Dishwasher
Dishwasher
A dishwasher (/ˈdɪʃˌwɒʃər/; from the English words "dish" and "washer") is a mechanical device for cleaning dishware and cutlery automatically. Unlike manual dishwashing, which relies largely 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 used for delicate items.
Etymology
The term "dishwasher" is derived from the English words "dish" (a type of shallow serving vessel) and "washer" (a device or person that washes). It was first used in the 19th century to describe a person who washes dishes. The term was later applied to machines that perform the same function.
Types of Dishwashers
There are several types of dishwashers, including:
- Built-in Dishwasher: This is the most common type of dishwasher, and it is typically installed beneath a kitchen counter.
- Portable Dishwasher: This type of dishwasher is on wheels, so it can be moved around the kitchen.
- Countertop Dishwasher: This is a small dishwasher that sits on a kitchen counter.
- Drawer Dishwasher: This type of dishwasher is designed to fit into a drawer-like space in a kitchen cabinet.
Related Terms
- Dishware: These are the items that are cleaned in a dishwasher, such as plates, bowls, and cups.
- Cutlery: This term refers to utensils, such as forks, knives, and spoons, that are also cleaned in a dishwasher.
- Detergent: This is the cleaning agent that is used in a dishwasher to remove food and other debris from dishware and cutlery.
- Rinse Aid: This is a substance that is used in a dishwasher to reduce the surface tension of water, making it easier for the water to run off the dishes and thus improving drying performance.
External links
- Medical encyclopedia article on Dishwasher
- Wikipedia's article - Dishwasher
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