From what I remember we have three cycles: a 60 second a 90 seconds and a 120 second cycle and all pretty effective. Most of the cafés I worked in (coffee, sandwiches and baked snacks mostly) basically just use 60 second cycles. That was 20 years ago though, so maybe the tech has changed by now!
- MrBuddyCasino 4y ago
  1. they’re really de-greasers, you have to pre-wash the plates 2. the surfactants used are suspected to destroy the gut barrier, because they aren’t being washed off for speed reasons, unlike consumer models
  - krageon 4y ago
    You need to rinse off what you put in if there is a lot of stuff on it, not because it will not be cleaned (it probably will) but because you don't want to have to clean that out of the machine at the end of the night. What does it mean for the gut barrier to be destroyed? I've worked in such kitchens in the past and there wasn't any material change in how I digest food or how sick I get, so I would suspect it's not as terrible as it sounds.
    - MrBuddyCasino 4y ago
      Well I guess if you're not affected it can't be an issue, can it. Also those asians should simply try milk. https://www.sciencedirect.com/science/article/pii/S0091674922014774 https://www.sciencedirect.com/science/article/pii/S009167492...
      - krageon 4y ago
        This isn't very nuanced at all - my only point was that it's not as absolute as it sounds when someone says "eating off these plates destroys your gut lining", not that there was nothing to be found at all.
      - pflanze 4y ago
        Discussion and link to the full text: https://news.ycombinator.com/item?id=33822149 https://news.ycombinator.com/item?id=33822149
    - krisoft 4y ago
      > I've worked in such kitchens in the past and there wasn't any material change in how I digest food or how sick I get, so I would suspect it's not as terrible as it sounds. MrBuddyCasino has linked the paper in a comment next to mine. I don't know enough to decide the credibility of the science itself, but that is the one people are referring to. The only thing I want to add is that it is not a danger for people working with the machine, but for the people eating from the plates cleaned by such machine. And in addition the concern is that the chemical used by the commercial machines cause chronic issues in some people after repeated exposure. Clearly if everyone who eats at a commercial kitchen would get immediately sick that would be very easy to detect. You don't need scientist to tell you that. So instead of thinking in black and white think in probabilities. The proposed mechanism is that some people (who were either pre-disposed genetically, or got a larger amount of the chemicals for some reason, or both) gets sick after a longer amount of time. > What does it mean for the gut barrier to be destroyed? Chronic inflamation disease.
      - krageon 4y ago
        I did eat there every evening that I worked there. I apologise, I was not clear.
  - fsckboy 4y ago
    many commercial kitchens use sanitizers which look like but are not washers, but they guarantee (heating and chemically) that the dishes come out germ free. They're not for food-crusted pots and pans, but work great for china, silverware, and glassware.
  - graderjs 4y ago
    I don’t think that’s true. Have you worked in a restaurant kitchen with a machine like that? Pre-wash? you can just rinse them if there’s junk. Gut? That’s surfactants, not specifically ones used in commercial dish washers. You can hurt yourself with dangerous surfactants if you don’t rinse them, when washing at home, even by hand. It’s also totally not true that surfactants are not rinsed off. The speed comes from many more jets and lots higher pressure. They are performance machines! Maybe it’s different in casinos, if that’s where you’ve worked?
babyshake 4y ago
Wow, that breaks back some sense memories (scalding hot water that actually felt kind of good) from a Hobart dishwasher of this type I used many years ago.
- bombcar 4y ago
  Hobart machines really test the limits of “dishwasher safe” - I’ve seen them crack large glass mugs just from how quickly they heat things up. Of course, they’re mainly a sanitizer.
yourapostasy 4y ago
The good reliable ones cost about $10K USD though you can get less reliable ones for $4K. You can’t run more delicate common household tablewares in them because they run so hot, nor can you use common detergent from the supermarket, they use more energy though some of the newer ones can use very little water (about 3-4 liters per load), they’re loud for the couple minutes they run their cycle, and parts and repair services are available for longer than residential models. In a home, they’ll never cost justify themselves but I still want one despite the trade offs.
hinkley 4y ago
I haven't worked in a kitchen in thirty years, and I can still recall the feel of my skin after even a half shift of working next to one of those dish cleaners. As envious as I am of their speed, I'm absolutely sure I don't want to reproduce that sensation at home.
- saiya-jin 4y ago
  I've spent 1 summer (in Maine) manning such a dishwasher (Hobart, can't forget that name even after 20 years). Efficiency monster, but you gotta be careful around it. Everything spot clean and steaming hot, it was actually much work around it since plates and cutlery were coming in very fast, and I had to also shelve the results to free up space for trays... a proper sweat shop
  - masukomi 4y ago
    and this specifically disproves the core premise & title of the article. SOME people DO need a faster dishwasher. Sometimes the next meal is always "now". Along the same lines restaurants are happy to sacrifice energy efficiency for speed, and they've already got better cleanliness than consumer machines because of those efficiency sacrifices. This also shows why we need diversity in hiring. Only someone who'd never worked in a restaurant or never considered the needs of one would write this. With diversity we can see needs that are being overlooked. With a diverse set of eyes we can see the "obvious" falsehoods in our assumptions.
    - r00fus 4y ago
      This is some person's substack, not a professional news article.
- masklinn 4y ago
  Also not sure my home dishes would cope with the rapid heating and cooling, I’m pretty sure my plates are not designed to thermal cycles that quickly, to say nothing of the glasses.
Tor3 4y ago
Yes.. I used one when I helped out after a birthday party with 80 guests. Getting the dishes through the washer wasn't the bottleneck.. everything else was slower.

