CHAPTER-1 INTRODUCTION AND BACKGROUND OF PROJECT

A dishwasher is a mechanical device for cleaning dishware and cutlery. Unlike manual
dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical
dishwasher cleans by spraying hot water, typically between 45 and 75 °C (110 and 170 °F), at
the dishes, with lower temperatures used for delicate items.

A mix of water and dishwasher detergent is pumped to one or more rotating spray arms, which
blast the dishes with the cleaning mixture. Once the wash is finished, the water is drained, more
hot water is pumped in and a rinse cycle begins. After the rinse cycle finishes and the water is
drained, the dishes are dried using one of several drying methods. Typically a rinse aid is used
to eliminate water spots for streak-free dishes and glassware resulting from hard water or other
reasons.

Washing is conducted with temperature range 65–71 °C (149–160 °F) and sanitation is
achieved by either the use of a booster heater that will provide a 82 °C (180 °F) "final rinse"
temperature or through the use of a chemical sanitizer.

Dishwashers monitor themselves to make sure everything is running properly. A timer (or a
small computer) regulates the length of each cycle. A sensor detects the water and air
temperature to prevent the dishwasher from overheating or damaging your dishes. Another
sensor can tell if the water level gets too high and activates the draining function to keep the
dishwasher from overflowing. Some dishwashers even have sensors that can detect the dirtiness
of the water coming off the dishes. When the water is clear enough, the dishwasher knows the
dishes are clean.

Today, "dish drawer" models mimic this style, while the half-depth design eliminates the
inconvenience of the long reach that was necessary with older full-depth models. "Cutlery
baskets" are also common. A drawer dishwasher, first introduced by Fisher & Paykel in 1997,
is a variant of the dishwasher in which the baskets slide out with the door in the same manner
as a drawer filing cabinet, with each drawer in a double-drawer model being able to operate
independently of the other.

1
 Fig 1.1 Various Parts Of Dishwasher (Courtesy: Google Images)
https://www.google.co.in/search?
q=dishwasher&rlz=1C1CHZL_enIN739IN739&source=lnms&tbm=isch&sa=X&ved=0ahUKE
wjxuPP8hZ3UAhUKM48KHUsCChYQ_AUICigB&biw=1366&bih=638#imgrc=yv6D6DRU
Bgl6SM:

Present-day machines feature a drop-down front panel door, allowing access to the interior,
which usually contains two or sometimes three pull-out racks; racks can also be referred to as
"baskets". In older U.S. models from the 1950s, the entire tub rolled out when the machine
latch was opened, and loading/removing washable items was from the top, with the user
reaching deep into the compartment for some items. Youngstown Kitchens, which
manufactured entire kitchen cabinets and sinks, offered a tub-style dishwasher, which was
coupled to a conventional kitchen sink as one unit.

Fig 1.2 New Generation Dishwasher (Courtesy: Google Images)

https://www.google.co.in/search?
q=dishwasher&rlz=1C1CHZL_enIN739IN739&source=lnms&tbm=isch&sa=X&ved=0ahUKE

2
wjxuPP8hZ3UAhUKM48KHUsCChYQ_AUICigB&biw=1366&bih=638#imgrc=AteIaXiHUn
ihQM:

The inside of a dishwasher in the North American market is either stainless steel or plastic.
Stainless steel tubs resist hard water, provide better sound damping, and preserve heat to dry
dishes more quickly. They also come at a premium price. Older models used baked enamel on
steel and are prone to chipping and erosion; chips in the baked enamel finish must be cleaned
of all dirt and corrosion then patched with a special compound or even a good quality two-
part epoxy. All European-made dishwashers feature a stainless steel interior as standard, even
on low end models. The same is true for a built-in water softener.

3
CHAPTER-2 LITERATURE REVIEW

Humans have to load the dishes, add detergent, set the proper washing cycles and turn it on, but
the dishwasher accomplishes a whole series of functions by itself.

