Why do domestic dishwasher cycles take hours instead of being extremely fast like commercial dishwashers?
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Home dishwashers use the water once, then throw it away. Because of this they need to take a long time to “pick away” at the dirt gently over time to maintain efficiency, using as little water as possible. My dishwasher has a “quick” mode that isn’t as efficient.
By contrast commercial machines store the wash water, keep it steaming hot and reuse it for each load. By reusing the water and keeping it really hot (rather than struggling to barely heat anew each time), they can get both efficiency and high performance, if they’re doing a high volume. Doing a single load in a commercial machine makes it really inefficient though: it takes more water, spends more energy heating it and then throws it away.
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