Thread Number: 19793
Temperature Readings |
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Post# 317522   11/30/2008 at 17:59 (5,622 days old) by dadoes (TX, U.S. of A.)   |   | |
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I recently bought a multimeter that has a temperature probe accessory. Last night I checked the temps through a cycle in my DishDrawer. Dangled the probe at the right-front corner, closed the drawer. Normal Eco, 88 mins. Prewash, main wash, rinse, final rinse, dry. Target 125°F for main wash and final rinse. I did not prime the hot water at the sink faucet before starting. 68°F Initial fill 70°F End of prewash 67°F Start main wash 125°F Main wash @ 48 mins remaining 127°F End of main wash @ 47 mins remaining 101°F Start of 1st rinse 105°F End of 1st rinse 94°F Start of final rinse I did not stay on it to check at end of the final rinse, but I don't doubt it reached the target 125°F again. |
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Post# 317560 , Reply# 1   11/30/2008 at 20:52 (5,622 days old) by gansky1 (Omaha, The Home of the TV Dinner!)   |   | |
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Post# 317756 , Reply# 2   12/1/2008 at 20:46 (5,621 days old) by pulsator (Saint Joseph, MI)   |   | |
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That's kinda scary... I much prefer extremely hot dishwashers! If I can stand to touch a dish fresh from the dishwasher for just a second or two, then it's not hot enough! I wonder what my Bosch dishwasher reaches in terms of temperature? The Hobart commercial dishwasher at the cafe my sister used to work at had 2 options. One, reach 120 degrees F and put chlorine bleach in the rinse or option two, reach 180 degrees F and put nothing in the rinse. (There was only one rinse.)
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Post# 317757 , Reply# 3   12/1/2008 at 20:47 (5,621 days old) by pulsator (Saint Joseph, MI)   |   | |
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Post# 317773 , Reply# 4   12/1/2008 at 23:24 (5,621 days old) by launderess (Quiet Please, There´s a Lady on Stage)   |   | |
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At least in most areas, commercial dishwashers must either reach a a set (by the area)thermal temperature for final rinse, or use chemicals, in short either thermal or chemcial disenfection. This obviously is for public health. Which method an establishment chooses probably factors in energy costs vs chemical costs. |
Post# 317863 , Reply# 7   12/2/2008 at 14:40 (5,620 days old) by launderess (Quiet Please, There´s a Lady on Stage)   |   | |
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Unlike many parts of Europe, LCB is probably the most used disenfectant/santising agent around for both domestic and commercial uses. Americans use gallons per household per year for laundry use, and many automatic dishwashing powders still contain chlorine bleach. In contrast, Europeans mainly use LCB for floor and perhaps bathroom cleaning, with some laundry use, but no where near what Americans. Indeed the most oft heard complaint from American housewives stationed overseas with their husbands is that they cannot "find" LCB in the supermarket. Most often because it is in the housecleaning section, and not laundry products. When one was at school, it was easy to tell when the kitchen ladies were running the dishwasher, as the scent of chlorine bleach wafted through the halls around the cafeteria. LCB was also used to wipe down tables after meals were over. Something many restaurants still do. |
Post# 317875 , Reply# 9   12/2/2008 at 15:36 (5,620 days old) by dadoes (TX, U.S. of A.)   |   | |
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The meter was $35 @ Lowe's. Scary? LOL, then I best not say what are the target temperatures for the Fast and Fast Eco cycles! The unit is connected to hot water, but due to the distance from the water heater as the plumbing runs, it's essentially on cold unless I prime the kitchen tap first. Each cycle has specific target temps for main wash and final rinse. Normal non-Eco is 140°F/150°F. Heavy is 150°F/163°F. I was curious if the target temps are being reached. The temp rise is a little faster than 1.5°F per minute. |
Post# 317877 , Reply# 10   12/2/2008 at 16:09 (5,620 days old) by favorit ()   |   | |
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Here the DishDrawer is sold rebadged as Whirlpool and is not very common (...mielish prices: 1435€ for the doubledrawer). Guessed it was cheaper in the US but it isn't (1429$ @ shopping.msn.com) :o |