Bosch dishwasher high performance pumps

[gelaundry4ever]

I forgot to mention...

The older Bosch dishwasher pumps would turn on, cut off for a second, then turn on again. The newer ones just slowly start up. Why do they do this? I prefer the Bosch dishwasher pumps that spray at full force constantly. To me, the slow speed of the pump has weak pressure to get to all the dishes even at the top rack unless it's at full pressure where it shoots water all the way to the top with both arms. This would be especially true when you're trying to clean deep inside glasses and food containers.
Does this mean the water pressure is weak? I want clarification to insure that the jets travel inside the machine. Sometimes on rare occasions, the pump runs at full force during final rinse. What the heck? There were times I took off the bottom arm just to be certain that the pump is shooting a ton of water through the machine at all times.[this post was last edited: 2/8/2025-21:58]

 

[appnut]

Well, Jerome it makes sense to me. There's conditioning of the dishes in the dishwasher rather than just "shock" the dishware. I trust European thought and design on this matter. I haave no complaints whatsoever. I don't ger all OCD all over the process, the results and outcome is what matters to me. They design their dishwashers to serve markets worldwide and not just here in the wild USA. IN some ways, my dishwashers in the past just bore me to death as they are just there and not much variation and surprise with results.

 

[gelaundry4ever]

conditioning the dishes

Oh, so maybe I'm used to the dishwasher shocking the dishes, instead of conditioning them. Maybe the spray is strong enough to flow through both arms in a flowing motion instead of just blasting motion. This may be my first encounter with a European dishwasher in an apartment setting and I'm struggling to understand what the dishwasher is doing.

 

[maytaga806]

The rambling never ends does it Jerome? Nobody cares dude

 

[gelaundry4ever]

rambling

Of course I'm rambling. What do you expect? I am so used to older dishwashers that just get to work. Maybe it's just me, but I want water to get into every single nook and cranny imaginable within the machine.

 

[Chetlaham]

Jerome, look into thermal shock. After a main wash, the dishware is very hot, perhaps say 150*F. When water enters the tub for rinse, particularly with long runs of water lines during the winter coupled with a water heater set to less than 120*F, the water will be cold then change to warm as its filling. It will not be 150*F. As such you've got 150*F dishware being hit with say 90*F water. To reduce stress the water is gently pulsed, gradually cooling the dishes down over a protracted period of time. 

 

 

Think take glass out of an oven, then pouring ice cold water on it. Often times it will crack or shatter. Same thing, just more extreme.  

 

[foraloysius]

Most European dishwashers are cold fill. I use the Pots and Pans cycle on my Miele most of the time at 75 degrees Celsius (167 degrees Fahrenheit). It’s cooled down a bit but for the two rinses afterwards cold water enters the machine and blasts it on the dihes. Never had something broken. So it’s a nonissue.

 

[gelaundry4ever]

hot fill

Mine is hot fill. The thing I'm amazed is about the pumps and why they do what they do. I even put my ear up to the door to be sure that the jets are traveling just to be sure. The only way I can tell is that the pump has that high pitch sound to know that it's constantly running. Maybe I'm deceived into thinking that the pump stops during the wash cycle, then restarts. Most of my life I've been used to American dishwashers.