[giraffe_lady]

Yeah in industry they are often called sanitizers because the purpose and mechanism are fundamentally different from the home ones people are familiar with. Or as a common chef quip: "the dishwasher is the guy running it, the machine is a sanitizer."

They are notoriously bad at removing food residue, which must be sprayed or scraped off before running. Anything more than trace is cooked onto the dishes. They're really good at removing thin layers of grease quickly, and sanitizing. Doesn't surprise me at all that they don't do a final rinse; handling stuff right out of them leaves a distinct feeling on your fingers, like the opposite of bleach kinda. You have more friction than you should until they fully dry, it's very noticeable.

[hackernewds]

you seem to be in expert on these matters, on an experiential level?

[giraffe_lady]

Started working as a dishwasher as a teenager, ended up spending a couple decades cooking professionally eventually at a pretty high level. Did something else for a while, then got back into it for another few years before learning to code and ending up here.