CA-2 ASSESSMENT

Introduction

The first mechanical dishwashing device was registered for a patent in 1850 in the United States by
Joel Houghton. This device was made of wood and was cranked by hand while water sprayed onto
the dishes.[3] The device was both slow and unreliable. Another patent was granted to L.A.
Alexander in 1865 that was similar to the first but featured a hand-cranked rack system.[4] Neither
device was practical or widely accepted. Some historians cite as an obstacle to adoption the
historical attitude that valued women for the effort put into housework rather than the results -
making household chores easier was perceived by some to reduce their value.

A dishwasher is a machine that is used to clean dishware, cookware, and cutlery automatically.
Unlike manual dishwashing, which relies on physical scrubbing to remove soiling, the mechanical
dishwasher cleans by spraying hot water, typically between 45 and 75 °C (110 and 170 °F), at the
dishes, with lower temperatures of water used for delicate items.

A mix of water and dishwasher detergent is pumped to one or more rotating sprayers, cleaning the
dishes with the cleaning mixture. The mixture is recirculated to save water and energy. Often there
is a pre-rinse, which may or may not include detergent, and the water is then drained. This is
followed by the main wash with fresh water and detergent. Once the wash is finished, the water is
drained; more hot water enters the tub by means of an electromechanical solenoid valve, and the
rinse cycle(s) begin. After the rinse process finishes, the water is drained again and the dishes are
dried using one of several drying methods. Typically a rinse-aid, a chemical to reduce the surface
tension of the water, is used to reduce water spots from hard water or other reasons.

In addition to domestic units, industrial dishwashers are available for use in commercial
establishments such as hotels and restaurants, where many dishes must be cleaned. Washing is
conducted with temperatures of 65–71 °C (149–160 °F) and sanitation is achieved by either the use
of a booster heater that will provide an 82 °C (180 °F) "final rinse" temperature or through the use
of a chemical sanitizer.
 CA-2 ASSESSMENT

Dishwasher Machine : A Critical Study On Its Industrial Uses

What are the objectives of Machine Warewashing?

We consider a long list of things which influences the process of Machine Warewashing (MWW)
such as design and maintenance of the machine, selection of appropriate type and model, desired
results, cost competitiveness etc.

Below are the main objectives of Machine Warewashings

● Good wash results

Clean and dry wares
Meets local health standards

● Reliability of equipment
Equipment designed for continuous operation
Minimum downtime

● Efficient System
Smooth production flow from serving to ware wash area to storage or back to serving
Labor efficiency

● Economical
Economical in water, energy and chemical usage
Serviceable: service and parts availability
 CA-2 ASSESSMENT

Conclusion

The design of automatic dishwashers can be used to wash eating utensils very cleanly and with the
easy. Manual washing is usually done with cold water but hot water helps to kill harmful germs.
This project reduces human efforts as well as time. This project is useful for smart cities.

Reference

[1] J. Garish-Cochrane, “Dish washing machine”, United States Patent Office, Patent No. 835, 299,
April 24, 1917.

[2] W. R. Walker, “Dish washing machine”, United States Patent Office, Patent No. 249, 645,
November 22, 1921.

[3] P.E. Frantz, “Dishwasher”, United States Patent Office, Patent No. 2,686,526, August 17, 1954.

[4] WESLEY C. COX, “An Automatically Controlled Dishwashing Machine “American journal of
public Health and the nation's health, Volume 27, September, 1937.

[5] W. L. Mallmann, Paul Dekoning,And Leo Zaikowski, “Critical Study of Machine Dishwashing
“American journal of public Health and the nation's health, April, 1947.

[6] James G. Cumming, “Influenza-Pneumonia as Influenced by Dishwashing” American journal of

public health and the nation's health.

[7] National Conference on Innovative Trends in Science and Engineering (NC-ITSE’16)

ISSN:2321-8169, Volume: 4, Issue:7.