Some standard content:
Light Industry Standard of the People's Republic of China
Household Electric Dishwasher
1 Subject Content and Scope of Application
QB 1520-92
This standard specifies the terminology, product classification, technical requirements, test methods, inspection rules and standards, packaging, transportation, purchase and storage requirements of household electric dishwashers (hereinafter referred to as "dishwashers"). This standard applies to household electric dishwashers, and other washing machines with washing functions can also be used as a reference. This standard is not applicable to commercial dishwashers and dishwashers operating in corrosive or explosive media environments. 2 Reference Standards
GB4214 Determination of Noise Power Level of Household Appliances GB2828 Batch Inspection Count Sampling Procedure and Sampling Table (Applicable to Manual Continuous Batch Inspection) GB2829 Periodic Inspection Count Sampling Procedure and Sampling Table (Applicable to the Inspection of Production Process Stability) GHB191 Packaging Storage and Transportation Pictorial Marking
GB 4857.7 Basic tests for transport packages
Sine vibration (fixed frequency) test method
GB1771 Determination of salt spray resistance of paint film
GB 5938 Light industry, corrosion resistance of metal coatings and chemical treatment layers of products Neutral salt spray test method GB4706.25 Safety of household and similar electrical appliances Particular requirements for dishwashers 3 Terminology
3.1 Dishwasher
Machines that use chemical, mechanical, electrical and other methods to wash and dry tableware (including glassware and cooking utensils) (such as those with drying functions). 3.2 Fully automatic dishwasher
A dishwasher that can pre-set various operating programs. Automatically complete the entire cycle. 3.3 Semi-automatic dishwasher
A dishwasher that can automatically control some operating programs, but still requires human operation to complete the entire cycle. 3.4 Non-automatic dishwasher
A dishwasher with manual control for various operating programs. 3.5 Spray-type dishwasher
A dishwasher that mainly relies on non-water spray and brushing to remove dirt from tableware. 3.6 Flow-through dishwasher
A dishwasher that mainly relies on the impact of water flow to remove dirt from tableware while the tableware is immersed in water. 3.7 Rated capacity
The maximum loading capacity of the dishwasher specified by the manufacturer, calculated according to the number of sets of tableware specified in Appendix B. 3.8 Cycle
The running time required for the dishwasher to complete a specified program (such as washing, rinsing or drying), 3.9 Standard washing sequence
Approved by the Ministry of Light Industry of the People's Republic of China on June 8, 1992 and implemented on February 1, 1993
The commonly used washing program specified by the manufacturer,
3.10 Powerful washing program
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The washing process with the strongest cleaning power or the longest washing time specified by the manufacturer. 3.11 Detergent
Special preparation for dishwashers that uses chemical methods to decompose and remove dirt from tableware. 3.12 Rinse agent
Special preparation for dishwashers that is used to speed up the drying speed of tableware and improve the cleaning rate of tableware. Product classification
4.1 Classification by degree of automation
Fully automatic type is represented by the Chinese phonetic letter Q: a.
h. Semi-automatic type is represented by the Chinese phonetic letter B: Non-automatic type is represented by the Chinese phonetic letter 下. 4.2 According to the washing method, the spray type is represented by the Chinese pinyin letter:
The vegetable type is represented by the Chinese pinyin letter L:
C; other washing methods are represented by the first Chinese pinyin letter of the first character of the washing method name. If the first letter is W, P or Y, the first Chinese pinyin letter of the th character is used to represent it, and so on. The specifications of dishwashers are divided into 2, 3, 4, 6, 8, 10, and 12 sets according to rated capacity, indicated by Arabic numerals, of which 4, 6, 8, and 12 sets are preferred. 4.4 Model of dishwasher 1. Factory design number, Arabic numerals indicate specification, according to 4.3, washing force type, according to 4.2, automation degree, according to 4.1, dishwasher code, WQP6-1 indicates 6 sets of fully automatic spray dishwashers with design number ］. The dishwasher uses phase-controlled AC power. Rated voltage 220V. Rated frequency 50Hz. Technical requirements
5.1 Safety requirements
The safety requirements of dishwashers shall comply with the relevant provisions of GB 1708.26: 5.2 Safety requirements
Carbon washing machines shall comply with the national standards for the sanitation requirements of tableware washing machines. 5.3 Washing performance
Sulfur washing machines shall be tested in accordance with Article 6.5, and the cleaning rate shall not be less than 0.85. 5.4 Drying performance
Dishwashers with drying functions shall be tested in accordance with Article 6.6, and the drying rate shall not be less than 0.85. 5.5 Damage rate
The damage rate of the washed dishes by the dishwasher shall be the same as that of the dishes washed by the dishwasher. 5.6 Water consumption deviation
QB 1520---92
The actual water consumption deviation of the dishwasher during a strong washing cycle shall not exceed 10% of the rated water consumption. 5.7 Noise
When the dishwasher is running under a constant load, the A-weighted sound power level noise shall not exceed 72dP. 5.8 Working environment
The dishwasher shall be able to work normally under the following environmental conditions: the temperature shall be greater than 0℃ and less than 45℃;
h. Relative humidity shall not exceed 95% (humidity 25℃): altitude shall not exceed 2000m (air pressure shall not exceed 79.5kPa): d.
