User:OnBeyondZebrax/sandbox/Dishwasher

Mechanical dishwashing devices were developed in the mid- to late-1800s. A domestic dishwasher was invented in the 1920s, but it did not see widespread use. Dishwashers became more common in wealthy homes in the 1950s. By the 1970s dishwashers had become common. Present-day machines feature a drop-down front panel door, allowing access to the interior. The inside of a dishwasher in the North American market are either stainless steel or plastic. Mid-to-higher end North American dishwashers often come with hard food disposal units, which behave like miniature garbage (waste) disposal units that eliminate large pieces of food waste from the wash water. Many new dishwashers feature microprocessor-controlled, sensor-assisted wash cycles that adjust the wash duration to the quantity of dirty dishes. The heat inside the dishwasher dries the contents after the final hot rinse; the final rinse adds a small amount of rinse aid to the hot water, as this improves drying significantly. Large heavy-duty dishwashers are available for use in commercial establishments (e.g. hotels, restaurants) where a large number of dishes must be cleaned. Washing is conducted with 65-71 C / 150-160 F temperatures and sanitation is achieved by either the use of a booster heater that will provide the machine 82 C / 180 F "final rinse" temperature or through the use of a chemical sanitizer.