ASTM F1696-14
(Test Method)Standard Test Method for Energy Performance of Single-Rack, Door-Type Commercial Dishwashing Machines
Standard Test Method for Energy Performance of Single-Rack, Door-Type Commercial Dishwashing Machines
SIGNIFICANCE AND USE
5.1 The maximum energy input rate test is used to confirm that the dishwasher is operating at the manufacturer's rated input prior to further testing. This test would also indicate any problems with the electric power supply, gas service pressure, or steam supply flow or pressure.
5.2 The tank and booster temperature are verified and water consumption is adjusted to NSF specifications to ensure that the test is applied to a properly functioning dishwasher.
5.3 Because much of a dishwasher's operating period is spent in the idle condition, tank heater and booster idle energy consumption rate is an important part of predicting an end user's energy consumption. The test is run with the door(s) open and with the door(s) closed, so that the energy use of both end-user behaviors can be characterized.
5.4 A washing energy test generates an energy per rack usage. This is useful both as a measure for comparing the energy performance of one dishwasher to another and as a predictor of an end users energy consumption.
5.5 Water-consumption characterization is useful for estimating water and sewage costs associated with dishwashing machine operation.
SCOPE
1.1 This test method covers the evaluation of the energy and water consumption of single-rack, door-type commercial dishwashers (hereafter referred to as dishwashers). Dishwashers may have a remote or self-contained booster heater. This test method does not address cleaning or sanitizing performance.
1.2 This test method is applicable to both hot water sanitizing and chemical sanitizing stationary rack machines, which includes undercounter single rack machines, upright door-type machines, pot, pan, and utensil machines, fresh water rinse machines, and fill-and-dump machines. Dishwasher tank heaters are evaluated separately from the booster heater.
1.3 The following procedures are included in this test method:
1.3.1 Procedures to Confirm Dishwasher is Operating Properly Prior to Performance Testing:
1.3.1.1 Maximum energy input rate of the tank heaters (see 10.2).
1.3.1.2 Maximum energy input rate of the booster heater, if applicable (see 10.3).
1.3.1.3 Water consumption calibration (see 10.4).
1.3.1.4 Booster temperature calibration, if applicable (see 10.5).
1.3.1.5 Tank temperature calibration (see 10.6).
1.3.2 Energy Usage and Cycle Rate Performance Tests:
1.3.2.1 Washing energy test (10.7).
1.3.2.2 Idle energy rate (door(s) open and door(s) closed) (see 10.8).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.
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Designation: F1696 − 14 AnAmerican National Standard
Standard Test Method for
Energy Performance of Single-Rack, Door-Type Commercial
1
Dishwashing Machines
This standard is issued under the fixed designation F1696; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope priate safety and health practices and determine the applica-
bility of regulatory limitations prior to use.
1.1 Thistestmethodcoverstheevaluationoftheenergyand
water consumption of single-rack, door-type commercial dish-
2. Referenced Documents
washers (hereafter referred to as dishwashers). Dishwashers
2
2.1 ASTM Standards:
may have a remote or self-contained booster heater. This test
method does not address cleaning or sanitizing performance. D3588Practice for Calculating Heat Value, Compressibility
Factor, and Relative Density of Gaseous Fuels
1.2 This test method is applicable to both hot water sanitiz-
F857Specification for Hot Water and Chemical Sanitizing
ing and chemical sanitizing stationary rack machines, which
Commercial Dishwashing Machines, Stationary Rack
includes undercounter single rack machines, upright door-type
Type
machines, pot, pan, and utensil machines, fresh water rinse
F861Specification for Commercial Dishwashing Racks
machines, and fill-and-dump machines. Dishwasher tank heat-
F953Specification for Commercial Dishwashing Machines
ers are evaluated separately from the booster heater.
(Stationary Rack, Dump Type) Chemical Sanitizing
1.3 The following procedures are included in this test
3
2.2 NSF Standards:
method:
NSF/ANSI 3Commercial Warewashing Equipment
1.3.1 Procedures to Confirm Dishwasher is Operating
NSF/ANSI 170Glossary of Foodservice Terms
Properly Prior to Performance Testing:
4
2.3 ASHRAE Document:
1.3.1.1 Maximum energy input rate of the tank heaters (see
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
10.2).
of Experimental Data
1.3.1.2 Maximum energy input rate of the booster heater, if
applicable (see 10.3).
3. Terminology
1.3.1.3 Water consumption calibration (see 10.4).
1.3.1.4 Booster temperature calibration, if applicable (see
3.1 Definitions:
10.5). 3.1.1 booster heater, n—water heater for taking supply hot
1.3.1.5 Tank temperature calibration (see 10.6).
water (typically 140°F) up to 180°F for sanitizing rinse; the
1.3.2 Energy Usage and Cycle Rate Performance Tests: booster heater may be separate from dishwasher or integral.
1.3.2.1 Washing energy test (10.7).
3.1.2 cycle rate, n—the number of loaded dishracks washed
1.3.2.2 Idle energy rate (door(s) open and door(s) closed)
per hour during the washing energy performance test.
