oSIST prEN IEC 63136:2026

• Status: Not Published
• Public Enquiry End Date: 10-Sep-2026
• ICS: 97.040.40 - Dishwashers
• Technical Committee: FGA - Consumer information related to household electrical appliances
• Current Stage: 4020 - Public enquire (PE) (Adopted Project)
• Start Date: 30-Jun-2026
• Due Date: 17-Nov-2026
• Ref Project: prEN IEC 63136:2026 - Commercial Electric dishwashing machines - Test methods for measuring the performance

• Revises: SIST EN IEC 63136:2020 - Electric dishwashers for commercial use - Test methods for measuring the performance
• Effective Date: 21-Oct-2025
• Revises: SIST EN IEC 63136:2020/AC:2021 - Electric dishwashers for commercial use - Test methods for measuring the performance
• Effective Date: 21-Oct-2025

Overview

oSIST prEN IEC 63136:2026 is a draft European standard developed by the International Electrotechnical Commission (IEC) and the European Committee for Electrotechnical Standardization (CLC), focused on the test methods for measuring the performance of commercial electric dishwashing machines. This standard is intended for manually loaded under-counter one-tank and one-tank hood-type electrically heated dishwashers used in commercial settings such as restaurants, canteens, hospitals, bakeries, and butcher shops.

The standard defines the principal performance characteristics of these machines and provides standardized testing methods to deliver objective, consistent, and repeatable results. oSIST prEN IEC 63136:2026 does not address minimum performance requirements or safety, and it excludes conveyor-type and industrial-only dishwashing machines.

Key Topics

• Performance Measurement: The standard outlines test procedures to assess the cleaning, re-soiling, and rinsing performance of commercial dishwashers, focusing on measurable outcomes like residue removal and cleanliness of washware.
• Energy and Water Consumption: It specifies methods for recording and calculating the dishwasher's resource use-including electricity and water-during standard operation cycles.
• Test Conditions: Detailed protocols ensure consistent ambient temperature, humidity, water quality, and detergent/rinse aid use for reliable results.
• Definitions and Scope: Clear terminology is established for types of commercial dishwashers, operational cycles, machine status (e.g., "ready-to-use mode"), and types of washware and treating agents.
• Test Materials: Reference detergents, rinse aids, racks, soiling agents, and equipment are standardized to harmonize testing across laboratories.
• Data Reporting: Requirements for comprehensive reporting of laboratory data, measured parameters, and evaluation outcomes are included.
• Applicability: oSIST prEN IEC 63136:2026 applies to commercial dishwashers that are not conveyor-type, not exclusively for industrial purposes, and excludes domestic dishwashers.

Applications

oSIST prEN IEC 63136:2026 offers practical value for several stakeholders:

• Manufacturers: Standardized test methods enable clear and comparable performance declarations, improving product development and competitive positioning.
• Testing Laboratories: The document provides structured procedures to ensure repeatable and valid performance measurements, supporting certification and market access.
• Operators and End Users: By referencing standardized performance data, foodservice, hospitality, and healthcare facilities can better assess dishwasher effectiveness, resource consumption, and operating efficiency.
• Procurement Specialists: Reliable and comparable performance data streamline the selection of commercial dishwashing machines based on objective, standardized metrics.
• Regulators and Standardization Bodies: Harmonized measurement protocols support policy making, compliance verification, and future updates to energy efficiency or environmental requirements.

The standard's focus on energy efficiency, water usage, cleaning effectiveness, and resource optimization helps drive sustainability in commercial kitchen operations.

Related Standards

Stakeholders should consider oSIST prEN IEC 63136:2026 in conjunction with other standards covering safety, electrical performance, and appliance interoperability:

• IEC 60335-1: Household and similar electrical appliances - Safety - General requirements
• IEC 60335-2-58: Safety - Particular requirements for commercial electric dishwashing machines
• IEC 62053-21: Electricity metering equipment - Specific requirements for active energy meters
• EN 50593:2017: Provided the basis for the technical development of IEC 63136
• ISO 15510: Stainless steels - Chemical composition, referenced for equipment and test materials

These related standards provide complementary requirements and guidance, helping organizations ensure comprehensive compliance, performance, and safety assurance for commercial dishwashing machines.

