ASTM F1696-20

Standard Test Method for Energy Performance of Stationary-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. Machines designed to be interchangeable in the field from high temp and low temp (that is, Dual Sanitizing Machines) and vice versa, shall be tested at both settings. Machines should be set for factory settings. If a dishwasher includes a booster heater as an option, energy should be sub metered separately for the booster heater. When the test method specifies to use the data plate or manufacturer’s recommendations, instructions, specifications, or requirements, the information source shall be used in the following order of preference and documented in the test report: data plate, user manual, communication with manufacturer.  
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 10.3).
1.3.1.2 Maximum energy input rate of the booster heater, if applicable (see 10.4).
1.3.1.3 Water consumption calibration (see 10.5).
1.3.1.4 Booster temperature calibration, if applicable (see 10.2).
1.3.1.5 Tank temperature calibration (see 10.7.7.1 and 10.7.7.2).  
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 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

General Information

• Status: Published
• Publication Date: 31-Aug-2020
• ICS: 97.040.40 - Dishwashers
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.06 - Productivity and Energy Protocol

Relations

• Refers: ASTM F861-14a(2019) - Standard Specification for Commercial Dishwashing Racks
• Effective Date: 01-Oct-2019
• Refers: ASTM F953-19 - Standard Specification for Commercial Dishwashing Machines (Stationary Rack, Dump Type) Chemical Sanitizing
• Effective Date: 01-Oct-2019
• Refers: ASTM F857-17 - Standard Specification for Hot Water and Chemical Sanitizing Commercial Dishwashing Machines, Stationary Rack Type
• Effective Date: 01-Nov-2017
• Refers: ASTM F861-14a - Standard Specification for Commercial Dishwashing Racks
• Effective Date: 15-Dec-2014
• Refers: ASTM F861-14 - Standard Specification for Commercial Dishwashing Racks
• Effective Date: 01-Jun-2014
• Refers: ASTM F953-14 - Standard Specification for Commercial Dishwashing Machines (Stationary Rack, Dump Type) Chemical Sanitizing
• Effective Date: 01-Jun-2014
• Refers: ASTM F857-12 - Standard Specification for Hot Water and Chemical Sanitizing Commercial Dishwashing Machines, Stationary Rack Type
• Effective Date: 01-May-2012
• Refers: ASTM D3588-98(2011) - Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• Effective Date: 01-Nov-2011
• Refers: ASTM F861-94(2008)e1 - Standard Specification for Commercial Dishwashing Racks
• Effective Date: 01-Oct-2008
• Refers: ASTM F953-08 - Standard Specification for Commercial Dishwashing Machines (Stationary Rack, Dump Type) Chemical Sanitizing
• Effective Date: 01-Oct-2008
• Refers: ASTM F857-07 - Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Stationary Rack Type
• Effective Date: 01-Apr-2007
• Refers: ASTM F953-94(2003) - Standard Specification for Commercial Dishwashing Machines (Stationary Rack, Dump Type) Chemical Sanitizing
• Effective Date: 10-Sep-2003
• Refers: ASTM F861-94(2003) - Standard Specification for Commercial Dishwashing Racks
• Effective Date: 10-Sep-2003
• Refers: ASTM D3588-98(2003) - Standard Practice for Calculating Heat Value, Compressibility Factor, and Relative Density of Gaseous Fuels
• Effective Date: 10-May-2003
• Refers: ASTM F857-02 - Standard Specification for Hot Water Sanitizing Commercial Dishwashing Machines, Stationary Rack Type
• Effective Date: 10-Mar-2002

Overview

ASTM F1696-20: Standard Test Method for Energy Performance of Stationary-Rack, Door-Type Commercial Dishwashing Machines establishes standardized procedures for evaluating the energy and water consumption of commercial dishwashers with stationary racks and door-type configurations. This standard is maintained by ASTM Committee F26 on Food Service Equipment and is applicable to both hot water sanitizing and chemical sanitizing machines, including undercounter, upright, pot, pan, and utensil models.

The primary purpose of this standard is to enable manufacturers, testing laboratories, and foodservice operators to accurately compare the energy and water efficiency of different commercial dishwashers. Importantly, ASTM F1696-20 focuses on quantitative assessment of energy input rates, idle energy consumption, and water usage; it does not address cleaning or sanitizing performance.

Key Topics

• Energy Input Rate Verification: Procedures to confirm that both tank and booster heaters operate at the manufacturer's specified maximum energy input. Verifying correct operation excludes units experiencing power, gas, or steam supply issues.
• Temperature and Water Calibration: Methods to check and calibrate tank and booster heater temperatures and adjust water consumption to meet NSF requirements, ensuring accurate, repeatable testing conditions.
• Idle Energy Usage: Measurement of energy consumed during idle periods (with both doors open and closed), as dishwashers often spend significant time in this mode. This provides important data for predicting real-world energy consumption.
• Washing Energy Test: Standardized cycles that measure energy used per rack washed, offering a basis for comparing models and estimating operating costs.
• Water Consumption Characterization: Analysis of water use per cleaning cycle allows estimation of overall water and sewage costs, contributing to sustainability and cost management.
• Applicability: The standard covers a broad range of commercial dishwashers, including dual sanitizing machines (capable of hot and chemical sanitization), and requires testing under both configurations if applicable.

Applications

ASTM F1696-20 is critical for multiple stakeholders in the commercial foodservice equipment sector:

• Manufacturers: Use the standard as a baseline for product development and laboratory testing to verify compliance and promote energy-efficient models.
• Testing Laboratories: Reference the procedures when certifying dishwashers or supporting product listings with validated energy and water consumption data.
• Foodservice Operators and Facility Managers: Use the test results to inform purchasing decisions, optimize operational costs, and pursue sustainability objectives through verified energy-efficient equipment.
• Regulators and Procurement Bodies: Reference standardized test data in setting energy efficiency policies and foodservice equipment procurement guidelines, ensuring fair comparisons across commercial dishwasher models.

Related Standards

When applying ASTM F1696-20, several related standards and guidelines are often referenced for consistency in performance and terminology:

• NSF/ANSI 3: Commercial Warewashing Equipment - Covers sanitization and other performance requirements for warewashing machines.
• NSF/ANSI 170: Glossary of Foodservice Terms - Provides definitions and terminology used throughout commercial foodservice equipment standards.
• ASTM F857, F861, F953: Specifications for various types of commercial dishwashing machines and racks.
• ASHRAE Guideline 2: Engineering analysis of experimental data, relevant for validating test procedures and results.
• Referenced Practice D3588: For calculating heat value, compressibility, and other properties critical in energy consumption assessments.

By following ASTM F1696-20, organizations ensure energy efficiency, accurate cost estimation, and environmentally responsible operation for stationary-rack, door-type commercial dishwashers. This standard is essential for compliance, benchmarking, and continuous improvement in commercial kitchen equipment energy management.

Standards Content (Sample)

