Three Questions to Ask About Every Dishwasher Before You Recommend It

Every premium dishwasher on the market publishes a sanitize cycle temperature. 155 degrees. 161 degrees. The customer reads the number, assumes that's what's hitting their dishes, and moves on. And in most cases, they're wrong. Jon and Anthony go deep on the engineering reality of dishwasher water temperature — what actually happens to heat between the element and the dish surface, and why it matters more than anyone on the sales floor is talking about. They walk through every point where temperature is lost: the pump, the distribution manifold, the spray arm, the air gap. They explain why two machines with identical rated temperatures can produce completely different sanitization results at the dish surface. And they explain why Bosch's flow-through heater isn't a marginal improvement over the competition — it's a fundamentally different engineering philosophy. They also get into why the third rack is the weakest sanitization position in nearly every dishwasher on the market, how Miele addresses that problem specifically, and the three questions every salesperson should be asking about every machine they're carrying right now. The baby bottle moment. The KitchenAid vs. Bosch close. The NSF certification story. It's all in here, and it's the kind of conversation that makes a salesperson the most credible person in a customer's entire shopping experience. New episodes every day of the week. Rate and subscribe wherever you listen.