SIST EN 50593:2017
(Main)Electric dishwashers for commercial use - Test methods for measuring the performance
Electric dishwashers for commercial use - Test methods for measuring the performance
This standard applies for manually loaded undercounter one-tank and one-tank hood type dishwashing machines for washing plates, dishes, glassware, cutlery and similar articles.
These machines are used in professional kitchens, such as restaurants, canteens, hospitals and in businesses such as bakeries, butcheries etc.
This standard does not apply to commercial dishwashers with transport systems (flight-type and rack conveyor dishwashers) and utensil washers.
This standard does not apply to undercounter water-change dishwashers.
This standard does not apply to appliances designed exclusively for industrial purposes.
The object is to state and define the principal performance characteristics of electric dishwashers for professional use and to describe the standard methods of measuring these characteristics.
This standard is not dealing with safety requirements.
Elektrische Geschirrspüler für den gewerblichen - Gebrauch Messverfahren für Gebrauchseigenschaften
Diese Europäische Norm gilt für handbeladene Eintank-Untertisch-Spülmaschinen und Eintank-Hauben-Spülmaschinen zum Spülen von Tellern, Geschirr, Glasgeschirr, Besteck und ähnlichen Gegenständen.
Diese Maschinen werden in gewerblichen Küchen, wie z. B. in Restaurants, Kantinen, Krankenhäusern, und in Geschäften, wie z. B. Bäckereien, Fleischereien usw., eingesetzt.
Diese Europäische Norm gilt nicht für gewerbliche Spülmaschinen mit Transporteinrichtungen (Band-transport- und Korbtransport-Spülmaschinen) und Utensilien-Spülmaschinen.
Diese Europäische Norm gilt nicht für wasserwechselnde Untertisch-Spülmaschinen.
Diese Europäische Norm gilt nicht für Geräte, die ausschließlich für industrielle Zwecke ausgelegt sind.
Das Ziel ist, die grundsätzlichen Gebrauchseigenschaften von elektrischen Spülmaschinen für den gewerb-lichen Gebrauch und die Normverfahren für die Messung dieser Leistungskenngrößen anzugeben und fest-zulegen.
Die Leistungskenngrößen werden durch das Spülen von Tellern gemessen.
Diese Europäische Norm behandelt keine Anforderungen hinsichtlich der Sicherheit.
Lave-vaisselle électriques pour usage collectif - Méthodes d’essai pour la mesure de l'aptitude à la fonction
La présente Norme européenne s’applique aux lave-vaisselle chauffés électriquement, chargés manuellement, encastrés avec cuve, avec cuve et à capot, destinés à laver les assiettes, plats, verres, couverts et articles similaires.
Ces machines sont utilisées dans les cuisines à usage collectif telles que celles des restaurants, des cantines, des hôpitaux et dans les commerces tels que les boulangeries, les boucheries, etc.
La présente Norme européenne ne s’applique pas aux lave-vaisselle à usage collectif équipés de systèmes de transport (lave-vaisselle à convoyeur à paniers mobiles ou à tapis) et aux lave-ustensiles.
La présente Norme européenne ne s’applique pas aux lave-vaisselle encastrés à renouvellement d’eau.
La présente Norme européenne ne s’applique pas aux appareils conçus exclusivement pour des usages industriels.
L’objectif est d’indiquer et de définir les principales caractéristiques d’aptitude à la fonction des lave-vaisselle électriques à usage collectif, et de décrire les méthodes normalisées de mesure de ces caractéristiques.
Les caractéristiques sont mesurées en lavant les assiettes.
La présente Norme européenne n’aborde pas les exigences de sécurité.
Električni pomivalni stroji za komercialno uporabo - Preskusne metode za merjenje lastnosti
Ta standard se uporablja za podpultne pomivalne stroje za ročno nalaganje z eno posodo in s pokrovom za eno posodo za pomivanje krožnikov, posode, steklene posode, jedilnega pribora in podobnih izdelkov.
Ti stroji se uporabljajo v profesionalnih kuhinjah, npr. v restavracijah, menzah in bolnišnicah, ter v obrtnih enotah, kot so pekarne, mesnice itd.
Ta standard se ne uporablja za komercialne pomivalne stroje s tračnim sistemom (tračni in komorni pomivalni stroji) ter pomivalne stroje za jedilni pribor.
Ta standard se ne uporablja za podpultne pomivalne stroje z menjavo vode.
Ta standard se ne uporablja za naprave, zasnovane izključno za industrijsko uporabo.
Namen tega standarda je navesti in opredeliti glavne značilnosti delovanja električnih pomivalnih strojev za profesionalno uporabo ter opisati standardne metode merjenja teh značilnosti.
Ta standard ne obravnava varnostnih zahtev.
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN 50593:2017
01-april-2017
(OHNWULþQLSRPLYDOQLVWURML]DNRPHUFLDOQRXSRUDER3UHVNXVQHPHWRGH]D
PHUMHQMHODVWQRVWL
Electric dishwashers for commercial use - Test methods for measuring the performance
Elektrische Geschirrspüler für den gewerblichen - Gebrauch Messverfahren für
Gebrauchseigenschaften
Lave-vaisselle électriques pour usage collectif - Méthodes d’essai pour la mesure de
l'aptitude à la fonction
Ta slovenski standard je istoveten z: EN 50593:2017
ICS:
97.040.40 Pomivalni stroji Dishwashers
SIST EN 50593:2017 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN 50593:2017
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SIST EN 50593:2017
EUROPEAN STANDARD EN 50593
NORME EUROPÉENNE
EUROPÄISCHE NORM
February 2017
ICS 97.040.40
English Version
Electric dishwashers for commercial use - Test methods for
measuring the performance
Lave-vaisselle électriques pour usage collectif - Méthodes Elektrische Geschirrspüler für den gewerblichen Gebrauch -
d'essai pour la mesure de l'aptitude à la fonction Messverfahren für Gebrauchseigenschaften
This European Standard was approved by CENELEC on 2017-01-16. CENELEC members are bound to comply with the CEN/CENELEC
Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration.
Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC
Management Centre or to any CENELEC member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CENELEC member into its own language and notified to the CEN-CENELEC Management Centre has the
same status as the official versions.
CENELEC members are the national electrotechnical committees of Austria, Belgium, Bulgaria, Croatia, Cyprus, the Czech Republic,
Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, the Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden,
Switzerland, Turkey and the United Kingdom.
European Committee for Electrotechnical Standardization
Comité Européen de Normalisation Electrotechnique
Europäisches Komitee für Elektrotechnische Normung
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2017 CENELEC All rights of exploitation in any form and by any means reserved worldwide for CENELEC Members.
Ref. No. EN 50593:2017 E
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EN 50593:2017 (E)
Contents Page
European foreword . 4
1 Scope . 5
2 Normative references . 5
3 Terms and definitions. 5
4 List of measurements . 8
5 General conditions for measurements . 8
5.1 General . 8
5.2 Conditioning of the machine under test and sequence of test procedures . 8
5.3 Power supply . 9
5.4 Test programme . 9
5.5 Ambient conditions . 9
5.6 Water supply . 9
5.6.1 General . 9
5.6.2 Water supply – Temperature . 9
5.6.3 Hardness . 9
5.6.4 Water Pressure . 9
5.7 Detergent . 9
5.8 Rinse aid . 10
5.9 Load . 10
5.10 Temperature measurement . 10
6 Cleaning and resoiling performance test . 10
6.1 Purpose and general description . 10
6.2 Description of the cleaning performance test procedure . 10
6.2.1 Preparation . 10
6.2.2 Formulation of test soil . 12
6.2.3 Application of test soil . 13
6.3 Evaluation . 14
6.3.1 General . 14
6.3.2 Calculation of performance results . 15
7 Energy, water consumption and time measurement . 15
7.1 General information. 15
7.2 Measurement method . 15
7.2.1 General . 15
7.2.2 Preparation . 15
7.2.3 Initial fill and Start-up time. 16
7.2.4 Energy, water consumption and programme/cycle time . 16
7.2.5 Power consumption – Ready-to-use mode . 17
8 Data to be reported . 18
8.1 Laboratory and test data . 18
8.2 Evaluation sheet for cleaning performance calculation . 20
Annex A (normative) Test materials for laboratories . 22
A.1 Reference Detergent . 22
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A.2 Reference rinse aid . 22
A.3 Basic cleaning detergent . 23
A.4 Load . 23
A.5 Test pipette/dispenser . 24
A.6 Stainless steel holder and support . 25
A.7 Sesame seeds . 26
Annex B (informative) Flowchart – Test sequence . 27
Bibliography . 28
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EN 50593:2017 (E)
European foreword
This document (EN 50593:2017) has been prepared by CLC/TC 59X “Performance of household and similar
electrical appliances”.
The following dates are fixed:
• latest date by which this document has to be (dop) 2018-01-16
implemented at national level by publication of
an identical national standard or by
endorsement
• latest date by which the national standards (dow) 2020-01-16
conflicting with this document have to
be withdrawn
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights.
CENELEC shall not be held responsible for identifying any or all such patent rights.
This document has been prepared under a mandate given to CENELEC by the European Commission and the
European Free Trade Association.
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EN 50593:2017 (E)
1 Scope
This European Standard applies for manually loaded undercounter one-tank and one-tank hood type electrically
heated dishwashing machines for washing plates, dishes, glassware, cutlery and similar articles.
These machines are used in commercial kitchens, such as restaurants, canteens, hospitals and in businesses such
as bakeries, butcher shops, etc.
This European Standard does not apply to commercial dishwashers with transport systems (flight-type and rack
conveyor dishwashers) and utensil washers.
This European Standard does not apply to undercounter water-change dishwashers.
This European Standard does not apply to appliances designed exclusively for industrial purposes.
The object is to state and define the principal performance characteristics of electric dishwashers for commercial
use and to describe the standard methods of measuring these characteristics.
The characteristics are measured by washing plates.
This European Standard does not address safety requirements.
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are indispensable
for the application of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
EN 10088 (all parts), Stainless steels
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
NOTE The following definitions are related to the appliance.
3.1
commercial dishwasher
electric dishwasher which is specially designed for use in commercial environment and which cleans and rinses
dishes, glasses, cutlery, and, in some cases, cooking utensils by chemical, mechanical, thermal and electrical
treatment
Note 1 to entry: Commercial dishwashers evaluated with a specific drying operation at the end of the programme should be
declared as such in the test report.
3.1.1
under counter one tank dishwasher
manually loaded, programmable, undercounter front loader with one detergent-circulating zone and a fresh water
rinse
Note 1 to entry: The washware is cleaned using a detergent solution that is regenerated. The technical equipment is geared to
the performance that is required in the specific application.
3.1.2
hood-type dishwasher
manually loaded, programmable, hood-type, pass-through machine with typically one detergent-circulating zone
and a fresh water rinse
3.2
operation
event that occurs during the dishwasher programme such as cleaning and rinsing
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3.3
programme
series of operations which are pre-defined within the dishwasher and which are declared by the manufacturer as
suitable for cleaning certain washware
3.4
cycle
complete cleaning process, as defined by the programme selected, consisting of a series of operations (washing,
rinsing, drying etc.) and including any operations that occur after the completion of the programme
Note 1 to entry: Examples of operations that may occur after the completion of the programme are refilling of the boiler,
heating, pumps, fans, etc.
