NSF 184-2014 Residential Dishwashers.pdf

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1、NSF International Standard / American National StandardNSF/ANSI 184 - 2014Residential DishwashersNSF International, an independent, not-for-profit, non-governmental organization, is dedicated to being the leading global pro-vider of public health and safety-based risk management solutions while serv

2、ing the in-terests of all stakeholders. This Standard is subject to revision. Contact NSF to confirm this revision is current. Users of this Standard may request clarifications and inter-pretations, or propose revisions by contacting: Chairperson, Joint Committee on Residential Equipment c/o NSF Int

3、ernational 789 North Dixboro Road, P.O. Box 130140 Ann Arbor, Michigan 48113-0140 USA Phone: (734) 769-8010 Telex: 753215 NSF INTL FAX: (734) 769-0109 E-mail: infonsf.org Web: http:/www.nsf.orgNSF/ANSI 184 2014 i NSF International Standard/ American National Standard for Residential Equipment Reside

4、ntial dishwashers Standard Developer NSF International NSF International Designated as an ANSI Standard November 12, 2014 American National Standards Institute ii Prepared by The NSF Joint Committee on Residential Equipment Recommended for Adoption by The NSF Council of Public Health Consultants Ado

5、pted by NSF International September 2001 Revised August 2002 Revised March 2003 Revised March 2010 Revised November 2014 Published by NSF International PO Box 130140, Ann Arbor, Michigan 48113-0140, USA For ordering copies or for making inquiries with regard to this Standard, please reference the de

6、signation “NSF/ANSI 184-2014.“ Copyright 2014 NSF International Previous editions 2010, 2003, 2002, 2001 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, elec-tronic or mechanical, including photocopying and micro

7、film, without permission in writing from NSF International. Printed in the United States of America. iii Disclaimers1NSF, in performing its functions in accordance with its objectives, does not assume or undertake to discharge any responsibility of the manufacturer or any other party. The opinions a

8、nd findings of NSF represent its professional judgment. NSF shall not be responsible to anyone for the use of or reliance upon this Standard by anyone. NSF shall not incur any obligation or liability for damages, including consequential damages, arising out of or in connection with the use, interpre

9、tation of, or reliance upon this Standard. NSF Standards provide basic criteria to promote sanitation and protection of the public health. Provisions for mechanical and electrical safety have not been included in this Standard because governmental agencies or other national standards-setting organiz

10、ations provide safety requirements. Participation in NSF Standards development activities by regulatory agency representatives (federal, local, state) shall not constitute their agencys endorsement of NSF or any of its Standards. Preference is given to the use of performance criteria measurable by e

11、xamination or testing in NSF Standards development when such performance criteria may reasonably be used in lieu of design, materials, or construction criteria. The illustrations, if provided, are intended to assist in understanding their adjacent standard requirements. However, the illustrations ma

12、y not include all requirements for a specific product or unit, nor do they show the only method of fabricating such arrangements. Such partial drawings shall not be used to justify improper or incomplete design and construction. Unless otherwise referenced, the annexes are not considered an integral

13、 part of NSF Standards. The annexes are provided as general guidelines to the manufacturer, regulatory agency, user, or certifying organization. 1The information contained in this Disclaimer is not part of this American National Standard (ANS) and has not been processed in accordance with ANSIs requ

14、irements for an ANS. As such, this Disclaimer may contain material that has not been subjected to public review or a consensus process. In addition, it does not contain requirements necessary for conformance to the Standard. iv This page is intentionally left blank.v Contents 1 General 1 1.1 Purpose

15、. 1 1.2 Scope 1 1.3 Alternate materials, design, and construction 1 2 Normative references . 1 3 Definitions 2 4 Materials 3 4.1 General material requirements . 3 4.2 Corrosion resistance 3 4.3 Smoothness and cleanability 3 4.4 Coatings 3 4.5 Solder 4 4.6 Copper water lines . 4 5 Design and construc

16、tion . 4 5.1 General design and construction requirements . 4 5.2 Specific equipment design and construction requirements 5 5.3 Additional design and construction requirements for specific machines . 6 6 Performance 7 6.1 Soil removal 7 6.2 Sanitization efficacy . 8 7 Equipment labeling and literatu

17、re requirements . 9 7.1 Dataplate specifications . 9 7.2 Product marking . 9 7.3 Manual specifications, care and use guidelines, and installation instructions . 9 Annex A . A1 vi This page is intentionally left blank.vii Foreword2 NSF/ANSI 184 establishes minimum public health and sanitation require

