AKARTA, KOMPAS.

com - Perkembangan teknologi kini semakin memudahkan seseorang dalam

menjalakan aktivitas sehari-hari, salah satunya dalam membersihkan area dapur seperti mencuci
piring kotor. Saat ini, beberapa produsen perlengkapan rumah tangga menawarkan dishwasher atau
alat pencuci piring. Faktanya, kini beberapa masyarakat Indonesia menggunakan perlengkapan ini.
Hal ini pun dipaparkan oleh Esther Theresia Tika, Marketing Manager PT Bloomfils International,
distributor resmi Meile di Indonesia. Baca juga: 7 Kesalahan yang Sering Dilakukan Saat Mencuci
Piring “Saat ini cukup banyak orang yang menggunakan dishwasher ini. Kelebihannya adalah bisa
mencuci piring, gelas, bahkan panci sekaligus dan untuk waktu pencuciannya tergantung siklusnya
mulai dari satu hingga 2,5 jam,” ungkapnya dalam acara peluncuran produk terbaru Miele di Jakarta,
Kamis (3/6/2021). Namun, apakah benar jika menggunakan dishwasher ini lebih efektif dalam
mencuci piring? Dilansir dari Hunker, ada beberapa kelebihan dan kekurangan penggunaan
dishwasher ini, sebagai berikut. Kelebihan dishwasher Ada beberapa kelebihan yang didapatkan
seseorang saat mereka menggunakan dishwasher seperti berikut ini. 1. Kenyamanan Mungkin
keuntungan terbesar menggunakan mesin pencuci piring adalah kenyamanan dan penghematan
waktu. Baca juga: Tak Hanya untuk Mencuci Piring, Ini Beragam Manfaat Spons Alih-alih berdiri di
atas wastafel menggosok dan membilas piring dengan tangan, cukup masukkan piring dan gelas
kotor ke dalam mesin, tekan tombol dan biarkan mesin pencuci piring melakukan pekerjaannya.
Faktanya, Departemen Energi AS memperkirakan bahwa menggunakan mesin pencuci piring dapat
menghemat waktu pribadi hingga 230 jam setiap tahun. Adapun mesin pencuci piring tidak hanya
menghemat waktu, tetapi juga membuat piring Anda lebih bersih. Pencuci piring umumnya
memanaskan air hingga 140 derajat, yang jauh lebih panas daripada yang bisa ditoleransi
kebanyakan orang, dan itu membersihkan dan mensanitasi piring dengan lebih efektif. 2.
Penghematan Energi Tak hanya dapat menghemat waktu dan tenaga saja, menggunakan
dishwasher juga dapat menghemat penggunaan air dan listrik.     Hal ini tidak hanya menghemat
uang Anda, tetapi juga membantu menyelamatkan lingkungan. Lebih sedikit penggunaan energi
berarti lebih sedikit polusi dan produksi gas rumah kaca. Kekurangan dishwasher Di balik kelebihan,
penggunaan dishwasher juga memiliki kekurangan di dalamnya, seperti berikut ini. 1. Pemakaian
sabun Mencuci piring di dishwasher membutuhkan penggunaan sabun yang dirancang khusus
untuk mesin, karena menggunakan sabun cuci piring biasa akan menghasilkan terlalu banyak busa
dan dapat merusak mesin. Namun, yang harus diketahui sabun pencuci piring harganya lebih mahal
daripada sabun cuci piring standar. Baca juga: 7 Cara agar Mencuci Piring Terasa Mudah dan
Menyenangkan Dan jika Anda ingin menghindari noda air pada peralatan gelas Anda, terutama jika
Anda memiliki air sadah, Anda perlu menambahkan bahan pembilas ke mesin, yang akan
meningkatkan biaya pengoperasian mesin. 2. Kerusakan pada piring Meskipun mesin pencuci piring
dapat mendisinfeksi piring lebih efektif daripada mencuci tangan, mesin ini memiliki keterbatasan.
Kadang-kadang, bahkan mesin yang paling kuat pun tidak dapat menghilangkan sisa makanan yang
mengering, sehingga Anda harus mencucinya dengan tangan atau menjalankannya kembali melalui
mesin. Selain itu, tidak semuanya aman untuk dicuci dengan mesin pencuci piring. Keramik dan
kristal halus, pisau, panci dan wajan antilengket, serta barang-barang kayu dapat rusak di mesin
pencuci piring, artinya Anda harus mencucinya dengan tangan.