Water supply pressure U,05-~center, 60MPa
5. 9 Temperature control error
Dishwashers with heaters shall be equipped with a thermostat or temperature controller. The humidity limit or temperature control error shall not exceed ±5℃. 5.10 Reliability index
The service life shall not be less than 5500 standard cycles; the trouble-free working time shall not be less than 100 standard push cycles, and the structure
5. 11. 1 Fasteners shall use standard fasteners. When running under the correct installation conditions, there shall be no water leakage. 5. 11. 2
5. 11. 3 The dishwasher shall not start when the door or the dish is in the open state. 5.11.4 The parts in contact with the detergent shall be free of corrosion. 5.11.5 The product shall not be subjected to vibration during packaging and transportation. 5.12 Materials
5.12.1 The surface of steel parts (except stainless steel) shall be effectively treated with anti-corrosion. 5.12.2 The coating layer on the outer surface shall have strong adhesion and solid bonding. There shall be no obvious defects such as bubbles, flow marks, missing coating, wrinkles, cracks, etc. After the corrosion resistance test, the corrosion width is greater than lrm. 5.12.3 The surface of the electroplated parts shall be smooth, fine and uniform in color, without any defects such as peeling, rust, pinholes, bulges, patterns, scratches, etc. After the salt spray test, the plating of general structural parts shall not have rust spots outside 2nm at the edges and corners. 5.12.4 The surface of the plastic material shall be flat and smooth, without any defects such as cracks, blister, shrinkage, etc. 6 Test method
6.1 General conditions of the test
6.1.1 Environmental conditions
The temperature is 20℃ and the relative humidity is 55%~70%. Indoor environment with direct sunlight and heat radiation 6.1.2 Power supply
The voltage is 220V±1% and the frequency is 50Hz±1%. The voltage waveform is an AC sine wave. 6.1.3 Installation
The dishwasher should be installed according to the manufacturer's instructions. The dishwasher and the test tableware should be at the ambient temperature at the beginning of each measurement. 6.1.4 Water Supply
6. 1.4. 1 Source Temperature
The water supply temperature of the sulfur washer using only cold water is 15±5'℃. The water supply temperature of the sulfur washer using only hot water is 602℃. For dishwashers with water heaters, when the time and energy consumed in the test process need to be determined, the cold water temperature is 1522℃.
6. 1. 4. 2
Pressure specified by the system.
6. 1. 4. 3 Hardness
QB1520--92
For dishwashers with water softening devices, use water with a hardness of 10.71.+0.89m/. for testing. Dishwashers without water softening devices are tested with natural water sources. The type and hardness of the water are measured and noted in the test report. 6.1.5 Detergents
Use the cup push test detergent specified in the Appendix (Supplement). Use the manufacturer's regulations. If there are no regulations, follow the following regulations. 6.1.5.1 With water softening device (applicable to natural water of any hardness), the dosage is 2.5~3x/L
. 1.5.2 Without water softening device (applicable to natural water with hardness higher than 1.79mn/L) a.
Water hardness is 5.36: ± 0.53n/l., the dosage is 2.5~~3g/l. Water hardness is 10.71±0.71mn/l., the dosage is 3.3~4g/L; b.
t. The water hardness is higher, and the use of egg .2 ~ ~ 5g/l.; d, water hardness shall not exceed 11.43mn/L, the amount of detergent used shall increase in proportion to the water hardness, but shall not exceed the capacity of the detergent dispenser.
