Using a dish­wash­er is an oppor­tu­ni­ty to free up time and save your­self the work that a tech­ni­cian can do. How­ev­er, illit­er­ate oper­a­tion can turn use­ful house­hold equip­ment into an end­less “headache”. More­over, most of the vio­la­tions are asso­ci­at­ed with improp­er load­ing of dish­es into the tank of the unit.

We will tell you how to prop­er­ly load dish­es in the dish­wash­er. We will show you in what order the kitchen uten­sils should be placed for the per­fect san­i­ti­za­tion result. In the arti­cle pre­sent­ed by us, tips are giv­en on the choice of means for work­ing and car­ing for equip­ment.

Causes of damage to dishes in the machine

There are quite a few restric­tions that lim­it the use of a dish­wash­er, and inept han­dling of appli­ances and improp­er load­ing leads to unex­pect­ed results. The con­di­tions that are cre­at­ed in the dish­wash­er lim­it the pos­si­bil­i­ty of wash­ing cer­tain types of dish­es in it.

Fac­tors that nar­row the func­tion­al­i­ty of tech­nol­o­gy:

  • very hot water;
  • tem­per­a­ture changes;
  • hot air dry­ing;
  • aggres­sive chem­i­cals;
  • pro­longed con­tact with water, steam.

Tem­per­a­ture shock can crack even glass­ware made of tem­pered glass, which nor­mal­ly tol­er­ates hot tem­per­a­tures.

In some mod­els of dish­wash­ers, this fac­tor is tak­en into account — the built-in heat exchang­er elim­i­nates sud­den tem­per­a­ture changes.

Dishwasher crockery

To max­i­mize the poten­tial of tech­nol­o­gy, they pur­chase dish­es with a man­u­fac­tur­er’s mark on the pos­si­bil­i­ty of wash­ing in a dish­wash­er. But even fol­low­ing all the rules can lead to dam­age to cut­lery.


  1. Frag­ile glass­ware should not come into con­tact with each oth­er so that it is not dam­aged dur­ing the wash­ing process;
  2. Do not load the dish­wash­er to the max­i­mum. A suf­fi­cient dis­tance between the dish­es will allow you to rinse con­tain­ers and cut­lery more thor­ough­ly;
  3. In the dish­wash­er, you can not wash prod­ucts made of wood, or con­tain­ing ele­ments from this mate­r­i­al;
  4. If there are not very many dish­es, it is bet­ter to place them in the cen­ter, since they are not always thor­ough­ly washed in the cor­ners. This does not apply to mod­ern mod­els of Bosch and Siemens dish­wash­ers, they have two rock­er arms that are more effi­cient at wash­ing dish­es.

As a con­clu­sion, it is worth not­ing that in order for the dish­wash­er to wash the dish­es with high qual­i­ty, the con­sumer must know how to prop­er­ly arrange the dish­es in the dish­wash­er.

Putting the dish­es in the dish­wash­er accord­ing to all the rules, the ques­tion aris­es of how many dish­es can be washed in one cycle. The man­u­fac­tur­er indi­cates in the instruc­tions the capac­i­ty in the num­ber of sets. Small machines can hold up to 6 sets, nar­row up to 11 and full-size up to 17 sets of dish­es.

How­ev­er, the sets, not in quan­ti­ty, but in the size of the plates, may be dif­fer­ent. Also, some may only use soup and sal­ad bowls and not use saucers. There­fore, the load­ing of the machine in dif­fer­ent fam­i­lies may dif­fer. We sug­gest fol­low­ing a few more rules for plac­ing dish­es in the dish­wash­er:

  • you should not load the machine with dish­es to the max­i­mum, a larg­er gap between objects will allow you to bet­ter wash the prod­ucts, and even more so do not over­load the machine;
  • before putting any item in the dish­wash­er, make sure that it can be washed in it, espe­cial­ly for plas­tic prod­ucts, frag­ile glass and crys­tal wine glass­es;
  • place objects so that they do not touch each oth­er;
  • if pos­si­ble, wash pans and pots sep­a­rate­ly from plates, mugs and glass­es;
  • do not wash wood­en items in the dish­wash­er;
  • if you pre­fer to col­lect all the dish­es in a day, then it is bet­ter to imme­di­ate­ly place dirty dish­es in the machine, they will not dry out in it and then it will be eas­i­er to wash off.

