Why do domestic dishwasher cycles take hours instead of being extremely fast like commercial dishwashers?
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Most restaurants have two dishwashers.
The first is called either Juan or Jesus and he does the bulk of the work cleaning the dishes and getting off anything stuck on. He’s all the cooks’ best friend and super important to the running of the business.
The other one is a machine and mostly just acts as a second pass for the first one. It still uses much hotter water and harsher soaps than what you’ll find in a home.
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