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Keywords: oSIST prEN IEC 63136:2026, commercial electric dishwashing machines, performance measurement, test methods, cleaning effectiveness, energy efficiency, water consumption, standardized testing, commercial kitchens, CLC, IEC, dishwashers standard, foodservice appliances.

SLOVENSKI STANDARD
01-september-2026
Komercialni električni pomivalni stroji - Metode za merjenje učinkovitost delovanja
Commercial Electric dishwashing machines - Test methods for measuring the
performance
Elektrische Geschirrspüler für den gewerblichen Gebrauch – Messverfahren für
Gebrauchseigenschaften
Lave-vaisselle électriques à usage collectif - Méthodes d'essai et de mesure de l'aptitude
à la fonction
Ta slovenski standard je istoveten z: prEN IEC 63136:2026
ICS:
97.040.40 Pomivalni stroji Dishwashers
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

59A/283/CDV
COMMITTEE DRAFT FOR VOTE (CDV)
PROJECT NUMBER:
IEC 63136 ED2
DATE OF CIRCULATION: CLOSING DATE FOR VOTING:
2026-06-19 2026-09-11
SUPERSEDES DOCUMENTS:
59A/281/CD, 59A/282/CC
IEC SC 59A : ELECTRIC DISHWASHERS
SECRETARIAT: SECRETARY:
China Ms Fang XU
OF INTEREST TO THE FOLLOWING COMMITTEES: HORIZONTAL FUNCTION(S):

TC 61
ASPECTS CONCERNED:
Energy Efficiency,Environment
SUBMITTED FOR CENELEC PARALLEL VOTING NOT SUBMITTED FOR CENELEC PARALLEL VOTING
Attention IEC-CENELEC parallel voting
The attention of IEC National Committees, members of
CENELEC, is drawn to the fact that this Committee Draft for
Vote (CDV) is submitted for parallel voting.
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This document is still under study and subject to change. It should not be used for reference purposes.
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clauses to be included should this proposal proceed. Recipients are reminded that the CDV stage is the final stage for
submitting ISC clauses. (SEE AC/22/2007 OR NEW GUIDANCE DOC).

TITLE:
Commercial Electric dishwashing machines - Test methods for measuring the performance

PROPOSED STABILITY DATE: 2029
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IEC CDV 63136 © IEC 2026
CONTENTS
Contact . 2
CONTENTS . 1
FOREWORD . 4
INTRODUCTION . 6
1 Scope . 7
2 Normative references . 7
3 Terms and definitions . 7
4 List of measurements . 10
5 General conditions for measurements . 11
5.1 General . 11
5.2 Conditioning of the machine under test and sequence of test procedures . 11
5.3 Electricity supply . 11
5.4 Test programme . 11
5.5 Ambient conditions . 12
5.6 Water supply . 12
5.6.1 General . 12
5.6.2 Water supply – Temperature . 12
5.6.3 Hardness . 12
5.6.4 Water Pressure. 12
5.7 Detergent . 12
5.8 Rinse aid . 13
5.9 Load . 13
5.10 Temperature measurement . 13
6 Cleaning and re-soiling performance test . 13
6.1 Purpose and general description . 13
6.2 Description of the cleaning performance test procedure . 14
6.2.1 Preparation . 14
6.2.2 Formulation of test soil . 16
6.2.3 Application of test soil. 17
6.3 Evaluation . 19
6.3.1 General . 19
6.3.2 Calculation of performance results . 19
7 Rinsing performance test . 20
7.1 Purpose and general description . 20
7.2 Description of the rinsing performance test procedure . 20
7.2.1 Basic cleaning of plates . 20
7.2.2 Preparation . 20
7.2.3 Preparation of the stock solution . 20
7.2.4 Light conditions . 22
7.2.5 Light source for evaluation purposes . 22
7.3 Evaluation . 22
7.3.1 Test procedure . 22
7.3.2 Evaluation procedure . 22
7.3.3 Calculation of rinse performance results . 23
8 Energy, water consumption and time measurement . 24
8.1 General information . 24
IEC CDV 63136 © IEC 2026
8.2 Measurement method . 24
8.2.1 General . 24
8.2.2 Preparation . 24
8.2.3 Initial fill and Start-up time . 24
8.2.4 Energy, water consumption and programme/cycle time . 25
8.2.5 Power consumption – Ready-to-use mode . 27
9 Data to be reported . 28
9.1 Laboratory and test data . 28
9.2 Evaluation sheet for cleaning performance calculation . 29
9.3 Evaluation sheet for rinsing performance . 31
Annex A (normative) Test materials for laboratories . 33
A.1 Reference detergent . 33
A.2 Reference rinse aid . 33
A.3 Basic cleaning detergent . 34
A.4 Load . 34
A.5 Test pipette/dispenser. 35
A.6 Stainless steel holder and support . 36
A.7 Sesame seeds . 38
A.8 Fluorescein disodium salt (C.I. 45350) . 38
A.9 Spray bottle . 39
A.10 UV Light . 39
Annex B (informative) Flowchart – Test sequence . 40
Bibliography . 41

