NSF 4-2014 Commercial cooking rethermalization and powered hot food holding and transport equipment.pdf

1、NSF International Standard / American National StandardNSF/ANSI 4 - 2014 Commercial Cooking,Rethermalization, and Powered Hot Food Holding and Transportation EquipmentNSF International, an independent, not-for-profit, non-governmental organization, is dedicated to being the leading global pro-vider

2、of public health and safety-based risk management solutions while serving the in-terests of all stakeholders. This Standard is subject to revision. Contact NSF to confirm this revision is current. Users of this Standard may request clarifications and in-terpretations, or propose revisions by contact

3、ing: Chair, Joint Committee on Food Equipment c/o NSF International 789 North Dixboro Road, P. O. Box 130140 Ann Arbor, Michigan 48113-0140 USA Phone: (734) 769-8010 Telex: 753215 NSF INTL FAX: (734) 769-0109 E-mail: infonsf.org Web: http:/www.nsf.org i NSF/ANSI 4 2014 NSF International Standard/ Am

4、erican National Standard for Food Equipment Commercial cooking, rethermalization, and powered hot food holding and transport equipment Standard Developer NSF International NSF International Designated as a ANSI Standard March 30, 2014 American National Standards Institute ii Prepared by The NSF Join

5、t Committee on Food Equipment Recommended for adoption by The NSF Council of Public Health Consultants Adopted by The NSF Board of Directors August 1958 Revised July 1967 Revised August 1968 Revised April 1970 Revised July 1971 Revised April 1973 Revised June 1986 Revised May 1992 Revised May 1996 R

6、evised May 1999 Revised November 2000 Revised March 2002 Revised October 2005 Editorial revision November 2005 Revised February 2006 Editorial revision May 2006 Revised April 2007 Editorial revision May 2007 Revised April 2009 Addendum November 2009 Revised October 2014Revised March 1997 Published b

7、y NSF International PO Box 130140, Ann Arbor, Michigan 48113-0140, USA For ordering copies or for making inquiries with regard to this Standard, please reference the designation “NSF/ANSI 4 2014.” Copyright 2014 NSF International Previous Editions 2009, 2007, 2006, 2005, 2002, 2000, 1999, 1997, 1996

8、, 1992, 1986, 1973, 1971, 1970, 1968, 1967, and 1958 Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, elec-tronic or mechanical, including photocopying and microfilm, without permission in writing from NSF International. Printed in th

9、e United States of America. iii Disclaimers1NSF, in performing its functions in accordance with its objectives, does not assume or undertake to dis-charge any responsibility of the manufacturer or any other party. The opinions and findings of NSF repre-sent its professional judgment. NSF shall not b

10、e responsible to anyone for the use of or reliance upon this Standard by anyone. NSF shall not incur any obligation or liability for damages, including consequential damages, arising out of or in connection with the use, interpretation of, or reliance upon this Standard. NSF Standards provide basic

11、criteria to promote sanitation and protection of the public health. Provisions for mechanical and electrical safety have not been included in this Standard because governmental agen-cies or other national standards-setting organizations provide safety requirements. Participation in NSF Standards dev

12、elopment activities by regulatory agency representatives (federal, local, state) shall not constitute their agencys endorsement of NSF or any of its Standards. Preference is given to the use of performance criteria measurable by examination or testing in NSF Stand-ards development when such performa

13、nce criteria may reasonably be used in lieu of design, materials, or construction criteria. The illustrations, if provided, are intended to assist in understanding their adjacent standard requirements. However, the illustrations may not include all requirements for a specific product or unit, nor do

14、 they show the only method of fabricating such arrangements. Such partial drawings shall not be used to justify im-proper or incomplete design and construction. Unless otherwise referenced, the “normative” annexes are not considered an integral part of NSF Stand-ards. The annexes are provided as gen

15、eral guidelines to the manufacturer, regulatory agency, user, or cer-tifying organization. 1The information contained in this Disclaimer is not part of this American National Standard (ANS) and has not been processed in accordance with ANSIs requirements for an ANS. Therefore, this Disclaimer may co

16、ntain material that has not been subjected to public review or a consensus process. In addition, it does not contain requirements neces-sary for conformance to the Standard. iv This page is intentionally left blank.v Contents 1 General 1 1.1 Purpose. 1 1.2 Scope 1 1.3 Alternative materials, design,

17、and construction . 1 1.4 Measurement . 1 2 Normative references . 2 3 Definitions 3 4 Materials 3 4.1 Conformance with NSF/ANSI 51 3 4.2 Solder 4 4.3 Gaskets . 4 4.4 Fryer and steam cooker baskets. 4 4.5 Fat/oil fryers and filters 4 4.6 Beverage equipment 4 4.7 Brick 4 5 Design and construction . 5