This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: F1696 − 20 An American National Standard
Standard Test Method for
Energy Performance of Stationary-Rack, Door-Type
Commercial 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 1.3.1.4 Booster temperature calibration, if applicable (see
10.2).
1.1 Thistestmethodcoverstheevaluationoftheenergyand
1.3.1.5 Tank temperature calibration (see 10.7.7.1 and
water consumption of single-rack, door-type commercial dish-
10.7.7.2).
washers (hereafter referred to as dishwashers). Dishwashers
1.3.2 Energy Usage and Cycle Rate Performance Tests:
may have a remote or self-contained booster heater. This test
method does not address cleaning or sanitizing performance. 1.3.2.1 Washing energy test (see 10.7).
1.3.2.2 Idle energy rate (door(s) open and door(s) closed)
1.2 This test method is applicable to both hot water sanitiz-
(see 10.8).
ing and chemical sanitizing stationary rack machines, which
includes undercounter single rack machines, upright door-type
1.4 The values stated in inch-pound units are to be regarded
machines, pot, pan and utensil machines, fresh water rinse
as standard. The SI units given in parentheses are for informa-
machines and fill-and-dump machines. Dishwasher tank heat-
tion only.
ers are evaluated separately from the booster heater. Machines
1.5 This standard does not purport to address all of the
designed to be interchangeable in the field from high temp and
safety concerns, if any, associated with its use. It is the
low temp (that is, Dual Sanitizing Machines) and vice versa,
responsibility of the user of this standard to establish appro-
shall be tested at both settings. Machines should be set for
priate safety, health, and environmental practices and deter-
factorysettings.Ifadishwasherincludesaboosterheaterasan
mine the applicability of regulatory limitations prior to use.
option,energyshouldbesubmeteredseparatelyforthebooster
1.6 This international standard was developed in accor-
heater. When the test method specifies to use the data plate or
dance with internationally recognized principles on standard-
manufacturer’s recommendations, instructions, specifications,
ization established in the Decision on Principles for the
or requirements, the information source shall be used in the
Development of International Standards, Guides and Recom-
following order of preference and documented in the test
mendations issued by the World Trade Organization Technical
report: data plate, user manual, communication with manufac-
Barriers to Trade (TBT) Committee.
turer.
1.3 The following procedures are included in this test
2. Referenced Documents
method:
2.1 ASTM Standards:
1.3.1 Procedures to Confirm Dishwasher is Operating
D3588Practice for Calculating Heat Value, Compressibility
Properly Prior to Performance Testing:
Factor, and Relative Density of Gaseous Fuels
1.3.1.1 Maximum energy input rate of the tank heaters (see
F857Specification for Hot Water and Chemical Sanitizing
10.3).
Commercial Dishwashing Machines, Stationary Rack
1.3.1.2 Maximum energy input rate of the booster heater, if
Type
applicable (see 10.4).
F861Specification for Commercial Dishwashing Racks
1.3.1.3 Water consumption calibration (see 10.5).
F953Specification for Commercial Dishwashing Machines
(Stationary Rack, Dump Type) Chemical Sanitizing
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. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Current edition approved Sept. 1, 2020. Published October 2020. Originally contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
approved in 1996. Last previous edition approved in 2018 as F1696–18. DOI: Standards volume information, refer to the standard’s Document Summary page on
10.1520/F1696-20. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1696 − 20
2.2 NSF Standards: shut-down of certain machine components (pumps or belt
NSF/ANSI 3Commercial Warewashing Equipment motors) or reduction of certain temperature set points.
NSF/ANSI 170Glossary of Foodservice Terms
3.1.13 factory settings, n—a setting that has been pro-
2.3 ASHRAE Document:
grammed or adjusted at the factory and is representative of the
ASHRAE Guideline 2-1986 (RA90)Engineering Analysis
way that model is set up initially.These settings are the default
of Experimental Data
settingsforthemachineandmayormaynotbeuseradjustable.
3.1.14 flow pressure, n—defined in NSF/ANSI 170-2014;
3. Terminology
Section 3.76.
3.1 Definitions:
3.1.15 fresh water, n—defined in NSF/ANSI 170-2014;
3.1.1 ambient temperature, n—defined in NSF/ANSI 170-
Section 3.85.
2014; Section 3.3.
3.1.16 glasswashing, n—a stationary rack, under counter
3.1.2 auxiliary rinse, n—defined in NSF/ANSI 170-2014;
machine specifically designed to clean and sanitize glasses.
Section 3.5.
3.1.17 heat recovery dishwasher, n—warewashing equip-
3.1.3 average tank temperature, n—temperatureofthewash
ment with heat recovery systems; a heat exchanger that
tank measured within ⁄2 in. of the factory installed thermostat
recovers energy from other sources for the purpose of heating
bulb. The temperature is measured and averaged during the 10
potable water. This includes but is not limited to drain water
rack (6 racks for pot and pan or for undercounter) loaded room
heat exchangers, wash compartment heat exchangers, exhaust
temperature washing test. The time interval for averaging
heat exchangers, and supplemental heat pumps.
includes washing, rinsing, dwell, energy recovery (for heat
3.1.18 hot water sanitizing (high temp) machine, n—a
recovery dishwashers), wash tank temperature recovery and
machine that applies hot water to the surfaces of dishes to
loading. For upright machines, the temperature averaged over
achieve sanitization.
the entire period starting with the first loaded dish rack and
ending with the elapsed interval period after the last rack is
3.1.19 hot water sanitizing rinse, n—defined in NSF/ANSI
washed. For undercounter machines, the measurement period
170-2010; Section 3.171.
ends when both wash tank and booster elements have cycled
3.1.20 idle mode, n—for all dishwasher types, the dish-
off after the last load is washed. Stabilization loads should not
washer is in idle mode when it is not actively running but is
be included in the average wash tank temperature.
still powered on and ready to wash dishes while maintaining
3.1.4 booster heater, n—water heater for taking supply hot
the tank or tanks at the required temperature.
water (typically 140°F (60°C) up to 180°F (82°C)) for sanitiz-
3.1.21 idle rate, n—rate of energy consumed by the dish-
ing rinse; the booster heater may be separate from dishwasher
washerwhile“holding”ormaintainingtheheatedtankwaterat
or integral. Booster heater is defined in NSF/ANSI 170-2014;
the thermostat(s) set point during the time period specified.
Section 3.224.1.
3.1.22 line pressure, n—defined in NSF/ANSI 170-2014;
3.1.5 chemical dump type machine, n—a low temp, station-
Section 3.115.
ary rack machine with a pumped recirculated sanitizing rinse.
3.1.23 loads:
3.1.6 chemicalsanitizing(lowtemp)machine,n—amachine
3.1.23.1 dishload, n—a peg type, polypropylene dishrack of
that applies a chemical sanitizing solution to the surfaces of
a specified weight, loaded with ten 9-in. plates of a specified
dishes to achieve sanitization.
weight,usedtoputathermalloadonthedishwasherduringthe
3.1.7 chemical sanitizing rinse, n—defined in NSF/ANSI
washing energy performance test.
170-2010; Section 3.170.
3.1.23.2 glassload,n—6glassesby6glasses,polypropylene
3.1.8 cycle rate, n—the number of loaded dishracks washed
glass rack of a specified weight, loaded with eighteen 8-fl oz
per hour during the Washing Energy Performance test.
(237 ml) glasses, used to put a thermal load on the dishwasher
during the washing energy performance test.
3.1.9 dishwasher, n—a machine that uniformly washes,
rinses,andsanitizeseatinganddrinkingutensilsandcookware.
3.1.24 non-recirculating pumped sanitizing rinse,
n—defined in NSF/ANSI 170-2014; Section 3.131.
3.1.10 dual sanitizing machine, n—a machine designed to
operate as either a high temp or low temp machine.
3.1.25 post-sanitizing rinse, n—defined in NSF/ANSI 170-
2014; Section 3.174.
3.1.11 dwell mode, n—for stationary rack machines, the
dishwasherisindwellmodewhenitisactivelyrunningacycle
3.1.26 pot, pan, and utensil, n—a stationary rack, door type
but is not in wash or rinse modes.
machine designed to clean and sanitize pots, pans, and kitchen
utensils.
3.1.12 energy saver mode, n—operational setting that is
designedtoreduceenergyduringidlemodethroughtemporary
3.1.27 prewashingunit,n—definedinNSF/ANSI170-2014;
Section 3.150.
3.1.28 pumped rinse, n—defined in NSF/ANSI 170-2014;
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd.,Ann
Arbor, MI 48113-0140, http://www.nsf.org.
Section 3.154.
Available from American Society of Heating, Refrigerating, and Air-
3.1.29 rack, n—defined in NSF/ANSI 170-2014; Section
Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA
30329, http://www.ashrae.org. 3.157.
F1696 − 20
3.1.30 rated temperature, n—dishwasher’s rated data plate 3.1.43 wash mode, n—for stationary rack machines, the
minimum operating tank temperature as determined by NSF/ dishwasherisinwashmodewhenitisactivelyrunningacycle
ANSI 3. and is spraying wash water (that is, water that is neither part of
the sanitizing rinse, nor post sanitizing rinse).
3.1.31 recirculating final sanitizing rinse, n—defined in
3.1.44 water heater, n—defined in NSF International/
NSF/ANSI 170- 2014; Section 3.162.
American National Standards Institute (NSF/ANSI) 170-2014:
3.1.32 rinse mode, n—for stationary rack machines, the
Glossary of Food Equipment Terminology; Section 3.224.
dishwasherisinrinsemodewhenitisattheendoftheactively
running cycle and is spraying hot water or chemical sanitizing
4. Summary of Test Method
rinse water or a post-sanitizing rinse. If there is a post-
4.1 The booster temperature (for high temperature ma-
sanitizing rinse, it shall be included in rinse mode.
chines) and wash tank temperature are calibrated and verified.
3.1.33 sanitization, n—defined in NSF/ANSI 170-2014;
4.2 The maximum energy input rate of the tank heater and
Section 3.178.
the booster heater is determined to check whether the dish-
3.1.34 sanitizing rinse, n—defined in NSF/ANSI 170-2010;
washer is operating at the manufacturer’s rated input. If the
Section 3.173.
measured input rate is not within5%ofthe rated input or the
3.1.35 sanitizing solution, n—defined in NSF/ANSI 170- ratingprintedontheheatingelement,allfurthertestingceases.
2014; Section 3.179.
NOTE 1—It is the intent of the testing procedure herein to evaluate the
performance of a dishwasher at its rated gas pressure or electric voltage.
3.1.36 stationary rack machine, n—a dishwashing machine
Ifanelectricunitisrateddualvoltage(thatis,designedtooperateateither
inwhicharackofdishesremainsstationarywithinthemachine
