ANSI NSF 170-2015 Glossary of Food Equipment Terminology.pdf

1、NSF International Standard / American National StandardNSF/ANSI 170 - 2015 Glossary of Food Equipment TerminologyNSF International, an independent, not-for-profit, non-governmental organization, is dedicated to being the leading global provider of public health and safety-based risk management solut

2、ions 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 interpretations, or propose revisions, by contacting: Chair, Joint Committee on Food Equipment c/o NSF In

3、ternational 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.orgNSF/ANSI 170 2015 i NSF International Standard/ American National Standard for Food Equipment Glossary of

4、Food Equipment Terminology Standard Developer NSF International NSF International Designated as an ANSI Standard June 22, 2015 American National Standards Institute ii Recommended for Adoption by The NSF Joint Committee on Food Equipment The NSF Council of Public Health Consultants Adopted by NSF In

5、ternational June 2002 Revised September 2005 Revised July 2007 Revised March 2008 Revised February 2009 Revised April 2011 Revised November 2011 Revised March 2014 Revised December 2015 Published by NSF International P. O. Box 130140, Ann Arbor, Michigan 48113-0140, USA For ordering copies or for ma

6、king inquiries with regard to this Standard, please reference the designation “NSF/ANSI 170-15.“ Copyright 2015 NSF International Previous editions 2014, 2011, 2009, 2008, 2007, 2005, 2002 Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any mea

7、ns, electronic or mechanical, including photocopying and microfilm, without permission in writing from NSF International. 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 respon

8、sibility of the manufacturer or any other party. The opinions and findings of NSF represent its professional 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

9、damages, arising out of or in connection with the use, interpretation of, or reliance upon this Standard. NSF 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 go

10、vernmental agencies or other national standards-setting organizations provide safety requirement. Participation 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. Preferen

11、ce is given to the use of performance criteria measurable by examination or testing in NSF Standards development when such performance criteria may reasonably be used in lieu of design, materials, or construction criteria. The illustrations, if provided, are intended to assist in understanding their

12、 adjacent standard requirements. However, the illustrations may not include all requirements for a specific 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 ot

13、herwise referenced, the annexes are not considered an integral part of NSF Standards. The annexes 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

14、(ANS) and has not been processed in accordance with ANSIs requirements for 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 conformance to the Standard. iv This pag

15、e is intentionally left blank. v Contents 1 General . 1 1.1 Purpose 1 1.2 Scope . 1 1.3 Measurement 1 2 Normative references 1 3 Definitions . 2 vi This page is intentionally left blank.vii Foreword2 The purpose of this Glossary is to provide a single resource containing all of the technical terms u

16、sed in all NSF Food Equipment Standards. With all NSF Food Equipment definitions located in one document, and not in the individual Food Equipment Standards, greater consistency will be achieved, as changes to a given definition will affect all other Food Equipment Standards simultaneously once adop

17、ted in the Glossary. In addition, the Glossary of Food Equipment Terminology may serve as a reference tool within the industry. This Glossary was developed by the NSF Joint Committee on Food Equipment using the consensus process described by the American National Standards Institute. This edition of

18、 the Standard contains the following revisions: Issue 16 A new definition was added for the term glider for section 3.90. Issue 17 A new definition was added for the term leak proof liner for section 3.115 Issue 18 A new definition was added for the term self-service display refrigerator with automa

19、tic lockout for section 3.166.4.5 Suggestions for improvement of this Glossary 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

20、International, Standards Department, P.O. Box 130140, Ann Arbor, Michigan 48113-0140, USA. 2 The information contained in this Foreword is not part of this American National Standard (ANS) and has not been processed in accordance with ANSIs requirements for an ANS. Therefore, this Foreword may conta

21、in material that has not been subjected to public review or a consensus process. In addition, it does not contain requirements necessary for conformance to the Standard. This page is intentionally left blank.1 2015 NSF NSF/ANSI 170 2015 NSF International Standard for Food Equipment Glossary of food

