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.<\/p>\n
These machines are used in commercial kitchens, such as restaurants, canteens, hospitals and in businesses such as bakeries, butchers’ shops, etc.<\/p>\n
This document does not apply to commercial dishwashers with transport systems (flight-type and rack conveyor dishwashers) and utensil washers.<\/p>\n
This document does not apply to undercounter water-change dishwashers.<\/p>\n
This document does not apply to appliances designed exclusively for industrial purposes.<\/p>\n
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.<\/p>\n
The characteristics are measured by washing plates.<\/p>\n
This document is concerned neither with safety nor with minimum performance requirements.<\/p>\n
| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
| 5<\/td>\n | Annex ZA(normative)Normative references to international publicationswith their corresponding European publications <\/td>\n<\/tr>\n | ||||||
| 7<\/td>\n | English CONTENTS <\/td>\n<\/tr>\n | ||||||
| 9<\/td>\n | FOREWORD <\/td>\n<\/tr>\n | ||||||
| 11<\/td>\n | INTRODUCTION <\/td>\n<\/tr>\n | ||||||
| 12<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
| 15<\/td>\n | 4 List of measurements 5 General conditions for measurements 5.1 General <\/td>\n<\/tr>\n | ||||||
| 16<\/td>\n | 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 <\/td>\n<\/tr>\n | ||||||
| 17<\/td>\n | 5.6 Water supply 5.6.1 General 5.6.2 Water supply \u2013 Temperature 5.6.3 Hardness 5.6.4 Water Pressure 5.7 Detergent 5.8 Rinse aid 5.9 Load <\/td>\n<\/tr>\n | ||||||
| 18<\/td>\n | 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 <\/td>\n<\/tr>\n | ||||||
| 20<\/td>\n | Figures Figure 1 \u2013 Template with dot test pattern Figure 2 \u2013 Template \u2013 3D view <\/td>\n<\/tr>\n | ||||||
| 21<\/td>\n | 6.2.2 Formulation of test soil <\/td>\n<\/tr>\n | ||||||
| 22<\/td>\n | 6.2.3 Application of test soil Figure 3 \u2013 Coarse Nigrosin kernels are ground in a chemical mortar Figure 4 \u2013 Mixed test soil <\/td>\n<\/tr>\n | ||||||
| 23<\/td>\n | Figure 5 \u2013 Plate with 33 dots after drying Figure 6 \u2013 Time schedule for test procedure <\/td>\n<\/tr>\n | ||||||
| 24<\/td>\n | 6.3 Evaluation 6.3.1 General 6.3.2 Calculation of performance results <\/td>\n<\/tr>\n | ||||||
| 25<\/td>\n | 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 <\/td>\n<\/tr>\n | ||||||
| 26<\/td>\n | 7.2.4 Energy, water consumption and programme\/cycle time <\/td>\n<\/tr>\n | ||||||
| 28<\/td>\n | 7.2.5 Power consumption \u2013 Ready-to-use mode <\/td>\n<\/tr>\n | ||||||
| 29<\/td>\n | 8 Data to be reported 8.1 Laboratory and test data Tables Table 1 \u2013 Laboratory data Table 2 \u2013 Dishwasher data <\/td>\n<\/tr>\n | ||||||
| 30<\/td>\n | 8.2 Evaluation sheet for cleaning performance calculation Table 3 \u2013 Measured data <\/td>\n<\/tr>\n | ||||||
| 31<\/td>\n | Table 4 \u2013 Evaluation sheet <\/td>\n<\/tr>\n | ||||||
| 32<\/td>\n | Figure 7 \u2013 Evaluation example <\/td>\n<\/tr>\n | ||||||
| 33<\/td>\n | Annex A (normative)Test materials for laboratories A.1 Reference detergent A.2 Reference rinse aid Table A.1 \u2013 Detergent <\/td>\n<\/tr>\n | ||||||
| 34<\/td>\n | A.3 Basic cleaning detergent A.4 Load Table A.2 \u2013 Rinse aid Table A.3 \u2013 Basic cleaning detergent <\/td>\n<\/tr>\n | ||||||
| 35<\/td>\n | A.5 Test pipette\/dispenser Figure A.1 \u2013 Pipette <\/td>\n<\/tr>\n | ||||||
| 36<\/td>\n | A.6 Stainless steel holder and support Figure A.2 \u2013 VWR Dispenser tip 1,25ml <\/td>\n<\/tr>\n | ||||||
| 37<\/td>\n | Figure A.3 \u2013 Holder for stainless steel support <\/td>\n<\/tr>\n | ||||||
| 38<\/td>\n | A.7 Sesame seeds Figure A.4 \u2013 Stainless steel support Figure A.5 \u2013 Temperature probe positioning <\/td>\n<\/tr>\n | ||||||
| 39<\/td>\n | Annex B (informative)Flowchart \u2013 Test sequence Figure B.1 \u2013 Flowchart for test sequence <\/td>\n<\/tr>\n | ||||||
| 40<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Electric dishwashers for commercial use. Test methods for measuring the performance<\/b><\/p>\n |