Hand Dishwashing Products
Contents
1. 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 persons hands can tolerate is about 110 F 43 3 C Keep ing dishwashing water as close to these upper limits as possible will pro vide good results The suggestion then is to conserve by reducing quantity rather than temperature Some sensible ways to conserve energy e Presoak especially difficult cooked on soils Scrape away food residues and heavy grease e Wash lightly soiled items first more heavily soiled later changing wash ing 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 e Rinse by dipping each item In a pan of hot water or by racking dishes and spray rinsing Avoid running hot wa ter continuously for rinsing e Accumulate dishes rather than run hot water for a few items Soaking will soften food soils ONIHSVMHSIC SLIVNOLNY NI LNJINJOVNVW ASUANa2. rinse hold cycle can be used but experience may show that even this is not necessary Extra heavily soiled cookware may need a rinse soak or a prewash Loading the Dishwasher Variations in dishwashers make it im portant to study directions and dia grams in the users manual The most important factor is the positioning of the dishes and utensils in relation to the wash action Be sure to place the heavily soiled side of each item facing the source of the water spray at the center of the tub Don t let large items shield small ones Keep cups bowls and glasses with bottoms up Flatware should be loaded according to the manufacturers instructions Do not crowd or nest spoons together so wa ter can reach the soiled areas Place sharp items with points down for safety reasons Be sure more delicate items are firmly supported by the rack so they won t topple and possibly break or chip Experience and results will show how closely together dishes can be placed and how fully the racks can be loaded for satisfactory results Do not put stainless steel and silver flatware in the same silverware basket compartment Direct contact bet ween these metals can cause perma nent damage to the silver Adding Detergent Use only a product made specifically for automatic dishwashers see Auto matic Dishwasher Products Any other type will cause oversudsing and possible damage to the appliance Use the amount recommended on t
3. thick layer of suds Though detergents are not as af fected by water hardness as soap is some additional product may be nec essary in very hard water An important difference in the quantity of liquid hand dishwashing detergent required is the concentration of the surfactants vs water in a product More concentrated products are more efficient and may be more economical to use than the more dilute ones Other Cleaners and Cleansers Metal Cleaners paste powdered and liquid are formulated to remove oxidation tarnish spots and stains heat tinting and light scratches from a variety of metals or from a speci fic metal such as silver or copper They combine both chemical action and abrasion Usually the abrasive is fine to produce a polishing effect without scratching Sink Cleansers powdered or a liq uid slurry contain medium to hard abrasive particles some detergent and usually chlorine bleach for stain removal and disinfection of surfaces A few cleansers contain oxalic acid in place of bleach and are made spe cifically for removal of rust stains While cleansers are used primarily for scour ing sinks and other surfaces they are useful occasionally when handwash ing cookware particularly glass or glass ceramic types Disposal of Dishwashing Products Just as you exercise care in the man ner in which you use and store other household cleaning products you should properly dispose of empty dishwasher
4. detergent containers or small amounts of leftover products by following some simple procedures Most dishwashing products can be sent to municipal waste sites through normal garbage pick up Check the container for special instructions for disposal then e Always resecure the cap espe cially if it is a child resistant one This will not only prevent a mess in your garbage but will protect chil dren pets and garbage handlers and prevent accidental mixtures which may be hazardous Discard the product into a con tainer that is not easily accessible to children or pets for example into an outside garbage con tainer secured with a lid Special considerations e Always read and follow label in structions for use e Always check labels for any spe cial disposal procedures and fol low instructions NEVER reuse an empty dishwash ing product container for another purpose The label instructions and precautions for one product may be dangerous to someone trying to use those instructions for a different product Get the most for your money USE THE PRODUCT UP If you find you cannot use all of the product you purchased give it to a friend but make sure the label with precau tions is still legible READ ALL LABELS THOROUGHLY AND USE PRODUCTS ONLY FOR INTENDED PURPOSES AND AS DIRECTED S1LONGOUd ONIHSVMHSIG GNVH HAND DISHWASHING PROBLEMS CAUSES AND SOLUTIONS Problems Causes Solutions Gray or meta
