超清版 GB/T 17988-2024 食具消毒柜性能要求和试验方法

ICS 97.040.99
CCS Y 63
GB/T 17988—2024
食具消毒柜性能要求和试验方法
Performance requirement and test method for disinfecting tableware cabinet
2024⁃08⁃23 发布2026⁃09⁃01 实施
国家市场监督管理总局
国家标准化管理委员会发 布
代替 GB 17988—2008

目　　次
前言··························································································································Ⅲ
1　范围·······················································································································1
2　规范性引用文件········································································································1
3　术语和定义··············································································································1
4　技术要求·················································································································3
5　试验方法·················································································································4
附录A（ 规范性）　消毒等级标志······················································································7
附录B（ 资料性）　常见微生物种类示例··············································································8
附录C（ 规范性）　消毒效果微生物杀灭试验方法··································································9
附录D（ 规范性）　保洁功能试验方法···············································································16
附录E（ 规范性）　烘干功能试验方法···············································································18
附录F（ 资料性）　除异味功能试验方法············································································20
附录G（ 资料性）　物理化学性能·····················································································22
附录H（ 规范性）　食具规格和数量··················································································25
参考文献····················································································································26

前　　言
本文件按照GB/T 1.1—2020《标准化工作导则　第1 部分：标准化文件的结构和起草规则》的规
定起草。
本文件代替GB 17988—2008《食具消毒柜安全和卫生要求》，与GB 17988—2008 相比，除结构调
整和编辑性改动外，主要技术变化如下：
a） 删除了电器安全相关的内容（见2008 年版的第7 章~第31 章）；
b） 删除了术语“正常工作”“工作周期”（见2008 年版的3.1.9、3.109），增加了术语“消毒效果”“抗
菌”“防霉”“保洁功能”“干燥指数”“除异味”（见3.9、3.12、3.14、3.15、3.16）；
c） 增加了健康安全要求（见4.1）；
d） 增加了选择性功能（见4.3）；
e） 更改了消毒效果等级的标注要求（见A.2，2008 年版的AA.1.2）；
f） 更改了“消毒效果微生物杀灭试验方法”（见附录C，2008 年版的附录BB、附录CC）；
g） 增加了“保洁功能试验方法”（见附录D）；
h） 增加了“烘干功能试验方法”（见附录E）；
i） 增加了“食具规格数量”（见附录H）。
请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。
本文件由中国轻工业联合会提出。
本文件由全国家用电器标准化技术委员会（SAC/TC 46）归口。
本文件起草单位：中国家用电器研究院、中国疾病预防控制中心环境与健康相关产品安全所、广东
康宝电器股份有限公司、佛山市顺德区美的洗涤电器制造有限公司、青岛海尔智慧厨房电器有限公司、
浙江苏泊尔厨卫电器有限公司、杭州老板电器股份有限公司、佳合（浙江）检验检测有限公司、中家院
（北京）检测认证有限公司、广东省科学院微生物研究所（广东省微生物分析检测中心）、华帝股份有限
公司、宁波方太厨具有限公司、广东海花科技有限公司、珠海格力电器股份有限公司、中山市森耐电气
有限公司、广东索奇实业有限公司、浙江帅康电气股份有限公司、广东美泰电器有限公司、广东万家乐
燃气具有限公司。
本文件主要起草人：闫凌、张庆玲、李霞、李永光、熊好平、王涛、官