Why do domestic dishwasher cycles take hours instead of being extremely fast like commercial dishwashers?
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Commercial dish machines are essentially just Sanitizing the dishes. They will do some rinsing of the bits that are left on the dishes when you send them in, but the essential function is sanitizing, as high temp machines reach a minimum of 180F in rinse, which kills any bacteria, or low temp machines use harsh chemicals like chlorine to kill any bacteria. I work in kitchens and train my staff that dishes should go in mostly clean or they’ll still have debris on them. Those that don’t listen end up running them through again. There is a setting on most machines to lengthen the cycle, which keeps it in wash mode a bit longer for more debris filled dishes, we use it for glassware and flatware. The regular setting runs for 1 minute for high temp machines, so super quick and efficient. It also recycles the water from the rinse cycle for the next wash cycle and has a booster heater that ensures you are starting hot to reach those high temps. On top of that you have the use of extremely harsh and corrosive chemicals that are frankly dangerous in their concentrations. Household machines will essentially scrub your dishes, using different sprayers, water pressure, angles etc. to wash the debris away, running through several cycles to ensure this. They almost certainly don’t maintain the high temps needed so are reheating the water through each cycle. They also use much less corrosive chemicals. I always hit the sanitize button at home to reach higher temp and kill bacteria, it’s not using harsh chemicals to do so like a low temp commercial machine. My dream is a commercial dish pit at home, I wouldn’t mind doing the dishes at all…at work the dish pit is my zen area and would rather wash dishes when behind than do just about anything else. Zone out and run racks.
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