5. quickly with hot water and detergent as needed It has a softer surface than a sink and breakage is less likely Rubber Mat When washing directly in a sink a mat helps cushion the bot tom and reduces breakage Drain Rack Made of plastic coated wire formed plastic and occasionally wood racks are almost essential for draining rinsed dishes With a drain tray under the rack to catch rinse wa ter dishes can be rinsed right in the rack with extra hot water from a spray hose pitcher or pan When there s a second sink large enough to hold a drain rack no drain tray is necessary except perhaps for pans and other utensils After a hot rinse most dishes will air dry without wiping saving a step Cups bowls mugs and glasses need to be rinsed inside by immersion or under running water then racked with bottoms up for final rinsing Scrapers A flexible blade of plastic or rubber with a handle quickly re moves loose food soils from plates casseroles and pans Careful scrap ing largely eliminates any prerinsing of dishes Scrubbers To remove crusty or hard residues a wide variety of scrubbers are available Plastic mesh metal mesh rough surfaced sponges and cloths steel wool soap pads and brushes all have their devotees Some plastic mesh and rough textured sponges are gentle enough for scrub bing more delicate surfaces such as nonstick pan finishes shiny metals or china Others are strictly heavy duty and
6. A then moved fo the sink area as space becomes available In most kitchens its helpful to place the drain rack on the side of the sink that is nearer dish storage stack dirty dishes on the op posite side Soaking Wipe off any leftover food and grease from dishes and cookware using a rubber spatula or paper towels Never pour grease down the drain this can cause the drain to clog Soak dishes with greasy soils or stubborn baked on or burned on foods To do this fill the soiled utensil with hot water and add liquid hand dishwashing detergent If there are a number of items that need soaking use a dishpan Soak about 15 to 30 minutes or during the meal Then drain the water and wash the dishes and cookware Do not use any auto matic dishwasher detergent product for hand dishwashing Washing Rinsing Drying First fili the dishpan or sink with water as hot as can be comfortably used and add enough detergent as the water is running to produce a thick rich layer of suds several generous squirts or 1 2 capfuls of a hand dish washing liquid If rinsing in a separate sink or dishpan fill it with very hot water Washing Using clean hot water and detergent start with the lightly soiled items generally glassware flatware followed by plates of various sizes serving dishes and finally any remain ing cookware not previously washed Change the dishwashing solution if it becomes greasy too cool or the suds d
7. HAND DISHWASHING PRODUCTS Dishwashing is probably subject to more variables than any other house hold clean up job Consequently there is a wide choice of products formulated to do the job effectively easily and efficiently In theory at least any detergent or soap can be used for hand dishwashing except an au tomatic dishwasher detergent How ever soap has become almost extinct as a dishwashing product and many all purpose or laundry detergents are not very acceptable These laundry detergents particularly if a tow or no Phosphate formula may leave spots and streaks may not completely dis soive if a granular type or may dis color certain metals with soaking A well formulated all purpose deter gent may be the choice for dishes in some economy minded homes but for most a light duty liquid hand dish washing detergent is the best choice Liquid Hand Dishwashing Detergents Regardless of brand certain charac teristics are important in a hand dish washing liquid lasting suds effective cleaning performance mildness to hands safety for dishes and other washables storage stability pleasant fragrance and appearance con venient packaging and dispensing In formulating a product to meet these criteria manufacturers in general use certain basic ingredients Ingredients Surfactants or surface active agents are the primary ingredients in a liquid hand dishwashing detergent Often a combination is use
8. ISHWASHING PROCEDURES An automatic dishwasher produces clean dishes keeps the kitchen free of clutter before and after meals gener ally uses less water reduces break age helps control germs and frees time for other activities Automatic dishwashers vary from brand to brand model to model but all clean by the action of hot detergent solution that is Circulated by spray arms and towers Water temperature detergent con centration and proper loading of the racks are all important to good results Check Water Temperature Be sure water temperature is at least 130 F 54 4 C in the dishwasher To help provide proper temperature for dishwashing the water heater should be set at mid range or 140 F 60 C A dishwasher is connected to the hot water line only and it may be wise to run the hot water fap at the kitchen sink for a few minutes to clear the line of cool water before turning on the dishwasher The sink is also a con venient place to measure the hot water temperature Some dish washers heat water right in the tub to compensate for low temperature hot water supplies Scraping and Prerinsing Prerinsing dishes and glassware should not be necessary An automatic dish washer detergent and a properly in stalled and operating dishwasher of reasonably current vintage will do a thorough job with just a scraping off of large food particles If dishes are to be loaded into the dishwasher and washed later the