18、ments for the materials, design, construction, and performance of residential dishwashing machines. Issue 5 Section 2.0 Normative References updated to reflect current designation, title and proper citation. Specifi-cally, references to ANSI/AHAM, DW-1 sections 4.2, 4.3, 4.6, 4.7, 4.8.1 and 4.8.2 up

19、dated from 2005 publication to 2010, and the FDA Food Code updated from 2009 to 2013 NSF offers a certification program to NSF/ANSI 184. Products certified by NSF carry the NSF Mark, one of the most respected certification marks in the world. The NSF Mark on a product gives consumers and retailers a

20、ssurance that the product has been tested and meets the requirements of the Standard. For more information on the NSF certification program, please contact NSF International, P.O. Box 130140, Ann Arbor, Michigan 48113-0140 or at 734-769-8010. This Standard was developed by the NSF Joint Committee on

21、 Residential Equipment using the NSF consensus process accredited by the American National Standards Institute. Suggestions for improvement of this Standard are welcome. This Standard is maintained on a Continuous Maintenance schedule and can be opened for comment at any time. Comments should be sen

22、t to Chair, Joint Committee on Residential Equipment at standardsnsf.org, or c/o NSF International, Standards Department, PO Box 130140, Ann Arbor, MI 48113-0140, USA. 2The information contained in this Foreword is not part of this American National Standard (ANS) and has not been processed in accor

23、dance with ANSIs requirements for an ANS. As such, this Foreword may contain material that has not been subjected to public review or a consensus process. In addition, it does not contain requirements necessary for conformance to the Standard. viii This page is intentionally left blank.1 2014 NSF NS

24、F/ANSI 184 2014 NSF/ANSI Standard for Residential Equipment Residential dishwashers 1 General 1.1 Purpose This Standard establishes minimum public health and sanitation requirements for the materials, design, construction, and performance of residential dishwashing equipment and their related compon

25、ents. 1.2 Scope Equipment covered by this Standard includes all residential dishwashers. This Standard does not establish equipment installation requirements. While the requirements of this Standard are intended to ensure equipment may be installed in a sanitary manner, proper installation of equipm

26、ent shall be governed by the applicable codes. 1.3 Alternate materials, design, and construction While specific materials, design, and construction may be stipulated in this Standard, equipment that incorporates alternate materials, design, or construction may be acceptable when such equipment meets

27、 the intent of the applicable requirements herein. 2 Normative references The following documents contain provisions that, through reference, constitute provisions of this Standard. At the time this Standard was balloted, the editions listed below were valid. All documents are subject to revision, a

28、nd parties are encouraged to investigate the possibility of applying the recent editions of the documents indicated. ANSI/AHAM, DW-1-2010 Household Electric Dishwashers3sections 4.2, 4.3, 4.6, 4.7, 4.8.1, and 4.8.2 ANSI/ASSE 1006/AHAM DW-2PR-1992 Plumbing Requirements for Household Dishwashers4 FDA

29、2013 Food Code5NSF/ANSI 2, Food equipment 3 Association of Home Appliance Manufacturers, 1111 19th Street NW, Suite 402, Washington, DC 20036 www.aham.org 4American Society of Safety Engineers, 1800 E. Oakon Street, Des Plaines, IL 60018 www.asse.org 5National Technical Information Service NTIS, 528

30、5 Port Royal Road, Springfield, VA 22161 webmasterntis.gov 2014 NSF NSF/ANSI 184 2014 2 3 Definitions Terms used in this Standard that have special technical meaning are defined here. 3.1 accessible: Manufactured to be exposed for cleaning and inspection with the use of simple tools. 3.2 air gap: Th

31、e unobstructed vertical distance through the free atmosphere between the lowest opening of any pipe or faucet supplying water to a tank, plumbing fixture, or other device, and the flood level rim of the receptacle. 3.3 cleaning: Physical removal of residues of food and other soiling material. 3.4 co

32、rrosion resistant: Capable of maintaining original surface characteristics under prolonged contact with the intended end-use environment and exposure to appropriate cleaning compounds and sanitizing solutions. 3.5 detergent: A chemical or mixture of chemicals added to wash water to aid in the remova

33、l of soil from dishes. 3.6 dishes: Reusable implements used in the preparation or service of food. This term includes, but is not limited to, plates, glasses, cups, bowls, utensils, and trays. 3.7 dish zone: Equipment surfaces intended to be in direct contact with dishes and equipment surfaces that

