New here and in need of a little help.
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<a name="start_42171.621643">No I haven't been running the tap first. Honestly I load it and turn it on and come back an hour later to beautifully cleaned dishes.</a>
Pretty soon, we'll have you shooting up and racing to the kitchen faucet for a good purging every time you hear it drain. I get a good laugh from friends and family members when I do that with the 18's and the 19, lol.
We'll give you the secret Maytag handshake.
Love it!
That Series 2 806 washer and 808 dryer are stunning, Sandy.
Still don't understand your squeamish issues with the Almond color ;>)
Those remind me of the set Revinkevin use to have.
Pretty soon, we'll have you shooting up and racing to the kitchen faucet for a good purging every time you hear it drain. I get a good laugh from friends and family members when I do that with the 18's and the 19, lol.
We'll give you the secret Maytag handshake.
Love it!
That Series 2 806 washer and 808 dryer are stunning, Sandy.
Still don't understand your squeamish issues with the Almond color ;>)
Those remind me of the set Revinkevin use to have.
Nice work on replacing something modern with something old!
Who cares if its a BOL model, as long as it gets the job done, you are perfectly alright! 6grains of water hardness is described as moderate hardness. I would definitely recommend you get some STPP from the link below, and add maybe 1/4-1/2 a tsp. with every load in the Main-Wash detergent cup.
If you have a recirculation system for your hot water heater, ensure that is running, that way, you don't have to race after the dishwasher when you here the ol' girl snap into the draining cycle. That, or just keep the water heater really hot, to help make up for any lack of heat as the line is initially purged.
Sorry to have to hijack this thread, but how many rinses do the KA's run post-wash, and how long do they run. This would determine whether Jen has to go and run the hot tap each time the machine drains, or just at the end of the Main-Wash. (I happen to do this for our DishDrawer, since we have solar heater water).
Also, does this BOL model run any Pre-Rinses/Washes?
If I were you, I'd have the water heater right up at 150F, that way, you'll get 100% detergent dissolving in the relatively short Main-Washing period (and it'll help sanitise your dishes, if you happen to be a germaphobe, like me!)
One last question, could you tell us how long it takes you to run the water hot in your kitchen when the lines have sat for around an hour? That way, we could figure out whether you really need to "waste-water" running the tap (I s'pose you could justify it by washing your hands lots, *lol*)
Congratulations and Good Luck with your KitchenAid. I envy you so much (Not because our DishDrawer is crap - its because I'd like to have a nice old dishwasher :] )!
Who cares if its a BOL model, as long as it gets the job done, you are perfectly alright! 6grains of water hardness is described as moderate hardness. I would definitely recommend you get some STPP from the link below, and add maybe 1/4-1/2 a tsp. with every load in the Main-Wash detergent cup.
If you have a recirculation system for your hot water heater, ensure that is running, that way, you don't have to race after the dishwasher when you here the ol' girl snap into the draining cycle. That, or just keep the water heater really hot, to help make up for any lack of heat as the line is initially purged.
Sorry to have to hijack this thread, but how many rinses do the KA's run post-wash, and how long do they run. This would determine whether Jen has to go and run the hot tap each time the machine drains, or just at the end of the Main-Wash. (I happen to do this for our DishDrawer, since we have solar heater water).
Also, does this BOL model run any Pre-Rinses/Washes?
If I were you, I'd have the water heater right up at 150F, that way, you'll get 100% detergent dissolving in the relatively short Main-Washing period (and it'll help sanitise your dishes, if you happen to be a germaphobe, like me!)
One last question, could you tell us how long it takes you to run the water hot in your kitchen when the lines have sat for around an hour? That way, we could figure out whether you really need to "waste-water" running the tap (I s'pose you could justify it by washing your hands lots, *lol*)
Congratulations and Good Luck with your KitchenAid. I envy you so much (Not because our DishDrawer is crap - its because I'd like to have a nice old dishwasher :] )!
autowasherfreak
Well-known member
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- Jul 28, 2008
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- 3,637
Those early Maytags are some of best and most dependable washers and dryers ever made!
I only run the tap once before starting the machine. Because my machine has automatic water heating, I don't bother running the tap before each subsequent fill. The water stays hot enough to provide the machine with at least the minimum temperature required for the automatic heating system to bring it the rest of the way up to optimum wash temp.
That's one of the things that annoyed me about the Thundering Thermador's steam cycles. It would take up to 45 minutes to complete the steaming sequence, and by that time the water in the pipes was such that it was like giving the dishes a cold shower after that steam bath. A ridiculous gimmick on an over-all ridiculous excuse for a dishwasher. It was beautiful on the outside, though.
My Hobart-inspired ISE Classic Supreme has been a delight to use after giving the TT the boot a year and a half ago, and of course it's infinitely quieter. Almost anything would be.
That's one of the things that annoyed me about the Thundering Thermador's steam cycles. It would take up to 45 minutes to complete the steaming sequence, and by that time the water in the pipes was such that it was like giving the dishes a cold shower after that steam bath. A ridiculous gimmick on an over-all ridiculous excuse for a dishwasher. It was beautiful on the outside, though.
My Hobart-inspired ISE Classic Supreme has been a delight to use after giving the TT the boot a year and a half ago, and of course it's infinitely quieter. Almost anything would be.
danemodsandy
Well-known member
Dan - Almond
"Still don't understand your squeamish issues with the Almond color"
Because Almond was invented for the express purpose of concealing - up to a point - a film of kitchen grease and dust. By the second half of the 1970s, when the color was introduced, housekeeping was falling by the wayside in many homes, in favor of two-career households.
Almond was considered to stay "clean-looking" longer than other colors. I don't particularly care for "clean-looking." I like clean.
So, that's my frotz about Almond.
"Still don't understand your squeamish issues with the Almond color"
Because Almond was invented for the express purpose of concealing - up to a point - a film of kitchen grease and dust. By the second half of the 1970s, when the color was introduced, housekeeping was falling by the wayside in many homes, in favor of two-career households.
Almond was considered to stay "clean-looking" longer than other colors. I don't particularly care for "clean-looking." I like clean.
So, that's my frotz about Almond.
@ JenD
My assumption is, you don't have to draw more than around a gallon of water? (That would be around 8secs, I suppose).
In that case, I would just set the water heater really hot, then maybe get tempering valves for your showers/sinks if its practical. That way, any "cold" fill in the KA machine will be negated with flaming hot water. You'll probably notice better drying/washing results that way too
My assumption is, you don't have to draw more than around a gallon of water? (That would be around 8secs, I suppose).
In that case, I would just set the water heater really hot, then maybe get tempering valves for your showers/sinks if its practical. That way, any "cold" fill in the KA machine will be negated with flaming hot water. You'll probably notice better drying/washing results that way too
