ASTM F857-17

Standard Specification for Hot Water and Chemical Sanitizing Commercial Dishwashing Machines, Stationary Rack Type

ABSTRACT
This specification covers the material, design, and performance requirements pertinent to the construction of spray-type, stationary rack commercial dishwashing machines that are manually fed yet automatically controlled to uniformly wash, rinse, and sanitize eating and drinking utensils. Representative production models of the washers shall pass performance, operation, leakage, and energy and productivity tests, and should function satisfactorily as specified. Certification, product marking, and packaging are also considered.
SCOPE
1.1 This specification covers manually fed, spray-type, stationary rack, automatically controlled, hot water and chemical sanitizing commercial dishwashing machines.  
1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.  
1.3 The following precautionary caveat pertains only to the test methods portion, Section 12, of this specification: 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.  
1.4 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-Oct-2017
• ICS: 97.040.40 - Dishwashers
• Technical Committee: F26 - Food Service Equipment
• Drafting Committee: F26.01 - Cleaning and Sanitation Equipment

Relations

• Replaces: ASTM F857-12 - Standard Specification for Hot Water and Chemical Sanitizing Commercial Dishwashing Machines, Stationary Rack Type
• Effective Date: 01-Nov-2017
• Refers: ASTM A240/A240M-23a - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-Nov-2023
• Refers: ASTM A436-84(2020) - Standard Specification for Austenitic Gray Iron Castings
• Effective Date: 01-May-2020
• Refers: ASTM B43-20 - Standard Specification for Seamless Red Brass Pipe, Standard Sizes
• Effective Date: 01-Apr-2020
• Refers: ASTM B127-19 - Standard Specification for Nickel-Copper Alloy Plate, Sheet, and Strip
• Effective Date: 01-Nov-2019
• Refers: ASTM F861-14a(2019) - Standard Specification for Commercial Dishwashing Racks
• Effective Date: 01-Oct-2019
• Refers: ASTM A240/A240M-17 - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-Nov-2017
• Refers: ASTM F760-93(2017) - Standard Specification for Food Service Equipment Manuals
• Effective Date: 01-Nov-2017
• Refers: ASTM A240/A240M-16a - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-Dec-2016
• Refers: ASTM A240/A240M-16 - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-May-2016
• Refers: ASTM A29/A29M-15 - Standard Specification for General Requirements for Steel Bars, Carbon and Alloy, Hot-Wrought
• Effective Date: 01-Nov-2015
• Refers: ASTM A240/A240M-15b - Standard Specification for Chromium and Chromium-Nickel Stainless Steel Plate, Sheet, and Strip for Pressure Vessels and for General Applications
• Effective Date: 01-Nov-2015
• Refers: ASTM B43-15 - Standard Specification for Seamless Red Brass Pipe, Standard Sizes
• Effective Date: 01-Oct-2015
• Refers: ASTM A554-15a - Standard Specification for Welded Stainless Steel Mechanical Tubing
• Effective Date: 01-Sep-2015
• Refers: ASTM F1696-15 - Standard Test Method for Energy Performance of Stationary-Rack, Door-Type Commercial Dishwashing Machines
• Effective Date: 01-Aug-2015

Overview

ASTM F857-17 is the standard specification developed by ASTM International for hot water and chemical sanitizing, stationary rack-type commercial dishwashing machines. This standard sets out the material, design, and performance requirements for manually fed, spray-type dishwashers that are automatically controlled to uniformly wash, rinse, and sanitize eating and drinking utensils. The specification ensures commercial dishwashing equipment provides effective sanitation and reliable, safe operation in food service environments.

The standard is frequently referenced by regulatory agencies, purchasers, and manufacturers to ensure consistent quality and compliance with safety and health practices.