Artikel ini telah tayang di Kompas.com dengan judul "Ini Kelebihan dan Kekurangan Menggunakan
Dishwasher ", Klik untuk baca: https://www.kompas.com/homey/read/2021/06/04/080300776/ini-
kelebihan-dan-kekurangan-menggunakan-dishwasher-?page=all.
Penulis : Aniza Pratiwi
Editor : Sakina Rakhma Diah Setiawan

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TEKNIK PENCUCIAN ALAT Teknik pencucian alat yang benar akan memberikan hasil akhir pencucian
yang sehat dan aman. Oleh sebab itu perlu didikuti tahap-tahap pencucian sebagai berikut: 1. Scrabbing
Memisahkan segala kotoran dan sisa-sisa makanan yang terdapat pada peralatan yang akan dicuci,
seperti sisa makanan di atas piring, sendok, panci dan lain-lain. 2. Flushing dan soaking Mengguyur air di
atas peralatan yang akan dicuci sehingga bersih dari noda sisa seluruh permukaan peralatan.
Perendaman (soaking) dimaksudkan untuk memberikan kesempatan peresapan air ke dalam sisa
makanan yang menempel atau mengeras, sehingga menjadi mudah untuk dibersihkan atau terlepas dari
permukaan peralatan. Waktu perendaman tergantung dari kondisi peralatan. Penggunaan perendaman
menggunaan air panas (60 derajat C) akan lebih cepat dari pada air dingin. Minimal waktu perendaman
30-60 menit. 3. Washing Mencuci peralatan dengan cara menggosok dan melarutkan sisa makanan
dengan zat pencuci, seperti deterjen cair atau bubuk, yang mudah larut dalam air sehingga sedikit
kemungkinan membekas pada alat yang dicuci. Pada tahap ini dapat digunakan sabut, tapas atau zat
penghilang bau yang dipergunakan seperti abu gosok, arang atau jeruk nipis. Penggunaan sabun biasa
sebaiknya dihindari, karena sabun biasa tidak dapat melarutkan lemak. Akibatnya pembersihan lemak
tidak sempurna dan menimbulkan bau. Sabun biasa agak sulit larut dalam air dan bila menempel di
peralatan akan menimbulkan bekas (noda) bila peralatan sudah kering. Pada tahap penggosokan ini
perlu diperhatikan bagian-bagian peralatan yang perlu dibersihkan lebih cermat yaitu:  Manajemen
Sistem Penyelenggaraan Makanan Institusi 251 a. Bagian peralatan yang terkena makanan (permukaan
tempat makanan). b. Bagian peralatan yang kontak dengan tubuh (bibir gelas, ujung sendok). c. Bagian
yang tidak rata (bergerigi, berpori, berhias). 4. Rinsing Mencuci peralatan yang telah digosok deterjen
sampai bersih dengan cara dibilas dengan air bersih. Pada tahap ini penggunaan air harus banyak,
mengalir dan selalu bertukar. Setiap alat yang dibersihkan dibilas dengan menggosok-gosok dengan
tangan atau sampai terasa kesat. Pembilasan sebaiknya dilakukan dengan air yang cukup sehingga dapat
melarutkan sisa kotoran atau sisa bahan pencuci. Tekanan air yang digunakan dianjurkan tekanan 15 psi
(pound per square inches) atau tekanan air yang digunakan sama dengan 1,2 kg/cm2 5. Sanitazing
Tindakan sanitasi untuk membebashamakan peralatan setelah pencucian. Peralatan yang selesai dicuci
perlu dijamin aman dari mikroba dengan cara sanitasi atau dikenal dengan desinfeksi. Cara desinfeksi
yang lazim digunakan ada beberapa macam yaitu: a. Rendam air panas 100 cc selama 2 m2nit. b.
Larutkan chlor aktif (50 ppm). c. Udara panas (oven). d. Sinar ultra violet (sinar pagi jam 9-11) atau
peralatan elektrik yang menghasilkan sinar ultra violet. e. Uap panas (steam) yang terbiasa terdapat
pada mesin cuci piring (dishwashing machine). 6. Toweling Mengeringkan dengan kain atau handuk
dengan maksud menghilangkan sisa-sisa kotoran yang mungkin masih menempel sebagai akibat proses
pencucian seperti noda deterjen, noda chlor. Prinsip penggunaan lap pada alat yang sudah dicuci
sebenarnya tidak boleh karena akan menimbulkan pencemaran sekunder pada alat yang sudah dicuci
(rekontaminasi). Gtoweling dapat digunakan dengan syarat towel (handuk) steril dan harus diganti
untuk setiap kali penggunaan. Dalam pembersihan peralatan yang menggunakan tindakan sanitasi
kering (sinar atau oven), penggunaan towel sebaiknya tidak dilakukan. Contoh Petunjuk Penggunaan
Alat atau Pencucian Alat Dalam Penyelenggaraan Makanan. 252 Manajemen Sistem Penyelenggaraan
Makanan Institusi  Semua peralatan dapur baik yang besar atau kecil harus dibersihkan dan dirawat
secara terusmenerus dan teratur.

