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Dishwasher is mechanical equipment crafted for cleaning dishes and utensils for eating. Such item is usually found in restaurants and households. Compared to manual washing of plates using sponge and dishwashing soaps, dishwasher's process it's cleaning by hot water spraying with a temperature of 55-75 degrees Celsius unto the dishes and lowered down the thermostat to less heat for delicate utensils. The mixture of water and liquid or powdered dishwashing detergents aids in thorough removal of food morsels that are dried and stuck on the utensil's surface. Other dishwashing equipment has an additional feature which is a rinsing aid which improves the rinsing process to prevent water spot appearance when the utensils are dried already.

The usage of dishwasher can be traced back to 1850's patented by Joel Houghton. The equipment is constructed with wood and cranked with hand while water is spraying the dishes, yet the device is time consuming and inefficient. Another granted patent is from L.A. Alexander in year 1865 which still resembles the first device, yet the item was not favored by the masses.

The modernized dishwashers began in 1886 where Josephine Cochrane, a daughter of John Fitch (inventor of steam boat) invented a hand powered dishwasher but only released to public knowledge by 1893 in Chicago's World's Fair. The unit was intentionally constructed by hers to avoid the chipping of the china wares caused by servant's mishandling. Modifications were then made in 1920s by putting a permanent plumbing into the unit. By 1924, a small dishwashing device is invented by William Howard Livens which was very suitable for domestic dishwashing procedures. It composed the features of the now much modernized dishwasher which are loading front door, wire rack for holding crockery and rotating sprayer. But the invention was not commercially successful. Only in 1970's that dishwashers caught the interest of household residents of U.S.

DISHWASHER PARTS CHARACTERIZATION

Dishwasher parts contain specific functions that require further review prior to the start of dishwashing procedures. The following are the components or features and its corresponding mechanics:

Capacity -dishwashers have international standards to follow in terms of capacity which is expressed in standard place settings. Dishes and plates that have irregular sizes must be compatible with the equipment. There are corresponding plates per hour in every type of dishwasher so it is better to check the utensils sizes before purchasing a dishwashing unit.

Size -Dishwashers have varying sizes that must be put in consideration before placing it in a specific spot in the kitchen. The equipment contains a standard depth and width of 60cm in Europe while U.S. has 24 inches. Most dishwashing items are installed in a huge hole with a minimum size of 86 cm for Europe standards and 34 inches for U.S. Portable dishwashers come in 45 to 6o cm (Europe) and 18 and 24 inches in U.S. width sizes along with casters and attachable countertops.