A dishwasher (1) in the form of a commercial utensil washer or dishwasher which is designed as a batch dishwasher and is realized as a hood-type dishwasher, wherein the dishwasher (1) has a treatment chamber (2) with at least one wash system which is designed as a recirculation system, wherein the treatment chamber (2) has a first treatment zone (6) and at least one further, second treatment zone (7), wherein items of washware can be treated independently of one another and at least temporarily at the same time in the first and in the at least one second treatment zone (6, 7).

A method for obtaining information about a load of articles to be cleaned in a dishwasher is provided. The method may include stopping a pump from pumping liquid through a spraying system of the dishwasher at a point of time; recording a pressure signal in a sump of the dishwasher from the point of time the pump was stopped; measuring a time period, said time period being measured from the point of time the pump stopped until the pressure signal is essentially stable; and comparing the time period with reference values for obtaining information about the load in the dishwasher. A corresponding dishwasher, computer program, and computer program product may be provided.

A dishwasher appliance includes a sump, a water supply valve for providing a flow of water into the sump, and a circulation pump that circulates water that is collected in the sump to one or more spray arm assemblies. A pressure sensor is operably coupled to the sump for monitoring sump pressure and wash fluid level. A controller regulates the water supply valve to provide the flow of water into the sump and monitors the sump pressure during the fill process. The controller further determines that the circulation pump is primed when the rate of increase of the sump pressure exceeds the predetermined threshold rate and stops further filling of the sump.

A method of operating a dishwashing appliance includes filling the sump of the dishwashing appliance with an initial fill of water of a current operational cycle and measuring a temperature of the initial fill of water. The method also includes comparing the temperature of the initial fill of water to a reference temperature and calculating an energy demand for the dishwashing appliance to heat the initial fill of water to the reference temperature based on a heat rise rate. Based on the calculated energy demand, for example based on a comparison of the calculated energy demand with a predetermined energy demand for an external heating unit, the dishwashing appliance decides whether to heat the initial fill. The heat rise rate may be calculated during a characterization of the dishwashing appliance prior to the current operational cycle.

A warewash machine for washing wares includes a chamber for receiving wares, the chamber having an inlet side, an outlet side, multiple spray zones between the inlet side and the outlet side, and a conveyor arrangement for moving wares along a conveyance path through the multiple spray zones in a ware travel direction. A prescrapping zone is located toward the inlet side of the chamber, the prescrapping zone having a blow-off system comprising a plurality of prescrapping nozzles and a compressed air feed line for delivering compressed air to the prescrapping nozzles.

A dishwasher (1) in the form of a commercial utensil washer or dishwasher which is designed as a batch dishwasher and is realized as a hood-type dishwasher, wherein the dishwasher (1) has a treatment chamber (2) with at least one wash system which is designed as a recirculation system, wherein the treatment chamber (2) has a first treatment zone (6) and at least one further, second treatment zone (7), wherein items of washware can be treated independently of one another and at least temporarily at the same time in the first and in the at least one second treatment zone (6, 7).

A method of operating a dishwashing appliance includes filling the sump of the dishwashing appliance with an initial fill of water of a current operational cycle and measuring a temperature of the initial fill of water. The method also includes comparing the temperature of the initial fill of water to a reference temperature and calculating an energy demand for the dishwashing appliance to heat the initial fill of water to the reference temperature based on a heat rise rate. Based on the calculated energy demand, for example based on a comparison of the calculated energy demand with a predetermined energy demand for an external heating unit, the dishwashing appliance decides whether to heat the initial fill. The heat rise rate may be calculated during a characterization of the dishwashing appliance prior to the current operational cycle.

The dishwasher includes a cabinet provided with a washing space inside thereof, and a nozzle unit for spraying washing water into the washing space. The nozzle unit includes a first unit body and a second unit body. Any one of the first and second unit bodies includes a first coupling rib formed along at least a portion of the periphery and a second coupling rib spaced apart from the first coupling rib by a predetermined distance. The other of the first and second unit bodies includes a third coupling rib inserted between the first and second coupling ribs and a second coupling rib located inside the third coupling rib, and stepped ribs configured to face each other.

Image classification is used to dynamically control one or more wash parameters in an automated cleaning machine. An imaging device installed in the wash chamber of the cleaning machine captures one or more image(s) of articles to be cleaned at various times throughout a cleaning process. A computing device analyzes the captured image(s) to classify the images as to an article type and a rack volume. Based on the article type classification and the rack volume, the computing device dynamically controls one or more parameters of the cleaning process to achieve a satisfactory cleaning and/or sanitizing result.

A warewash machine for washing wares includes a chamber for receiving wares, the chamber having an inlet side, an outlet side, multiple spray zones between the inlet side and the outlet side, and a conveyor arrangement for moving wares along a conveyance path through the multiple spray zones in a ware travel direction. A prescrapping zone is located toward the inlet side of the chamber, the prescrapping zone having a blow-off system comprising a plurality of prescrapping nozzles and a compressed air feed line for delivering compressed air to the prescrapping nozzles.