Rules and nuances of loading dishes into the dishwasher

Few people know that before loading dishes into the dishwasher, it is necessary to pre-treat the products. Practice shows that not every owner of a functional device even knows how to correctly distribute household items into sectors and place them on stands.

The result of this attitude is poor cleaning of dishes, damage to fragile items, sharp objects become dull, transparent objects become cloudy. Instead of washing all the products by hand, you just need to learn how to load them according to all the rules. The procedure is troublesome, but not at all complicated and over time it becomes automatic.

Mandatory preliminary preparation

Despite the fact that many dishwasher manufacturers claim that dishes can be placed in their nests immediately after removing large food residues, experienced housewives and service employees are recommended to adhere to the following procedure:

1. We clean each piece of utensils from food waste using a silicone spatula, cloth or napkin. It is not entirely correct to use spoons, forks and knives for this purpose; the quality of the products on both sides suffers from this.
2. If there are traces of rice, peas, porridge, corn or other small ingredients on the items, then you should wet them under running water. This will prevent them from drying out and will allow you not to overuse powerful washing modes and additional rinses.
3. Rinsing dishes is also important if the machine is not loaded at once, but throughout the whole day or several hours.

It is equally important to decide in advance what detergents will be used during the processing process. Many housewives make the same mistakes - either they use everything they have at once, or they think that they can limit themselves to just one product. Ideally, the device should be loaded with the following compounds:

• Detergent. This is usually a powder, tablet or gel. Practice shows that liquids do not cope so effectively with a given purpose.

Advice: It is strictly forbidden to pour detergents into the dishwasher receptacles that are not specifically intended for this equipment. Universal dishwashing liquid can seriously damage the elements of the device and shorten its service life.

• Rinse aid. Prevents the appearance of stains and gives items a pleasant aroma. Recommended for use when the drum is fully loaded.
• Degreaser. This is not a means for cleaning dishes from grease; detergent and hot water can handle this without any problems. This product is designed to prevent the formation of fatty deposits on machine parts.
• Regenerating salt. Softens water. It can be abandoned if the liquid is pre-filtered.
• Anti-scale composition. Prevents plaque formation. It is loaded no more than 2-3 times a year.

All of the listed products must be used strictly according to the instructions, without exceeding dosages, but also without skimping on such important components.

Rules for arranging kitchen utensils

Correctly placing dishes in the slots of the machine is not so difficult, especially since they often differ in shape and appearance. In addition, after just a few loads, it will become clear which products are washed worse and why this happens. In principle, you can follow the following recommendations:

• Dishes. They are best placed at the bottom, facing the center, slightly tilted forward. Contact of products is unacceptable, this will block the access of water.
• Cups, bowls and glasses. All small but deep accessories should be placed in the upper section of the machine, turning them upside down or at least at a strong angle.
• Plastic. It will also be correctly displayed in the upper section, regardless of the dimensions. Considering the fact that the heating element in almost all designs is located at the bottom, the risk of deformation of temperature-sensitive products will be minimal.
• Pots, saucepans and frying pans should occupy the lower tier. The optimal position is upside down or at a strong angle.
• Cutlery should only be placed in the tray provided for this purpose. All products are placed with their handles down so as not to touch each other, otherwise they will simply stick together. Too long items (spatulas, spatulas, tongs) will have to be placed in an inclined position in large compartments, otherwise they will block the operation of the sprayers.

Items such as cutting boards are generally best washed by hand. Due to temperature exposure, their surface may change and crack.

How to wash dishes in the dishwasher

In addition to the basic rules for loading and using a dishwasher, there are several points that affect the quality of product processing:

1. If the materials allow, you should not reduce the water temperature in order to save electricity. Items do not wash well and will have to be handled manually.
2. If the model of the device does not require the presence of an upper sprayer, then things in the slots must be placed so that they do not block the flow of liquid. In this case, it is more rational to wash pots and pans by hand.
3. If there is a lot of dishes, then they need to be sorted, first loading items of the same type (for example, plates of the same type).
4. In order to save energy, you can completely dispense with the drying function; just open the device door slightly after the program ends.
5. Dishes contaminated not with grease, but with easily washed off components, are best treated with short washing cycles. This will ensure high-quality cleaning of products with minimal time and energy costs.

In general, after the first run of the machine it will become clear whether everything was done correctly. If there are any shortcomings in the result, you need to analyze the arrangement of objects and make adjustments in the next approach.