It turns out that not all items can be processed in PMM. Not every mate­r­i­al from which plates, pots, pans, etc. are made will with­stand the sharp tem­per­a­ture drop that occurs when very hot water hits the sur­face.

In addi­tion, objects are sub­ject to the fol­low­ing influ­ences:

  • con­tact with active house­hold chem­i­cals;
  • inter­ac­tion with hot water in the form of steam;
  • hot air dry­ing.

It is not rec­om­mend­ed to load uten­sils from the fol­low­ing mate­ri­als into the house­hold unit:

  • wood — does not tol­er­ate tem­per­a­ture extremes and expo­sure to mois­ture and as a result is destroyed;
  • alu­minum — dark­ens from pro­longed expo­sure to hot steam and water;
  • sil­ver, cop­per and tin — oxi­dize, chang­ing their orig­i­nal col­or;
  • cast iron — los­es its pro­tec­tive lay­er, due to which it under­goes oxi­da­tion, and as a result, rust appears;
  • plas­tic, porce­lain — not all vari­eties of these mate­ri­als react nor­mal­ly to high tem­per­a­tures.

Experts do not rec­om­mend putting carv­ing knives in the PMM, as they get dull from tem­per­a­ture changes. Also, do not place prod­ucts with a Teflon coat­ing in the tray — the mate­r­i­al is sim­ply washed off under the influ­ence of an aggres­sive envi­ron­ment dur­ing the wash­ing process. As a result, food in such dish­es will start to burn dur­ing cook­ing.

  • Turn on only the filled machine. This way you save time.
  • Store pow­der prod­ucts only in a dry place.
  • Use a short dish­wash­ing cycle when­ev­er pos­si­ble to save ener­gy
  • Use a dry­ing cycle. If this pro­gram is not avail­able, open the machine door and wait for the dish­es to dry.
  • If you are unhap­py with the clean­li­ness of your glass gob­lets, make sure no oth­er glass­ware gets in the way of the streams of water that wash over them.
  • Set the boil­er ther­mo­stat to 50 degrees when using pro­grams with high tem­per­a­tures.

How to load dish­es into the dish­wash­er — on the video.

How to prop­er­ly load the dish­wash­er?

  • do not put very dirty objects in the cor­ners — in the cen­ter it is washed bet­ter;
  • do not wash greasy pans with del­i­cate and frag­ile ones — plaque will remain on the glass;
  • if there are a lot of dirty large-sized uten­sils (pans, pots, molds) — do not over­load the machine, wash them sep­a­rate­ly.

The arti­cle describes how to load a stan­dard depth dish­wash­er. But in desk­top PMM, these tips are also applic­a­ble — you just need to adapt to the com­pact dimen­sions of the devices.

Restrictions on the type of materials

Do not load cut­lery and items made from mate­ri­als such as:

  • Wood. Styled like antique cut­lery, spoons, plates, spat­u­las and cut­ting boards can be com­plete­ly dam­aged due to con­tact with hot water. The wood will swell, and when it dries, it will begin to crack and change its shape.
  • Plas­tic. The restric­tion applies to items that are made of plas­tic that does not tol­er­ate high tem­per­a­tures.
  • Cop­per, tin, sil­ver. From con­tact with chem­i­cals, they can fade, change col­or, oxi­dize.
  • Alu­minum. Fry­ing pans, pots, meat grinder parts and oth­er alu­minum prod­ucts dark­en, plaque forms on their sur­face. Pro­longed con­tact with water is also unde­sir­able.

It is also unde­sir­able to wash cast iron cook­ware in the machine, as strong deter­gents help to remove the pro­tec­tive lay­er from them and cause rust.

wooden utensils

In the dish­wash­er, oper­at­ing modes can last from 30 to 150 min­utes. It is clear that wood­en uten­sils, stay­ing in a humid envi­ron­ment for so long, will absorb a large amount of water and, when dried, may behave dif­fer­ent­ly — swell, crack

A com­plete list of items allowed and pro­hib­it­ed to be loaded into the dish­wash­er is giv­en here, we rec­om­mend that you famil­iar­ize your­self with very use­ful infor­ma­tion.

How much is placed?

