Jerome, your observations are correct. To wash dishes you need four things:
1) Mechanical energy
2) Chemical energy
3) Thermal energy
4) Time
When one or more of these are reduced others must be increased to compensate. Exception for enzymes which work in stages over time. This is why modern dishwashers spend so much time washing and rinsing to compensate for weak low pressure, low volume sprays and low thermal hold satisfaction points.
Modern dishwashers simply do not use enough water, and do not have the macerators, filters or large enough pumps to properly capture, grind, collect and carry away food soils. Soils accumulate within the internal parts of the machine accumulating and begining to smell over time. Modern dishwashers are not practical or capable in residential applications.
People did not know what they had with the Power Clean Filter module and Maytag Jetclean. Even commercial dish machines with motors 1HP and over are not meant to handle un-preped dishes as food bits just accumulate on top of the sump strainer. Commercial machines are meant to be used for fine cleaning and sanitation.
https://www.jacksonwws.com/wp-content/uploads/2016/12/DishStar-LT-Operation-Guide.pdf
Unlike a restaurant, residential users typically have the luxury of waiting an hour for their machines to complete a cycle- enough time for a machine to do pre-rinsing, scouring, coarse cleaning, soil roundup, automatic filter cleaning in addition to fine cleaning and sanitation. There is no reason why users must complete 5 steps prior to turning on their machines in order to have civilized results- ie not having stink over time.
[this post was last edited: 8/25/2024-08:49]