Came here to say this. I worked a lot in commercial kitchens as a dishwasher during college time and I love the commercial dishwashers. Super solid, superfast, super high powered, mostly super effective except for the really really greasy stains on plates or where you need to scrub some slow cooking trays or pots. I’ve always wanted to buy one from my house. From what I remember we have three cycles: a 60 second a 90 seconds and a 120 second cycle and all pretty effective. Most of the cafés I worked in (coffee, sandwiches and baked snacks mostly) basically just use 60 second cycles. That was 20 years ago though, so maybe the tech has changed by now!

MrBuddyCasino 4y ago
1. they’re really de-greasers, you have to pre-wash the plates 2. the surfactants used are suspected to destroy the gut barrier, because they aren’t being washed off for speed reasons, unlike consumer models
- krageon 4y ago
  You need to rinse off what you put in if there is a lot of stuff on it, not because it will not be cleaned (it probably will) but because you don't want to have to clean that out of the machine at the end of the night. What does it mean for the gut barrier to be destroyed? I've worked in such kitchens in the past and there wasn't any material change in how I digest food or how sick I get, so I would suspect it's not as terrible as it sounds.
  - MrBuddyCasino 4y ago
    Well I guess if you're not affected it can't be an issue, can it. Also those asians should simply try milk. https://www.sciencedirect.com/science/article/pii/S0091674922014774 https://www.sciencedirect.com/science/article/pii/S009167492...
    - krageon 4y ago
      This isn't very nuanced at all - my only point was that it's not as absolute as it sounds when someone says "eating off these plates destroys your gut lining", not that there was nothing to be found at all.
    - pflanze 4y ago
      Discussion and link to the full text: https://news.ycombinator.com/item?id=33822149 https://news.ycombinator.com/item?id=33822149
  - krisoft 4y ago
    > I've worked in such kitchens in the past and there wasn't any material change in how I digest food or how sick I get, so I would suspect it's not as terrible as it sounds. MrBuddyCasino has linked the paper in a comment next to mine. I don't know enough to decide the credibility of the science itself, but that is the one people are referring to. The only thing I want to add is that it is not a danger for people working with the machine, but for the people eating from the plates cleaned by such machine. And in addition the concern is that the chemical used by the commercial machines cause chronic issues in some people after repeated exposure. Clearly if everyone who eats at a commercial kitchen would get immediately sick that would be very easy to detect. You don't need scientist to tell you that. So instead of thinking in black and white think in probabilities. The proposed mechanism is that some people (who were either pre-disposed genetically, or got a larger amount of the chemicals for some reason, or both) gets sick after a longer amount of time. > What does it mean for the gut barrier to be destroyed? Chronic inflamation disease.
    - krageon 4y ago
      I did eat there every evening that I worked there. I apologise, I was not clear.
- fsckboy 4y ago
  many commercial kitchens use sanitizers which look like but are not washers, but they guarantee (heating and chemically) that the dishes come out germ free. They're not for food-crusted pots and pans, but work great for china, silverware, and glassware.
- graderjs 4y ago
  I don’t think that’s true. Have you worked in a restaurant kitchen with a machine like that? Pre-wash? you can just rinse them if there’s junk. Gut? That’s surfactants, not specifically ones used in commercial dish washers. You can hurt yourself with dangerous surfactants if you don’t rinse them, when washing at home, even by hand. It’s also totally not true that surfactants are not rinsed off. The speed comes from many more jets and lots higher pressure. They are performance machines! Maybe it’s different in casinos, if that’s where you’ve worked?

babyshake 4y ago

Wow, that breaks back some sense memories (scalding hot water that actually felt kind of good) from a Hobart dishwasher of this type I used many years ago.

bombcar 4y ago
Hobart machines really test the limits of “dishwasher safe” - I’ve seen them crack large glass mugs just from how quickly they heat things up. Of course, they’re mainly a sanitizer.

yourapostasy 4y ago

The good reliable ones cost about $10K USD though you can get less reliable ones for $4K. You can’t run more delicate common household tablewares in them because they run so hot, nor can you use common detergent from the supermarket, they use more energy though some of the newer ones can use very little water (about 3-4 liters per load), they’re loud for the couple minutes they run their cycle, and parts and repair services are available for longer than residential models. In a home, they’ll never cost justify themselves but I still want one despite the trade offs.

hinkley 4y ago

I haven't worked in a kitchen in thirty years, and I can still recall the feel of my skin after even a half shift of working next to one of those dish cleaners. As envious as I am of their speed, I'm absolutely sure I don't want to reproduce that sensation at home.

saiya-jin 4y ago
I've spent 1 summer (in Maine) manning such a dishwasher (Hobart, can't forget that name even after 20 years). Efficiency monster, but you gotta be careful around it. Everything spot clean and steaming hot, it was actually much work around it since plates and cutlery were coming in very fast, and I had to also shelve the results to free up space for trays... a proper sweat shop
- masukomi 4y ago
  and this specifically disproves the core premise & title of the article. SOME people DO need a faster dishwasher. Sometimes the next meal is always "now". Along the same lines restaurants are happy to sacrifice energy efficiency for speed, and they've already got better cleanliness than consumer machines because of those efficiency sacrifices. This also shows why we need diversity in hiring. Only someone who'd never worked in a restaurant or never considered the needs of one would write this. With diversity we can see needs that are being overlooked. With a diverse set of eyes we can see the "obvious" falsehoods in our assumptions.
  - r00fus 4y ago
    This is some person's substack, not a professional news article.
masklinn 4y ago
Also not sure my home dishes would cope with the rapid heating and cooling, I’m pretty sure my plates are not designed to thermal cycles that quickly, to say nothing of the glasses.

Tor3 4y ago

Yes.. I used one when I helped out after a birthday party with 80 guests. Getting the dishes through the washer wasn't the bottleneck.. everything else was slower.