A dishwasher is a machine used to clean dishware, cookware and cutlery automatically.

Unlike manual dishwashing, which relies heavily on physical scrubbing to remove soiling, the
mechanical dishwasher cleans by spraying hot water, typically between 45 and 75 °C (110 and
170 °F), at the dishes, with lower temperatures used for delicate items. [1]
A mix of water and dishwasher detergent is pumped to one or more rotating sprayers, cleaning the
dishes with the cleaning mixture. The mixture is recirculated to save water and energy. Often there is
a pre-rinse, which may or may not include detergent, and the water is then drained. This is followed
by the main wash with fresh water and detergent. Once the wash is finished, the water is drained,
more hot water enters the tub by means of an electro-mechanical solenoid valve, and the rinse
cycle(s) begin. After the rinse process finishes, the water is drained again and the dishes are dried
using one of several drying methods. Typically a rinse-aid, a chemical to reduce surface tension of
the water, is used to reduce water spots from hard water or other reasons.[2]
In addition to domestic units, industrial dishwashers are available for use in commercial
establishments such as hotels and restaurants, where many dishes must be cleaned. Washing is
 conducted with temperatures of 65–71 °C (149–160 °F) and sanitation is achieved by either the use
of a booster heater that will provide an 82 °C (180 °F) "final rinse" temperature or through the use of
a chemical sanitizer.

Contents

 1History
 2Design
o 2.1Size and capacity
o 2.2Layout
o 2.3Washing elements
o 2.4Features
 3Process
o 3.1Energy use and water temperatures
o 3.2Drying
 4Differences between dishwashers and hand washing
o 4.1Dishwasher detergent
o 4.2Glassware
o 4.3Other materials
o 4.4Environmental comparison
 5Adoption
o 5.1Commercial use
 6Alternative uses
 7See also
 8References
 9External links

History[edit]

A hand-powered dishwasher and an early electric dishwasher both from about 1917.

