Sustainability Std. The standard is based on a lifecycle approach for identifying the environmental impacts of refrigeration products in five key areas: product performance, energy, materials, end-of-life, and manufacturing. This standard serves as an objective and practical measurement tool to assist refrigeration product manufacturers in evaluating the environmental sustainability of home appliances. The standard is based on a lifecycle approach for identifying the environmental impacts of household portable and floor care products in six key areas: consumables, energy, materials, end-of-life, performance, and manufacturing. This standard serves as an objective and practical measurement tool to assist portable and floor care manufacturers in evaluating the environmental sustainability of home appliances. The standard is based on a lifecycle approach for identifying the environmental impacts of household clothes washing products in six key areas: consumables, energy, materials, end-of-life, performance, and manufacturing.
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They shall relate to actual use conditions and be technically and scientifically sound. This standard contains test procedures that may be applied to any brand or model of electric refrigerator, refrigerator-freezer or freezer for measuring performance. Results of tests in accordance with this standard may be publicly stated. Section 4 replaces Sections 5, 6 and 7 of HRF with a simplified volume calculation procedure.
In addition, standardized testing temperatures have been changed for fresh food and freezer compartments to harmonize with the IEC. Finally, this version more fully clarifies the process of removing ice cubes from an icemaker, and further clarifies general test set-up and requirements.
With regard to safety, AHAM recommends that all appliance products—both major and portable-manufactured or marketed in the United States be submitted to an appropriate independent laboratory for inspection and listing in conformance with the safety standards and procedures followed by such laboratories. AHAM welcomes comments and suggestions regarding this standard. Any standard may be reviewed and improved as needed. All standards must be updated or reconfirmed at least every five years.
Any interested party, at any time, may request a change in an AHAM standard. The hard copy print version of this document shall be for individual use only. This document shall not be reproduced in whole or in part by any means, and shall not be transmitted electronically or otherwise to a third person without the prior written permission of AHAM.
The standard methods and the recommended levels of performance, where they appear, are intended to provide a means by which different brands and models of refrigerators, wine chillers and freezers can be compared and evaluated. The standard methods are not intended to inhibit improvement and innovation in product testing, design or performance.
Except for operating characteristics that are affected by ambient temperature for example, compressor percent run time , the unit, when tested under this standard, shall operate equivalent to the unit in typical room conditions. The energy used by the unit shall be calculated when a calculation is provided by the standard. Energy consuming components that operate in typical room conditions including as a result of door openings, or a function of humidity , and that are not exempted by this standard, shall operate in an equivalent manner during energy testing under this standard, or be accounted for by all calculations as provided for in the standard.
Examples: 1. Energy saving features that are designed to operate when there are no door openings for long periods of time shall not be functional during the energy test. The defrost heater shall not either function or turn off differently during the energy test than it would when in typical room conditions. Also, the product shall not recover differently during the defrost recovery period than it would in typical room conditions. Electric heaters that would normally operate at typical room conditions with door openings shall also operate during the energy test.
Energy used during adaptive defrost shall continue to be tested and adjusted per the calculation provided for in this standard. It is characterized by a refrigerated surface s that partially encloses the low temperature compartment and cools the fresh food compartment by natural convection. It frequently has a partition called the chiller or drip tray which when removed or adjusted exposes an additional area of the refrigerated surface to the fresh food compartment.
It may include a compartment of 0. A freezer which is accessible from the front. This heater may be switchable from fully-on to fully-off or to some condition of operation in-between. An automatic icemaker with separate and sequential water fill, freezing and harvesting phases of the ice-making operation. The process of freeing or removing ice pieces from an icemaker. Types of defrost systems that apply to refrigerators and freezers are defined in Sections 3. Manual defrost is one in which defrosting of the refrigerated surface is accomplished by natural or manual means with manual initiation and manual termination of the overall defrost operation.
A system in which the defrost cycle is manually initiated and automatically terminated, with automatic resumption of normal refrigeration at the conclusion of the defrost operation. Defrost water is disposed of automatically or collected in a container for subsequent manual removal.
A means of accelerating the rate of defrost may or may not be included in the product design. When testing for energy consumption, this is considered a manual defrost product. A system in which the defrost cycle is automatically initiated and terminated, with resumption of normal refrigeration at the conclusion of the defrost operation. The system automatically prevents the permanent formation of frost on all refrigerated surfaces.