22、equipment terminology 1 General 1.1 Purpose This Standard establishes definitions for food equipment, devices, and related components. 1.2 Scope Definitions covered by this Standard consist of terminology related to food equipment, including terms describing equipment, materials, design, constructio

23、n, and performance testing. This Standard includes common definitions of terms used throughout NSF Food Equipment and Sanitation Standards. 1.3 Measurement Decimal and SI conversions provided parenthetically shall be considered equivalent. Metric conversions have been made according to IEEE/ASTM SI

24、10. 2 Normative references The following documents contain provisions that, through reference, constitute provisions of this Standard. At the time this Standard was balloted, the editions listed below were valid. All documents are subject to revision, and parties are encouraged to investigate the po

25、ssibility of applying the recent editions of the documents indicated below. ANSI/NEMA LD 3 2005 High-Pressure Decorative Laminates3 FDA, Food Code 2009 4 21 C.F.R. Part 131, Milk and Cream (Food and Drug)5 IEEE/ASTM SI 10 2010 American National Standard for Metric Practice6 NSF/ANSI 2. Food equipmen

26、t 3 National Electrical Manufacturers Association, 1300 N. 17th Street, Rosslyn, VA 22209 . 4 U. S. Department of Commerce, National Technical Information Service, 5285 Port Royal Road, Springfield, VA 22161 . 5 U. S. Government Printing Office, Washington, DC 20402 . 6 ASTM International, 100 Barr

27、Harbor Dr., West Conshohocken, PA 19428 . 2015 NSF NSF/ANSI 170 2015 2 NSF/ANSI 3. Commercial warewashing equipment NSF/ANSI 6. Dispensing freezers NSF/ANSI 7. Commercial refrigerators and freezers NSF/ANSI 35. High pressure decorative laminates (HPDL) for surfacing food service equipment NSF/ANSI 5

28、2. Supplemental flooring 3 Definitions 3.1 accessible: Manufactured to be exposed for cleaning and inspection with the use of simple tools. 3.2 air gap: The unobstructed vertical distance through the free atmosphere between the lowest opening from any pipe or faucet supplying water to a tank, plumbi

29、ng fixture, or other device and the flood level rim of that receptacle. 3.3 ambient temperature: The temperature of a surrounding medium such as air, gas, or a liquid that comes into contact with items such as equipment, devices, instruments, and food. 3.4 apron: The exposed fixed vertical surface b

30、elow the working surface. 3.5 auxiliary rinse: Recirculated water pumped from a tank or sump and sprayed onto dishes after the wash or pumped rinse cycle and before the sanitizing rinse is applied. 3.6 backflow: The flow of water or other liquids, mixtures, or substances into a potable supply of wat

31、er from any source/s other than its intended source. 3.7 backflow preventer: A device or means to prevent backflow. 3.8 backsplash: The exposed fixed vertical surface at the rear or side of a unit, above the horizontal working surface, designed to protect the wall from splashing liquid or food. 3.9

32、bain-marie: A large pan containing hot water in which smaller pans may be set to cook food slowly or keep food hot. 3.10 bakers table: A table used only for the preparation of baked products, whose top has curbing along the rear and sides to minimize spillage of flour onto the floor. 3.11 beverage (

33、urn) stand: A fixed or portable stand with a drain trough to support a coffee, tea, or water urn. 3.12 bin: A semi-enclosed container, open on top, with or without a lift-off, sliding, or hinged cover. Floor type bins are usually mobile and typically sized to be rolled under a worktable or bakers ta

34、ble. 3.12.1 ice storage bin: A bin that is fully enclosed and insulated, with hinged or sliding insulated door/s at the front; it is normally stationary and set under ice-making equipment. 3.12.2 silverware bin: A container, intended for storing flatware or cutlery, that is usually small and mounted

35、 in a holder set on or under a counter top with other bins. 3.12.3 vegetable storage bin: A bin with a perforated or screened body intended for the storage of produce items. 2015 NSF NSF/ANSI 170 2015 3 3.13 bond: The joining of materials. 3.14 bowl: An open-top container for mixing or serving food.