3.5
programme time
time which is measured from the initiation of the programme (excluding any user programmed delay) until an end of
programme indicator is showing the end of the programme
Note 1 to entry: If there is no end of programme indicator, the programme time is equal to the cycle time.
3.6
cycle time
time which is measured from the initiation of the programme (excluding any user programmed delay) until all
activity ceases (i.e. the end of the cycle)
3.7
automatic dispenser
device activated automatically which injects or dispenses detergent or rinse agent one or more times into the
dishwasher at predetermined points in the dishwasher cycle
3.8
ready-to-use mode
mode after which the dishwasher has been filled with water, the water has been heated (ready for operation) and
the machine is ready to start the cycle as indicated in the instructions for use
3.9
rack
removable support for holding washware in the dishwasher
3.10
energy consuming element
electrical consumer (e.g. heaters, fans, pumps, etc.) in the dishwasher
Note 1 to entry: The control system is not considered as an energy consuming element.
3.11
washware
materials and utensils that come into contact with foodstuffs and re-usable crates/containers which are cleaned in a
commercial dishwasher
Note 1 to entry: Examples of washware are plates, crockery, cutlery, kitchen equipment, glasses, pots, containers, crates and
trays made of materials such as porcelain, plastic, glass, stainless steel and silver as well as coated materials.
3.12
treating agents
chemical products used to clean or rinse, as rinse aids or descalers, when treating washware in dishwashers
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3.12.1
detergent
chemical product used to remove soiling from washware and which counteracts resoiling from the detergent
solution
3.12.2
detergent solution
water mixed with detergent in the detergent circulation tank
3.12.3
rinse aid
chemical agent added to the water in the final rinsing operation which decreases the interfacial tension of the rinse
aid solution
Note 1 to entry: It improves the drying effect and the reduction of water marks.
3.12.4
rinse aid solution
fresh water mixed with rinse aid used for fresh water rinsing
3.13
pre-cleaning
removal of loose waste and leftover food on the washware and emptying of hollow vessels
Note 1 to entry: Pre-cleaning is generally implemented by pushing the residue into waste containers and – if possible – by
rinsing the washware with water. Pre-cleaning reduces the soiling of the dishwasher and improves the cleaning result.
3.14
ballast soil
artificial soil for testing certain machine characteristics
3.15
fresh water rinsing
washing process after cleaning during which the washware is sprayed with a rinse aid solution to remove residues
of detergent solution, dissolved and undissolved dirt particles
3.16
drying
process in which the moisture drips, vaporises or evaporates from the surface of the washware
3.17
cleaning
removal of soiling
3.18
re-soiling
soiling of the washware e.g. on the rear side of the washware by the cleaning process which causes a deterioration
of the cleaning result
3.19
contact time
time during which the detergent solution is in contact with the washware
3.20
cleaning process
process including at least one washing process and one fresh water rinsing process
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3.21
operating time
period during which the dishwasher is operational
3.22
spray system
sum of all pipelines, jets and spray pipes required to circulate and spray detergent and rinse aid solutions
3.23
water softener
device which reduces the hardness of water
3.24
start-up time
time needed for the initial fill
3.25
initial fill
first water filling process between activation of the machine and reaching the ready-to-use mode
4 List of measurements
The performance and consumption characteristics are determined as follows:
— cleaning and resoiling performance test according to Clause 6;
— energy, water consumption and time measurement according to Clause 7.
Rinsing performance measurement is under consideration.
5 General conditions for measurements
5.1 General
The dishwasher manufacturer’s instructions regarding installation and use of the commercial dishwasher shall be
followed, except if they stand in conflict. In this case this standard shall prevail.
The cleaning and resoiling performance test according to Clause 6 and the energy and water consumption and
time measurement according to Clause 7 are done together.
Note: deactivate the automatic start for appliances with automatic start cycle when the door/hood is closed.
All testing shall be performed on the same machine.
Before commencing measurements, the commercial dishwasher shall be checked to ensure that it is operating
properly.
All tests shall be started with the appliances at the ambient conditions according to 5.5 .
For all tests, the appliance shall be free-standing in the room without any excess coverage other than originally
equipped. All protective surface cover foils shall be removed.
5.2 Conditioning of the machine under test and sequence of test procedures
Before conducting the performance tests, the dishwasher shall be initially filled and dosed with reference detergent
(specified in 5.7) and reference rinse aid (specified in 5.8). No additional cycles shall be carried out on the machine
under test between the consecutive steps of the following procedures. All parts of the machine shall be inspected
and any residues shall be removed.
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5.3 Power supply
In every case the appliance is supplied at 230 V or 400 V and 50 Hz.
The tolerance on power supply shall be ± 1 % for voltage and ± 1 % for frequency.
The voltage and frequency shall be measured and recorded during the test.
5.4 Test programme
The programme to be tested shall be the one which cleans normally soiled washware (standard cleaning cycle).
The manufacturer shall declare the programme to be used for testing.
5.5 Ambient conditions
The following ambient conditions shall be maintained throughout the measurements.
— ambient temperature of the room: (23 ± 2) °C;
— relative humidity: (55 ± 5) % rH;
— air velocity max: 1 m/s.
The limit value for the air velocity shall only apply to the room area where the drying of the soiled plates is carried
out (see 6.2.3).
The ambient temperature and the relative humidity shall be measured and recorded during the test.