Nominal refrigerated food temperatures are maintained during operation of the automatic defrost system s. The defrost water is disposed of automatically. A system in which the refrigerated surfaces of the freezer compartment are defrosted manually and the refrigerated surfaces of the fresh food compartment are defrosted automatically.
Defrost water from the fresh food compartment is disposed of automatically or collected in a container for subsequent manual removal. An external door that is hinged on the right-hand side when viewed facing the cabinet. An external door that is hinged on the left-hand side when viewed facing the cabinet.
An external drawer that is designed to pull or tip out. A projection on the door which extends into the refrigerated compartment s and which functions primarily as a barrier to minimize heat flow to the interior of the cabinet. A tray which is automatically filled with water for freezing into ice. The complete liner comprises the compartment liner in the cabinet, the exposed breaker strip surfaces and the door liner s.
It bypasses the thermostat control and operates continually until the feature is terminated either manually or automatically. One that can have its vertical position changed without the use of tools. Any surface on the door that can be used for the storage of food. One which essentially fills the interior cross-section of the cabinet. One which is less than either the width or the depth, or both, of the full shelf.
One which can be either partially rotated, fully rotated or pivoted on its support. One which can roll or slide on its support s. A compartment provided for the storage of butter, margarine, cheese and similar products.
It may also serve as a baffle Section 3. An enclosed compartment or container provided primarily to retard the dehydration of fruits and vegetables. A container in which ice can be stored. This includes any electrical or mechanical device. A control scheme that changes the defrost interval from a fixed length to an extended length without any intermediate steps is not considered a variable defrost control.
A variable defrost control feature should predict the accumulation of frost on the evaporator and react accordingly. Therefore, the times between defrost should vary with different usage patterns and include a continuum of lengths of time between defrosts as inputs vary.
See Section 4 3. For a refrigerator, the sum of the fresh food compartment volume and the freezer compartment volume. For a freezer, the freezer compartment volume. For refrigerators and refrigerator-freezers: The sum of i the fresh food compartment volume in cubic feet and ii the product of an adjustment factor and the freezer compartment volume in cubic feet see Section 6.
It is not intended to provide a means of measuring the food-storage capacity. The freezer compartment volume is to be recorded to the nearest 0. The total volume shall be the sum of the volumes of all compartments and be recorded to the nearest 0. For through the door ice and water dispensers, the ice chute will be included in the volume up to the dispensing function.
When the volume is determined, internal fittings such as shelves, removable partitions, containers and interior light housings shall be considered as not being in place. The items below shall be considered as being in place and their volumes deducted: The volume of control housings. The volume of the evaporator space see Section 4. The volume of air ducts required for proper cooling and operation of the unit. Space occupied by shelves molded into the inner door panel. For clarification, the through the door ice and water dispensers and the insulating hump are not included in the volume.
No part of the dispenser unit shall be included as volume. The total volume to be deducted shall comprise the following: a In the case of a forced air evaporator, the total volume of and behind the evaporator cover shall be deducted including volume occupied by the evaporator fan and the fan scroll. All other refrigerated shelves are considered as not present. A combination of components from the various figures may be used for other designs. These figures graphically support procedures for determination of volume described in Sections 4.
All deducts are the same. See the next figures for Dispenser Unit clarification. The vertical ambient temperature gradient at locations 10 inches Unless the area is obstructed by shields or baffles, the gradient shall be maintained from 2 inches 5.
The vertical ambient temperature gradient in any foot of vertical distance is not to exceed 0. If a platform is used, it is to have a solid top with all sides open for air circulation underneath, and its top shall extend at least 1 foot Temperature measuring devices shall be located or shielded so that indicated temperatures are not affected by the operation of the condensing unit or adjacent units. Wet bulb and dry bulb readings or equivalent shall be taken to determine ambient relative humidity when required.
Except when specified for particular tests, the ambient relative humidity need not be controlled. The temperature measurements shall be made with one or more of the following instruments or their equivalents. If a mass is used to increase the heat capacity of a temperature sensor, the total heat capacity of the mass is not to exceed that of 20 g of water. Electrical measurements shall be made with the following instruments or their equivalents: a Watt-hour meters.
Analog Watt-hour meters shall be graduated in intervals no greater than 0. Digital instruments must have a resolution of 0. For analog measuring instruments the smallest scale division must not exceed 1 V. For digital measuring instruments, the resolution must be 0.
AHAM: Association of Home Appliance Manufacturers