Key Topics

• Machine Categories: Covers both hot water sanitizing and chemical sanitizing dishwashers, including details for models equipped with internal or external booster heaters, and those with chemical sanitizer feeders.
• Design Types: Specifies straight-through (in-line) and corner model (90-degree) configurations to fit various commercial kitchen layouts.
• Construction Standards:
  • Use of corrosion-resistant materials (e.g., stainless steel, nickel-copper alloys, compatible plastics).
  • Requirements for wash chambers, doors, spray assemblies, tanks, valves, and pumps.
  • Accessibility for maintenance and cleaning.
• Operation and Performance:
  • Automatic controls for wash, rinse, and sanitizing cycles.
  • Minimum rack size and throughput-minimum of 50 racks per hour.
  • Noise limits not exceeding 80 dB at operating stations.
• Safety and Compliance:
  • Alignment with national regulations including OSHA, UL 921, and NSF/ANSI 3.
  • Electrical, steam, and gas equipment requirements.
  • Backflow protection per ASSE 1004.
• Quality Assurance and Marking:
  • Permanent machine identification and product marking.
  • Certification requirements for third-party compliance (UL, NSF).
  • Inclusion of installation, operation, and maintenance manuals per ASTM F760.
• Testing and Verification:
  • Operational, leakage, and performance testing as per NSF/ANSI 3 and UL 921.
  • Energy and water use profiling following ASTM F1696.

Applications

ASTM F857-17 is widely used in the specification and procurement of commercial dishwashing machines for food service operations such as:

• Restaurants and cafeterias
• Institutional kitchens (hospitals, schools, universities)
• Hotels and hospitality venues
• Catering facilities

The standard ensures that dishwashing equipment:

• Delivers consistent, reliable washing and sanitizing of reusable dinnerware and glassware.
• Meets rigorous health and safety codes for food service.
• Is suitable for both replacement and new kitchen installations where stationary rack-type machines are preferred.

Related Standards

ASTM F857-17 often references and intersects with the following key standards:

• NSF/ANSI 3: Commercial Warewashing Equipment - fundamental for sanitation requirements.
• UL 921: Commercial Dishwashers - electrical safety compliance.
• ASTM F861: Commercial Dishwashing Racks.
• NSF/ANSI 29: Chemical feeders for dishwashing machines.
• NSF/ANSI 51: Food equipment plastics.
• ASTM F760: Food Service Equipment Manuals.
• OSH Act 29 CFR 1910: Occupational safety and health requirements for equipment.
• NFPA 70: National Electrical Code compliance for installation.
• NEMA ICS, NEMA MG-1: Motor and control system requirements.
• ASSE 1004: Backflow prevention in dishwashers.

By following ASTM F857-17, stakeholders in the food service industry ensure they are using equipment that meets internationally recognized sanitation, durability, and performance standards, supporting efficient and hygienic operations.