9. beled top rack only fo keep them away from the heating element at the bottom of the tub When the dry cycle is not used they can usually be dishwasher washed if they are heavy enough to withstand the washing action without moving around in the tub Decorated glasses Metal trim and colorful enamel decorations on glass ware will offen fade in time when washed in a dishwasher Delicate crystal Some very fine crys tal can break either from sudden expo sure to very hot water or from being bumped or toppled Hollow handied knives Older fiat ware may have glued handles which could be loosened by the heat Wooden items inciuding knife han diles will lose their finish dry out crack and warp Aluminum utensils Aluminum with a colored or metallic copper or gold look usually on the lids of pans and molds has a thin anodized coat that is not dishwasher safe The harder gray or charcoal colored anodic finish ap plied inside and out to some of the professional type cookware can also be permanently damaged Plain alu minum will darken when exposed to water some foods detergents and al kaline cleaners such as ammonia or a heated solution of baking soda and water The degree of discoloration de pends partly on the length of contact and metal some alloys are more resi stant Aluminum can be washed in the dishwasher if the discoloration or the necessity of additional cleaning with steel wool or an acid cleaner
10. bleaches can be used Follow label directions Another method is to wash cups in a solution of 3 tablespoons 45m baking soda to 4 quart 0 95L of hot water or shake baking soda into a damp cloth or sponge rub surface until clean rinse and dry Avoid the use of an abrasive cleanser which may abrade the surface and make the cups more subject to stains Darkened aluminum Exposure to certain minerals and alka Boil a solution of 2 3 tablespoons 30 45ml of cream of tartar lemon juice or vinegar to lies in some foods and water 4 quart 0 95L of water in the utensil for 5 10 minutes Then lightly scour with a steel wool soap pad Cooking an acid food such as tomatoes will aiso remove the stains and will not affect the food Clean with a metal cleaning product recommended for use on aluminum Follow package directions Staining of nonstick cookware Minerals in water baked on fat food Use any one of the following solutions stains or the use of excessive heat To 1 qt 0 95L of water add 14 cup 60ml coffee pot cleaner Or to 1 cup 240m of water add 3 tablespoons 45ml of oxygen bleach Let the solution simmer in the stained pan for 15 20 minutes Wash the pan thoroughly The Soap and Det t Associati SDA rs SA pii H i rinse and dry Then recondition the pan with cooking oil or shortening before using New York New York 100 Orig INOW York 10016 To prevent staining use the lowest heat that will do the job AUTOMATIC D
11. d to produce a high stable suds level good grease cutting capability and soil suspension and mildness in water of varying de grees of hardness All surfactants in these detergents are biodegradable Stability and Dispensing Aids are added to keep the product ho mogeneous under varying storage conditions and to provide desirable dispensing characteristics Alcohols hydrotropes and salts are often used Fragrance and Color Additives are what give a product its person ality and are important though pre sent in extremely small amounts Mildness Additives may include certain oils and emollients certain protein compounds or other neu tralizing or beneficial ingredients Preservatives are added if needed in small quantities to help prevent any microbiological growth in the product which could cause color or odor change poor performance and sep aration of the ingredients Lemon Juice may be added to help reduce the effort needed to remove some baked on protein containing soils from dishes and cookware espe cially when dishwashing solutions are used in soaking Performance Factors Hand dishwashing liquids are relatively easy for consumers to compare Users can experiment by trying various brands and deciding which product feaures are important to them per formance price sudsing fragrance and feel or perhaps the packaging Usage is often based on the amount it takes to produce a rich
12. ess steel glass glass ceramic porcelain enamel and other dishwasher safe items See detergent manufacturers product label instructions CAUTION Avoid direct contact with skin or Clothing when using liquid automatic dishwasher detergent to pretreat dishes Wear rubber gloves If detergent acci dently comes in contact with skin wash immediately with water e Use the recommended amount of automatic dishwasher detergent e The drying cycle on most dish washers may account for about 15 of the total operating cost so skip it whenever possible When there is no energy saving air no heat cycle simply advance the dial after the final rinse to the off posi tion Use of a rinse agent may help promote drying e Keep the dishwasher in top oper ating condition cleaning the filter when necessary If necessary insulate water heat er and delivery pipes to avoid heat loss between the supply and the dishwasher NIHSVMHSIC GNVH NI INIWISVNYN ASINI HAND DISHWASHING PROCEDURES Washing dishes by hand is a fairly sim ple process and results are very ob vious However a routine and some organization helps get the job done quickly and efficiently Equipment at the Sink Plastic Dishpan A square round or rectangular dishpan is helpful when a double sink is not available Choose a size that leaves part of a single sink accessible for scraping or prerinsing of dishes A dishpan can be emptied and refilled
