2007-07-16 05:21:17 · 4 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
Good question! I'd like to know that also. I assume the commercial has a more powerful washer pressure , higher heating elements and this cleans better. Don't know for sure. Commercial enables a larger volume and even less water used. Interesting.I will be interested in what others say. I have used both.
2007-07-16 05:27:57 · answer #1 · answered by Cintia 3 · 1⤊ 0⤋
Mmmm. I have to agree with others, water pressure, water temp and chemicals used. However if it really drives you nuts, some dish washers offer a 38 min cycle and can really do a decent job. When my husband and I renovated our kitchen we bought drawer dishwashers...two that stacked on top of each other. We bought a Fisher & Paykel and I used the 38 minute cycle all the time. I wouldn't recommend that cycle for heavy cleaning but when it's just dishes and flatware and stemware it works fine. Even the next cycle up was 88 minutes...less than the 2 hours most washers take. :)
2007-07-16 12:56:02 · answer #2 · answered by Sal J 2 · 0⤊ 0⤋
Water pressure, heat, and most of all the chemicals. I'm so used to a load being done in 2 minutes 45 seconds, that my home dishwasher drives me nuts. Lower pressure and just Cascade. 3 hours for one load drives me nuts!
2007-07-16 12:34:12 · answer #3 · answered by chefgrille 7 · 0⤊ 0⤋
I am totally guessing here (we do own a restaurant though) it might be the water temperature and the water pressure, also the commercial chemicals.
2007-07-16 12:26:33 · answer #4 · answered by jam 2 · 0⤊ 0⤋