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:F857 −17 An American National Standard
Standard Specification for
Hot Water and Chemical Sanitizing Commercial
Dishwashing Machines, Stationary Rack Type
ThisstandardisissuedunderthefixeddesignationF857;thenumberimmediatelyfollowingthedesignationindicatestheyearoforiginal
adoption or, in the case of revision, the year of last revision.Anumber in parentheses indicates the year of last reapproval.Asuperscript
epsilon (´) indicates an editorial change since the last revision or reapproval.
This standard has been approved for use by agencies of the U.S. Department of Defense.
1. Scope A554 Specification for Welded Stainless Steel Mechanical
Tubing
1.1 This specification covers manually fed, spray-type, sta-
A582/A582M Specification for Free-Machining Stainless
tionary rack, automatically controlled, hot water and chemical
Steel Bars
sanitizing commercial dishwashing machines.
B43 Specification for Seamless Red Brass Pipe, Standard
1.2 The values stated in inch-pound units are to be regarded
Sizes
as standard. The values given in parentheses are mathematical
B75 Specification for Seamless Copper Tube
conversions to SI units that are provided for information only
B127 Specification for Nickel-CopperAlloy (UNS N04400)
and are not considered standard.
Plate, Sheet, and Strip
1.3 The following precautionary caveat pertains only to the F760 Specification for Food Service Equipment Manuals
test methods portion, Section 12, of this specification: This
F861 Specification for Commercial Dishwashing Racks
standard does not purport to address all of the safety concerns, F1696 Test Method for Energy Performance of Stationary-
if any, associated with its use. It is the responsibility of the user
Rack, Door-Type Commercial Dishwashing Machines
of this standard to establish appropriate safety, health, and
2.2 Federal Regulations:
environmental practices and determine the applicability of
OSHATitle 29 Code of Federal Regulations (CFR) Chapter
regulatory limitations prior to use.
XVII, Part 1910
1.4 This international standard was developed in accor-
2.3 American National Standards:
dance with internationally recognized principles on standard-
ANSI S1.4 Specification for Sound Level Meters
ization established in the Decision on Principles for the
ANSI S1.13 Methods for the Measurement of Sound Pres-
Development of International Standards, Guides and Recom-
sure Levels
mendations issued by the World Trade Organization Technical
2.4 National Electrical Manufacturers Association Stan-
Barriers to Trade (TBT) Committee.
dards:
NEMA ICS Industrial Controls and Systems
2. Referenced Documents
NEMA MG-1 Motors and Generators
2.1 ASTM Standards:
2.5 National Fire Protection Association Standards:
A29/A29M SpecificationforGeneralRequirementsforSteel
NFPA No. 70 National Electrical Code
Bars, Carbon and Alloy, Hot-Wrought
2.6 NSF International Standards, Criteria, and Listings:
A240/A240M Specification for Chromium and Chromium-
NSF/ANSI 3 Commercial Warewashing Equipment
Nickel Stainless Steel Plate, Sheet, and Strip for Pressure
NSF 5 Commercial Hot Water Generating Equipment
Vessels and for General Applications
NSF/ANSI 29 Detergent/Chemical Feeders for Commercial
A276 Specification for Stainless Steel Bars and Shapes
Spray-Type Dishwashing Machines
A436 Specification for Austenitic Gray Iron Castings
AvailablefromU.S.GovernmentPrintingOfficeSuperintendentofDocuments,
This specification is under the jurisdiction of ASTM Committee F26 on Food 732 N. Capitol St., NW, Mail Stop: SDE, Washington, DC 20401, http://
Service Equipment and is the direct responsibility of Subcommittee F26.01 on www.access.gpo.gov.
Cleaning and Sanitation Equipment. Available from American National Standards Institute, 11 W. 42nd St., 13th
Current edition approved Nov. 1, 2017. Published November 2017. Originally Floor, New York, NY 10036.
approved in 1984. Last previous edition approved in 2012 as F857 – 12. DOI: AvailablefromNationalElectricalManufacturersAssn.,2101“L”Street,N.W.,
10.1520/F0857-17. Washington, DC 20037.
2 6
For referenced ASTM standards, visit the ASTM website, www.astm.org, or AvailablefromNationalFireProtectionAssn.,BatterymarchPark,Quincy,MA
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM 02269.
