The development of dishwashing detergent, along with the invention of the automatic dishwasher, revolutionized the way dishes were cleaned. Dishwashing detergents are manufactured and marketed in the form of powders, bars and liquids.
Water alone cannot clean the mess left behind by an oily Indian curry or a spicy biryani. Thus, a good dishwashing solution that can cut through grease, leaving plates clean and ready to use again is much required.
The primary purpose of dishwashing detergent is to remove soils, mainly food residues from kitchenware surfaces, including dishes, pots, pans, utensils and a wide range of other items.
The solution contains molecules that have two opposing sides – one side is hydrophilic (meaning it loves water) and one end is hydrophobic (meaning it does everything it can to stay away from water). The hydrophobic ends of the molecules cling to the grease on the dirty plates, while the hydrophilic ends try their best to get into the water. Fortunately, the hydrophilic ends are a little stronger, and the molecules are drawn into the water, with the grease attached.
The efficiency and efficacy of the dishwashing process is determined by several factors including the type of surfactant class the formulation is built on. These detergents are generally designed to facilitate soil removal and make the dishwashing job easier and more enjoyable for the consumer. Second, the amount of mechanical action is highly variable in the dishwashing process. For difficult-to-remove soils, consumers generally apply more mechanical action by scrubbing, often with the help of an implement.
The reduced surface tension of dishwashing water and increasing solubility of modern surfactant mixtures, allows the water to run off the dishes in the dish rack very quickly.
If the liquid soap is being used directly then it is waste of money. This type of soap contains detergent, which make the solution foam extensively. In each bowl of water, just a few drops would be required to create enough soap to wash all dishes. Following washing, the dishes should be rinsed in hot or cold water – always.
• Soapy residues all over your clean dishes
• Allowing soap to dry onto the dishes could affect the taste of food and drink
• Soap scum could affect the look of glass and crystal, making it look cloudy and smeared
Many main-stream washing liquids contain detergent responsible for foam, helping it to clean better. They are an irritant in nature, which is why soap stings when it gets in the eyes. So, rinsing dishes with cold water is better for health. Buz® Sparkle BR 301 is a concentrated product used as a liquid dishwasher in domestic and hotel industry. This product results in excellent removal and dispersion of fatty/oily matter. Inexpensive powders may contain sand, such detergents may harm the dishes and the hands. Powdered detergents could fade the dishes.
• Unique product for hotel and domestic use
• Effective cleaning of crockery, utensils, pots & pans
• Long lasting foam
• Environment friendly