How many pots, plates and spoons can be washed at a time? Read the instruc­tions for capac­i­ty. Unit of mea­sure kits. In small-sized PMM, 6 sets are washed per cycle, in nar­row ones no more than 11, in full-sized no more than 17.

Option for the correct loading of dishes in the PMM

A set is a set of dish­es nec­es­sary for one per­son. What is includ­ed in the kit, the man­u­fac­tur­er knows. Approx­i­mate set of a pair of plates, cut­lery, a cup. In fact, the machine holds about 12–14 sets. If you need to wash an addi­tion­al cou­ple of pots and pans, then less.

Dishes not compatible with the dishwasher

Man­u­fac­tur­ers do not rec­om­mend load­ing the fol­low­ing dish­es into the machine:

  • Knives, knives-shred­ders. When heat­ed, they become dull, so it is unde­sir­able to wash them at high tem­per­a­ture.
  • Fry­ing pans, stew­pans with teflon coat­ing. The pro­tec­tive lay­er of the pan, under the influ­ence of deter­gents, is washed off, and it los­es its non-stick prop­er­ties.
  • Crock­ery with a vac­u­um cov­er, a sealant. Under the action of hot water, the seal will break, the seal will dete­ri­o­rate.
  • Items with dec­o­ra­tive paint­ing. The paint used to dec­o­rate the dish­es may wash off.
  • Items stained with ash, grease, paint, wax. Any­thing that can stain the equip­ment and lead to clog­ging.

In addi­tion to gen­er­al rules, there are also restric­tions for spe­cif­ic dish­es — after all, both porce­lain and plas­tic can have dif­fer­ent com­po­si­tions and react dif­fer­ent­ly to the harsh con­di­tions of machine wash­ing. There­fore, when buy­ing and before load­ing them into the dish­wash­er, check their label­ing.

Washing knives in the dishwasher

Knives in a hot envi­ron­ment tend to become dull. There­fore, it is bet­ter to wash them by hand, prefer­ably at a low tem­per­a­ture. Spe­cial care must be tak­en with pro­fes­sion­al knives.

Rusty appli­ances are sim­i­lar­ly unac­cept­able to be immersed in the dish­wash­er. They will not only under­go even greater destruc­tion, but will also lead to the for­ma­tion of rust on met­al cut­lery that has not yet been touched by cor­ro­sion.

Isothermal cookware

Isother­mal dish­es after being in the dish­wash­ing machine may no longer retain heat due to the destruc­tion of the vac­u­um seal

Placement of cutlery

Knives, forks and spoons of all types and sizes, unit­ed by the con­cept of “cut­lery”, are placed in a sep­a­rate bas­ket. Arrange them freely, try­ing not to place the same devices side by side. With a dense staffing, the spoons and forks will not be washed off. The loca­tion of the knives is strict­ly down with the blade.

Placement of cutlery in the PMM bunker

New PMM mod­els from the brands Bosch and Siemens (“Siemens”) are equipped with a spe­cial tray for spoons and forks. It is locat­ed at the top. The devices are placed in it in a hor­i­zon­tal posi­tion, which is eco­nom­i­cal, safe and pro­vides high-qual­i­ty wash­ing.

Rules for the use of technology

Bro­ken or unwashed dish­es with food debris, a clogged drain, cor­ro­sion inside the device case — all these are the con­se­quences of improp­er oper­a­tion of the equip­ment. In order not to have to cor­rect errors, it is bet­ter to study the down­load rules before you start using it.

General location rules

Before load­ing dish­es into the dish­wash­er hop­per, food residues are removed from it — just remove it with a spoon.

Not only is it not nec­es­sary to pre-wash kitchen uten­sils, but it is also not rec­om­mend­ed, since in this case the sen­sor tech­nol­o­gy selects a weak clean­ing pro­gram mode and stub­born dirt is not washed off.

Poor arrangement of dishes

If pos­si­ble, cut­lery is placed at some dis­tance from each oth­er — to pro­vide bet­ter access to water jets

There are rules that clear­ly pre­scribe how to load dish­es and cut­lery in the dish­wash­er:

  • All items must be sta­ble. Plates are placed in spe­cial grids, and for tall glass­es it is also nec­es­sary to pro­vide sup­port (for this, a small shelf locat­ed above the upper bas­ket and hold­ers are often adapt­ed).
  • More dirty kitchen uten­sils are placed in the bot­tom bas­ket of the dish­wash­er. There the flow of water is stronger and the wash­ing is more thor­ough. In addi­tion, dirty water will not drain onto clean­er appli­ances.
  • All con­tain­ers are placed upside down so that water does not accu­mu­late in them. Con­cave and con­vex objects are placed at an angle, so the water will drain bet­ter.
  • Tall and nar­row con­tain­ers must not be installed in cor­ners, in a too inclined posi­tion.
  • Noth­ing should block the rota­tion of the rock­ers that spray the water.