Figure 1 – Template with dot test pattern . 15
Figure 2 – Template – 3D view . 15
Figure 3 – Coarse Nigrosin kernels are ground in a chemical mortar . 17
Figure 4 – Mixed test soil . 17
Figure 5 – Plate with 33 dots after drying . 18
Figure 6 – Time schedule for test procedure . 18
Figure 7 – Example of spray pattern . 23
Figure 8 – Evaluation example . 31
Figure A.1 – Pipette . 35
Figure A.2 – VWR Dispenser tip 1,25ml . 36
Figure A.3 – Holder for stainless steel support . 37
Figure A.4 – Stainless steel support . 38
Figure A.5 – Temperature probe positioning . 38
Figure B.1 – Flowchart for test sequence . 40

Table 1 – Laboratory data . 28
Table 2 – Dishwasher data . 28
Table 3 – Measured data . 29
Table 4 – Evaluation sheet. 29
Table 5 – Evaluation sheet. 31
Table A.1 – Detergent . 33
IEC CDV 63136 © IEC 2026
Table A.2 – Rinse aid . 33
Table A.3 – Basic cleaning detergent . 34

IEC CDV 63136 © IEC 2026
INTERNATIONAL ELECTROTECHNICAL COMMISSION
____________
Commercial Electric dishwashing machines - Test methods for measuring
the performance
FOREWORD
1) The International Electrotechnical Commission (IEC) is a worldwide organization for
standardization comprising all national electrotechnical committees (IEC National Committees).
The object of IEC is to promote international co-operation on all questions concerning
standardization in the electrical and electronic fields. To this end and in addition to other
activities, IEC publishes International Standards, Technical Specifications, Technical Reports,
Publicly Available Specifications (PAS) and Guides (hereafter referred to as "IEC
Publication(s)"). Their preparation is entrusted to technical committees; any IEC National
Committee interested in the subject dealt with may participate in this preparatory work.
International, governmental and non-governmental organizations liaising with the IEC also
participate in this preparation. IEC collaborates closely with the International Organization for
Standardization (ISO) in accordance with conditions determined by agreement between the two
organizations.
2) The formal decisions or agreements of IEC on technical matters express, as nearly as
possible, an international consensus of opinion on the relevant subjects since each technical
committee has representation from all interested IEC National Committees.
3) IEC Publications have the form of recommendations for international use and are accepted
by IEC National Committees in that sense. While all reasonable efforts are made to ensure that
the technical content of IEC Publications is accurate, IEC cannot be held responsible for the
way in which they are used or for any misinterpretation by any end user.
4) In order to promote international uniformity, IEC National Committees undertake to apply IEC
Publications transparently to the maximum extent possible in their national and regional
publications. Any divergence between any IEC Publication and the corres ponding national or
regional publication shall be clearly indicated in the latter.
5) IEC itself does not provide any attestation of conformity. Independent certification bodies
provide conformity assessment services and, in some areas, access to IEC marks of conformity.
IEC is not responsible for any services carried out by independent certification bodies.
6) All users should ensure that they have the latest edition of this publication.
7) No liability shall attach to IEC or its directors, employees, servants or agents including
individual experts and members of its technical committees and IEC National Committees for
any personal injury, property damage or other damage of any nature whatsoever, whether direct
or indirect, or for costs (including legal fees) and expenses arising out of the publication, use
of, or reliance upon, this IEC Publication or any other IEC Publications.
8) Attention is drawn to the Normative references cited in this publication. Use of the referenced
publications is indispensable for the correct application of this publication.
9) IEC draws attention to the possibility that the implementation of this document may involve
the use of (a) patent(s). IEC takes no position concerning the evidence, validity or applicability
of any claimed patent rights in respect thereof. As of the date of publication of this document,
IEC [had/had not] received notice of (a) patent(s), which may be required to implement this
document. However, implementers are cautioned that this may not represent the latest
IEC CDV 63136 © IEC 2026
information, which may be obtained from the patent database available at https://patents.iec.ch.
IEC shall not be held responsible for identifying any or all such patent rights.
IEC 63136 has been prepared by subcommittee 59A: Electric dishwashers, of IEC technical
committee 59: Performance of household and similar electrical appliances. It is an International