6. 1. 6 Rinse agent
Use the standard test source detergent in Appendix C (supplement). If there is an uninterrupted automatic feeding device, the amount of rinse agent is determined by the internal feeding device; if there is an automatic feeding device, the amount shall be in accordance with the manufacturer's regulations. If there is no regulation, it shall be 0.3mg/. If there is no automatic feeding device, the amount shall be in accordance with the manufacturer's instructions.
6.1.7 Cycle
The manual or automatic washing machine with the longest running time should be selected. 6.2 Test instrument
Figure. 7. The accuracy of the electric measuring instrument used for the test shall not be lower than 0.5 level; the accuracy of the dry mixed ball thermometer used for the temperature and relative humidity shall not be lower than 1.0 level; b.
The error of the instrument used for measuring time shall be less than 0.5%; the reading accuracy of the scale used for measuring quality or energy shall be 9.5g! e. The reading accuracy of the measuring instrument for measuring water consumption shall be 0.1L. 6.3 Safety requirements
The safety requirements of dishwashers shall be carried out in accordance with the test methods specified in GB4706.25: 6.4 Hygiene requirements
The hygienic requirements of dishwashers shall be carried out in accordance with the national standards for the hygienic requirements of dishwashers. 6.5 Washing performance test
6.5.1 The washing performance test shall be carried out at least 5 times. After each test, except for cleaning the filter, other parts shall not be cleaned. The average value of the 5 times shall be taken as the test result.
6. 5. ? The test load shall be the rated load of tableware, see Appendix B (Supplement). 6.5.3 Before the test, the dishwasher shall first run two standard wash cycles with clean tableware as the load, and add detergent and rinse agent in accordance with the provisions of 6.1.5 and 6.1.6.
6.5.4 The tableware shall be soiled in accordance with Appendix A (Supplement). The tableware shall be clean and dry before soiling. 6.5.5 All soiling of the tableware shall be completed within 1 hour, and then spread on the table to dry for 2 hours for use. 6.5.6 Load the tableware into the bowl window and run a strong wash cycle in the dishwasher under the conditions specified in 6.1. The tableware shall not be heavy when loaded. The bowls and plates are placed so that the dividing line between the egg yolk and the wheat pulp is vertically downward (as shown in Figure 1). 6.5.7 After completing a cycle, immediately and carefully remove the test pieces one by one and check the surface for dirt with the naked eye. The inspection is carried out under a light intensity of 1 000~-1 5001x. The inspection time for each test piece shall not exceed 10s. The inspection results are classified into one level: qualified, medium, and unqualified.
Clear means that the tableware is completely free of dirt, and this test piece is scored 2 points; medium means that the total area of dirt on the tableware is not more than 4mm, and there are at least 4 dirt spots, and this test piece is scored 1 point; unqualified means that the area of dirt on the tableware is more than 4mm or there are more than 4 dirt spots, and this test piece is scored 0 points. Each test piece is tested according to the above method, and the actual total score divided by the expected score is the cleaning rate, and the expected score is the total number of test pieces multiplied by 2. Damaged test pieces are not considered in the evaluation. Table 1 is an example of the evaluation of the washing performance, and the total number of tableware is 100. Table 1
Unqualified
Number of dirt
Accumulated
Number of dirt
Contaminated area
Score required: 100X2=200 (points)
170 yuan 0.85
Cleanliness rate:
: 200
6.6 Drying performance test
Number of items
(items)
Actual score
6.6.1 The drying performance test can be done together with the washing performance test or separately. Regardless of the test method used, it should be noted in the report.
6.6. 2 If the drying performance test and the washing performance test are done at the same time, at least 5 times are required, and the average of the 5 times is taken as the test result. The test steps are: first run according to 6.5, open the door (cover) after 30 minutes, carefully take out the tableware, and then evaluate the drying performance. 6.6.3 Drying performance test is done separately, at least 3 times, the test steps are: load the test load according to 6.5.2, add detergent according to 6.1.6. Then run a strong washing cycle for 30 minutes, open the door (cover), carefully take out the tableware and evaluate the drying performance. Take one test piece each time, and start from the lower position, and observe and evaluate the semi-drying effect with the naked eye. The average inspection time of each test piece shall not exceed 3s, and the total evaluation time shall not exceed 3s multiplied by the total number of test pieces. 6.6.4 The drying effect is divided into three levels: dry, medium, and damp. Low dryness means that the food surface of the tableware is free of moisture, and this test piece is scored 2 points; medium means that there are one to two water drops or a wet mark on the food surface of the tableware, and this test piece is scored 1 point; wet means that there are more than two water drops on the food surface of the tableware, or there is one water drop and a wet bottle or two wet marks, and this test piece is scored.