208 or 240 volts (V) with no change in components), the voltage selected
while subjected to sequential wash and rinse sprays. This
by the manufacturer or tester, or both, shall be reported. If a dishwasher is
definition also applies to machines in which the rack revolves
designed to operate at two voltages without a change in the resistance of
on an axis during the wash and rinse cycles. the heating elements, the performance of the unit (for example, recovery
time)maydifferatthetwovoltages.Thereforethetestsmaybeperformed
3.1.37 tank heater idle energy rate, n—rate of energy
at both voltages and results reported accordingly.
consumed by the dishwasher while “holding” or maintaining
4.3 The water consumption is adjusted to the manufactur-
the heated tank water at the thermostat(s) set point during the
er’s rated water consumption per NSF/ANSI Standard 3.
time period specified.
Report the measured consumption and confirm that it is within
3.1.38 uncertainty, n—measure of systematic and precision
5 % of the NSF rating. If the difference is greater than 5 %,
errors in specified instrumentation or measure of repeatability
terminate testing and contact the manufacturer. The manufac-
of a reported test result.
turer may make appropriate changes or adjustments to the
dishwasher or provide another unit for testing.
3.1.39 undercounter dishwasher, n—Specification F953
Type III machines, a stationary rack machine with an overall
4.4 Thedishwasherenergyrateisdeterminedatidle,thatis,
height of 38 inches or less, designed to be installed under food
when the tank temperature(s) is being maintained, but no
preparation workspaces. Under counter dishwashers can be
washingistakingplace.Thistestisrunwiththedoor(s)closed
either chemical or hot water sanitizing, with an internal or
(see 10.8).
external booster heater for the latter.
4.5 The booster heater idle energy rate is determined (see
3.1.40 upright door-type dishwasher, n—Specification F857
10.9).
TypeI(straightthroughmodel)andTypeII(cornermodel)and
4.6 The dishwasher and booster energy consumption per
F953 Type I (straight through model) and Type II (corner
rackofdishesorglassesisdeterminedbywashingracksloaded
model)machines,stationaryrackmachinedesignedtoaccepta
with a specified quantity of dishes or glasses (see 10.7).
standard 20 by 20 in. (51 by 51 cm) dish rack, which requires
the raising of a door to place the rack into the wash/rinse 4.7 Water consumption is monitored during testing to deter-
chamber.Closingofthedoortypicallyinitiatesthewashcycle. mine the rate of water usage.
Subcategories of single tank, stationary door type machines
5. Significance and Use
include: single rack, double rack, pot, pan and utensil washers,
chemical dump type and hooded wash compartment (“hood 5.1 The maximum energy input rate test is used to confirm
that the dishwasher is operating at the manufacturer’s rated
type”).Singletank,doortypemodelscanbeeitherchemicalor
hot water sanitizing, with an internal or external booster heater input prior to further testing. This test would also indicate any
problems with the electric power supply, gas service pressure,
for the latter.
or steam supply flow or pressure.
3.1.41 user adjustable, n—a setting that can be changed by
an end user without having access to features reserved for 5.2 The tank and booster temperature are verified and water
appliance technicians. A password usually separates user ad- consumption is adjusted to NSF specifications to ensure that
justable and technician adjustable features in digital appliance the test is applied to a properly functioning dishwasher.
controls.Nonuseradjustablemanualcontrolsrequireapanelto
5.3 Because much of a dishwasher’s operating period is
be removed to access that feature.
spent in the idle condition, tank heater and booster idle energy
3.1.42 washing, n—defined in NSF/ANSI 170-2014; Sec- consumption rate is an important part of predicting an end
tion 3.222. user’s energy consumption. The test is run with the door(s)
F1696 − 20
openandwiththedoor(s)closed,sothattheenergyuseofboth gage (psig) (0 to 207 kPa) with a resolution of at least 1 psig
end-user behaviors can be characterized. (6.9 kPa) and a maximum uncertainty of3%ofthe measured
value.
5.4 A washing energy test generates an energy per rack
usage. This is useful both as a measure for comparing the 6.8 Temperature Sensor, for measuring natural gas and
ambient air temperatures in the range of 50 to 100°F (10 to
energy performance of one dishwasher to another and as a
predictor of an end users energy consumption. 40°C), with a resolution of at least 0.5°F (0.3°C) and a
minimum accuracy of 1 %.
5.5 Water-consumption characterization is useful for esti-
6.9 Temperature Sensor, for measuring steam temperatures
mating water and sewage costs associated with dishwashing
for dishwashers with steam coil tank or booster heat, in the
machine operation.
range of 200 to 300°F (93 to 149°C), with a resolution of at
least 0.5°F (0.3°C) and a maximum accuracy of 1 %.
6. Apparatus
NOTE 2—For all instruments, the specifications may be better than
6.10 Barometer, for measuring absolute atmospheric
specified. Values provided are intended to be the minimum or maximum
pressure, to be used for adjustment of measured natural gas
(depending on which is the worst case for the parameter) allowable.
volume to standard conditions, if the gas flow meter does not
6.1 One or Two watt-hour (Wh) Meters, for measuring the
correct for pressure, or for calculating absolute pressure from
electricalenergyconsumptionofthetankheaters,pumpmotor,
gage pressure if the pressure gauge does not correct for
and booster heater (if applicable), shall have a resolution 10
atmospheric pressure for steam coil tank or booster heat. It
Wh or better and a minimum accuracy 1.5 % of the measured
shall have a resolution of at least 0.2 in. mercury (in. Hg) (670
valueforanydemandgreaterthan100W.Foranydemandless
Pa) and a maximum accuracy of 0.2 in. Hg (670 Pa).
than100watts(W),themetershallhavearesolutionof10Wh
6.11 Flow Meter, for measuring water consumption of the
or better and a minimum accuracy of 10 % of the measured
dishwasher. The calibrated flow meters shall have a resolution
value.
of at least 0.01 gal (40 mL), a maximum accuracy of 1 % full
6.2 Gas Meter(s), for measuring the gas consumption of
scaleandshallbecapableofmeasuringflowratesaslowas0.2
tankheaterorboosterheater,orboth,shallhavearesolutionof
gpm (13 mL/s). The maximum flowrate of the machine should
3 3
at least 0.1 cubic feet (ft ) (0.003 m ), a minimum accuracy of
not exceed 90 % of the meter’s upper measurement range. If
1 % of the measured value for any demand greater than 2.2
using a data acquisition system, water meters should have the
3 3
ft /hour (h) (0.06 m /h), and shall be capable of measuring
capability of outputting a minimum of 100 pulses per gallon.
3 3
flows between at least 0 and 250 ft /h (7.08 m /h). Pilot light
6.12 Stop Watch, with a 0.1 second (s) resolution and an
gasconsumptionshouldbemeasuredforatleastan8hperiod.
accuracy of 6 2% of the time period being measured.
6.3 One or Two Steam Flow Meters, for measuring the flow
6.13 Analytical Balance Scale, or equivalent, for measuring
of steam to tank heaters and or booster heater, if applicable.
3 3 weight of dishes or glasses and dish- or glassracks used in the
They shall have a resolution of at least 0.01 ft (0.0003 m ), a
dish load or glassload energy test. Capable of weighing a
maximumaccuracynogreaterthan1%ofthemeasuredvalue,
minimum of 20 lb (9 kg). It shall have a resolution of at least
and shall be capable of measuring flows between at least 0.0
0.01 lb (5 g) and a accuracy of 0.01 lb (5 g) or better.
3 3
and 50 ft /h (1.42 m /h) and recording data at least as
frequently as every second. 6.14 Temperature Sensor,witharangefrom50to250°F(10
to 121°C), a resolution of at least 0.2°F (0.1°C), a maximum
6.4 Pressure Gauge, for measuring the pressure of steam to
accuracy of 1 %, and a response time of less than 2 s, for
steam coils and steam injector. It shall have a resolution of at
measuring tank temperature and booster and dishwasher inlet
least 0.5 pounds per square inch gage (psig) (3.4 kPa), a
temperature. For tankless dishwashing machines, the tempera-
minimum accuracy of 61 % of the measured value, and shall
ture should be measured in the sump. For dishwashing ma-
be capable of measuring flows between at least 0 and 100 psig
chines with steam coil tank or booster heat, the thermocouple
(689.5 kPa).
probes shall be used for measuring the condensate water outlet
6.5 Canopy Exhaust Hood, mounted in agreement with temperature.CalibratedTypeK24GAthermocouplewirewith
manufacturer’s requirements and operating at the dishwasher
stainless steel sheath and ceramic insulation is the recom-
manufacturer’s recommended ventilation rate, if applicable, or mended choice for booster and dishwasher inlet temperature.
a nominal 300 to 500 cubic feet per minute (cfm) (141.5 to
The thermocouple probe can be fed through a compression
236.0L/s)ventilationrateifthemanufacturerdoesnotprovide fitting so as to submerse the exposed junction in the booster
a recommended ventilation rate. Report the ventilation rate
and dishwasher inlets.
used for the tests.
3 3
6.15 Dishracks,minimumoften19 ⁄4by19 ⁄4by4in.(50.2
6.6 Pressure Gauge, for monitoring natural gas pressure. It
by 50.2 by 10.2 cm), peg type, polypropylene, commercial, or
shall have a range of 0 to 10 inches water (in. H O) (0 to 2.5 acceptable equivalent (for example, Carlisle RP14, Cambro
kPa), a resolution of at least 0.1 in. H O (125 Pa), and a
PR314L40151). Each shall weigh 4.4 6 0.2 lb (2 6 0.09 kg)
maximum accuracy of3%ofthe measured value. and are used in the washing energy performance test.
6.7 Pressure Gauge, for water consumption test. It shall be 6.16 Glassracks, minimum of 6, 36 glass compartment
3 3
capable of measuring at least 0 to 30 pounds per square inch medium plus, 19 ⁄4 by 19 ⁄4 by 5–6 in. (50.2 by 50.2 by
F1696 − 20
7 7
12.7–15.2 cm) with compartments measuring 2 ⁄8 by 2 ⁄8 by cooling system shall be capable of maintaining an ambient
4–5 in. (7.3 by 7.3 by 10.2–12.7 cm), polypropylene, temperature of 75 6 5°F (23.9 6 3°C) within the testing
commercial, or acceptable equivalent (for example, Vollrath environment when the exhaust ventilation system is working
52714, Cambro 36S418119). Each shall weigh 4.8 6 0.2 lb and the appliance is being operated. All packing material and
(2.2 6 0.09 kg) and are used in the washing energy perfor- protectivepackagingshallberemoved.Drainconnectionsshall
mance test. beaccessiblewithsufficientspacetoallowcapturevesseltobe
positioned beneath.
6.17 Plates, minimum of 100, 9 in. (23 cm), ceramic-
glazed, weighing 1.3 6 0.05 lb (0.6 6 0.02 kg) each. If plates, 9.2 Install the booster heater (if it is not integral to the
meeting these criteria cannot be obtained, then it will be dishwasher)inaccordancewiththemanufacturer’srecommen-