Standards volume information, refer to the standard’s Document Summary page on Available from NSF International, 789 N. Dixboro Rd., Ann Arbor, MI
the ASTM website. 48105-9723.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F857−17
3 3
NSF/ANSI 51 Plastic Materials and Components Used in 4.5 Size and Capacity,Racksof19 ⁄4by19 ⁄4in.(502mm),
Food Equipment nominal, racks at a minimum of 50 racks per hour. (See
NSF Listings–Food Equipment and Related Products, Specification F861).
Components, and Materials
4.6 All dishwashing machines of the same classification,
2.7 Underwriters Laboratories Standard:
model, or material list designation furnished with similar
UL 921 Commercial Dishwashers
options under a specific purchase order shall be identical to the
UL 1453 Electric Booster and Commercial Storage Tank
extent necessary to ensure interchangeability of component
Water Heaters
parts, assemblies, accessories, and spare parts.
2.8 American Society of Sanitary Engineering Standards:
5. Ordering Information
ASSE 1004 Commercial Dishwashers
5.1 Purchasers should select the preferred options permitted
3. Terminology
in this specification and include the following information in
3.1 Definitions of Terms Specific to This Standard:
the procurement document:
3.1.1 commercial dishwashing machines, n—machines that
5.1.1 Title, number, and date of this standard;
uniformly wash, rinse, and sanitize eating and drinking uten-
5.1.2 Category, type, style, class, and size machine required
sils.
(see 4.1);
3.1.1.1 Discussion—The machines shall be capable of re-
5.1.3 Noise level requirements, if other than specified (see
moving physical soil from properly racked and pre-scraped
11.2);
items and sanitizing multiple-use eating and drinking utensils.
5.1.4 When a service-supply valve is required (see 7.4);
The dishwashing machines shall consist of the following
5.1.5 When a standard 40°F (22°C) temperature rise steam,
principal parts: legs, wash chamber hood, tank, doors, spray
orelectric,orgasboosterisrequired,orstipulateiftherequired
assemblies, pumps, motors, controls, piping, valves, heating
temperature rise is more than 40°F (22°C) (see 7.13);
equipment, and accessories. Machines may be either chemical
5.1.6 Electrical power supply characteristics (current,
sanitizing or hot water sanitizing.
voltage, phase, frequency) (see Section 8);
4. Classification 5.1.7 When a detergent feeder is required (see 7.14);
5.1.8 When a rinse agent feeder is required (see 7.15);
4.1 General—Dishwashing machines shall be of the follow-
5.1.9 Sanitizing agent feeder requirements, if applicable
ing category, types, styles, classes, size, and capacity group as
(see 7.16);
specified.
5.1.10 Accessory equipment, spare and maintenance parts
4.2 Category:
required, as suggested by manufacturer;
4.2.1 Category A (Hot Water Sanitizing Model)—This ma-
5.1.11 Treatment and painting if other than specified (see
chineuseshotwatertosanitizethedishesandmaybeprovided
Section 10);
with an internal booster heater or an external booster heater.
4.2.2 Category B (Chemical Sanitizing Model)—This ma- 5.1.12 When energy consumption profiles, water consump-
tion profiles, or productivity profiles are desired (see 12.3); and
chine uses a chemical sanitizing rinse and must be provided
with a chemical sanitizing feeder.
5.1.13 Manufacturer’scertification,whenrequired(seeSec-
tion 13).
4.3 Types:
4.3.1 Type I (Straight-Through Model)—This machine is
6. Materials and Design
used in line with the table on each side.
4.3.2 Type II (Corner Model)—This machine is used in
6.1 All materials shall be specified as follows:
corner placement forming a 90° (1.57 rad) side.
6.1.1 Materials used shall be free from defects that would
4.4 Styles and Classes: adversely affect the performance or maintainability of indi-
4.4.1 Style1(SteamHeated)—Lowpressuresteam(10to15
vidual components of the overall assembly. The dishwashing
psi (68.9 to 103.4 kPa)) flowing pressure at point of machine machines shall meet the material, design, and construction
connection.
requirements of NSF/ANSI 3.
4.4.1.1 Class A—Injector.
6.1.2 Corrosion-Resistant Steel—Corrosion-resistant steel
4.4.1.2 Class B—Heat exchange coil.
shall conform to the requirements of any 300 or 400 series
4.4.2 Style 2 (Electrically heated).
stainless steel specified in 2.1.
4.4.3 Style 3 (Gas-heated):
6.1.3 Corrosion-Resisting Material—Corrosion-resisting
4.4.3.1 Class C—Natural Gas.
