KitchenAid Dishwashers

[gadgetgary]

I have an older KA DW that dries with a fan. I called KA today and they told me that the new machines dry with a heating element. Since I have a friend who is in the market for a new DW, I naturally told him KA for the drying, but now am concerned....Do the new KA's dry the plastics as well as with the fan in the older ones, and, not melt the plastics? I can even wash and dry plastic 'silverware' in my KA with no problems. Wonder why KA stopped the 'fan' dry portion of the cycle.
Also, I wonder if the dishes come out as dry without the fan as the older ones that had the fan.
Thanks for the input, and will advise accordingly.

 

[gyrafoam]

My KDS-15 dries everything very well ALTHOUGH plastic lids tend to accumulate water along the curved edges. I just put them in the dish drainer for a while untill dry. I have never used a machine without fan-forced air that dries as well as one with.

 

[DADoES]

The GE Profile talltub that was in my new house (removed for my DishDrawer) has a heated dry with a blower. The one time I used it, all the plastic was nicely dry, except for water remaining in rolled seams or upturned bottoms of cups, etc.

 

[fnelson487]

I Gave Up a New One for An Old One!

I have always been a KitchenAid fan ever since my first KDS-17. The fan drying is one of the major advantages of the older KAs. I bought a brand new tall tub SS Superba and while it is quiet and cleans well, it doesn't dry very well. They say it is a matter of setting the rinse aid dispenser right, but I never got it to dry the dishes well. So, I replaced it with a KDS-17 I picked up and the new KA is in the basement. I will NEVER buy a dishwasher without fan drying. I see that even the new KitchenAid dish drawers have a fan. That might be a better choice.

 

[DADoES]

The KA Dishwasher Drawers have a drying fan, but it is not heated.

 

[gansky1]

The belt-drive Maytag dishwashers (plates on top) used a fan forced blower which was a good system, but not quite as good as the KitchenAid machines that heated the air before it entered the tub. The only bad thing about the KA systems was that the air inlet assy. was in the back, right corner of the tub and the added heat tended to cook the vinyl coating on the racks a little too much. In my KDS-18 I replaced the 800W heater with an 1100W from a KDS-17, it dries great. Racks, schmacks - we'll get more!

 

[kenmore1978]

Blow drying

Did the GE tall tub heat the air, or just blow air around inside while the usual element baked things?

My '78 KM had a blower that actually was an exhaust fan, air would enter through the front vent, flow through the tub, and be exhausted under the machine. This feauture was only used on the TOL D & M built machines.

 

[tcox6912]

Kitchenaid Dishdrawer

Hope I'm not asking something that's already been asked and answered ... forgive my Alzheimer's ... but, is Kitchenaid's dishdrawer a rebadged Fisher & Paykel unit? Dadoes?

 

[DADoES]

KA Dishwasher Drawer = F&P DishDrawer

Yes, that is correct.

 

[tolivac]

WP KA versus Hobart KA dishwasher

Like Fnelson487 I too switched from a new WP KA dishwasher to the vintage Hobart KA machine(KDS-17) and its MUCH BETTER.cycle time is shorter-cleaning action is MUCH BETTER(seems like the Hobart version has a more powerful pump)I never used a Dishwasher with the forced air drying until now-and I really like that feature-It REALLY dries the dishes!Also kinda interesting when the dry cycle starts and the cloud of steam comes out of the machine!Only disadvantage is the tub is shorter so I can't put my large cutting board in it or the Advantium baking pans in it-but there are trade-offs-I can live with that.The Hobart one LOOKS better as well-not the antiseptic "Hospital" look.The WP KA is now sort of lonely sitting in the corner-also its timer or control board has failed-it only works on the "rinse only" cycle.Goes brain dead if you go to any other.Another advantage of the Hobart version with its sturdy electromechanical timer.Esp here in the lightening prone South.

 

[kenmore1978]

Cutting board

I assume your cutting board is a plastic one? Wooden cutting boards (or any other wooden things) are a no-no in dishwashers.

