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by Waterluvian7 hours ago |
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upvoteby Skwid7 hours ago|
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Those I've used in the UK aren't so bad, they're cold fill only with a heating element in the sump. It takes maybe 15 minutes to fill and get up to temperature at the start of a shift, after that each cycle is ~2 minutes.

The hot water is recirculated during the wash, the rinse uses fresh water from the tap with the excess going out an overflow. A little sump water gets replaced every cycle, but enough stays that it's back up to temperature before you've emptied and refilled it. There's also a small peristaltic pump to top up the detergent directly from the bottle.

Not much benefit in a home setting unless you fancy having it hot and ready 24/7 though.

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upvoteby swiftcoder6 hours ago|
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They also have the clever system of standardised, removable baskets. Need to increase dishwashing throughput? yank the clean basket, line them up on the counter to dry, and run a new basket through

This is probably the one trick consumer dishwashers should emulate

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upvoteby hilariously5 hours ago|
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The problem in basically any consumer kitchen is storage - having racks and racks of stuff under your big stainless steel commercial countertops is no problem.
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upvoteby emj5 hours ago|
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So sell small scale scullery, sink, storage and sorting systems to save and subvert storage solutions.
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upvoteby iterateoften7 hours ago|
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Those Restaurant “dishwashers” are sanatizers. A dishwasher is a person in a restaurant. They are the ones removing and getting the dish clean.
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upvoteby Waterluvian6 hours ago|
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Dishwashers? How dare you. We preferred to be called “Sanitation Engineers - Dishwashing Division” Even had bossman put it on our paystub (he was so tolerant of us kids. I think he was just happy that we were into buffoonery and not meth).
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upvoteby bckr3 hours ago|
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Engineer? Wow, that’s high falutin. Sanitation Technician is as high as I got.
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upvoteby fwipsy3 hours ago|
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Did this actually happen? That's pretty wholesome lmao.
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upvoteby Waterluvian3 hours ago|
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It was definitely one of the more tame activities at work. We would golf rotten potatoes into the field behind the restaurant. Play Celery Generals with traffic, make Concoctions and get the waitresses to test and rate them, and we had an entire WWF wrestling league (that was exclusively judged by the entrance strut and banter; there was never any actual wrestling). Sometimes we’d make new pizza recipes and present them to the kitchen staff of the pizza shop next door. Their contribution to the bit was to act incredibly Italian in their wholesale rejection of our pie. Sometimes we’d even do work.
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upvoteby AstroJetson1 hours ago|
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How did they turn down your Black Olive and Pineapple Pizza? Asking for a friend.
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upvoteby vntok4 hours ago|
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Dishwasher? I hardly know her!
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upvoteby doubleorseven4 hours ago|
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the real problem with home dishwasher is that it extend the duration of the task.

the task is prepare food, eat, clean. when you leave the kitchen and come back the next day the task is now different, its unpack, prepare,eat,clean.

you are constantly not finishing today's tasks. it lives to see another day. if you can fix it, bound it to the workflow, you will be a billionaire

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upvoteby jayd163 hours ago|
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Easy. Just keep your dishes in the dishwasher instead of the shelf.
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upvoteby doubleorseven3 hours ago|
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oh yes, the two dishwashers solution
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upvoteby paufernandez2 hours ago|
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A friend of mine actually did it, and he is quite happy.
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