5.6 Water supply
5.6.1 General
The actual water temperature and pressure maintained during the tests shall be measured and recorded. The
maintained water hardness shall be measured.
5.6.2 Water supply – Temperature
The temperature of the supply water shall be (15 ± 2) °C.
5.6.3 Hardness
If the dishwasher is fitted with an integrated water softening unit, it shall be deactivated (set to soft water supply).
2+ 2+
During testing, soft water with a water hardness of < 3°dH or a total hardness of (Ca + Mg ) < 0,54 mmol/l shall
be used.
NOTE Procedures to reach a defined hardness of water are described in e.g. EN 60734.
5.6.4 Water Pressure
The flow pressure of the water supply shall be set to 240 kPa and shall be maintained within the range ± 20 kPa.
If it is not possible to maintain the pressure within this range a flow rate of (15 ± 2) l/min shall be maintained.
5.7 Detergent
For the tests solely the reference detergent, shall be used (see A.1).
The concentration shall be (3 ± 0,3) g/l for the tests.
The amount of detergent shall be calculated by the given concentration and the measured water consumption of
the previous operation.
The detergent shall be added by hand directly into the wash chamber.
Detergent from the same batch shall be used for the dishwasher under test.
The detergent manufacturer's specifications regarding storage and handling shall be observed.
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5.8 Rinse aid
For the tests solely the reference rinse aid shall be used (see A.2).
The dosing is done according to manufacturer’s instruction
The concentration shall be set according the manufacturer’s instruction.
Rinse aid from the same batch shall be used for the dishwasher under test.
The rinse aid manufacturer's specifications regarding storage and handling shall be observed.
5.9 Load
The load is a rack for the appliance under test defined in A.4.
The rack is loaded in accordance with the manufacturer’s instructions. The washware used for the test purpose are
defined in A.4.
Only washware with no visible damage on the surface, e.g. scratches or similar damages, and free of any residues
shall be used.
5.10 Temperature measurement
The temperature shall be measured every second and recorded during the cycle and reported.
The last rack used in the conditioning cycles with ballast soil (7.2.4) is equipped with a temperature probe
(Accuracy ± 2K) positioned in the centre of the upper surface of stainless steel support fixed on the holder
(see A.6), exact position first row on the left hand side in the front of the rack.
6 Cleaning and resoiling performance test
6.1 Purpose and general description
The purpose of this test is to evaluate the cleaning and resoiling performance and is performed together with the
energy and water consumption and time measurement, as described under 7.2.4.
The procedure consists of the removal of the test soiling, applied in the form of 33 soil dots per plate. After dot
application the plates are air-dried under ambient conditions as defined under 5.5.
To evaluate performance degradation during continuous operation, particles according to 6.2.2.3 are added directly
into the wash tank before the machine cycle starts. For statistical plausibility, in total five cycles shall be done in the
preconditioned dishwasher using the described cleaning solution and standard dishwasher manufacturer settings.
The plates are evaluated by visual inspection at the end of the procedure. The number of not completely removed
soil dots, as well as the number of remaining sesame seed particles on the plates, are counted and statistically
analysed as described in the following procedure.
In case more than one rack is cleaned in one cycle, parameters referring to the number of racks involved shall be
considered accordingly.
6.2 Description of the cleaning performance test procedure
6.2.1 Preparation
6.2.1.1 Basic cleaning of plates (if new plates are used, follow procedure 6.2.1.2)
Before each test, all plates need to be pre-treated with the basic cleaning procedure. Plates are pre-soaked using
the basic cleaning detergent (see A.3) with a dosage of 300 g ± 5 % per 10 l of fresh water at a temperature of
50 °C to 65 °C. The plates shall be pre-soaked for at least 20 min followed by manual pre-scrapping, if needed, so
that the soil or other residues are completely removed from the plate surface. In order to ensure a complete
removal of the basic detergent after basic plate cleaning, all plates shall be rinsed with fresh water and washed in a
dishwasher for two cycles. Only demineralized water (no chemicals) shall be used for the dishwasher.
After basic cleaning, the plates need to be completely air-dried and cooled down to ambient temperature.
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An alternative procedure can be applied if the same result is obtained (see 6.2.3).
Only completely dry plates at ambient conditions shall be used for the test.
6.2.1.2 Basic cleaning of new plates
If new plates are used for the test, the following procedure shall be applied: The basic cleaning detergent (see A.3)
with a dosage of 300 g ± 5 % per 10l tank volume shall be used. The detergent is directly added into the wash tank.
The new plates shall then be washed for 10 subsequent cycles in the dishwasher with a wash temperature of 60 °C
to 65°C and a rinse temperature of 80 °C to 85 °C. Load the rack with new plates, put it into the dishwasher and
start the subsequent cycles. When the 10 cycles are finished, drain the dishwasher and refill it with fresh
demineralized water. In order to remove any detergent residues, the dishwasher shall then be run for one complete
cycle with a cycle time ≥ 180 s without the use of any chemicals.
6.2.1.3 Dishwasher
The dishwasher shall be preconditioned according to the standard measuring procedure as described in 7.2.4.
6.2.1.4 Template for dot application
Dimensions in millimetres
Figure 1 — Template with dot test pattern
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Figure 2 — Template — 3D view
The thickness of the template should be between 1 mm and 3 mm.
The maximum diameter of the holes shall be 12 mm.
Recommended materials are stainless steel or rubber. A centralized position of the template on the plate shall be
ensured.
In case a stiff material is used for the template, the flaps shall be bent upwards to allow the template to hover max
5 mm above the surface of the plate. The template shall not come in contact with the test-soil. One template should
be sufficient for the preparation of all plates.