material is other than corrosion resistant steel that is equivalent
4.4.3.2 Class D—LP Gas.
in the dishwasher application.
6.1.4 Nickel-Copper Alloy—Nickel-copper alloys shall con-
form to the requirements of Specification B127.
Available from comm2000, 1414 Brook Dr., Downers Grove, IL 60515,
6.1.5 Plastics—All plastic materials and components used
http://www.shopulstandards.com.
in the dishmachine rinse system shall conform to NSF/ANSI 3
Available from ASSE International, 18927 Hickory Creek Drive, Suite 220,
Mokena, IL 60448. or NSF/ANSI 51.
F857−17
7. Construction Requirements able without the use of tools and shall be easily cleanable or
easily cleanable in place.
7.1 The dishwashing machine shall be complete so that
7.6 Tank—The tank shall be constructed of not less than
when connected to the specified source of power, water supply,
0.055 in. corrosion-resistant steel, or other corrosion-resisting
heating means (steam, electric, or gas), drainage, detergent,
material.
and rinse agent feeder as applicable, the unit can be used for its
intended function. Dishwashers shall be rigid, quiet in
7.7 Overflow—The dishwashers shall have a readily acces-
operation, free from objectionable vibration, and so con-
sible overflow drain in the tank. The overflow unit, or cover,
structed as to prevent objectionable splashing of water or
when provided, shall be removable for cleaning.
overflowofwatertotheoutsideofthemachine.Partsrequiring
7.8 Scrap Trays (Strainers)—Scrap trays of corrosion-
adjustment shall be readily accessible. Parts requiring service
resistant steel, not less than 0.044 in. thick, or other corrosion-
shallbeaccessible.Themachineshallwashdishesbymeansof
resisting material shall be provided to prevent insoluble matter
a water and detergent solution pumped from a tank, and shall
andlargepiecesoffoodresiduefrompassingintothetank.The
final rinse the dishes with fresh water from an outside source.
ledges on which the scrap trays rest shall be so designed that
Provisions shall be made to fill the wash tank either directly
surfaces beneath the ledges are easily accessible for cleaning
from the regular hot water supply with a hand valve or through
when the trays are removed. Any opening around or between
the booster, if provided, or solenoid, or both. The wash, dwell,
scrap trays shall be held to a minimum, and shall be held as
and rinse cycles shall be automatically controlled. A light or
close as practical to the size of the scrap tray opening.
equivalent shall be provided to indicate when the machine is in
7.9 Access Door(s)—Door and door frames shall be con-
operation.Machinesshallbeprovidedwithtracksofcorrosion-
structed of not less than 0.044 in. corrosion-resistant steel, or
resisting steel not less than 0.070 in. thick, or other suitable
other corrosion resisting material, and shall be rigid and
corrosion-resisting material. Dishwashers shall have an inside
stiffened as necessary. Loading and unloading door(s) shall be
working height, including the door opening (or clearance) of
counterbalanced and, when in the open position, shall electri-
not less than 16 in.
cally interlock the machine so that it cannot operate. Opening
7.2 Piping, Tubing, Fittings, and Valves (Installation)—
the door during operation shall automatically stop the machine.
Connections shall be readily accessible to facilitate installation
Door catch(es) shall be provided on inspection door(s) not
and maintenance. Piping, tubing, and valves shall be located,
counterbalanced. The chain-operated counterbalanced door(s),
whenever possible, on the exterior of the machine. See
when provided, shall have the door chain fastened at the
Specifications A29/A29M, A240/A240M, A276, A554, B43,
counter-weight by means of an idler pulley. Door(s) shall be
and B75.
splash proof and their exposed edges shall be smooth and
formed to prevent canting or warping.
7.3 Piping and Fittings—Water, steam piping, and fittings
shall be of corrosion-resisting material. Fresh water supply to
7.10 Legs (Feet)—The machine shall be rigidly constructed
the tank shall be discharged not lower than 2 in. (50.8 mm)
and have four or more legs (feet) made of corrosion-resistant
above the maximum flood level rim, or an effective air gap or
steel, or other corrosion-resisting material. Legs shall be
vacuum breaker shall be installed to prevent back
...

