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eLibrary >
BS EN IEC 60436:2025+A11:2025 Electric dishwashers for household use. Methods for measuring the performance >
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BS EN IEC 60436:2025+A11:2025 Electric dishwashers for household use. Methods for measuring the performance, 2025
- undefined [Go to Page]
- European foreword
- Endorsement notice
- English [Go to Page]
- CONTENTS
- FOREWORD
- INTRODUCTION
- 1 Scope
- 2 Normative references
- 3 Terms, definitions and symbols [Go to Page]
- 3.1 Terms and definitions
- 3.2 Symbols [Go to Page]
- 3.2.1 Symbols related to the application of egg (6.4.5.3)
- 3.2.2 Symbols related to the calculation of the drying index (7.2.3)
- 3.2.3 Symbols related to the calculation of the cleaning index (7.3.2)
- 3.2.4 Symbols related to the measurements (Clause 8 and Annex U)
- 3.2.5 Symbols related to the microwave calibration (Annex F)
- 4 List of measurements
- 5 General conditions for measurements [Go to Page]
- 5.1 General [Go to Page]
- 5.1.1 General information
- 5.1.2 Free-standing dishwasher (3.1.2)
- 5.1.3 Built-in dishwasher (3.1.3) and integrated dishwashers (3.1.4)
- 5.1.4 Multi-compartment dishwashers (3.1.1)
- 5.2 Sequence of test procedures and conditioning of the test machine (3.1.5)
- 5.3 Electricity supply for machines [Go to Page]
- 5.3.1 Electricity supply for test machine (3.1.5)
- 5.3.2 Electricity supply for the reference machine (3.1.6)
- 5.4 Test programme (3.1.14)
- 5.5 Ambient conditions
- 5.6 Water [Go to Page]
- 5.6.1 General
- 5.6.2 Water temperature
- 5.6.3 Water hardness
- 5.6.4 Water pressure
- 5.6.5 Additional water quality parameters
- 5.7 Detergent (3.1.23)
- 5.8 Rinse aid (3.1.24)
- 5.9 Salt
- 5.10 Intermittently recurring functions (3.1.40) [Go to Page]
- 5.10.1 Provision of information
- 5.10.2 Impact of intermittently recurring functions (3.1.40) on reproducibility and the validity of test results
- 5.10.3 Treatment of intermittently recurring functions (3.1.40)
- 6 Combined cleaning and drying performance tests [Go to Page]
- 6.1 General and purpose
- 6.2 Load [Go to Page]
- 6.2.1 Composition of the test load
- 6.2.2 Requirements for pre-conditioning of new tableware (3.1.9)
- 6.2.3 Requirements for conditioning of tableware (3.1.9)
- 6.2.4 Requirements for re-conditioning tableware (3.1.9)
- 6.3 Soiling agents and preparation equipment
- 6.4 Preparation and application of soiling agents [Go to Page]
- 6.4.1 General
- 6.4.2 Milk
- 6.4.3 Tea
- Figures [Go to Page]
- Figure 1 – Position of the glasses on the microwave turntable
- Figure 2 – Thermal cabinet for pre-drying of soiled cups, mugs and saucers [Go to Page]
- 6.4.4 Minced meat
- Figure 3 – Schematic view of the different beef pieces [Go to Page]
- 6.4.5 Egg
- 6.4.6 Oat flakes
- 6.4.7 Spinach
- 6.4.8 Margarine
- 6.5 Drying of the soiled tableware (3.1.9) items [Go to Page]
- 6.5.1 General
- 6.5.2 Oven drying method
- Figure 4 – The thermal cabinet with soiled load items (30 place settings (3.1.10)) [Go to Page]
- 6.5.3 Air drying method
- 6.6 Loading and operating [Go to Page]
- 6.6.1 Loading
- 6.6.2 Operating
- 7 Combined cleaning and drying performance assessment [Go to Page]
- 7.1 General requirements
- 7.2 Determination of the drying performance [Go to Page]
- 7.2.1 General requirements to enable subsequent cleaning assessment
- 7.2.2 Drying assessment procedure
- Tables [Go to Page]
- Table 1 – Evaluation of the drying performance
- Table 2 – Evaluation to determine the drying performance [Go to Page]
- 7.2.3 Calculation of the drying index
- 7.3 Determination of the cleaning performance [Go to Page]
- 7.3.1 General
- Table 3 – Evaluation of the cleaning performance
- Table 4 – Evaluation to determine the cleaning performance [Go to Page]
- 7.3.2 Calculation of the cleaning index
- 7.3.3 Dishwasher (3.1.1) filter systems
- Table 5 – Numerical values of the t-factor for statistical calculations [Go to Page]
- 7.3.4 Assessing ln WC
- 7.4 Results [Go to Page]
