ANSI ASTM F1696-2018 Standard Test Method for Energy Performance of Stationary-Rack Door-Type Commercial Dishwashing Machines.pdf

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1、Designation: F1696 18 An American National StandardStandard Test Method forEnergy Performance of Stationary-Rack, Door-TypeCommercial Dishwashing Machines1This standard is issued under the fixed designation F1696; the number immediately following the designation indicates the year oforiginal adoptio

2、n or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method covers the evaluation of the energy andwater consumption o

3、f single-rack, door-type commercial dish-washers (hereafter referred to as dishwashers). Dishwashersmay have a remote or self-contained booster heater. This testmethod does not address cleaning or sanitizing performance.1.2 This test method is applicable to both hot water sanitiz-ing and chemical sa

4、nitizing stationary rack machines, whichincludes undercounter single rack machines, upright door-typemachines, pot, pan and utensil machines, fresh water rinsemachines and fill-and-dump machines. Dishwasher tank heat-ers are evaluated separately from the booster heater. Machinesdesigned to be interc

5、hangeable in the field from high temp andlow temp (that is, Dual Sanitizing Machines) and vice versa,shall be tested at both settings. Machines should be set forfactory settings. If a dishwasher includes a booster heater as anoption, energy should be sub metered separately for the boosterheater. Whe

6、n the test method specifies to use the data plate ormanufacturers recommendations, instructions, specifications,or requirements, the information source shall be used in thefollowing order of preference and documented in the testreport: data plate, user manual, communication with manufac-turer.1.3 Th

7、e following procedures are included in this testmethod:1.3.1 Procedures to Confirm Dishwasher is OperatingProperly Prior to Performance Testing:1.3.1.1 Maximum energy input rate of the tank heaters (see10.3).1.3.1.2 Maximum energy input rate of the booster heater, ifapplicable (see 10.4).1.3.1.3 Wat

8、er consumption calibration (see 10.5).1.3.1.4 Booster temperature calibration, if applicable (see10.2).1.3.1.5 Tank temperature calibration (see 10.7.6.1 and10.7.6.2).1.3.2 Energy Usage and Cycle Rate Performance Tests:1.3.2.1 Washing energy test (see 10.7).1.3.2.2 Idle energy rate (door(s) open and

9、 door(s) closed)(see 10.8).1.4 The values stated in inch-pound units are to be regardedas standard. The SI units given in parentheses are for informa-tion only.1.5 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the use

10、r of this standard to establish appro-priate safety, health, and environmental practices and deter-mine the applicability of regulatory limitations prior to use.1.6 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in

11、the Decision on Principles for theDevelopment of International Standards, Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2D3588 Practice for Calculating Heat Value, CompressibilityFactor, and Rel

12、ative Density of Gaseous FuelsF857 Specification for Hot Water and Chemical SanitizingCommercial Dishwashing Machines, Stationary RackTypeF861 Specification for Commercial Dishwashing RacksF953 Specification for Commercial Dishwashing Machines(Stationary Rack, Dump Type) Chemical Sanitizing1This tes

13、t method is under the jurisdiction of ASTM Committee F26 on FoodService Equipment and is the direct responsibility of Subcommittee F26.06 onProductivity and Energy Protocol.Current edition approved March 1, 2018. Published March 2018. Originallyapproved in 1996. Last previous edition approved in 201

14、5 as F1696 15. DOI:10.1520/F1696-18.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.Copyright ASTM Internatio

15、nal, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards, Guide

16、s and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.12.2 NSF Standards:3NSF/ANSI 3 Commercial Warewashing EquipmentNSF/ANSI 170 Glossary of Foodservice Terms2.3 ASHRAE Document:4ASHRAE Guideline 2-1986 (RA90) Engineering Analysisof Experimental Da

17、ta3. Terminology3.1 Definitions:3.1.1 ambient temperature, ndefined in NSF/ANSI 170-2014; Section 3.3.3.1.2 auxiliary rinse, ndefined in NSF/ANSI 170-2014;Section 3.5.3.1.3 average tank temperature, ntemperature of the washtank measured within12 in. of the factory installed thermostatbulb. The tempe

18、rature is measured and averaged during the 10rack (6 racks for pot and pan or for undercounter) loaded roomtemperature washing test. The time interval for averagingincludes washing, rinsing, dwell, energy recovery (for heatrecovery dishwashers), wash tank temperature recovery andloading. For upright

19、 machines, the temperature averaged overthe entire period starting with the first loaded dish rack andending with the elapsed interval period after the last rack iswashed. For undercounter machines, the measurement periodends when both wash tank and booster elements cycled offafter the last load is

