Thread Number: 39323
POD 3/16/12 GE post WWII top loading DW |
[Down to Last] |
|
Post# 582858 , Reply# 1   3/16/2012 at 13:37 (4,395 days old) by Jetcone (Schenectady-Home of Calrods,Monitor Tops,Toroid Transformers)   |   | |
Checkrate/Likes
 
     
Who are they kidding by flinging hot water at dishes that you MUST clean before you put them inside!
Just another one of those talking points for sales staff I say! We had the 1961 Roll Out with "intensive splashing action" most useless DW ever! I don't know why we kept it till 1974!!! My Mother scrubbed dishes for 13 extra years! I should have been more forward with them regarding my appliance-abilities! Would have saved a lot of work! Hindsight is 15-20! |
Post# 582875 , Reply# 2   3/16/2012 at 15:36 (4,395 days old) by arbilab (Ft Worth TX (Ridglea))   |   | |
Checkrate/Likes
 
     
I only expect the DW to remove grease film. I take the chunky stuff off beforehand. And guess what? On the short cycle, with 120F water and today's weakened detergents, I get perfect results.
Even restaurants with horsepower Hobarts scrape and spray dishes before handing them to the DW. Why do domestic users expect their machine to do things industrial users don't? |
Post# 582879 , Reply# 3   3/16/2012 at 16:05 (4,395 days old) by macboy91si (Frankfort, KY)   |   | |
Checkrate/Likes
 
     
To me at that point why bother with a dishwasher? I'll scrape remaining food off of the plate, but anything else is in the machine. We have 140 degree water heat and I always use the "water-heat" option, even on an 18" Frigidaire I get good results (and it's a crappy dishwasher). The machine has a macerator in it and does several water changes.I was always told that pre-rinsing shortened the life of the seals in a home DW. wouldn't rinse my clothes in the sink before I washed them, that's why I have an appliance to do it (or several in my case).
A friend has a B&B and has what I think is one of those under counter Hobarts and I'm pretty sure the stuff just goes in as is. But I don't know about commercial stuff, I gather commercial vs. home is apples to oranges.
-Tim |
Post# 582907 , Reply# 5   3/16/2012 at 19:33 (4,395 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
Checkrate/Likes
 
     
|
Post# 582948 , Reply# 6   3/16/2012 at 23:21 (4,395 days old) by arbilab (Ft Worth TX (Ridglea))   |   | |
Checkrate/Likes
 
1    
I was operator-in-chief for 2 bowtie Hotpoints in the 50s. Ya use warm water and a Fuller brush to get the chunks off and the machine to get the grease off.
Restaurants use a needlepoint HOT water spray before loading their Hobarts. Which have 6 times the power an energy-star home machine has. Their industrial detergent is likely superior to what grocery stores sell. Their cycle times are MUCH shorter. They don't dry. They wash 200 racks in the same time a home machine might finish one. They cost up to $10,000. So no you can't directly compare an industrial machine to a home machine. But I can use my home machine like an industrial if it works for me. Actually I seldom use it for more than a dripdry rack. One person doesn't generate enough dirty dishes to justify the machine. Thanksgiving maybe. I run it twice a year anyway just to get the cobwebs out. |
Post# 582973 , Reply# 7   3/17/2012 at 07:10 (4,395 days old) by Tomturbomatic (Beltsville, MD)   |   | |
Checkrate/Likes
 
     
I was not aware that Hotpoint ever used the bow tie impeller. Do tell us more. Shortly after GE started using the bow tie, Hotpoint introduced their wash arm on the upper end machines. |
Post# 583035 , Reply# 8   3/17/2012 at 15:01 (4,394 days old) by arbilab (Ft Worth TX (Ridglea))   |   | |
Checkrate/Likes
 
     
|
Post# 583036 , Reply# 9   3/17/2012 at 15:03 (4,394 days old) by combo52 (50 Year Repair Tech Beltsville,Md)   |   | |
Checkrate/Likes
 
