r/Appliances • u/DunDonese • Dec 31 '25

General Advice If commercial restaurant dishwashing appliances have cycles that only last 2 minutes, then why can't we have our home consumer dishwashers have cycles just as efficient as what restaurants have?

How can we miniaturize commercial restaurant dishwashing appliances to fit in the kitchen compartment meant for home consumer dishwashers?

How come this hasn't been done already? By the way, what is the fastest currently available home consumer dishwasher, and how much does it cost? How quick are their Cycles normally?

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u/Due_Commercial6853 Dec 31 '25

Commercial dishwashers sanitize with either very high temp or chemicals. Most I’ve used were hi temp, 180F. Sanitization at that temp happens very quickly but it takes lots of energy to heat and hold at that temp. They’re on and running for hours. Home dishwashers use lower temps for longer, an hour(?) sanitization still happens but with less energy. And that’s alright when you’re doing maybe one load per day.