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 commercial dishwashers with transport systems (flight-type and rack conveyor dishwashers) and utensil washers.

This document does not apply to undercounter water-change dishwashers.

This document 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 document is concerned neither with safety nor with minimum performance requirements.