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: F857 − 12 F857 − 17 An American National Standard
Standard Specification for
Hot Water and Chemical Sanitizing Commercial
Dishwashing Machines, Stationary Rack Type
This standard is issued under the fixed designation F857; 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.
This standard has been approved for use by agencies of the U.S. Department of Defense.
1. Scope
1.1 This specification covers manually fed, spray-type, stationary rack, automatically controlled, hot water and chemical
sanitizing commercial dishwashing machines.
1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical
conversions to SI units that are provided for information only and are not considered standard.
1.3 The following precautionary caveat pertains only to the test methods portion, Section 12, of this specification: 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 safety, health, and healthenvironmental practices and determine the applicability of
regulatory limitations prior to use.
1.4 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:
A29/A29M Specification for General Requirements for Steel Bars, Carbon and Alloy, Hot-Wrought
A167A240/A240M Specification for StainlessChromium and Heat-Resisting Chromium-Nickel Stainless Steel Plate, Sheet, and
Strip for Pressure Vessels and for General Applications (Withdrawn 2014)
A276 Specification for Stainless Steel Bars and Shapes
A436 Specification for Austenitic Gray Iron Castings
A554 Specification for Welded Stainless Steel Mechanical Tubing
A582/A582M Specification for Free-Machining Stainless Steel Bars
B43 Specification for Seamless Red Brass Pipe, Standard Sizes
B75 Specification for Seamless Copper Tube
B127 Specification for Nickel-Copper Alloy (UNS N04400) Plate, Sheet, and Strip
F760 Specification for Food Service Equipment Manuals
F861 Specification for Commercial Dishwashing Racks
F1696 Test Method for Energy Performance of Stationary-Rack, Door-Type Commercial Dishwashing Machines
2.2 Federal Regulations:
OSHA Title 29 Code of Federal Regulations (CFR) Chapter XVII, Part 1910
2.3 American National Standards:
ANSI S1.4 Specification for Sound Level Meters
ANSI S1.13 Methods for the Measurement of Sound Pressure Levels
This specification is under the jurisdiction of ASTM Committee F26 on Food Service Equipment and is the direct responsibility of Subcommittee F26.01 on Cleaning
and Sanitation Equipment.
Current edition approved May 1, 2012Nov. 1, 2017. Published May 2012November 2017. Originally approved in 1984. Last previous edition approved in 20072012 as
F857 – 07.F857 – 12. DOI: 10.1520/F0857-12.10.1520/F0857-17.
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 U.S. Government Printing Office Superintendent of Documents, 732 N. Capitol St., NW, Mail Stop: SDE, Washington, DC 20401, http://
www.access.gpo.gov.
Available from American National Standards Institute, 11 W. 42nd St., 13th Floor, New York, NY 10036.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F857 − 17
2.4 National Electrical Manufacturers Association Standards:
NEMA ICS Industrial Controls and Systems
NEMA MG-1 Motors and Generators
2.5 National Fire Protection Association Standards:
NFPA No. 70 National Electrical Code
2.6 NSF International Standards, Criteria, and Listings:
NSF/ANSI 3 Commercial Warewashing Equipment
NSF 5 Commercial Hot Water Generating Equipment
NSF/ANSI 29 Detergent/Chemical Feeders for Commercial Spray-Type Dishwashing Machines
NSF/ANSI 51 Plastic Materials and Components Used in Food Equipment
NSF Listings–Food Equipment and Related Products, Components, and Materials
2.7 Underwriters Laboratories Standard:
UL 921 Commercial Dishwashers
UL 1453 Electric Booster and Commercial Storage Tank Water Heaters
2.8 American Society of Sanitary Engineering Standards:
ASSE 1004 Commercial Dishwashers
3. Terminology
3.1 Definitions of Terms Specific to This Standard:
3.1.1 commercial dishwashing machines, n—machines that uniformly wash, rinse, and sanitize eating and drinking utensils.
3.1.1.1 Discussion—
The machines shall be capable of removing physical soil from properly racked and pre-scraped items and sanitizing multiple-use