     
To arlab why do I expect DWs to clean food away, because every DW I have ever had does so, if the food doesn't fall off the plates etc it goes in the DW. My DWs dispose of pounds of food every month, commercial machines need food removed because they all have filters where most of the food would stay and they have very short cycles. Home DWs usually have cycle times of 45 minutes to over two hours. With a good home machine you can finish a meal and set the food covered dishes out in the sun for a week or in a 250 degree oven for a few hours and everything will come perfectly clean without wasting one cup of water pre-rinsing, and best of all my kitchen sink stays clean. |
Post# 583123 , Reply# 10   3/17/2012 at 21:53 (4,394 days old) by arbilab (Ft Worth TX (Ridglea))   |   | |
Checkrate/Likes
 
     
|
Post# 583357 , Reply# 12   3/18/2012 at 18:43 (4,393 days old) by combo52 (50 Year Repair Tech Beltsville,Md)   |   | |
Checkrate/Likes
 
     
To Arelad I operate my WP Power-Clean DWs exactly as the users manual suggests and the machine is going strong after almost 25 years. Jumping up to run and running the hot water tap every time the machine won't hurt anything [ it may wear out your kitchen faucet ] but its a great waste of water and energy and likely does no good at all. |
Post# 583362 , Reply# 13   3/18/2012 at 19:22 (4,393 days old) by arbilab (Ft Worth TX (Ridglea))   |   | |
Checkrate/Likes
 
     
Tom, I admit I didn't know the nomenclature. These impellers had two pitched blades and two flat blades and were bakelite. I must never have encountered the "true" bowtie.
Combo, I think I said above my hot water is only 120F which saves substantially over time but is insufficient to allow the DW to fill with half cold water as the pipes clear and still operate properly. 90F won't even dissolve powdered detergents, eh? So it's OCD with a purpose, not just for its own sake. |
Post# 583381 , Reply# 14   3/18/2012 at 20:17 (4,393 days old) by bajaespuma (Connecticut)   |   | |
Checkrate/Likes
 
1    
Hotpoint had bowtie impeller top-loading portable dishwashers for a while. As you would imagine, they were simply re-badged Mobile Maids. I have some literature on them somewhere which I will dig out as I clean the house. It'll only take me a couple of years.
I can't vouch for the cleaning ability of our wonderful GE Custom-4 cycle built-in which was also in use from 1961 to 1972 because, as I've said many times before, my Mother hand washed every piece before it went in. But I can tell you that there wasn't one living organism on anything that was washed in that machine; those dishes came out of that pink tank piping hot and we were using the old Dishwasher ALL. And remember, the Medical School of the University of Louisville Kentucky stands by that claim. And I bet they washed a ton of "Hot Browns" in those machines.
The reason most restaurant flesh and blood dishwashers pre-rinse everything that goes in a restaurant dish machine is because those machines are mostly for sanitation; the wash cycles are only a couple of minutes long. And even then they get most of everything off of glasses and china. Flatware usually sits in a soaking solution until the end of the night or until the manager runs out. In my dream kitchen I will have an undercounter Hobart or Jackson; I see no virtue in hand dishwashing. |
Post# 583469 , Reply# 15   3/19/2012 at 07:26 (4,393 days old) by combo52 (50 Year Repair Tech Beltsville,Md)   |   | |
Checkrate/Likes
 
     
I see no virtue in hand dish washing, Amen Ken
arbilab, what brand and model DW are you using? all US machines since the early 1980s are required to operate properly on 120 degree water temp if you select the correct cycle for such use. In my weekend and my partners house [ which are both all electric ] we keep the water set around 120 and we get great results out of all four DWs in those two homes by using the correct cycle, etc. |
Post# 583799 , Reply# 16   3/20/2012 at 00:35 (4,392 days old) by arbilab (Ft Worth TX (Ridglea))   |   | |
Checkrate/Likes
 
