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My wife has 2 commercial kitchens at the country club she runs so I am
sure I could get the real info from the chef. I just know the water in
the kitchen will scald you. They even piped a different hot water to
the hand sinks from the bathroom water heater as a safety thing.

We had the same setup at the photofinishing plant where the temperature of
the water was extremely important in thoroughly mixing the chemicals.

I wondered why they didn't heat the water in dishwashers but I have
not heard of one that actually did it. It would be pretty easy since
there is already a 1kw heating element in there but it may be a
problem because a 15a circuit might not handle the heating element and
the motor at the same time.

That's probably the reason because if it really is necessary to raise the
temp to 160F, then someone would have done it by now just as a selling
point. I wonder, though, since most dish/flat ware is non-porous if it
is
actually just as good to thoroughly strip the surfaces of any particles.
I
sent a lot of dishes back through that had dried egg on them, one of the
most mucilaginous substances in the world.

I suppose if they would spec these to only be used on 20a circuits you
could use the 1kw heater and the pump at the same time.
I am going to see if that is an option when I get a minute

The "economy" setting disables the heater anyway. Dishes air dry or
just stay wet in a humid climate.

And moldy if you leave them in the dark long enough. (0:

One of the reasons I don't like dish washers.
When I am using one in a house we rent on vacation I turn off all of
that "economy" stuff and the dishes come out steaming

I suspect another reason restaurants use ultra-hot water is that if you have
leftover food gunk on your home dishes, you don't get as grossed out by it
as a paying restaurant customer might.

--
Bobby G.