The first mechanical dishwashing device was registered for a patent in 1850 in the United
States by Joel Houghton. This device was made of wood and was cranked by hand while water
sprayed onto the dishes.[3] This device was both slow and unreliable. Another patent was granted
to L.A. Alexander in 1865 that was similar to the first but featured a hand-cranked rack system.
[4]
 Neither device was practical or widely accepted. Some historians cite as an obstacle to adoption
the historical attitude that valued women for the effort put into housework rather than the results—
making household chores easier was perceived by some to reduce their value. [5]
The most successful of the hand-powered dishwashers was invented in 1886 by Josephine
Cochrane together with mechanic George Butters in Cochrane's tool shed in Shelbyville,
Illinois[6] when Cochrane (a wealthy socialite) wanted to protect her china while it was being washed.
[7]
 Her invention was unveiled at the 1893 World's Fair in Chicago under the name of Lavadora but
was changed to Lavaplatos as another machine invented in 1858 already held that name.
Cochrane's inspiration was her frustration at the damage to her good china that occurred when her
servants handled it during cleaning. [8]
Advertisement in an 1896 issue of McClure's for The Faultless Quaker Dishwasher.

Europe's first domestic dishwasher with an electric motor was invented and manufactured
by Miele in 1929.[9][10]
In the United Kingdom, William Howard Livens invented a small, non-electric dishwasher suitable for
domestic use in 1924. It was the first dishwasher that incorporated most of the design elements that
are featured in the models of today; [11] it included a front door for loading, a wire rack to hold the dirty
crockery and a rotating sprayer. Drying elements were even added to his design in 1940. It was the
first machine suitable for domestic use, and it came at a time when permanent plumbing and running
water in the house was becoming increasingly common. [12][13]
Despite this, Liven's design did not become a commercial success, and dishwashers were only
successfully sold as domestic utilities in the postwar boom of the 1950s, albeit only to the wealthy.
Initially, dishwashers were sold as standalone or portable devices, but with the development of the
wall-to-wall countertop and standardized height cabinets, dishwashers began to be marketed with
standardized sizes and shapes, integrated underneath the kitchen countertop as a modular unit with
other kitchen appliances.
By the 1970s, dishwashers had become commonplace in domestic residences in North America and
Western Europe. By 2012, over 75 percent of homes in the United States and Germany had
dishwashers.[14]
In the late 1990s, manufacturers began offering various new energy conservation features in
dishwashers.[15] One feature was use of "soil sensors", which was a computerized tool in the
dishwasher which measured food particles coming from dishes. [15] When the dishwasher had cleaned
the dishes to the point of not releasing more food particles, then the soil sensor would report the
dishes being cleaned.[15] The sensor operated with another innovation of using variable washing time.
[15]
 If dishes were especially dirty, then the dishwasher would run for a longer time than if the sensor
detected them to be clean. In this way, the dishwasher saves energy and water by only being in
operation for as long as needed. [15]

Design[edit]
Size and capacity[edit]

North American counter-top dishwasher

Inside a dishwasher – 360° Photo
(view as a 360° interactive panorama)

Dishwashers that are installed into standard kitchen cabinets have a standard width and depth of
60 cm (Europe) or 24 in (61 cm) (US), and most dishwashers must be installed into a hole a
minimum of 86 cm (Europe) or 34 in (86 cm) (US) tall. Portable dishwashers exist in 45 and 60 cm
(Europe) or 18 and 24 in (46 and 61 cm) (US) widths, with casters and attached countertops. There
are also dishwashers available in sizes according to the European gastronorm standard.
Dishwashers may come in standard or tall tub designs; standard tub dishwashers have a service
kickplate beneath the dishwasher door that allows for simpler maintenance and installation, but tall
tub dishwashers have approximately 20% more capacity and better sound dampening from having a
continuous front door.
The international standard for the capacity of a dishwasher is expressed as standard place settings.
Commercial dishwashers are rated as plates per hour. The rating is based on standard-sized plates
of the same size. The same can be said for commercial glass washers, as they are based on
standard glasses, normally pint glasses.

