Dishwasher powder

A dishwasher is a mechanical device for cleaning dishware and cutlery. Unlike manual dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 45 and 75 °C (110 and 170 °F), at the dishes, with lower temperatures used for delicate items.

A mix of water and dishwasher detergent is pumped to one or more rotating spray arms, which blast the dishes with the cleaning mixture. Once the wash is finished, the water is drained, more hot water enters the tub by means of an electro-mechanical solenoid, and the rinse cycle begins. After the rinse cycle finishes and the water is drained, and the dishes are dried using one of several drying methods. Typically a rinse-aid, a chemical to reduce surface tension of the water, is used to reduce water spots from hard water or other reasons.

In addition to domestic units, industrial dishwashers are available for use in commercial establishments such as hotels and restaurants, where a large number of dishes must be cleaned. Washing is conducted with temperatures of 65–71 °C (149–160 °F) and sanitation is achieved by either the use of a booster heater that will provide an 82 °C (180 °F) "final rinse" temperature or through the use of a chemical sanitizer.

Users operate dishwashers by placing dishes in the dishwasher racks, adding dishwasher detergent, turning on the device, then removing the clean dishes once the cycle is completed.

Dishwasher use starts with installation of the appliance. Most home users fix their dishwashers in one place, such as under a countertop. However, portable machines are available that may be rolled up to the sink, with a hose attaching it to the kitchen sink faucet.

For dishwashers with a built-in food waste disposer, pre-rinsing or scraping is not necessary. Large wastes are tilted off the dishes before loading. For machines lacking a built-in food waste disposal, the user scrapes dishes before loading. From the early 1960s, manufacturers have designed consumer dishwashers for use without pre-rinsing or pre-washing. Soft food wastes were ground up by the machine and exited the dishwasher with the drain water. In the early eighties machines were introduced with "hard food waste disposers" that can grind harder food wastes such as seeds, popcorn hulls, etc. . Dishwashers are designed to hold different dishes in different places. For the most common installed two-rack consumer style of dishwasher, the user loads cups, bowls, and small dishes onto the top rack. Eating utensils go in the bottom rack into a container, with pointed ends down for safety. Some dishwashers have a third rack for utensils. Heavier dishes go on the bottom rack, with large pots facing downward toward the spray nozzle. After the dishwasher is loaded, the user puts dishwasher detergent into the machine. Many contemporary dishwashers use sensors to determine how much water, time and temperature is required.

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Wikipedia