FACTS ABOUT DISHWASHING
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Dishwashing Fact Sheet Main Page]
ENERGY MANAGEMENT IN HAND DISHWASHING
Apart from the human energy required to wash dishes and utensils, the
major use of fuel is to heat water for
washing. Individual habits of water
usage vary greatly. However, higher
usage and/or shortages of incoming
cold water supply are important factors in encouraging efficient use for all
household purposes. Of all the uses,
dishwashing is one where no compromise in cleanliness is acceptable. Hot
water is an essential for both hand
and machine dishwashing.
Savings in Hand Dishwashing
Estimates of hot water usage for hand
dishwashing range from 9-24 gallons
(34.2-91.2 L) per meal, part of which is
cold water. This wide range indicates
not only household variations, but
differing procedures.
Undoubtedly,
water temperatures vary greatly.
Washing dishes, and particularly
greasy utensils, in water less than 90° F
(33° C), even with sufficient detergent,
is likely to leave a greasy film. The
hottest water most people's hands can
tolerate is about 110° F (43.30° C). Keeping dishwashing water as close to
these upper limits as possible will provide good results. The suggestion then
is to conserve by reducing water quantity
rather than temperature.
Some Sensible Ways to
Conserve Energy
- Presoak especially difficult cooked-on soils.
- Scrape away food residues and
heavy grease.
- Wash lightly soiled items first and more
heavily soiled item later. Change the washing solution when it cools down or
becomes greasy or dirty.
- Wash in a sink or dishpan of hot suds,
rather than under running water,
even for a few dishes.
- Rinse by dipping each item in a pan
of hot water, or by racking dishes and
spray-rinsing. Avoid running hot water continuously for rinsing.
- Accumulate dishes, rather than running
hot water for a few items. Soaking will
soften food soils.
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