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The water that comes out of your hot water heater is only about 120 degrees. It is hot enough to burn you. That is not hot enough to kill the germs. Dishwashers have a coil in the bottom that heats the water so that it kills the germs. I think that's important to my health and my family's health. I have a degree in biology, so I took microbiology and know a bit about germs. The disinfection standards for restaurant dishwashers are a lot higher time and temperature than 120 degrees. Minimum single temp I found was 165 deg. F. Home hot water heaters don't go that high.
See below.
Clothes dryers -- I live in a very humid, rainy climate. Drying my clothes outside means they would probably never get dry a lot of the time, and they would pick up lots of pollen and gunk from the air as well. If I slept on sheets dried outside, or wore clothes dried outside, the pollen and plant material would set off my allergies and I would sneeze, have a runny nose and itchy eyes. That's an important consideration to me. If my allergies are flared up, they can lead to a sinus infection, and I am non-functional.
You probably think air conditioners are a luxury in hot, humid areas too. Barfing your guts out and getting dehydrated from heat exhaustion is not fun. If it's serious enough, it requires a trip to the emergency room. Paying for air conditioning is a lot cheaper than paying for a trip to the emergency room, if you don't have health insurance. I don't have health insurance. I have gotten heat exhaustion from being outside in hot and DRY areas too, like Fresno, CA.
Example of sanitation standards from Washington County, OR, for restaurant dishwashers:
"4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature.
(A) The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than:
(1) For a stationary rack, single temperature machine, 74°C (165°F);
(2) For a stationary rack, dual temperature machine, 66°C (150°F);
(3) For a single tank, conveyor, dual temperature machine, 71°C (160°F); or
(4) For a multitank, conveyor, multitemperature machine, 66°C (150°F).
(B) The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 49°C (120°F).
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures.*
If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 77°C (171°F) or above.
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.
(A) Except as specified in (B) of this section, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90°C (194°F), or less than:
(1) For a stationary rack, single temperature machine, 74°C (165°F); or
(2) For all other machines, 82°C (180°F).
(B) The maximum temperature specified under (A) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws. "
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So dishwashers are a luxury, huh?
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