NSF P153-1997 Sanitization and Cleaning Performance of Household Spray-Type Dishwashers《家用喷雾式洗碗机的去污和清洁能力》.pdf

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1、NSF Protocol PI53 Sanitization and Cleaning Performance of Household Spray-Type Dishwashers NSF International September 30, 1997 NSF International, an independent, not-for-profit organization, is dedicated to public health safety and protection of the environment by developing standards, by providin

2、g education and by providing superior third-party conformity assessment services while representing the interest of all stake ho Ide rs. This Protocol is subject to revision. Contact NSF to confirm this revision is current. Users of this Protocol may request clarifications and interpretations, or pr

3、opose revisions by contacting: NSF International Engineering & Research Services 789 Dixboro Road Ann Arbor, MI 48105 Phone: (734)769-8010 Telex: 75321 5 NSF INTL FAX: (734)769-O1 O9 E-mail: info nsf.org Web: September 30, 1997 Copyright O 1997 NSF International Page i NSF PROTOCOL PI53 SANITIZATION

4、 AND CLEANING PERFORMANCE OF HOUSEHOLD SPRAY-TYPE DISHWASHERS September 30, 1997 Prepared by: NSF International Engineering & Research Services 3475 Plymouth Road Ann Arbor, MI 48105 www.nsf .org 1 -800-NSF-MARK Copyright O 1997 All Rights Reserved September 30, 1997 Copyright O 1997 NSF Internation

5、al Page ii TABLE OF CONTENTS SECTION 1 . GENERAL . 3 1.1 SCOPE 3 1.2 ALTERNATE MATERIALS . 3 1.3 MINIMUM REQUIREMENTS . 3 1.4 PURPOSE . 3 1.5 REVERIFICATION . 3 1.6 LIMITATIONS 3 SECTION 2 . DEFINITIONS . 3 SECTION 3 . MATERIALS 5 3.1 GENERAL 5 3.2 DISHZONE SURFACES 5 3.3 NON-DISHZONE SURFACES . 5 3

6、.4 WELDING 5 3.5 SOLDER 5 3.6 GASKETS 6 3.7 COPPER WATER LINES 6 SECTION 4 . DESIGN AND CONSTRUCTION 6 4.1 4.2 4.3 4.4 4.5 4.6 4.7 4.8 4.9 4.1 O GENERAL 6 JOINTS AND SEAMS 6 CLEAN AB I LITY . 6 THERMOSTATIC CONTROL . 6 PUMPS 6 STRAI N ERS 6 SPRAY ARMS . 6 TIMING DEVICE . 6 RACKS . 7 GUARDS 7 SECTION

7、 5 . PERFORMANCE EVALUATION 7 5.1 CLEANING PERFORMANCE 7 5.2 HOT WATER SANITATION 7 SECTION 6 . SAFETY . 7 6.1 ELECTRICAL HAZARDS 7 6.2 WATER SUPPLY PROTECTION 7 ANNEX A . SOIL REMOVAL TEST . 8 ANNEX B . HEAT UNIT EQUIVALENTS (HUE) TEST 11 September 30. 1997 Copyright O 1997 NSF International Page i

8、ii 1 .I 1.2 1.3 1.4 1.5 1.6 NSF PROTOCOL PI53 SANITIZATION AND CLEANING PERFORMANCE OF HOUSEHOLD SPRAY-TYPE DISHWASHERS SECTION 1. GENERAL SCOPE: This protocol covers the public health and sanitation requirements for domestic spray-type dishwashing machines for use in homes and small facilities or i

9、nstitutions. It includes minimum requirements to ensure that machines will deliver wash water, detergent and rinse water which will render dishes, glasses, and utensils clean and sanitized. Domestic dishwashers covered under this protocol are not intended for use in facilities that are licensed and

10、inspected as food service establishments by a state or local governmental agency. ALTERNATE MATERIALS: Wherever specific materials are mentioned, it is understood that the use of materials proven to be equally satisfactory from the standpoint of sanitation may be permitted. MINIMUM REQUIREMENTS: The

