2 hours to wash a load of dishes? GET REAL!

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toggleswitch

toggleswitch

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LOVE THIS.

Rinse water becomes the next cycle's wash water

150 minutes?
NOPE try 150 seconds, yes that is 2.5 minutes!

This looks like it would make an ideal 2nd dishwaher, epsecially for a Toggle-fest.

One could wash pots and pans after a batch of food is cooked-up and reuse them quickly for the next batch!

If you are having a huge number of people and multipe courses, the entire table's settings could be washed and ready for the next course in a jiffy!

I WANT ONE!

http://www.moyerdiebel.com/detail.php?id=146&catid=1&category=Undercounters
 
and with only one rack... TALL items work.....Like the oven racks of a standard 30" (75 cm) wide range

Get multipe racks for this DW , chihc can be stored in a cabinet and no unloading ! YAY

No bending to the floor, either. Door height more ergonomical!

Just turn on the machine to pre-heat the water at the start of your cooking session!

http://www.moyerdiebel.com/detail.php?id=147&catid=1&category=Undercounters
 
Standard commercial type dishwasher, simliar to the small Hobart models some people have craved and or actually installed in their "commercial look" residential kitchens.

Several problems come to mind:

One needs an area to store those racks, one would need at least two, in order to realise any time savings.

Installation, besides the electrical requirments, one needs area for the detergent & rinse aid canisters.

Units such as these when used in commercial settings are more to sanitise and finish cleaning dishes that have been alreay well scraped and "pre-washed" by hand (think one of those jet hand held spray type things seen in commercial sinks). The object is to remove remaining foods/oils and sanitise dishes. However heavy cleaning like what most residential users put their dishwashers through,with day old or even longer dried/caked on muck probably would require multiple cycles.

L.
 
A friend and I had a catering business for about 10 years (which imploded a year after we naievly thought opening a restaurant/bar was the logical next step) and we had the Hobart version of one of these machines in the kitchen (along with a big feed-through model when the bar/restaurant opened).

It was great getting racks done in 2 minutes, but you definitely had to spray the dishes off first and of course it was hopeless with things like chafer inserts/pots & pans unless you scrubbed them clean first. But you could get through several hundred place settings in no time at all.

Wouldn't want one for the house, necessarily----you've already pointed out the extras needed for proper installation/use----but they're fast. Dishes flash dry when you open the door and pull the rack out. The 190-degree rinse is excellent for that.
 
A possible alternative---

would be the KitchenAid Briva with the booster heater.

If I remember, the full cycle with the booster heater is 18 minutes, as opposed to the 30 minute regular Briva cycle.

Combining a booster heat Briva and a standard home dishwasher might be the best of all possible worlds.

Just a crazy little idea.

Lawrence/Maytagbear
 
Not a crazy idea at all, Lawrence. I use the 20-minute INSTA WASH cycle quite a bit when I'm on a big cooking jag. Of course I have to give a quick hand-scrubbing to the pots/pans, but that takes only a few seconds and by the time I've prepped my way through the next recipe, the machine is ready for the next load.

If I waited around for a full-length cycle (90-120 minutes) for every load, I'd have cookware and dishes piled up from here to next week!
 
Hi Steve. I have used commercial Hobart dishwasher at my parish....lots of fun...Roger and Nate have also been there and volunteered to do dishes....we had lots of fun.....
first it washes with soap and disinfectant being injected into the wash water, drains, then rinses....cycle lasting only a few minutes.....after rinse, cycle is over and rinse water remains in the bottom of the tub for use as the next cycle's wash water....

Ross
 
Jeff & Cal have one...

KitchenAid used to make a non-heated, stainless steel inside/out version of their machine with a four minute cycle. It's a great machine for entertaining, has one standard KA rack.

For a much cheaper alternative than the commercial unit, you could find a KD-17 series machine, replace the original timer with the four minute cycle timer. You'd have the option of removing the top rack for even more space and save yourself $4000!

We used the KDC-14 I had in the kitchen last year in this manner during the convention. When Jon C. cooked dinner, the tableware went into the Maytag portable and all the cookware went into the KA with the upper rack removed - all clean and shiny in 30 minutes. These machines also came in a frestanding version with side panels and porcelain top for flexibility in loacation too!

All roads lead to KitchenAid!
 
Working in restaurants....

I remember lots of Hobart machines that were actually 'glass washers' behind the bar. They were stainless steel machines that actually did a load of dishes in about 3-4 minutes. In fact, I think I know where there is one stashed, and, I will try my hand at getting it. That along with an upcoming Maytag and I will have some great toys to tinker with.....
 

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