36、 3.15 braising pan: See tilting griddle skillet. 3.16 breaker strip: A thermal barrier of relatively nonconductive material. 3.17 broiler: An appliance (other than a rotisserie) in which cooking is accomplished by direct exposure to radiant heat. 3.18 buffet unit: Equipment that is designed to recei

37、ve and maintain food product/s at proper temperatures and is intended for customer service. 3.19 bulk food: Food, available to the customer that is not enclosed in a sealed package, wrapper, or similar container. 3.20 bulk milk (cream) dispenser: Equipment that consists of a mechanically refrigerate

38、d cabinet and a dispensing mechanism that stores and dispenses servings of milk at proper temperatures when operated manually or by machine actuation (other than by coin). 3.21 carbonator: A device that combines cold water and carbon dioxide under pressure in a storage tank to produce carbonated wat

39、er. 3.22 caster: A wheel mounted on a support that may or may not swivel and is used to support mobile equipment. 3.23 check valve: A device that allows liquid to flow in only one direction. 3.24 chemical sanitizer feeder: A device that automatically adds a chemical sanitizing agent to the chemical

40、sanitizing rinse of a warewashing machine. 3.25 chemical sanitizing machine: A warewashing machine that applies a chemical sanitizing solution to the surfaces of wares to achieve sanitization. 3.26 chopper: Equipment used to chop food. 3.27 cleanable: Able to be freed of residues of food and other s

41、oiling materials. 3.28 cleaning: Physical removal of residues of food and other soiling materials. 3.29 closed: Manufactured with no space exceeding 1/32 in (0.031 in, 0.79 mm). 3.30 coating: The result of a process where a material is deposited on and adhered to a substrate to create a new surface.

42、 The coating material does not alter the physical properties of the substrate. 3.31 coffee maker: Equipment used to brew or otherwise prepare coffee and similar hot beverages. 3.32 coffee urn: See hot water urn. 3.33 compactor: A refuse processor intended to reduce the volume of food waste and nonfo

43、od waste refuse by crushing. 3.34 compressor percentage run time: Under defined conditions of ambient temperature and internal storage temperature, the compressor percentage run time, R, is as follows: 2015 NSF NSF/ANSI 170 2015 4 R = d/D x 100 where: d is the elapsed time that the compressor is ope

44、rating during a whole number of cycles; and D is the total elapsed time during a whole number of cycles. 3.35 containers, thermoplastic refuse: Thermoplastic containers of any size or capacity for the temporary storage of waste material. 3.36 contamination: The presence of soil, unwanted or unaccept

45、able numbers of microorganisms, or any other unwanted organic or inorganic matter. 3.37 controlled location vending machine: A limited service vending machine that 1) dispenses only non-potentially-hazardous foods; 2) is designed to be filled and maintained in a sanitary manner by persons at the loc

46、ation of installation; and 3) is intended for use at locations protected from environmental contamination. 3.38 conveyor: A mechanism for moving items between locations. 3.39 conveyor machine: (As used in NSF/ANSI 3) A warewashing machine that employs a conveyor or similar mechanism to carry dishes

47、through a series of wash and rinse sprays within the machine. 3.40 corrosion resistant: Capable of maintaining original surface characteristics under prolonged contact with the intended end use environment and exposure to appropriate cleaning compounds and sanitizing solutions. 3.41 corrugation: A t

48、ype of non-flat surface that drains liquid and permits the circulation of air from a relatively horizontal plane. 3.42 cover: A protective device for a relatively horizontal opening. 3.43 crazing: Apparent fine cracks at or under the surface of a material or coating. 3.44 crevice: A surface characte

49、ristic (e.g., crack, fissure) that adversely affects cleanability. 3.45 custom equipment: Equipment designed and manufactured for a specific and unique installation or application. 3.46 cutting board: A laminated or solid wood, rubber, or thermoplastic board upon which food items are chopped, diced, sliced, or cut. 3.47 deburr: To remove sharp or rough surfaces that may cause injury. 3.48 deli slicer: Counter mounted equipment with a rotating knife and movable carriage intended to slice meat, cheeses and vegetables. 3.49 detergent: A chemical mixture add