Kitchenaid Dishwasher Model KDS17 Full Cycle Question

[cycla-fabric]

Hi Everyone, I have a question on my spare Kitchenaid Dishwasher(that I use on acassion) and this regards the Full Cycle - cycle run. My machine does either the Prewash/Prerinse, Rinse, Wash, Rinse, Rinse, then on the third rinse it fills for a minute, pauses and heats the water, I know it is heating the water as I can hear sizzling it when I put my ear to the machine. Then I guess it reaches the temperature and starts it final rinse without adding anymore water. Is that normal for the Full Cycle. I have not run the Sani Cycle to see if this cycle does the same thing as the Full Cycle. I would have thought that the Full Cycle would have 3 after rinses but not pause and heat the final rinse with just a gallon of water. Does anyone know if this is correct. Thank you.

Doug

 

[barcoboy]

Hi Doug. I'm not sure if the 17 behaves the same way, but my KDS-58 (a portable version of the KDS-18) behaves this way. With the Normal cycle selected, after the last rinse fill, the next timer interval stops the wash motor and turns the sump heater on. After 90 seconds, the following interval turns off the sump heater and restarts the wash motor to complete the rinse (the two can't be running at the same time because it would take too much electricity). The difference between this and the Sani cycle is when the Sani button is pressed, the timer motor itself stops along with the wash motor, and the sump heater continues to heat the water to 180F, until a thermostat in the sump closes. This thermostat completes the circuit to the timer motor and causes it to restart, and in 90 seconds the heater shuts off and wash motor restarts to complete the cycle.

 

[gansky1]

The heaters have two wattage inputs.  High wattage for rapid, static (no circulation) water heating at 1100w (IIRC) and lower wattage (approx. 700w) for maintaining water temp while circulating.

 

Final rinse heating is timed for one timer increment unless sani-cycle is selected and then heats to 180F before resuming circulation.  There are two thermostats on the 18, one for 140F that cuts the heater if the water temp is already at 140F and the other for 180F sani temp.

 

[chachp]

My KDS-15 does the same.

<span style="font-family: verdana,geneva;">In the final rinse it either pauses very briefly or pauses long enough to heat the water to 180 if I have chosen the Sani Cycle.  I have also noticed that the final rinse seems to be much less water than the other fills.  A friend told me this was by design so it wouldn't take as long to heat it to 180.  Not sure if that's the real reason or not but it does make sense.  What doesn't make sense is once it hits 180 it doesn't rinse for very long so it makes you wonder how effective the whole Sani Cycle really is.</span>

 

<span style="font-family: verdana,geneva;">My KDS-17 is in storage at the moment but as I recall it does basically the same thing.</span>

 

[electronicontrl]

Superba only

What you describe here as the cycle sequence sounds correct. I have seen the cycle description for the Superba model of that time frame. It was described in the "Use & Care" guide. The final rinse uses a gallon of water that is heated. Only the Superba does this.

 

[eronie]

Sani Cycle

It has always been my opinion that Sani cycles are of no use. Once the door is opened an the dishes are put away, they are no longer Sanitized, just Clean. Think about it.

 

[stevet]

SANI-tized?

Tony, you are correct.CU always said Sanitizing options are a waste for the same basic reasons.. once you touch the dishes, they are no longer sanitized.

How about thinking about this the next time you go out to eat.. Dishware is "sanitized" using either chemicals and low temps(less than 180 degrees for sure) and Chlorine Bleach of greater potency that what goes into your laundry or with water which is 180 degrees or higher.

Then the same person who loaded the dirty dishes into the machine is usually the same person who unloads them and he does not usually put a new set of gloves on to protect the Sani(ty) of the dishware! Then the dishes and such are placed in racks of dubious cleanliness for later use.

If you saw what I get to see, you would surely wonder how we don't have epidemics of people getting sick at restaurants.

I think it is purely psychological that we use a sanitizing cycle if our dishwashers have the option. Good to know that at least we tried to stem the tide of germs.

On a more practical level,the dishes do dry better!

 

[toploader55]

Oh Steve...

You've revealed one of the "Forbidden Secrets" of the Dishroom. (Or Dish Pit).

Fortunately in My Kitchen I have 2-3 employees in a AutoClave that are sterilized between racks so My Dishes are handled properly. Each plate is cryovaced and unsealed before each entrée is plated.

Yeah Right.

For the most part, we have a sanitizing bucket and towels that truly most of my guys will wipe their hands before unloading.

If we didn't have a little "soil" in out lives we wouldn't have immune systems.

All and All, I know what you're saying about most of the kitchens you see. I am proud to say that over the past 15-20 years, I have always maintained a 95-100% on Board of Health Inspections.

We clean under all of our equipment twice a week. One of my infractions was the owner forgot to put the end cap on the end of a Fluorescent Tube Protector.

Other than that, all my kitchens are above par.

 

[stevet]

I just knew

You would be the first to respond, Eddie. Most places do spend time maintaining pretty clean conditions and pay attention to keeping food at proper temps. And knowing you, I am not surprised that you have achieved such good ratings.