Phosphates have recently been banned in dishwasher detergents here in Canada and this has sparked a marked increase in complaints about washability. It is now even more important to use the right brand of soap, use a quality rinse agent, know your water Ph and keep your water temperature at 122 F. Too much heat in the water can kill the enzymes now being used to replace phosphates. Temperatures too cold will not activate the enzymes.

Soaps are important as well … did you know that both dishwasher and laundry soaps have a shelf life? Also, some brands more than others have superior combinations of enzymes, sufactants and other addatives to help clean better without phosphates.

Rinse agents are crucial for proper drying and keeping dishes from spotting and filming. Most modern dishwashers have a setting that allows your rinse agent to be dispensed according to your water hardness.

And yes, water hardness is also important to understand. If your water is hard, you may require more soap. In softer water zones, less soap is necessary. Generally, the amount on the box is too much. We recommend about a tablespoon for normal water Ph.

Please watch the video on this website.