This specification covers manually fed, spray-type, stationary rack, automatically controlled chemical sanitizing commercial dishwashing machines. These machines can be classified into two types: Type I is used in line with the table on each side and Type II is used in corner placement forming a 90° side. In terms of mode of heating, there are three styles of dishwashing machines: Style 1 is steam heated with two classes namely Class A which uses injector and Class B which uses heat exchange coil; Style 2 is electrically heated; and Style 3 is gas heated with two classes namely Class C which uses natural gas and Class D which uses LP gas. Materials used shall be free from defects that would adversely affect the performance or maintainability of individual components of the overall assembly. These materials shall consist of corrosion-resistant steel, corrosion-resisting material, and nickel-copper alloy. The dishwashing machine shall be complete so that when connected to the specified source of power, water supply, heating means (steam, electric, or gas), drainage, detergent, sanitizer and rinse agent feeder as applicable, the unit can be used for its intended function. Dishwashers shall be rigid, quiet in operation, free from objectionable vibration, and so constructed as to prevent objectionable splashing of water or overflow of water to the outside of the machine. Parts requiring adjustment or service, or both shall be readily accessible. Requirements of electrical equipment, gas equipment, steam equipment, lubrication, and painting for the dishwashing machine shall be discussed.
1.1 This specification covers manually fed, spray-type, stationary rack, automatically controlled chemical sanitizing commercial dishwashing machines.
Note 1—Several standards that apply generally to the product described in this specification are listed in the Appendix X1.
1.2 The values stated in inch-pound units are to be regarded as the standard. The SI units in parentheses are provided for information only.