18、5.1 General sanitation 5 5.2 Internal angles and corners . 5 5.3 External angles and corners . 6 5.4 Joints and seams . 6 5.5 Fasteners 6 5.6 Insulation 7 5.7 Reinforcing and framing 7 5.8 Inspection and maintenance panels . 7 5.9 Doors. 7 5.10 Door tracks and guides . 8 5.11 Door closers, handles,

19、knobs, and pulls 8 5.12 Hinges 8 5.13 Covers 9 5.14 Edges and nosings 9 5.15 Openings into food zones . 10 5.16 Louvers 10 5.17 Hardware . 10 5.18 Latches and catches . 10 5.19 Breaker strips 10 5.20 Equipment mounting . 10 5.21 Legs and feet . 11 5.22 Casters, rollers, and gliders 11 5.23 Shelving

20、. 11 5.24 Pipe chases . 12 5.25 Enclosed spaces . 12 5.26 Drawers 12 5.27 Insets 12 5.28 Food shields 12 5.29 Breakable glass components . 12 5.30 Light fixtures 13 5.31 Plumbing connections . 13 5.32 Grease receptacles . 14 5.33 Fry top ranges and griddles 14 5.34 Open top ranges 14 vi 5.35 Ovens .

21、 14 5.36 Reel-type ovens (revolving tray ovens) . 14 5.37 Broilers, rotisseries and salamanders 15 5.38 Fat/oil fryers and fat/oil filters . 15 5.39 Entry ports 15 5.40 Cappuccino machines with milk reservoirs . 15 5.41 Coffee urns 15 5.42 Jacketed kettles and urns . 16 5.43 Steam tables and bains-m

22、arie 16 5.44 Popcorn cabinets. 16 5.45 Hot food holding and hot food transport equipment . 16 5.46 Proofing boxes and proofing cabinets . 17 5.47 Rethermalization equipment . 17 5.48 Food warming equipment . 17 6 Performance 17 6.1 Enclosed hot food holding equipment and hot food transport cabinets

23、. 17 6.2 Open top hot food holding equipment 18 6.3 Rethermalization equipment . 19 6.4 Cleaning and sanitization procedures 20 6.5 Pyrolytic self-cleaning ovens . 21 6.6 Abrasion resistance of asbestos cement flat sheet . 22 6.7 Open heated merchandisers . 22 7 Food equipment provided with a securi

24、ty package 23 7.1 General . 23 7.2 Special tools . 24 7.3 Fastening methods (splash zone) . 24 7.4 Fastening methods (non-food zone) . 24 7.5 Hinges . 24 7.6 Hardware 24 7.7 Shelf brackets, pilasters, slides, or cleats 24 7.8 Kick plate 24 7.9 Drawers. 24 7.10 Conveyor units. 24 7.11 Labeling . 24 A

25、nnex A . A1 Annex B . B1 Annex C . C1 vii Foreword2The purpose of this Standard is to establish minimum food protection and sanitation requirements for the materials, design, construction and performance of commercial cooking, rethermalization, and powered hot food holding and transport equipment. T

26、his Standard uses inch-pound units as the primary units with SI (metric) units provided in parentheses for informational purposes. The Joint Committee carried a motion that this convention be adopted in future revisions to this Standard. The SI units provided in parentheses generally represent a har

27、d conversion of the inch-pound units, meaning that the SI value may have been rounded to provide a reasonable and measurable dimension. Section 1.4 Measurement Added language specifies the use of significant figure rounding Section 2.0 Normative References Updated to reflect current designation, tit

28、le and proper citation. Normative references will be updated where applicable in the Food Equipment Family of Standards. Section 4.6 Beverage Equipment Cross-reference to annex B changed to NSF/ANSI 51. The method for conducting in unit extraction testing of beverage equipment was moved from this st

29、andard to Standard 51. Section 5.13.5 Covers Updated to reflect accessibility and cleanability of all surfaces of covers. Section 5.29.3 Glass Glass materials requirements were moved to NSF/ANSI 51 and a pointer placed in the FE Family of Stand-ards. Section 5.43.2 2009 Addendum This revision clarif

30、ied the requirements in 5.43 drains in steam tables and bains-marie units. Section 5.48 and 6.1.1 Food Warmer Language updated and intended to address heated cabinets intended to hold different types of non-potentially hazardous foods, such as pretzels, cookies, nacho chips, and so forth, to clarify

31、 the intended use of such equipment. These equipment not intended to hold potentially hazardous foods and marked in accordance with the newly adopted 5.48 are exempt from this performance test, similar to the exemption for proofing cabinets. Section 6.4.3 Acceptance Criteria In the 2005 publication

32、of Standard 4, the absolute value sign were removed from the calculation. The remov-al of the absolute value sign resulted in a negative log reduction. The newly adopted modification will result in a positive number. This Standard was developed by the NSF Joint Committee on Food Equipment using the

