EN IEC 63136:2019 pdf download

EN IEC 63136:2019 pdf download.ELECTRIC DISHWASHER FOR COMMERCIAL USE – TEST METHODS FOR MEASURING THE PERFORMANCE
1 Scope
This document applies to manually loaded under-counter one-tank and one-tank hood-type electrically heated dishwashing machines for washing plates, dishes, glassware, cutlery and similar articles. These machines are used in commercial kitchens, such as restaurants, canteens, hospitals and in businesses such as bakeries, butchers’ shops, etc. This document does not apply to commercial dishwashers with transport systems (flight-type and rack conveyor dishwashers) and utensil washers. This document does not apply to undercounter water-change dishwashers. This document does not apply to appliances designed exclusively for industrial purposes. The object is to state and define the principal performance characteristics of electric dishwashers for commercial use and to describe the standard methods of measuring these characteristics. The characteristics are measured by washing plates. This document is concerned neither with safety nor with minimum performance requirements.
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply. ISO and IEC maintain terminological databases for use in standardization at the following addresses: • IEC Electropedia: available at http://www.electropedia.org/ • ISO Online browsing platform: available at http://www.iso.org/obp 3.1 commercial dishwasher electric dishwasher that is specially designed for use in commercial environments and that cleans and rinses dishes, glasses, cutlery, and, in some cases, cooking utensils by chemical, mechanical, thermal and electrical treatment Note 1 to entry: Commercial dishwashers evaluated with a specific drying operation at the end of the programme should be declared as such in the test report. 3.1.1 under-counter one-tank dishwasher manually loaded, programmable, undercounter front loader with typically one detergent- circulating zone and a fresh-water rinsing process Note 1 to entry: The washware is cleaned using a detergent solution that is regenerated. The technical equipment is geared to the performance that is required in the specific application. 3.1.2 hood-type dishwasher manually loaded, programmable, hood-type, pass-through machine with typically one detergent-circulating zone and a fresh-water rinsing process 3.2 operation event that occurs during the dishwasher’s programme, such as cleaning, rinsing or drying 3.3 programme series of operations that are pre-defined within the dishwasher and that are declared by the manufacturer as suitable for cleaning certain washware 3.4 cycle complete cleaning process, as defined by the programme selected, consisting of a series of operations (washing, rinsing, drying, etc.) and including any operations that occur after the completion of the programme Note 1 to entry: Examples of operations that can occur after the completion of the programme are refilling of the boiler, heating, operation of pumps and fans.3.5 programme time time that is measured from the initiation of the programme (excluding any user-programmed delay) until an end of programme indicator is showing the end of the programme Note 1 to entry: If there is no end of programme indicator, the programme time is equal to the cycle time. 3.6 cycle time time that is measured from the initiation of the programme (excluding any user-programmed delay) until all activity ceases (i.e. the end of the cycle) 3.7 automatic dispenser device activated automatically that injects or dispenses detergent or rinse agent one or more times into the dishwasher at predetermined points in the dishwasher cycle 3.8 ready-to-use mode mode after which the dishwasher has been filled with water, the water has been heated (ready for operation) and the machine is ready to start the cycle as indicated in the instructions for use 3.9 rack removable support for holding washware in the dishwasher3.1 0 energy-consuming element electrical consumer (e.g. heaters, fans, pumps) in the dishwasher Note 1 to entry: The control system is not considered as an energy-consuming element. 3.1 1 washware materials and utensils that come into contact with foodstuffs and re-usable crates/containers that are cleaned in a commercial dishwasher Note 1 to entry: Examples of washware are plates, crockery, cutlery, kitchen equipment, glasses, pots, containers, crates and trays made of materials such as porcelain, plastic, glass, stainless steel and silver as well as coated materials.