Low-energy dishwasher

Claim 1

A method of washing dishes arranged in a wash chamber of a dishwasher having both hot and cold water inlets for connection to household hot and cold water lines comprising the steps of: a. introducing a quantity of cold pre-rinse water into said wash chamber; b. circulating said cold pre-rinse water within said wash chamber in contact with said dishes to effect rinsing of waste food particles therefrom; c. draining said cold pre-rinse water from said wash chamber; d. introducing a wash liquid comprising cold and hot water into the wash chamber after draining said cold pre-rinse water, beginning with the introduction of the cold water in a quantity which constitutes only a minor portion of the wash liquid to be introduced, and simultaneously circulating said minor portion of the wash liquid; e. continuing to introduce said wash liquid, wherein the liquid now being introduced is comprised of hot water and is of sufficient quantity to constitute the major portion of said wash liquid; f. sensing the temperature of the resultant wash liquid and, depending upon the result of said sensing; g. introducing heat into said wash chamber to effect a temperature increase of said wash liquid to a temperature of at least about 135° F.; h. circulating said wash liquid within said wash chamber in contact with said dishes for a preselected period of time; i. draining all of said wash liquid from said wash chamber; j. introducing a first rinse water comprising hot and cold water into said wash chamber after draining said wash liquid, beginning with the introduction of hot water in a quantity which constitutes only a minor portion of the first rinse water to be introduced and simultaneously circulating said minor portion of the first rinse water; k. continuing to introduce said first rinse water wherein the water now being introduced is comprised of cold water and is of sufficient quantity to constitute the major portion of said first rinse water; l. circulating said first rinse water within said wash chamber in contact with said dishes for a preselected period of time; m. draining all of said first rinse water from said wash chamber; n. introducing a second rinse water comprising cold and hot water into the wash chamber after draining said first rinse water, beginning with the introduction of cold water in a quantity which constitutes only a minor portion of the second rinse water to be introduced and simultaneously circulating said minor portion of the second rinse water; o. continuing to introduce said second rinse water, wherein the water now being introduced is comprised of hot water and is of sufficient quantity to constitute the major portion of said second rinse water; p. sensing the temperature of the resultant second rinse water and, depending upon the result of said sensing; q. introducing heat into said wash chamber to effect a temperature increase of said second rinse water to a temperature of at least about 135° F.; r. circulating said hot second rinse water now at a temperature of about 135° F. within said wash chamber in contact with said dishes for a preselected period of time; s. draining all of said second rinse water from said wash chamber; and t. drying said dishes after draining said second rinse water by circulating air throughout the wash chamber.

Claim 2

A method of washing dishes arranged in a wash chamber of a dishwasher having both hot and cold water inlets for connection to household hot and cold water lines comprising the steps of: a. introducing a quantity of cold pre-rinse water into said wash chamber; b. circulating said cold pre-rinse water within said wash chamber in contact with said dishes to effect rinsing of waste food particles therefrom; c. draining said cold pre-rinse water from said wash chamber; d. introducing a wash liquid comprising cold and hot water into the wash chamber after draining said cold pre-rinse water, beginning with the introduction of the cold water in a quantity which constitutes only a minor portion of the wash liquid to be introduced, and simultaneously circulating said minor portion of the wash liquid; e. continuing to introduce said wash liquid, wherein the liquid now being introduced is comprised of hot water and is of sufficient quantity to constitute the major portion of said wash liquid; f. sensing the temperature of the resultant wash liquid and, depending upon the result of said sensing; g. introducing heat into said wash chamber to effect a temperature increase of said wash liquid to a temperature of at least about 135° F.; h. circulating said wash liquid within said wash chamber in contact with said dishes for a preselected period of time; i. draining all of said wash liquid from said wash chamber; j. introducing a first rinse water comprising hot and cold water into said wash chamber after draining said wash liquid, beginning with the introduction of hot water in a quantity which constitutes only a minor portion of the first rinse water to be introduced and simultaneously circulating said minor portion of the first rinse water; k. continuing to introduce said first rinse water wherein the water now being introduced is comprised of cold water and is of sufficient quantity to constitute the major portion of said first rinse water; l. circulating said first rinse water within said wash chamber in contact with said dishes for a preselected period of time; m. draining all of said first rinse water from said wash chamber; n. introducing a second rinse water comprising cold and hot water into the wash chamber after draining said first rinse water, beginning with the introduction of cold water in a quantity which constitutes only a minor portion of the second rinse water to be introduced and simultaneously circulating said minor portion of the second rinse water; o. continuing to introduce said second rinse water, wherein the water now being introduced is comprised of hot water and is of sufficient quantity to constitute the major portion of said second rinse water; p. sensing the temperature of the resultant second rinse water and, depending upon the result of said sensing; q. introducing heat into said wash chamber to effect a temperature increase of said second rinse water to a temperature of at least about 135° F.; r. circulating said hot second rinse water now at a temperature of about 135° F. within said wash chamber in contact with said dishes for a preselected period of time; s. draining all of said second rinse water from said wash chamber; and t. drying said dishes after draining said second rinse water by circulating air throughout the wash chamber.