1850, Joel Houghton : The first reports of a mechanical dishwashing device are of patent in
the United States for a hand-powered wood device. This device was made of wood and was
cranked by hand while water sprayed onto the dishes. This device was both slow and
unreliable.

1865, L.A. Alexander : In 1865 a hand-cranked rack system was featured which in hand
powered wood device. Neither device was practical or widely accepted.

1887, Josephine Cochrane: The first reliable hand-powered dishwasher was invented in by with
the help of George Butters in Josephine's tool shed in Shelbyville, Illinois and was unveiled at
the 1893 World's Fair in Chicago, Illinois. Cochrane's inspiration was her frustration at the
damage to her good china that occurred when her servants handled it during cleaning.

1920, Miele: Europe's first domestic dishwasher with an electric motor was invented and
manufactured.

1924, William Howard Livens : In the United Kingdom, a small, non-electric dishwasher
suitable for domestic use was invented . It was the first dishwasher that incorporated most of
the design elements that are featured in the models of today; it included a front door for
loading, a wire rack to hold the dirty crockery and a rotating sprayer.

1940, William Howard Livens: Drying elements were even added to Design It was the first
machine suitable for domestic use, and it came at a time when permanent plumbing and
running water in the house was becoming increasingly common.

1950: William Howard Livens design did not become a commercial success, and dishwashers
were only successfully sold as domestic utilities in the boom. Albeit only to the wealthy. Initially
dishwashers were sold as standalone or portable devices, but with the development of the wall-
to-wall countertop and standardized height cabinets, dishwashers began to be marketed with
standardized sizes and shapes, integrated underneath the kitchen countertop as a modular unit
with other kitchen appliances.
4
1970: By the 1970s dishwashers had become commonplace in domestic residences in North
America and Western Europe

2010: Manufactures routinely offered various new energy conservation features in

dishwashers. One feature was use of "soil sensors", which was a computerized tool in the
dishwasher which measured food particles coming from dishes. When the dishwasher had
cleaned the dishes to the point of not releasing more food particles, then the soil sensor would
report the dishes being cleaned. The sensor operated with another innovation of using variable
washing time. If dishes were especially dirty, then the dishwasher would run for a longer time
than if the sensor detected them to be clean.

Some recent inventions:

1. Zeolite-

Bosch’s Zeolite technology is perhaps the most amazing, if not practical, new concept in
dishwashers. It uses zeolite crystals to heat the interior of the dishwasher during the dry cycle—
without consuming any electricity. It does this by adsorbing the water from a wash cycle (sort
of the opposite of absorbing), whereupon the micro porous mineral heats up to extremely high
temperatures and dries the dishes in mere minutes. It’s pretty amazing, but these dishwashers
are currently only available in Europe. If you really want to see the potential of this strange,
magical mineral in the states, you’ll have to buy a package of Zeolite laundry detergent.

2. Kitchen Aid Aqua Sense-

Most dishwasher innovation in the U.S. seems to be focused on efficiency—systems that

require less water and less electricity, but are still able to actually clean dishes. Last month,
Kitchen Aid—not usually known for efficiency—unveiled its Aqua Sense Recycling System,
which uses leftover water from prior rinse cycles to pre-rinse the next one. If that sounds
unsanitary, don’t worry, it uses fresh water to complete the cleaning process. According to a
press release, dishwashers with Aqua Sense use 33 percent less water.

3. Frigidaire Orbit Clean-

Frigidaire’s Orbit Clean system features an independent, rotating spray arm. According to the
company, the circular device delivers four times better water coverage than most other
dishwashers (whatever that really means). Traditional spray arms distribute water in a circular
pattern, while the Orbit Clean spray arm adds an additional rotating spray jet, ensuring a wider
area of water exposure.
5
Of course, this isn't the only factor behind a thorough, effective clean. Detergent, dish
placement, and heat are all important cleaning elements that the Orbit Clean does not account
for. Still, it’s a pretty cool add-on.

