Thread Number: 68008
/ Tag: Modern Dishwashers
Miele residential commercial dishwasher |
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Post# 907194   11/16/2016 at 00:10 (2,689 days old) by petek (Ontari ari ari O )   |   | |
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Who knew.. well it's fast if it's hooked up to 240.. not so fast on 120.. and a wee bit pricey. But it's out there.
www.miele-pro.com/us/prof/product... |
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Post# 907265 , Reply# 1   11/16/2016 at 13:05 (2,689 days old) by richnz (New Zealand)   |   | |
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"Maximum of 5 wash cycles per day recommended" |
Post# 907268 , Reply# 2   11/16/2016 at 13:25 (2,689 days old) by henene4 (Heidenheim a.d. Brenz (Germany))   |   | |
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Its not a true commercial machine, more in line with the Little Giant line of washers/dryers. A home base with some commercial add-ons. Thus, only intended for this higher but not truly commercial use. But 5 cycles a day is still a lot. Thats north of 1500 cycles a year! |
Post# 907288 , Reply# 3   11/16/2016 at 16:06 (2,689 days old) by mwb (Missouri)   |   | |
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I have one of these ProfiLine units (PG8080i) in my home. It was purchased in the fall of 2013 so they've been around awhile. They are indeed expensive but so worth it if you want clean dishes fast. |
Post# 907315 , Reply# 4   11/16/2016 at 19:33 (2,688 days old) by suburbanmd (Maryland, USA)   |   | |
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What is it missing? |
Post# 907333 , Reply# 5   11/16/2016 at 22:12 (2,688 days old) by petek (Ontari ari ari O )   |   | |
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Post# 907335 , Reply# 6   11/16/2016 at 22:48 (2,688 days old) by mwb (Missouri)   |   | |
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Petek, It's a 240 volt machine. The ProSpeed cycle time varies based on external conditions but it's usually around 19/20 minutes. |
Post# 907411 , Reply# 8   11/17/2016 at 16:37 (2,688 days old) by marky_mark (From Liverpool. Now living in Palm Springs and Dublin)   |   | |
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Fantastic for regular tableware and lightly-soiled pots and pans I'm sure. Super rapid turnaround.
But what about heavily-soiled pots and pans with baked on foods? Will these come clean in a professional dishwasher? Even the intensive cycle is still very short (albeit intense). So is it best to also have a regular domestic dishwasher for these items? |
Post# 907444 , Reply# 9   11/17/2016 at 20:54 (2,687 days old) by mwb (Missouri)   |   | |
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The Pots/Pans cycle heats the water in the main wash to 167 degrees and clocks in around 48 minutes. It cleans baked on/encrusted crockery better than any dishwasher I've used previously. |
Post# 907465 , Reply# 10   11/18/2016 at 06:08 (2,687 days old) by Tomturbomatic (Beltsville, MD)   |   | |
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WOW! That is a pretty strong recommendation and 167F is pretty hot water. That is not your lazy-ass enzyme soak approach. Do you have to use special Miele Pot Smasher Detergent? |
Post# 907466 , Reply# 11   11/18/2016 at 06:52 (2,687 days old) by henene4 (Heidenheim a.d. Brenz (Germany))   |   | |
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At 190l/min recirculation rate, this thing certanly will outclean anything... |
Post# 907467 , Reply# 12   11/18/2016 at 06:55 (2,687 days old) by marky_mark (From Liverpool. Now living in Palm Springs and Dublin)   |   | |
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Wow that's great to know! Of course, all standard domestic European Miele dishwashers reach that temperature on their intensive 75 °C cycle. But it does run for longer and it includes a lower temperature enzyme phase before the water is then boosted to 75 °C. But if a professional dishwasher can achieve the same results in a fraction of the time......awesome! |
Post# 907496 , Reply# 14   11/18/2016 at 10:26 (2,687 days old) by GRWasher_expert (Athens)   |   | |
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Doesn't it have any "auto 3 in 1" feature that prolongs cycle time when detergent tabs are used? |
Post# 907549 , Reply# 16   11/18/2016 at 17:09 (2,687 days old) by Launderess (Quiet Please, There´s a Lady on Stage)   |   | |
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Thing is IIRC in true commercial dishwashing enzymes are rarely used; cycles are just too short. There are various pre-soaking products that can be used, but again IIRC the standard detergent formula hasn't changed much over the years; highly alkaline pH with chlorine bleach. This coupled with very hot water gets the job done.
One was always given to understand in a commercial setting dishwashers are more about finishing off and sanitizing. Things are still prewashed and or at least hosed down before going into machine. |
Post# 907550 , Reply# 17   11/18/2016 at 17:51 (2,687 days old) by marky_mark (From Liverpool. Now living in Palm Springs and Dublin)   |   | |
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Yes that's true for commercial dishwashers in restaurants that essentially serve to sanitize* tableware rather than wash. But that's an entirely different setup compared to a Miele professional machine designed to do the same job as a domestic machine only faster.
*scientifically meaningless word, although hygiene standards for dishwashing have been established by various regulatory bodies for commercial environments. |
Post# 907552 , Reply# 18   11/18/2016 at 18:56 (2,686 days old) by Launderess (Quiet Please, There´s a Lady on Stage)   |   | |
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Post# 907554 , Reply# 19   11/18/2016 at 19:00 (2,686 days old) by Launderess (Quiet Please, There´s a Lady on Stage)   |   | |
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Appliances sold for home use are more about supposed build quality and perhaps a few more features that are to be of benefit over domestic. But are they really?
It was not too long ago that professional ranges and refrigerators were all the rage. Until people realized how inconvenient the things often were. From what one understands the compressor noise from commercial fridges drove many up the wall. There is of course one lasting bit of the whole commercial for domestic use trend; the use ( I call it over use) of stainless steel. Kitchens look like operating rooms or morgues IMHO with all that SS and white. |
Post# 907585 , Reply# 20   11/19/2016 at 06:23 (2,686 days old) by henene4 (Heidenheim a.d. Brenz (Germany))   |   | |
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This machine certanly is professional, and not just "professional". Heating and pumps are heavily modified to Mieles home DW setup. |
Post# 907586 , Reply# 21   11/19/2016 at 07:04 (2,686 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)   |   | |
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A maximum of 5 wash cycles per day is recommended because in comparison to more expensive commercial models, this one is still rather slow. This machine is not flexible and fast enough in a commercial environment where more washes per day are required. After all 25 minutes is still rather long in a commercial kitchen where most washes are done at the same moment of the day.
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Post# 907647 , Reply# 23   11/19/2016 at 15:49 (2,686 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands)   |   | |
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Post# 907657 , Reply# 24   11/19/2016 at 16:43 (2,686 days old) by logixx (Germany)   |   | |
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There are two lines of 24" undercounter Pro dishwashers: those that are being discussed here (suitable for smaller offices etc., residential racks, 50 gallons/minute recirculation, made for 7,500 operating hours) and then there are those which can accept regular racks or plastic ones, recirculate 106 gal/min and are made for 15,000 operating hours.
www.miele-pro.com/us/prof/product... |