Also, do not over­load the bas­kets for dish­es and do not place any objects in the box for deter­gent tablets.

Arrangement of long cutlery items

It is wrong to place long cut­lery, such as spat­u­las, skim­mers, scoops, ver­ti­cal­ly, espe­cial­ly when the machine is half loaded.

Devices for placing dishes

The fol­low­ing devices are pro­vid­ed in the design of the dish­wash­er for a sta­ble and safe arrange­ment of dish­es:

  • Fold­ing pins — designed to secure­ly fix bowls, glass­es, pans.
  • Shelf for knives — suit­able for plac­ing all long items (stacked hor­i­zon­tal­ly).
  • Small Item Hold­ers — Secure­ly hold light items such as lids, plas­tic cups, etc.
  • Upper bas­ket (box) — for load­ing cups, glass­es, small plates. Can be placed at dif­fer­ent heights.
  • The low­er bas­ket (box) is designed for large dish­es, pots, pans, as well as for heav­i­ly soiled appli­ances.

In addi­tion to the main acces­sories, you can addi­tion­al­ly pur­chase a sil­ver wash­ing cas­sette, a bot­tle hold­er, a noz­zle for wash­ing bak­ing sheets, a brack­et for tall glass­es, a box for glass­es and wine glass­es, etc.

Devices for placing dishes

Before start­ing the wash pro­gram, all items must be secure­ly fas­tened. To do this, man­u­fac­tur­ers pro­vide many devices — shelves, pins, clamps.

Loading rules for each type of dishes

The inter­nal arrange­ment of the machine, the loca­tion and design of the box­es and shelves in it, are thought out in such a way as to pro­vide the user with con­ve­nience and safe­ty for the dish­es.

Placement of glasses

For the legs of tall glass­es, it is imper­a­tive to find sup­port, oth­er­wise they may break dur­ing wash­ing. To do this, recess­es are most often pro­vid­ed on the edge of the upper fold­ing shelf for knives.

So that the cut­lery is sta­bly placed, washed thor­ough­ly, and does not inter­fere with the effec­tive func­tion­ing of the equip­ment itself, there is a place for each type of dish­es:

  • Knives, skew­ers. They are placed on a spe­cial shelf in a hor­i­zon­tal posi­tion or in a bas­ket for cut­lery (spoons, forks) with the points down.
  • Spoons, spat­u­las. A spe­cial bas­ket is designed for them, they are placed ver­ti­cal­ly.
  • Chef’s spoons, skim­mers. As well as oth­er long cut­lery. They are stacked on fold­ing shelves that can be installed at dif­fer­ent heights and fold­ed up if not need­ed.
  • Cups, glass­es. Load into the upper bas­ket upside down, in an inclined but sta­ble posi­tion.
  • Plates, bowls. Put in spe­cial sec­tions, if pos­si­ble through one.
  • Pots, pans. Placed bot­tom up in the bot­tom bas­ket.

Small cut­lery is placed on shelves or in fine mesh bas­kets. If they are so small that they fall out of the bas­ket, it is best to wash them by hand.

Proper placement of dishes

If water col­lects in the recess­es of the cut­lery, then the dish­es were not posi­tioned cor­rect­ly — they must be placed not just upside down, but at an angle

The fol­low­ing video will acquaint you with the sub­tleties and specifics of the com­pe­tent arrange­ment of cut­lery when load­ing into the PMM:

Removing dishes after washing

It is nec­es­sary to take the dish­es out of the machine after it has cooled to a com­fort­able tem­per­a­ture so as not to burn your­self. In addi­tion, hot glass and porce­lain dish­es are sen­si­tive to shock and may crack or shat­ter when unloaded. To pre­vent drops from the dish­es placed in the upper bas­ket from drip­ping onto the appli­ances locat­ed below, they must be unloaded start­ing from the bot­tom.

