Professor of Thermal and Electrical Engineering, Welding/metallurgy: Licenses: PE license, Mechanical license Variety of other "certifications" from industry groups such as Refrigeration Service Engineers Society http://www.rses.org/, ASHRE http://www.ashrae.org/ Ect.
My books, movies, videos, podcasts, events ... the big collection of paul wheaton stuff!
There's a universe of justice and the eyes of truth are always watching
wombat wrote:
Emerson: Aren't the staph bacteria killed at the temperatures of the dishwasher (dishwasher machine) not the dishwasher washing by hand?
Wm. Brookover~ Opinion's given at no extra charge
1. my projects
South Carolina wrote:
They claim some sort of fungus in most dishwashers.
"When there is no life in the soil it is just dirt."
"MagicDave"
timby wrote:
Guys in the restaurant business (olden days before mechanical dishwashers) the dishwasher washed all the dishes by hand. However, to keep down the germs they had a three tub system. The first tub was the wash water. The second tub contained a solution of bleach and warm water. The third tub was for the final rinse of the dishes.
I'm sure there wasn't much concern over water wastage however, it did get the dishes clean and sanitized. So one could utilize a similar solution if one was concerned about sanitation using the hand wash method. Water consumption could be held to a minimum. A third tub could contain the bleach water. Then allowing the dishes to air dry would kill off many of those bad germs.
Just a thought.....
BTW I'll stick with my old dishwasher thank you.
"When there is no life in the soil it is just dirt."
"MagicDave"
Dave Bennett wrote:
180 degree water in the final rinse sink. I washed dishes in my youth at a restaurant that did not have a dish machine. I did flush the flatware in a pot of boiling water and everything was air dried completely before being stacked and put back in service. I worked as a commercial appliance service tech from 89-99 and repaired hundreds of commercial dish machines. Even though the final rinse water from the booster heater was maintained at 180. It is my opinion that in a commercial environment, dishes washed by hand correctly are much cleaner than those washed in a machine unless they are rinsed thoroughly before they are washed. That practice is very wasteful of water. In the home such sanitation is overkill because if the water you are rinsing with isn't clean enough to rinse off the soap product then it isn't clean enough to drink. I use what I consider to be a minimum amount of water to wash dishes. I rinse them twice. Once in a 13 quart stainless steel bowl and then a final rinse with a spray of water because the rinse water does have a tiny bit of soap in it. Just a thought.....home dishwashers do make great smokers.
My books, movies, videos, podcasts, events ... the big collection of paul wheaton stuff!
Writing from Madhuvan, a yoga retreat/organic farm on the West Coast of Costa Rica.
Brice Moss wrote:
funny Paul I watched your video on life hacker, and when it was done the thing cues up a 30 second commercial telling us that the average person uses 5 gallons of water a minute to hand wash
Sometimes the answer is not to cross an old bridge, nor to burn it, but to build a better bridge.
Sometimes the answer is not to cross an old bridge, nor to burn it, but to build a better bridge.
My books, movies, videos, podcasts, events ... the big collection of paul wheaton stuff!
Life is too important to take seriously.
winsol3 wrote:
From a sustainability standpoint: washing a ceramic coffee mug in hot water uses more embodied energy than a single use paper cup.
How permies.com works
What is a Mother Tree ?
As for germs - not a problem, all this time and I've never had a germ related issue. I also fall into the camp that believes in mild exposure offers long term resilience. I am more concerned about soap residue, rather err on the side of germs than soap/chemical residue, but that's just me.
winsol3 wrote:
Seems more a personal choice than a technical 'mine is better than yours' method.
My books, movies, videos, podcasts, events ... the big collection of paul wheaton stuff!
paul wheaton wrote:
washing dishes by hand is almost always a better choice.
Life is too important to take seriously.
1. my projects
"When there is no life in the soil it is just dirt."
"MagicDave"
Intermountain (Cascades and Coast range) oak savannah, 550 - 600 ft elevation. USDA zone 7a. Arid summers, soggy winters
"When there is no life in the soil it is just dirt."
"MagicDave"
"When there is no life in the soil it is just dirt."
"MagicDave"
Dave Bennett wrote:
I too am a plate licker although my full beard is getting quite long which has made it a tricky job. LOL.
Intermountain (Cascades and Coast range) oak savannah, 550 - 600 ft elevation. USDA zone 7a. Arid summers, soggy winters
"When there is no life in the soil it is just dirt."
"MagicDave"
Hold that thought. Tiny ad:
An EPA Certified and Building Code/UL Compliant Rocket Stove!!!!!
EPA Certified and UL Compliant Rocket Heater
|