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an electrically operated machine for washing, rinsing, and drying dishes, cutlery, etc.



a machine for washing dishes. Dishwashers were introduced in the last quarter of the 19th century. Modern dishwashers may be commercial or domestic, all-purpose or specialized, and continuous-action or cyclic-action. The machines clean dishes with a jet spray or with brushes. Two kinds of dishwashers are currently available: the compartmental type and the open type. In compartmental machines the dishes are washed with a jet of water or detergent solution at a temperature of 30°-6O°C; open machines clean the dishes with water or a detergent solution that is applied by brushes or other mechanical devices.

All-purpose cyclic- and continuous-action dishwashers are the most widely used in the USSR (for example, the commercial machines MMU-250, MMY-500, and MMU-1000; the domestic Straume machine). Many machine models automatically maintain the necessary water level in the tub, water temperature, and detergent concentration.


[Bukharin, I. E., Iu. V. Voronin, and S. G. Godin.] Novoe posudomo-echnoe oborudovanie. Moscow, 1965.
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Preparation, leasing, maintenance and dish washing machine and work clothes for the services of the city of Lyon.
This acquisition includes waste landfill equipment installations, as well as the tunnel at the level of the cave, trunks, scrubber, dish washing machine, presses equipped with containers and refrigerated containers.
There are also automated dish washing machines to clean the mountain of vessels that pile up after the meal.