6.2.1.5 Pipette/dispenser used for dot application
For application of the dots to the plate surface a repeater pipette with the required accuracy shall be used
(see A.5).
6.2.2 Formulation of test soil
6.2.2.1 Ingredients
290 g cow milk (3,5 % fat, pasteurized, homogenized)
0,2 g Nigrosin (CAS-number 101357–32–8) (C.I. 50420)
80 g white and yellow egg mixed
80 g Sugar (fine grade, EU-quality 1)
210 g wheat flour for pastry with 0,5 % mineral content in dry form (Germany: Type 405, A: Type 480,
Switzerland: “Weissmehl”, Italy: Tipo 00)
Use eggs of good quality with a mass of 50 g to 65 g (covered by class M of European eggs labelling) at ambient
condition. The eggs shall be at least 7 days old, but not having passed their best before or use-by date. The eggs
shall be kept refrigerated until use. At least 3 eggs shall be used for the whisked egg.
The egg white and the egg yolk are mixed with a stick blender for 10 s in a bowl.
Any U.H.T.milk with 3,5 % fat content may be used. U.H.T. milk shall have a “use-by” or expiry date of at least
1,5 months from the date of the test. U.H.T milk shall be refrigerated after opening and shall be used within 2 days
of opening.
6.2.2.2 Formulation
The coarse Nigrosin kernels are ground in a chemical mortar to a fine powder.
180 g of cow milk is filled into an 800 ml beaker.
The milk shall be added with a temperature of 6 °C to 8 °C.
The ingredients 0,2 g Nigrosin, 80 g sugar, 80 g egg and 210 g wheat flour are added to the 180 g cow milk.
Blend together with a stick blender for 2 min. After completion, 110 g additional cow milk is added. The mixture is
manually stirred with a whisk or spatula to suspend residual ingredients from the beaker walls. Afterwards the
mixture is blended for another 2 min and set aside for 30 min to remove air enclosures.
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The created test soiling can be used for a maximum of 3 h. If the test soiling is not used for a while, plastic foil shall
be used as a cover to minimize film build-up due to dehydration. If a thin film exists, it can be mixed under to
rehydrate the film fragments.
Figure 3 — Coarse Nigrosin kernels are ground in a chemical mortar
Figure 4 — Mixed test soil
6.2.2.3 Particles
To each rack 10 g of white sesame seeds (see A.7)
...
SLOVENSKI STANDARD
oSIST prEN 50593:2015
01-oktober-2015
(OHNWULþQLSRPLYDOQLVWURML]DNRPHUFLDOQRXSRUDER0HWRGH]DPHUMHQMHODVWQRVWL
Electric dishwashers for commercial use - Test methods for measuring the performance
Elektrische Geschirrspüler für den gewerblichen - Gebrauch Messverfahren für
Gebrauchseigenschaften
Lave-vaisselle électriques pour usage collectif - Méthodes d’essai pour la mesure de
l'aptitude à la fonction
Ta slovenski standard je istoveten z: prEN 50593:2015
ICS:
97.040.40 Pomivalni stroji Dishwashers
oSIST prEN 50593:2015 en,fr
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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oSIST prEN 50593:2015
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oSIST prEN 50593:2015
EUROPEAN STANDARD DRAFT
prEN 50593
NORME EUROPÉENNE
EUROPÄISCHE NORM
July 2015
ICS 97.040.40
English Version
Electric dishwashers for commercial use - Test methods for
measuring the performance
Lave-vaisselle électriques pour usage collectif - Méthodes Elektrische Geschirrspüler für den gewerblichen - Gebrauch
d'essai pour la mesure de l'aptitude à la fonction Messverfahren für Gebrauchseigenschaften
This draft European Standard is submitted to CENELEC members for enquiry.
Deadline for CENELEC: 2015-10-03.
It has been drawn up by CLC/TC 59X.
If this draft becomes a European Standard, CENELEC members are bound to comply with the CEN/CENELEC Internal Regulations which
stipulate the conditions for giving this European Standard the status of a national standard without any alteration.
This draft European Standard was established by CENELEC in three official versions (English, French, German).
A version in any other language made by translation under the responsibility of a CENELEC member into its own language and notified to
the CEN-CENELEC Management Centre has the same status as the official versions.
CENELEC members are the national electrotechnical committees of Austria, Belgium, Bulgaria, Croatia, Cyprus, the Czech Republic,
Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, the Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are aware and to
provide supporting documentation.
Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without notice and
shall not be referred to as a European Standard.
European Committee for Electrotechnical Standardization
Comité Européen de Normalisation Electrotechnique
Europäisches Komitee für Elektrotechnische Normung
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2015 CENELEC All rights of exploitation in any form and by any means reserved worldwide for CENELEC Members.