- 7.4.1 Expressing drying results
- 7.4.2 Expressing cleaning results
- 8 Energy consumption, water consumption, programme time (3.1.17) [Go to Page]
- 8.1 General and purpose
- 8.2 Method of measurement
- 8.3 Method of evaluation [Go to Page]
- 8.3.1 General
- 8.3.2 Energy consumption
- 8.3.3 Hot water energy
- 8.3.4 Water consumption
- 8.3.5 Time
- 9 Airborne acoustical noise [Go to Page]
- Table A.1 – Specifications of tableware (3.1.9) items
- Annexes [Go to Page]
- Annex A (normative) Place settings (3.1.10) and serving pieces (3.1.11) [Go to Page]
- A.1 General information
- A.2 Test load specifications
- Table A.2 – Composition of test loads
- Annex B (informative) Tableware (3.1.9) specifications
- Table B.1 – Tableware (3.1.9) specifications
- Table C.1 – Soil application example for type A tableware (3.1.9) items
- Table C.2 – Soil application example for type B tableware (3.1.9) items
- Annex C (normative) Illustration of soil application quantities [Go to Page]
- C.1 Soil application [Go to Page]
- C.1.1 Soil application example for type A tableware (3.1.9) items
- C.1.2 Soil application example for type B tableware (3.1.9) items
- Table C.3 – Soil application on the serving pieces (3.1.11)
- Table C.4 – Soil application quantities for different rated dishwasher capacities (3.1.12) [Go to Page]
- [Go to Page]
- C.1.3 Soil application on the serving pieces (3.1.11)
- C.1.4 Soil application quantities for different rated dishwasher capacities (3.1.12)
- Figure D.1 – Figure D.1 Minced meat mixture: Glass bowl, oval platter, oven pan
- Figure D.2 – Egg yolk: Dinner plate, melamine dessert plate, fork
- Annex D (informative) Pictures of the soiled items
- Figure D.3 – Oat flakes: Soup plate, dessert bowl, soup spoon
- Figure D.4 – Spinach: Dessert plate, small pot
- Figure D.5 – Milk: Glass
- Figure D.6 – Tea: Cups, mugs and saucers (pictures were made after oven drying)
- Figure D.7 – Margarine: Melamine bowl
- Table E.1 – Ingredients of reference detergent (3.1.23) type E
- Annex E (normative) Test additives [Go to Page]
- E.1 General
- E.2 Detergent (3.1.23)
- Table E.2 – Ingredients of reference rinse aid (3.1.24) III [Go to Page]
- E.3 Rinse aid (3.1.24)
- E.4 Salt
- Annex F (normative) Microwave oven [Go to Page]
- F.1 Specification of the microwave oven
- F.2 Calibration of the microwave oven
- Annex G (normative) Through-circulation thermal cabinet [Go to Page]
- G.1 Specification of the thermal cabinet
- G.2 Calibration of the thermal cabinet
- Figure G.1 – Location of the thermocouple on upper, intermediate and lower wire shelves
- Table H.1 – Alternate drying performance table
- Annex H (informative) Alternate cleaning and drying assessment tables [Go to Page]
- H.1 General
- H.2 Alternate drying performance table
- Table H.2 – Alternate cleaning performance table [Go to Page]
- H.3 Alternate cleaning performance table
- Annex I (normative) Description of the reference machine (3.1.6) type 2 [Go to Page]
- I.1 General
- I.2 Installation and use of the reference machine (3.1.6)
- I.3 Specification of the reference machine (3.1.6) [Go to Page]
- I.3.1 General specifications
- I.3.2 Specifications of performance values
- I.4 Specification check of the reference machine (3.1.6) [Go to Page]
- I.4.1 General
- I.4.2 Checking spray arm rotation
- I.4.3 Checking the water hardness
- I.4.4 Checking the energy consumption and water consumption
- I.4.5 Checking the programme time (3.1.17)
- I.4.6 Checking the water temperature in the sump
- I.4.7 Checking the cleaning and drying performance
- Figure I.1 – Maximum water level in the reference machine (3.1.6) at the end of cycle
- Figure I.2 – Reference machine (3.1.6) loading plan - cutlery rack [Go to Page]
- [Go to Page]
- I.4.8 Checking the water level in the sump
- I.5 Reference machine (3.1.6) loading plan
- Figure I.3 – Reference machine (3.1.6) loading plan - upper and lower baskets
- Table J.1 – Shade chart
- Annex J (informative) Shade chart [Go to Page]
- J.1 General