13. he detergent container and in the users manual adjusting it to the amount of soil water hardness and load size Some detergent dispensers have lines to indicate the amount of detergent to add In hard water it is particularly important to use deter gent as recommended by the dish washer manufacturer The following chart defines the levels of water hardness generally accepted as soft hard etc and can serve as a guide as to whether the manufacturer s use recommendations should be in creased or decreased Mod Very Soft Hard Hard Hard Grains per gation 00 35 3670 74 105 106 Parts per million or milligrams 00 60 61 120 124 180 More per liter than Source US Geological Survey 180 Add the detergent granular or liq uid to the dispenser cup s after the dishwasher is loaded and is ready to be operated Be sure the dispenser is dry and clean before adding detergent to maintain optimum performance This also helps prevent granular detergents from becoming caked in the dispenser Also be sure to close the dispenser cup lid Don t sprinkle or pour detergent on flatware or other metals spotting and pitting may occur Setting the Controls Depending on the model various cy cles are available to the user They may vary by the number of washes and rinses type of load degree of soil and type of drying air or heated For most fuil loads the regular or normal cycle will do the job well bu
14. is not objectionable see Hand Dishwashing Problems and Solutions Milk glass Heat may cause yellowing Cast Iron Do not wash in a dish washer all the seasoning will be re moved and rusting will occur Cultlery It is safer to wash kitchen knives by hand since the handles may not be dishwasher safe and blades can be a hazard in the loading or unloading Dirityte Gold color will be removed Pewter Will stain discolor and pit The Soap and Detergent Association 475 Park Avenue South New York New York 10016 ENERGY MANAGEMENT IN AUTOMATIC DISHWASHING The heating of water accounts for about 80 of the operating cost of a dishwash ing Here are some ways to help save on energy costs Operate dishwasher only when a full load is accumulated Avoid over loading Overloading prevents proper water circulation over the dishes Use the rinse hold cycle or hand rinse soiled dishes while accumulat ing a full load e Dishwashers use from 9 to 16 gallons 34 2 to 60 6 L of hot water per load depending on the cycle selected Use a cycle requiring less water when the soil is light Prerinsing dishes is not necessary Sim ply scrape off food particles and bones and let the dishwasher do the rest Dishes and casseroles with baked on foods will probably need pretreating soaking or prescrub bing Liquid automatic dishwasher detergents may be used to pretreat heavy baked on foods on stainl
15. isappear otherwise film and soil will not be completely removed Handle kitchen knives carefully by their han dles don t pile them into the sink or dishpan but wash them one by one and rack them with handles up There are several ways to wash dishes Some people prefer to lift SJUNGIDOUd ONIHSVMHSIC GNVH HAND DISHWASHING PROCEDURES each piece out of the suds to wipe it with cloth or sponge others like to keep dishes beneath the suds surface so soil floats away Some stack dishes in the sink or dishpan others like to take each piece from the counter wash it and take another Rinsing Obviously the hotter the rinse water the faster dishes will air dry After racking dishes pour or spray hot water over them if they havent been dipped in a rinsing sink or pan Rinse inside cups bowls and glassware Drying Air drying is easier than towel drying However wiping with a clean towel is sometimes desirable partic ularly when glassware or flatware is spotted or filmed Buffing of silver ware with a soft clean lint free cloth actually improves its patina Paper towels are handy for wiping pots and pans especially any that may leave traces of grease or discoloration on a cloth towel Special Tips for Hand Dishwashing When scraping dishes put food scraps into a plastic bag garbage disposal in the sink or directly into a kitchen waste can lined with a bag Very wet garbage can be drained first in a c
16. l marks on dinnerware Knife or fork drawn across the surface of Scour gently with baking soda mild abrasive cleanser or plastic mesh pad some types of dinnerware generally the stronger harder ceramic materials A spoon used to stir in a stoneware cup Same as above E Spots and film on glassware Wash water temperature too low Increase water temperature and rinse thoroughly in hot water Insufficient amount of detergent Increase amount of detergent Burned on food in pans Cooking at too high a temperature or Bring a solution of water and liquid hand dishwashing detergent to a boil in the pan too long a time simmer until soil loosens Or scrub with baking soda sprinkled on a plastic scouring pad rinse and dry Baked on food in casseroles other Cooking certain types of food such as Soakin a solution of liquid hand dishwashing detergent and water to loosen soil Do not bakeware of glass or glass ceramic those containing cheese gravies eggs use any automatic dishwasher detergent product for hand washing For scouring use material or pie fillings baking soda an abrasive cleanser or a specially manufactured product Do not use metal scouring pads as they may scratch the surface Coffee tea stains on plastic or china Cups not rinsed and washed soon after Use a special cleaner made for coffee pots and cups or a solution of 1 tablespoon Cups using 15ml liquid or powdered chlorine bleach in 1 quart 0 95L of water Certain oxygen