necessary to acquire saucers, as specified in 6.19. See 9.11 dations. The pipe from the booster outlet to the dishwasher
prior to obtaining these plates. inlet shall be minimized, and shall be wrapped with ⁄2-in.
insulation along its entire length.
6.18 Glasses, minimum of 108, 8 oz (237 ml) double bulge
5 5
milk glasses 3 ⁄8 in. (9.2 cm) in height and 2 ⁄8 in. (6.6 cm) in 9.3 Connect the booster to a supply of water that is within
diameter (for example: Libbey 618, Anchor/Oneida 7708U),
therangeofthemanufacturerspecifiedinputtemperatures(not
weighing 0.35 lb (159 g) each. If glasses meeting these criteria to exceed 140 6 2°F (60 6 1.1°C)). For high temperature heat
cannotbeobtained,thenaddorremovenomorethanoneglass
recovery machines, connect the cold water supply to 70 6 3°F
per rack that will together equal the required total weight of (21.1 6 1.7°C) water. For testing purposes, the dishwasher
5.75 6 0.25 lb (2.6 6 0.1 kg) for the glasses alone (that is,
may be connected to a source of water that is at the manufac-
excluding the rack weight). turer specified sanitizing rinse temperature in lieu of an
external booster heater.
6.19 Saucers, ceramic-glazed, weighing less than 0.5 lb
each. See 9.11 for an explanation of why these may be
NOTE 3—A heat recovery dishwasher may have a hot and cold water
required. inlet.Typicallyforrinsingonlythecoldwaterisused,whileforfillingthe
hot water is used, sometimes in combination with the cold water.
6.20 Pans, minimum of 18 aluminum, solid 23 gauge pans,
9.4 Connectthedishwashertoacalibratedenergytestmeter
weighing 3.2 lb (1.5 kg) each with a total weight of 9.6 6 0.2
so that all energy (including tank heater, motors, and controls)
lb (4.4 6 0.09 kg) for 3 pans.
is monitored. Connect the external booster heater to a separate
6.21 SurfaceTemperatureThermocoupleProbe,formeasur-
calibratedenergytestmeter.Forsteamcoilorgasdishwashers,
ing the plate or glass temperature. Resolution and uncertainty
electricenergyconsumptionshallbesimultaneouslymonitored
shall be the same as in 6.14.
withsteamorgasenergyconsumption.Internalboosterheaters
6.22 Vessel, for capturing the sanitizing and post-sanitizing shall be monitored separately and the booster energy shall be
rinse water, shall be large enough (depending on the tank reportedseparatelyfromthetotalenergy.Ifitisnotpossibleto
volume) to capture the water consumed during the entire water measure booster heater energy separately, it shall be included
consumption test. in the total energy consumption.
6.23 Scale,forwaterconsumptiontest,inlieuofflowmeter,
9.5 For gas installations, install a pressure regulator (down-
shall be capable of measuring at least 0 to 50 lb (0 to 22.7 kg) stream from the meter) to maintain a constant (manifold)
with a resolution of at least 0.1 lb (0.05 kg) and an accuracy of
pressure of gas supplied to the dishwasher and booster heater
60.1 lb (0.05 kg) or better. (if applicable) for all tests. Install instrumentation to record
both the pressure and temperature of the gas supplied to the
7. Materials
dishwasherandthebarometricpressureduringeachtestsothat
the measured gas flow can be corrected to standard conditions
7.1 As specified in 6.15 and 6.16, the dishracks or glass-
if the gas flow meter does not already correct for pressure and
racksmustbemadeofpolypropylene.Thisisrequiredbecause
temperature. For steam coil tank or booster heat installations,
the test method assumes a specific heat of 0.39 Btu/(lb × °F).
install instruments to provide dry superheated steam to the
One verification that a rack is polypropylene is if it has the
dishwasher.Adjustthesteamsupplypressuretowithin 62.5%
recycling symbol No. 5 on it with the letters “PP” below the
of the operating pressure specified by the manufacturer. Install
symbol.
instrumentation to record the pressure, temperature, and volu-
8. Sampling
metric flow rate of the steam supplied to the dishwasher tank
heater (and booster heater separately, if applicable), the pres-
8.1 Dishwasher—A representative production model shall
sure and temperature of the condensate exiting the dishwasher
be selected for performance testing.
(and booster heater separately, if applicable), and the baromet-
9. Preparation of Apparatus ric pressure during each test so that the measured gage
pressures can be corrected to absolute pressure.
9.1 Install the dishwasher in accordance with the manufac-
turer’s instructions undera3by 3-ft (0.91 by 0.91 m) canopy 9.6 Foranelectrictankorboosterheater,confirm(whilethe
exhaust hood, operating at a nominal ventilation rate of 100 elements are energized) that the supply voltage is within 62.5
cfm (47.2 L/s) per linear foot of hood space or in accordance % of the operating voltage specified by the manufacturer. If it
withmanufacturer’srecommendation,ifapplicable.Recordthe is not, a voltage regulator may be required during the tests.
ventilation rate used for the testing. The associated heating or Record the test voltage for each test.
F1696 − 20
9.7 For a gas tank or booster heater, adjust (during maxi- fall within the range, then use the saucers to adjust the total
mum energy input) the gas supply pressure downstream from weight. A maximum of three saucers can be added per rack.
the appliance’s pressure regulator to within 62.5 % of the 9.11.5 Spacetheplatesandsaucersevenlyontheracks.The
operating manifold pressure specified by the manufacturer. plate and saucer spacing shall be the same on all racks.
Make adjustments to the appliance following the manufactur- 9.11.6 The bulk temperature of the dishloads must be 75 6
er’s recommendations for optimizing combustion, as appli- 2°F (24 6 1°C). This can be accomplished by storing the
cable. dishloadstogetherinaroomwithanambienttemperatureof75
6 2°F (24 6 1°C).Avoid any circumstances that would result
9.8 Install the flow meter (see 6.11) such that total water
insomedishesbeingatdifferenttemperaturefromothers,such
flow to the booster and dishwasher is measured Install a
as being stored in the air path of an HVAC supply register.
separate water meter for each water machine connection
Determine the bulk temperature using a surface temperature
including any cold water connections.
probe (6.21), measuring the temperature of one plate every
9.9 Install a temperature sensor (see 6.14) within ⁄2 in. (1.3
third dishrack going into the machine.Average these tempera-
cm) of the factory installed wash temperature sensor.
tures to determine the bulk temperature.
9.10 Install a temperature sensor (see 6.14) in the sanitizing
9.12 Preparation of Glass-Loads (for undercounter ma-
rinse at the inlet to the rinse manifold (usually rinse agent
chines):
injection port).
9.12.1 This section describes preparation of six glassloads
9.10.1 Installatemperaturesensorateachofthewaterinlets
and an empty rack to be used in the washing energy perfor-
tothemachine(see6.14).Forheatrecoverymachinesmeasure
mance test for undercounter dishmachines.
temperature for both hot and cold water inlets. The thermo-
9.12.2 An important feature of the washing energy perfor-
couple probe shall be installed so that the thermocouple is
mance test is that every dishwasher is subjected to the same
immersed in the incoming water.Acompression fitting should
thermal load. To accomplish this, the tester must control some
be installed first into the plumbing for both inlets. A junction
of the factors that affect the thermal load. These factors are:
fitting may be installed in the plumbing line that would be
9.12.2.1 The total weight of the glasses,
compatible with the compression fitting.
9.12.2.2 The weight of the (empty) racks, and
9.10.2 If the machine has an external booster heater, install
9.12.2.3 The initial temperature of the glasses and racks.
a temperature sensor in the inlet and outlet of the external
9.12.3 The weight of the dry glassracks is specified in 6.16
booster heater. The sensors should be installed with the probe
as 4.8 6 0.2 lb (2.2 6 0.09 kg) per rack. If they weigh more
immersed in the water. If the machine has an internal booster
than 5.0 lb, trim away material until they weigh 4.8 6 0.2 lb.
heater and it is not possible to measure rinse temperature
To see what parts of the rack are not needed for the test and
directly, a thermocouple should be installed on the outer
may therefore be trimmed, it may be desirable to load the rack
surface of the booster heater.
astheywillbeusedduringthetest.Theloadingisexplainedin
9.10.3 For non-pumped rinse machines, replace the factory
9.12.4 and 9.12.5.
rinse pressure gauge with specified gauge per 6.4.
9.12.4 Prepare six glassloads as described in this and the
following step (9.12.5). The six glassloads must have 5.75 6
9.11 Preparation of Dish-Loads (for upright door ma-
0.25 lb (2.6 6 0.1 kg) of glasses. Ideally, this simply requires
chines):
eighteen glasses described in 6.18. If the total weight of the
9.11.1 This section describes preparation of 10 dishloads
eighteen glasses does not fall within the range, then add or
and an empty rack to be used in the washing energy perfor-
remove no more than one glass per rack.
mance test washing energy performance test for upright door
9.12.5 Insert the glasses inverted and spaced evenly in the
machines.
rack. The glass spacing shall be the same on all racks.
9.11.2 An important feature of the washing energy perfor-
9.12.6 Thebulktemperatureoftheglassloadsmustbe75 6
mance test is that every dishwasher is subjected to the same
2°F (24 6 1°C). This can be accomplished by storing the
thermal load. To accomplish this, the tester must control some
glassloads together in a room with an ambient temperature of
of the factors that affect the thermal load. These factors are:
75 6 2°F (24 6 1°C). Avoid any circumstances that would
9.11.2.1 The total weight of the dishes,
result in some glasses being at different temperature from
9.11.2.2 The weight of the (empty) racks, and
others, such as being stored in the air path of an HVAC supply
9.11.2.3 The initial temperature of the dishes and racks.
register. Determine the bulk temperature using a surface
9.11.3 Theweightofthedrydishracksisspecifiedin6.15as
temperatureprobe(6.21),measuringthetemperatureofatleast
4.4 6 0.2 lb (2 6 0.09 kg) per rack. If they weigh more than
three glasses (one front, one center, and one rear) of each
4.6 lb (2.1 kg), trim away material until they weigh 4.4 6 0.2
glassrack. Average these temperatures to determine the bulk
lb (2 6 0.09 kg). To see what parts of the rack are not needed
temperature.
for the test and may therefore be trimmed, it may be desirable
toloadtherackastheywillbeusedduringthetest.Theloading 9.13 Preparation of Pan-Loads (for pot and pan machines):
is explained in 9.11.4 and 9.11.5. 9.13.1 This section describes preparation of six pan loads
and an empty rack to be used in the washing energy perfor-
9.11.4 Prepare ten dishloads as described in this and the
