ANSI DW-1-2010 Household Electric Dishwashers.pdf

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1、 p 1 AHAM DW-1-2009 Household Electric DishwashersANSI/AHAM DW-1- 2010 p i AHAM DW-1-2009 PREFACE The Association of Home Appliance Manufacturers develops standards in accordance with AHAMs “Policy and Procedures Governing Technical Standards” which states: “AHAM Standards shall be in the best inter

2、est, mutually, of consumers who use appliances, the industries which provide and service appliances, and other interested parties. They shall relate to actual use conditions and be technically and scientifically sound. ” Use or observance of AHAM standards is voluntary. AHAM standards are presented

3、to the American National Standards Institute (ANSI) for recognition as American National Standards. This standard was so recognized on September 18, 2010 and bears the American National Standard designation ANSI/AHAM DW-1-2010. This standard contains: Test procedures that may be applied to any brand

4、 or model of household electric dishwashers. Results of tests in accordance with this standard may be publicly stated. Recommended levels of performance which are considered important to include but which, necessarily, are recommendations only. With regard to safety, AHAM recommends that all applian

5、ce products - both major and portable - manufactured or marketed in the United States be submitted to a Nationally Recognized Testing Laboratory (NRTL1) for inspection and listing in conformance with the safety standards and procedures followed by such laboratories. The relevant standard for dishwas

6、hers is ANSI/UL 749, CAN/CSA C22.2 No. 167 “Standard for Safety, Household Dishwashers,” latest edition. AHAM welcomes comments and suggestions regarding this standard. Any standard may be reviewed and improved as needed. All standards must be updated or reconfirmed at least every five years. Any in

7、terested party, at any time, may request a change in an AHAM standard. Such request should be addressed to AHAMs president, and should be accompanied by a statement of reason for the request and a suggested alternate proposal. 1The Occupational Safety and Health Administration (OSHA) recognizes labo

8、ratories that have the necessary qualifications to perform safety testing and certification of specific products covered within a scope of recognition as Nationally Recognized Testing Laboratories (NRTL). p ii ANSI/AHAM DW-1-2010 Copyright 2010 by the Association of Home Appliance Manufacturers (AHA

9、M) All rights reserved. The hard copy print version of this document shall be for individual use only. The electronic file version of this document shall be for storage on one computer for purposes of viewing and/or printing one copy for individual use only. This document shall not be reproduced in

10、whole or in part by any means, and shall not be transmitted electronically or otherwise to a third person without the prior written permission of AHAM. p iii ANSI/AHAM DW-1-2010 TABLE OF CONTENTS Section Page 1. PURPOSE .1 2. SCOPE 1 3. DEFINITIONS .1 4. GENERAL CONDITIONS FOR MEASUREMENTS 5 5. DISH

11、WASHER CLEANING PERFORMANCE EVALUATION METHOD AND PROCEDURE .6 6. DISHWASHER DRAIN CONNECTION 17 7. INLET AND DRAIN TUBING TESTS .17 8. ENERGY AND WATER CONSUMPTION MEASUREMENTS 18 9. SAFETY .18 APPENDIX A .19 APPENDIX B .22 APPENDIX C .28 APPENDIX D .29 APPENDIX E .30 p 1 ANSI/AHAM DW-1-2010 1. PUR

12、POSE This standard establishes uniform, repeatable procedures or standard methods for measuring specified product characteristics of household electric dishwashers. The standard methods provide means to compare and evaluate different brands and models of household electric dishwashers regarding char

13、acteristics significant to product use. The standard methods and the recommended levels of performance are not intended to inhibit improvement and innovation in product testing, design or performance. 2. SCOPE 2.1 This standard only applies to automatic and non-automatic household dishwashers as def

14、ined in 3.7.3. 2.2 This standard includes definitions, methods for testing and evaluating dishwasher cleaning performance, a reference to testing for safety and methods of testing and recommended levels for inlet and drain tubing of household electric dishwashers of the types indicated. The standard

15、 also includes requirements for the dishwasher drain connection to a food waste disposer and references to energy and water consumption measurement methods. This standard does not specify test methods for determining energy consumption, drying performance, sound levels or noise for dishwashers. 3. D

16、EFINITIONS 3.1 Air Gap 3.1.1 Inlet Air Gap. A break in the inlet water flow to a dishwasher which, by venting to the atmosphere prevents reverse flow from the dishwasher to the house water supply. 3.1.2 Drain Air Gap. A break in the drain plumbing which, by venting to the atmosphere prevents reverse

17、 flow from the house drain plumbing to the dishwasher. 3.2 Coupler. A device used to connect a portable dishwasher inlet hose to a faucet. It may also position the drain line from the dishwasher over the sink bowl. 3.3 Cycle. A sequence of operations of a dishwasher which performs a complete dishwas