The actual score is divided by the expected score to get the drying rate, and the expected score is the total number of test pieces multiplied by 2: Table 2 is an example of drying performance evaluation. Category
Glassware
Horizontal spoon, etc.
Drying rate: 200
Evaluation time: 280s
Damage inspection
1520--92
Number of items (pieces)
After the washing performance test, take out the tableware and observe with the naked eye whether each tableware is damaged. The number of damaged tableware divided by the total number of tableware is the breakage rate
Determination of water consumption
Run the standard washing program for 1 cycle. Use a rubber to measure the amount of water flowing out of the drain pipe outlet. Noise determination
Follow the specified conditions
Place the dishwasher on a stable platform and lay an elastic cushion with a thickness of 5-~10mm on the platform; b.
Noise test environment is a semi-anechoic room
During the measurement, the dishwasher is operated under the standard washing program with rated load. 6. 9.2 Test method
Follow the method specified in GB1211.
Determination of humidity control error
According to the method of measuring water temperature specified in the reference part, determine the highest water temperature and compare it with the value of the set temperature file. The value is the temperature batch error
Each temperature file is done 3 times, and the average of the 3 times is the report value. If one temperature file is over blue, it is judged as unqualified. 6.11 Test run inspection
Products shipped out of the factory should be tested for test run inspection.
6.11.1 Washing program operation inspection
Run according to the program specified by the manufacturer, and it should be able to complete the cycle. 6.71.2 Door switch performance inspection
The door switch should comply with the provisions of Article 5.11.3. Open the door for inspection when the washing machine is in the washing state. 6.3 Water seal inspection
Observe the door, pipe joints, bottom, etc. when the dishwasher is running. They should comply with the provisions of Article 5.11.2. 6.11.4 Drainage inspection
At the end of each operating cycle of the dishwasher, the water in the machine should be drained. 6.12 The corrosion resistance test of the coating layer on the exterior surface shall be carried out in accordance with the provisions of GB1771.
6.13 Anti-corrosion test of electroplated parts
Perform according to the provisions of (H5938, time 48h, com6.14 Trouble-free operation test
QB 1520-92
The dishwasher is operated according to the standard wash cycle under rated load. Each person continuously runs for no less than 10 cycles. It can still operate normally after accumulating 400 cycles of continuous operation.
6.15 Marking and packaging inspection
The monthly inspection of the product before packaging shall comply with the provisions of 8.1.1 product marking. The daily inspection of the product packaging shall comply with the provisions of 8.1.2 packaging marking. 6.16 Packaging and transportation test
Perform a vibration test on the packaged dishwasher according to the method specified in GB 4857.7, and the vibration time is 40min. Then remove the packaging for trial operation inspection, and it should be able to operate normally. At the same time, according to 8.2 The packaging quality is checked according to the requirements of the 7 Inspection Rules
The inspection of sulfur washing machine is divided into factory inspection and type inspection. 7.1 Factory inspection
7.1.1 Products can be shipped only after they have passed the inspection. The items of factory inspection are the items listed in Table 3. Among them, sequence 1 to 5 must be fully inspected. 7.1. 2 The sampling inspection shall be carried out in accordance with the provisions of GR 2828, calculated by the number of unqualified products per household unit, and the normal inspection one-time sampling plan shall be adopted. The inspection level is S-1, and the qualified quality level AQE: Class A is 4.0; Class B is 6.5t Class C is 10. Special circumstances shall be agreed upon by the supply and demand parties. 7.2 Type inspection
Type inspection shall be carried out in the following cases: 7. 2. 1
New products produced on trial;
After the production, such as the structure, materials, and process have changed significantly.When the product performance may be affected: When the factory inspection results are significantly different from the last type inspection: The national quality supervision and inspection agency proposes the requirement for type inspection; Products in continuous production shall be inspected at least once a year. 7.2.2 Type inspection shall be carried out in accordance with the provisions of GB 2829. The samples for type inspection shall be selected from 3 units of the factory inspection qualified batch, and another 3 units for the no-fault operation test. The number of unqualified products per 100 units of products shall be calculated, and the sampling plan with a discrimination level of 1 shall be adopted. The inspection items shall be all items in Table 3 and Table 4. The classification of unqualified products, the level of unqualified products and the judgment array are shown in Table 5 and Table 3. Items of test equipment Appearance inspection Test run inspection (sequential inspection according to the requirements of the manual) Insulation resistance (exit inspection, measured in cold state) Electrical amplitude (factory inspection, measured in cold state) Grounding performance (exit inspection, only grounding resistance is tested) Unqualified classification Technical requirements 5. 12. 2 5. 12. 4 5. 11. 2-~ 5. 11. 3 Test method GB 4706. 2516 Chapter GB 1706.2527 Chapter
Test items
Start-up performance
Input power deviation
Water consumption deviation
Electrical insulation and
Leakage current
Power connection and external flexible cable and flexible
Temperature control error
Marking package inspection
Spot inspection
Protection against electric shock
In case of overload 7.