Preparing to download

Before plac­ing plates on the shelves and com­part­ments of the PMM, clean them of food debris. The bet­ter you do this, the high­er the chance of avoid­ing clogged fil­ters and drains.

On a note! Use paper tow­els or nap­kins, a damp sponge, or a rub­ber spat­u­la, whichev­er is more con­ve­nient, to wipe food off the plates. Make sure that there are no egg shells, fruit seeds, grains left — these are the ene­mies of the drain sys­tem and provo­ca­teurs of block­ages.

Before loading dishes into the dishwasher, remove all food residues from it.

Do not know whether to rinse the plates before load­ing into the PMM? After rins­ing, the wash­ing qual­i­ty improves. But the own­ers of the equip­ment are jus­ti­fi­ably won­der­ing why they need a machine if they need to be washed by hand. There­fore, there are mod­els with the “Soak” or “Pre-wash” func­tion. If there is no such option, you will have to soak the plates.

Dishwashing liquids and water softeners

Non-com­pli­ance with the norms for load­ing prepa­ra­tions for the dish­wash­er, erro­neous set­tings of sys­tems that dose prod­ucts, any devi­a­tion from the estab­lished rules lead to a vio­la­tion of the dish­wash­ing process. As a result, at the end of the pro­grams, you can observe the remains of funds on the dish­es, poor qual­i­ty of wash­ing.

For wash­ing it is used: deter­gent, salt, rinse aid. The rules for their use are described in detail by each man­u­fac­tur­er of dish­wash­ers.

Salt for water softening

To clean the dish­es well and avoid the appear­ance of a lay­er of scale, it is nec­es­sary to soft­en the water. This is espe­cial­ly true when using water with a high degree of hard­ness. The regen­er­at­ing salt is loaded into the con­tain­er of the water soft­en­er. The amount of load­ing is reg­u­lat­ed depend­ing on the stiff­ness indi­ca­tors.

You can deter­mine exact­ly how much soft­en­er to use based on data on the hard­ness of tap water in a par­tic­u­lar region. The amount of salt for dif­fer­ent lev­els of hard­ness is indi­cat­ed in the nor­mal­iza­tion table.

Salt loading

It is bet­ter to load salt into the machine before start­ing the wash­ing pro­gram and, dis­solv­ing, it is imme­di­ate­ly washed off. If you fill it up ear­li­er, the solu­tion can get on the met­al and pro­voke the onset of the cor­ro­sion process.

Rinse aid for dish care

The prod­uct is used so that there are no stains on the dish­es from water drops. Dish­wash­ing liq­uid is being loaded into the con­tain­er.

When the dish­wash­er indi­ca­tor turns on, it sig­nals that there is 1–2 loads of rinse aid left. The por­tion size that is fed into the sys­tem can be adjust­ed by set­ting it to a lev­el from 1 to 4.

Determination of the required amount of rinse aid

The required amount of rinse aid can be deter­mined by the con­di­tion of the dish­es after wash­ing: if there are streaks, the por­tion can be reduced, if water stains are vis­i­ble, increase

Suitable detergents

Deter­gents con­tain slight­ly alka­line sub­stances con­tain­ing enzymes that dis­solve pro­teins and break down starch. Some of them con­tain oxy­gen bleach­es and do a good job with stains from tea, ketchup.

It can be pro­duced in the form of liq­uid, pow­der 0 tablets. The first two options allow auto­mat­ic dos­ing of the required amount of deter­gent by the dish­wash­er. In the ques­tion of which is bet­ter: pow­der or tablets, the arti­cle we rec­om­mend will help you fig­ure it out.

The tablet is used com­plete­ly, but some­times, in order to save mon­ey, it is divid­ed in half. The rules for using prod­ucts from dif­fer­ent man­u­fac­tur­ers may dif­fer, there­fore, before use, study the infor­ma­tion on the pack­age.

Detergent tablet

If the dish­es are not very dirty, there are no dried traces of food on them, a small­er amount of deter­gent can be used than indi­cat­ed in the instruc­tions.

You can use com­bined prod­ucts, which include deter­gents, soft­en­ing salt, rinse aid, if the hard­ness of your tap water is not high­er than 21 ° dH. When using 3 in 1 prod­ucts, the rinse aid and salt indi­ca­tors turn off — most machines sup­port this func­tion.

