4 ms·
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
by Skwid 3mo ago
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.
- swiftcoder 3mo 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 3mo 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 3mo agoSo sell small scale scullery, sink, storage and sorting systems to save and subvert storage solutions.
- youngtaff 3mo 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