(see 10.8).
3.1.3 dishwasher, n—a machine that uniformly washes,
1.4 The values stated in inch-pound units are to be regarded
rinses, and sanitizes kitchen ware.
as standard. The SI units given in parentheses are for informa-
3.1.3.1 Discussion—The machine shall be capable of re-
tion only.
moving physical soil from properly racked and prescraped
tableware, and sanitizing multiple-use tableware.
1.5 This standard does not purport to address all of the
safety concerns, if any, associated with its use. It is the
responsibility of the user of this standard to establish appro-
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or
contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
Standards volume information, refer to the standard’s Document Summary page on
1
This test method is under the jurisdiction of ASTM Committee F26 on Food the ASTM website.
3
Service Equipment and is the direct responsibility of Subcommittee F26.06 on Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Productivity and Energy Protocol. Arbor, MI 48113-0140, http://www.nsf.org.
4
Current edition approved May 1, 2014. Published February 2015. Originally Available from American Society of Heating, Refrigerating, and Air-
approved in 1996. Last previous edition approved in 2007 as F1696–07. DOI: Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
10.1520/F1696-14. 30329, http://www.ashrae.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1696 − 14
3.1.4 idle rate, n—rate of energy consumed by the dish- regulator valve is adjusted to 20 6 1 psi and the water
washerwhile“holding”ormaintainingtheheatedtankwaterat consumptionmeasured.Ifthisisnotwithin 60.15GPMofthe
the thermostat(s) set point during the time period specified. NSF rating or the manufacturer’s rating if not listed to NSF
st
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: F1696 − 07 F1696 − 14 An American National Standard
Standard Test Method for
Energy Performance of Single-Rack, Door-Type Commercial
1
Dishwashing Machines
This standard is issued under the fixed designation F1696; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This test method covers the evaluation of the energy and water consumption of single-rack, door-type commercial
dishwashers (hereafter referred to as dishwashers). Dishwashers may have a remote or self-contained booster heater. This test
method does not address cleaning or sanitizing performance.
1.2 This test method is applicable to both hot water sanitizing and chemical sanitizing stationary rack machines, which
includeincludes undercounter single rack machines;machines, upright door-type machines;machines, pot, pan, and utensil
machines;machines, fresh water rinse machines;machines, and fill-and-dump machines. Dishwasher tank heaters are evaluated
separately from the booster heater.
1.3 The following procedures are included in this test method:
1.3.1 Procedures to Confirm Dishwasher is Operating Properly Prior to Performance Testing:
1.3.1.1 Maximum energy input rate of the tank heaters (see 10.2).
1.3.1.2 Maximum energy input rate of the booster heater, if applicable (see 10.3).
1.3.1.3 Water consumption calibration (see 10.4).
1.3.1.4 Booster temperature calibration, if applicable (see 10.5).
1.3.1.5 Wash tank Tank temperature calibration (see 10.6).
1.3.2 Energy Usage and Cycle Rate Performance Tests:
1.3.2.1 Washing energy test (10.7).
1.3.2.2 Tank heater idle Idle energy rate (door(s) open and door(s) closed) (see 10.8).
1.3.2.3 Booster idle energy rate, if provided (see 10.9).
1.4 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information
only.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility
of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory
limitations prior to use.
2. Referenced Documents
2
2.1 ASTM Standards:
D3588 Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
F857 Specification for Hot Water and Chemical Sanitizing Commercial Dishwashing Machines, Stationary Rack Type
F861 Specification for Commercial Dishwashing Racks
F953 Specification for Commercial Dishwashing Machines (Stationary Rack, Dump Type) Chemical Sanitizing
3
2.2 NSF Standards:
NSF/ANSI 3 Commercial Warewashing Equipment
NSF/ANSI 170 Glossary of Foodservice Terms
1
This test method is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.06 on Productivity
and Energy Protocol.
Current edition approved Oct. 1, 2007May 1, 2014. Published November 2007February 2015. Originally approved in 1996. Last previous edition approved in 20032007
as F1696 – 96 (2003).F1696 – 07. DOI: 10.1520/F1696-07. 10.1520/F1696-14.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
3
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140, http://www.nsf.org.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
1
---------------------- Page: 1 ----------------------
F1696 − 14
4
2.3 ASHRAE Document:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions:
3.1.1 booster heater, n—water heater for taking supply hot water (typically 140°F) up to 180°F for sanitizing rinse; the booster
heater may be separate from dishwasher or integral.
3.1.2 cycle rate, n—the number of loaded dishracks washed per hour during the washing energy performance test.
3.1.3 dishwasher, n—a machine that uniformly washes, rinses, and sanitizes kitchen ware.
4
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,
http://www.ashrae.org.
3.1.3.1 Dis
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