There are also 4 in 1 and 5 in 1 prod­ucts, which include addi­tion­al com­po­nents for the shine of stain­less steel or for glass pro­tec­tion.


Final­ly, I will dwell on some rec­om­men­da­tions that are not direct­ly relat­ed to load­ing, but are extreme­ly impor­tant for the effi­cient oper­a­tion of the machine:

  1. Do not add too much deter­gent to the machine. This will lead to exces­sive foam­ing and the wash­ing will auto­mat­i­cal­ly stop.
  2. Some machines have two deter­gent tanks. First you need to fill out the one on the door. The sec­ond con­tain­er is need­ed only in cas­es where some dirt remains after the first wash.
  3. First, fill the tank that is locat­ed on the door. It should open after the dish­wash­er fin­ish­es pre-rins­ing to soft­en the dirt.
  4. Only deter­gent, rinse aid and salt are used in the machine. Each dish­wash­er man­u­fac­tur­er describes in detail how and in what dos­es to use them.

Check before launch

After dis­trib­ut­ing the dish­es, make sure that there is enough room for the top spray arm to rotate — there should be at least 3–5 cen­time­ters to the high­est object.

Also, noth­ing should pre­vent the dis­penser lid from open­ing and a tablet or wash­ing pow­der falling out of it — do not place any tall objects in the low­er tier near the door.

Rules for safe use of the device

The oper­a­tion of the dish­wash­er involves the imple­men­ta­tion of safe­ty pre­cau­tions in the same way as any oth­er tech­nique:

  • As deter­gent com­po­nents, only spe­cial­ized for­mu­la­tions intend­ed for dish­wash­ers are used. This is espe­cial­ly true for those con­tain­ing chlo­rine.
  • The door must be closed while the device is in oper­a­tion. It is nec­es­sary to check whether the dish­es placed inside pre­vent this. An infrared indi­ca­tor sig­nals about loose clo­sure.
  • Care must be tak­en to open the door dur­ing the pro­gram to avoid scald­ing your­self with water splash­ing out of the machine.
  • The machine door should only be open when load­ing or unload­ing the dish­wash­er, oth­er­wise you may trip over it while mov­ing around the kitchen.
  • Do not test the door with a heavy load, do not sit down or stand on it with your feet.
  • When installing a dish­wash­er, includ­ing a built-in dish­wash­er, you must strict­ly fol­low the instal­la­tion rules devel­oped by the man­u­fac­tur­er.

It is espe­cial­ly nec­es­sary to be espe­cial­ly care­ful about the oper­a­tion of equip­ment if there are chil­dren in the house, and to pur­chase those mod­els of devices that have child pro­tec­tion pro­grams and block the car doors, pre­vent­ing unau­tho­rized access.

Child protection

Chil­dren are not allowed to use the dish­wash­er on their own. It is also nec­es­sary to pre­vent access of small fam­i­ly mem­bers to deter­gents — they con­tain chem­i­cal com­po­nents.

How to extend the life of your dishwasher

Now let’s see how to use the dish­wash­er with­out break­ing it. Dur­ing oper­a­tion of the unit, you must not:

  • Too much to over­load it.
  • Do not allow any sol­vents to enter the machine.
  • Use house­hold prod­ucts intend­ed for man­u­al wash­ing.
  • Allow equip­ment to oper­ate with­out regen­er­a­tion salt. It is nec­es­sary to mon­i­tor its pres­ence in the appro­pri­ate con­tain­er.
  • Open the door dur­ing oper­a­tion. Before doing this, be sure to wait for the blades to come to a com­plete stop.


  • Fil­ters must be cleaned after every wash.
  • The out­er sur­faces of the machine should be cleaned reg­u­lar­ly with a damp cloth.
  • Do not try to repair a bro­ken machine your­self.

The list­ed rules are a com­plete­ly exhaus­tive answer to the ques­tion of how to use a Bosch dish­wash­er, Aris­ton, Elec­trolux and any oth­er brand.

Equipment maintenance and cleanliness

Like any equip­ment, a dish­wash­er requires a com­pe­tent atti­tude towards itself. After a cer­tain peri­od of oper­a­tion of the device, you can observe the accu­mu­la­tion of fat, scale, and a humid envi­ron­ment leads to the appear­ance of fun­gi.

