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Miele Professional Dishwasher

13 years ago

I'm curious if anyone knows about the Miele Professional dishwashers. Like the G7856. I ran across these online, have never seen one. It appears to be a commercial dishwasher that is attractive, uses sliding wire racks rather than separate plastic dishracks, washes at 158F, and has a short 6 minute cycle. Which is kind of a low temperature and a long cycle, as commercial dishwashers go (typically they are more like 180F and 2-3 min) but still pretty darned short by home standards. And it is way better looking than, say, a Hobart or CMA.

http://www.miele-pro.com/us/prof/products/141_16155.htm

Admittedly this is a $5500 dishwasher. Still, I'd be curious to learn more about it. Anybody have or used one?

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Comments (10)

fauguy
13 years ago
Last year when I was looking at Miele dishwashers at a few places, one of them had it on display. It takes different configurations of racks, that I think have to be purchased separately. It also requires a 240V 30A electrical plug, not a standard 120V 15A, because it has a higher kW water heater and uses more water pressure. Even though it was on display and was a working (connected unit) I didn't try it since I wasn't looking to buy it.
User
13 years ago
Yes, we have spec'd a few. In addition to the 240volts fauguy talks about, you will need a HOT and COLD water hookup to feed the unit. Real world times are closer to 10-14 minutes though.

Be aware that they are a lot more noisy than the reg Miele units. Not as loud as those old Potscrubbers of the 80's and 90's , but not quiet.

They also sit proud of adjacent cabinetry , unless they are deeper than 24". They will not accept a custom panel or handle and cabinetry toekick cannot be placed in front, and your plastic or sippy cups will still be damp/wet like all the other Euro DWs.
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I think it's probably more of a 'no-no' to prep over a dw if the dw is the only one in the kitchen and there is easily a different and better spot for it. The other argument I have heard is that your stomach might stick into the handle (??!) but I've never understood that one myself. Maybe possibly for morbidly obese people who'd have difficultly stirring a pot on a rangetop as well, but in real life as I'm sure you know it's totally fine. :) And no I don't think back to back dws would be terrible. Wouldn't be my preference because I spend a lot more time putting drippy stuff into a dishwasher than I spend getting a prep utensil from behind me on the range wall. But with a family of 5 and two dws running a lot of the time, there might be an advantage to having both dws outside of your prep zone and both the the cleanup side of the sink. I guess that's a long winded way of saying I don't think there's a best way to do it. Like you say, you just need to really think through how you and your family will use the kitchen space and design what works best for you. Good luck with your new kitchen, I'm sure it will turn out great however you decide.
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"Going back to markb's point, wouldn't one commercial dishwasher make more sense than 2 separate dishwashers? My understanding is that a Hobart undercounted unit can do a load in 3-4 minutes." All commercial dishwashers are not the same. To the best of my knowledge, Miele is the only manufacturer to offer a "fresh water" commercial unit. What this means is, every aspect of a cycle (i.e., prewash, wash , rinse etc.) begins with a fresh water fill. In simpler terms, the unit works like a residential unit, only on steroids. It accomplishes this using 240V power with a 4.2kw heater and a significantly more robust circulation pump. Typical residential units use low power pumps and have a recirculation rate between 17 - 19 GPM. The Miele rate is a little over 50 GPM. All other commercial undercounter units are known as "tank style." What this means is the unit has a large sump that must be filled prior to using the unit. The wash water is used over and over again for multiple loads. The rinse water is supplied thru separate "rinse arms' at normal house water pressure (think lawn sprinkler). Major disadvantages for this type of machine are: 1) 10/20 minute prep and warm up prior to use 2) wash only one rack at a time 3) Dishware removed dripping wet and extremely hot to flash dry on counter. 4) Lots of hot steam in kitchen 5) Dishes have to be pre cleaned prior to loading as tank style units are essentially dish-finishers as opposed to dishwashers. More info than you probably want but at least the correct info is there.
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John Liu
Original Author
13 years ago
Thanks. If cost were no object and I were passionate about dishwashers - neither is the case - I think this would be my ''dream dishwasher''. I hate waiting 45 minutes for my dishwasher to run.
User
13 years ago
45 min ? many Euros can take 2 hours !
John Liu
Original Author
13 years ago
Mine is a good old 'Merican dishwasher. Frigidaire. Aside from the stainless skin on the door falling off every year or so - ease of assembly seems to be valued over robust construction there - it has been a good unit. Doesn't care what detergent I use, doesn't need rinse aid, everything gets clean.
fauguy
13 years ago
If you can afford $5000+ for a dishwasher, you might want to wait a few month for the Miele G5000 series to come out and look at the newer La Perla. It would be $2400-2800 price range, but has some new features, redesigned racks, and LED lights on the inside. If you search, you might find the thread for it in here from last year.
akrogirl
13 years ago
DH and I got to see one in action during the grand opening of our local Miele Gallery and were very impressed by its performance.
dodge59
13 years ago
So how long does this new La Perla take to do dishes?

Gary
User
13 years ago
Between 15 minutes and 4 1/2 hours depending on the program selected and whether you have it hooked up to hot or cold water.
fauguy
13 years ago
The new La Perla will be called the Future Diamond (part of the G5000 series). It should have an express or turbo mode, just like the current model, that should take 30-45 minutes if it's hooked up to hot water.

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