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Thread Number: 62138
/ Tag: Classified Ad Finds
Vintage kitchenaid portable dishwasher - $200 (16th and classen) |
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Post# 847473 10/24/2015 at 23:32 (3,106 days old) by ovrphil  (N.Atlanta / Georgia ) |
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| Post# 847499 , Reply# 1 10/25/2015 at 05:18 (3,106 days old) by jkbff (Happy Rock, ND) | ||
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| Post# 847583 , Reply# 2 10/25/2015 at 19:18 (3,105 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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Post# 847591 , Reply# 3 10/25/2015 at 19:42 (3,105 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Sure it will 
But if one is not mistaken you'll need hot (140F or above) water from the tap and plenty of it in order to achieve those results as the thing does not heat/boost water temps.
My MM has a "heater" if you could call it that and it barely does much more than maintain the main wash water temp. Results are fine clean wise but for drying without dishes being superheated by very hot water you will need some sort of heating system. IIRC the KA's used heated air circulated by a fan. | ||
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Post# 847595 , Reply# 4 10/25/2015 at 19:50 (3,105 days old) by appnut (TX) |
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Post# 847605 , Reply# 5 10/25/2015 at 20:09 (3,105 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Well they would, wouldn't they?
Between multiple "hot" water changes and heated forced air drying.
It wasn't until having the MM that one had to resort to using heated dry on any dishwasher. Previously never bothered and always kept (Energy Saver) button/switch engaged to keep heated drying turned off. However find now in the MM because the heater is more of a maintainer water never becomes super hot enough to really heat dishes. That means they aren't equally hot enough to encourage convection drying after rinsing. Now maybe the KAs are better at holding heat than the MM so that could be something. Also the MM does two rinses after main wash. Unless you have very hot water waiting the cooler temps will also chill the dishes. This furthers the need for some heated drying as again "flash" drying via residual heat just isn't fully on. | ||
| Post# 847613 , Reply# 6 10/25/2015 at 20:35 (3,105 days old) by delaneymeegan (Midwest) | ||
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| Post# 847659 , Reply# 7 10/26/2015 at 07:22 (3,104 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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Formica or "Texolite" (sp?-GE) were much easier to maintain than butcher block tops.
I would say (back then) the average housewife wasn't too verse in touch up sanding and oiling the wood with mineral oil every week.
The wood tops are nice and look expensive (more TOL) but I personally would never chop ot carve a roast on the Wooden Top of the Dish Machine.
The 2 KitchenAids that I have I have taken off the top and sanded them completely down and oiled them to restore them to their original finish. They look great but are a PITA to keep up. | ||
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Post# 847757 , Reply# 8 10/26/2015 at 17:26 (3,104 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Since one usually uses the top of portable DW as
Counter space a butcher block top is lost upon me. Besides have given up on wood cutting boards and such years ago for the ones that can be put into DW for cleaning and sanitizing purposes. No I tell a lie, still have a wood cutting board stashed somewhere but is only used for bread and cheese. Meats, poultry, and even veggies are a stranger to it.
What one does have on top of the portable DW is a huge (and heavy) marble slab got on the cheap. It is kept covered and used when baking for making crusts and such. | ||
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