In 1850, a wooden machine that splashed water on dishes was patented by Joel Houghton, but the first working dishwasher was actually invented by a woman named Josephine Cochran.
She unveiled her invention at the 1893 World's Fair but only found hotels and large restaurants interested in her machine.
Dishwashers did not become popular with the general public until the 1950s.
Now over fifty years later, the dishwasher gets a makeover with ultrasonic cleaning.
And as irony would have it, the only ones interested in this technology thus far are the hotels and large restaurants.
Ultrasonic cleaning is the changing of the surface of a material by the application of ultrasonic waves, thereby removing contaminants.
The main mechanism of cleaning action is by energy released from the creation and collapse of microscopic cavitation bubbles, which break up and lift off dirt and contaminants from the surface to be cleaned.
Ultrasonic cleaners use high frequency sound waves to create bubbles within a heated soapy bath.
The higher the frequency the more capable it is to remove smaller particles.
The ultrasonic energy produces a three-dimensional wave pattern of alternating positive and negative pressure areas within a cleaning tank.
The alternating pattern creates bubbles during periods of negative pressure and implodes them during periods of positive pressure in the phenomenon described earlier as cavitation.
The implosion creates a microjet action that penetrates and cleans areas impossible to reach with brushes, sprays or dips.
So, besides getting dishes cleaner, another advantage for using ultrasonic cleaners is that a conventional commercial dishwasher typically uses 60 to 80 gallons of water per cycle, but the ultrasonic dishwasher recycles its water.
The filters within the cleaner drain food particles, grease and fat, leaving the original water for the next cycle.
The typical machine can save 250,000 to 500,000 gallons of water annually if the water is changed every two weeks.
This advantage becomes even bigger during city water restrictions for large restaurants and hotels.
Today, ultrasonic cleaning applications range from removal of machining oils on stainless steel and aluminum to grinding compounds from steel hand tools; stamping lubricants from stainless steel, copper and mild steel; particulates from plastic jewel cases; wax from glass and more.
Other excellent applications include precision cleaning of small objects and electronics assemblies prior to other finishing operations.
Ultrasonic cleaning technology succeeds with a proven blend of ultrasonic power, cleaning chemistry and temperature regardless if used in a single tank or a fully automated multiple-station line.
She unveiled her invention at the 1893 World's Fair but only found hotels and large restaurants interested in her machine.
Dishwashers did not become popular with the general public until the 1950s.
Now over fifty years later, the dishwasher gets a makeover with ultrasonic cleaning.
And as irony would have it, the only ones interested in this technology thus far are the hotels and large restaurants.
Ultrasonic cleaning is the changing of the surface of a material by the application of ultrasonic waves, thereby removing contaminants.
The main mechanism of cleaning action is by energy released from the creation and collapse of microscopic cavitation bubbles, which break up and lift off dirt and contaminants from the surface to be cleaned.
Ultrasonic cleaners use high frequency sound waves to create bubbles within a heated soapy bath.
The higher the frequency the more capable it is to remove smaller particles.
The ultrasonic energy produces a three-dimensional wave pattern of alternating positive and negative pressure areas within a cleaning tank.
The alternating pattern creates bubbles during periods of negative pressure and implodes them during periods of positive pressure in the phenomenon described earlier as cavitation.
The implosion creates a microjet action that penetrates and cleans areas impossible to reach with brushes, sprays or dips.
So, besides getting dishes cleaner, another advantage for using ultrasonic cleaners is that a conventional commercial dishwasher typically uses 60 to 80 gallons of water per cycle, but the ultrasonic dishwasher recycles its water.
The filters within the cleaner drain food particles, grease and fat, leaving the original water for the next cycle.
The typical machine can save 250,000 to 500,000 gallons of water annually if the water is changed every two weeks.
This advantage becomes even bigger during city water restrictions for large restaurants and hotels.
Today, ultrasonic cleaning applications range from removal of machining oils on stainless steel and aluminum to grinding compounds from steel hand tools; stamping lubricants from stainless steel, copper and mild steel; particulates from plastic jewel cases; wax from glass and more.
Other excellent applications include precision cleaning of small objects and electronics assemblies prior to other finishing operations.
Ultrasonic cleaning technology succeeds with a proven blend of ultrasonic power, cleaning chemistry and temperature regardless if used in a single tank or a fully automated multiple-station line.