Miele residential commercial dishwasher

[petek]

Who knew.. well it's fast if it's hooked up to 240.. not so fast on 120.. and a wee bit pricey. But it's out there. 

 

Miele Professional - Commercial Dishwashing Technology

Miele Professional promises high-quality solutions in commercial dishwashing technology, simplest operation and individual integration.

www.miele-pro.com

 

[richnz]

Why so few?

"Maximum of 5 wash cycles per day recommended"

 

[henene4]

Its not a true commercial machine, more in line with the Little Giant line of washers/dryers. A home base with some commercial add-ons.
Thus, only intended for this higher but not truly commercial use.

But 5 cycles a day is still a lot. Thats north of 1500 cycles a year!

 

[mwb]

I have one of these ProfiLine units (PG8080i) in my home. It was purchased in the fall of 2013 so they've been around awhile. They are indeed expensive but so worth it if you want clean dishes fast.

 

[suburbanmd]

Little Giant washer not truly commercial?

What is it missing?

 

[petek]

MWB is yours hooked up to 240v or 120v ?   and how long does it take to do a quick load?   

 

[mwb]

Petek,

It's a 240 volt machine. The ProSpeed cycle time varies based on external conditions but it's usually around 19/20 minutes.

 

[henene4]

Its not missing anything per se, its just not based on the Miele Professional range.

If you compare then machines with 10+kg to the Little Giants, you see tgat things like the size of the cabinet, the proportions of the cabinet have changed. The true commercial machines have no door boot, have a different door mechanism, differen suspensions etc.

They don't miss anything, they are just based on the Miele consumer grade design and have reinforced parts (beearings, shocks, motors etc.)

 

[Marky_Mark]

Fantastic for regular tableware and lightly-soiled pots and pans I'm sure.  Super rapid turnaround. 

 

But what about heavily-soiled pots and pans with baked on foods?  Will these come clean in a professional dishwasher?  Even the intensive cycle is still very short (albeit intense).  So is it best to also have a regular domestic dishwasher for these items?

 

[mwb]

The Pots/Pans cycle heats the water in the main wash to 167 degrees and clocks in around 48 minutes. It cleans baked on/encrusted crockery better than any dishwasher I've used previously.

 

[tomturbomatic]

Thanks for the Information

WOW! That is a pretty strong recommendation and 167F is pretty hot water. That is not your lazy-ass enzyme soak approach.

Do you have to use special Miele Pot Smasher Detergent?

 

[henene4]

At 190l/min recirculation rate, this thing certanly will outclean anything...

 

[Marky_Mark]

Wow that's great to know!  Of course, all standard domestic European Miele dishwashers reach that temperature on their intensive 75 <span class="_Tgc">°C cycle.  But it does run for longer and it includes a lower temperature enzyme phase before the water is then boosted to 75 </span><span class="_Tgc">°C.  But if a professional dishwasher can achieve the same results in a fraction of the time......awesome!</span>

 

[mwb]

This is my first dishwasher with a built-in softner. For detergent, I've used Oci-clean power crystals, Finish, Cascade, even Wallyworld's house brand, and they all clean about the same.

One caveat ... you can only use detergent powder as the cycles are too short for pods/packets to properly dissolve.

 

[grwasher_expert]

Doesn't it have any "auto 3 in 1" feature that prolongs cycle time when detergent tabs are used?

 

[mwb]

"Doesn't it have any "auto 3 in 1" feature that prolongs cycle time when detergent tabs are used?"

In the "menu" tab, there are additional cycles to choose from. There is a "normal" cycle on which the EnergyStar certification is based. It runs a couple of hours at very low temps so you might be able to use a tab on that one. I have never used that cycle and probably never will. If I wanted long cycles, I would have purchased a residential unit.

 

[launderess]

Thing is IIRC in true commercial dishwashing enzymes are rarely used; cycles are just too short. There are various pre-soaking products that can be used, but again IIRC the standard detergent formula hasn't changed much over the years; highly alkaline pH with chlorine bleach. This coupled with very hot water gets the job done.

One was always given to understand in a commercial setting dishwashers are more about finishing off and sanitizing. Things are still prewashed and or at least hosed down before going into machine.

 

[Marky_Mark]

Yes that's true for commercial dishwashers in restaurants that essentially serve to sanitize* tableware rather than wash.  But that's an entirely different setup compared to a Miele professional machine designed to do the same job as a domestic machine only faster. 

 

*scientifically meaningless word, although hygiene standards for dishwashing have been established by various regulatory bodies for commercial environments.

 

[launderess]

Given proper tap hot water temperature

At or >160F am willing to be my vintage GE Mobile Maid dw would give about the same results. It will drink water like a dowager consumes booze, but still....