Layout[edit]
Present-day machines feature a drop-down front panel door, allowing access to the interior, which
usually contains two or sometimes three pull-out racks; racks can also be referred to as "baskets". In
older U.S. models from the 1950s, the entire tub rolled out when the machine latch was opened, and
loading as well as removing washable items was from the top, with the user reaching deep into the
compartment for some items. Youngstown Kitchens, which manufactured entire kitchen cabinets and
sinks, offered a tub-style dishwasher, which was coupled to a conventional kitchen sink as one unit.
Most present-day machines allow for placement of dishes, silverware, tall items and cooking utensils
in the lower rack, while glassware, cups and saucers are placed in the upper rack. One notable
exception were dishwashers produced by the Maytag Corporation from the late sixties until the early
nineties. These machines were designed for loading glassware, cups and saucers in the lower rack,
while plates, silverware, and tall items were placed into the upper rack. This unique design allowed
for a larger capacity and more flexibility in loading of dishes and pots and pans. Today, "dish drawer"
models eliminate the inconvenience of the long reach that was necessary with older full-depth
models. "Cutlery baskets" are also common. A drawer dishwasher, first introduced by Fisher &
Paykel in 1997, is a variant of the dishwasher in which the baskets slide out with the door in the
same manner as a drawer filing cabinet, with each drawer in a double-drawer model being able to
operate independently of the other.
The inside of a dishwasher in the North American market is either stainless steel or plastic. Most of
them are stainless steel body and plastic made racks. Stainless steel tubs resist hard water, and
preserve heat to dry dishes more quickly. They also come at a premium price. Dishwashers can be
bought for as expensive as $1,500+, but countertop dishwashers are also available for under $300.
Older models used baked enamel tubs, while some used a vinyl coating bonded to a steel tub, which
provided protection of the tub from acidic foods and provided some sound attenuation. European-
made dishwashers feature a stainless steel interior as standard, even on low-end models. The same
is true for a built-in water softener.

Washing elements[edit]
European dishwashers almost universally use two or three sprayers which are fed from the bottom
and back wall of the dishwasher leaving both racks unimpeded and also such models tend to use
inline water heaters, removing the need for exposed elements in the base of the machine that can
melt plastic items near to them. Many North American dishwashers tend to use exposed elements in
the base of the dishwasher. Some North American machines, primarily those designed by General
Electric, use a wash tube, often called a wash-tower, to direct water from the bottom of the
dishwasher to the top dish rack. Some dishwashers, including many models
from Whirlpool and KitchenAid, use a tube attached to the top rack that connects to a water source
at the back of the dishwasher and directs water to a second wash spray beneath the upper rack, this
allows full use of the bottom rack. Late-model Frigidaire dishwashers shoot a jet of water from the
top of the washer down into the upper wash sprayer, again allowing full use of the bottom rack (but
requiring that a small funnel on the top rack be kept clear).

Features[edit]
 0:07
Clear model of a running dishwasher

Mid- to higher-end North American dishwashers often come with hard food disposal units, which
behave like miniature garbage (waste) disposal units that eliminate large pieces of food waste from
the wash water. One manufacturer that is known for omitting hard food disposals is Bosch, a
German brand; however, Bosch does so in order to reduce noise. If the larger items of food waste
are removed before placing in the dishwasher, pre-rinsing is not necessary even without integrated
waste disposal units.
Many new dishwashers feature microprocessor-controlled, sensor-assisted wash cycles that adjust
the wash duration to the number of dirty dishes (sensed by changes in water temperature) or the
amount of dirt in the rinse water (sensed chemically or optically). This can save water and energy if
the user runs a partial load. In such dishwashers the electromechanical rotary switch often used to
control the washing cycle is replaced by a microprocessor, but most sensors and valves are still
required. However, pressure switches (some dishwashers use a pressure switch and flow meter) are
not required in most microprocessor controlled dishwashers as they use the motor and sometimes a
rotational position sensor to sense the resistance of water; when it senses there is no cavitation it
knows it has the optimal amount of water. A bimetal switch or wax motor opens the detergent door
during the wash cycle.
Some dishwashers include a child-lockout feature to prevent accidental starting or stopping of the
wash cycle by children. A child lock can sometimes be included to prevent young children from
opening the door during a wash cycle. This prevents accidents with hot water and strong detergents
used during the wash cycle.