Project: 24415 Ref. No. prEN 50593:2015 E
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1 Contents Page
2 Foreword . 4
3 Scope . 5
1
4 2 Normative references . 5
5 Terms and definitions . 5
3
6 4 List of measurements . 8
7 General conditions for measurements . 8
5
8 5.1 General . 8
9 5.2 Conditioning of the machine under test and sequence of test procedures . 8
10 5.3 Power supply . 8
11 Test programme . 9
5.4
12 5.5 Ambient conditions . 9
13 5.6 Water supply . 9
14 5.6.1 General . 9
15 5.6.2 Water supply – Temperature. 9
16 5.6.3 Hardness . 9
17 Water Pressure . 9
5.6.4
18 5.7 Detergent . 9
19 5.8 Rinse aid . 10
20 5.9 Load . 10
21 5.10 Temperature measurement . 10
22 6 Cleaning and resoiling performance test . 10
23 6.1 Purpose and general description . 10
24 6.2 Description of the cleaning performance test procedure . 11
25 6.2.1 Preparation . 11
26 6.2.2 Formulation of test soil . 13
27 Application of test soil . 14
6.2.3
28 6.3 Evaluation . 15
29 6.3.1 General . 15
30 6.3.2 Calculation of performance results . 16
31 7 Energy, water consumption and time measurement . 16
32 7.1 General information . 16
33 7.2 Measurement method . 16
34 7.2.1 General . 16
35 7.2.2 Preparation . 16
36 7.2.3 Initial fill and Start-up time . 17
37 Energy and Water consumption and programme time – Cleaning. 17
7.2.4
38 7.2.5 Power consumption – Ready-to-use mode . 19
39 8 Data to be reported . 19
40 8.1 Laboratory and test data . 19
41 Evaluation sheet for cleaning performance calculation . 21
8.2
42 Annex A (normative) Test materials for laboratories . 23
43 A.1 Reference Detergent . 23
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44 A.2 Reference rinse aid . 23
45 Basic cleaning detergent . 24
A.3
46 A.4 Load . 24
47 A.5 Supplier/Manufacturer of test pipette/dispenser . 25
48 A.6 Stainless steel holder and support . 26
49 Annex B (informative) Flow chart – Test sequence . 28
50 Bibliography . 29
51
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52 Foreword
53 This document [prEN 50593:2015] has been prepared by CLC/TC 59X "Performance of household and similar
54 electrical appliances".
55 This document is currently submitted to the Enquiry.
56 The following dates are proposed:
• latest date by which the existence of (doa) dor + 6 months
this document has to be announced
at national level
• latest date by which this document has to be (dop) dor + 12 months
implemented at national level by publication of
an identical national standard or by
endorsement
• latest date by which the national standards (dow) dor + 36 months
conflicting with this document have to (to be confirmed or
be withdrawn modified when voting)
57 This document has been prepared under a mandate given to CENELEC by the European Commission and the
58 European Free Trade Association.
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59 1 Scope
60 This draft European Standard applies for manually loaded undercounter one-tank and one-tank hood type
61 electrically heated dishwashing machines for washing plates, dishes, glassware, cutlery and similar articles.
62 These machines are used in commercial kitchens, such as restaurants, canteens, hospitals and in businesses such
63 as bakeries, butcher shops, etc.
64 This draft European Standard does not apply to commercial dishwashers with transport systems (flight-type and
65 rack conveyor dishwashers) and utensil washers.
66 This draft European Standard does not apply to undercounter water-change dishwashers.
67 This draft European Standard does not apply to appliances designed exclusively for industrial purposes.
68 The object is to state and define the principal performance characteristics of electric dishwashers for commercial
69 use and to describe the standard methods of measuring these characteristics.
70 The characteristics are measured by washing of plates.
71 This draft European Standard is not dealing with safety requirements.
72 2 Normative references
73 The following documents, in whole or in part, are normatively referenced in this document and are indispensable
74 for the application of this document. For dated references, only the edition cited applies. For undated references,
75 the latest edition of the referenced document (including any amendments) applies.
76 EN 10088 (all parts), Stainless steels
77 3 Terms and definitions
78 For the purposes of this document, the following terms and definitions apply.
79 NOTE The following definitions are related to the appliance.
80 3.1
81 commercial dishwasher
82 dishwasher which is specially designed for use in commercial environment and which cleans and rinses dishware,
83 glassware, cutlery, and, in some cases, cooking utensils by chemical, mechanical, thermal, and electric means
84 Note 1 to entry: A dishwasher may or may not have a specific drying operation at the end of the programme.
85 3.1.1
86 under-counter one tank dishwasher
87 manually loaded, programmable, undercounter front loader with one detergent-circulating zone and a fresh water
88 rinse
89 Note 1 to entry: The wash ware is cleaned using a detergent solution that is regenerated. The technical equipment is geared
90 to the performance that is required in the specific application.
91 3.1.2
92 hood-type dishwasher
93 manually loaded, programmable, hood-type, pass-through machine with typically one detergent-circulating zone
94 and a fresh water rinse
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95 3.2
96 operation
97 event that occurs during the dishwasher programme such as cleaning and rinsing
98 3.3
99 programme
100 series of operations which are pre-defined within the dishwasher and which are declared by the manufacturer as
101 suitable for cleaning certain wash ware
102 3.4
103 cycle
104 complete cleaning process, as defined by the programme selected, consisting of a series of operations (washing,
105 rinsing, drying etc.) and including any operations that occur after the completion of the programme
106 Note 1 to entry: Examples of operations that may occur after the completion of the programme are refilling of the boiler,
107 monitoring, heating, pumps, fans, etc.
108 3.5
109 programme time
110 time which is measured from the initiation of the programme (excluding any user programmed delay) until an end of
111 programme indicator
112 Note 1 to entry: If there is no end of programme indicator, the programme time is equal to the cycle time.
113 3.6
114 cycle time
115 time which is measured from the initiation of the programme (excluding any user programmed delay) until all
116 activity ceases (i.e. the end of the cycle)
117 3.7
118 automatic dispenser
119 device activated automatically which injects or dispenses detergent or rinse agent, one or more times into the
120 dishwasher at predetermined points in the dishwasher cycle
121 3.8
122 ready-to-use mode
123 mode after which the dishwasher has been filled with water, the water has been heated (ready for operation) and
124 the machine is ready to start the cycle as described by the manufacturer
125 3.9
126 rack
127 removable support for holding wash ware in the dishwasher
128 3.10
129 energy consuming element
130 electrical consumer (e.g. heaters, fans, pumps, etc.) in the dishwasher
131 Note 1 to entry: The control system is not considered as an energy consuming element.
132 3.11
133 wash ware
134 materials and utensils that come into contact with foodstuffs and re-usable crates/containers which are cleaned in a
135 commercial dishwasher
136 Note 1 to entry: Examples of wash ware are plates, crockery, cutlery, kitchen equipment, glasses, pots, containers, crates and
137 trays made of materials such as porcelain, plastic, glass, stainless steel and silver as well as coated materials.
