This is likely a low-temp dishwater that relies more on “chemical sanitization”, which are also frequent at restaurants.

Operating temperatures in these are around 55 C.
And lovely rats might not have added any serious chemicals there, too!

Low-Temperature Dishwashers

1. Energy-Efficient Emissary: If you’re aiming to keep your carbon footprint in check, a low-temperature dishwasher might be your kitchen’s green guardian. These dishwashers use cooler water, around 120-140°F (49-60°C), reducing energy consumption and minimizing the overall environmental impact.

2. Gentle on Glass: Delicate glassware and ornate dishes breathe a sigh of relief in the presence of a low-temperature dishwasher. The milder temperatures are kinder to these items, ensuring they emerge from the cleaning process unscathed…

For those chasing the pinnacle of cleanliness and rapid turnover, the high-temperature dishwasher takes the crown. Meanwhile, if you’re weaving sustainability and preservation of delicate kitchenware into your narrative, the low-temperature dishwasher might be your steadfast companion.

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Most often, chemical sanitization is fitting in facilities that use a low-to-medium volume of dishes. For example, suppose that you manage a local cafe that seats about 40. In this setting, you probably don’t see mountains of greasy dishes, so you would be fine with a low-temperature dishwasher to handle the issue.

Low-temperature dishwashers also tend to lease at a lower price than high-temperature machines, so when you don’t need the heavy grease load and soil load capabilities of a high-temperature machine, chemical sanitization is a better all-around option.

Source

In Ratatouille (2007)

Actually, Ratatouille is the name of the rat protagonist. The movie is called Kitchen Nightmares with Gordon Ramsay: One Night in Paris: The Feast of the Furious. A documentary about abuse in the restaurant industry with Richard Attenborough because David was too busy stroking one out to some puffins or something

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