Answer: The original dishwasher used a vortex washing principle similar to the current pulsator washing machine, which consumed water and electricity and had poor washing effect. After continuous technological innovation, so far, dishwashers have basically adopted a more optimized washing method: through a water softener containing ion exchange resin, it can effectively remove calcium and magnesium ions that affect the saponification reaction, improve water quality, and make the detergent fully play a role. The detergent added during the washing process has a good alkaline saponification reaction with the grease in the tableware, making the oil stains separate from the tableware. When the water temperature reaches 45℃~50℃, the active substances can work best. The washing liquid is sprayed onto the surface of the dishes to be washed in a three-dimensional direction, washing and rinsing the tableware, and the entire process of washing, disinfection, and drying automatically completes a series of procedures.
The washing principle of a vortex dishwasher is similar to that of a pulsator washing machine. The tableware is soaked in water of a certain temperature, and the bottom pulsator rotates to form a vortex in the water. The flow of water is used to wash away contaminants on the tableware.
Steam dishwashers generally have a spray function. Steam dishwashers use a steam generator to fill the inside of the dishwasher with steam, soften pollutants, and then use water flow to wash away the pollutants.
The spray dishwasher uses a motor to drive the washing pump so that the washing liquid is sprayed from the spray arm under a certain pressure to form a dense flow of hot water; the spray arm rotates due to the reaction of the spray water , causing the washing liquid to be sprayed back and forth onto various tableware, spraying, rinsing and spraying the tableware surface. The jet water has a mechanical rinsing effect on the surface of the dishes. The direct rinsing effect of the washing liquid on the surface of the dishes is related to the pressure, angle and speed of the jet water ejected from the spray arm.
The detergent saponifies and decomposes the oil stains and residues on the tableware surface, and the hot water soaks and swells the food residues, causing the oil stains, residues and food residues on the tableware surface to quickly decompose and fall off, and the surface of the tableware reappears. Clean and bright. Under the dual effects of high-temperature and high-pressure water column scouring and the powerful decontamination of detergents, harmful germs are effectively washed away to achieve the dual effects of cleaning and sterilization.
When ultrasonic waves pass through a liquid medium, they will press the liquid medium to vibrate at an extremely high frequency, causing the liquid molecules to generate alternating positive and negative shock waves. When the sound intensity reaches a certain value, tiny cavitation bubbles grow rapidly in the liquid and close instantly, creating strong micro-explosions and shock waves that destroy the dirt on the surface of the object to be cleaned and fall off from the surface to be cleaned. Although the effect of each cavitation bubble is not large, hundreds of millions of cavitation bubbles are acting every second, which has a very good cleaning effect. Because ultrasonic waves can penetrate solid materials and cause the entire liquid medium to vibrate and generate cavitation bubbles, there are no blind spots that cannot be cleaned with this cleaning method, and the industry has proven that ultrasonic cleaning has a high degree of cleanliness.