Vintage kitchenaid portable dishwasher - $200 (16th and classen)
- Thread starter ovrphil
- Start date
Help Support :
Oh how I love these top control KitchenAids... and in my Favorite vintage color too!!!
I so wish this was closer to me. I'd buy it in a heartbeat.
I so wish this was closer to me. I'd buy it in a heartbeat.
toploader55
Well-known member
That's the Deluxe... Full Cycle and Rinse and Hold
Next Model up would be the Regency with Soak and Scrub.
Hurricane Model. Makes your dishes "Shine like the top of the Chrysler Building".
Next Model up would be the Regency with Soak and Scrub.
Hurricane Model. Makes your dishes "Shine like the top of the Chrysler Building".
Sure it will
But if one is not mistaken you'll need hot (140F or above) water from the tap and plenty of it in order to achieve those results as the thing does not heat/boost water temps.
My MM has a "heater" if you could call it that and it barely does much more than maintain the main wash water temp. Results are fine clean wise but for drying without dishes being superheated by very hot water you will need some sort of heating system. IIRC the KA's used heated air circulated by a fan.
But if one is not mistaken you'll need hot (140F or above) water from the tap and plenty of it in order to achieve those results as the thing does not heat/boost water temps.
My MM has a "heater" if you could call it that and it barely does much more than maintain the main wash water temp. Results are fine clean wise but for drying without dishes being superheated by very hot water you will need some sort of heating system. IIRC the KA's used heated air circulated by a fan.
Even Custom KitchenAids of this vintage yielded super hot dishes at the end of the dry cycle as how I remember it. They had to cool down before they could be handled.
Well they would, wouldn't they?
Between multiple "hot" water changes and heated forced air drying.
It wasn't until having the MM that one had to resort to using heated dry on any dishwasher. Previously never bothered and always kept (Energy Saver) button/switch engaged to keep heated drying turned off.
However find now in the MM because the heater is more of a maintainer water never becomes super hot enough to really heat dishes. That means they aren't equally hot enough to encourage convection drying after rinsing. Now maybe the KAs are better at holding heat than the MM so that could be something.
Also the MM does two rinses after main wash. Unless you have very hot water waiting the cooler temps will also chill the dishes. This furthers the need for some heated drying as again "flash" drying via residual heat just isn't fully on.
Between multiple "hot" water changes and heated forced air drying.
It wasn't until having the MM that one had to resort to using heated dry on any dishwasher. Previously never bothered and always kept (Energy Saver) button/switch engaged to keep heated drying turned off.
However find now in the MM because the heater is more of a maintainer water never becomes super hot enough to really heat dishes. That means they aren't equally hot enough to encourage convection drying after rinsing. Now maybe the KAs are better at holding heat than the MM so that could be something.
Also the MM does two rinses after main wash. Unless you have very hot water waiting the cooler temps will also chill the dishes. This furthers the need for some heated drying as again "flash" drying via residual heat just isn't fully on.
delaneymeegan
Well-known member
Who says butcher blocks are ubiquitous for portable dishwashers? I like the metal top being the same color as the rest. It makes it seem smaller and more compact. The rear controls were fun. If I remember right, the original Kenmore portables had rear top controls like this in the mid 60s.
toploader55
Well-known member
Formica or "Texolite" (sp?-GE) were much easier to maintain than butcher block tops.
I would say (back then) the average housewife wasn't too verse in touch up sanding and oiling the wood with mineral oil every week.
The wood tops are nice and look expensive (more TOL) but I personally would never chop ot carve a roast on the Wooden Top of the Dish Machine.
The 2 KitchenAids that I have I have taken off the top and sanded them completely down and oiled them to restore them to their original finish. They look great but are a PITA to keep up.
I would say (back then) the average housewife wasn't too verse in touch up sanding and oiling the wood with mineral oil every week.
The wood tops are nice and look expensive (more TOL) but I personally would never chop ot carve a roast on the Wooden Top of the Dish Machine.
The 2 KitchenAids that I have I have taken off the top and sanded them completely down and oiled them to restore them to their original finish. They look great but are a PITA to keep up.
Since one usually uses the top of portable DW as
Counter space a butcher block top is lost upon me. Besides have given up on wood cutting boards and such years ago for the ones that can be put into DW for cleaning and sanitizing purposes. No I tell a lie, still have a wood cutting board stashed somewhere but is only used for bread and cheese. Meats, poultry, and even veggies are a stranger to it.
What one does have on top of the portable DW is a huge (and heavy) marble slab got on the cheap. It is kept covered and used when baking for making crusts and such.
Counter space a butcher block top is lost upon me. Besides have given up on wood cutting boards and such years ago for the ones that can be put into DW for cleaning and sanitizing purposes. No I tell a lie, still have a wood cutting board stashed somewhere but is only used for bread and cheese. Meats, poultry, and even veggies are a stranger to it.
What one does have on top of the portable DW is a huge (and heavy) marble slab got on the cheap. It is kept covered and used when baking for making crusts and such.