4. Whirlpool 6th Sense Live-

Whirlpool’s 6th Sense Live technology connects with your local WiFi network to bring you the
benefits of a smart grid system—without the need for a smart electric meter. Only about $200
more than comparable machines, 6th Sense dishwashers determine when electricity
consumption will be the least expensive, helping you save money in the long run. Simply
pressing the Smart Grid button will instruct the dishwasher to run whenever grid consumption
is cheapest.

5. GE Bottle Wash Jets-

This year, GE unveiled a new line of dishwashers with a unique bottle-washing component.
Jets on the upper racks of the dishwasher are designed to fit tall containers with small openings,
such as sports bottles and baby bottles. GE claims it is an industry first. However, while one
might be able to fit some 12-oz. bottles over the tiny spray jets, it seems GE missed an
opportunity to appeal to home brewers looking for an efficient way to clean large beer bottles.

6. The Knock-Knock Non-Handle Dishwasher-

Miele recently unveiled a handle-less dishwasher at IFA. It requires a simple knock-knock on

the front panel to open the door. But, once again, there’s no indication that the device is
destined for U.S. retailers. In Europe, it makes sense, as kitchens there tend to be snugly
designed with appliances that are often flush with the cabinetry. A handle-less dishwasher
works well for that kind of design plan.

CHAPTER-3 PRESENT WORK

6
3.1 OBJECTIVES

3.1.1 Cost Effective-

Washing dishes is not the most rewarding task. Cooking can be creative, but cleaning up
afterward seems like a waste of time and leaves the person washing complaining about
"dishpan hands." The development of the dishwasher has helped relieve some of the monotony,
as well as the grease and grime. In The Modern Dishwashers in which the dishes are placed in
the racks the dishes are cleaned by the multiple jets of rotating water nozzles. But the rack in
which dishes are placed remains stationary. The Cost of setting up that mechanism is high
leading to high cost of the dishwasher which becomes unaffordable to buy for the customer.
High Manufacturing Cost is the other factor which makes the modern dishwashers
unaffordable.

3.2.2 Fully Automatic-

In certain dishwasher’s the detergent need to be applied before putting the dishes in the rack
thereby reducing the human work to wash dishes to minimum just by placing the detergent
washed dishes in the rack and the cleansing action takes place.

3.3.3 Environmental Impact-

Hand washing used 5 times as much water as an efficient dishwasher, and 3.5 times more
water as an average dishwasher. The more dishes you wash by hand, the more water you'd
waste. According to a peer-reviewed study in 2003, hand washing and drying of an amount of
dishes equivalent to a fully loaded automatic dishwasher (no cookware or bakeware) could use
between 20 and 300 litres (5.3 and 79.3 US gal) of water and between 0.1 and 8 kWh of energy,
while the numbers for energy-efficient automatic dishwashers were 15–22 litres (4.0–
5.8 US gal) and 1 to 2 kWh, respectively. The study concluded that fully loaded dishwashers
use less energy, water, and detergent than the average European hand-washer.

The other objective was to minimize the use of non-biodegradable utensils (plates,spoons etc.
in various domestic functions or social gathering.)

3.2 METHODOLOGY
7
All dishwashers are basically a 'box' that holds your dishes while a series of hot water jets are
used inside the 'box' to blast off any food or grease. The hot water is either directly plumbed
into the appliance, or it comes from hoses that are attached to the sink faucet. Both methods
still end up using the normal household water supply. Similarly, the dirty water that exits the
dishwasher 'box' just goes into your normal kitchen drain system. Beyond this basic
description, is a vast selection of additional features and options.

3.2.1 Size: The first thing to think about is the physical size of the dishwasher. This can be the
determining factor for which type of dishwasher you finally buy. Single people, retired couples
or someone living in their RV may only have the option to buy a Countertop Dishwasher. Most
people will be able to choose between a standard Built-in Dishwasher or a slimline 18 inch
Dishwasher. Then it just depends upon how much space you have in your kitchen.

3.2.2 Capacity: What really matters is how many dishes, pots and pans you need to load in a
single wash. Running a dishwasher that is only half full is a huge waste of water and energy.
Regularly needing to run two separate loads because you have too many dishes is even more
wasteful.

