ASTM D3556-23

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it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: D3556 − 14 D3556 − 23
Standard Guide for
Deposition on Glassware During Mechanical Dishwashing
This standard is issued under the fixed designation D3556; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This guide covers a procedure for measuring performance of a mechanical dishwashing detergent in terms of the buildup of
spots and film on glassware. It is designed to evaluate household automatic dishwasher detergents but can be used as a screening
test for institutional and commercial dishwashing products.
1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility
of the user of this standard to establish appropriate safety safety, health, and healthenvironmental practices and determine the
applicability of regulatory limitations prior to use.
1.3 This international standard was developed in accordance with internationally recognized principles on standardization
established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued
by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Summary of Test Method
2.1 Glass tumblers are given multiple washes in a mechanical dishwasher in the presence of food soil and the levels of spotting
and filming allowed by the detergents under test are compared visually.
3. Significance and Use
3.1 This test method is intended as a laboratory screening test to determine performance of the detergent under actual use
conditions, but will not necessarily predict performance under all end-use conditions.
4. Apparatus
4.1 Automatic Dishwasher(s)—Typical household machines should be selected. If more than one machine is required, pairs with
consecutive production numbers are recommended. For further refinement, two or more pairs of differing makes, models, or ages
(pair to pair) may be used.
4.2 Clear Undecorated Glass Tumblers, from 8 to 15 per machine, a larger number being used if it is planned to remove one
tumbler at intervals throughout the test (see Note 5 in Section 66.7.3). Ten tumblers simplify scoring.
4.2.1 Before each use, even if new, the glass tumblers may be cleaned in a machine, first in a 1 % solution of citric acid and then
with a household automatic dishwashing detergent at the manufacturer’s recommended use level, each in a normal wash cycle. Use
deionized or distilled water for the rinses during this cleaning procedure. Do not use the drying cycle of the machine until the
This guide is under the jurisdiction of ASTM Committee D12 on Soaps and Other Detergents, and is the direct responsibility of Subcommittee D12.16 on Hard Surface
Cleaning.
Current edition approved Nov. 1, 2014Jan. 1, 2023. Published December 2014 January 2023. Originally approved in 1976 as D3556–76 T. Last previous edition approved
in 20092014 as D3556–85(2009).D3556–14. DOI: 10.1520/D3556-14.10.1520/D3556-23.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
D3556 − 23
tumblers appear to be free of soil or film. No “water break” (droplet formation) should be evident when the tumblers have been
rinsed. Any other procedure (such as hand washing and polishing) which yields tumblers that are spot- and film-free may be used.
4.3 Standard Tableware (Note 2) (optional, see Section 6):
4.3.1 Suggested tableware is as follows, Dinner plates, 10-in.10 in. diameter, Salad plates, 7-in.7 in. diameter, Cereal bowls,
6-in.6 in. diameter, Saucers, 6-in.6 in. diameter, and Cutlery, stainless steel.
NOTE 1—A mixture of china and plastic dishes is recommended but is not essential; any standard quality type of dishware is satisfactory.
4.3.2 For each machine used, six dinner plates, six knives, six forks, and six spoons are required, plus optionally enough of the
other dishes to fill the lower rack of each machine (see Section 6).
4.4 Light Box for Visual Evaluation of Tumblers—A typical light box is rectangular, open to the front, and has dead black inside
surfaces. It is large enough to hold up to 15 tumblers side by side. Fluorescent lights are mounted in the base of the box in such
a manner that light passes up through the tumblers. It is preferable to have the light come only through the tumblers and have the
area surrounding them blocked out by suitable means. Adding dividers between tumblers is also recommended to aid in the
assessment.
5. Materials and Manufacture
5.1 Standard Food Soil Components: nonfat nonfat powdered milk, margarine, and wheat-based cooked cereal (optional).
5.2 Standard Food Soil Preparation—A mixture of 80 weight % of margarine and 20 weight % of powdered milk is prepared. The
margarine is warmed until fluid (not over 100°F (37.8°C))100 °F (37.8 °C)) and the powdered milk is sifted in and mixed
thoroughly. The mixture should be refrigerated when not in use and not kept more than 2 weeks.
5.3 Optional Food Soil Preparation—This mixture consists of 70 % margarine, 15 % powdered milk, and 15 % cooked cereal. The
cooked cereal is separately prepared as follows: Add 45 g of cereal to 228 g of water, heat to boiling, and boil for 5 min. Dissolve
100 g of powdered milk in 500 g of water and stir this solution into the cooked cereal. Continue stirring as portions are removed
to be combined with margarine and powdered milk that have been blended as in 5.2. This mixture should be made up as required.
(Use of this optional soil makes the test more realistic by adding another difficult-to-remove component.)
6. Procedure
6.1 Using a spatula or a food brush, distribute a total of 40 g of food soil equally across the six dinner plates, so that each plate
has 6.66 g of soil. Load the machine as follows: In the lower (plate) rack, distribute the six soiled dinner plates uniformly with
the smaller plates and bowls, if used (Note 2), placed alternately about the dinner plates until the rack is fully loaded. In the upper
(glass) rack, distribute the glass tumblers evenly. If eight or ten are used, place them along each side, four or five to a side.
Optionally, use extra tumblers, so that one can be removed periodically for comparative purposes.
NOTE 2—Optionally the smaller chinaware pieces may be omitted and only dinner plates used.
6.1.1 In the silverware rack or holder, place six each of the stainless steel knives, forks, and spoons.
6.2 Water Temperature—Maintain a water temperature of 130130 °F 6 5°F (54.45 °F (54.4 °C 6 3.8°C
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