It also says a lot about how the author relates to restaurants, where a faster dishwasher is a selling point. Faster is separately important from throughput, because if it the takes 3 hours to run the dish washer, that’s a lot of plates that need to be washed and stacked all at once for a restaurant, and a lot of dishwashers needed to handle that volume.
They also had multiple dishwasher stations just to deal with pots and pans that were similar to 1, but way bigger. I once fit a huge stainless steel butchers sink in one (iirc it was like 6.5x4ft? They could fit a whole pig, or half a cow in it)
1: Basically an old version of https://www.hobart.ca/wp-content/uploads/2021/06/Dishwasher-...
2: Similar to https://sc01.alicdn.com/kf/HTB1DzUTn0zJ8KJjSspk762F7VXav/231... They needed it because they'd have 1000+ people/night for banquets (sometimes even 1000+ people in a single banquet)
I think it would be healthier to employer someone to wash and rinse dishes properly, like a servant.
No, that's just the issue of detergent people use, some brands are perfumed to high hell and more because people have this weird idea that the stronger it smells the better it cleans - which is obviously nonsense. You should be aware that with some smells it's not an issue of not enough rinsing - they linger no matter how much you rinse and rinse and rinse - it's not a safety issue.
If you want to have clean dishes with zero smell afterwards, get something like the Finish 0% tablets, they aren't perfumed at all, so there is no smell when you open the dishwasher. I use them for that reason alone.