You need to assess how many place settings you wash after a regular meal, and also remember
to include any cookware and utensils that you use. Try to figure out what your average load will
be and then use that amount as the minimum that you require. If that means that you only have
2 place settings to wash each day then fair enough. That means that you just saved a bunch of
money on both the initial ticket price of the dishwasher and also for ongoing water and energy
costs.

All of the manufacturers will display how many place settings they can handle in each model.
These tend to be a little optimistic but give you a rough idea. The best way to decide if it will
be big enough for you is to test it out. Bring a couple of your regular plates, bowls and pans to
the store and see if you can load them successfully. If you bake regularly then bring a cookie
sheet too, so you can see how it fits (or not).

One way to increase the capacity of the dishwasher without making it bigger is to have a taller
'tub' inside. The 'tub' is the name for the internal container that actually holds all the dishes,
racks and spray arms. This is different than the outer 'shell' which is really just the shiny
packaging for the appliance. By keeping the outer shell the same size but increasing the tub
height, you get larger capacity in the same space.
8
To do this, manufacturers have reduced the size of the internal working components such as the
water pumps and heating elements. Some have also moved the control panel onto the front door
rather than taking up space above the tub.

Older dishwashers used metal that was coated in enamel to construct the tub. This caused
problems over time as the enamel would crack or chip and the underlying metal would then
rust.

Modern dishwashers use either plastic or stainless steel. The plastic tubs are more than
adequate for handling the job. They will usually outlast the mechanical components of the
dishwasher.

The use of stainless steel has certain benefits. It can withstand much higher temperatures than
plastic tubs which means that you can truly sanitize items. They are also heavier and will
therefore be less inclined to cause noise due to vibrations. Stainless steel also retains heat better
than plastic. During the drying cycle this means that less energy and time is needed which saves
you money.

3.2.3 Temperature: A feature that you might not realize is the temperature of the water in a
dishwasher. It is far hotter than anything you would use to hand wash dishes. Most models will
heat the water up to 140 - 150 F.

3.2.4 Detergent: If you were able to get water hot enough and blast it at your dishes then there
really is no need for anything else. That is the secret to the sanitize feature on some models.
However, this does use up a lot of costly energy. Therefore most wash cycles rely upon some
kind of detergent. Dishwasher detergent is not like your other detergents and you should never
try to use a hand wash soap or detergent in your dishwasher. It would create too many suds and
overflow the appliance.

Dishwasher detergents are chemically designed to react to the high temperatures of the water.
This causes them to release effective cleansing agents that can remove the food and grease from
the dishes.

3.2.5 Rack: Every dishwasher has racks. They hold your dishes in place while the blasts of hot
water hit them from all directions. They prevent the items from hitting each other and causing
damage. There is a huge variety of rack systems and designs.

9
Adjustable racks allow you to move them up and down inside the dishwasher. This makes it
easier to squeeze in your favorite 20 quart pot.

Removable racks allow you to completely take out one of the racks so that you have maximum
space. This is great for washing tall items such as cookie sheets or large serving platters.

Most rack designs also have various flip up or fold down 'tines'. Tines are long spikes that the
dishes rest against. You can have them 'up' to hold plates and then lay them flat to keep them
out of the way for your long serving spoons. Other designs have baskets for cutlery that can be
moved around too.

Racks are typically metal that is coated in either nylon or vinyl. Nylon is toughest and is less
likely to wear down over time and expose the metal.

3.2.6 Wash Cycles and Wash Programs: Everything you put into the dishwasher will not be
the same. Different types of dishes need to be treated differently. This is why there are various
wash cycles and wash programs to choose from in modern dishwashers.

A dishwasher does not just blast the dishes with water and detergent all at once. Instead, it runs
various cycles of water and soap, water alone, and periods of drying. This selection of wash
cycles and how they are scheduled makes up the wash programs. Manufacturers have
developed wash programs that are best suited for cleaning china, crystal, pots and pans,
glassware, etc.