Standard.
EN 50593:2017 has served as a basis for the elaboration of this standard.
This second edition cancels and replaces the first edition published in 2019. This edition
constitutes a technical revision.
This edition includes the following significant technical changes with respect to the previous
edition:
a) .;
b) .
The text of this International Standard is based on the following documents:
CDV Report on voting
59A/xxx/CDV 59A/xxx/RVC
Full information on the voting for the approval of this International Standard can be found in the
report on voting indicated in the above table.
The language used for the development of this International Standard is English [change
language if necessary].
This document was drafted in accordance with ISO/IEC Directives, Part 2, and developed in
accordance with ISO/IEC Directives, Part 1 and ISO/IEC Directives, IEC Supplement, available
at www.iec.ch/members_experts/refdocs. The main document types developed by IEC are
described in greater detail at www.iec.ch/publications.
The committee has decided that the contents of this document will remain unchanged until the
stability date indicated on the IEC website under webstore.iec.ch in the data related to the
specific document. At this date, the document will be
– reconfirmed,
– withdrawn, or
– revised.
IEC CDV 63136 © IEC 2026
INTRODUCTION
This first edition has been developed to provide a globally applicable and agreed method to test
the performance of electric dishwashers for commercial use.
The following items were listed in the bibliography but not cited in the text. Please find a suitable
place to cite them to justify their inclusion in the bibliography:
IEC 60335-1, Household and similar electrical appliances – Safety – Part 1: General
requirementsIEC 60335-1 [1]
IEC 60335-2-58, Household and similar electrical appliances – Safety – Part 2-58: Particular
requirements for commercial electric dishwashing machinesIEC 60335-2-58 [2]
IEC 62053-21, Electricity metering equipment (a.c.) – Particular requirements – Part 21: Static
meters for active energy (classes 1 and 2)IEC 62053-21 [3]
IEC CDV 63136 © IEC 2026
1 Scope
This document applies to manually loaded under-counter one-tank and one-tank hood-type
electrically heated dishwashing machines for washing plates, dishes, glassware, cutlery and
similar articles.
These machines are used in commercial kitchens, such as restaurants, canteens, hospitals and
in businesses such as bakeries, butchers' shops, etc.
This document does not apply to conveyor dishwashing machines with transport systems and
utensil washing machines.
This document does not apply to undercounter water-change dishwashers.
This document does not apply to appliances designed exclusively for industrial purposes.
This document states and defines the principal performance characteristics of electric
dishwashers for commercial use and describes the standard methods of measuring these
characteristics.
The characteristics are measured by washing plates.
This document is concerned neither with safety nor with minimum performance requirements.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements 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.
ISO 15510, Stainless steels – Chemical composition
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminological databases for use in standardization at the following
addresses:
– IEC Electropedia: available at http://www.electropedia.org/
– ISO Online browsing platform: available at http://www.iso.org/obp
3.1
commercial dishwasher
electric dishwasher that is specially designed for use in commercial environments and that
cleans and rinses dishes, glasses, cutlery, and, in some cases, cooking utensils by chemical,
mechanical, thermal and electrical treatment
Note 1 to entry: Commercial dishwashers (3.1) evaluated with a specific drying (3.23) operation at the end of the
programme (3.6) should be declared as such in the test report.
3.2
under-counter one-tank dishwasher
manually loaded, programmable, undercounter front loader machine with typically one
detergent-circulating zone and a fresh-water rinsing (3.22) process
IEC CDV 63136 © IEC 2026
Note 1 to entry: The washware (3.14) is cleaned using a detergent solution (3.17) that is regenerated. The technical
equipment is geared to the performance that is required in the specific application.
3.3
hood-type dishwasher
manually loaded, programmable, hood-type, pass-through machine with typically one
detergent-circulating zone and a fresh-water rinsing (3.22) process
3.4
conveyor dishwashing machine
appliance in which the various processes, e.g. washing, rinsing , are carried out, the load being
moved through the various operations automatically
Note 1 to entry: Examples are flight or rack (3.12) type dishwashing machines
3.5
operation
