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1、 Association of Home Appliance Manufacturers Household Electric Dishwashers ANSI/AHAM DW-1-2005 (Revision of ANSI/AHAM DW-1-1992 and AHAM DW-1-2004) May 2005 i TABLE OF CONTENTS Section Page 1. PURPOSE.1 2. SCOPE1 2.1 1 2.2 1 3. DEFINITIONS .1 3.1 Air Gap.1 3.2 Coupler .1 3.3 Cycle.1 3.4 Detergent.1
2、 3.5 Dishwasher .1 3.6 Dishwasher Capacity1 3.7 Dishwasher Types.2 3.8 Dispenser3 3.9 Drain Methods3 3.10 Etching3 3.11 Filming3 3.12 Flatware3 3.13 Flatware Holder3 3.14 Heating Element .3 3.15 Interlock Switch3 3.16 Place Setting.3 3.17 Serving pieces.4 3.18 Table Setting.5 3.19 Load5 3.20 Power d
3、ry5 3.21 Rack5 3.22 Rinse Agent 5 3.23 Vent.5 ii 3.24 Water Fill Control System5 4. GENERAL CONDITIONS FOR MEASUREMENTS5 4.1 Detergent.5 4.2 Machine Conditioning5 4.3 Dishware Conditioning, Preparation, and Storage .5 4.4 Electrical Supply.6 4.5 Cycle.6 4.6 Rinse Agent 6 4.7 Room Ambient6 4.8 Water
4、Supply6 5. DISHWASHER CLEANING PERFORMANCE EVALUATION METHOD AND PROCEDURE.6 5.1 Dishwasher Cleaning Performance - General.6 5.2 Load7 5.3 Soil Preparation Utensils Needed.7 5.4 Soiling Ingredients7 5.5 Soiling Agent Preparation 8 5.6 Order of Application.10 5.7 Application Method10 5.8 Loading the
5、Soiled Ware13 5.9 Dishwasher Operation 13 5.10 Evaluation.13 5.11 Reporting15 5.12 Calculation of Cleaning Index15 5.13 Statistical Evaluation16 6. DISHWASHER DRAIN CONNECTION16 6.1 Dishwasher Drain to Food Waste Disposer16 6.2 Dishwasher Drain to Air Gap.16 7. INLET AND DRAIN TUBING TESTS.16 7.1 Di
6、mensions, Shapes and Characteristics16 7.2 Testing Characteristics of Hoses and Tubing.16 7.3 Burst Pressure.17 iii 7.4 Collapse or Kinking Resistance of Drain Tubing.17 8. ENERGY AND WATER CONSUMPTION MEASUREMENTS17 9. SAFETY.17 APPENDIX A.18 APPENDIX B.20 APPENDIX C.26 APPENDIX D.26 APPENDIX E.27
7、iv 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 interest, mutually, of consumers who use appliances, the industries which provide and servic
8、e 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 to the American National Standards Institute (ANSI) for recognition as American Nationa
9、l Standards. This standard was so recognized on May 19, 2005 and bears the American National Standard designation ANSI/AHAM DW-1-2005. This standard contains: Test procedures that may be applied to any brand or model of household electric dishwashers. Results of tests in accordance with this standar
10、d 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 appliance products - both major and portable - manufactured or marketed in the United States be subm
11、itted 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 dishwashers is ANSI/UL 749, CAN/CSA C22.2 No. 167 “Standard for Safety, Household Dishwashers,” late
12、st 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 interested party, at any time, may request a change in an AHAM standard. Such request should be
13、 addressed to AHAMs president, and should be accompanied by a statement of reason for the request and a suggested alternate proposal. 1 The Occupational Safety and Health Administration (OSHA) recognizes laboratories that have the necessary qualifications to perform safety testing and certification
14、of specific products covered within a scope of recognition as Nationally Recognized Testing Laboratories (NRTL). v Copyright 2005 by the Association of Home Appliance Manufacturers (AHAM) All rights reserved. The hard copy print version of this document shall be for individual use only. The electron
15、ic 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 whole or in part by any means, and shall not be transmitted electronically or otherwise to a third person without t
16、he prior written permission of AHAM. 1 1. PURPOSE 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
17、household electric dishwashers regarding characteristics 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 a
18、nd non-automatic household dishwashers as defined 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 dis
19、hwashers of the types indicated. The standard 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
20、, sound levels or noise for dishwashers 3. DEFINITIONS 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, b
21、y venting to the atmosphere prevents reverse 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
22、dishwasher which performs a complete dishwashing 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 machin
23、e which washes, rinses and (when drying process 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 p
24、lace settings and serving pieces that may be placed in a dishwasher in accordance with 5.2. 2 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 supp
25、ly either permanently 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 dish
26、washers intended to be 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 d
27、ishwasher. 3.7.1.4 Free-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 house
28、hold water and electric 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 a
29、n opening through which 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 o
30、peration or resetting 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 inte
31、nded for mounting under the sink area which has a capacity of less than 8 place settings. 3 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
32、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
33、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
34、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
35、.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
36、 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
37、 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
38、1. 4 Table 1 Place Setting (See Appendix A for Sources) Item Company/Designation Dishware 1 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/#8500217100 1 dessert bow
39、l-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 and flatware used fo
40、r 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 qt (1 L) Corning/Core
41、lle/#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 place settings, serving p
42、ieces, 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 suitable alternatives. 5 3.1
43、8 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. 3.20 Power dry. A cycle option whereby forced
44、 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 water droplets, causing improved drainage f
45、rom 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 during drying. 3.24 Water Fill Control System 3.
46、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 water used by the dishwasher is controlled b
47、y 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 be considered. Laboratories need to ascertai
48、n 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. The dishwasher is to be clean and free of a
49、ll residue at the start of each test. To assure cleanliness of the dishwasher interior, run two preconditioning (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 normal 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 cond