18、hing function. This may include any combination of washing, rinsing or drying operations. 3.4 Detergent. A cleaning agent manufactured for use in household electric dishwashers to aid in the removal of food soils by chemical means. 3.5 Dishwasher. A machine which washes, rinses and (when drying proc

19、ess is included) dries dishware, glassware and flatware and many cooking utensils by chemical, mechanical and/or thermal means. 3.6 Dishwasher Capacity. (also referred to as the “table setting capacity” of the household electric dishwasher) The number of place settings and serving pieces that may be

20、 placed in a dishwasher in accordance with 5.2. p 2 ANSI/AHAM DW-1-2010 3.7 Dishwasher Types 3.7.1 Installation 3.7.1.1 Built-In. A built-in dishwasher is a dishwasher which is permanently connected to the household water supply lines and may be installed to the electrical supply either permanently

21、or with a power cord. 3.7.1.2 Portable. A portable dishwasher is a dishwasher which is not permanently connected to the household water and electric supply lines. It can be mounted on wheels and easily moved from one place to another in normal use. This definition includes dishwashers intended to be

22、 used on a countertop or table. 3.7.1.3 Convertible. A convertible dishwasher is a portable dishwasher which has been specifically designed so that, with modifications, it may be “converted” or changed readily to be permanently installed, placed and used as any other built-in dishwasher. 3.7.1.4 Fre

23、e-Standing. A free-standing dishwasher is a dishwasher of the built-in or convertible type provided with a top and side enclosure, installed as a free-standing unit instead of under the kitchen work surface or countertop, and may or may not be permanently connected to the household water and electri

24、c supply. 3.7.2 Loading 3.7.2.1 A front opening dishwasher is a type of a dishwasher with a front door or drawer opening through which the machine is loaded or unloaded. 3.7.2.2 A top opening dishwasher is a type of dishwasher with a top cover or lid that is raised to provide an opening through whic

25、h the machine is loaded or unloaded. 3.7.3 Operation 3.7.3.1 An automatic dishwasher is one in which, after one setting of controls, performs a complete cycle and stops without further attention by the user. 3.7.3.2 A non-automatic dishwasher is one which requires some manual operation or resetting

26、of the controls during the cycle in order to complete a cycle. 3.7.4 Size Classification 3.7.4.1 Standard. A dishwasher with a capacity of 8 place settings or more. 3.7.4.2 Compact. A dishwasher with a capacity of less than 8 place settings. 3.7.4.3 Undersink. A dishwasher intended for mounting unde

27、r the sink area which has a capacity of less than 8 place settings. p 3 ANSI/AHAM DW-1-2010 3.8 Dispenser 3.8.1 Automatic. A device activated automatically, usually by electrical or mechanical means, which injects or dispenses measured amounts of detergent, rinse agent, etc., one or more times into

28、the washing or rinsing solution at predetermined intervals throughout the dishwasher cycle. 3.8.2 Non-Automatic. A device, usually a fixed cup or cavity on the dishwasher door, cover or dish rack which injects or dispenses a previously measured amount of detergent, rinse agent, etc., into the washin

29、g solution at the beginning of the dishwasher cycle. The dispenser is emptied when the dishwasher door or cover is closed, or requires water circulation to flush the detergent from the dispenser. 3.9 Drain Methods 3.9.1 Gravity. Discharge water from the dishwasher is drained by gravity flow. 3.9.2 P

30、ump. A motor operated pump is used to remove the discharge water under pressure from the dishwasher. 3.10 Etching. A permanent change to surfaces resulting in cloudiness, opacity, or dulling. 3.11 Filming. A non-permanent (removable) change to surfaces resulting in cloudiness, opacity, or dulling. 3

31、.12 Flatware. Implements used in preparing, serving and eating food: i.e., knives, forks, spoons, ladles, etc. 3.13 Flatware Holder. Container for holding flatware in the dishwasher. 3.14 Heating Element 3.14.1 Open Type. A resistance material, or an assembly including such material used to generate

32、 heat electrically, designed to be used in air only. 3.14.2 Sheathed Type. Same as air type heating element except that construction is such that it is enclosed when immersed in water. Immersion heaters can be designed to operate in water only, or in both air and water in various parts of dishwasher

33、 cycle. 3.15 Interlock Switch. A switch in an electrical circuit of a dishwasher which opens or disconnects a supply or control circuit when the dishwasher is either unlatched or opened. 3.16 Place Setting. The dishware, glassware and flatware for one person. It consists of the items shown in Table

34、1. p 4 ANSI/AHAM DW-1-2010 Table 1 Place Setting (See Appendix A for Sources) Item Company/Designation Dishware1 cup-0.21 L (7 oz) Arzberg/#3824732100 1 Saucer-14 cm (5.5 in) Arzberg/#3824731100 1 dinner plate-10 in (26 cm) Corning/Comcor/#6003893 1 bread and butter plate-17 cm (6.7 in) Arzberg/#850