20、washed. Stabilization loads should not beincluded in the average wash tank temperature.3.1.4 booster heater, nwater heater for taking supply hotwater (typically 140F) up to 180F for sanitizing rinse; thebooster heater may be separate from dishwasher or integral.Booster heater is defined in NSF/ANSI

21、170-2014; Section3.224.1.3.1.5 chemical dump type machine, na low temp, station-ary rack machine with a pumped recirculated sanitizing rinse.3.1.6 chemical sanitizing (low temp) machine, na machinethat applies a chemical sanitizing solution to the surfaces ofdishes to achieve sanitization.3.1.7 chem

22、ical sanitizing rinse, ndefined in NSF/ANSI170-2010; Section 3.170.3.1.8 cycle rate, nthe number of loaded dishracks washedper hour during the Washing Energy Performance test.3.1.9 dishwasher, na machine that uniformly washes,rinses, and sanitizes eating and drinking utensils and cookware.3.1.10 dua

23、l sanitizing machine, na machine designed tooperate as either a high temp or low temp machine.3.1.11 dwell mode, nfor stationary rack machines, thedishwasher is in dwell mode when it is actively running a cyclebut is not in wash or rinse modes.3.1.12 energy saver mode, noperational setting that isde

24、signed to reduce energy during idle mode through temporaryshut-down of certain machine components (pumps or beltmotors) or reduction of certain temperature set points.3.1.13 factory settings, na setting that has been pro-grammed or adjusted at the factory and is representative of theway that model i

25、s set up initially. These settings are the defaultsettings for the machine and may or may not be user adjustable.3.1.14 flow pressure, ndefined in NSF/ANSI 170-2014;Section 3.76.3.1.15 fresh water, ndefined in NSF/ANSI 170-2014;Section 3.85.3.1.16 glasswashing, na stationary rack, under countermachi

26、ne specifically designed to clean and sanitize glasses.3.1.17 hot water sanitizing (high temp) machine, namachine that applies hot water to the surfaces of dishes toachieve sanitization.3.1.18 hot water sanitizing rinse, ndefined in NSF/ANSI170-2010; Section 3.171.3.1.19 idle mode, nfor all dishwash

27、er types, the dish-washer is in idle mode when it is not actively running but isstill powered on and ready to wash dishes while maintainingthe tank or tanks at the required temperature.3.1.20 idle rate, nrate of energy consumed by the dish-washer while “holding” or maintaining the heated tank water

28、atthe thermostat(s) set point during the time period specified.3.1.21 line pressure, ndefined in NSF/ANSI 170-2014;Section 3.115.3.1.22 loads:3.1.22.1 dishload, na peg type, polypropylene dishrack ofa specified weight, loaded with ten 9-in. plates of a specifiedweight, used to put a thermal load on

29、the dishwasher during thewashing energy performance test.3.1.22.2 glassload, n6 glasses by 6 glasses, polypropyleneglass rack of a specified weight, loaded with eighteen 8-fl oz(237 ml) glasses, used to put a thermal load on the dishwasherduring the washing energy performance test.3.1.23 non-recircu

30、lating pumped sanitizing rinse,ndefined in NSF/ANSI 170-2014; Section 3.131.3.1.24 post-sanitizing rinse, ndefined in NSF/ANSI 170-2014; Section 3.174.3.1.25 pot, pan, and utensil, na stationary rack, door typemachine designed to clean and sanitize pots, pans, and kitchenutensils.3.1.26 prewashing u

31、nit, ndefined in NSF/ANSI 170-2014;Section 3.150.3.1.27 pumped rinse, ndefined in NSF/ANSI 170-2014;Section 3.154.3.1.28 rack, ndefined in NSF/ANSI 170-2014; Section3.157.3.1.29 rated temperature, ndishwashers rated data plateminimum operating tank temperature as determined by NSF/ANSI 3.3.1.30 reci

32、rculating final sanitizing rinse, ndefined inNSF/ANSI 170- 2014; Section 3.162.3Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., AnnArbor, MI 48113-0140, http:/www.nsf.org.4Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE),

33、 1791 Tullie Circle, NE, Atlanta, GA30329, http:/www.ashrae.org.F1696 1823.1.31 rinse mode, nfor stationary rack machines, thedishwasher is in rinse mode when it is at the end of the activelyrunning cycle and is spraying hot water or chemical sanitizingrinse water or a post-sanitizing rinse. If ther