Cleaning the dishwasher

If plaque and grease deposits have formed, it is nec­es­sary to load the deter­gent into the appro­pri­ate com­part­ment and start the pro­gram with the high­est water tem­per­a­ture.

Clean the fil­ters from stan­dard dish­ware con­t­a­m­i­na­tion and rinse them under run­ning water after each dish­wash­ing. Spray arms are less often cleaned of scale and dirt. Each dish­wash­er man­u­fac­tur­er pro­vides infor­ma­tion on how to prop­er­ly remove and clean remov­able ele­ments in their instruc­tions.

Reg­u­lar clean­ing of the dish­wash­er and com­pli­ance with oper­at­ing rules will sig­nif­i­cant­ly extend the life of the equip­ment and save you from repairs and replace­ment of expen­sive com­po­nents.

Spe­cial atten­tion should be paid to the seal on the machine door — wipe with a damp cloth slight­ly moist­ened with deter­gent. They also keep the front pan­el and con­trols clean with­out using an abra­sive sponge.

Peri­od­i­cal­ly, it is required to car­ry out auto­mat­ic wash­ing of equip­ment using means for san­i­tiz­ing the bunker and hard-to-reach areas of the unit. If the device is not used for a long time, in order to avoid the for­ma­tion of fun­gus and the occur­rence of an unpleas­ant odor, its door is kept ajar.

All man­u­fac­tur­ers of dish­wash­ers include detailed oper­at­ing instruc­tions with their prod­ucts. For the sake of the nor­mal oper­a­tion of the equip­ment, it is nec­es­sary and manda­to­ry to adhere to the rules indi­cat­ed in the man­u­al.

When to pick up after washing

When choos­ing the oper­at­ing mode of the PMM, you need to imme­di­ate­ly deter­mine what is in pri­or­i­ty — to save time or elec­tric­i­ty. When work­ing in nor­mal mode, wash­ing dish­es is an aver­age of 1.5–2 hours. A full cycle con­sists of rins­ing (up to 10 min­utes), main wash­ing (up to 50 min­utes), rins­ing in sev­er­al steps (up to 10 min­utes), dry­ing (from 30 min­utes).

It is rec­om­mend­ed to wash the most dirty dish­es in inten­sive mode for about 3 hours. The oper­at­ing time can be reduced by increas­ing the water tem­per­a­ture and pres­sure. It should be not­ed that in this mode, time and water con­sump­tion are reduced, but ener­gy costs increase. Dur­ing this time, pre-rins­ing, wash­ing, sub­se­quent rins­ing in 2 pass­es, dry­ing will be car­ried out.

For pans and pots, it is rec­om­mend­ed to use the soak mode. In the lat­est mod­els, a wash­ing method has been devel­oped in which soak­ing and inten­sive wash­ing take place simul­ta­ne­ous­ly. These process­es take place in 2 dif­fer­ent bas­kets. At the same time, water con­sump­tion is reduced by about 25% while main­tain­ing the qual­i­ty of wash­ing dish­es.

Conclusions and useful video on the topic

The Sci­en­tif­ic Approach to Load­ing Your Dish­wash­er:

Sure­ly, you have not yet washed these items in the dish­wash­er and it will be inter­est­ing for you to watch the video:

Most of the prob­lems and mal­func­tions that occur dur­ing the oper­a­tion of the dish­wash­er are the result of its improp­er use. A com­pe­tent atti­tude to tech­nol­o­gy and care will help not only pre­serve the appear­ance of kitchen uten­sils, but also extend the life of the device itself.

Would you like to talk about how you load dish­es into your “home assis­tant”? Do you want to share the secrets of ratio­nal use of space in the bunker? Please write com­ments in the block below, post pho­tos on the top­ic of the arti­cle, ask ques­tions.

General recommendations:

  • do not put very dirty objects in the cor­ners — in the cen­ter it is washed bet­ter;
  • do not wash greasy pans with del­i­cate and frag­ile ones — plaque will remain on the glass;
  • if there are a lot of dirty large-sized uten­sils (pans, pots, molds) — do not over­load the machine, wash them sep­a­rate­ly.

The arti­cle describes how to load a stan­dard depth dish­wash­er. But in desk­top PMM, these tips are also applic­a­ble — you just need to adapt to the com­pact dimen­sions of the devices.