eating and drinking utensils. The dishwashing machines shall consist of the following principal parts: legs, wash chamber hood,
tank, doors, spray assemblies, pumps, motors, controls, piping, valves, heating equipment, and accessories. Machines may be either
chemical sanitizing or hot water sanitizing.
4. Classification
4.1 General—Dishwashing machines shall be of the following category, types, styles, classes, size, and capacity group as
specified.
4.2 Category:
4.2.1 Category A (Hot Water Sanitizing Model)—This machine uses hot water to sanitize the dishes and may be provided with
an internal booster heater or an external booster heater.
4.2.2 Category B (Chemical Sanitizing Model)—This machine uses a chemical sanitizing rinse and must be provided with a
chemical sanitizing feeder.
4.3 Types:
4.3.1 Type I (Straight-Through Model)—This machine is used in line with the table on each side.
4.3.2 Type II (Corner Model)—This machine is used in corner placement forming a 90° (1.57 rad) side.
4.4 Styles and Classes:
4.4.1 Style 1 (Steam Heated)—Low pressure steam (10 to 15 psi (68.9 to 103.4 kPa)) flowing pressure at point of machine
connection.
4.4.1.1 Class A—Injector.
4.4.1.2 Class B—Heat exchange coil.
4.4.2 Style 2 (Electrically heated).
4.4.3 Style 3 (Gas-heated):
4.4.3.1 Class C—Natural Gas.
4.4.3.2 Class D—LP Gas.
3 3
4.5 Size and Capacity, Racks of 19 ⁄4 by 19 ⁄4 in. (502 mm), nominal, racks at a minimum of 50 racks per hour. (See
Specification F861).
Available from National Electrical Manufacturers Assn., 2101 “L” Street, N.W., Washington, DC 20037.
Available from National Fire Protection Assn., Batterymarch Park, Quincy, MA 02269.
Available from NSF International, 789 N. Dixboro Rd., Ann Arbor, MI 48105-9723.
Available from Underwriters Laboratories, Inc., 333 Pfingsten Road, Northbrook, IL 60062.comm2000, 1414 Brook Dr., Downers Grove, IL 60515, http://
www.shopulstandards.com.
Available from American Society of Sanitary Engineering, P. O. Box 9712 Bay Village, OH 44140.ASSE International, 18927 Hickory Creek Drive, Suite 220, Mokena,
IL 60448.
F857 − 17
4.6 All dishwashing machines of the same classification, model, or material list designation furnished with similar options under
a specific purchase order shall be identical to the extent necessary to ensure interchangeability of component parts, assemblies,
accessories, and spare parts.
5. Ordering Information
5.1 Purchasers should select the preferred options permitted in this specification and include the following information in the
procurement document:
5.1.1 Title, number, and date of this standard;
5.1.2 Category, type, style, class, and size machine required (see 4.1);
5.1.3 Noise level requirements, if other than specified (see 11.2);
5.1.4 When a service-supply valve is required (see 7.4);
5.1.5 When a standard 40°F (22°C) temperature rise steam, or electric, or gas booster is required, or stipulate if the required
temperature rise is more than 40°F (22°C) (see 7.13);
5.1.6 Electrical power supply characteristics (current, voltage, phase, frequency) (see Section 8);
5.1.7 When a detergent feeder is required (see 7.14);
5.1.8 When a rinse agent feeder is required (see 7.15);
5.1.9 Sanitizing agent feeder requirements, if applicable (see 7.16);
5.1.10 Accessory equipment, spare and maintenance parts required, as suggested by manufacturer;
5.1.11 Treatment and painting if other than specified (see Section 10);
5.1.12 When energy consumption profiles, water consumption profiles, or productivity profiles are desired (see 12.3); and
5.1.13 Manufacturer’s certification, when required (see Section 13).
6. Materials and Design
6.1 All materials shall be specified as follows:
6.1.1 Materials used shall be free from defects that would adversely affect the performance or maintainability of individual
components of the overall assembly. The dishwashing machines shall meet the material, design, and construction requirements of
NSF/ANSI 3.
6.1.2 Corrosion-Resistant Steel—Corrosion-resistant steel shall conform to the requirements of any 300 or 400 series stainless
steel specified in 2.1.