following step (9.11.5). The ten dishloads must have 13.0 6 mance test for pot and pan machines.
0.5 lb (5.9 6 0.2 kg) of plates. Ideally, this simply requires ten 9.13.2 An important feature of the washing energy perfor-
9-in. plates. If the total weight of the ten 9-in. plates does not mance test is that every dishwasher is subjected to the same
F1696 − 20
thermal load. To accomplish this, the tester must control some 10.1.3 For gas dishwashers, energy calculations shall be in
of the factors that affect the thermal load. These factors are: accordance with 11.3.
9.13.2.1 The total weight of the pans, 10.1.4 For dishwashers that use steam coils for tank or
9.13.2.2 The weight of the (empty) racks, and booster heat, the steam temperature, pressure, and instanta-
neous or average volumetric flow rate at dishwasher inlet shall
9.13.2.3 The initial temperature of the pans and racks.
be recorded at intervals no greater than one second of every
9.13.3 The same racks should be used for pot and pan
test. Cumulative flow rate and average temperatures and
dishwashers as the dish racks. The weight of the dry pan rack
pressures can be measured and recorded at an interval of5sor
is specified in 6.15 as 4.4 6 0.2 lb (2 6 0.09 kg) per rack. If
less. Barometric pressure has to be recorded for every run or
they weigh more than 4.6 lb (2.1 kg), trim away material until
idle performed on the dishwasher. Make any necessary correc-
theyweigh4.4 60.2lb(2 60.09kg).Toseewhatpartsofthe
tions to the measurements as required by the instruments (that
rack are not needed for the test and may therefore be trimmed,
is, correction for elevation of pressure gauge above pressure
it may be desirable to load the rack as they will be used during
line, etc.).
the test. The loading is explained in 9.13.4 and 9.13.5.
9.13.4 Prepare six pan loads as described in this and the
NOTE 6—When the test procedure specifies to use the data plate or
following step (9.13.5).The six pan loads must have 9.6 6 0.2
manufacturer’s recommendations, instructions, specifications, or
lb (4.34 6 0.09 kg) of sheet pans. Ideally, this simply requires requirements, the information source should be used in the following
order of preference: data plate, user manual, specification sheet, commu-
three aluminum sheet pans described in 6.20.
nication with manufacturer.
9.13.5 Insert the three pans vertically and spaced evenly in
10.1.5 Fordishwasherswithsteamcoiltankorboosterheat,
the rack. The pan spacing shall be the same on all racks.
with the exterior service door(s) closed, allow the dishwasher
9.13.6 The bulk temperature of the pans must be 75 6 2°F
tank to idle for one “on” cycle. As the tank or booster heater
(24 6 1°C). This can be accomplished by storing the pan load
cycles on for the second time, record the amount of time
together in a room with an ambient temperature of 75 6 2°F
between steam entering the volumetric flow meter and exiting
(24 61°C).Avoidanycircumstancesthatwouldresultinsome
as condensate with a stopwatch as t (seconds). This time
pans being at different temperature from others, such as being delay
delay is used to compare the data from the inlet to the
stored in the air path of an HVAC supply register. Determine
correspondingdatafromtheoutlet.Adjusttestingtimessothat
the bulk temperature using a surface temperature probe (6.21),
thereisenoughdatatoaccountforthisdelay.Alternately,ifthe
measuring the temperature of each pan per rack.Average these
time delay cannot be determined using this method, it may be
temperatures to determine the bulk temperature.
estimated by dividing the volume of the heat exchanger by the
average flow during the first complete heater “on” cycle.
10. Procedure
10.2 Booster Temperature Calibration (High Temperature
10.1 General:
Machines):
10.1.1 Obtainandrecordthefollowingforeachrunofevery
10.2.1 For external booster heaters, while monitoring the
test (gas, electric, and steam coil units).
water inlet of the booster heater or water source and dish-
10.1.1.1 Voltage while elements are energized, and
washer (rinse manifold) temperature, initiate a dishwasher
10.1.1.2 Measured peak input rate during or immediately
cycle. Adjust the booster heater or water source to the
prior to test (does not include motor starting load).
manufacturer’s recommended sanitizing rinse temperature 6
10.1.2 For dishwashers with a gas powered tank heater or
2°F, if user adjustable. If the manufacturer does not have a
booster, the following shall be obtained and recorded for each
recommended external booster heater setting, then set the
run of every test if the gas meter does not already correct the
booster heater thermostat such that the average temperature of
gas volume based on temperature and pressure:
water at the dishwasher manifold (measured only during the
10.1.2.1 Higher heating value,
rinse) is between 180°F and 195°F (82 and 91°C). If the
10.1.2.2 Standard gas conditions for calculation in 11.3,
machine is supplied with an internal booster heater, retain the
10.1.2.3 Measured gas temperature,
factory setting of the thermostat.
10.1.2.4 Measured line gas pressure (before pressure
10.2.2 Run two machine cycles with an empty dishrack
regulator), and
placed in the machine to confirm that the stabilized flowing
10.1.2.5 Barometric pressure.
sanitizing rinse temperature is above the manufacturer’s rated
sanitizing rinse temperature (or above 180°F (82°C) if the
NOTE4—Foragasappliance,thequantityofheat(energy)generatedby
thecompletecombustionofthefuelisknownastheheatingvalue,heatof
manufacturerdoesnotprovidearatedsanitizingrinsetempera-
combustion, or calorific value of that fuel. For natural gas, this heating
ture). If the stabilized flowing sanitizing rinse temperature is
value varies according to the constituents of the gas. It is measured in
3 below the manufacturer’s data plate rated sanitizing rinse
Btu/ft . The heating value should be obtained during testing and used in
temperature (or below 180°F (82°C) if the manufacturer does
the determination of the energy input to the appliance.
NOTE5—Thepreferredmethodfordeterminingtheheatingvalueofgas not provide a rated sanitizing rinse temperature), adjust the
supplied to the dishwasher under testing is by using a calorimeter or gas
thermostat per the manufacturer’s instructions if it is user
chromatograph in accordance with accepted laboratory procedures. It is
adjustable not to exceed manufacturer’s rated temperature
recommended that all testing be performed with gas with a heating value
+15°F. Submerged thermocouple probes may take up to5sto
3 3
between 1000 and 1075 Btu/ft (37 300 to 40 100 kJ/m ). The use of
stabilize during rinse, so the first5sof rinse temperature data
“bottle”naturalgaswithacertifiedheatingvaluewithinthespecified1000
3 3
to1075Btu/ft (37300to40100kJ/m )rangeisanacceptablealternative. may be discarded.
F1696 − 20
10.3 Tank Heater Maximum Energy Input Rate (that is, 10.4 Booster Maximum Energy Input Rate (that is, maxi-
maximum power): mum power):
10.4.1 Ifthereisadataplateratingoraratingprintedonthe
10.3.1 The maximum energy input rate determination is
heating element for the booster heater, follow the steps below.
used to verify that the dishwasher is operating within manu-
If the booster heater is included as part of a total power
facturer specifications. If there is a data plate rating or a rating
consumption data plate rating, follow the steps below while
printed on the heating element for the tank heater, follow the
monitoring the total power consumption for all components
steps below. If the tank heater is included as part of a total
included in the rating.
power consumption data plate rating, follow the steps below
10.4.2 Instruments shall be connected so that only the
while monitoring the total power consumption for all compo-
energy (for gas or steam booster heat) or power (for electric
nentsincludedintherating.Tanklessdishwashingmachinesdo
booster heat) consumption of the booster heater is measured.
not have tank heating elements.
Fill the booster heater with water.
10.3.2 Instruments shall be connected so that only the
10.4.3 For electric booster heaters, commence monitoring
energy(forsteamandgastankheat)orpower(forelectrictank
the power of the booster heater when the booster heater cycles
heat) consumption of the tank heater is measured. Fill the
on. Stop monitoring the power when the booster heater cycles
Dishwasher tank with water. For electric tank heaters, com-
off. Record the maximum power value as the “maximum
mence monitoring the power of the tank heater when the tank
energy input rate”. For gas booster heaters, allow the tank
heater cycles on. Stop monitoring the power when the tank
heater to idle for one “on” cycle to allow the burner orifices to
heater cycles off. Record the maximum power value as the
heat up. Commence monitoring the elapsed time and energy
“maximum energy input rate”. For gas tank heaters, allow the
consumption of the booster heater when the booster heater
tank heater to idle for one “on” cycle to allow the burner
cyclesonforthesecondtime.Stopmonitoringtheelapsedtime
orificestoheatup.Commencemonitoringtheelapsedtimeand
andenergyconsumptionoftheboosterheaterwhenthebooster
energy consumption of the tank heater when the tank heater
heater cycles off. Record the time and energy consumption of
cyclesonforthesecondtime.Stopmonitoringtheelapsedtime
the booster heater during the complete “on” cycle. For steam
and energy consumption of the tank heater when the tank
coil booster heaters, commence monitoring the elapsed time
heater cycles off. Record the time and energy consumption of
andenergyconsumptionoftheboosterheaterwhenthebooster
the tank heater during the complete “on” cycle. For steam coil
heater cycles on. Stop monitoring the elapsed time and energy
tank heaters, commence monitoring the elapsed time and
consumption of the booster heater when the tank heater cycles
energy consumption of the tank heater when the tank heater
off. Record the time and energy consumption of the booster
cycles on. Stop monitoring the elapsed time and energy
heater during the complete “on” cycle. For machines with
consumptionofthetankheaterwhenthetankheatercyclesoff.
steamcoilboosterheat,usinganappropriatelysizedvesselthat
Record the time and energy consumption of the tank heater
is completely dry, catch all condensate from the outlet during
during the complete “on” cycle. For machines with steam coil
the test. Weigh the filled vessel, subtracting the weight of the
tankheat,usinganappropriatelysizedvesselthatiscompletely
capture vessel to calculate the weight of the condensate.
dry, catch all condensate from the outlet during the test.Weigh
Measure the temperature of the condensate in order to obtain
the filled vessel, subtracting the weight of the capture vessel to
the steam condensate density. Calculate the total mass of the
calculate the weight of the condensate. Measure the tempera-
inlet steam during the test and
...