Process[edit]
Energy use and water temperatures[edit]
In the European Union, the energy consumption of a dishwasher for a standard usage is shown on
a European Union energy label. In the United States, the energy consumption of a dishwasher is
defined using the energy factor.
Most consumer dishwashers use a 75 °C (167 °F) thermostat in the sanitizing process. During the
final rinse cycle, the heating element and wash pump are turned on, and the cycle timer (electronic
or electromechanical) is stopped until the thermostat is tripped. At this point, the cycle timer resumes
and will generally trigger a drain cycle within a few timer increments.
Most consumer dishwashers use 75 °C (167 °F) rather than 83 °C (181 °F) for reasons of burn risk,
energy and water consumption, total cycle time, and possible damage to plastic items placed inside
the dishwasher. With new advances in detergents, lower water temperatures (50–55 °C / 122–
131 °F) are needed to prevent premature decay of the enzymes used to eat the grease and other
build-ups on the dishes.
In the US, residential dishwashers can be certified to a NSF International testing protocol which
confirms the cleaning and sanitation performance of the unit. [16]

Drying[edit]
The heat inside the dishwasher dries the contents after the final hot rinse. North American
dishwashers tend to use heat-assisted drying via an exposed element which tends to be less
efficient. European machines and some high end North American machines use passive methods
for drying – a stainless steel interior helps this process and some models use heat exchange
technology between the inner and outer skin of the machine to cool the walls of the interior and
speed up drying. Some dishwashers employ desiccants such as zeolite which at the beginning of the
wash are heated, dry out and creating steam which warms plates, and then are cooled during the
dry cycle which absorbs moisture again, saving significant energy.
Plastic and non-stick items form drops with smaller surface area [17] and may not dry properly
compared to china and glass, which also store more heat that better evaporate the little water that
remains on them. Some dishwashers incorporate a fan to improve drying. Older dishwashers with a
visible heating element (at the bottom of the wash cabinet, below the bottom basket) may use the
heating element to improve drying; however, this uses more energy.
Most importantly however, the final rinse adds a small amount of rinse-aid to the hot water, this is a
mild detergent that improves drying significantly by reducing the inherent surface tension of the
water so that water mostly drips off, greatly improving how well all items, including plastic items, dry.
Most dishwashers feature a drying sensor and as such, a dish-washing cycle is always considered
complete when a drying indicator, usually in the form of an illuminated "end" light, or in more modern
models on a digital display or audible sound, exhibits to the operator that the washing and drying
cycle is now over.
US Governmental agencies often recommend air-drying dishes by either disabling or stopping the
drying cycle to save energy.[18]
Differences between dishwashers and hand washing [edit]
Dishwasher detergent[edit]
Main article: Dishwasher detergent

A detergent tablet

Dishwashers are designed to work using specially formulated dishwasher detergent. Over time,
many regions have banned the use of phosphates in detergent and phosphorus-based compounds.
They were previously used because they have properties that aid in effective cleaning. The concern
was the increase in algal blooms in waterways caused by increasing phosphate levels
(see eutrophication).[19] Seventeen US states have partial or full bans on the use of phosphates in
dish detergent,[20] and two US states (Maryland and New York) ban phosphates in commercial
dishwashing. Detergent companies claimed it is not cost effective to make separate batches of
detergent for the states with phosphate bans, and so most have voluntarily removed phosphates
from all dishwasher detergents.[21]
In addition, rinse aids have contained nonylphenol and nonylphenol ethoxylates. These have been
banned in the European Union by EU Directive 76/769/EEC.
In some regions depending on water hardness a dishwasher might function better with the use of
a dishwasher salt.

