Why do domestic dishwasher cycles take hours instead of being extremely fast like commercial dishwashers?
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Commercial dishwashers use a fair amount of more chemicals then house ones, and so much more water. And also require you to pre-rinse the dishes quite well.
You will be looking at 2 types or a conveyor system. One type is a high heat system that uses a booster to heat the water up to a scalding temp on the rinse cycle to sterilize the plates, and it usually runs for 60 seconds. The second uses a sanitizing agent, and runs a little longer, at 90 seconds. A conveyer system can have either, and usually takes longer per tray but since the trays are moving in the grand scheme of things is quicker.
If you are using a dishwasher – you have to pre-scrape and pre-rinse your plates. Right before the plates go in there is a spot with a hand held hose sprayer that you would spray both the fronts and backs of plates to remove food waste. For irregular items like pots, inserts, etc would require a quick scrub ideally.
Dishwashers of this type also use loads of water. We are talking at least 8 liters for a single tray unit. It uses the rinse water from the last load to clean with and then will rinse with fresh water and add in sanitizer or have the water boosted.
They also take a lot of maintenance to be fully functioning. Tearing down at night to make sure the sprayer arms are free from debris and that all the traps to catch waste are clear as well.
Also – there are variations as well.
Most people at home don’t want to deal with that amount of effort.
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