I think a lot of the time involved is to keep the process quiet, an industrial dishwasher is fast but loud as fuck. I wouldn’t mind being given that choice with a home dishwasher though.
Price is also a major factor. Restaurants won’t balk at paying thousands for an industrial grade dishwasher if it can replace or greatly reduce the demand for a human dishwasher. Even at low restaurant wages, it doesn’t take long for a $6000 dishwasher to pay for itself. On the other hand, if the only dishwashers available cost that much, if there were no dishwashers at a consumer price point? Most people would just go without one in their home.
Tip #2 is not relevant in Europe and most other places using 230V mains because the dishwashers are only connected to cold water and have their own heater.
I worked as a dishwasher maybe 15 years ago? Nothing needed to be scrubbed. Scrape and put into tray. Once tray was filled slide into dishwasher and pull down handle. Wait about 60 seconds and pull up handle. Slide rack out. Receive 4th degree burns without using a towel to grab dishes.
I think it’s doing a lot more cleaning than it needs to, considering industrial ones in restaurants take less than a minute
I think a lot of the time involved is to keep the process quiet, an industrial dishwasher is fast but loud as fuck. I wouldn’t mind being given that choice with a home dishwasher though.
Also way hotter than a residential one. I actually cooked salmon in one when I worked on a cruise ship. Surprisingly effective.
Price is also a major factor. Restaurants won’t balk at paying thousands for an industrial grade dishwasher if it can replace or greatly reduce the demand for a human dishwasher. Even at low restaurant wages, it doesn’t take long for a $6000 dishwasher to pay for itself. On the other hand, if the only dishwashers available cost that much, if there were no dishwashers at a consumer price point? Most people would just go without one in their home.
Ime dishes get precleaned more before they go into the industrial dishwasher.
You scrape in the trash, scrub in the sink, and rinse/sanitize in the dishwasher. At least that’s how my kitchen was, like a quarter-century ago.
I used to have to do more precleaning than that with a home dishwasher before I watched Technology Connections
Explain please?
Just watch it yourself.
https://www.youtube.com/watch?v=jHP942Livy0
Tip #2 is not relevant in Europe and most other places using 230V mains because the dishwashers are only connected to cold water and have their own heater.
I worked as a dishwasher maybe 15 years ago? Nothing needed to be scrubbed. Scrape and put into tray. Once tray was filled slide into dishwasher and pull down handle. Wait about 60 seconds and pull up handle. Slide rack out. Receive 4th degree burns without using a towel to grab dishes.
Are you even working in a kitchen if you’re not being burned, scalded, steamed or fried?