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GB 38383-2019: The minimum allowable values of the energy, water consumption and grades for dishwashers
GB 38383-2019
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 27.010
F 01
The minimum allowable values of the energy, water
consumption and grades for dishwashers
ISSUED ON: DECEMBER 17, 2019
IMPLEMENTED ON: JANUARY 01, 2021
Issued by: State Market Regulatory Administration;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Normative references ... 4 
3 Terms and definitions ... 4 
4 Energy efficiency rating and water efficiency rating ... 5 
5 Technical requirements ... 6 
6 Test method ... 6 
Appendix A (Normative) Contaminants and tableware contamination methods
... 9 
Appendix B (Normative) Specifications and quantity of tableware ... 18 
Appendix C (Normative) Arrangement of tableware in standard dishwasher . 20 
Appendix D (Normative) Schematic diagram of contamination status ... 22 
Appendix E (Normative) Method for loading tableware in oven ... 28 
Appendix F (Normative) Evaluation form of cleanliness index ... 32 
Appendix G (Normative) Evaluation form of drying index ... 33 
The minimum allowable values of the energy, water
consumption and grades for dishwashers
1 Scope
This standard specifies the energy efficiency limit values, water consumption
limit values, energy efficiency levels, water consumption levels, energy
efficiency and water consumption test methods for household and similar use
electric dishwashers (hereinafter referred to as dishwashers).
This standard applies to dishwashers using hot and / or cold water.
This standard does not apply to commercial or similar dishwashers.
2 Normative references
The following documents are essential to the application of this document. For
the dated documents, only the versions with the dates indicated are applicable
to this document; for the undated documents, only the latest version (including
all the amendments) are applicable to this standard.
GB/T 20290-2016 Electric dishwashers for household use - Methods for
measuring the performance
QB/T 1520-2013 Household and similar use electrical dishwasher
3 Terms and definitions
The terms and definitions as defined in GB/T 20290-2016 and QB/T 1520-2013
as well as the following terms and definitions apply to this document.
3.1
Washing cycle
According to the functions of the tested dishwasher (such as washing,
rinsing, drying, etc.), the whole process of completing a common (standard)
dishwashing program.
3.2
According to the relevant provisions of GB/T 20290-2016, use the detergent B,
the test ambient temperature is (23 ± 2) °C, the relative humidity is (55 ± 5) %.
The test water’s hardness is (2.5 ± 0.5) mmol/L.
Note: For products in a use area of specific water hardness, the test is performed
according to the upper limit of water hardness specified by the manufacturer.
6.2 Test methods and calculations of energy efficiency index, water
efficiency index, cleaning index, drying index
6.2.1 Standard contaminants and tableware contamination methods
See Appendix A for standard contaminants and tableware contamination
methods.
6.2.2 Standard tableware
See Appendix B for standard tableware.
It is recommended to use standard tableware that has obtained the national
standard sample certificate.
6.2.3 Dishwasher
The dishwasher specified in Appendix M of GB/T 20290-2016 is applicable; its
tableware placement diagram is as shown in Appendix C.
It is recommended to use a standard dishwasher that has obtained the national
standard sample certificate; place it according to the tableware placement
instructions in the manual.
The cleaning performance of the standard dishwasher shall be within the range
of 3.55 ± 0.20; the drying performance shall be within the range of 0.81 ± 0.10,
otherwise the test is invalid.
6.2.4 Tableware loading method
Load in accordance with the information provided by the manufacturer.
6.2.5 Loading method of tableware in the oven
Refer to Appendix D for schematic diagram of tableware’s contamination state.
See Table E for how to load tableware in the oven.
6.2.6 Washing cycle
The tested dishwasher shall be tested at the washing cycle as recommended
by the manufacturer.
Apply minced meat contaminant to the bottom and inside of noodle
bowls, shallow dishes, soup bowls; leave a 20 mm clean strip on the
edges. If the number of noodle bowls is odd, the last odd noodle bowl is
applied with only half of the minced meat (use eggs for the other half). If
the number of shallow dishes is odd, the last odd noodle bowl is applied
with only half of the minced meat (use spinach for the other half). When
half is coated, the corresponding consumption of contaminant is also
50%.
- Contaminate spoon:
The amount of minced meat is about 1 g. Use a brush to apply the
minced meat on the head of the spoon at both the front and the back
side, without coating the handle. Lay the spoon up next to an unused
dish.
