Why do domestic dishwasher cycles take hours instead of being extremely fast like commercial dishwashers?
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The dishwasher at a restaurant is a human. No machine can keep up otherwise.
The “other” dishwasher at a restaurant isn’t actually a dish washer, it’s a sanitizer. After the dishes are properly hand washed, they put them in a sanitizer dishwasher. Really quick, really hot. Doesn’t clean dishes at all, but kills whatever germs/bacteria might be left.
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