Next stage is to realize solid wood is better than veneer wood.
Also miele has too much marketing hype. Want the ultimate appliances? Buy professional equipment. Like washing machine that are used in hotels.
Also miele has too much marketing hype. Want the ultimate appliances? Buy professional equipment. Like washing machine that are used in hotels.
The dishwasher sanitizes the dishes via very hot water and thorough coverage, but does not really clean anything. It has high temperatures and high throughput - 5 minute cycles. Basically a completely different use case and probably unsuitable for a home.
One, there are things you can do with veneer that you cannot be done in solid wood. You can resaw a board to get a book matched panel in solid wood, but you generally cannot get a four-way match because of either pattern shift, not enough thickness to start with, or basically creating veneer the hard way. This generalizes to radial matches with more pieces. That's the most basic example. There are many other things you can do with veneer that are impossible to execute in solid wood. See here[0] for more examples.
Two: professional equipment is not usually built to the customary dimensions of a private residence. A commercial range is a hell of a lot deeper than standard counter depth (about 24" in the US, probably 60cm or thereabouts in Europe because it's based off of how far you can comfortably reach). I looked into this after getting spoiled cooking on a commercial range once. It's not the cost of the range that kills you; it's the cost of the kitchen renovation to accommodate it.
There are vendors that build closer to professional quality appliances sized to residential standards. We lucked into a used Capital range a year ago for a number of dollars we could afford. It's built a lot better than a strictly residential unit and has a weight to match.
[0] https://ctfinefurniture.com/ I am unaffiliated other than owning his excellent book, which I regularly consult when I'm doing veneer work.
Which is why the rich are terribly undiscerning purchasers: the downside for them is some wasted pocket change. The time it took to consider the purchase already earned them more money than they will spend.
The appliances themselves however absolutely are built and designed to be serviced regularly to meet their expected lifespans.
What do you think a service contract is?
Just what I thought and wanted to add.
I guess if an appliance is used each day for several hours, that will last a lifetime in my home for use once or twice a week.
Downside: Professional kitchen equipment is also optimized for being easy to clean. Could be a problem if you don't like pure stainless steel very much... ;-D
Should be called dish sterilizers. They won't get dirt off - in industrial kitchens everything is rinsed first and then put in.
Home dishwashers get just as hot as the industrial versions (if you turn on those cycles - might not be allowed by modern code, but older ones do), and use harsher chemicals because they are expected to get clean after food that has dried on for a few days.
Oh yeah they will. We used to wash car parts at the end of shift before cleaning and draining the machine.
>in industrial kitchens everything is rinsed first and then put in.
Because you'd be cleaning out the dishwasher strainer grates thrice daily if you didn't make a min-effort attempt to reduce its garbage intake.