Why do domestic dishwasher cycles take hours instead of being extremely fast like commercial dishwashers?
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I used to be a dishwasher at a nursing home. I blasted all the food and gunk off the dishes with a sprayer right after meals before it had time to dry on them. They went straight into the dishwasher which uses extremely hot water and industrial chemicals to sterilize everything. It gets hotter than your dishwasher at home, and it’s not so much working to get food off as it is to sterilize and degrease everything with steam. It’s expensive, huge, and hot, and it’s not working to get grandma’s mashed potatoes from last night off the plate it dried onto overnight because the person washing already did that.
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