Monday, September 14, 2015

Dishwashing standards

We get what we expect.  We communicate those expectations by what we inspect.  Inspections are one way to communicate our standards.   Blogging is another way to both communicate those standards and to create a durable record those standards.

Minimum standards

This is a rack in the dishwasher.  The sprayer goes around in the counterclockwise direction in our dishwasher.
It cleans better in the center than in the corners.
The MINIMUM standard is six bowls with insides facing toward the middle, six large plates and three small plates with their tops facing the middle.  This is the MINIMUM we require to get through the day.  If bowls are exceptionally dirty, or if the dirt is dried on, then space out the bowls so the insides are more fully exposed to the spray.
The MINIMUM standard for cups is SIX.  Light weight plastic ones toward the front.  Heavy glass items near the rear.  Top facing down.
The MINIMUM requirement for tableware is four knives, eight forks and twelve spoons.  Spoons must be evenly divided between holders because they want to nest together and they will not be clean.  Business ends of the tableware must be up so the spray will not impeded by the sides of the basket or by the bowls in the rack.
Peanut butter must be wiped or cleaned from knives before they are placed in the dishwasher.  Our dishwasher will not clean peanut butter off the backside of a knife blade.
Melted-on cheese must be scraped off of plates before they are put in the dishwasher.  Our dishwasher is not capable of cleaning melted-on cheese off of our plates.
All large food chunks and paper napkins must be removed before being placed in the dishwasher.  They will clog the sprayer nozzles.

Preferred standard

This is full.  Note:  No dishes are to be wedged in the front of the rack where they would prevent the spray from hitting the silverware.  Place the dirtiest dishes in the center.  If they are all equally dirty, place the smallest dishes in the center and the tallest ones in the corners.
This is a full top rack.  It is more efficient to wash cups and glasses in the dishwasher and hand wash the pans than vice versa.   Put as many dirty glasses into the dishwasher as you can find.  Only use pans to fill the left over space.


Close dishwasher door.  Set to Pot-and-Pans cycle.  Turn off "Heated Dry".  Flip magnet to "Clean".  Push "Start" button.


  1. I wash mine the old-fashioned way, by hand. By the time I get the dishwasher loaded I can do them by hand. Plus, it gives me better control. For example, my coffee cup only gets washed once a year or so. Otherwise it's rinsed and put in the draining rack.

  2. We don't even own a dishwasher. We used to. And no one would load it correctly (correctly=my way). When it died, we pulled it out and I installed shelves in it's space and use it to store my canning supplies and cookbooks. I'm much happier this way. And I have two kids who make excellent dishwashers!

  3. Loading a dishwasher is the new Tetris.

  4. Good graphic, and NOT one they want you to see when you buy...

  5. 'Pot-scrubber' big ol' butt.
    I've never encountered a dishwasher, yet, that would remove much of anything dried or cooked on.
    Will say that most stuff I've seen written up indicate that a dishwasher uses less water than typical hand-washing... but I doubt it used less than my grandmother - who carried the dishpan out and watered her flowers or doorstep garden with the combined 'dirty' and rinse water.


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