138 3.12
139 treating agents
140 chemical products used to clean or rinse, as rinse aids or descalers, when treating plates in dishwashers
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141 3.12.1
142 detergent
143 chemical product used to remove soiling from plates and which counteracts resoiling from the detergent solution
144 3.12.2
145 detergent solution
146 water mixed with detergent in the detergent circulation tank
147 3.12.3
148 rinse aid
149 chemical agent added to the water in the final rinsing operation which decreases the interfacial tension of the rinse
150 aid solution
151 Note 1 to entry: It improves the drying effect and reduction of water marks.
152 3.12.4
153 rinse aid solution
154 fresh water mixed with rinse aid used for fresh water rinsing
155 3.13
156 pre-cleaning
157 removal of loose waste and leftover food on the plates and emptying of hollow vessels
158 Note 1 to entry: Pre-cleaning is generally implemented by pushing the residue into waste containers and – if possible – by
159 rinsing the plates with water. Pre-cleaning reduces the soiling of the dishwasher and improves the cleaning result.
160 3.14
161 detergent circulation
162 process in which the detergent solution kept at the rated temperature is sprayed onto the surface of the plates
163 3.15
164 fresh water rinsing
165 washing process after cleaning, during which the plates are sprayed with a rinse aid solution to remove residues of
166 detergent solution, dissolved and undissolved dirt particles
167 3.16
168 drying
169 process in which the moisture drips, vaporises or evaporates from the surface of the plates
170 3.17
171 cleaning
172 removal of soiling
173 3.18
174 re-soiling
175 soiling of the plates e.g. on the back side of the plates by the cleaning process which causes a deterioration of the
176 cleaning result
177 3.19
178 contact time
179 time during which the detergent solution is in contact with the plates
180 3.20
181 cleaning process
182 process including at least one washing process and one fresh water rinsing process
183 3.21
184 operating time
185 period during which the dishwasher is operational
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186 3.22
187 spray system
188 sum of all pipelines, jets and spray pipes required to circulate and spray detergent and rinse aid solutions
189 3.23
190 water softener
191 device which reduces the hardness of water
192 3.24
193 start-up time
194 time needed for the initial fill
195 3.25
196 initial fill
197 first water filling process between activation of the machine and reaching the ready-to-use mode
198 4 List of measurements
199 The performance and consumption characteristics are determined as follows:
200 — cleaning and resoiling performance test according to Clause 6;
201 — energy, water consumption and time measurement according to Clause 7.
202 5 General conditions for measurements
203 5.1 General
204 The dishwasher manufacturer’s instructions regarding installation and use of the commercial dishwasher shall be
205 followed, except if they stand in conflict. In this case this standard shall prevail.
206 Performance tests according to this standard document shall be generally carried out on a new machine.
207 The cleaning and resoiling performance test according to Clause 6 and the energy and water consumption and
208 programme time measurement according to Clause 7 are done together.
209 All testing shall be performed on the same machine.
210 Before commencing measurements, the commercial dishwasher shall be checked to ensure that it is operating
211 properly.
212 All tests shall be started with the appliances at the ambient temperature according to 5.5.
213 For all tests the appliance shall be free-standing in the room without any excess coverage other than originally
214 equipped. All protective surface cover foils shall be removed.
215 5.2 Conditioning of the machine under test and sequence of test procedures
216 Before conducting the performance tests, the dishwasher shall be initially filled and dosed with reference detergent
217 (specified in 5.7) and reference rinse aid (specified in 5.8). No additional cycles shall be carried out on the machine
218 under test between the consecutive steps of the following procedures. All parts of the machine shall be inspected
219 and any residues shall be removed.
220 5.3 Power supply
221 In every case the appliance is supplied at 230 V or 400 V and 50 Hz.
222 The tolerance on power supply shall be ± 1 % for voltage and ± 1 % for frequency.
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223 The voltage and the frequency measured during the test shall be recorded.
224 5.4 Test programme
225 The programme to be tested shall be the one which cleans normally soiled plates (standard cleaning cycle).
226 The manufacturer shall declare the programme to be used for testing.
227 5.5 Ambient conditions
228 The following ambient conditions shall be maintained throughout the measurements.
— ambient temperature of the room: (23 ± 2) °C;
— relative Humidity: (55 ± 5) % rH;
— air velocity max: 0,5 m/s.
229 The ambient temperature and the relative humidity shall be measured and recorded during the test.
230 5.6 Water supply
231 5.6.1 General
232 The actual water temperature and pressure maintained during the tests shall be measured and recorded. The
233 maintained water hardness shall be measured.
234 5.6.2 Water supply – Temperature
235 The temperature of the supply water shall be (15 ± 2) °C.
236 5.6.3 Hardness
237 If the dishwasher is fitted with an integrated water softening unit, it shall be deactivated (set to soft water supply).
2+ 2+
238 During testing, soft water with a water hardness of < 3°dH, or a total hardness of (Ca + Mg ) < 0,54 mmol/l, shall
239 be used.
240 NOTE EN 60734 describes procedures to reach defined hardness of water.
241 5.6.4 Water Pressure
242 The pressure of the water supply shall be set to a pressure of 240 kPa and shall be maintained within the
243 range ± 20 kPa.