- J.2 Classification of shade numbers
- Annex K (normative) Measurement of energy consumption in low power modes of dishwashers (3.1.1) [Go to Page]
- K.1 General
- Figure K.1 – Required door position in the case of opened and unlatched door (left picture) [Go to Page]
- K.2 Determination of left-on mode (3.1.26) power
- K.3 Determination of left on mode duration (3.1.33)
- K.4 Determination of off mode (3.1.27) power
- K.5 Determination of standby mode (3.1.29) power
- K.6 Determination of standby mode in condition of networked standby (3.1.30)
- K.7 Determination of delay start mode (3.1.31) power
- Table K.1 – Measurement procedure for low power modes [Go to Page]
- K.8 Measurement procedure for low power modes
- Annex L (informative) Suppliers of test materials
- Annex M (informative) Test report contents [Go to Page]
- M.1 General
- M.2 Machine description
- M.3 Laboratory details
- M.4 Test conditions
- M.5 Test results and measurements [Go to Page]
- M.5.1 Setup
- M.5.2 Results
- Annex N (normative) Test enclosure for built-in dishwasher (3.1.3) and integrated dishwashers (3.1.4)
- Figure N.1 – Test enclosure for built-in dishwashers (3.1.3) and integrated dishwashers (3.1.4)
- Annex O (informative) Internal evaluation guidelines
- Table P.1 – Test scenarios for testing the sensing programme (3.1.14)
- Annex P (informative) Test procedure for sensing programmes (3.1.14) [Go to Page]
- P.1 General
- P.2 General conditions
- Annex Q (informative) Additional rinse performance evaluation [Go to Page]
- Q.1 General
- Q.2 General conditions
- Q.3 Loading
- Q.4 Evaluation
- Annex R (informative) Dishwasher (3.1.1) filtration evaluation [Go to Page]
- R.1 General
- R.2 General conditions
- R.3 Test procedure [Go to Page]
- R.3.1 General
- R.3.2 Coffee grounds
- Figure S.1 – Flow chart – evaluation of filter systems
- Annex S (informative) Flow chart – evaluation of filter systems
- Table T.1 – Specification of instruments
- Annex T (normative) Instrumentation and accuracy
- Annex U (informative) Inlet water temperature influence on energy consumption [Go to Page]
- U.1 General
- U.2 Cold water energy correction
- Annex V (informative) Testing intermittently recurring functions (3.1.40) [Go to Page]
- V.1 General
- V.2 Test series (3.1.8) design
- Annex W (normative) Description of the reference machine (3.1.6) type 3 [Go to Page]
- W.1 General
- W.2 Installation and use of the reference machine (3.1.6)
- W.3 Specification of the reference machine (3.1.6) [Go to Page]
- W.3.1 General specifications
- W.3.2 Specifications of performance values
- W.4 Specification check of the reference machine (3.1.6) [Go to Page]
- W.4.1 General
- W.4.2 Checking spray arm rotation
- W.4.3 Checking the water hardness
- W.4.4 Checking the energy consumption and water consumption
- W.4.5 Checking the temperature during the programme (3.1.14)
- Figure W.1 – Possible position for temperature sensor. [Go to Page]
- [Go to Page]
- W.4.6 Checking the programme time (3.1.17)
- W.4.7 Checking the cleaning and drying performance
- W.4.8 Checking the water level in the sump
- Figure W.2 – Maximum water level in the reference machine (3.1.6) at the end of cycle.
- Figure W.3 – Reference machine (3.1.6) loading plan [Go to Page]
- W.5 Reference machine (3.1.6) loading plan
- Annex X (informative) Multi-compartment dishwashers (3.1.1) [Go to Page]
- X.1 General [Go to Page]
- X.1.1 Multi-compartment dishwasher (3.1.1)
- X.1.2 Multi-compartment mode
- X.1.3 Combined rated dishwasher capacity (3.1.12)
- X.2 Measurement and evaluation of the compartments of a multi-compartment dishwasher (3.1.1)
- X.3 Rated capacity and detergent (3.1.23) dosage for compartments operated in multi-compartment mode
- Annex Y (informative) Implementation of test class [Go to Page]
- Y.1 Overview [Go to Page]
- Y.1.1 General
- Y.1.2 Test series (3.1.8)
- Y.1.3 Test class
- Y.2 Purpose of test series (3.1.8) – Test class
- Bibliography [Go to Page]
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