NSF 4-2016 Commercial Cooking Rethermalization and Powered Hot Food Holding and Transportation Equipment.pdf

1、NSF International Standard / American National StandardNSF/ANSI 4 - 2016 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 provider o

2、f public health and safety-based risk management solutions while serving the interests 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 contactin

3、g: 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.orgi NSF/ANSI 4 2016 NSF International Standard/ Ameri

4、can 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 April 14, 2016 American National Standards Institute ii Prepared by The NSF Joint C

5、ommittee 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 March 2002 Revised August 1968 Revised October 2005 Revised April 1970 Editorial revision November 2005 Revised July 1971 Re

6、vised February 2006 Revised April 1973 Editorial revision May 2006 Revised June 1986 Revised April 2007 Revised May 1992 Editorial revision May 2007 Revised May 1996 Revised April 2009 Revised March 1997 Addendum November 2009 Revised May 1999 Revised October 2014 Revised November 2000 Revised Novem

7、ber 2016 Published by 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 2016.” Copyright 2016 NSF International Previous Editions 2014, 2009, 2007, 2006, 2005, 20

8、02, 2000, 1999, 1997, 1996, 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 In

9、ternational. Printed in the United States of America. iii Disclaimers1 NSF, in performing its functions in accordance with its objectives, does not assume or undertake to discharge any responsibility of the manufacturer or any other party. The opinions and findings of NSF represent its pro-fessional

10、 judgment. NSF shall not be 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. NS

11、F Standards provide basic 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 agencies or other national standards-setting organizations provide safety requirements. Participa

12、tion in NSF Standards development 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 Standards develo

13、pment when such performance criteria may reasonably be used in lieu of design, materials, or con-struction 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 specifi

14、c product or unit, nor do they show the only method of fabricating such arrangements. Such partial drawings shall not be used to justify improper or incomplete design and construction. Unless otherwise referenced, the “normative” annexes are not considered an integral part of NSF Standards. The anne

15、xes are provided as general guidelines to the manufacturer, regulatory agency, user, or certifying organization. 1 The 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 an ANS. Therefore

16、, 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. This page is intentionally left blank.v Contents 1 General . 1 1.1 Purpose 1 1.2 Scope . 1 1.3 Alterna

17、tive materials, design, 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 Brick . 4 5 Design and construct

18、ion . 4 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, hand

19、les, 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 Shelv

20、ing . 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 5.35 Ov

21、ens 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 16 5.42 Jacketed kettles and urns 16 5.43 Steam tables and ba

22、ins-marie . 16 vi 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 7 Food equipment provided with a security package 24 8 Product li

23、terature 25 Annex A . A1 Annex B . B1 Annex C.C1 Annex D.D1 Annex E . E1 vii Foreword2 The 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 foo

24、d holding and transport equipment. This 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 p

25、arentheses generally represent a hard conversion of the inch-pound units, meaning that the SI value may have been rounded to provide a reasonable and measurable dimension. This version of NSF/ANSI 4 2016 includes the following revisions: Issue 18: This issue added new language for Sections 5 and 8 r

26、egarding floorless heating compartments. In addition, this ballot proposes the addition of informative Annex D, Flooring Recommendations for Proofers and Ovens Constructed Without Floors. Issue 23: Section 4.6, regarding Beverage equipment was removed as it is now superseded by the requirement in NS

27、F/ANSI 51 2014 Issue 24: Language was added to the test method in sections 6.2.2.1 and 6.7.2.1 covering open top hot food holding equipment and open heated merchandisers. This Standard was developed by the NSF Joint Committee on Food Equipment using the consensus process described by the American Na

28、tional 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 Equipment at standardsnsf.org, or c/o NSF Intern

29、ational, Standards Department, P.O. Box 130140, Ann Arbor, Michigan, 48113-0140, USA. 2 The 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 an ANS. Therefore, this Disclaimer may conta

30、in 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. This page is intentionally left blank.1 2016 NSF NSF/ANSI 4 2016 NSF/ANSI International Standard for Food Equipment Commercial co

31、oking, 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 cooking, rethermalization, and hot food holding and