event that occurs during the dishwasher's programme (3.6), such as cleaning (3.24), rinsing or
drying (3.23)
3.6
programme
series of operations (3.5) that are pre-defined within the dishwasher and that are declared by
the manufacturer as suitable for cleaning (3.24) certain washware (3.14)
3.7
cycle
complete cleaning process (3.26), as defined by the programme (3.6) selected and including
any operations (3.5) that occur after the completion of the programme (3.6)
Note 1 to entry: Examples of operations (3.5) that can occur after the completion of the programme (3.6) are refilling
of the boiler, heating, operation (3.5) of pumps and fans.
3.8
programme time
time that is measured from the initiation of the programme (3.6) (excluding any user-
programmed delay) until an end of programme (3.6) indicator is showing the end of the
programme (3.6)
Note 1 to entry: If there is no end of programme (3.6) indicator, the programme time (3.8) is equal to the cycle time
(3.9).
3.9
cycle time
time that is measured from the initiation of the programme (3.6) (excluding any user-
programmed delay) until all activity ceases (i.e. the end of the cycle)
3.10
automatic dispenser
device activated automatically that injects or dispenses detergent (3.16) or rinse agent one or
more times into the dishwasher at predetermined points in the dishwasher cycle (3.7)
3.11
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 (3.7) as indicated in the instructions
for use
3.12
rack
removable support for holding washware (3.14) in the dishwasher
IEC CDV 63136 © IEC 2026
3.13
energy-consuming element
electrical consumer (e.g. heaters, fans, pumps) in the dishwasher
Note 1 to entry: The control system is not considered as an energy-consuming element (3.13).
3.14
washware
materials and utensils that come into contact with foodstuffs and re-usable crates/containers
that are cleaned in a commercial dishwasher (3.1)
Note 1 to entry: Examples of washware (3.14) 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.
3.15
treating agents
chemical products used to clean or rinse, as rinse aids (3.18) or descalers, when treating
washware (3.14) in dishwashers
3.16
detergent
chemical product used to remove soiling from washware (3.14), and which counteracts resoiling
from the detergent solution (3.17)
3.17
detergent solution
water mixed with detergent (3.16) in the detergent (3.16) circulation tank
3.18
rinse aid
chemical agent added to the water in the final rinsing operation (3.5), which decreases the
interfacial tension of the rinse aid solution (3.19)
Note 1 to entry: It improves the drying (3.23) effect and reduces water marks.
3.19
rinse aid solution
supply water mixed with rinse aid (3.18) used for fresh-water rinsing (3.22)
3.20
pre-cleaning
removal of loose waste and leftover food on the washware (3.14) and the emptying of hollow
vessels
Note 1 to entry: Pre-cleaning (3.20) is generally implemented by pushing the residue into waste containers and, if
possible, by rinsing the washware (3.14) with water. Pre-cleaning (3.20) reduces the soiling of the dishwasher and
improves the cleaning (3.24) result.
3.21
ballast soil
artificial soil for testing certain machine characteristics
3.22
fresh-water rinsing
process after cleaning (3.24) during which the washware (3.14) is sprayed with a rinse aid
solution (3.19) to remove residues of detergent solution (3.17), dissolved and undissolved dirt
particles
IEC CDV 63136 © IEC 2026
3.23
drying
process in which the moisture drips, vaporises or evaporates from the surface of the washware
(3.14)
3.24
cleaning
removal of soiling
3.25
re-soiling
soiling of the washware (3.14) (e.g. on the rear side of the washware) by the cleaning process
(3.26), which causes a deterioration of the cleaning (3.24) result
3.26
cleaning process
process including at least one washing process and one fresh-water rinsing (3.22) process
3.27
operating time
period during which the dishwasher is operational
3.28
spray system
sum of all pipelines, jets and spray pipes required to circulate and spray detergent solution
(3.17) and rinse aid solutions (3.19)
3.29
water softener
device which reduces the hardness of water
3.30
start-up time
time needed for the initial fill (3.31)
3.31
initial fill
first water filling process between activation of the machine and reaching the ready-to-use mode
(3.11)
3.32
rinsing
removing process residues through displacement by, and dilution with, water
Note 1 to entry: Examples of process residues are typically food residues and detergent.
4 List of measurements
The performance and consumption characteristics are determined as follows:
– cleaning and re-soiling performance test in accordance with Clause 6;
– rinsing performance test in accordance with Clause 7;
– energy, water consumption and time measurement in accordance with Clause 8.
IEC CDV 63136 © IEC 2026