A.2.5 Egg
A.2.5.1 Preparation
At room temperature, place each egg with a mass of 50 g ~ 65 g for at least 7
days, but it shall not exceed the expiration date or shelf life. Eggs shall be stored
in the refrigerator and placed at room temperature before use.
Use at least 1 egg and separate the yolk from the egg whites. Use a fork to mix
the yolks in the bowl; remove the yolk skin.
A.2.5.2 Use
The contaminated tableware, the amount of contaminant used, the method of
contamination shall be carried out in accordance with the following
requirements:
a) Contaminated tableware
1/2 quantity rice bowl, 1/2 quantity noodle bowl, chopsticks, sauce dish,
1/2 quantity deep dish.
b) Consumption of contaminant
Rice bowl 1 g/piece, noodle bowl 1.5 g/piece, chopsticks 1/4 length, 0.05
g/piece, sauce dish 0.5 g/piece, deep dish 1 g/piece.
c) Contamination methods
Use a pastry brush with a width of about 25 mm; calculate the total weight
of the required contaminants based on the number of each set of personal
tableware. Put slightly more eggs and brushes in the container than
Oatmeal shall comply with Appendix E of GB/T 20290-2016.
Fully mix 50 g of oatmeal and 750 mL of cold water and 250 mL of milk that
meet the requirements of 5.6.3 in GB/T 20290-2016. After heating the mixture
to the boiling point, use mild fire (boiling state) to boil it for 10 minutes to make
oatmeal. During the cooking process, use a wooden spoon to stir it continuously.
Note: The bottom of the pot used for heating is double-layered, with good thermal
conductivity. The inner diameter of the pot is about 160 mm.
A.2.6.2 Use
The contaminated tableware, the consumption of contamination, the method of
contamination shall be carried out in accordance with the following
requirements:
a) Contaminated tableware
1/2 quantity rice bowl, 1/2 quantity small spoon, rice spoon.
b) Consumption of contaminant
Rice bowl 2 g/piece.
c) Contamination methods
Contaminate in the following order:
- Contaminate the rice bowl:
Use a pastry brush with a width of about 25 mm to spread the oatmeal
evenly on the inner surface of the rice bowl, so that the inner oatmeal is
evenly distributed; leave a 20 mm clean strip on the edges. If the number
of rice bowls is odd, only half of the odd rice bowl is applied with oatmeal
(the other half is applied with eggs). When half is coated, the
consumption of corresponding contaminant is also 50%.
- Contaminate the small spoon and rice spoon:
Place the prepared fresh oatmeal on another dish that is not the test load.
Dip the spoon in the oatmeal (with backside up) and dry it in this state.
If the number of small spoons is odd, the last odd spoon will be
contaminated by the oatmeal. Dip the rice spoon into the oatmeal (with
backside up) and dry it in this state.
A.2.7 Spinach
A.2.7.1 Preparation and storage
Use frozen tender spinach. Cut the spinach into small pieces. Do not add any
additives or seasonings.
It shall be carried out according to 6.4.6.1 in GB/T 20290-2016.
A.2.7.2 Use
The contaminated tableware, the consumption of contaminant, the method of
contamination shall be carried out in accordance with the following
requirements:
a) Contaminated tableware
1/2 quantity deep dish, 1/2 quantity shallow dish, steamed fish dish.
b) Consumption of contaminant
Deep dish 5 g/piece, shallow dish 5 g/piece, steamed fish dish 6 g/piece.
c) Method of contamination
Use a pastry brush with a width of about 25 mm. Based on the number of
tableware, calculate the total demand for contaminants. Place slightly
more spinach than required and brushes in the container. Weigh the total
weight of the three. Use a brush to spread the spinach evenly on the
tableware. The total reduction of the container, spinach and brush shall
be consistent with the calculated demand for contaminants. The
contaminants can be added or removed, to ensure accurate dosage.
Contaminate it in the following order:
- Contaminate the deep dish and shallow dish:
Spread spinach evenly on the surface of deep and shallow dishes; leave
a 20 mm clean strip on the edges. If the number of deep dishes is odd,
only half of the last odd deep dish is applied with the spinach (the other
half is applied with eggs). If the number of shallow dish is odd, only half
of the last odd shallow dish is applied with spinach (the other half is
applied with minced meat). When half is coated, the consumption of
corresponding contaminant is also 50%.
- Contaminate the steamed fish dish:
See A.2.8.2.
A.2.8 Vegetable butter
A.2.8.1 Preparation and storage