Multi-Orbit Wash Arms Etc.
These are very sound ways of helping move water around inside a DW and past uses of this technolgy caused almost no service problems.
F&P dish drawers like all DWs ever made have sumps where the water collects as it renters the pump. And yes F&P DWs [ like all DWs ever made can do a good job cleaning dishes ] But they have one of the worst sump traps of any DW currently made in that they collect almost all of the food particles and hold it in the machine for you to clean out. And of coerce all the water your dishes are rinsed with is pulled through this garbage.
I know of almost no DW made in the last 10 years that still fills with at least two gallons of water per fill. as a result manufacturers have had to slow down the pumps power because so much water would be in the air that the pump would surge and starve for water.
MT RR DWs actually moved very little water compared to almost all other US machines of the same time period. They used very fine hi pressure jets with good filtering to achieve great cleaning. But if your ever saw one running next to a KA or WP there was no comparison in over all water movement.
To me the biggest gimmick today is the WP built DW with the dedicated Turbo-Zone area in the back of the lower rack or the dedicated silver-ware shower. The last thing I want to worry about when loading a DW is trying to put ONE very dirty item in a particular spot. I want to be able to load the machine in the most sensible way and get every thing clean, NOT just one really dirty item. When I make a large meal I often have at least a half dozen very dirty utensils from the cook-top or oven to deal with.
These are very sound ways of helping move water around inside a DW and past uses of this technolgy caused almost no service problems.
F&P dish drawers like all DWs ever made have sumps where the water collects as it renters the pump. And yes F&P DWs [ like all DWs ever made can do a good job cleaning dishes ] But they have one of the worst sump traps of any DW currently made in that they collect almost all of the food particles and hold it in the machine for you to clean out. And of coerce all the water your dishes are rinsed with is pulled through this garbage.
I know of almost no DW made in the last 10 years that still fills with at least two gallons of water per fill. as a result manufacturers have had to slow down the pumps power because so much water would be in the air that the pump would surge and starve for water.
MT RR DWs actually moved very little water compared to almost all other US machines of the same time period. They used very fine hi pressure jets with good filtering to achieve great cleaning. But if your ever saw one running next to a KA or WP there was no comparison in over all water movement.
To me the biggest gimmick today is the WP built DW with the dedicated Turbo-Zone area in the back of the lower rack or the dedicated silver-ware shower. The last thing I want to worry about when loading a DW is trying to put ONE very dirty item in a particular spot. I want to be able to load the machine in the most sensible way and get every thing clean, NOT just one really dirty item. When I make a large meal I often have at least a half dozen very dirty utensils from the cook-top or oven to deal with.