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 − 18 F1696 − 20 An American National Standard
Standard Test Method for
Energy Performance of Stationary-Rack, Door-Type
Commercial 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 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. Machines designed to be
interchangeable in the field from high temp and low temp (that is, Dual Sanitizing Machines) and vice versa, shall be tested at both
settings. Machines should be set for factory settings. If a dishwasher includes a booster heater as an option, energy should be sub
metered separately for the booster heater. When the test method specifies to use the data plate or manufacturer’s recommendations,
instructions, specifications, or requirements, the information source shall be used in the following order of preference and
documented in the test report: data plate, user manual, communication with manufacturer.
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 10.3).
1.3.1.2 Maximum energy input rate of the booster heater, if applicable (see 10.4).
1.3.1.3 Water consumption calibration (see 10.5).
1.3.1.4 Booster temperature calibration, if applicable (see 10.2).
1.3.1.5 Tank temperature calibration (see 10.7.6.110.7.7.1 and 10.7.6.210.7.7.2).
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 door(s) closed) (see 10.8).
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 March 1, 2018Sept. 1, 2020. Published March 2018October 2020. Originally approved in 1996. Last previous edition approved in 20152018 as
F1696 – 15.F1696 – 18. DOI: 10.1520/F1696-18.10.1520/F1696-20.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F1696 − 20
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, health, and environmental practices and determine the applicability of
regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization
established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued
by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents
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
2.2 NSF Standards:
NSF/ANSI 3 Commercial Warewashing Equipment
NSF/ANSI 170 Glossary of Foodservice Terms
2.3 ASHRAE Document:
ASHRAE Guideline 2-1986 (RA90) Engineering Analysis of Experimental Data
3. Terminology
3.1 Definitions:
3.1.1 ambient temperature, n—defined in NSF/ANSI 170-2014; Section 3.3.
3.1.2 auxiliary rinse, n—defined in NSF/ANSI 170-2014; Section 3.5.
3.1.3 average tank temperature, n—temperature of the wash tank measured within ⁄2 in. of the factory installed thermostat bulb.
The temperature is measured and averaged during the 10 rack (6 racks for pot and pan or for undercounter) loaded room
temperature washing test. The time interval for averaging includes washing, rinsing, dwell, energy recovery (for heat recovery
dishwashers), wash tank temperature recovery and loading. For upright machines, the temperature averaged over the entire period
starting with the first loaded dish rack and ending with the elapsed interval period after the last rack is washed. For undercounter
machines, the measurement period ends when both wash tank and booster elements have cycled off after the last load is washed.
Stabilization loads should not be included in the average wash tank temperature.
3.1.4 booster heater, n—water heater for taking supply hot water (typically 140°F) 140°F (60°C) up to 180°F (82°C)) for sanitizing
rinse; the booster heater may be separate from dishwasher or integral. Booster heater is defined in NSF/ANSI 170-2014; Section
3.224.1.
3.1.5 chemical dump type machine, n—a low temp, stationary rack machine with a pumped recirculated sanitizing rinse.
3.1.6 chemical sanitizing (low temp) machine, n—a machine that applies a chemical sanitizing solution to the surfaces of dishes
to achieve sanitization.
3.1.7 chemical sanitizing rinse, n—defined in NSF/ANSI 170-2010; Section 3.170.
3.1.8 cycle rate, n—the number of loaded dishracks washed per hour during the Washing Energy Performance test.
For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM Standards
volume information, refer to the standard’s Document Summary page on the ASTM website.
Available from NSF International, P.O. Box 130140, 789 N. Dixboro Rd., Ann Arbor, MI 48113-0140, http://www.nsf.org.
Available from American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE), 1791 Tullie Circle, NE, Atlanta, GA 30329,
http://www.ashrae.org.
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3.1.9 dishwasher, n—a machine that uniformly washes, rinses, and sanitizes eating and drinking utensils and cookware.
3.1.10 dual sanitizing machine, n—a machine designed to operate as either a high temp or low temp machine.
3.1.11 dwell mode, n—for stationary rack machines, the dishwasher is in dwell mode when it is actively running a cycle but is
not in wash or rinse modes.
3.1.12 energy saver mode, n—operational setting that is designed to reduce energy during idle mode through temporary shut-down
of certain machine components (pumps or belt motors) or reduction of certain temperature set points.
3.1.13 factory settings, n—a setting that has been programmed or adjusted at the factory and is representative of the way that
model is set up initially. These settings are the default settings for the machine and may or may not be user adjustable.
3.1.14 flow pressure, n—defined in NSF/ANSI 170-2014; Section 3.76.
3.1.15 fresh water, n—defined in NSF/ANSI 170-2014; Section 3.85.
3.1.16 glasswashing, n—a stationary rack, under counter machine specifically designed to clean and sanitize glasses.
3.1.17 heat recovery dishwasher, n—warewashing equipment with heat recovery systems; a heat exchanger that recovers energy
from other sources for the purpose of heating potable water. This includes but is not limited to drain water heat exchangers, wash
compartment heat exchangers, exhaust heat exchangers, and supplemental heat pumps.
3.1.18 hot water sanitizing (high temp) machine, n—a machine that applies hot water to the surfaces of dishes to achieve
sanitization.
3.1.19 hot water sanitizing rinse, n—defined in NSF/ANSI 170-2010; Section 3.171.
3.1.20 idle mode, n—for all dishwasher types, the dishwasher is in idle mode when it is not actively running but is still powered
on and ready to wash dishes while maintaining the tank or tanks at the required temperature.
3.1.21 idle rate, n—rate of energy consumed by the dishwasher while “holding” or maintaining the heated tank water at the
thermostat(s) set point during the time period specified.
3.1.22 line pressure, n—defined in NSF/ANSI 170-2014; Section 3.115.
3.1.23 loads:
3.1.23.1 dishload, n—a peg type, polypropylene dishrack of a specified weight, loaded with ten 9-in. plates of a specified
weight, used to put a thermal load on the dishwasher during the washing energy performance test.
3.1.23.2 glassload, n—6 glasses by 6 glasses, polypropylene glass rack of a specified weight, loaded with eighteen 8-fl oz (237
ml) glasses, used to put a thermal load on the dishwasher during the washing energy performance test.
3.1.24 non-recirculating pumped sanitizing rinse, n—defined in NSF/ANSI 170-2014; Section 3.131.
3.1.25 post-sanitizing rinse, n—defined in NSF/ANSI 170-2014; Section 3.174.
3.1.26 pot, pan, and utensil, n—a stationary rack, door type machine designed to clean and sanitize pots, pans, and kitchen utensils.
3.1.27 prewashing unit, n—defined in NSF/ANSI 170-2014; Section 3.150.
3.1.28 pumped rinse, n—defined in NSF/ANSI 170-2014; Section 3.154.
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3.1.29 rack, n—defined in NSF/ANSI 170-2014; Section 3.157.
3.1.30 rated temperature, n—dishwasher’s rated data plate minimum operating tank temperature as determined by NSF/ANSI 3.
3.1.31 recirculating final sanitizing rinse, n—defined in NSF/ANSI 170- 2014; Section 3.162.
3.1.32 rinse mode, n—for stationary rack machines, the dishwasher is in rinse mode when it is at the end of the actively running
cycle and is spraying hot water or chemical sanitizing rinse water or a post-sanitizing rinse. If there is a post-sanitizing rinse, it
shall be included in rinse mode.
3.1.33 sanitization, n—defined in NSF/ANSI 170-2014; Section 3.178.
3.1.34 sanitizing rinse, n—defined in NSF/ANSI 170-2010; Section 3.173.
3.1.35 sanitizing solution, n—defined in NSF/ANSI 170-2014; Section 3.179.
3.1.36 stationary rack machine, n—a dishwashing machine in which a rack of dishes remains stationary within the machine while
subjected to sequential wash and rinse sprays. This definition also applies to machines in which the rack revolves on an axis during
the wash and rinse cycles.
3.1.37 tank heater idle energy rate, n—rate of energy consumed by the dishwasher while “holding” or maintaining the heated tank
water at the thermostat(s) set point during the time period specified.
3.1.38 uncertainty, n—measure of systematic and precision errors in specified instrumentation or measure of repeatability of a
reported test result.
3.1.39 undercounter dishwasher, n—Specification F953 Type III machines, a stationary rack machine with an overall height of 38
inches or less, designed to be installed under food preparation workspaces. Under counter dishwashers can be either chemical or
hot water sanitizing, with an internal or external booster heater for the latter.
3.1.40 upright door-type dishwasher, n—Specification F857 Type I (straight through model) and Type II (corner model) and F953
Type I (straight through model) and Type II (corner model) machines, stationary rack machine designed to accept a standard 20
inch × 20 inch by 20 in. (51 by 51 cm) dish rack, which requires the raising of a door to place the rack into the wash/rinse chamber.
Closing of the door typically initiates the wash cycle. Subcategories of single tank, stationary door type machines include: single
rack, double rack, pot, pan and utensil washers, chemical dump type and hooded wash compartment (“hood type”). Single tank,
door type models can be either chemical or hot water sanitizing, with an internal or external booster heater for the latter.
3.1.41 user adjustable, n—a setting that can be adjusted by the operator without tools and can be adjusted without removal of
panels. These settings cannot be accessed through password protected service menus that are described in the service manual.
These settings can be accessed through menus without passwords and are described in user manuals. Password protection that
allows the manager to access the settings is considered user adjustable. Button combinations not described in the user manual are
considered passwords.changed by an end user without having access to features reserved for appliance technicians. A password
usually separates user adjustable and technician adjustable features in digital appliance controls. Nonuser adjustable manual
controls require a panel to be removed to access that feature.
3.1.42 washing, n—defined in NSF/ANSI 170-2014; Section 3.222.
3.1.43 wash mode, n—for stationary rack machines, the dishwasher is in wash mode when it is actively running a cycle and is
spraying wash water (that is, water that is neither part of the sanitizing rinse, nor post sanitizing rinse).
3.1.44 water heater, n—defined in NSF International/American National Standards Institute (NSF/ANSI) 170-2014: Glossary of
Food Equipment Terminology; Section 3.224.
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4. Summary of Test Method
4.1 The booster temperature (for high temperature machines) and wash tank temperature are calibrated and verified.
4.2 The maximum energy input rate of the tank heater and the booster heater is determined to check whether the dishwasher is
operating at the manufacturer’s rated input. If the measured input rate is not within 5 % of the rated input or the rating printed on
the heating element, all further testing ceases.
NOTE 1—It is the intent of the testing procedure herein to evaluate the performance 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 either 208 or 240 volts (V) with no change in components), the voltage selected by the
manufacturer or tester, or both, shall be reported. If a dishwasher is designed to operate at two voltages without a change in the resistance of the heating
elements, the performance of the unit (for example, recovery time) may differ at the two voltages. Therefore the tests may be performed at both voltages
and results reported accordingly.
4.3 The water consumption is adjusted to the manufacturer’s rated water consumption per NSF/ANSI Standard 3. Report the
measured consumption and confirm that it is within 5 % of the NSF rating. If the difference is greater than 5 %, terminate testing
and contact the manufacturer. The manufacturer may make appropriate changes or adjustments to the dishwasher 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 maintained, but no washing
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 (see 10.9).
4.6 The dishwasher and booster energy consumption per rack of dishes or glasses is determined by washing racks loaded with a
specified quantity of dishes or glasses (see 10.7).
4.7 Water consumption is monitored during testing to determine the rate of water usage.
5. 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.
6. Apparatus
NOTE 2—For all instruments, the specifications may be better than specified. Values provided are intended to be the minimum or maximum (depending
on which is the worst case for the parameter) allowable.
6.1 One or Two watt-hour (Wh) Meters, for measuring the electrical energy consumption of the tank heaters, pump motor, and