However, most people usually only need 3 basic wash programs - 'pots and pans', 'heavy wash'
and 'light wash'.

3.2.7 Jet Systems: Inside the dishwasher, the key factor is blasting the dishes from all angles
with hot water. The number and placement of the water jets is therefore important to ensure that
everything gets properly washed.

Dishwashers can have static jets built into the tub but most of the cleaning is performed by the
wash arms. These arms are covered in holes where water shoots out at high speed. The arms
move around inside the dishwasher so that every dish gets cleaned.

Some models have only 1 wash arm, others have 3 wash arms. Some have a central tower that
simply spins and sprays jets of water in all directions.
10
3.2.8 Drying Systems: There are 2 ways to dry dishes - naturally air drying or heated air
drying. The first method just circulates air around the dishes and the second method blows hot
air over them for a quicker result.

Heated drying does use up energy and can be costly.

3.2.9 Child Safety: If you have a family then child safety features will be an important
consideration because the water inside a dishwasher can be very hot.

Most brands have an automatic locking mechanism to prevent opening of the door during a
wash cycle. Some offer a coded lock system to stop any wandering fingers from starting or
stopping the appliance. Others have the control panel built into the top edge of the door. This
means that there is nothing at all on the front of the dishwasher that can be 'played around with'.

A few manufacturers also have a device that slows down the front door when opened so that it
cannot crash down onto an unsuspecting child.

11
CHAPTER-3.3 PROBLEM FORMULATION

Lead crystal should not be cleaned in a dishwasher as the corrosive effect of dishwasher
detergent is high on such types of glass – that is, it will quickly go 'cloudy'. In addition, the
lead in the crystal glass can be converted into a soluble form, which could endanger the
health of subsequent users.[20] Some items can be damaged if washed in a dishwasher
because of the effects of the chemicals and hot water. Aluminum items will discolor.
Saucepan manufacturers often recommend hand washing due to the harsh effects of the
chemicals on the pan coatings. Valuable items, such as antiques or hand-painted items,
should only be washed manually as they may be dulled or damaged, and detergents will
gradually fade the glazing and print. Sterling silver and pewter will oxidize and discolour
from the heat. Furthermore, pewter has a low melting point and may warp in some
dishwashers.

Items soiled by wax, cigarette ash or anything which might contaminate the rest of the wash
load (such as poisons or mineral oils) should be washed by hand. Objects contaminated
by solvents may explode in a dishwasher. Glued items, such as some cutlery handles or
wooden cutting boards, may be melted or softened if put in a dishwasher, especially on a
hot wash cycle when temperatures can reach 75 °C (167 °F); these high temperatures can
also damage plastic items which are designated as only being washed by hand. Some plastic
items can be distorted or melted if placed in the bottom rack too close to an exposed heating
element; therefore, most dishwasher-safe plastic items recommend placing in the top rack
only (many newer dishwashers have a concealed heating element away from the bottom
rack entirely). Squeezing plastic items into small spaces may cause the plastic to distort in
shape.

Dishwashers should only be used to wash normal household items, such as plates, cutlery,
cups, mugs, kitchenware etc. Items such as paintbrushes, tools, furnace filters etc. should
not be put into a dishwasher as this will cause the subsequent washes to become
contaminated and may cause damage to the appliance.

Knives and other cooking tools that are made of carbon steel, semi-stainless steels like D2
or specialized, highly hardened cutlery steels like ZDP189 should also not be placed into a
dishwasher, as these steels are not corrosion resistant or far less corrosion resistant than the
austenitic stainless steels used for cookware. Also, very sharp edges can become dulled or
damaged from colliding with other items and/or thermal stress from the washing cycles, and

12
can pose an injury hazard if another person unloading the dishwasher does not expect such
items in the dishwasher. Ceramic edges are very brittle and can take damage from collision
with dishwasher parts or other contents.

