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WAGE SIX

THE MICRIGAN DAILY

SUNDAY, MAY 1s: lobs


IMPRACTICAL FOR FAMILY:||m
'Ingenious' Dishwasher Provides 14-Hour Service

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By TAMMY MORRISON
The general public will be ex-
posed to many of the Union addi-
tion's conveniences, but it will
rarely get a chance to see one of
the most fascinating of these, the
dishwasher.
Located in the addition base-
ment, this housewife's dream is a
$10,000 tribute to man's ingenuity.
Conveyor belts laden with dirty
dishes from all over the Union.
converge upon the gleaming, stain-
less steel contlaption from 7:30
a.m. to 9:30 p.m.
White-garbed attendants re-
move racks of dishes from the belts
and place them on a moving nylon-
pegged belt which whisks them
through the entire washing process
and two rinsings in a minute and a,
half.
Drying in Seconds
The dishes .are so hot after re-
moval from the washer that they
dry by themselves in a few seconds.
The machine is divided into four
sections. The first, where mdst of
the food is removed, is known as
the pre-wash and has a tempera-
ture of 120 degrees. The wash sec-
tion is 150 degrees, the first rinse
180 degrees and the final rinse 200
degrees.
All sections are regulated by
temperature control gauges.
Tanks in the bottom of the ma-
chine are filled with rinse water
that is changed twice daily, at noon

and in the late afternoon. In its
quest for cleanliness, the dish-
washer gobbles up 18 pounds of
Soilax per day.
Asking for More
The detergent is regulated by
an electronic device with three
colored lights on it. When the
green light flashes, the amount of
compound is sufficient. When the
white light is on, the machine is
asking for more Soilax, and the
red light signifies that the com-
pound talk is empty.
Because of the regulator, there
is always a uniform amount of
compound in the wash water.
Rinse injector liquid is used to
avoid that bane of housewives,
spotted dishes and glassware: The
liquid. causes the water to run off
dishes almost immediately and
spotting doesn't occur.
Routing to Room
The conveyor belt system itself
is also ingenious. Three belts, one
from the snack bar and two from
the main dining room, feed into
the dishwasher room. Dishes from
the first floor are routed under the
floor of the basement and then
back up to the dishwashing room.
Although the Union employs t
to wash only abotit 30,000 pieces
per day, including silverware, the
dishwasher's capacity is 10,000
dishes per hour. This feature
makes it somewhat impractical for
the average family.

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-Daily-Vern Soden
EN ROUTE-Conveyor belt carries trays of dirty dishes and
glasses to the dishwashing machine. Three belts make up the
conveyor system, one from the snack bar and two from the
main dining room. They all feed into the dishwashing room.

-Daily-Dick Gaskll
TWO STAGES-Wrecking company tears down old Student Legislature building to make way for the new Union parking lot. At left,
construction on the Union addition in its advanced stages.

Compliments of
Service Arts Plastering Co.
LATHING, PLASTERING, AND ACOUSTICAL TILING
4212 Woodward Ave.
Detroit

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.-Daily-Vern Soden
DESTINATION-After long rip from cafeteria down to base-
-Daily-Vern Soden ment and back up to ground floor, the belt finally brings the
BEGINNING-Union cafeteria employee puts trays of dishes on dishes to the dishwashing machine. Despite all the mechani-
beginning of trip to dishwasher. zation, at least one employee must manually tend to the dishes.

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General Contractors

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