![]() ![]() From then there is a rinse, Pre wash, Rinse, Main Wash and then 3 rinses followed by a heated air dry. The soapy water clings to the wares and loosens the baked on or heavy soil. The Machine (with the indentation on the dispenser filled will start washing then stop to pre heat the water. To me the static heating is like the Pre cursor to the Steam Cycle. ![]() Soak and Scrub (even with the static heating which most will poo-poo) will take the rust off a Trailer Hitch from a 1960s Chevy Pick Up. Lot's of water changes on the Normal Cycle. Which is like the GE version of the Power Shower. (And mostly everyone will tell you to swap that Short Wash Arm out with one from a 19-23 series machine.) Then the Overhead "Constant Rinse". The KDS-18 is ( In my own opinion Hobart's Pinnacle of design) the Best designed KitchenAid ever.Ĥ way HydroSweep on the bottom. ( which should be done for any machine actually)Īlthough they don't hold a great amount, the Cycles I believe are around 35-40 minutes so it wouldn't be bad to run a couple of times. These machines also for best results need at least 140 F hot water and the line should be purged before starting the machine. Meaning that back then most women still did their pots and pans by hand and did not believe in washing them by machine. ![]() The KD-10 thru KD-14 series are truly Dishwashers. You cannot put a pot or mixing bowl in the lower rack and something in the upper rack directly above that item. the capacity is small and loading is restricted. ![]()
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