Thread Number: 29882
Heated rinse? Heated wash? Both? Neither? |
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Post# 454340   8/3/2010 at 21:06 (5,006 days old) by Supersuds (Knoxville, Tenn.)   |   | |
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Speaking of newer dishwashers here, not that I have one, but I've noticed that some give you the option of a heated wash and/or rinse. (Actually, the 1968 Kitchen Aid Superba I grew up with had a Sani-Cycle, but I don't know which cycle it operated on).
I assume that the heated wash gives better cleaning and the hotter water might kill more germs. But if you've done that, why heat the rinse water, also? And why would you heat the rinse and not the wash? |
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Post# 454344 , Reply# 1   8/3/2010 at 21:25 (5,006 days old) by Spankomatic (Ukiah,CA)   |   | |
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As I recall true Sanitization is 180 degree temperature for ? number of minutes. The definition use to be in some of the old dishwasher manuels like in Kitchenaid KDS-18. Anyone have a old manuel? It would make sense to sanitize at the very end when the dishes were cleaned off. The heat also helps drying.
Jim |
Post# 454345 , Reply# 2   8/3/2010 at 21:26 (5,006 days old) by Toggleswitch (New York City, NY)   |   | |
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Heating the rinse water helps drying. Especially effective when the drying is not assisted by fan-forced air.
Automatic dishwaers literally kill 100 times more germs than hand washing. The sani-cycle is a mind F--k more than anything. The minute clean dishes are touched, they are no long "sanitary". Anywhere in New York City apartment buildings there are cockroaches. So don't even let me begin to tell you what manner of vermin is unavoidable. Roach-poop is airborne in New York City and is considerd a normal component of all dust(and triggers asthma attacks). Period. Killing ADDITIONAL germs in a DW is really not a necessary or desirable goal. It may be just a waste of natural resources (water/chemicals/electricity). |
Post# 454347 , Reply# 3   8/3/2010 at 21:28 (5,006 days old) by Spankomatic (Ukiah,CA)   |   | |
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Post# 454349 , Reply# 4   8/3/2010 at 21:32 (5,006 days old) by Toggleswitch (New York City, NY)   |   | |
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Sterilization is the attempt to kill ALL germs.
Sanitization is to kill some (large percentage) of germs via a set of standards. Theses may be high temps for a certain duration of time, chemicals etc. I believe the NSF provides guidelines to be followed by domestic DW manufacturers as to standards to be able to call a load (of dishes and cutlery) "sanitized". CLICK HERE TO GO TO Toggleswitch's LINK |
Post# 454370 , Reply# 5   8/3/2010 at 23:15 (5,006 days old) by Launderess (Quiet Please, There´s a Lady on Stage)   |   | |
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To sanitise a surface means to reduce bacteria/germ count to a level below a level likely to cause illness.
To sterilize is to basically kill off all living things on a surface. Thus anything that could potentially cause illness is killed off. You can never make the human skin "sterile", but you can sanitise, hence the long scrubbing in of operating room personnel. Before modern rinse aids came along the best method for drying dishes was to use heat in the from of a hot air or convection (heating element). With a good rinse aid and water that is decently enough hot, dishes will dry on their own. If the water is very hot to boiling, dishes will "flash" dry very quickly. Depending upon local code, dishwashers in establishments that serve the public must use either a high temp rinse or chemical agent in the final rinse for sanitising dishes. Many commercial dishwashers can be set up to keep that final hot rinse water for use in the next following wash cycle. Consumer Reports has never thought much of "sanitising" dishwasher cycles, poinint out correctly that "germs" will soon be all over dishes once they are touched and put back into the cupboards. Of course there could be some "Hyacinth Buckets" out there who empty their dishwasher wearing sterile gloves and keep their china cabinets scrubbed down clean. |
Post# 454394 , Reply# 6   8/4/2010 at 04:15 (5,006 days old) by whirlcool (Just North Of Houston, Texas)   |   | |
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We use the Sanitize and Hi-Temp wash option on our Maytag DW simply because we put dog food bowls(SS) in there with our dishes. Right before the final rinse the "Heating Delay" light comes on for quite awhile. (10 minutes). The manual says that the Sanitize option meets NSF specifications. |
Post# 454716 , Reply# 7   8/5/2010 at 08:02 (5,005 days old) by Iheartmaytag (Wichita, Kansas)   |   | |
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Well Ok, I will say yes/no to this arguement.
