Having just started my dishwasher with a rinse aid, I checked on some of the ingredients. All of them slightly toxic w/ little potential to bioaccumulate.
Do you know what chemicals or products restaurants tend to use?
My dishwasher manual suggested using white vinegar as a rinse aid alternative. I thought it might make the dishes smell like vinegar but it's been fine.
Do you know what chemicals or products restaurants tend to use?