(Applicable to the enzyme machine with heater)
Durability
Non-normal operation
Stability and mechanical hazard
Resilience
Structural inspection
Internal wiring
Hazard inspection
Terminals of external conductors
Grounding device
Screws and joints
Electric distance, electrical insulation distance and insulation distance
Heat resistance, flame resistance and leakage current resistance
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Continued 3
Non-conformity classification
Technical requirements
Non-conformity classification
R. 1~~8. 2
Test method
GB 47G6. 25 9 Chapter
GB 4706. 25
CB 4706. 2513
GB 4706. 25 25 Chapter
GB 4706. 25 11
Technical requirements
Field verification methods
GB 4706. 25 8 Chapter
GU 4706.2512#
GB 4706. 25 15
CB4706.251F
GH 4TOA. 2519 Chapter
GR4706.25
GB 4706. 25 21
G 4706. 25 22 chapters
GB47C6.2523 chapters
GB 4706. 25 24 chapters
CB 4706. 2526 chapters
GH 47CK.2527 chapters
GB 47G6. 2528 chapters
GH 4706. 25
GB 4706-25
Test objectives
Washing performance
Download performance
Breakage rate
Unfault running test
Packaging and transportation test
Appearance and surface decoration corrosion resistance test
Electroplating parts corrosion resistance test
Unqualified classification
Unqualified quality level (RQL)
Determination number
8 Marking, packaging, transportation and storage
8.1 Marking
8.1.1 Product marking
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Continued Table 4
Classification of non-conformities
Technical requirements
Dishwashers shall be marked with the following contents using a permanent mark: a.
Manufacturer name:
Product name;
Trademark,
Product model:
Manufacture date, annual production batch number or publication date, serial number; Table 5
5,11.58.2.2
Test method
CB4706.25 31#
Main product parameters (rated capacity, power type, rated voltage, rated frequency, rated power, etc.) Dishwashers of Class 1 appliances have Class I structural symbols. Packaging Labels
The following labels shall be clearly marked on the packaging box: a.
Product name;
Product model,
Product trademark;
Net weight (kg):
Gross market (kg);
External dimensions
Length × width × height:
Manufacturer name:
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. Words and patterns such as "Handle with care", "Do not invert", and "Avoid moisture". All labels shall comply with the relevant provisions of GB191 and Chapter 7 of GB4706.25. 8.2 Packaging
8.2.1 The dishwasher shall be packed in a cabinet. The machine body shall be padded with flexible materials and wrapped with moisture-proof film. 8.2.2 The packaging should ensure that the product will not be damaged by vibration loading and unloading, moisture and dust under normal transportation and storage conditions.
&2.3 The packaging box should be accompanied by instructions, product certificates, random tools, packing list, and warranty. 8.3 Transportation
Do not squeeze or tear during transportation. 8. 4 Storage
The dishwasher should be stored in a well-ventilated warehouse without opening the original packaging. There should be no corrosive gas in the surrounding air. A1 Pollutants
Tomato juice (for contaminating glass cups);
Tea juice (for contaminating tea cups);
Egg yolk (for contaminating plates and chopsticks);
Skimmed milk powder (for mixing with malt milk);
Wheat pulp (for mixing plates and spoons):
QB 1520
Appendix A
Preparation and contamination of tableware
(Supplement)
Dishware (for contaminating plates and serving spoons): g.