Glassware[edit]
Glassware washed by dishwashing machines can develop a white haze on the surface over time.
This may be caused by any or all of the below processes, of which only the first is reversible:
Deposition of minerals
Calcium carbonate (limescale) in hard water can deposit and build up on surfaces when
water dries. The deposits can be dissolved by vinegar or another acid. Dishwashers often
include ion exchange device to remove calcium and magnesium ions and replace them with
sodium. The resultant sodium salts are water soluble and don't tend to build up.
Silicate filming, etching, and accelerated crack corrosion
This film starts as an iridescence or "oil-film" effect on glassware, and progresses into a
"milky" or "cloudy" appearance (which is not a deposit) that cannot be polished off or
removed like limescale. It is formed because the detergent is strongly alkaline (basic)
and glass dissolves slowly in alkaline aqueous solution. It becomes less soluble in the
presence of silicates in the water (added as anti-metal-corrosion agents in the dishwasher
detergent). Since the cloudy appearance is due to nonuniform glass dissolution, it is
(somewhat paradoxically) less marked if dissolution is higher, i.e. if a silicate-free detergent
is used; also, in certain cases, the etching will primarily be seen in areas that have
microscopic surface cracks as a result of the items' manufacturing. [22][23] Limitation of this
undesirable reaction is possible by controlling water hardness, detergent load and
temperature. The type of glass is an important factor in determining if this effect is a problem.
Some dishwashers can reduce this etching effect by automatically dispensing the correct
amount of detergent throughout the wash cycle based on the level of water hardness
programmed.
Dissolution of lead
Lead in lead crystal can be converted into a soluble form by the high temperatures and
strong alkali detergents of dishwashers, which could endanger the health of subsequent
users.[24]
Other materials[edit]
Other materials besides glass are also harmed by the strong detergents, strong
agitation, and high temperatures of dishwashers, especially on a hot wash cycle when
temperatures can reach 75 °C (167 °F).[25] Aluminium, brass, and copper items will
discolor, and light aluminum containers will mark other items they knock into. Nonstick
pan coatings will deteriorate. Glossy, gold-colored, and hand-painted items will be
dulled or fade. Fragile items and sharp edges will be dulled or damaged from colliding
with other items or thermal stress. Sterling silver and pewter will oxidize and discolour
from the heat and from contact with metals lower on the galvanic series such as
stainless steel.[26] Pewter has a low melting point and may warp in some dishwashers.
Glued items, such as hollow-handle knives or wooden cutting boards, will melt or soften
in a dishwasher; high temperatures and moisture damage wood. High temperatures
damage many plastics, especially in the bottom rack close to an exposed heating
element (many newer dishwashers have a concealed heating element away from the
bottom rack entirely). Squeezing plastic items into small spaces may cause the plastic to
distort in shape. Cast iron cookware is normally seasoned with oil or grease and heat,
which causes the oil or grease to be absorbed into the pores of the cookware, thereby
giving a smooth relatively non-stick cooking surface which is stripped off by the
combination of alkali based detergent and hot water in a dishwasher.
Knives and other cooking tools that are made of carbon steel, semi-stainless steels like
D2, or specialized, highly hardened cutlery steels like ZDP189 corrode in the extended
moisture bath of dishwashers, compared to briefer baths of hand washing. Cookware is
made of austenitic stainless steels, which are more stable.
Items contaminated by chemicals such as wax, cigarette ash, poisons, mineral oils, wet
paints, oiled tools, furnace filters, etc. can contaminate a dishwasher, since the surfaces
inside small water passages cannot be wiped clean as surfaces are in hand-washing, so
contaminants remain to affect future loads. Objects contaminated by solvents may
explode in a dishwasher.

Environmental comparison[edit]
Dishwashers use less water, and therefore less fuel to heat the water, than hand
washing, except for small quantities washed in wash bowls without running water. [27][28]
Hand-washing techniques vary by individual. According to a peer-reviewed study in
2003, hand washing and drying of an amount of dishes equivalent to a fully loaded
automatic dishwasher (no cookware or bakeware) could use between 20 and 300 litres
(5.3 and 79.3 US gal) of water and between 0.1 and 8 kWh of energy, while the
numbers for energy-efficient automatic dishwashers were 15–22 litres (4.0–5.8 US gal)
and 1 to 2 kWh, respectively. The study concluded that fully loaded dishwashers use
less energy, water, and detergent than the average European hand-washer. [29][30] For the
automatic dishwasher results, the dishes were not rinsed before being loaded. The
study does not address costs associated with the manufacture and disposal of
dishwashers, the cost of possible accelerated wear of dishes from the chemical
harshness of dishwasher detergent, the comparison for cleaning cookware, or the value
of labour saved; hand washers needed between 65 and 106 minutes. Several points of
criticism on this study have been raised.[31] For example, kilowatt hours of electricity were
compared against energy used for heating hot water without taking into account
possible inefficiencies. Also, inefficient handwashings were compared against optimal
usage of a fully loaded dishwasher without manual pre-rinsing that can take up to 100
litres (26 US gal) of water.[32]
A 2009 study showed that the microwave and the dishwasher were both more effective
ways to clean domestic sponges than handwashing.[33]