     
It's a GE Potscrubber 640. Yes, if 'potscrubber' is selected it will heat its own water from whatever temp enters it, if you're willing to wait that long. But only for the main wash. Every other fill operates at the temp at which it enters. Not to be stuffy, but trust me, I've read the schematic, I know EXACTLY what it does.
|
Post# 583864 , Reply# 18   3/20/2012 at 08:52 (4,392 days old) by Jetcone (Schenectady-Home of Calrods,Monitor Tops,Toroid Transformers)   |   | |
Checkrate/Likes
 
     
You are right we had very hard water and then when we got a water softener Mom disconnected it from the sink line as she read the lack of minerals and higher sodium content was not good to drink. So that GE bow tie always ran with hard water. When we got the KA 17 that cleaned better. But the glassware still ended up etched after a few years.
The bow tie was noisy too, it ROARED when operating. |
Post# 583869 , Reply# 19   3/20/2012 at 09:04 (4,391 days old) by bajaespuma (Connecticut)   |   | |
Checkrate/Likes
 
     
|
Post# 583885 , Reply# 20   3/20/2012 at 10:29 (4,391 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
Checkrate/Likes
 
     
|
Post# 584003 , Reply# 22   3/20/2012 at 18:45 (4,391 days old) by combo52 (50 Year Repair Tech Beltsville,Md)   |   | |
Checkrate/Likes
 
     
Jon how could she have done that for the DWs water supply without installing a 2nd water heater?, Normally when people are concerned with getting too much sodium from the water they drink or cook with they just disconnect the cold water from the softened water supply from the kitchen cold water tap. This is what my parents did in Minnesota because of my fathers high blood pressure. |
Post# 584051 , Reply# 23   3/20/2012 at 23:14 (4,391 days old) by arbilab (Ft Worth TX (Ridglea))   |   | |
Checkrate/Likes
 
     
running water to dispose of wastes down the disposer, and the cost of the electricity to run the disposer....
+++++++++++++++++++++++++++++++++++++ Sorry, but that's sheer imagination. The cost of water to run a disposer is something like three-thousandths of a nickel. The cost of running a 1HP/8A disposer for one minute @$0.15/KWh is $0.0025. A quarter of a cent. 7.5c/month. Anyone that hard up ottn't be running a 300W computer. |
Post# 584327 , Reply# 27   3/22/2012 at 00:43 (4,390 days old) by arbilab (Ft Worth TX (Ridglea))   |   | |
Checkrate/Likes
 
     
Well b, you might as well abandon the sales pitch. You're not going to alter my habits any more than I'm going to alter yours. But don't delude yourself, you're only looking at the costs/economies of your perspective. Keeping 40 gallons at 146F costs substantially more than keeping it at 120F. My tank is double insulated too. 146F is dangerous to children but I don't have any and I take it you don't either so we'll let that slide. I like 120F tapwater and in my house that's what it's going to be. If I have to dance around the DW to accomodate that then so be it. I scarcely use it anyway, as I already said.
If a DW uses 2 gallons/fill and half of that is room temp 70F, your 146F hands-off fills are 108F and the calrod is making up the difference and stretching your cycle 20-30 minutes which ain't free. |
Post# 584506 , Reply# 30   3/22/2012 at 22:37 (4,389 days old) by arbilab (Ft Worth TX (Ridglea))   |   | |
Checkrate/Likes
 
     
The 120 is measured at the faucet with one of those digital whizzywigs. From 60F-150F my fingers are calibrated within 5F from working on and measuring electronics and aircons.
Yah, everyone operates differently. I.e., disposer is not running during scrapeoff. I'm a pretty comprehensive eater and there's seldom more than 3 grains of rice left on the plate anyhow. They actually COULD go straight in the DW, even an old impeller one. If this were a household I would likely operate differently. But it's just an 800 SF box with me in it. Last time I ran DW was Thanksgiving when I fed more than myself. Most of the time it's just a drying rack. Cheers. |