34、water or condensate may contact and then drain, drip, or splash back onto dishes or surfaces that are intended to be in direct contact with dishes. 3.8 easily cleanable: Manufactured such that food and other soiling material may be removed by manual cleaning methods. 3.9 exposed: Open to view from a

35、t least one angle. 3.10 food zone: Equipment surfaces intended to be in direct contact with food and equipment surfaces that food or condensate may contact and then drain, drip, or splash back into food or onto surfaces that are intended to be in direct contact with food. 3.11 heat unit equivalent (

36、HUE): A method for ascertaining the effect of the cumulative killing factors applied to dish surfaces from time and temperature exposure in dishwashers. 3.12 nesting: Placing objects compactly together or intertwining them. 3.13 portable dishwasher: A residential dishwashing machine that can be move

37、d to various locations and has hose fittings to allow connection to a sink for fresh water supply and drain. 3.14 rack: A device upon which dishes are placed for insertion into a dishwashing machine. 3.15 readily accessible: Manufactured to be exposed for cleaning and inspection without the use of t

38、ools. 3.16 readily removable: Capable of being detached from the parent unit without the use of tools. 3.17 removable: Capable of being detached from the parent unit with the use of simple tools. 3.18 residential dishwashing machine: A machine designed and constructed to wash and sanitize dishes by

39、means of a spray wash and a sanitizing rinse and having an intended use in a private home or other location that is not a food establishment as defined by section 1.201-10 in the 2013 FDA Food Code. 2014 NSF NSF/ANSI 184 2014 3 3.19 sanitization: The application of cumulative heat, chemicals, or oth

40、er approved agents on cleaned surfaces that is sufficient to reduce the population of disease organisms by 99.999% (5 log reduction). 3.20 sanitizing rinse: Water that is heated and sprayed onto cleaned dishes to achieve sanitization. 3.21 sanitizing rinse cycle: As defined by the manufacturer, the

41、period of time during which sanitization occurs as a result of the sanitizing rinse. 3.22 sealed: Manufactured without openings to prevent entry or leakage of liquid or moisture. 3.23 seam: The resultant intersection of joining members. 3.24 simple tools: Hand-held tools commonly available to mainte

42、nance and cleaning personnel, such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. 3.25 smooth: Free of pits, pinholes, cracks, crevices, inclusions, rough edges, and other surface imperfections detectable by visual and tactile inspection. 3.26 tub: The internal area of the machine w

43、here washing, rinsing, and sanitizing occur. 3.27 washing: Subjecting all surfaces of dishes to sprays of hot water and detergent solution for the purpose of removing food, grease, and other soiling materials. 4 Materials The requirements in this section are intended to ensure that the materials use

44、d in the construction of dishwashers resist wear and penetration by vermin. The materials used should not be compromised by the effects of foods, cleaning compounds, and other substances that may be present in the intended use environment. 4.1 General material requirements Materials in the dish zone

45、 shall not contain arsenic, cadmium, lead, or mercury as an intentional ingredient, with the following exception: The lead content of brass and bronze components shall not exceed 8.0%. 4.2 Corrosion resistance Exposed surfaces shall be corrosion resistant. Surfaces, other than interior surfaces expo

46、sed to wash and rinse water, may be rendered corrosion resistant by the application of a coating or coatings. Coatings shall conform to the requirements in 4.4. 4.3 Smoothness and cleanability Exterior surfaces exposed after installation shall be smooth and easily cleanable. Interior surfaces repeat

47、edly exposed to wash water, rinse water, or both, are not required to be smooth. 4.4 Coatings 4.4.1 Coatings in the dish zone containing lead as an intentional ingredient shall not be used. Coatings with an unintentional lead content (lead impurity) greater than 0.06% shall not be used. 4.4.2 Coatin

48、gs shall not peel or crack under use conditions. 2014 NSF NSF/ANSI 184 2014 4 4.5 Solder Solder containing lead as an intentional ingredient shall not be used in the dish zone. 4.6 Copper water lines Copper water lines shall not pass through a machine tub. They shall not be used in any recirculating

49、 system or be in contact with solutions of detergents or other chemicals. Copper water lines on the exterior of machines are exempt from the corrosion resistance requirement in 4.2. 5 Design and construction This section contains design and construction requirements that apply to the various types of residential dishwashing equipment covered by this Standard. 5.1 General design and construction requirements 5.1.1 Sanitary design 5.1.1.1 Equipment shall be designed and constructed to prevent the harborage of vermin and the accumulation of dirt and debris. 5.1.1.