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Dishwasher
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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.
Modern dishwashers are descended from the 1886 invention of
Josephine Cochrane, also hand-powered, which she unveiled at the
1893 Chicago World's Fair. Cochrane was quite wealthy and was the
granddaughter of John Fitch, the inventor of the steam boat. She
never washed dishes herself and only invented the dishwasher as her
servants were chipping her fine china. Models installed with
permanent plumbing arrived in 1920s, and electric drying elements
were added in 1940. Adoption was greatest at first in commercial
environments, but by the 1970s dishwashers had become commonplace in
domestic situations.
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.
Dishwashers that are installed into standard kitchen cabinets have a
standard width and depth of 60 cm (Europe) or 24 inches (US), and
most dishwashers must be installed into a hole a minimum of 86 cm
(Europe) or 34 inches (US) tall. Portable dishwashers exist in 45
and 60 cm (Europe) 18 and 24 inch (US) widths, with castors and
attached countertops. Dishwashers may come in standard or tall tub
designs; standard tub dishwashers have a service kick plate beneath
the dishwasher door that allows for simpler maintenance and
installation, but tall tub dishwashers have approximately 20% more
capacity and better sound dampening from having a continuous front
door.
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.
Mid-to-higher end North American dishwashers often come with hard
food disposal units, which behave like miniature garbage (waste)
disposal units that eliminate large pieces of food waste from the
wash water. One manufacturer that is known for omitting hard food
disposals is Bosch, a German brand; however, Bosch does so in order
to reduce noise. Pre-rinsing is not necessary even without
integrated waste disposal units - all that is required is for the
larger items of food waste to be removed before placing in the
dishwasher. Pre-rinsing under a running tap beforehand simply wastes
water.
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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