244 5.7 Detergent
245 For the tests a reference detergent, shall be used (see A.1).
246 The concentration shall be 3 g/l ± 0,3 g/l for the tests.
247 The amount of detergent shall be calculated by the given concentration and the measured water consumption of
248 the previous operation.
249 The detergent shall be added by hand directly into the wash chamber.
250 Detergent from the same batch shall be used for the dishwasher under test.
251 The detergent manufacturer's specifications regarding storage and handling shall be observed.
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252 5.8 Rinse aid
253 For the tests a reference rinse aid shall be used (see A.2).
254 The concentration shall be 0,3 g/l ± 0,05 g/l for the tests.
255 The amount of rinse aid shall be calculated by the given concentration and the measured water consumption of the
256 previous operation.
257 The rinse aid shall be added directly into the rinse system
258 Rinse aid from the same batch shall be used for the dishwasher under test.
259 The rinse aid manufacturer's specifications regarding storage and handling shall be observed.
260 5.9 Load
261 The load is a rack for the appliance under test defined in A.4.
262 The rack is loaded due to the advice of the manufacturer. The plates used for the test purpose are defined in A.4.
263 Only plates with no visible damage on the surface, e.g. scratches or similar damages, and free of any residues
264 shall be used.
265 It is recommended to place paper between the plates to stack them without scratching.
266 5.10 Temperature measurement
267 The last rack used in the conditioning cycles with ballast soil (7.2.4) is equipped with a temperature probe
268 (Accuracy ± 2K) positioned in the centre of the upper surface of stainless steel support fixed on the holder
269 (see A.6).
270 The temperature shall be measured and recorded during the cycle.
271 6 Cleaning and resoiling performance test
272 6.1 Purpose and general description
273 The purpose of this test is to evaluate the cleaning and resoiling performance and is performed together with the
274 Energy and Water consumption and time measurement, as described under 7.2.4.
275 The procedure consists of the removal of the test soiling, applied in the form of 33 soil dots per plate. After dot
276 application, the plates are air-dried under ambient conditions defined under 5.5.
277 To evaluate performance degradation during continuous operation particles according to 6.2.2.3 are added directly
278 into the wash tank before the machine cycle starts. For statistical plausibility in total, five dish racks shall be
279 cleaned in the preconditioned dishwasher using the described cleaning solution and standard dishwasher
280 manufacturer settings. The plates are evaluated by visual inspection at the end of the procedure. The number of
281 completely removed soil dots, as well as the number of remaining sesame particles on the plates are counted and
282 statistically analysed as described in the following procedure.
283 In case of more than one rack being cleaned in one cycle, parameters referred to number of racks involved shall be
284 considered accordingly.
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285 6.2 Description of the cleaning performance test procedure
286 6.2.1 Preparation
287 6.2.1.1 Basic cleaning of plates (if new plates are used, follow procedure 6.2.1.2)
288 Before each test, all plates need to be pre-treated with the basic cleaning procedure. Plates are pre-soaked using
289 the basic cleaning detergent (see A.3) with a dosage of 300 g ± 5 % per 10 l of fresh water at a temperature of
290 50 °C - 65 °C. The plates shall be pre-soaked for at least 20 min followed by manual pre-scrapping, if needed, so
291 that the soil or other residues are completely removed from the plate surface. In order to ensure a complete
292 removal of the basic detergent after basic plate cleaning, all plates shall be rinsed with fresh water and washed in a
293 dishwasher for two cycles. Only demineralized water (no chemicals) shall be used for the dishwasher. After basic
294 cleaning, the plates need to be completely air-dried and cooled down to ambient temperature.
295 Only completely dry plates at ambient conditions shall be used for the test. If the dots are applied to warm plates,
296 dot build-up and dot drying behaviour changes.
297 6.2.1.2 Basic cleaning of new plates
298 If new plates are used for the test, the following procedure shall be applied: The basic cleaning detergent (see A.3)
299 with a dosage of 300 g ± 5 % per 10l tank volume shall be used. The detergent is directly added into the wash tank.
300 The new plates shall then be washed for 10 subsequent cycles in the dishwasher with a wash temperature of 60-
301 65°C and a rinse temperature of 80 °C - 85 °C. Load the rack with new plates, put it into the dishwasher and start
302 the subsequent cycles. When the 10 cycles are finished, drain the dishwasher and refill it with fresh demineralized
303 water. In order to remove any detergent residues, the dishwasher shall then be run for one complete cycle with a
304 cycle time ≥ 180 s without the use of any chemicals.
305 6.2.1.3 Dishwasher
306 The dishwasher shall be preconditioned according to the standard measuring procedure as described in 7.2.4.
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307 6.2.1.4 Template for dot application
308 Dimensions in millimetres
309
310 Figure 1 — Template with dot test pattern
311
312 Figure 2 — Template — 3D view
313 The thickness of the template should be between 1 mm and 3 mm.
314 Recommended materials are stainless steel or rubber. A centralized position of the template on the plate shall be
315 ensured.
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316 In case a stiff material is used for the template, the flaps shall be bent upwards to allow the template to hover 5 mm
317 max. above the surface of the plate.
318 The template shall not come in contact with the test-soil. One template should be sufficient for the preparation of all
319 plates.
320 6.2.1.5 Pipette/dispenser used for dot application
321 For application of the dots to the plate surface a repeater pipette with the required accuracy shall be used
322 (see A.5).
323 6.2.2 Formulation of test soil
324 6.2.2.1 Ingredients
290 g cow milk (3,5 % fat, pasteurized, homogeniz
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