Margarine (for contaminating oval plates). 2 Preparation of contaminants
A2.1 Tomato juice
At room temperature, take out tomato juice from a can that has been opened or opened for no more than 2 days but has not been refrigerated, and shake it before use. The concentration of the juice is: wet the entire inner surface of a 250mL glass with the juice, then drip for 45s, at which point the remaining juice in the glass is 1-3g
42.2 Tea Island
Put first-grade black tea leaves in a container and add 1L of boiling water for every 20g of tea leaves (water shall be as specified in 6.1.4.3), cover with a sheet and place for 5nim, then filter with a 1mm filter and set aside. A2.3 Egg yolk
Use 58±4g of eggs and store them in the refrigerator for at least one week: take out the eggs from the refrigerator and soak them in water at 20±5℃ for 30min, then steam them in a steamer for 3.5~5min, until the eggs are coagulated but still moveable. Put the washed eggs in 20!5 water for 5min (throw away eggs with cracks): take out the eggs from the water, peel off the skin and egg white, take out the egg yolk and stir evenly with a spoon for later use. A2.4 Milk powder preparation
The composition of the powder should be close to the following analytical values:
Minerals
1.5 or less
Put 80g of milk powder in a dry container, add 250ml of water, fully dissolve the milk powder and store at room temperature for use. A2.5 Wheat slurry
Dilute 250ml of prepared milk with 135ml of water and boil: Add the boiled diluted milk to 80g of wheat flour, and stir while adding, and put it in boiling water (water bath) and boil it. After 20 minutes, immediately apply this slurry on the plate. A2.6 Spinach
Use fresh spinach with whole leaves. If fresh spinach is not available, use frozen spinach instead. Pour the harvested spinach into a sieve and drain for 5 minutes at room temperature, then knead the spinach to pass through a sieve with a pore size of 21min. A2.7 Margarine
Only high-quality household margarine with a fat content of 80% to 85% can be used. Use at room temperature without stirring. A3 Tableware contamination
All test pieces should be clean and dry before contamination. A3.1 Glass contamination
QH 1520-92
Take 200mL of prepared tomato paste and pour it into the first glass, then pour it from the first glass into the first glass, and then pour it into the third glass in sequence until all the glasses are contaminated. Stand the contaminated cup for 30 minutes, then invert it for 5 seconds to empty it, and finally stand it for 2 hours and put it in the dishwasher for washing. 43.2 Tea cup contamination
Pour half a cup of prepared tea juice into each test tea cup, let it stand for 30 minutes, pour out the tea juice, invert it for 5 seconds, then stand it for 2 hours and put it in the dishwasher for washing.
43.3 Plate contamination
Each plate is equally divided into three contaminated areas. (See Figure 1) A: 1g of prepared egg yolk is evenly applied on each sector surface, b, 1g of prepared slurry is evenly applied on each sector surface; and 15g of prepared Tibetan vegetable is evenly applied on one sector surface. A3,4 Avoiding dish contamination by hand
Use a table knife or spatula to spread margarine evenly on the surface of the oval dish. Use 1.5% of butter for each dish. 435 Contamination of chopsticks and spoons
Chopsticks and spoons can be evenly coated with a layer of the specified substance on the parts where they are used according to the instructions in A1. Appendix B
Standard tableware
(Supplement)bZxz.net
The standard tableware specified in this appendix is for testing only and is not used as a basis for product design. B1
Dishwasher test tableware should use white porcelain with uniform surface quality, which should not have cracks or other damage. Glasses are flat, transparent utensils that have not been ground.
B2 _ Standard tableware for testing washing machines is shown in Table BI and Table B2. The actual number of test dishes is calculated using formula (B1)
N=nXm+n
In the formula, N is the total number of tableware:
The number of tableware is based on Table B:
m-. -Capacity, such as 4 sets of dishwashers are 4;
n2--the number of service meals, according to Table B2. B32 sets of dishwasher tableware have a total mass of not less than 2850g; 3 sets of dishwasher tableware have a total mass of not less than 3810g; 4 sets of dishwasher tableware have a total mass of not less than 5700g; 6 sets of dishwasher tableware have a total mass of not less than 8020g; 8 sets of dishwasher tableware have a total mass of not less than 9220g; 10 sets of dishwasher tableware have a total mass of not less than 152405; 12 sets of dishwasher tableware have a total mass of not less than 16440g: com(B1)
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