32、 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 griddle skillets, broilers, steam and pressure cooker

33、s, 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 Standard pertains to food handling and processing

34、 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 these environments, where both sanitation and secu

35、rity 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 Standards or Criteria shall also comply with the require

36、ments 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 construction may be stipulated in this Standard, equipment

37、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 equivalent. Metric conversions and significant figure r

38、ounding have been made according to IEEE/ASTM SI 10. 2016 NSF NSF/ANSI 4-2016 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 balloted, the editions listed below were valid. Al

39、l documents are sub-ject 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 CFR 180.940, Tolerance exemptions for active an

40、d inert ingredients for use in antimicrobial formulations (Food-Contact Surface Sanitizing Solutions) 3 ANSI Z97.1 2009, Safety Glazing Materials Used in Buildings - Safety Performance Specifications and Methods of Test 4 ANSI/ASSE 1001 2008, Atmospheric Type Vacuum Breakers 5 ANSI/ASSE 1020 2004, P

41、ressure Vacuum Breaker Assembly4 ANSI/ASSE 1022 2003, Backflow Preventer for Beverage Dispensing Equipment4 ANSI/ASSE 1024 2004, Dual Check Backflow Preventers 4 ANSI/UL 197 2004, Standard for Commercial Electric Cooking Appliances6 APHA, Standard Methods for the Examination of Water and Wastewater,

42、 21st edition7 ASSE 1032 2004, Dual Check Valve Type Backflow Preventers for Carbonated Beverage Dispensers Post Mix Type 4 BS857:1967, Specification for safety glass for land transport8 IAPMO Uniform Plumbing Code 20099 ICC International Plumbing Code 200910 IEEE/ASTM SI 10 2010, American National

43、Standard for Metric Practice11 NSF/ANSI 18, Manual food and beverage dispensing equipment NSF/ANSI 51, Food equipment materials 3 U. S. Government Printing Office, Washington, DC 20402 www.gpo.gov 4 American National Standards Institute, 25 West 43rd Street, New York, NY 10036 www.ansi.org 5 ASSE In

44、ternational Office, 901 Canterbury, Suite A, Westlake, OH 44145 www.asse.org 6 Underwriters Laboratories, 333 Pfingsten Road, Northbrook, IL 60062 7 American Public Health Association, 800 I Street NW, Washington, DC 20001 www.apha.org 8 British Standard, 389 Chiswick High Road, London W4 4AL Unite

45、d Kingdom www.bsi- 9 International Association of Plumbing and Mechanical Officials (IAPMO), 5001 E. Philadelphia St., Ontario, CA 91761 www.iapmo.org 10 International Code Council (ICC), 5203 Leesburg Pike, Suite 600; Falls Church, VA 22041 www.iccsafe.org 11 ASTM International, 100 Barr Harbor Dr.

46、, West Conshohocken, PA 19428 www.astm.org 2016 NSF NSF/ANSI 4-2016 3 NSF/ANSI 170, Glossary of food equipment terminology 3 Definitions Terms used in this Standard that have special technical meaning are defined in NSF/ANSI 170. 4 Materials The requirements contained in this section are intended to

47、 protect food from contamination and ensure that the materials used in the manufacture of commercial cooking, rethermalization, and powered hot food holding and transport equipment resist wear, penetration by vermin, and the effects of foods, heat, cleaning compounds, sanitizers, and other substance

48、s that may contact the materials in the intended use environment. Materials used in unexposed non-food zone areas shall be exempt from all requirements in 4. 4.1 Conformance with NSF/ANSI 51 4.1.1 Except as noted in 4.1.2, 4.1.3, and 4.1.4, materials shall conform to the requirements in NSF/ANSI 51

49、applicable to the zone in which the material is used. 4.1.2 Oven interiors: Oven interiors shall be nontoxic; corrosion-resistant metal; metal treated with a heat-resistant coating; or another nontoxic, corrosion-resistant, and cleanable material. The use of refractory concrete and other high-temperature ceramic materials, including fire brick, shall be limited to the following: Oven decks whose direct contact with food is restricted to pizza and bread products only. The oven may be used for cooking other types of food