Thread Number: 59288
/ Tag: Vintage Dishwashers
Kitchenaid Dishwasher Model KDS17 Full Cycle Question |
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Post# 818823   4/11/2015 at 16:45 (3,274 days old) by cycla-fabric (New Jersey (Northern))   |   | |
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Hi Everyone, I have a question on my spare Kitchenaid Dishwasher(that I use on acassion) and this regards the Full Cycle - cycle run. My machine does either the Prewash/Prerinse, Rinse, Wash, Rinse, Rinse, then on the third rinse it fills for a minute, pauses and heats the water, I know it is heating the water as I can hear sizzling it when I put my ear to the machine. Then I guess it reaches the temperature and starts it final rinse without adding anymore water. Is that normal for the Full Cycle. I have not run the Sani Cycle to see if this cycle does the same thing as the Full Cycle. I would have thought that the Full Cycle would have 3 after rinses but not pause and heat the final rinse with just a gallon of water. Does anyone know if this is correct. Thank you.
Doug |
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Post# 818833 , Reply# 1   4/11/2015 at 17:16 (3,274 days old) by barcoboy (Canada)   |   | |
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Hi Doug. I'm not sure if the 17 behaves the same way, but my KDS-58 (a portable version of the KDS-18) behaves this way. With the Normal cycle selected, after the last rinse fill, the next timer interval stops the wash motor and turns the sump heater on. After 90 seconds, the following interval turns off the sump heater and restarts the wash motor to complete the rinse (the two can't be running at the same time because it would take too much electricity). The difference between this and the Sani cycle is when the Sani button is pressed, the timer motor itself stops along with the wash motor, and the sump heater continues to heat the water to 180F, until a thermostat in the sump closes. This thermostat completes the circuit to the timer motor and causes it to restart, and in 90 seconds the heater shuts off and wash motor restarts to complete the cycle.
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Post# 818868 , Reply# 2   4/11/2015 at 21:11 (3,273 days old) by gansky1 (Omaha, The Home of the TV Dinner!)   |   | |
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The heaters have two wattage inputs. High wattage for rapid, static (no circulation) water heating at 1100w (IIRC) and lower wattage (approx. 700w) for maintaining water temp while circulating.
Final rinse heating is timed for one timer increment unless sani-cycle is selected and then heats to 180F before resuming circulation. There are two thermostats on the 18, one for 140F that cuts the heater if the water temp is already at 140F and the other for 180F sani temp. |
Post# 819041 , Reply# 3   4/13/2015 at 05:00 (3,272 days old) by chachp (North Little Rock, AR)   |   | |
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In the final rinse it either pauses very briefly or pauses long enough to heat the water to 180 if I have chosen the Sani Cycle. I have also noticed that the final rinse seems to be much less water than the other fills. A friend told me this was by design so it wouldn't take as long to heat it to 180. Not sure if that's the real reason or not but it does make sense. What doesn't make sense is once it hits 180 it doesn't rinse for very long so it makes you wonder how effective the whole Sani Cycle really is.
My KDS-17 is in storage at the moment but as I recall it does basically the same thing. |
Post# 822259 , Reply# 4   5/6/2015 at 13:11 (3,249 days old) by electronicontrl (Grand Rapids, MI)   |   | |
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Post# 822295 , Reply# 5   5/6/2015 at 17:41 (3,249 days old) by eronie (Flushing Michigan)   |   | |
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It has always been my opinion that Sani cycles are of no use. Once the door is opened an the dishes are put away, they are no longer Sanitized, just Clean. Think about it. |
Post# 822347 , Reply# 7   5/7/2015 at 04:47 (3,248 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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You've revealed one of the "Forbidden Secrets" of the Dishroom. (Or Dish Pit).
Fortunately in My Kitchen I have 2-3 employees in a AutoClave that are sterilized between racks so My Dishes are handled properly. Each plate is cryovaced and unsealed before each entrée is plated. Yeah Right. For the most part, we have a sanitizing bucket and towels that truly most of my guys will wipe their hands before unloading. If we didn't have a little "soil" in out lives we wouldn't have immune systems. All and All, I know what you're saying about most of the kitchens you see. I am proud to say that over the past 15-20 years, I have always maintained a 95-100% on Board of Health Inspections. We clean under all of our equipment twice a week. One of my infractions was the owner forgot to put the end cap on the end of a Fluorescent Tube Protector. Other than that, all my kitchens are above par. |