Its now blue, not green and has enzymes instead of chlorine bleach. I use it in the first wash so enzymes are not a problem. I don't know how well it cleans. Just don't be surprised when you squeeze the bottle and blue gel comes out.
New Cascade Gel in the Green Plastic Bottle Has Changed
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neptunebob
Well-known member
It does smell nice...
And appears to clean very well.
And appears to clean very well.
Interesting
I'm sure they are trying to reformulate after continually decreased scores in CR testing. Is this the regular version that used to contain bleach, or is this Cascade Complete? Just wanting to clarify. Quite a bit of people won't care or notice a difference either way though. I would not be shocked if they added Trisodium Dicarboxymethyl Alaninate or something of the like to boost cleaning.
I'm sure they are trying to reformulate after continually decreased scores in CR testing. Is this the regular version that used to contain bleach, or is this Cascade Complete? Just wanting to clarify. Quite a bit of people won't care or notice a difference either way though. I would not be shocked if they added Trisodium Dicarboxymethyl Alaninate or something of the like to boost cleaning.
I've noticed the citrus breeze scent
doesn't have the orange cap anymore. It has a blue cap. Why?
doesn't have the orange cap anymore. It has a blue cap. Why?
kenmoreguy89
Well-known member
Designed for modern DW's
Too bad. That sucks
The same happened in Europe years and years ago as machines switched from powerful water action and more water usage to milder water action less water usage (as less water was needed for re-circulation) and way longer cycles.
Typically what a modern last generation machine does that relies on enzyme action instead of chlorine and strong alkaline, chlorine that will inactivate much of the enzymes.
The bleaching action in these "new" ultra enzymatic detergents is typically given from oxygen that in gels will be missing because you cannot fabulous peroxide in a high concentration along with enzymes in a liquid form.
They will be much less alkaline but will only have a mild surfactant action and they will be packed with enzymes and missing of course another typical ingredients of old school gels which was sodium hydroxide (the alkaline part).
Forget your carrott stained Tupperware or coffee stained plastic to get clean with that gel.
While chlorinated ultra alkaline detergents will do just fine even in a modern mild water power endless cycle modern unit the same cannot be said of an enzymatic detergent be used in a vintage machine because of the shorter cycles it does you will not get a proper enzyme action or grease cutting action as its surfactant will be milder nor an effective bleaching because oxygen needs more time.
You would not anyway get oxygen inside a gel so with newer gels you can forget about getting any sorts of bleaching action and that's why so many people are not happy with gels in Europe and the only people using those are the people who hand wash dishes before the dishwasher and for some reasons in Europe there are plenty of those people who didn't get what a dishwasher is for.
Enzymatic not chlorinated powders at least have oxygen.
You found only a couple of chlorinated detergent still on market until 4 - 5 years ago.
Now nothing sold for domestic use here is chlorinated.
The only chlorinated detergents you find here now are meant for institutional use so professional dishwashers that still use the principle of power jets shorter cycles for which chlorine is needed, same principle as vintage or old school dishwashers used and LUCKILY still used in America until not so much time ago, in Europe this switch was made sooner.
They call it progress. I have something to say about it.
I have a vintage dishwasher because none of the European offerings satisfied me, and I use diversey professional chlorinated powder in it I was happy with cascade chlorinated job as much as I was with finish gel in the yellow bottle Dad was a thick white very alkaline chlorinated gel, turned blue and turned to garbage.
Too bad. That sucks
The same happened in Europe years and years ago as machines switched from powerful water action and more water usage to milder water action less water usage (as less water was needed for re-circulation) and way longer cycles.
Typically what a modern last generation machine does that relies on enzyme action instead of chlorine and strong alkaline, chlorine that will inactivate much of the enzymes.
The bleaching action in these "new" ultra enzymatic detergents is typically given from oxygen that in gels will be missing because you cannot fabulous peroxide in a high concentration along with enzymes in a liquid form.
They will be much less alkaline but will only have a mild surfactant action and they will be packed with enzymes and missing of course another typical ingredients of old school gels which was sodium hydroxide (the alkaline part).
Forget your carrott stained Tupperware or coffee stained plastic to get clean with that gel.
While chlorinated ultra alkaline detergents will do just fine even in a modern mild water power endless cycle modern unit the same cannot be said of an enzymatic detergent be used in a vintage machine because of the shorter cycles it does you will not get a proper enzyme action or grease cutting action as its surfactant will be milder nor an effective bleaching because oxygen needs more time.
You would not anyway get oxygen inside a gel so with newer gels you can forget about getting any sorts of bleaching action and that's why so many people are not happy with gels in Europe and the only people using those are the people who hand wash dishes before the dishwasher and for some reasons in Europe there are plenty of those people who didn't get what a dishwasher is for.
Enzymatic not chlorinated powders at least have oxygen.
You found only a couple of chlorinated detergent still on market until 4 - 5 years ago.
Now nothing sold for domestic use here is chlorinated.
The only chlorinated detergents you find here now are meant for institutional use so professional dishwashers that still use the principle of power jets shorter cycles for which chlorine is needed, same principle as vintage or old school dishwashers used and LUCKILY still used in America until not so much time ago, in Europe this switch was made sooner.
They call it progress. I have something to say about it.
I have a vintage dishwasher because none of the European offerings satisfied me, and I use diversey professional chlorinated powder in it I was happy with cascade chlorinated job as much as I was with finish gel in the yellow bottle Dad was a thick white very alkaline chlorinated gel, turned blue and turned to garbage.
Kenmoreguy89
That is very true. We have an older Maytag JetClean at our summer condo. I have noticed that the older Bleach based gels work great, where as the newer enzyme based detergents work, but leave small bits on dishes occasionally. The older machines certainly do not allow for a long enough wash time when using an enzymatic detergent, but the detergent is less concentrated too.
That is very true. We have an older Maytag JetClean at our summer condo. I have noticed that the older Bleach based gels work great, where as the newer enzyme based detergents work, but leave small bits on dishes occasionally. The older machines certainly do not allow for a long enough wash time when using an enzymatic detergent, but the detergent is less concentrated too.
kenmoreguy89
Well-known member
Less concentration.
They might look "less concentrated" like watered down and thickened with some sorts of thickener, they are not that less concentrated the matter is that they miss important components soda or hydroxide so the alkalinity, excellent to cut greaseand and burnt grease quickly as well to dissolve food particles, they will not give water that strong typical slippery feeling of hydroxide (lye) and will have few builders.
They might look "less concentrated" like watered down and thickened with some sorts of thickener, they are not that less concentrated the matter is that they miss important components soda or hydroxide so the alkalinity, excellent to cut greaseand and burnt grease quickly as well to dissolve food particles, they will not give water that strong typical slippery feeling of hydroxide (lye) and will have few builders.
I was thinking that if it comes down to only being able to use enzyme products in my WP power clean machine that I could use the pots & pans cycle to provide the longer first wash and that would give the enzymes more time to work before the hot water cooked them and, if needed, I could add a little STPP to the brew. I have noticed that without the chlorine, the dishwasher water that drains through the disposal does not keep it as clean as the older chlorinated products.