33、consensus process described by the American National Standards Institute. Suggestions for improvement of this Standard are welcome. This Standard is maintained on a Continuous Maintenance schedule and can be opened for comment at any time. Comments should be sent to Chair, Joint Committee on Food Eq

34、uipment at standardsnsf.org, or c/o NSF International, Standards Department, P.O. Box 130140, Ann Arbor, Michigan, 48113-0140, USA. 2The information contained in this Disclaimer is not part of this American National Standard (ANS) and has not been pro-cessed in accordance with ANSIs requirements for

35、 an ANS. Therefore, this Disclaimer may contain material that has not been subjected to public review or a consensus process. In addition, it does not contain requirements necessary for con-formance to the Standard. viii This page is intentionally left blank.1 2014 NSF NSF/ANSI 4 2014 NSF/ANSI Inter

36、national Standard for Food Equipment Commercial cooking,rethermalization, and powered hot food holding and transport equipment 1 General 1.1 Purpose This Standard establishes minimum food protection and sanitation requirements for the materials, design, construction, and performance of commercial co

37、oking, rethermalization, and hot food holding and transport equipment and their related components. This Standard does not contain safety requirements. 1.2 Scope Equipment covered by this Standard includes, but is not limited to, ranges, ovens, fat/oil fryers, fat/oil filters, griddles, tilting grid

38、dle skillets, broilers, steam and pressure cookers, kettles, rotisseries, toasters, coffee makers and other hot beverage makers, component water heating equipment, proofing boxes and cabinets, hot food holding equipment, rethermalization equipment, and hot food transport cabinets. Section 7 of this

39、Standard pertains to food handling and processing equipment that has been designed and manufactured for special use purposes. Food equipment designed and manufactured with a security package is utilized in environments such as correctional facilities, mental health facilities, or some schools. For t

40、hese environments, where both sanitation and security are concerns, 7 contains exceptions to this Standard that shall only be applicable to the splash and non-food zones of food equipment provided with a security package. Equipment components and materials covered under other NSF or NSF/ANSI Standar

41、ds or Criteria shall also comply with the requirements therein. This Standard is not intended to restrict new unit design, provided that such design meets the minimum specifications described herein. 1.3 Alternative materials, design, and construction While specific materials, design, and constructi

42、on may be stipulated in this Standard, equipment that incorporates alternate materials, design, or construction may be acceptable when such equipment meets the intent of the applicable requirements herein. 1.4 Measurement Decimal and SI conversions provided parenthetically shall be considered equiva

43、lent. Metric conversions and significant figure rounding have been made according to IEEE/ASTM SI 10. 2014 NSF NSF/ANSI 4 2014 2 2 Normative references The following documents contain provisions that, through reference, constitute provisions of this NSF/ANSI Standard. At the time this Standard was b

44、alloted, the editions listed below were valid. All documents are subject to revision, and parties are encouraged to investigate the possibility of applying the recent editions of the documents indicated below. The most recent published edition of the document shall be used for undated references. 40

45、 CFR 180.940, Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-Contact Surface Sanitizing Solutions)3ANSI Z97.1 2009, Safety Glazing Materials Used in Buildings - Safety Performance Specifications and Methods of Test4ANSI/ASSE 1001 2008, Atmospheric T

46、ype Vacuum Breakers5ANSI/ASSE 1020 2004, Pressure Vacuum Breaker Assembly4ANSI/ASSE 1022 2003, Backflow Preventer for Beverage Dispensing Equipment4 ANSI/ASSE 1024 2004, Dual Check Backflow Preventers4ANSI/UL 197 2004, Standard for Commercial Electric Cooking Appliances6APHA, Standard Methods for th

47、e Examination of Water and Wastewater, 21st edition7ASSE 1032 2004, Dual Check Valve Type Backflow Preventers for Carbonated Beverage Dispensers Post Mix Type4BS857:1967, Specification for safety glass for land transport8IAPMO Uniform Plumbing Code 20099ICC International Plumbing Code 200910IEEE/AST

48、M SI 10 2010, American National Standard for Metric Practice11NSF/ANSI 18, Manual food and beverage dispensing equipmentNSF/ANSI 51, Food equipment materials 3U. S. Government Printing Office, Washington, DC 20402 www.gpo.gov 4American National Standards Institute, 25 West 43rdStreet, New York, NY 1

49、0036 www.ansi.org 5ASSE International Office, 901 Canterbury, Suite A, Westlake, OH 44145 www.asse.org 6Underwriters Laboratories, 333 Pfingsten Road, Northbrook, IL 60062 7American Public Health Association, 800 I Street NW, Washington, DC 20001 www.apha.org 8British Standard, 389 Chiswick High Road, London W4 4AL United Kingdom www.bsi- 9International Association of Plumbing and Mechanical Officials (IAPMO), 5001 E. Philadelphia St., Ontario, CA 91761 www.iapmo.org 10International Code Council (ICC), 5203 Leesburg Pike, Sui