17. labels usually include cautions Steel wool soap pads do an excellent job of removing discoloration and film from aluminum utensils leaving them shiny Rubber Gloves Helpful for hands sensitive to hot water to minimize fin gernail damage when scrubbing and to give a better grip when wash ing breakable pieces Dishcloths Sponges Dishmops These provide the basic washing ac tion as each item is wiped clean with the detergent solution all sides inside and out Each type has ifs advan tages but they all do the job Dishtowels In addition to the tradi tional cotton towel nonwoven fiber cloths and even paper towels can be used to dry dishes glassware flat ware and pans that are not air dried Avoid a lint shedding material Detergents and Special Cleaners Liquid hand dishwashing detergents and special cleaners and cleansers sometimes needed at the sink are de scribed in the Hand Dishwashing Products section Getting Organized Clear a space on the counter next to the sink to stack scraped and or pre rinsed dishes Flatware can be soaked briefly in a detergent solution If any pots pans and bakeware have been soaking in the sink during the meal wash them first Drain this soiled water away and use clean hot water and detergent for the table service items and any remaining cookware When there are a great many dishes to be washed and counterspace is short dirty dishes can be stacked on trays
18. olander set in the sink then discarded into a garbage can Use an empty food can to collect excess grease pan drippings or any kind of wet waste Do not soak cast iron utensils To retain their seasoning and dis courage rusting wash In hot water using a sponge or cloth Scour stub born stains with a steel wool soap pad rather than soaking in deter gent which removes the built up fat that seasons the utensil Rub vegeta ble oil on any scoured areas to reseason Dry pans briefly over heat on the range to prevent rusting from moisture Do not soak aluminum utensils for excessive periods of time Change the dishwashing solution and rinse water when they cool down or before they become no ticeably greasy Clean greasy pan bottoms as well as the insides If a grease film remains the bottom will blacken when the pan is used again Nonstick finishes on pans need a thorough cleaning to retain nonstick performance Use a plastic mesh scouring pad designed for cleaning nonstick surfaces or a light duty plastic coated sponge and plenty of hot water and detergent to re move any greasy film Oven glass casseroles and dishes can show cloudy areas even when clean This is usually a food film of protein origin milk cheese egg meat juice Rubbing with a sponge or cloth and white vinegar will usu ally remove the film When there is illness in a family such as colds flu or a communicable dis ease doct
19. ors often recommend a degree of isolation and use of dis posable eating utensils While care ful dishpan practices can help home sanitation and clean dishes are seldom the carriers of disease organisms do follow doctor s advice A 5 minute soak after washing in a solution of 1 tablespoon 15m liquid chiorine bleach to 4 gallon 3 8L of water should kill househoid germs This method is not recommended for silver flatware which may tarnish CAUTION Because of the variety of ingredients in hand dishwashing de tergents do not mix chlorine bleach and hand dishwashing detergents Some formulations contain ingre dients that are Incompatible with chlorine bleach and hazardous gases may be released The Soap and Detergent Association 475 Park Avenue South New York New York 10016 ENERGY MANAGEMENT IN HAND DISHWASHING Apart from the human energy re quired 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 fac tors in encouraging efficient use for all household purposes Of all the uses dishwashing is one where no compro mise 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 2L per meal part of which is
20. t consider all the options and use any of the features the dishwasher offers Special energy saving cycles may be offered see En ergy Management in Dishwashing Don t shorten the normal wash time just to save energy the washing action itself takes very little power A too short cycle may be a waste of hot water and deter gent if results are poor Unloading Dishes When dry and cool a load of dishes can be left in the dishwasher until needed Most users agree that unload ing should be done before starting to prepare the next meal To avoid the doubt about clean or dirty leave the door latched until all clean dishes are put away Some newer models have a signal device to indicate the dish washer has been run SIUNGIDOUd ONIHSVMHSIGC SILVINOLNV AUTOMATIC DISHWASHING PROCEDURES items That Should Not Go In a Dishwasher The forceful action hot water and alka line detergent In a dishwasher can be harmful to some items Here are the ones to be considered with caution Hand painted or antique china should not be washed in the dish washer Color may be removed by the high water temperature and alkaline solution in the dishwasher Plastics Many plastics are dishwasher safe and remain more stainfree than when hand washed There are other types of plastics that are heat sensitive and may melt and warp Check care instructions on the plastic item If in doubt try one Some may be la
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