booster heater (if applicable), shall have a resolution 10 Wh or better and a minimum accuracy 1.5 % of the measured value for
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any demand greater than 100 W. For any demand less than 100 watts (W), the meter shall have a resolution of 10 Wh or better
and a minimum accuracy of 10 % of the measured value.
6.2 Gas Meter(s), for measuring the gas consumption of tank heater or booster heater, or both, shall have a resolution of at least
3 3 3
0.1 cubic feet (ft ) (0.003 m ), a minimum accuracy of 1 % of the measured value for any demand greater than 2.2 ft /hour (h)
3 3 3
(0.06 m /h), and shall be capable of measuring flows between at least 0 and 250 ft /h. /h (7.08 m /h). Pilot light gas consumption
should be measured for at least an 8 h period.
6.3 One or Two Steam Flow Meters, for measuring the flow of steam to tank heaters and or booster heater, if applicable. They shall
3 3
have a resolution of at least 0.01 ft (0.0003 m ), a maximum accuracy no greater than 1 % of the measured value, and shall be
3 3
capable of measuring flows between at least 0.0 and 50 ft /h (1.42 m /h) and recording data at least as frequently as every second.
6.4 Pressure Gauge, for measuring the pressure of steam to steam coils and steam injector. It shall have a resolution of at least
0.5 pounds per square inch gage (psig) (3.4 kPa), a minimum accuracy of 61 % of the measured value, and shall be capable of
measuring flows between at least 0 and 100 psig.psig (689.5 kPa).
6.5 Canopy Exhaust Hood, mounted in agreement with manufacturer’s requirements and operating at the dishwasher
manufacturer’s recommended ventilation rate, if applicable, or a nominal 300 to 500 cubic feet per minute (cfm) (141.5 to 236.0
L/s) ventilation rate if the manufacturer does not provide a recommended ventilation rate. Report the ventilation rate used for the
tests.
6.6 Pressure Gauge, for monitoring natural gas pressure. It shall have a range of 0 to 10 inches water (in. H O) (0 to 2.5 kPa),
a resolution of at least 0.1 in. H O (125 Pa), and a maximum accuracy of 3 % of the measured value.
6.7 Pressure Gauge, for water consumption test. It shall be capable of measuring at least 0 to 30 pounds per square inch gage
(psig) (0 to 207 kPa) with a resolution of at least 1 psig (6.9 kPa) and a maximum uncertainty of 3% 3 % of the measured value.
6.8 Temperature Sensor, for measuring natural gas and ambient air temperatures in the range of 50 to 100°F (10 to 40°C), with
a resolution of at least 0.5°F (0.3°C) and a minimum accuracy of 1 %.
6.9 Temperature Sensor, for measuring steam temperatures for dishwashers with steam coil tank or booster heat, in the range of
200 to 300°F, 300°F (93 to 149°C), with a resolution of at least 0.5°F (0.3°C) and a maximum accuracy of 1 %.
6.10 Barometer, for measuring absolute atmospheric pressure, to be used for adjustment of measured natural gas volume to
standard conditions, if the gas flow meter does not correct for pressure, or for calculating absolute pressure from gage pressure if
the pressure gauge does not correct for atmospheric pressure for steam coil tank or booster heat. It shall have a resolution of at
least 0.2 in. mercury (in. Hg) (670 Pa) and a maximum accuracy of 0.2 in. Hg (670 Pa).
6.11 Flow Meter, for measuring water consumption of the dishwasher. The calibrated flow meters shall have a resolution of at least
0.01 gal (40 mL), a maximum accuracy of 1 % full scale and shall be capable of measuring flow rates as low as 0.2 gpm (13 mL/s).
The maximum flowrate of the machine should not exceed 90 % of the meter’s upper measurement range. If using a data acquisition
system, water meters should have the capability of outputting a minimum of 100 pulses per gallon.
6.12 Stop Watch, with a 0.1 second (s) resolution and an accuracy of 6 2% of the time period being measured.
6.13 Analytical Balance Scale, or equivalent, for measuring weight of dishes or glasses and dish- or glassracks used in the dish
load or glassload energy test. Capable of weighing a minimum of 20 lb (9 kg). It shall have a resolution of at least 0.01 lb (5 g)
and a accuracy of 0.01 lb (5 g) or better.
6.14 Temperature Sensor, with a range from –2050 to 400°F (–30250°F (10 to 200°C),121°C), a resolution of at least 0.2°F
(0.1°C), a maximum accuracy of 1 %, and a response time of less than 2 s, for measuring tank temperature and booster and
dishwasher inlet temperature. For tankless dishwashing machines, the temperature should be measured in the sump. For
dishwashing machines with steam coil tank or booster heat, the thermocouple probes shall be used for measuring the condensate
water outlet temperature. Calibrated Type K Z424 GA thermocouple wire with stainless steel sheath and ceramic insulation is the
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recommended choice for booster and dishwasher inlet temperature. The thermocouple probe can be fed through a compression
fitting so as to submerse the exposed junction in the booster and dishwasher inlets.
3 3
6.15 Dishracks, minimum of 10 20ten 19 ⁄4 inch (in.) by 2019 ⁄4 in., peg type, by 4 in. (50.2 by 50.2 by 10.2 cm), peg type,
polypropylene, commercial, or acceptable equivalent (e.g.: Metro Mdl P2MO). (for example, Carlisle RP14, Cambro
PR314L40151). Each shall weigh 4.4 6 0.2 lb (2 6 0.09 kg) and are used in the washing energy performance test.
3 3 3
6.16 Glassracks, minimum of 6, 36 glass compartment medium plus, 19 ⁄4 by 19 ⁄4 by 5–6 in. Six(50.2 ⁄8 in. high by 50.2 by
7 7 13
12.7–15.2 cm) with compartments measuring 2 ⁄8 by 2 ⁄8 by 44–5 ⁄16 in., in. (7.3 by 7.3 by 10.2–12.7 cm), polypropylene,
commercial, or acceptable equivalent. equivalent (for example, Vollrath 52714, Cambro 36S418119). Each shall weigh 4.8 6 0.2
lb (2.2 6 0.09 kg) and are used in the washing energy performance test. Polypropylene holding 36 glasses (height).
6.17 Plates, minimum of 100, 9 in., in. (23 cm), ceramic-glazed, weighing 1.3 6 0.05 lb (0.6 6 0.02 kg) each. If plates, meeting
these criteria cannot be obtained, then it will be necessary to acquire saucers, as specified in 6.19. See 9.11 prior to obtaining these
plates.
5 5
6.18 Glasses, minimum of 108, 8 oz (237 ml) double bulge milk glasses 3 ⁄8 in. (9.2 cm) in height and 2 ⁄8 in. (6.6 cm) in diameter
(for example: Libbey 618, Anchor/Oneida 7708U), weighing 0.35 lb (159 g) each. If glasses meeting these criteria cannot be
obtained, then add or remove no more than one glass per rack that will together equal the required total weight of 5.75 6 0.25
lb (2.6 6 0.1 kg) for the glasses alone (i.e., (that is, excluding the rack weight).
6.19 Saucers, ceramic-glazed, weighing less than 0.5 lb each. See 9.11 for an explanation of why these may be required.
6.20 Pans, minimum of 18 aluminum, solid 23 gauge pans, weighing 3.2 lb (1.5 kg) each with a total weight of 9.6 6 0.2 lb (4.4
6 0.09 kg) for 3 pans.
6.21 Surface Temperature Thermocouple Probe, for measuring the plate or glass temperature. Resolution and uncertainty shall be
the same as in 6.14.
6.22 Vessel, for capturing the sanitizing and post-sanitizing rinse water, shall be large enough (depending on the tank volume) to
capture the water consumed during the entire water consumption test.
6.23 Scale, for water consumption test, in lieu of flow meter, shall be capable of measuring at least 0-50 pounds (lb) 0 to 50 lb
(0 to 22.7 kg) with a resolution of at least 0.1 lb (0.05 kg) and an accuracy of 6 0.1 lb 60.1 lb (0.05 kg) or better.
7. Materials
7.1 As specified in 6.15 and 6.16, the dishracks or glassracks must be made of polypropylene. This is required because the test
method assumes a specific heat of 0.39 Btu/(lb × °F). One verification that a rack is polypropylene is if it has the recycling symbol
No. 5 on it with the letters “PP” below the symbol.
8. Sampling
8.1 Dishwasher—A representative production model shall be selected for performance testing.
9. Preparation of Apparatus
9.1 Install the dishwasher in accordance with the manufacturer’s instructions under a 3-feet (ft) 3 by 3-ft (0.91 by 0.91 m) canopy
exhaust hood, operating at a nominal ventilation rate of 100 cfm (47.2 L/s) per linear foot of hood space or in accordance with
manufacturer’s recommendation, if applicable. Record the ventilation rate used for the testing. The associated heating or cooling
system shall be capable of maintaining an ambient temperature of 75 6 5°F (23.9 6 3°C) within the testing environment when
the exhaust ventilation system is working and the appliance is being operated. All packing material and protective packaging shall
be removed. Drain connections shall be accessible with sufficient space to allow capture vessel to be positioned beneath.
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9.2 Install the booster heater (if it is not integral to the dishwasher) in accordance with the manufacturer’s recommendations. The
pipe from the booster outlet to the dishwasher inlet shall be minimized, and shall be wrapped with ⁄2-in. insulation along its entire
length.
9.3 Connect the booster to a supply of water that is within the range of the manufacturer specified input temperatures (not to
exceed 140 6 2°F). For condensing 2°F (60 6 1.1°C)). For high temperature heat recovery machines, connect the cold water
supply to 70 6 3°F (21.1 6 1.7°C) water. For testing purposes, the dishwasher may be connected to a source of water that is at
the manufacturer specified sanitizing rinse temperature in lieu of an external booster heater.
NOTE 3—A heat recovery dishwasher may have a hot and cold water inlet. Typically for rinsing only the cold water is used, while for filling the hot water
is used, sometimes in combination with the cold water.
9.4 Connect the dishwasher to a calibrated energy test meter so that all energy (including tank heater, motors, and controls) is
monitored. Connect the external booster heater to a separate calibrated energy test meter. For steam coil or gas dishwashers, electric
energy consumption shall be simultaneously monitored with steam or gas energy consumption. Internal booster heaters shall be
monitored separately and the booster energy shall be reported separately from the total energy. If it is not possible to measure
booster heater energy separately, it shall be included in the total energy consumption.
9.5 For gas installations, install a pressure regulator (downstream from the meter) to maintain a constant (manifold) pressure of
gas supplied to the dishwasher and booster heater (if applicable) for all tests. Install instrumentation to record both the pressure
and temperature of the gas supplied to the dishwasher and the barometric pressure during each test so that the measured gas flow
can be corrected to standard conditions if the gas flow meter does not already correct for pressure and temperature. For steam coil
tank or booster heat installations, install instruments to provide dry superheated steam to the dishwasher. Adjust the steam supply
pressure to within 62.5 % of the operating pressure specified by the manufacturer. Install instrumentation to record the pressure,
temperature, and volumetric flow rate of the steam supplied to the dishwasher tank heater (and booster heater separately, if
applicable), the pressure and temperature of the condensate exiting the dishwasher (and booster heater separately, if applicable),
and the barometric pressure during each test so that the measured gage pressures can be corrected to absolute pressure.
9.6 For an electric tank or booster heater, confirm (while the elements are energized) that the supply voltage is within 62.5 % of
the operating voltage specified by the manufacturer. If it is not, a voltage regulator may be required during the tests. Record the
test voltage for each test.
9.7 For a gas tank or booster heater, adjust (during maximum energy input) the gas supply pressure downstream from the
appliance’s pressure regulator to within 62.5 % of the operating manifold pressure specified by the manufacturer. Make
adjustments to the appliance following the manufacturer’s recommendations for optimizing combustion, as applicable.
9.8 Install the flow meter (see 6.11) such that total water flow to the booster and dishwasher is measured Install a separate water
meter for each water machine connection including any cold water connections.
9.9 Install a temperature sensor (see 6.14) within ⁄2 in. (1.3 cm) of the factory installed wash temperature sensor.
9.10 Install a temperature sensor (see 6.14) in the sanitizing rinse at the inlet to the rinse manifold (usually rinse agent injection
port).
9.10.1 Install a temperature sensor at each of the water inlets to the machine (see 6.14). For heat recovery machines measure
temperature for both hot and cold water inlets. The thermocouple probe shall be installed so that the thermocouple is immersed
in the incoming water. A compression fitting should be installed first into the plumbing for both inlets. A junction fitting may be
installed in the plumbing line that would be compatible with the compression fitting.
9.10.2 If the machine has an external booster heater, install a temperature sensor in the inlet and outlet of the external booster
heater. The sensors should be installed with the probe immersed in the water. If the machine has an internal booster heater and it
is not possible to measure rinse temperature directly, a thermocouple should be installed on the outer surface of the booster heater.
9.10.3 For non-pumped rinse machines, replace the factory rinse pressure gauge with specified gauge per 6.4.