6.1.3 Corrosion-Resisting Material—Corrosion-resisting material is other than corrosion resistant steel that is equivalent in the
dishwasher application.
6.1.4 Nickel-Copper Alloy—Nickel-copper alloys shall conform to the requirements of Specification B127.
6.1.5 Plastics—All plastic materials and components used in the dishmachine rinse system shall conform to NSF/ANSI 3 or
NSF/ANSI 51.
7. Construction Requirements
7.1 The dishwashing machine shall be complete so that when connected to the specified source of power, water supply, heating
means (steam, electric, or gas), drainage, detergent, and rinse agent feeder as applicable, the unit can be used for its intended
function. Dishwashers shall be rigid, quiet in operation, free from objectionable vibration, and so constructed as to prevent
objectionable splashing of water or overflow of water to the outside of the machine. Parts requiring adjustment shall be readily
accessible. Parts requiring service shall be accessible. The machine shall wash dishes by means of a water and detergent solution
pumped from a tank, and shall final rinse the dishes with fresh water from an outside source. Provisions shall be made to fill the
wash tank either directly from the regular hot water supply with a hand valve or through the booster, if provided, or solenoid, or
both. The wash, dwell, and rinse cycles shall be automatically controlled. A light or equivalent shall be provided to indicate when
the machine is in operation. Machines shall be provided with tracks of corrosion-resisting steel not less than 0.070 in. thick, or
other suitable corrosion-resisting material. Dishwashers shall have an inside working height, including the door opening (or
clearance) of not less than 16 in.
7.2 Piping, Tubing, Fittings, and Valves (Installation)—Connections shall be readily accessible to facilitate installation and
maintenance. Piping, tubing, and valves shall be located, whenever possible, on the exterior of the machine. See Specifications
A29/A29M, A167A240/A240M, A276, A554, B43, and B75.
7.3 Piping and Fittings—Water, steam piping, and fittings shall be of corrosion-resisting material. Fresh water supply to the tank
shall be discharged not lower than 2 in. (50.8 mm) above the maximum flood level rim, or an effective air gap or vacuum breaker
shall be installed to prevent backflow. Backflow protection shall be in accordance with ASSE 1004. The drain and other plumbing
connections shall be standard pipe or tubing connections. Drainage piping shall be corrosion-resisting material, or suitable
heat-resisting plastic material. Drains may be joined into a single trunk line requiring only one connection or arranged to permit
individual connections to the waste line.
7.4 Valves—Steam valves shall be corrosion-resisting material designed for steam applications and for a saturated steam
working pressure of 50 psi (344.6 kPa). When specified, a separately packed service supply valve shall be provided for closing
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the supply of water to the dishwasher. The drain valve shall be permanently marked to show “open” and “closed” positions and
shall be lever-operated or wheel-operated, ruggedly designed for foot or hand operation except when drain valve closure is
automatic. Fresh water rinse valves shall be reliable and fully automatic and suitable for 210°F (98.9°C) water. The manually
operated valves, when used, shall be identified.
7.5 Spray Assemblies—All spray nozzles and spray arm manifolds shall be of corrosion-resisting materials (see Specification
A582/A582M). All spray assemblies shall be removable without the use of tools and shall be easily cleanable or easily cleanable
in place.
7.6 Tank—The tank shall be constructed of not less than 0.055 in. corrosion-resistant steel, or other corrosion-resisting material.
7.7 Overflow—The dishwashers shall have a readily accessible overflow drain in the tank. The overflow unit, or cover, when
provided, shall be removable for cleaning.
7.8 Scrap Trays (Strainers)—Scrap trays of corrosion-resistant steel, not less than 0.044 in. thic
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