Quote Originally Posted by Kraco View Post
I had a look at some Metos brochures (Metos being a major manufacturer of such appliances in Northern Europe) and it looks like the typical machines for a restaurant or institutional kitchen of a reasonable size can draw between 10-15kW of power. So they definitely are heating water. Furthermore, the same papers said the washing temperature is around 65C because the detergents prefer such temperatures, with the finish rinsing 85+C for sanitization.
I added that link to correct myself on this fact.

The same brochure also ended with an anecdote that no matter how much effort is being invested in the kitchen to prepare wonderful food, it's all wasted if the customer gets dirty utensils.
If the flavor of your food is so weak that microscopic bacterial contamination can over-power it, you need to add more salt or butter.