> I just don't find it credible that "the results are identical". Either the author isn't paying enough attention, or else they're doing extensive "pre-washing" of their dishes before loading them, or they're washing so incredibly quickly after eating that food never has the time to dry/harden in the first place.
They run the washer many times per day... al the food is probably still fresh and not dried up and hard to remove. Same is true for professional/restaurant dishwasher, where dishes are put inside immediately and washed in a few minutes.
I worked as a dishwasher at a restaurant -a couple differences between the dishwasher there and the one at home- it had a couple tanks of liquids (once for the cleaning cycle, a different one for the rinse cycle) - and the water got seriously, seriously hot at high pressure. Also - still didn't work with baked on spaghetti - still had to clean those by hand.
Commercial dishwashers often don't wash dishes - that isn't their purpose. Most often, you need to rinse off any solids and scrub off anything baked on (which happens, especially with buffet-style inserts). After removing obvious dirt, they go into the dishwasher, which realistically is there to sanitize the dishes. If you don't have this, you generally need 3 sinks so you can have a sink full of disinfectant.
They run the washer many times per day... al the food is probably still fresh and not dried up and hard to remove. Same is true for professional/restaurant dishwasher, where dishes are put inside immediately and washed in a few minutes.