I've read somewhere that wooden cuting boards are actually more snaitary than plastic ones, anybody else read this?

 

[tolivac]

My cutting board is a plastic one.I would not put wood ones in the machine.I have also heard of some references about wood cutting boards being no more unsanitary than the wooden ones-just have to convince the NSF.They do not give approval to wooden cutting boards or cutting surfaces used commercially.I suppose the wood boards can't be steam cleaned or bleach solution sanitized.

 

[kenmore1978]

loading large items

Sometimes if I have a really large item like a cookie sheet or large pots, skillets, bowls, or cassroles, I'll just lay them flat in the top or bottom rack. Obviously, laying it flat in the bottom rack only works in machines that have upper spray arms and are not fed from the bottom spray arm or don't have telescoping towers.

 

[launderess]

Wooden Cutting Boards

Heard the other way around, that plastic or other surfaces were better than wood. Apparently wood being porous and subject to cuts,nicks, scratches and such provide a recess for germs to grow in.

Plastic cutting boards unlike wood can go into the diswasher for a more "sanitary" cleaning as opposed to handwashing. Wood cutting boards are supposed to be soaked in a bleach solution to kill off germs.

Launderess

 

[tolivac]

Soaking wood boards in bleach is not a good idea-the wood can absorb the bleach and transfer it to your food.That is the big problem with wooden cutting boards-how to clean them without damage to them or to food prepared on it.That is why the National Sanitation Foundation will no longer approve wood cutting boards or surfaces in commercial establishments or institutions.

 

[kenmore1978]

Wood vs plastic cutting boards

This is what I remember reading, though not at this site

http://www.antiaginglifeextension.com/health_matters_minutes/articles/kitchen_cutting_boards.asp?a=1563&c=&p=

 

[kenmore1978]

another argument

Bacteria
It is often said that plastic is easier to clean than wood, but this is not necessarily the case. Foods that stain are much easier to clean off plastic, but if you're concerned about bacteria, plastic may not be the material you want to choose to use.
Shop: Farberware 3-Piece Poly Cutting Board Set Plastic cutting boards have a nonporous surface that provides no place for bacteria to dwell. However, bacteria can just as easily live on the surface and after using the board for a while, your knife will probably chew up the fine surface of the board providing plenty of hiding spaces for bacteria to survive even through vigorous washing. This is troublesome to deal with and it is wise to scrub the cutting board down immediately after using. What Shop: Farberware 12x18 in. Poly Cutting Board with MicroBan
about those plastic boards that have built in antibacterial chemicals? These only serve to inhibit bacterial grown that causes stains and odors - they do little to kill food-borne bacteria. If they did, you'd be ingesting poison agents every time you used your cutting board. Vigorous scrubbing with hot water and soap and an occassional cycle through the dishwasher is probably your best bet when it comes to plastic. (Be careful, some low quality boards may warp in a dishwasher.) Unfortunately, even a dishwasher's high temperatures may not be enough to kill all the bacteria. You're sure to kill quite a few of them, though. Pouring bleach (diluted in water) over the board is also a good way of purging the board of bacteria. Once you've got the board clean, keep it dry. A few hours of complete dryness will kill the remainder of the bacteria. Make sure you prop up a corner of the cutting board if you're leaving it on the countertop so moisture won't be sandwiched under the board.
Shop: Farberware 3-Piece Wood Cutting Board Set Wood cutting boards deal with bacteria in the opposite way that plastic boards do. Wood boards actually absorb the bacteria into the wood. After the surface of the wood has been cleaned and dried, the bacteria near the surface dies. It turns out the wood near the surface forms a hostile environment for bacteria to live in. There are lots of bacteria living in the cutting board, but about 1/8 in. below the surface. This is deep enough that a heavy handed chop into the wood is unlikely to release bacteria (unless the wood splits). If your cutting board fits in your microwave oven, heating up the board in the microwave for 30 sec. or so will completely cleanse the board of bacteria, inside and out. As with plastic boards, prop a corner up to keep moisture from collecting.

Michael's Kitchen: Cutting Boards