Cast iron cookware is normally seasoned with oil or grease and heat, which causes the oil
or grease to be absorbed into the pores of the cookware, thereby giving a smooth relatively
non-stick cooking surface. Such cookware should not be washed in a dishwasher as the
combination of alkali based detergent and hot water will strip off this cooking surface,
requiring reseasoning before the item may once again be used.

Fig 4.1 Preliminary Design Of Project

13
CHAPTER-3.4 DISHWASHER SPECIFICATIONS

3.4.1 SIZE- The size of the dishwasher is 24*24*46 inches. There are two compartments one
is washing compartment and other is hot water compartment. Size of the respective
compartments are 24*24*25 and 24*24*18 inches. The Size of the dishwasher is selected on
the basis of standard US size of the dishwasher. The material used for making the dishwasher is
MS Sheets having 20 gauge thickness. For welding purposes mig welding is preferred over the
other welding techniques because

 High quality welds can be produced much faster.

 The gas shield protects the arc so that there is very little loss of alloying elements. Only
minor weld spatter is produced.

 Since a flux is not used, there is no chance for the entrapment of slag in the weld metal
resulting in high quality welds.

3.4.2 CAPACITY- What really matters is how many dishes, pots and pans you need to load
in a single wash. Running a dishwasher that is only half full is a huge waste of water and
energy. Various types of racks could be manufactured according to the requirements of dishes
to be washed. In this dishwasher the rack was manufactured for cleansing of stainless steel
plates. The material of the rack is iron having 6mm diameter and total length of 48 inches.

Size of plate-

Diameter of rack-

Height of rack-

3.4.3 Temperature- Hot water along with detergent is needed during the main wash cycle.
The temperature of the water is maintained by a water heater having capacity of 230V. The
water heater is placed in the hot water compartment where a temperature detector-
thermocouple and water is already poured. As soon as the temperature of the water rises to
600C shown by the reader. The water heater is turned off. If you were able to get water hot
enough and blast it at your dishes then there really is no need for anything else. That is the
secret to the sanitize feature on some models. However, this does use up a lot of costly energy.

14
3.4.4 WASH CYCLE AND WASH PROGRAM-

PRE WASH CYCLE (2 MINUTES)-

Normal
Switch Pump Nozzles Tank
Water

MAIN WASH CYCLE (2 MINUTES)-

Hot
Switch Water + Pump Nozzles Tank
Detergen
t
FINAL WASH CYCLE (2 MINUTES)-

Switch Normal Pump Nozzles Tank

Water

3.4.5 FRESH WATER CONTAINER- The water that is needed during the pre-wash
and main-wash cycle is stored in the water container. The capacity of the water container is
30lts.

3.4.6 WATER PUMP-A centrifugal, non-self priming, closed impeller pump is used for
suction of the water from the water container and delivering it to the nozzles during the pre-
wash and main wash cycle.

Head of the pump = 33m (108.62ft)

P=0.434h*SG

where, P= pressure (psi)

h= head (ft)

SG= specific gravity of the fluid being pumped (1.0 for the water)
15
We get, P= 47.14 psi

Therefore, the selection of the pump is kept standard .According to the specifations of the
pump the selection of the nozzles is done for delivering the required pressure to fall on the
plates which will perform the function of cleaning the plates and rotating the rack.

3.4.7 BEARING- For the easy rotations of the rack a bearing UC 204 having the 20mm
bore diameter is used over which fixed rack is placed with th help of shaft having the thickness
of 4mm and 20mm diameter.

3.4.6 JET SYSTEM-Inside the dishwasher, the key factor is blasting the dishes from all
angles with water. Therefore modular coolant nozzle system having fixed flow and threaded
base which is used for CNC and Manual machine tools is used for the cleaning of the utensils.

Advantages of using modular coolant nozzle system-

 It is an extremely versatile system with an incredible range of motion in each joint

(72˚either side of centre line).

 Compact design is ideal for tight spaces.

 Rated to 100 PSI (6.7 bar) maximum.