11、 requirements set forth are minimum. Variations may be permitted when they make units as resistant to wear and corrosion, or more easily cleanable. Units with components, or parts, covered under existing NSF standards or criteria, shall comply with those applicable requirements. PURPOSE: NSF Interna

12、tional (NSF) may use the data generated by this protocol to evaluate the test product and substantiate the following protocol certification. NSF Protocol P153 Sanitization and Cleaning Performance of Household Spray-Type Dishwashers REVERIFICATION: After the initial product evaluation, NSF will peri

13、odically review product performance and characteristics, including audits and/or retest i ng . LIMITATIONS: The use of the data and report generated from work completed under this protocol shall conform with the contract between the manufacturer and NSF. September 30, 1997 Copyright O 1997 NSF Inter

14、national Page 1 of 10 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.1 o 2.1 1 2.1 2 2.1 3 SECTION 2. DEFINITIONS ACCESSIBLE: Capable of being exposed for cleaning and inspection with the use of simple tools such as a screwdriver, pliers or an open-end wrench. 2.1.1 Readily Accessible: Exposed or capable of

15、being exposed for cleaning and inspection without the use of tools. CLEANING: The physical removal of residues of foods or other soiling materials. CLOSED: Having an opening of not more than 0.8 mm (1/32 in.). CORROSION RESISTANT: Capable of maintaining original surface characteristics under the pro

16、longed influence of the use environment, including the expected food contact and the normal use of cleaning compounds and sanitizing solutions. DETERGENT: A chemical or mixture of chemicals suitable for use in wash water to aide in removing soil from dishes, glasses, and utensils. DISH CONTACT SURFA

17、CES: Those surfaces of the equipment with which the dishes normally come in contact. DISHES: Multiuse eating and drinking utensils adaptable to machine washing which are used in the serving and eating of food. DISHZONE SURFACES: All dish contact, splash contact and wetted surfaces in the dishwasher.

18、 DOMESTIC SPRAY-TYPE DISHWASHING MACHINES: A machine designed and constructed to wash and sanitize dishes by means of a sprayed wash and sanitizing rinse for use in households. DRYING AGENT: A chemical additive that aids in accelerated drying. DRYING AGENT INJECTOR: A device that automatically injec

19、ts, or otherwise adds, drying agent to the final rinse. EASILY CLEANABLE: Fabricated so that cleaning can be accomplished by normal methods. FINAL SANITIZING RINSE: The last sprays of water to which dishes, glasses, and utensils are subjected following the wash cycle or pumped rinse. 2.13.1 Hot Wate

20、r Sanitizing Rinse: Rinse water that is heated to achieve san it i zat i o n . September 30, 1997 Copyright O 1997 NSF International Page 2 of 10 2.1 4 2.1 5 2.1 6 2.1 7 2.1 8 2.1 9 2.20 2.21 2.22 3.1 3.2 HAND SCRAPPING: Manual removal of gross particles of food or refuse from dishes or glasses. HOT

21、 WATER SANITIZING MACHINES: Machines relying on hot water to sanitize dishes. NON-DISH CONTACT SURFACES: All exposed surfaces other than dish and splash contact surfaces. RACK: A device intended to hold dishes, utensils or glasses for washing in a dish was hing mach ne. RACKING: The process of placi

22、ng dishes in racks for washing and rinsing. REMOVABLE: Capable of being taken away from a unit with the use of simple tools such as a screwdriver, pliers or an open end wrench. 2.19.1 Readily Removable: Capable of being taken away from the main unit without use of tools. SEALED: Constructed without

23、openings that permit entry or leakage of liquid. SPLASH CONTACT SURFACES: Any surfaces other than dish contact surfaces which are subject to routine splash (wet or dry), spillage and contamination during normal use. WASHING: Subjecting all surfaces of dishes to sprays of hot water and detergent solu

