Your thread was shut down because you had gotten good information and chose not to accept it and attack everyone in the thread and now you are trying to re-open that and continue the argument but try and come at it slightly differently but the same anger about it.

Restaurant kitchens might be hot temperature wise (because of stoves and ovens) but a good kitchen is well organized and they don't fight each other and they accept the facts. You don't have all the chefs around you saying the dish is still dirty and the dishwasher is screaming at them it is perfectly clean and everyone is wrong in a professional restaurant kitchen.

In the end you got excellent advice in the old thread, accept that or move on from the topic because the moderators were pretty clear.