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CHAPTER -6: PROGRAMME DESCRIPTIONS
PROGRAMME DESCRIPTIONS
Programme items
Programme No.
Programme names
and temperatures
Type of food waste
Level of soil
Detergent amount
B: 25 cm3 / 15
cm3A: 5 cm3
Programme
duration (min.)
Electricity
consumption (kW
hours)
Water consumption
(litres)
Warning: Short programmes do not include a drying step. The values declared above are the values obtained under
laboratory conditions according to relevant standards. These values can change depending on the conditions of
product's use and environment (network tension, water pressure, water input temperature and ambient tempera-
ture).
Extra Hygiene
Intensive
70°C (P1)
65°C (P2)
Dishes with
Dishes with dense dirt
dense soiling
soiling for a long time
waiting for
or requiring hygienic
a long time
washing
or requiring
hygienic
washing
high
high
A+B
50° C Wash
45° C Wash
70° C Wash
65° C Wash
Cold Rinse
Cold Rinse
Hot rinse
Intermediate rinse
Dry
Hot rinse
End
Dry
End
124
1.31
15.1
Express 50'
65°C
65°C (P3)
soups, sauces,
pasta, eggs,
pilaf, potato and
oven dishes,
fried foods
medium
A+B
A+B
65°C Wash
Intermediate
rinse
Hot rinse
End
115
50
1.33
1.08
17.6
10.5
EN-18
Daily 60°C
60°C (P4)
Fresh coffee, milk,tea,
cold meat,vegetables
medium
A+B
Prewash
60°C Wash
Hot rinse
Dry
End
100
1.03
14.5
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