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 document shall
prevail.
The cleaning and re-soiling performance test in accordance with Clause 6 and the energy and
water consumption and time measurement in accordance with Clause 8 are done together. The
rinsing performance test in accordance with Clause 7 shall be done separately.
Deactivate the automatic start for appliances with automatic start cycle when the door/hood is
closed.
No chemical agents other than the ones mentioned in 5.7 and 5.8 shall be used.
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 in accordance with 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.
Test materials for laboratories are specified in Annex A.
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
procedures specified in Clause 6 and Clause 8. All parts of the machine shall be inspected, and
any residues shall be removed.
5.3 Electricity supply
The appliance is supplied at rated voltage ±2 % and shall be maintained at the appliance's
terminal throughout the test.
If the appliance has a rated voltage range, the tests are carried out at the nominal voltage of
the country where the appliance is intended to be used.
The supply frequency shall be at the rated frequency ±1 %
If a frequency range is indicated, then the test frequency shall be the nominal frequency of the
country in which the appliance is intended to be used.
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 that cleans normally soiled washware (standard
cleaning).
IEC CDV 63136 © IEC 2026
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
2+ 2+
soft water supply). During testing, soft water shall have a total hardness of (Ca + Mg ) <
0,54 mmol/l .
NOTE Procedures to reach a defined hardness of water are described, for example, in IEC 60734 [4].
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, only the reference detergent shall be used (see Clause 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.
IEC CDV 63136 © IEC 2026
5.8 Rinse aid
For the tests, only the reference rinse aid shall be used (see Clause A.2).
The dosing is done in accordance with the manufacturer’s instructions.
The concentration shall be set in accordance with the manufacturer’s instructions.
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 Clause A.4.
The rack is loaded in accordance with the manufacturer’s instructions. The washware used for
test purposes is defined in Clause A.4.
Only washware with no visible damage on the surface, e.g. scratches or similar damage, 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 (8.2.4) is equipped with a
temperature probe (with an accuracy of ±2 K) positioned in the centre of the upper surface of
the stainless-steel support fixed on the holder (see Clause Clause A.6), whose exact position
is the first row on the left-hand side, at the front of the rack.
6 Cleaning and re-soiling performance test
6.1 Purpose and general description
The purpose of this test is to evaluate the cleaning and re-soiling performance and is performed
together with the energy and water consumption and time measurement, as described in 8.2.4.
The procedure consists of the removal of the test soiling, applied in the form of 33 soil dots per
plate. After the dots are applied, the plates are air-dried under ambient conditions as defined
in 5.5.
To evaluate performance degradation during continuous operation, particles in accordance with
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 the standard settings of the dishwasher manufacturer. 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 procedure specified in 6.2.
If more than one rack is cleaned in one cycle, parameters referring to the number of racks
involved shall be considered accordingly.
IEC CDV 63136 © IEC 2026
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 the procedure in 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 cleaningdetergent (seeClause A.3) with a dosage of 300 g ± 15
g 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 plates' surfaces. 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 with conductivity < 80 µS (no
chemicals) shall be used for the dishwasher to avoid any residuals on the plates' surfaces.
After basic cleaning, the plates need to be completely air-dried and cooled down to ambient
temperature.
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
cleaningdetergent (see Clause Clause A.3) with a dosage of 300 g ± 15 g per 10 l 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 Pre-conditioning of dishwashing machine
The dishwasher shall be preconditioned in accordance with the standard measuring procedure
described in 8.2.4.
6.2.1.4 Template for dot application
Figure 1 and Figure 2 show the template for the application of the dots.
IEC CDV 63136 © IEC 2026
Dimensions in millimetres
Figure 1 – Template with dot test pattern

