I also recently picked up the Thermoworks "DishTemp", a product designed for commercial kitchens to help ensure they meet appropriate sanitation guidelines in their Giant Commercial Dishwashing Machines.
Yes, it's overkill for home use. Probably totally not intended for home use. Our dishwasher seems to get plenty hot, based on the steam facial we get when we open the door too early after a cycle. So it's not like we had a true reason for getting one.
But it was on sale, and I have a friend who works in food service, and ultimately this will end up in their hands for something they could actually use in their day-to-day. So in the end, it will wind up doing its intended purpose with the right people.
Still -- I ran it through a normal wash cycle in my home dishwasher, upper rack. Registered a comfy max temp of 149 -- a smidge below the Commercial sanitation recommendation of 160.
If everything I read is correct, a dishwasher's hot water cycle is primarily based on the hot water heater temp -- or if I bother to run the "sanitize" cycle on the machine itself. So it's just a question of whether I should crank that heater dial up a notch or two or leave it where it's at for basic home use.
We don't do commercial cooking at home, so no immediate need to meet that 160+ level. Or is there?
Yes, it's overkill for home use. Probably totally not intended for home use. Our dishwasher seems to get plenty hot, based on the steam facial we get when we open the door too early after a cycle. So it's not like we had a true reason for getting one.
But it was on sale, and I have a friend who works in food service, and ultimately this will end up in their hands for something they could actually use in their day-to-day. So in the end, it will wind up doing its intended purpose with the right people.
Still -- I ran it through a normal wash cycle in my home dishwasher, upper rack. Registered a comfy max temp of 149 -- a smidge below the Commercial sanitation recommendation of 160.
If everything I read is correct, a dishwasher's hot water cycle is primarily based on the hot water heater temp -- or if I bother to run the "sanitize" cycle on the machine itself. So it's just a question of whether I should crank that heater dial up a notch or two or leave it where it's at for basic home use.
We don't do commercial cooking at home, so no immediate need to meet that 160+ level. Or is there?
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