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Restaurant dishwashers use an enormous amount of water. They require a hot water supply that’s much hotter than residential heaters typically supply. They requi
by Waterluvian 4mo ago
Restaurant 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.
- Skwid 4mo agoThose 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.
- swiftcoder 4mo agoThey also have the clever system of standardised, removable baskets. Need to increase dishwashing throughput? yank the clean basket, line them up on the counter to dry, and run a new basket through This is probably the one trick consumer dishwashers should emulate
- hilariously 4mo agoThe problem in basically any consumer kitchen is storage - having racks and racks of stuff under your big stainless steel commercial countertops is no problem.
- emj 4mo agoSo sell small scale scullery, sink, storage and sorting systems to save and subvert storage solutions.
- youngtaff 4mo agoBuy two dishwashers — one of clean stuff and one for dirty stuff — my brother’s seriously thinking about doing it when his kitchen is remodelled
- iterateoften 4mo agoThose Restaurant “dishwashers” are sanatizers. A dishwasher is a person in a restaurant. They are the ones removing and getting the dish clean.
- Waterluvian 4mo agoDishwashers? How dare you. We preferred to be called “Sanitation Engineers - Dishwashing Division” Even had bossman put it on our paystub (he was so tolerant of us kids. I think he was just happy that we were into buffoonery and not meth).
- vntok 4mo agoDishwasher? I hardly know her!
- fwipsy 4mo agoDid this actually happen? That's pretty wholesome lmao.
- Waterluvian 4mo agoIt was definitely one of the more tame activities at work. We would golf rotten potatoes into the field behind the restaurant. Play Celery Generals with traffic, make Concoctions and get the waitresses to test and rate them, and we had an entire WWF wrestling league (that was exclusively judged by the entrance strut and banter; there was never any actual wrestling). Sometimes we’d make new pizza recipes and present them to the kitchen staff of the pizza shop next door. Their contribution to the bit was to act incredibly Italian in their wholesale rejection of our pie. Sometimes we’d even do work.
- AstroJetson 4mo agoHow did they turn down your Black Olive and Pineapple Pizza? Asking for a friend.
- bckr 4mo ago
- doubleorseven 4mo agothe 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
- jayd16 4mo agoEasy. Just keep your dishes in the dishwasher instead of the shelf.
- doubleorseven 4mo agooh yes, the two dishwashers solution
- paufernandez 4mo agoA friend of mine actually did it, and he is quite happy.
- Nebasuke 4mo agoI think it's just a perception thing. I don't see emptying the dishwasher as part of the task that is filling it. My last task of the day is normally turning the dishwasher on and to me my task list feels finished. In some sense the tasks related to dishwasher for a day are "empty -> fill -> turn on". You could use your same type of reasoning for food/cooking. When you buy food and put it in the fridge to cook later, you haven't finished the task. I think that's more a way of feeling permanently uncomfortable with things not being finished. There is no end state for most things in the house. Work is never done.
- tedmiston 4mo ago> 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 dual dishwashers