I had one of the Kitchenaid machines of that vintage and HATED it. It not only did not clean worth a crap and left particles all over the top rack, it stopped continuously to heat the water over and over. Took about 4 or 5 hours to do a load. I kept it less than a year and NEVER bought another Kitchenaid dishwasher. The best dishwasher I had for loading was a Maytag that was not a RR and had the shower tower in the middle. I could load that thing with just about anything and it all came clean as could be.
Heating water Hell
- Thread starter spacedogb
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Hey John, my Maytag is actually like the one described by delturner above, not a reverse rack. I bought it new in 1997. I can fit half gallon pitchers in the top rack and taller cutting boards on the bottom rack where it tapers.
One factor not mentioned in the water heating time for the Sani Rinse is the fact that there is a LONG time between the wash fill and the rinse fill. I had both 21 and 22 or 22 and 23 Superbas and after the initial fill, there was the long heating period, then the first wash, so water was sitting in the pipes cooling. With mine, there was no purge to clear cool water from the pipes before the main wash fill because that would up water usage. There was a fill of a quart or two to flush the filter between wash and rinse, but that was not enough to clear the pipes of cooled water. I used to have a large pitcher of 3 quarts of very hot water ready for when the purge fill stopped. I would quickly open the door and pour it in to get some water circulation over the load for a first rinse. Finally, there was the rinse fill.
To mitigate some of the gross inefficiency of paying to heat water and then throwing it on room temperature dishes, I took John's suggestion to run a rinse and hold cycle before starting the main cycle to slightly warm up the load.
The point of this long narrative is that just because you have hot water at the faucet when you start the machine, don't count on having hot water of 140F filling the dishwasher in the last rinse. You are probably heating water a lot cooler than that for the Sani Rinse.
To mitigate some of the gross inefficiency of paying to heat water and then throwing it on room temperature dishes, I took John's suggestion to run a rinse and hold cycle before starting the main cycle to slightly warm up the load.
The point of this long narrative is that just because you have hot water at the faucet when you start the machine, don't count on having hot water of 140F filling the dishwasher in the last rinse. You are probably heating water a lot cooler than that for the Sani Rinse.
