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Dishwasher

The term Dishwasher can represent either a person who washes (cleans) dishes (a term commonly used in the food service industry) or a machine that performs a similar function. A Dishwasher is a mechanical device for cleaning food utensils for preparation, keeping, serving and eating and drinking. They are found in restaurants and also in many kitchens of homes.

Unlike manual dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot (55-65 degrees Celsius or 130-150 degrees Fahrenheit) water on the dishes. First detergent-added water for cleaning purposes, then clean water (though sometimes with a rinsing aid added) to remove the detergent residue. The hot water may be direct from the supply or brought up to temperature by an element). As there is no human contact during the process, strong detergents may be used which would be too alkaline for habitual exposure to the skin). Some dishwashers also contain a heating element to achieve fast drying of the dishes. The first reports of a mechanical dishwashing device are of an 1850 patent by Joel Houghton of a hand-powered device.

The international standard for the capacity of a dishwasher is expressed as standard place settings. Dishes or plates of irregular sizes may not fit properly in a dishwasher's cleaning compartment, so it is advisable to check for compatibility before buying a dishwasher.

The inside of a dishwasher, called the tub, can be composed of plastic or stainless steel. Stainless steel tubs resist hard water, provide better sound dampening, and preserve heat to dry dishes faster. They also come at a price premium. Older models used a baked enamel on steel and are prone to chipping and erosion; chips in the baked enamel finish must be cleaned of all dirt and corrosion then patched with a special compound or even a good quality two-part epoxy.

Many newer dishwashers feature microprocessor-controlled, sensor-assisted wash cycles that adjust the wash duration to the quantity of dirty dishes (sensed by changes in water temperature) or the amount of dirt in the rinse water (sensed chemically/optically). This can save water and energy if the user runs a partial load. In such dishwashers the electromechanical rotary switch often used to control the washing cycle is replaced by a microprocessor but most sensors and valves are still required to be present. However, pressure switches (some dishwashers use a pressure switch and flow meter) are not required in most microprocessor controlled dishwashers as they use the motor and sometimes a rotational position sensor to sense the resistance of water, when it senses there is no cavitation it knows it has the optimal amount of water.

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