Why do restaurant dishwashers cycle in 3 minutes but home ones 2 hours?

[Rabrrrrrr]

What the fucking fuck?

If I ever build a house, I'm putting in a restaurant dishwasher. Why can a restaurant one cycle in 3 minutes (some even in 2), and that 2 minutes is totally in compliance with FDA and health department standards, but they can't make a home one that cycles in less than 1.5 hours?

What's the fucking difference?

[eyesroll]

1. 1. Heat

2. Nasty chemicals.

Home dishwashers operate at a lower temperature (electrical regulations? safety? dunno), and commercial dish machine chemicals are a lot stronger than your basic Cascade. Also, commercial dishwashers start at a couple grand or more...and are ugly.

[asthmaticeog]

2. I dispute that they're ugly.

That is all. :partiot:

[In_The_Wind]

3. HOT water not the tepid stuff we use at home.

My home dishwasher doesn't take 1.5 hours to run. Maybe that's because I use a no heat drying cycle. :shrug: