I hate low temps for a number of reasons.
1) one more chemical to buy, which also has a finite shelf life. Plus the sanitzer is more corrosive than regular detergent or rinse aid, so the lines have to be changed more frequently as well as the dispensor units
2) Plates come out p___ warm, not hot. This means they take much longer to dry, which translates in kitchen language to stacks of cold, wet plates and puddles of water.
3) Glassware doesn't come out all so clean. Grease, fingerprints, and especially lipstick needs hot water to get removed, and the low temp can't deliver on this. Who cares if the wash cyle is 140 or 180 seconds instead of the standard 120? It still won't come out clean if the water ain't hot enough.
Every dishwasher I've trained starts off with two questions: "You watched the first Harry Potter movie, right? Remember the scene where the uncle sticks his fat face in the camera and says "there's no such thing as magic? And : As a kid, I trust you've jumped through a garden sprinkler on a hot day? It might have got you wet, but it probably didn't get you clean. This dishwasher is no different, it just flings water around in the hopes of getting stuff clean. If it isn't more or less clean before it goes in, it sure as (deleted) won't be clean when you take it out. "
This is always followed by instructions on how to scrape plates clean, how to use cardboard box tops to wipe out grease and crud out of pans and pots before washing, how you can't wash dishes if your tank water is filthy, how to look at both wash and rinse arms for blockages, how to monitor soap and rise aid, and how to rattle the racks in the machine before taking them out so you don't trail water all over the place.
It ain't the machine or the soap that gets stuff clean, it's the operator. Only people who understand this concept will have clean dishes with a minimum amount of trouble and service calls.