24、tion for the purpose of removing food, grease and other soiling mate rials. SECTION 3. MATERIALS GENERAL: Only such materials shall be used in the construction of domestic spray-type dishwashing machines as will withstand wear, penetration by vermin, the action of detergents and such other elements

25、as may be found in the use environment. DISHZONE SURFACES: Surface materials shall be smooth, corrosion-resistant, stable and nonabsorbent under use conditions. They shall not impart substances at a toxicologically significant level based on review of Material Safety Data Sheets from wetted componen

26、ts of the dishwasher or when tested under simulated conditions of use. Lead based surfaces shall not be used. Exposed surfaces shall be easily cleanable. September 30, 1997 Copyright O 1997 NSF International Page 3 of 10 3.3 3.4 3.5 3.6 3.7 4.1 4.2 4.3 4.4 4.5 4.6 NON-DISHZONE SURFACES: Surfaces sha

27、ll be smooth, easily cleanable, corrosion resistant, or rendered corrosion resistant, with a material which is noncracking and nonchipping. Coatings, if used, shall be noncracking and nonchipping and not contain lead. WELDING: Welded seams and deposited weld material shall meet the requirements of I

28、tems 3.1, 3.2, and 3.3. SOLDER: Solder shall meet the applicable requirements of Items 3.1, 3.2 and 3.3. Lead based solder shall not be used. GASKETS: Gaskets shall comply with the applicable requirements of items 3.1, 3.2 and 3.3. COPPER WATER LINES: Copper water lines not under constant service pr

29、essure shall be minimized. They shall not pass through the machine tank and shall not be used in any recirculating system or in contact with detergents or other chemicals. Copper lines on the exterior of machines are exempt from corrosion resistance requirements. SECTION 4. DESIGN AND CONSTRUCTION G

30、ENERAL: Dishwashers shall be so constructed that when installed under a household counter the interior and exterior surfaces are easily cleanable to minimize accumulation of dirt and shelter of vermin. JOINTS AND SEAMS: Joints and seams in the superstructure shall be sealed and made smooth. Joints a

31、nd seams resulting from the installation of functioning parts, baffles, and accessories, or from joining component sections of the machine, shall conform to the cleanability requirements of Item 4.3. CLEANABILITY: The interior of the dishwasher shall be easily cleanable, the dishracks and silverware

32、 basket shall be removable to allow easy access to the tank surfaces. THERMOSTATIC CONTROL: A thermostatic control (thermister or thermostat) shall be provided in combination with a control device to assure that the water temperature of the final rinse of the normal cycle with a sanitation cycle opt

33、ion shall reach a minimum of 145F (63C) and provide sufficient time to accumulate a minimum of 3600 Heat Unit Equivalents according to the procedure in Annex B. PUMPS: Pumps shall have a minimum sustained delivery capacity to deliver quantities of water required. STRAINERS: Scrap trays or other stra

34、iners used in water circulation shall have September 30, 1997 Copyright O 1997 NSF International Page 4 of 10 openings smaller than those in the washed or pumped rinse spray arms to prevent clogging of the nozzles. The scrap tray or other strainer shall be placed so that all recirculated water must

35、pass through it. 4.7 SPRAY ARMS: Spray arms or similar devices shall be removable and easily cleanable, or easily cleanable in place. Slot or jet openings shall be large enough not to clog easily. 4.8 TIMING DEVICE: Automatic timing controls for wash and rinse cycles shall insure full exposure of ut

36、ensils to washing and rinsing for minimum time intervals as specified by the manufacturer. 4.9 RACKS: Racks for dishes and trays shall be constructed to minimize masking sprays. Racks shall comply with the requirements of Items 3.1 and 3.2. 4.1 O GUARDS: Safety devices required by federal, state and

37、 local requirements need not be readily removable. SECTION 5. PERFORMANCE EVALUATION 5.1 CLEANING PERFORMANCE: Domestic spray-type dishwashing machines shall be fabricated and operated in accordance with the manufacturers instructions, to effectively accomplish the following when tested according to

