GB/T 44577-2024Electric dishwashers for commercial use - Test methods for measuring the performance (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1: Structure and drafting rules for standardization documents" Drafting.

This document is modified to adopt IEC 63136:2019 "Methods of performance test for commercial electric dishwashers".

The technical differences between this document and IEC 63136:2019 and their reasons are as follows.

--- ISO 15510 is replaced by the normative reference GB/T 20878 to ensure the substitutability and availability of stainless steel materials (see Chapter 2, A.6);

--- The term "run time" has been deleted because it is not used in the text;

--- Added Chinese standard tableware specifications, pollutant coating methods, coating amounts and test equipment for Chinese tableware (see 6.2.3, 7.2.4, A.4~A.6), to adapt to my country's technical conditions;

--- Deleted some examples of test materials in Appendix A (see Appendix A of IEC 63136:2019) to adapt to my country's technology condition.

1 Scope

This document specifies the main performance characteristics of commercial electric dishwashers and describes the corresponding test methods.

This document applies to single undercounter sinks for manual loading for washing plates, bowls, glassware, cutlery, spoons, etc. and similar items.

And a top-type single-slot electric heating dishwasher.

Such appliances are used in commercial kitchens such as restaurants, canteens, hospitals, and in shops such as bakeries and butchers.

This document does not apply to commercial dishwashers with a transport system (chain or gear-type dishwashers) and dishwashers.

This document does not apply to undercounter dishwashers with water change.

This document does not apply to appliances designed for industrial use.

These properties were tested by washing dishes.

This document does not address safety or minimum performance requirements.

2 Normative references

The contents of the following documents constitute essential clauses of this document through normative references in this document.

For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to this document.

GB/T 20878 Stainless steel and heat-resistant steel grades and chemical compositions

3 Terms and definitions

The following terms and definitions apply to this document.

Commercial dishwasher Specially designed for commercial environments, using chemical, mechanical, thermal and electrical methods to treat dishes, glasses, cutlery, forks, chopsticks and spoons, as well as specific items.

An electric dishwasher that washes and rinses cookware in a controlled manner.

NOTE If the evaluation of a commercial dishwasher includes a special drying run at the end of the program, this should be clearly stated in the test report.

3.1.1

Manual loading, programmable, under-counter mounted with forward opening door for rack loading, typically with one detergent circulation area and one Commercial dishwasher with clear water rinse cycle.

Note. Use a renewable detergent solution to clean dishes. The performance status of the dishwasher equipment needs to be adjusted to the state that meets the specific application scenario.

3.1.2

Hood-type dishwasher Manual loading, programmable, flip-top, pass-through, commercial type, usually with a detergent circulation zone and a fresh water rinse cycle dishwasher.

Run operation

Activities that occur during a dishwasher programme.

Note. Such as washing, rinsing or drying.