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.
IEC CDV 63136 © IEC 2026
If a stiff material is used for the template, the flaps shall be bent upwards to allow the template
to hover at a maximum of 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's surface, a repeater pipette with the required accuracy
shall be used (see Clause A.5).
6.2.2 Formulation of test soil
6.2.2.1 Ingredients
a) 290 g cow's milk (3,5 % fat, pasteurized, homogenized)
b) 0,2 g Nigrosin (CAS number 101357–32–8) (C.I. 50420)
c) 80 g white and yellow egg mixed
NOTE 1 Example of egg: class M according to European egg labelling.
d) 80 g white (granulated) table sugar
e) 210 g wheat flour for pastry with 0,5 % mineral content in dry form
NOTE 2 Examples of white flour: in Germany, Type 405, Austria: Type 480; in Switzerland, "Weissmehl"; in Italy,
Tipo 00.
Use eggs of good quality with a mass of 50 g to 65 g 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 ( Figure 3).
180 g of cow milk is poured into an 800 ml beaker.
The milk shall be added at a temperature of 6 °C to 8 °C.
The ingredients 0,2 g of Nigrosin, 80 g of sugar, 80 g of egg and 210 g of wheat flour are added
to the 180 g of cow's milk.
Blend together with a stick blender for 2 min. After completion, 110 g of additional cow's 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 (Figure 4).
The created test soil 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.
IEC CDV 63136 © IEC 2026
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 Clause A.7) are added directly into the machine
chamber/on top of the wash tank.
The sesame seeds are added immediately before the insertion of the rack containing the soiled
plates. The sesame seeds are prepared by sieving, using an upper mesh size of 2 mm and a
lower mesh size of 1 mm.
6.2.3 Application of test soil
The application and the drying process shall occur at ambient conditions as defined in 5.5. The
test soiling dots are applied on the front side of the plates only.
Centre the template in the middle of the plate. Use the repeater pipette to apply the 33 dots in
the middle of the given areas. Each dot shall have a weight between 0,024 g and 0,030 g,
corresponding to an average volume of about 25 µl. The total soil amount per plate shall be 0,9
g ± 0,1 g. Total drying time per rack shall be 2h and 20 min from commencing the soiling process
(application of the first dot). The soiling process per rack shall not exceed 20 min.
IEC CDV 63136 © IEC 2026
After application, the plates shall be stored in their serving orientation to dry, not covered or
stacked.
At the end of the 2 h drying period, the dots have dehydrated to dot sizes of 6,75 mm ± 1,00
mm. A soiled plate is shown in Figure 5.

Figure 5 – Plate with 33 dots after drying
If the specified sizes of the dots are not reached, the basic cleaning process of the plate surface
was not successful and thus there are still remaining residues on the plate surface, or other
parameters were not in range. This leads to altered cleaning performance behaviour and
therefore shall be avoided.
In total, 5 racks with soiled plates shall be prepared in series as described in Figure 6. At the
end of the 2 h drying time, the first rack is ready for the cleaning and re-soiling performance
test, which is combined with the energy and water consumption and time measurement. The
test sequence defined
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