The soils are applied in the afternoon and then left to dry for one hour. After the drying
period, the dinner plates and bread & butter plates are scraped six to eight times except
for the raspberry jam, to remove food soils. The platters are scrapped 8-10 times with a
knife and the serving bowls are scraped 8 –10 times with a teaspoon. The dishes are loaded
in a prescribed manner into the dishwasher and left overnight to dry. The dishwasher is
started the next morning on the Normal wash programme. When wash programme is
completed the dishes are then evaluated under a light box. All items in the dishwasher are
scored on three wash parameters: Visible water spots, visible soil and invisible grit.
Dry Testing
The dry test in this procedure is quite simple. Four random dinner plates, knives, all cups
and glasses are examined for water spots/streaks.
Standard Requirements
Lab Temperature 21°C ± 2°C
Lab Humidity 25% - 60%
Incoming Water Temperature 50° ± 1°C
Wash Programme Optimised Normal
Detergent Quantities 7.5/7.5grams
Rinse Aid Setting 4
Place Setting 10
Voltage 110v
Water Hardness 0 – 85ppm
Cascade Pure Rinse Detergent and Jet Dri Rinse Aid are used in this test
Consumer Reports has provided the test procedure but not all the details that pertain to
the allocation of the scores.
J
J
A
A
P
P
A
A
N
N
E
E
S
S
E
E
(
(
H
H
A
A
R
R
M
M
O
O
N
N
)
)
T
T
E
E
S
S
T
T
I
I
N
N
G
G
The Japanese have a dishwasher standard. There are no legal requirements to meet any
wash or dry performance standards. However our distributor have criteria that must be
met. There are no lab requirements except the incoming water is at 60ºC. Wash and dry
testing are combined in the one test. After the dishes are soiled they are air dried for one
hour at room temperature, before placing them into the dishwasher. The dishes are
evaluated 2 minutes after the end of the programme. Harmon have provided detergent and
rinse aid. The Japanese distributors require a 7-14 place setting machine.
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