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ENCYCLOPEDIA OF RADIO ELECTRONICS AND ELECTRICAL ENGINEERING
Household electrical appliances. Dishwashers. Encyclopedia of radio electronics and electrical engineering
Encyclopedia of radio electronics and electrical engineering / Household Appliances Almost the first dish washing machine in 1880 manufactured by the inventor Benjamin Hove. For the machine to work, it was necessary to turn the handle very quickly. American housewife Josephine Cochran equipped the dishwasher with a motor. During operation, the machine rumbled and sometimes broke the dishes, but the woman used it for 10 years and in 1886 received a patent for her invention. In 1893, the brainchild of Josephine Cochran - a motorized dishwasher - was demonstrated at the Chicago Exhibition. The first mass-produced dishwasher in Europe powered by an electric motor was produced by the German company Miele. The white German dishwasher had a cylindrical shape, it could be moved around the kitchen on wheels. Dishes were loaded into it from above. Modern dishwashers wash dishes very well - almost silently, gently and very economically. In recent years, designers have managed to reduce the noise level in cars from 65 to 43 dB, and power consumption by almost three times - from 2,8 to 1 kW. h. The main idea in the development of new generations of machines is a modern approach to ecology, minimal consumption of water and electricity. The best models wash 14 sets of dishes in just 11-13 liters of water. No housewife is able to achieve such indicators with manual washing. Such results were achieved, firstly, by passing tap water through an ion exchange chamber, which makes the water soft and increases its cleaning ability, and secondly, by reusing a portion of water by cleaning it through a filter system. Thanks to the original heat exchange system, water and electricity are saved for its heating. A heat exchanger in the form of a flat reservoir, into which hot water from the previous washing cycle enters, contacts with a portion of water intended for the next stage, and heats it up with residual heat. In many models, the heat exchange system dries the dishes on the principle of drying with condensation - without the use of additional electricity and the removal of moist air with puffs of steam. Electric dryers are less economical. Energy consumption for washing 12-14 sets of tableware in modern class A dishwashers is 0,74-1,05 kWh. The heat exchange system ensures a smooth temperature change during the transition to the next washing phase. So decorative porcelain and fragile glass are insured against "temperature shock". The continuous search and concern for saving water and electricity has led to the emergence of dishwasher models that can even determine the amount of loaded dishes and the degree of soiling! More recently, the instructions recommended not to use a machine that is not fully loaded, and now some new models have devices that can measure the minimum amount of water, energy and detergent needed to wash the loaded portion of dishes. However, for the most part, Russian buyers consider a dishwasher not an essential item along with a refrigerator and stove, but a delicacy that they acquire when everything else has already been bought. At a hardware store, a customer asked, "How long does it take for a dishwasher to wash dishes?" The seller replied: "For 45-65 minutes, depending on the set temperature." The customer laughed: "I'll wash it with my hands faster!" This is a typical consumer mistake in the approach to household appliances. The dishwasher, like the washing machine, is not only designed to do the job faster than us, they do this hard thankless job for us. In addition, the machines provide high quality washing and hygiene - the process is carried out at a temperature of 60-65 °C and even 70 °C using highly active detergents. Under these conditions, microorganisms die. In addition, each item in the machine is washed with hot water and detergents much longer than with a manual wash. According to GFK (an international organization that studies the world market), the saturation of the dishwasher market in Europe is 37%. This means that 37 out of 100 households use dishwashers. Leading in Europe (about 60%) Sweden. It is followed by Germany (49%), in last place among the developed European countries - England (21%). There are no objective statistics for Russia; according to indirect data, it can be assumed that the saturation of our dishwasher market is approaching 5%. Statisticians have calculated that in a family of four, 18 knives, spoons and forks, 13 plates, 8 cups, and countless pots, pans, dishes, trays, cans, bottles, etc. have to be washed in a year. Under favorable conditions, hand washing of dishes takes about 1 hour a day. For comparison: the dishwasher will require only 10 minutes from the hostess for the same day (load dirty dishes and unload clean ones). We consider: 60-10 = 50 minutes. Multiply the saved time by the number of days in a year: 50 min. x 365 = 18 min. (more than 250 days). Well, for 12 years - 10 days! Another piece of statistics. When washing dishes manually under running water from a tap, 60 liters of water per day are consumed, in a conventional dishwasher for 12 sets, no more than 14 liters of water per day are required. Total: (60-14) x 365 = 16 liters of water is saved per year. This is more than 790 baths of hot water. It takes 70 kW to heat this amount of water. h of electricity per year! We pay for all these liters and kilowatts! On the other hand, how much fuel would have to be burned polluting the atmosphere we breathe to bring that much extra hot water into our homes? And we pay for this too. Buying a dishwasher is the beginning of a normal life and an effective saving of time, water, energy, health and money. A dishwasher pays for itself very quickly, although it is difficult to fully calculate the payback - what are the criteria for evaluating the saved days, months and years? In the dishwasher, not only dishes are washed, but also various removable parts of stoves and grills, baking dishes, kitchen air cleaner filters, refrigerator shelves, jugs of water filters, spatulas for frying, colanders, vegetable peelers, funnels, plastic, glass and porcelain cutting boards, microwave glass trays, etc. Plastic napkins, which in some houses are placed under each appliance instead of a tablecloth, can be easily washed in the machine. Not a new metal grater for vegetables will acquire shine and original appearance, modern plastic utensils, for example, for microwave ovens, will be washed (when buying plastic utensils, you should pay attention to the presence of the Thermoplast or Duroplast mark, indicating resistance to deformation in the temperature range from -30 to + 80 ° C. Jar lids, jam sockets, candlesticks, spice jars, salt shakers, pepper shakers are washed in the machine. Small items are placed in the cutlery container. fruits and vegetables, and placed in a basket for dishes.The net is needed so that small gizmos do not fall between the bars of the basket. Bottles installed upside down are perfectly washed - a rotating water spray ensures the penetration of elastic jets of detergent even through a narrow neck. Forks, spoons, knives are recommended to be placed in the machine in a horizontal position. In modern models of some companies, a retractable tray is provided for them at the top of the washing chamber. This design frees up space in the lower part of the chamber, prevents cutlery from being scratched when touched, and also makes it easier to sort and remove them from the machine. When buying glasses, clear glass shot glasses or stainless steel cutlery set, pay attention to the included care instructions. Usually it does not say that these things can be washed in a dishwasher, but that they need to be washed in a dishwasher, and not otherwise. Transparent glass and polished stainless steel after washing in the car acquire a special shine and crystal clearness. Items made of wood, mother-of-pearl, bone, tin, copper, brass and silver-plated items must not be washed in the dishwasher. One has to be very careful when washing antique porcelain, especially glazed ones. It is better not to wash antique frosted glass at all, as it can be fragile, although some machines have delicate washing programs for fragile glass. The result of any washing and washing largely depends on the water used. In soft water, everything is washed very easily, with a minimum of detergents. In hard water, washing dishes is much more difficult, it remains dull. The dishwasher also suffers from hard water - you have to use a special regenerating salt necessary to protect and restore the working condition of the ion exchange chamber, which is a soft water mini-factory. The ion-exchange chamber is filled with an adsorber - an ion-exchange resin, which removes calcium and magnesium salts from the water, which make the water hard. The possibilities of such a mini-factory are not endless, the absorbing properties of the adsorber are reduced. At home, you can conduct the simplest test to determine the hardness of water. Dissolve some soap in a glass of water. If the water becomes cloudy and flakes appear in it, then the water is hard. Water hardness is expressed in arbitrary units - degrees of hardness or in mg-eq / l. Dishwashers are most often adjusted by the manufacturer for water hardness up to 20 degrees. Some manufacturers include a water hardness indicator tape with the machine so that the machine can be adjusted to local conditions. To solve the problems associated with water hardness, any dishwasher has a special container into which you can load up to 2 kg of water softening salt at once. This amount is enough for several months. The machine itself consumes salt as needed, and when the stocks run out, the indicator will signal the need to add a new portion. Unfortunately, some neglect this requirement. Of course, you can wash dishes for a while without adding salt, but soon the ion exchange chamber will clog and dull, whitish stained dishes will come out of the machine. Using the machine without salt may damage the water softener. If things haven't gone too far, the ion exchange chamber can be restored to service by filling the tank with regenerating salt and running the normal wash cycle 4-5 times. The principle of operation of the dishwasher is simple. The crockery loaded into the wire trays is vigorously rinsed with intense jets of water, which are sprayed under pressure by one or two rotating spray arms. Holes are located along the entire length of the nozzles, and elastic jets of hot water from these holes fill the entire interior of the machine. Special detergents have been developed for the dishwasher that actively dissolve and wash off grease and effectively remove food particles from the dishes. Thanks to repeated rinsing and the addition of a special liquid rinse aid at the end of the washing cycle, the dishes are washed well, and the detergent residues are completely drained from the surface. Cups, plates, pots and pans become smooth and shiny. Three components are essential for a dishwasher to function flawlessly: special detergent, rinse aid and salt. In our market there are a variety of kits of these tools from a variety of manufacturers. Modern dishwashers consume approximately 30 g of regenerating salt and 25 g of detergent per wash. Among the many models of dishwashers available on the Russian market, you can find one that meets all your requirements. The most expensive and most economical machines usually have 5 to 8 washing programs at different temperatures, and the energy consumption, washing and drying efficiency class is A or B. The normal washing program at an elevated temperature (65°C) is great for removing dried-on mealy food residues. The intensive wash program (65°-70°C depending on the model) is suitable for heavily soiled dishes with burnt or dried-on food residues. The low water program (55 °C) is designed for washing lightly soiled dishes and for underloading the machine. The quick program (55 °C) is suitable for light loads and when there are no dried-on food residues due to its short duration. The quick program is indispensable in all cases where the dishes need to be served quickly. The fragile dishware program (40 °C) is used for fragile and lightly soiled glass, decorative porcelain and crystal. The pre-rinse program prevents food residues from drying out if the dishes are to be washed later. The economy program (55 °C) provides the same results as the normal program at 65 °C, but with less energy and water consumption. At the same time, the duration of washing is slightly increased. This program is used for washing lightly soiled dishes. Some companies, in order to save energy, produce dishwashers with the ability to connect to a hot water pipeline. There are such dishwashers on the Russian market, but statistics show that only about 2% of such machines are connected to a centralized hot water line. The reason is banal - long shutdowns of hot water in the summer; in addition, our hot water contains many undesirable impurities. Author: Bannikov E.A.
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