Handspülen

Handspülen is the practice of cleaning dishes, cookware and kitchen utensils by hand rather than using a mechanical dishwasher. It involves washing items in water with detergent, rinsing and drying or air-drying. The term is commonly used in German-speaking contexts to distinguish manual dishwashing from machine cleaning.

Typical technique follows a sequence that reduces soiling and breakage: scraping or pre-soaking heavily soiled items, washing least greasy items (glasses, cutlery) first and pots or pans last, rinsing under running water or in a separate rinse basin, and draining or towel-drying. Tools include sponges, brushes, cloths and rubber gloves; abrasive pads or detergents are selected to match surface sensitivity. Warm water and appropriate detergents dissolve fats and reduce bacterial load, while very hot water may be used for sanitizing where practical.

Advantages of hand dishwashing include flexibility for irregularly shaped items, lower initial equipment cost and immediate availability. Disadvantages include higher labor time, potential for inconsistent hygiene and typically greater water and energy use compared with modern efficient dishwashers when full loads are possible. Environmental considerations encourage using minimal hot water, energy-efficient practices (filling basins rather than running taps), biodegradable detergents and safe disposal of grease. Safety notes include careful handling of sharp utensils and avoiding scalding. In commercial settings, regulations often require defined sanitizing steps and temperature controls.