You are correct that the second you touch the dish it is no longer "sanitized" but Sanitazation is necessary in resturants because humans are filthy. They carry all kinds of things that can be transmitted on utinsles and glasses more than plates, such as Strep, Thrush, Herpes, just to name a few. If an item is improperly washed germs can be spred to others quite rapidly. In a home or daycare setting the use of the sani cycle can be justified by stopping the spread from one family member to another. Though I do agree with you that the little bugs that are able to withstand 120 degree water with harsh alkali detergent deserves to live, but the added boost of 157 to 180 degree water just makes me feel better. This should not be a substitute for other hygenic practices such as washing the cabinets and counters with my old time friend--Bleach. Also remembering to wash one's hands often is the best way to prevent the spread of infections. Now as for roaches, I would have "Billy the Exterminator" at my house so fast and he could have the guest room if he wanted to stay and make sure the little buggers didn't return. This post was last edited 08/05/2010 at 09:55 |
Post# 454717 , Reply# 8   8/5/2010 at 08:10 (5,005 days old) by Frigilux (The Minnesota Prairie)   |   | |
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I've been using the 160-degree rinse more often. It only takes a few extra minutes in my LG and everything dries better. Using the sani-rinse on my previous dishwashers (Maytag and Frigidaire) added about 20 minutes to the cycle. Not so with the LG.
But come to think of it, I believe those machines heated to 150 or 155-degrees, so maybe they needed to hold the cycle at that temp longer than the LG, which heats to 160. There's also less water in the tub with the LG, so it doesn't take as long to hit the target temp. |
Post# 455029 , Reply# 10   8/6/2010 at 16:54 (5,004 days old) by Supersuds (Knoxville, Tenn.)   |   | |
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Post# 455240 , Reply# 14   8/7/2010 at 15:52 (5,003 days old) by LordKenmore (The Laundry Room)   |   | |
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"Prior to this trend, the main times you'd see two dishwashers would be in very large estates, or in homes of devout Jews who keep the Kosher dietary laws (requiring separate sets of dishes/utensils/cookware for milk and meat products)."
And don't forget the homes of appliance collectors, who might not stop at a mere 2 dishwashers! |
Post# 455243 , Reply# 15   8/7/2010 at 16:02 (5,003 days old) by DADoES (TX, U.S. of A.)   |   | |
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Regards to the question of heated rinse, wash, or both ... my answer is both. DishDrawers always heat the main wash & final rinse to specific target temps per the selected cycle, assuming the household water supply hasn't already heated the temp sensor sufficiently. It's an assured heating system, meaning the cycle is always delayed as long as needed to reach the target. Normal cycle hits 140°F for wash, 150°F for rinse. Heavy is 150°F wash, 163°F rinse. Lowest temp is 105°F for wash & rinse on the Fast/Eco cycle. |
Post# 457056 , Reply# 17   8/15/2010 at 09:42 (4,995 days old) by logixx (Germany)   |   | |
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Our Euro Siemens heats both the pre- and main wash step when using either the auto Normal or auto Heavy cycle - unless the pre-wash step is skipped, of course. The Eco cycle pre-rinses with cold water. Using the Extra Dry function raises the final rinse from 149F to 158F, which adds five minutes to the cycle.
Quick Wash does well even on pots - if the soil hasn't dried on. The final rinse is 131F with Extra Dry. When you open the door at the end of the Quick cycle, dishes flash dry within 30 seconds. I tried the Quick cycle on a Miele before and was disappointed when everything was still pretty wet when I opened the door. Maybe because of the 113F final rinse... Alex |