38、 Annex A: 5.1 .I Washing dishes, glasses and/or utensils. 5.1.2 Cleaning the surfaces of dishes, glasses and/or utensils. 5.2 HOT WATER SANITATION: Sanitization shall be determined by having the unit obtain a minimum of 3600 heat unit equivalents when tested in accordance with Annex B. SECTION 6. SA

39、FETY 6.1 ELECTRICAL HAZARDS: All electrical components shall conform to the applicable National Electrical Code or voluntary consensus standard such as ANSI/UL Standard 749: Standard for Safety, House Dishwashers. 6.2 WATER SUPPLY PROTECTION: All water inlets shall be provided with protection agains

40、t backflow by a vacuum breaker or air gap that conforms to ASSE 1006. September 30, 1997 Copyright O 1997 NSF International Page 5 of 10 ANNEX A - SOIL REMOVAL TEST Purpose To determine if a domestic spray-type (DST) dishwasher will wash and clean, (.e., remove test soil) from dishes, glasses and ut

41、ensils. Apparatus A pressure gauge that can measure water pressure ranging from 0-60 psi with an accuracy of + 1 psi. A temperature recording device with an accuracy of + 0.5“C (+ 1 OF). China dinner plates of 229 mm (9“) in diameter or equivalent. Clear glasses with an 8 ounce capacity. Common stee

42、l dinner forks. Test Conditions Test Soil: The test soil used to assess the cleaning performance of domestic dishwashers shall be cultured buttermilk with 1 Yo milkfat content. Test Detergent: The detergent(s) used for assessing the cleaning performance of domestic dishwashers shall be any of the fo

43、llowing: Cascade, Sunlight or Electrosol. Other detergents may be used if they are used by at least 25% of the U.S. Domestic Market in a calendar year. Dishwasher Test Conditions : The domestic dishwasher shall be conditioned according to Sections 4.2, 4.3 and 4.4 of ANSVAHAM DW-1-1992: Household El

44、ectric Dish wash ers. Test Laboratory Conditions : The testing laboratory where the domestic dishwasher is tested shall conform to the conditions for electrical supply, ambient room temperature and water supply as described in Sections 4.3, 4.6 and 4.7 of ANSVAHAM DW-I -1 992. Test in g (1) All plat

45、es, glasses and forks must be clean and dry before applying any test soil. (2) Common steel dinner forks shall be immersed completely with the test soil and allowed to drain for 45 + 5 minutes, then transferred to a clean rack. (3) Glasses shall be filled with the test soil, dumped, and then dipped

46、so that 25 + 3 mm (1 + 0.125“) of the top outside rim of the glass is coated. Glasses shall be inverted and allowed to drain for 45 + 5 minutes and then transferred to a clean rack. September 30, 1997 Copyright O 1997 NSF International Page 6of 10 (4) Dinner plates shall have 2+ 0.3 ounces (60 + 1 O

47、 mL) of test soil applied to its center. The plate shall be swirled to totally cover the inner portion, less the rim, placed in a standard peg rack to drain for 45 + 5 minutes in an inclined position, then transferred to a clean rack. (5) All plates, glasses and forks shall be air dried for 17 + 1 h

48、ours at 100 + 3F (38 + 2C). (6) Enough glasses, plates, and forks shall be used to completely fill the racks of the DST dishwasher. (7) The soiled glasses, plates, and forks shall be oriented according to Figure A-I. (8) One of the test detergents selected at random shall be loaded into the DST dish

49、washer fol lowing the man ufact u rers in st ructions. (9) The DST dishwasher shall be operated in accordance with the manufacturers instructions. (IO) When the DST dishwasher has completed washing and cleaning (specified cycle) the glasses, plates and forks shall be observed for the presence of test soil. (1 1) Any detectable amount of test soil on any glass, plate or fork shall be recorded and reported as a test failure. September 30, 1997 Copyright O 1997 NSF International Page 7 of 10 Upper Rack -Glasses I Lower Rack Plates U Forks Figure A-l. Orientation of Plates, Glasses and F