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9.11 Preparation of Dish-Loads (for upright door machines):
9.11.1 This section describes preparation of 10 dishloads and an empty rack to be used in the washing energy performance test
washing energy performance test for upright door machines.
9.11.2 An important feature of the washing energy performance test is that every dishwasher is subjected to the same thermal load.
To accomplish this, the tester must control some of the factors that affect the thermal load. These factors are:
9.11.2.1 The total weight of the dishes,
9.11.2.2 The weight of the (empty) racks, and
9.11.2.3 The initial temperature of the dishes and racks.
9.11.3 The weight of the dry dishracks is specified in 6.15 as 4.4 6 0.2 lb (2 6 0.09 kg) per rack. If they weigh more than 4.6
lb, lb (2.1 kg), trim away material until they weigh 4.4 6 0.2 lb. lb (2 6 0.09 kg). To see what parts of the rack are not needed
for the test and may therefore be trimmed, it may be desirable to load the rack as they will be used during the test. The loading
is explained in 9.11.4 and 9.11.5.
9.11.4 Prepare ten dishloads as described in this and the following step (9.11.5). The ten dishloads must have 13.0 6 0.5 lb (5.9
6 0.2 kg) of plates. Ideally, this simply requires ten 9-in. plates. If the total weight of the ten 9-in. plates does not fall within the
range, then use the saucers to adjust the total weight. A maximum of three saucers can be added per rack.
9.11.5 Space the plates and saucers evenly on the racks. The plate and saucer spacing shall be the same on all racks.
9.11.6 The bulk temperature of the dishloads must be 75 6 2°F. 2°F (24 6 1°C). This can be accomplished by storing the
dishloads together in a room with an ambient temperature of 75 6 2°F. 2°F (24 6 1°C). Avoid any circumstances that would result
in some dishes being at different temperature from others, such as being stored in the air path of an HVAC supply register.
Determine the bulk temperature using a surface temperature probe (6.21), measuring the temperature of one plate every third
dishrack going into the machine. Average these temperatures to determine the bulk temperature.
9.12 Preparation of Glass-Loads (for undercounter machines):
9.12.1 This section describes preparation of six glassloads and an empty rack to be used in the washing energy performance test
for undercounter dishmachines.
9.12.2 An important feature of the washing energy performance test is that every dishwasher is subjected to the same thermal load.
To accomplish this, the tester must control some of the factors that affect the thermal load. These factors are:
9.12.2.1 The total weight of the glasses,
9.12.2.2 The weight of the (empty) racks, and
9.12.2.3 The initial temperature of the glasses and racks.
9.12.3 The weight of the dry glassracks is specified in 6.16 as 4.8 6 0.2 lb (2.2 6 0.09 kg) per rack. If they weigh more than 5.0
lb, trim away material until they weigh 4.8 6 0.2 lb. To see what parts of the rack are not needed for the test and may therefore
be trimmed, it may be desirable to load the rack as they will be used during the test. The loading is explained in 9.12.4 and 9.12.5.
9.12.4 Prepare six glassloads as described in this and the following step (9.12.5). The six glassloads must have 5.75 6 0.25 lb
(2.6 6 0.1 kg) of glasses. Ideally, this simply requires eighteen glasses described in 6.18. If the total weight of the eighteen glasses
does not fall within the range, then add or remove no more than one glass per rack.
9.12.5 Insert the glasses inverted and spaced evenly in the rack. The glass spacing shall be the same on all racks.
9.12.6 The bulk temperature of the glassloads must be 75 6 2°F. 2°F (24 6 1°C). This can be accomplished by storing the
glassloads together in a room with an ambient temperature of 75 6 2°F. 2°F (24 6 1°C). Avoid any circumstances that would result
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in some glasses being at different temperature from others, such as being stored in the air path of an HVAC supply register.
Determine the bulk temperature using a surface temperature probe (6.21), measuring the temperature of at least three glasses (one
front, one center, and one rear) of each glassrack. Average these temperatures to determine the bulk temperature.
9.13 Preparation of Pan-Loads (for pot and pan machines):
9.13.1 This section describes preparation of six pan loads and an empty rack to be used in the washing energy performance test
for pot and pan machines.
9.13.2 An important feature of the washing energy performance test is that every dishwasher is subjected to the same thermal load.
To accomplish this, the tester must control some of the factors that affect the thermal load. These factors are:
9.13.2.1 The total weight of the pans,
9.13.2.2 The weight of the (empty) racks, and
9.13.2.3 The initial temperature of the pans and racks.
9.13.3 The same racks should be used for pot and pan dishwashers as the dish racks. The weight of the dry pan rack is specified
in 6.15 as 4.4 6 0.2 lb (2 6 0.09 kg) per rack. If they weigh more than 4.6 lb, lb (2.1 kg), trim away material until they weigh
4.4 6 0.2 lb. lb (2 6 0.09 kg). To see what parts of the rack are not needed for the test and may therefore be trimmed, it may be
desirable to load the rack as they will be used during the test. The loading is explained in 9.13.4 and 9.13.5.
9.13.4 Prepare six pan loads as described in this and the following step (9.13.5). The six pan loads must have 9.6 6 0.2 lb (4.34
6 0.09 kg) of sheet pans. Ideally, this simply requires three aluminum sheet pans described in 6.20.
9.13.5 Insert the three pans vertically and spaced evenly in the rack. The pan spacing shall be the same on all racks.
9.13.6 The bulk temperature of the pans must be 75 6 2°F. 2°F (24 6 1°C). This can be accomplished by storing the pan load
together in a room with an ambient temperature of 75 6 2°F. 2°F (24 6 1°C). Avoid any circumstances that would result in some
pans being at different temperature from others, such as being stored in the air path of an HVAC supply register. Determine the
bulk temperature using a surface temperature probe (6.21), measuring the temperature of each pan per rack. Average these
temperatures to determine the bulk temperature.
10. Procedure
10.1 General:
10.1.1 Obtain and record the following for each run of every test (gas, electric, and steam coil units).
10.1.1.1 Voltage while elements are energized, and
10.1.1.2 Measured peak input rate during or immediately prior to test (does not include motor starting load).
10.1.2 For dishwashers with a gas powered tank heater or booster, the following shall be obtained and recorded for each run of
every test if the gas meter does not already correct the gas volume based on temperature and pressure:
10.1.2.1 Higher heating value,
10.1.2.2 Standard gas conditions for calculation in 11.3,
10.1.2.3 Measured gas temperature,
10.1.2.4 Measured line gas pressure (before pressure regulator), and
10.1.2.5 Barometric pressure.
NOTE 4—For a gas appliance, the quantity of heat (energy) generated by the complete combustion of the fuel is known as the heating value, heat of
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combustion, or calorific value of that fuel. For natural gas, this heating value varies according to the constituents of the gas. It is measured in Btu/ft .
The heating value should be obtained during testing and used in the determination of the energy input to the appliance.
NOTE 5—The preferred method for determining the heating value of gas supplied to the dishwasher under testing is by using a calorimeter or gas
chromatograph in accordance with accepted laboratory procedures. It is recommended that all testing be performed with gas with a heating value between
3 3 3
1000 and 1075 Btu/ft (37 300 to 40 100 kJ/m ). The use of “bottle” natural gas with a certified heating value within the specified 1000 to 1075 Btu/ft
(37 300 to 40 100 kJ/m ) range is an acceptable alternative.
10.1.3 For gas dishwashers, energy calculations shall be in accordance with 11.3.
10.1.4 For dishwashers that use steam coils for tank or booster heat, the steam temperature, pressure, and instantaneous or average
volumetric flow rate at dishwasher inlet shall be recorded at intervals no greater than one second of every test. Cumulative flow
rate and average temperatures and pressures can be measured and recorded at an interval of 5 s or less. Barometric pressure has
to be recorded for every run or idle performed on the dishwasher. Make any necessary corrections to the measurements as required
by the instruments (i.e. (that is, correction for elevation of pressure gauge above pressure line, etc.).
NOTE 6—When the test procedure specifies to use the data plate or manufacturer’s recommendations, instructions, specifications, or requirements, the
information source should be used in the following order of preference: data plate, user manual, specification sheet, communication with manufacturer.
10.1.5 For dishwashers with steam coil tank or booster heat, with the exterior service door(s) closed, allow the dishwasher tank
to idle for one “on” cycle. As the tank or booster heater cycles on for the second time, record the amount of time between steam
entering the volumetric flow meter and exiting as condensate with a stopwatch as t (seconds). This time delay is used to
delay
compare the data from the inlet to the corresponding data from the outlet. Adjust testing times so that there is enough data to
account for this delay. Alternately, if the time delay cannot be determined using this method, it may be estimated by dividing the
volume of the heat exchanger by the average flow during the first complete heater “on” cycle.
10.2 Booster Temperature Calibration (High Temperature Machines):
10.2.1 For external booster heaters, while monitoring the water inlet of the booster heater or water source and dishwasher (rinse
manifold) temperature, initiate a dishwasher cycle. Adjust the booster heater or water source to the manufacturer’s recommended
sanitizing rinse temperature 6 2°F, if user adjustable. If the manufacturer does not have a recommended external booster heater
setting, then set the booster heater thermostat such that the average temperature of water at the dishwasher manifold (measured
only during the rinse) is between 180°F and 195°F. 195°F (82 and 91°C). If the machine is supplied with an internal booster heater,
retain the factory setting of the thermostat.
10.2.2 Run two machine cycles with an empty dishrack placed in the machine to confirm that the stabilized flowing sanitizing rinse
temperature is above the manufacturer’s rated sanitizing rinse temperature minus 1°F (or above 180°F (82°C) if the manufacturer
does not provide a rated sanitizing rinse temperature). If the stabilized flowing sanitizing rinse temperature is below the
manufacturer’s data plate rated sanitizing rinse temperature minus 1°F (or below 180°F (82°C) if the manufacturer does not
provide a rated sanitizing rinse temperature), adjust the thermostat per the manufacturer’s instructions if it is user adjustable not
to exceed manufacturer’s rated temperature +15°F. Submerged thermocouple probes may take up to 5 s to stabilize during rinse,
so the first 5 s of rinse temperature data may be discarded.
10.3 Tank Heater Maximum Energy Input Rate (i.e. (that is, maximum power):
10.3.1 The maximum energy input rate determination is used to verify that the dishwasher is operating within manufacturer
specifications. If there is a data plate rating or a rating printed on the heating element for the tank heater, follow the steps below.
If the tank heater is included as part of a total power consumption data plate rating, follow the steps below while monitoring the
total power consumption for all components included in the rating. Tankless dishwashing machines do not have tank heating
elements.
10.3.2 Instruments shall be connected so that only the energy (for steam and gas tank heat) or power (for electric tank heat)
consumption of the tank heater is measured. Fill the Dishwasher tank with water. For electric tank heaters, commence monitoring
the power of the tank heater when the tank heater cycles on. Stop monitoring the power when the tank heater cycles off. Record
the maximum power value as the “maximum energy input rate”. For gas tank heaters, allow the tank heater to idle for one “on”
cycle to allow the burner orifices to heat up. Commence monitoring the elapsed time and energy consumption of the tank heater
when the tank heater cycles on for the second time. Stop monitoring the elapsed time and energy consumption of the tank heater
when the tank heater cycles off. Record the time and energy consumption of the tank heater during the complete “on” cycle. For
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steam coil tank heaters, commence monitoring the elapsed time and energy consumption of the tank heater when the tank heater
cycles on. Stop monitoring the elapsed time and energy consumption of the tank heater when the tank heater cycles off. Record
the time and energy consumption of the tank heater during the complete “on” cycle. For machines with steam coil tank heat, using
an appropriately sized vessel that is completely dry, catch all condensate from the outlet during the test. Weigh the filled vessel,
subtracting the weight of the capture vessel to calculate the weight of the condensate. Measure the temper
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