BS EN IEC 63136:2019
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Electric dishwashers for commercial use. Test methods for measuring the performance
| Published By | Publication Date | Number of Pages |
| BSI | 2019 | 42 |
This document applies to manually loaded under-counter one-tank and one-tank hood-type electrically heated dishwashing machines for washing plates, dishes, glassware, cutlery and similar articles.
These machines are used in commercial kitchens, such as restaurants, canteens, hospitals and in businesses such as bakeries, butchers’ shops, etc.
This document does not apply to commercial dishwashers with transport systems (flight-type and rack conveyor dishwashers) and utensil washers.
This document does not apply to undercounter water-change dishwashers.
This document does not apply to appliances designed exclusively for industrial purposes.
The object is to state and define the principal performance characteristics of electric dishwashers for commercial use and to describe the standard methods of measuring these characteristics.
The characteristics are measured by washing plates.
This document is concerned neither with safety nor with minimum performance requirements.
PDF Catalog
| PDF Pages | PDF Title |
|---|---|
| 2 | undefined |
| 5 | Annex ZA(normative)Normative references to international publicationswith their corresponding European publications |
| 7 | English CONTENTS |
| 9 | FOREWORD |
| 11 | INTRODUCTION |
| 12 | 1 Scope 2 Normative references 3 Terms and definitions |
| 15 | 4 List of measurements 5 General conditions for measurements 5.1 General |
| 16 | 5.2 Conditioning of the machine under test and sequence of test procedures 5.3 Electricity supply 5.4 Test programme 5.5 Ambient conditions |
| 17 | 5.6 Water supply 5.6.1 General 5.6.2 Water supply – Temperature 5.6.3 Hardness 5.6.4 Water Pressure 5.7 Detergent 5.8 Rinse aid 5.9 Load |
| 18 | 5.10 Temperature measurement 6 Cleaning and resoiling performance test 6.1 Purpose and general description 6.2 Description of the cleaning performance test procedure 6.2.1 Preparation |
| 20 | Figures Figure 1 – Template with dot test pattern Figure 2 – Template – 3D view |
| 21 | 6.2.2 Formulation of test soil |
| 22 | 6.2.3 Application of test soil Figure 3 – Coarse Nigrosin kernels are ground in a chemical mortar Figure 4 – Mixed test soil |
| 23 | Figure 5 – Plate with 33 dots after drying Figure 6 – Time schedule for test procedure |
| 24 | 6.3 Evaluation 6.3.1 General 6.3.2 Calculation of performance results |
| 25 | 7 Energy, water consumption and time measurement 7.1 General information 7.2 Measurement method 7.2.1 General 7.2.2 Preparation 7.2.3 Initial fill and Start-up time |
| 26 | 7.2.4 Energy, water consumption and programme/cycle time |
| 28 | 7.2.5 Power consumption – Ready-to-use mode |
| 29 | 8 Data to be reported 8.1 Laboratory and test data Tables Table 1 – Laboratory data Table 2 – Dishwasher data |
| 30 | 8.2 Evaluation sheet for cleaning performance calculation Table 3 – Measured data |
| 31 | Table 4 – Evaluation sheet |
| 32 | Figure 7 – Evaluation example |
| 33 | Annex A (normative)Test materials for laboratories A.1 Reference detergent A.2 Reference rinse aid Table A.1 – Detergent |
| 34 | A.3 Basic cleaning detergent A.4 Load Table A.2 – Rinse aid Table A.3 – Basic cleaning detergent |
| 35 | A.5 Test pipette/dispenser Figure A.1 – Pipette |
| 36 | A.6 Stainless steel holder and support Figure A.2 – VWR Dispenser tip 1,25ml |
| 37 | Figure A.3 – Holder for stainless steel support |
| 38 | A.7 Sesame seeds Figure A.4 – Stainless steel support Figure A.5 – Temperature probe positioning |
| 39 | Annex B (informative)Flowchart – Test sequence Figure B.1 – Flowchart for test sequence |
| 40 | Bibliography |
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