A dishwasher is a mechanical device for cleaning dishes and eating utensils. Dishwashers can be found in restaurants and private homes. Unlike manual dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 55 and 75 °C (130 and 170 °F) at the dishes, with lower temperatures used for delicate items. A mix of water and detergent is circulated by a pump. Water is pumped to one or more rotating spray arms, which blast the dishes with the cleaning mixture. Once the wash is finished, the water is drained, more hot water is pumped in and a rinse cycle begins. After the rinse cycle finishes and the water is drained, the dishes are dried using one of different drying methods (e.g. a heating element at the bottom of the tub, fans, Zeolites based drying, etc.). Typically a rinse aid is used to eliminate water spots for streak-free dishes and glassware.
Josephine Cochran invented the first practical (did the job) dishwasher. Josephine Cochran had expected the public to welcome the new invention, which she unveiled at the 1893, World's Fair, but only the hotels and large restaurants were buying her ideas. It was not until the 1950s, that dishwashers caught on with the general public. Josephine Cochran's machine was a hand-operated mechanical dishwasher. She founded a company to manufacture these dish washers, which eventually became KitchenAid.