34、e is a post-sanitizing rinse, it shall be included in rinse mode.3.1.32 sanitization, ndefined in NSF/ANSI 170-2014;Section 3.178.3.1.33 sanitizing rinse, ndefined in NSF/ANSI 170-2010;Section 3.173.3.1.34 sanitizing solution, ndefined in NSF/ANSI 170-2014; Section 3.179.3.1.35 stationary rack machi

35、ne, na dishwashing machinein which a rack of dishes remains stationary within the machinewhile subjected to sequential wash and rinse sprays. Thisdefinition also applies to machines in which the rack revolveson an axis during the wash and rinse cycles.3.1.36 tank heater idle energy rate, nrate of en

36、ergyconsumed by the dishwasher while “holding” or maintainingthe heated tank water at the thermostat(s) set point during thetime period specified.3.1.37 uncertainty, nmeasure of systematic and precisionerrors in specified instrumentation or measure of repeatabilityof a reported test result.3.1.38 un

37、dercounter dishwasher, nSpecification F953Type III machines, a stationary rack machine with an overallheight of 38 inches or less, designed to be installed under foodpreparation workspaces. Under counter dishwashers can beeither chemical or hot water sanitizing, with an internal orexternal booster h

38、eater for the latter.3.1.39 upright door-type dishwasher, nSpecification F857Type I (straight through model) and Type II (corner model) andF953 Type I (straight through model) and Type II (cornermodel) machines, stationary rack machine designed to accept astandard 20 inch 20 inch dish rack, which re

39、quires the raisingof a door to place the rack into the wash/rinse chamber. Closingof the door typically initiates the wash cycle. Subcategories ofsingle tank, stationary door type machines include: single rack,double rack, pot, pan and utensil washers, chemical dump typeand hooded wash compartment (

40、“hood type”). Single tank,door type models can be either chemical or hot watersanitizing, with an internal or external booster heater for thelatter.3.1.40 user adjustable, na setting that can be adjusted bythe operator without tools and can be adjusted without removalof panels. These settings cannot

41、 be accessed through passwordprotected service menus that are described in the servicemanual. These settings can be accessed through menus withoutpasswords and are described in user manuals. Password pro-tection that allows the manager to access the settings isconsidered user adjustable. Button comb

42、inations not describedin the user manual are considered passwords.3.1.41 washing, ndefined in NSF/ANSI 170-2014; Sec-tion 3.222.3.1.42 wash mode, nfor stationary rack machines, thedishwasher is in wash mode when it is actively running a cycleand is spraying wash water (that is, water that is neither

43、 part ofthe sanitizing rinse, nor post sanitizing rinse).3.1.43 water heater, ndefined in NSF International/American National Standards Institute (NSF/ANSI) 170-2014:Glossary of Food Equipment Terminology; Section 3.224.4. Summary of Test Method4.1 The booster temperature (for high temperature ma-ch

44、ines) and wash tank temperature are calibrated and verified.4.2 The maximum energy input rate of the tank heater andthe booster heater is determined to check whether the dish-washer is operating at the manufacturers rated input. If themeasured input rate is not within5%oftherated input or therating

45、printed on the heating element, all further testing ceases.NOTE 1It is the intent of the testing procedure herein to evaluate theperformance of a dishwasher at its rated gas pressure or electric voltage.If an electric unit is rated dual voltage (that is, designed to operate at either208 or 240 volts

46、 (V) with no change in components), the voltage selectedby the manufacturer or tester, or both, shall be reported. If a dishwasher isdesigned to operate at two voltages without a change in the resistance ofthe heating elements, the performance of the unit (for example, recoverytime) may differ at th

47、e two voltages. Therefore the tests may be performedat both voltages and results reported accordingly.4.3 The water consumption is adjusted to the manufactur-ers rated water consumption per NSF/ANSI Standard 3.Report the measured consumption and confirm that it is within5 % of the NSF rating. If the

48、 difference is greater than 5 %,terminate testing and contact the manufacturer. The manufac-turer may make appropriate changes or adjustments to thedishwasher or provide another unit for testing.4.4 The dishwasher energy rate is determined at idle, that is,when the tank temperature(s) is being maint

49、ained, but nowashing is taking place. This test is run with the door(s) closed(see 10.8).4.5 The booster heater idle energy rate is determined (see10.9).4.6 The dishwasher and booster energy consumption perrack of dishes or glasses is determined by washing racks loadedwith a specified quantity of dishes or glasses (see 10.7).4.7 Water consumption is monitored during testing to deter-mine the rate of water usage.5. Significance and Use5.1 The maximum energy input rate test is used to confirmthat the dishwasher is operating at th