What is the difference between NSF Standard 184 – Residential Dishwashers and NSF Standard 3 – Commercial Warewashing Equipment?
• Using many of the same principles from NSF/ANSI Standard 3 for Commercial Warewashing Equipment, NSF developed NSF/ANSI Standard 184 for Residential Dishwashers. While this standard mandates the same acceptance criteria related to soil removal and sanitization in Standard 3, there are significant differences in the design criteria. Design and construction requirements in NSF/ANSI 184 do not comply with the FDA Model Food Code. Residential dishwashers are not intended to perform at restaurant capacities, and for this reason, NSF/ANSI 184 does not have a requirement for a minimum final rinse temperature. Instead, residential units sanitize by maintaining a lower dish surface temperature for a longer period of time. Both commercial and residential units are required to remove all visible soil and detergent from plates and glasses, and both must deliver a minimum of 3600 Heat Unit Equivalents (HUEs) at the surface of dishes to ensure adequate sanitization. Other important differences bet