Maximum no. of nozzles-

16
CHAPTER-4 RESULT AND DISCUSSION

 The most important objective of the study was to manufacture the dishwasher which has
low cost so that it could be purchased by the customer.

NAME OF COMPONENT QUANTITY COST (Rupees)

MS Sheets 15 kg (51/- per kg) 765
Solenoid 4 2200
Water Pump 1 1500
Nozzle 2 600
Water Container 1 200
Contactor 1 700
ON/OFF Panel 1 250
Terminal Block 1 40
Controller 1 900
Welding - 1800
PVC Piping System - 2000
Total=10,955/-

Comparison of the dishwasher with some of the dishwasher’s available in the market-

NAME OF THE DISHWASHER COST (Rupees)

IFB Neptune FX12 24,999
IFB Neptune VX12 31,999
Siemens SN26L200IN12 37,500
LG D1451WF 14 38,990
Bosch SMI25AS00E 12 48,999

As, the cost of the dishwasher is quite less as comparable to the dishwasher’s available in the
market. Therefore, the main objective to manufacture a cost effective dishwasher is achieved.

 The Utensils that needed to be washed are placed in the rack of the dishwasher and the
ON button is pressed for the washing of the utensils. Washing of the utensils starts with
pre wash cycle and water is sucked by the water pump and delivered to the nozzles.
Each nozzle works for 18 seconds for 2 minutes of the cycle. After 2 minutes main
wash cycle starts in which hot water and detergent is sucked from the hot water
compartment and is delivered to the nozzles. Each nozzle work for 18 seconds for 2
minutes of the cycle. At last, the final wash cycle starts in which the water is sucked
from the water container and delivered to the nozzles by the water pump.
17
 The second objective of the fully automatic dishwasher is also achieved as we need not
wash the utensils with detergent before putting it in the rack. Also, the wash cycles are
automatically selected and cut off by the control panel. Thereby, making the dishwasher
fully automatic for control.
 The other objective was to minimize the use of plastic products (used in social
gatherings, family functions etc.). According to the New York City Department of
Sanitation, paper plates generally decompose in five years. Thicker plates take longer to
degrade. Thereby affecting the environment. During washing the dishes by hand around
50-200 lts of water is wasted. But with the use of the dishwasher the amount of water
used is restricted to 15-25lts. Thereby, reducing the wastage of water to certain extent.
The Energy consumed by the dishwasher is

Conclusion and Future Scope:

The main objective of the project was to cut the cost effectively which has been brought
significantly down to a amount of 11000/
18
Another objective was making a special purpose dishwasher for use in places like Gurudwaras
where only a particular kind of utensils are effectively used.
No other dishwasher availaible in market has the mechanism which is employed in the
dishwaer adding to its uniqueness in its own kind.
With all this said certain recommendations for future upgradation can be
1 – Increasing the tub height will give better opportunities for holding more and different
varieties of utensils.
2 – Rack of the product can be improvised certainlyto hold several other kinds of utensils.
3 – A drying system like a blower or another vacant cycle of utensil rotation which will force
the water to shed off the utensils due to centrifugal action ,which will certainly help in
increasing its productivity.
4- A water recycling system can also be employed for more better use of water.
5 – A automatic heating system can also be employed in the dishwasher which cuts off
automatically when the temp reaches certain degree.

REFERENCES

19
1. Farrell, Mary H.J. (24 August 2016). "Don't Bother Pre-Rinsing Your Dishes Before
Putting Them in the Dishwasher". Consumer Reports. Retrieved 20 April 2017.
2. Di Clerico, Daniel (10 June 2016). "How to Load a Dishwasher". Consumer Reports.
Retrieved 20 April 2017.
3. " Kitchens of the Incredible 1950s Future". Popular Science. Retrieved 27
October 2014.
4. William Howard Livens (1924-10-23). "Improvements in apparatus for washing
household crockery and the like". FR579765. UK Intellectual Property Office.
Retrieved 2008-03-04.
5. "The History of the Dishwasher". Yellow Advertiser. Retrieved 2013-11-02.
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