These days, washing the dishes after dinner can be as simple as loading a dishwasher, adding a little packet of chemicals, and pushing a button. Chemists and engineers have figured out how to makethe various technologies work smoothly, effectively, and safely; without our having to know much,...
To sanitize dishes, a National Sanitation Foundation document (N.S.F. 3 1982), adopted by the government as a standard, states that the temperature of the final rinse water "shall be maintained at not less than 180° F. (82° C.) and no more than 195° F. (90° C.) at the ent...
Rinsing with the purified and deionized water results in film-free and spot-free dishes after drying.doi:US4156621 AJames P. AndrewsArthur C. CallahanUSUS4156621 Sep 28, 1977 May 29, 1979 American Sterilizer Company Regeneration of used dishwashing water without chemical additives for sanitizing ...
accumulated and,\nwhen needed, boosted in pressure to a desired operational\ndishwasher pressure, and heated to sanitizing level so as to\nachieve desired bacterial count levels during rinse cycles.\nRinsing with the purified and deionized water results in film-\nfree and spot-free dishes after...