KitchenAid KUDI23OBO Dishwasher Leaves Food On Dishes

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Is this machine better than a GE Powerscrubber? I've seen a couple of them for sale.

I don't mind outdated or downright ugly as long as it works. I got over "ooooh, pretty!" a long time ago.
 
Is this machine better than a GE Powerscrubber?

Well, I had a GE GSD1200 Potscrubber with the Multi-Orbit Wash Arm.  I think it out-washed KitchenAids at the time in 1987.  I loved my GE that I had from 1987 to 2006.  I often wished I had another one.  Since the KitchenAid you have is based on the Whirlpool PowerClean pump, it kicks ass too.  

 

But my answer is also, it depends upon which model GE Potscrubbers you're seeing for sale.  If you have craiglist or facebook listings, post the ads here and I can help you decide it they are the "good kind" of GE Potscrubbers.  
 
 
How much of the Cascade fry boiler detergent should I use per load? I just got it delivered and don't want to use too much.
 
I use about two heaping tablespoons full in the main wash, I'll usually add another to the pre wash if things are rather manky.
 
 
I use 1 teaspoon for prewash, 3 teaspoons (1 tablespoon) for the main wash ... sometimes a smidgen more for heavier-than-usual soil.  Each drawer of my dishwasher is approx 60% the capacity of a regular machine and it takes 0.8 gal of water per fill, so adjust accordingly on standard units.
 
Very true, some machines don't need as much. I have a Whirlpool PowerClean and hard water. If we had soft water or a machine that used less water I'd use less most likely.
 
Is medium water a thing? I don't have soft water or very hard water.

My son, myself, and a butter knife pried up the cap on the bottom of the dishwasher. We got down to the screen & it looks good. Kinda afraid to start digging deeper.

The Cascade makes a huge difference. I ran a load & it came out much better. No food all over the dishes. I'm hoping the right detergent is the fix.

Thank y'all so much for the advice.
 
A Whirlpool guy told me today a person should use a teaspoon of detergent for every grain of water hardness. So if your water hardness is 15 grains, you should use 15 teaspoons.
 
1tsp per grain of hardness

I have to balk at this.
My water is 25gpg.....and there's no way I would go and use 25tsp lol.
Especially when most dishwashers today fill with 1gal of water or less.
Your glasses would dissolve in weeks.

I have to imagine a water charge variable has to be involved in that equation.

When your water is over 15gpg, it's pretty much a toss-up if your dishwasher will "wash" at all.
 
With all the chatter about

not needing to rinse dishes, my dad told me the dishwasher is mainly a sinitizer, and that's why it was invented. A guy from Kowloon Alberta, or used to be, at least agrees with me. He siad rinse your dishes off. It wasn't on here, but it was in one of his online comments.
 
 
The first successful dishwashing machine was invented by wealthy socialite Josephine Cochran/e in an effort to avoid the troubles of her household staff breaking her china and crystal and get the job done quicker then handwashing.  Sanitization isn't stated as a primary reason for her effort, although of course a machine can douse the dishware with water hotter than is safe for hands and with more aggressive chemical cleaners.

Woman Invented Dishwasher, Patented 12/28/1886
 

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