Adoption[edit]
Commercial use[edit]

A commercial dishwasher
 A Hobart commercial dishwasher

Inside of the commercial dishwasher.

Large heavy-duty dishwashers are available for use in commercial establishments (e.g.
hotels, restaurants) where many dishes must be cleaned.
Unlike a residential dishwasher, a commercial dishwasher does not utilize a drying cycle
(commercial drying is achieved by heated ware meeting open air once the
wash/rinse/sanitation cycles have been completed) and thus are significantly faster than
their residential counterparts. Washing is conducted with 65–71 °C / 150–160 °F
temperatures and sanitation is achieved by either the use of a booster heater that will
provide the machine 82 °C / 180 °F "final rinse" temperature or through the use of a
chemical sanitizer. This distinction labels the machines as either "high-temp" or "low-
temp".[34]
Some commercial dishwashers work similarly to a commercial car wash, with a pulley
system that pulls the rack through a small chamber (known widely as a "rack conveyor"
systems). Single-rack washers require an operator to push the rack into the washer,
close the doors, start the cycle, and then open the doors to pull out the cleaned rack,
possibly through a second opening into an unloading area.
In the UK, the British Standards Institution set standards for dishwashers. In the
US, NSF International (an independent not-for-profit organization) sets the standards for
wash and rinse time along with minimum water temperature for chemical or hot-water
sanitizing methods.[35] There are many types of commercial dishwashers including under-
counter, single tank, conveyor, flight type, and carousel machines.
Commercial dishwashers often have significantly different plumbing and operations than
a home unit, in that there are often separate sprayers for washing and rinsing/sanitizing.
The wash water is heated with an in-tank electric heat element and mixed with a
cleaning solution, and is used repeatedly from one load to the next. The wash tank
usually has a large strainer basket to collect food debris, and the strainer may not be
emptied until the end of the day's kitchen operations.
Water used for rinsing and sanitizing is generally delivered directly through building
water supply, and is not reusable. The used rinse water empties into the wash tank
reservoir, which dilutes some of the used wash water and causes a small amount to
drain out through an overflow tube. The system may first rinse with pure water only and
then sanitize with an additive solution that is left on the dishes as they leave the washer
to dry.
Additional soap is periodically added to the main wash water tank, from either large
soap concentrate tanks or dissolved from a large solid soap block, to maintain wash
water cleaning effectiveness.

Alternative uses[edit]
Dishwashers can be used to cook foods at low temperatures (e.g. dishwasher salmon).
   The foods are generally sealed in canning jars or oven bags since even a
[36] [37]

dishwasher cycle without soap can deposit residual soap and rinse aid from previous
cycles on unsealed foods.[38]
Dishwashers also have been documented to be used to clean potatoes, other root
vegetables, garden tools, sneakers or trainers, silk flowers, [39] some sporting goods,
plastic hairbrushes, baseball caps, plastic toys, toothbrushes, flip-flops, [40] contact lens
cases, a mesh filter from a range hood, refrigerator shelves and bins, [41] toothbrush
holders, pet bowls and pet toys.[42] Cleaning vegetables and plastics is controversial
since vegetables can be contaminated by soap and rinse aid from previous cycles and
the heat of most standard dishwashers can cause BPA or phthalates to leach out of
plastic products.[38] The use of a dishwasher to clean greasy tools and parts is not
recommended as the grease can clog the dishwasher. [38]