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Weak? More like unrealistic. The water has to move, the water has to be filtered, the filter needs to be cleaned each wash arm sweep and the food bits need to be pulverized. 1/3 HP is just the starting point of realistic.  Many commercial dishwashers have motors just starting at 1HP. 

 

 


 


 

Power Clean would be BOL, the Jacksons would be MOL and up in my world. Though being honest even the best Jacksons can not hold a candle to the Power Clean- they rely on heavily pre-rinsed dishes. A horizontal power clean system like the Maytag WU400 would take care of pre-risning but it <span style="text-decoration: underline;">still</span> would be no match for the Power Clean. Power Clean is the most effective, efficient and simple design compared to all other self cleaning fine filter mechanisms. 

 

 

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Maytag ditched the above for a vertical mechanism which reduces water carry over, reduces failure points, and increases soil removal. Whirlpool refined and perfected this concept even more when the final version of the Power Clean came out in IIRC in the 90s. The final PC version can out clean anything with only a few gallons of water. Tall tubs on the other hand, including the point voyager and any other dishwasher with a horizontal mechanism retain water which means more water changes per cycle- for a design that can not clean or handle food soils to begin with. Modern tall tubs use way more water than the PC design for what they actually accomplish.  Consumers did not win anything going to small pump horizontal designs. 

 

Tall tubs can hold larger plates, however larger plates equal more food consumed per serving. GE Broiler pans fit well into a standard tub dishwasher, as do most pots and pans. At least in my experience.
 
One of the items I can get in the PV and not in my older dishwashers is a tall plastic cutting board. It's nice not having to hand wash that thing and wonder...especially after cutting up raw uncooked meat on it.
 
I have a cuttiing board that's between 75% to 80% the dimensions of my 30" range cooking surface. It's perfect for slicing a double batch of cinnamon rolls. Dealing with a large cut of beef before of after cooking. I have more than adequate space in preppbng for having people over for a meal and I am not mesisng up my coiunter top. I simply take the large cutting surface over to the sink and clean ot rather constantly cleaning counter top. You obvio9usly dobn't think about sharing your life with friends and family for meals, enjoying the community of gatherings at home and hospitality of welcoming others to share life with yourself.

I don't subscribe to your cold, minimalist crap.
 
Big assumptive leap that we don't cook or invite people over for meals or that I prep directly on the counter top because we can get by with 18x12 plastic cutting boards. You need different cutting boards for raw vs cooked, meat vs desert, ect. Washing in between isn't always enough.

 

11 1/2 inch plates, broiler pans, serving bowls, Pyrex mixing bowls, pots, pans, ect have all worked for us, our guests and cook ware wase able to fit all fit in previous non tall tub dishwashers. If it ain't broken don't try and fix it.
 
PV vs PC

Agreed with the above that the PC on Normal no options out cleaned my PV on Pots & Pans with HT and Sanitize. That would be with the Hydrosweep in the PC and lightening bolt arm in the PV. It also used less water on that program, and I guarantee less energy for water heating. The heated dry and motor consumption certainly were higher. The heated dry on my PV was anemic at best. I do wish they would have worked on the PC a little more like they did with the PV to create the newer lower consumption design with thinner and less wasteful spray arm design. Though, motor size likely would need reduced, which potentially would be detrimental. Even 0.2 gallons less per fill could have helped save it for a few more years. [this post was last edited: 5/22/2024-08:01]
 

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