Doing Dishes at Twin Gables Bed and Breakfast

[kimball455]

My neighbor Regina Dougherty-McClarren has a bed and breakfast (Twin Gables) in Cape May. Ralph and I were there for dinner and were helping her with cleanup. Dishwasher is a Hobart LX 30 .. 2.5 min cycle. Here are some pictures.
Harry

 

[kimball455]

Hobart LX30 ready to take a load of dishes

Water temp is about 160 ... This is just after opening and taking out the rack. Rinse temp is about 190.
Harry

 

[kimball455]

Loading dishes in rack

Ralph is getting a load of dishes ready.
Harry

 

[kimball455]

In they go ...

Slide the rack in and push WASH.
Harry

 

[kimball455]

And the dishes get washed

Wash Temp ... and 2.5 min later you have clean and sanitized dishes ...
Harry

 

[verizonbear]

Pre Rinsed ?

I see that the dishes seem to be pre-rinsed , is that because of the short cycle time ?

 

[kimball455]

Pre Rinse

That is correct, you have to do more scraping/prep/pre rinse because of the cycle time. At any rate, you can get through all of the dishes from breakfast (max of 8 people) rather fast. And, the health department is happy because of the wash and rinse temps. There is an annual health department inspection and they check dishwasher temps, fridge temps, freezer temps, cleaning supplies, how stuff is stored, etc.
Harry

 

[appnut]

Pre-rinsed dishes

Yes. There is a filter in the bottom of the machine to catch stray debris, but by & large, one pretty much prerinses the dishes. The church I used to go to had this in their fellowship hall kitchen. I got to use it once. It was fun.

 

[petek]

Now see that would suit me just fine. I'd get a disposer put in our sink and Bobs your uncle.

 

[kimball455]

It is fun to use

It starts with a loud WHOOSH and steam billows from the sides of the door. Lots of steam when you open it. Unfortunately, no disposal at the B&B due to ancient (mid 1800's) plumbing. There are already problems during season with clogs.
Harry

 

[tomturbomatic]

Thanks for the kitchen party shots

Note the separate rinse arm because the rinse water is straight from the hot water booster line. Those plates seem to lean back in that rack like there was an overhead wash arm, but I guess that since they don't really have soil on them it does not matter. One reason that these machines require such thorough pre rinsing is that food soil weakens the wash solution which is used for a whole meal's worth of dishes so to avoid having to add much more detergent, you simply keep food out of the machine. Since the rinse water falls into the tank, it displaces some of the wash solution so additional detergent has to be added either manually or via the automatic feed system to keep the concentration where it should be.

Did you notice how long the rinses were? They are usually about 10 seconds at 190F. It is not enough to do a lot of diluting of the detergent solution and, since it is so hot, it helps keep the detergent solution hot even if it causes some overflow down the drain.

 

[kimball455]

Glad that you like the kitchen shots of Twin Gables.

For every load more detergent is manually dumped in. The Inn is currently using Cascade. I did not time the rinse but will. The rinse is 190 and is powered by water pressure. Yes, there are overhead wash/rinse arms. Here in Cape May that is about 60PSI. Electric supply is 240V. Our water in Cape May comes from a de-sal plant and is extremely high quality. Virtually no scaling on anything. We had to do the de-sal plant because of salt water intrusion into our supply wells. The de-sal plant can do 2 million gals/day and we approach that amount of usage on busy summer weekends when upwards of 40,000 - 50,000 people show up. And, like Key West we see the sun rise and set over water.
Harry