About Dishwashers

A dishwasher is a mechanical device for cleaning dishes and eating utensils. Dishwashers can be found in restaurants and private homes. Unlike manual dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 55 to 75 C (130 to 170F) at the dishes, with lower temperatures used for delicate items. A mix of water and detergent is used for cleaning purposes, followed by clean water to remove the detergent residue, then a drying period with hot, circulated air. Some dishwashers have multiple wash and rinse periods within the complete cycle. In some dishwashers, a rinsing aid (also called rinse aid) can be added to the rinse cycle to improve drying and avoid water spots remaining on dry items. The word dishwasher (or abbreviated as simply dish) may also refer to a person who washes dishes in a restaurant, hotel or other private or commercial entities. Pots and pans are also washed by hand by scrubbing them in a detergent and water mix, immersing them in a rinse of plain water, and then immersing them in a water/sanitizer solution for a period.

Contributions by West London Dweller, WLU, and Manassehkatz.

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