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Kitchen Appliances Dishwasher Tips, Usage, Troubleshooting
from: Maureen & Dave A dishwasher typically uses the equivalent of 700–850 kWh of electricity annually, or nearly as much energy as a clothes dryer or freezer. The majority of this energy is used not to run the machine but to heat the water for washing dishes—which means that the best way to improve dishwashing efficiency is to cut down on hot-water consumption.
Most modern dishwashers have a built-in booster heater, which raises the temperature of the water during wash cycles to 140°F to kill germs and cut grease. While this feature adds somewhat to the dishwasher’s electricity demand, it enables you to lower the setting on your hot-water heater to 120°F (the highest temperature needed for all other household uses). Each 10°F reduction in your water heater’s setting will save up to 13% on your total water heating bill, and also reduce the danger of scalding. But beware, many dishwasher booster heaters are not thermostatically controlled—they turn on regardless of the intake water temperature, which merely adds to the energy waste if you don’t turn down your water heater. (For further tips on improving your water heater’s efficiency, see the “Water Heating” brief in this series.)
The most water-efficient dishwashers currently on the market use about 5 gallons of hot water per load, or less than half as much as the least efficient ones. Remember that a dishwasher that uses half as much water will only need half as much energy to heat that water. You can also reduce your machine’s water energy use manually by using “light wash” or “energy saving” cycles when appropriate.
Another energy-saving option—mandatory on all new models—is a switch that allows you to choose between heat-drying and air-drying. Heat-drying elements draw considerable electricity; circulation fans for air-drying use relatively little.
Sizing of appliances is a critical factor in achieving energy efficiency. In dishwashers, there are compact and standard-capacity units. Compact models use less energy per load, but hold fewer dishes so you may actually consume more energy operating them more frequently.
Tips:
• Avoid rinsing dishes before you load them in the dishwasher, or if you must rinse, use cold water. Modern dishwashers are built to cut through most food residue, and rinsing only duplicates this effort.
• Always operate a dishwasher with a full load. If this isn’t possible, use an energy-saving cycle.
• Select the no-heat-drying option, if your machine has it. If not, stop the machine before the drying cycle begins and open the door to let dishes air-dry
Hand-Washing
Hand-washing dishes can use a lot less hot water than a dishwasher, if done efficiently. It also, obviously, eliminates the cost of the dishwasher itself and the electricity to run it.
Here are some tips for efficient hand-washing:
• Wash dishes by the load, not one at a time.
• If you have two sinks, fill one with hot soapy wash water and the other with cold rinse water. Leaving the water running when washing or rinsing will cost you about 4¢ a minute.
• A 2.5-gallon-per-minute faucet aerator will save as much as half the water used by standard faucets, and it’s easy to install. An aerator with a fingertip
on-off valve makes it easy to shut the flow to a trickle between uses.
Cooking Equipment Restaurant Sanitizing News
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Restaurant Monitor - Bryan College Station Eagle
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Restaurant, Food Store Inspections - Patch.com
Restaurant, Food Store Inspections Patch.com 4: Six violations, including the following: need for additional thermometers; clean and sanitize the electric can opener; food products cannot be stored under the sinks in the second floor kitchen; a sanitizing agent is needed for the dishwashing ... |
Restaurants - high and not so high marks - Gaston Gazette
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