35、0217100 1 dessert bowl-13 cm (5 in) Arzberg/#3820513100 Glassware-Clear, No Pattern 1 ice tea glass-12.5 fl oz (355 ml) Libbey/#551HT Flatware 1 knife-solid handle Oneida/2619KPVF 1 dinner fork Oneida/2619FRSF 1 salad fork Oneida/2619FSLF 2 teaspoons Oneida/2619STSF 3.17 Serving pieces. The dishware

36、 and flatware used for serving food, as shown in Table 2. Amount shown is for one standard dishwasher table setting. (See Appendix D.) Table 2 Serving Pieces (See Appendix A for Sources) Item Company/Designation Dishware 1 serving platter-9 in. (24 cm) oval Corning/Comcor/#6011655 2 serving bowls-1

37、qt (1 L) Corning/Corelle/#6003911 Serving Flatware 1 serving cold meat fork Oneida/2865FCM(flight pattern) 2 serving spoons Oneida/2619STBF NOTE 1: Regarding 3.16 and 3.17: Acceptable alternative dishware is noted in Appendix E. When performing dishwasher comparability testing, the same type of plac

38、e settings, serving pieces, and detergent (Section 4.1) must be used in each unit. NOTE 2: Regarding 3.16 and 3.17: If it is found that place settings and serving pieces specified above and in Appendix E are no longer available, the user can contact AHAM for further assistance in identifying suitabl

39、e alternatives. p 5 ANSI/AHAM DW-1-2010 3.18 Table Setting. A table setting is the total of all place settings plus the serving pieces. (See 3.16, 3.17 and Appendix D.) 3.19 Load. The load of the dishwasher is defined as the dishware, glassware, flatware and serving pieces as shown in Appendix D. 3.

40、20 Power dry. A cycle option whereby forced air and/or heat is used to enhance the drying of the load. 3.21 Rack. Support for holding dishware and glassware in a dishwasher. 3.22 Rinse Agent. A chemical agent usually added to the last rinse water in a dishwasher which reduces the surface tension of

41、water droplets, causing improved drainage from glassware, dishware and flatware to reduce water spotting and improve drying performance. 3.23 Vent. An opening or passage between the inside of the dishwasher and atmosphere to permit pressure equalization during washing and to permit ventilation durin

42、g drying. 3.24 Water Fill Control System 3.24.1 Time Control. A fill system in which the amount of water used by the dishwasher is controlled by a valve that is (usually with a flow control device) open for a pre-determined time interval. 3.24.2 Sensor Control. A fill system in which the amount of w

43、ater used by the dishwasher is controlled by a sensor. 4. GENERAL CONDITIONS FOR MEASUREMENTS Conduct measurements under the following conditions: 4.1 Detergent2. Use 0.5% concentration in pre-wash and main wash cycles of dry weight detergent as determined by water quantities. Carry-over water can b

44、e considered. Laboratories need to ascertain that the detergent is fresh and not a special test market detergent. 4.2 Machine Conditioning. Install dishwasher in accordance with the manufacturers instructions. The dishwasher is to be at room ambient (refer to section 4.7) at the start of each test.

45、The dishwasher is to be clean and free of all residue at the start of each test. To assure cleanliness of the dishwasher interior, run at least one (normal) cycles using dishwasher detergent, rinse agent and water, per Sections 4.1, 4.6 and 4.8. After each test run, run the dishwasher through a norm

46、al clean up cycle without dishes but with detergent, rinse agent and water. 4.3 Dishware Conditioning, Preparation, and Storage. Before each test, the load is to be thoroughly clean with no remaining soil or residue. The dishware is to be free from cracks or other damage with the glaze in good condi

47、tion. Glassware should be free of scratches. Flatware should be free of pits and deep scratches. NOTE: New dishware should be thoroughly cleaned. 4.3.1 Conditioning. Then condition the load by machine washing in another dishwasher (not the test machine) using a normal cycle with dishwasher detergent

48、 and machine dry the load. Use of rinse agent is optional during this cycle. 2Use Cascade with the Grease Fighting Power of Dawn powder national formula or equivalent. p 6 ANSI/AHAM DW-1-2010 Precondition new load items or load items from storage in the same manner as above. Alternate: Hand washing

49、and drying may be used as long as no detergent residue remains. 4.3.2 Preparation. Dishes should be dry and at ambient temperature before soiling. 4.3.3 Storage. Store dishware and glasses in such a manner to prevent scratching and damage. 4.4 Electrical Supply 4.3.1 Frequency. Manufacturers rated frequency 1%. 4.3.2 Voltage. Operate dishwasher at 120, 208 or 240 volts 2%. 4.5 Cycle. If the dishwasher is equipped with an automatic timer and cycle selector giving two or more automatic cycles, the cycle for normal soils indicated by the manufacturer is to be used.