1、NSF International Standard / American National StandardNSF/ANSI 169 - 2012 Special Purpose Food Equipment and DevicesNSF 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 s
2、olutions 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
3、 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 169 2012 NSF International Standard/ American National Standard for Food Equipment Special
4、purpose food equipment and devices Standard Developer NSF International NSF International Designated as an ANSI Standard August 8, 2012 American National Standards Institute ii Prepared by The NSF Joint Committee on Food Equipment Recommended for adoption by The NSF Council of Public Health Consulta
5、nts Adopted by The NSF Board of Directors October 2005 Revised April 2007 Revised April 2009 Revised August 2012 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 designatio
6、n “NSF/ANSI 169 2012.” Copyright 2012 NSF International Previous edition 2009, 2007, 2005 Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing f
7、rom NSF International. Printed in the United States of America. iii Disclaimers1NSF, 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 prof
8、essional 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 Stan
9、dard. 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 governmental agencies or other national standards-setting organizations provide safety requirements. P
10、articipation 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 Standard
11、s 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 adjacent standard requirements. However, the illustrations may not include all requirements for a
12、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 otherwise referenced, the “normative” annexes are not considered an integral part of NSF Standards. T
13、he annexes are provided as general guidelines to the manufacturer, regulatory agency, user, or certifying 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. Ther
14、efore, 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 page is intentionally left blank. v Contents 1 General . 1 1.1 Purpose 1 1.2 Scope . 1 1.3
15、 Alternate materials, design, and construction 1 1.4 Measurement . 1 2 Normative references . 1 3 Definitions . 2 4 Materials . 3 4.1 Conformance with NSF/ANSI 51 . 3 4.2 Solder . 3 4.3 Sound dampening materials 3 5 Design and construction . 3 5.1 General sanitation 3 5.2 Internal angles and corners
16、, food zone 4 5.3 External angles and corners 4 5.4 Joints and seams . 4 5.5 Fasteners . 4 5.6 Insulation 5 5.7 Reinforcing and framing . 5 5.8 Inspection and maintenance panels 5 5.9 Doors 5 5.10 Door tracks and guides 5 5.11 Cutting boards . 6 5.12 Hinges 6 5.13 Covers . 6 5.14 Edges and nosings 7
17、 5.15 Openings to food zones . 7 5.16 Louvers 7 5.17 Equipment mounting 7 5.18 Legs and feet . 8 5.19 Shelving . 8 5.20 Gaskets 9 5.21 Breakable glass components 9 5.22 Thermometers . 9 5.23 Plumbing connections . 9 6 Performance . 10 7 Food equipment provided with a security package 11 7.1 General
18、11 7.2 Special tools . 11 7.3 Fastening methods (splash zone) 11 7.4 Fastening methods (nonfood zone) . 11 7.5 Hinges 11 7.6 Hardware 11 7.7 Shelf brackets, pilasters, slides, or cleats 11 7.8 Kick plate 11 7.9 Drawers 11 7.10 Conveyor units . 11 7.11 Labeling . 12 vi 8 Supplemental requirements for
19、 marine food equipment 12 8.1 Materials . 12 8.2 Design and construction. 12 vii Foreword2The purpose of this Standard is to establish minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of special purpose food handling and proces
20、sing equipment and devices not fully covered by other individual standards. 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
21、this Standard. The SI units provided in parenthesis 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. Issue 5 This revision updated the Normative References and boilerplate language in: 1.4
22、 Measurement; 5.21 Breakable glass components. This Standard was developed by the NSF Joint Committee on Food Equipment using the consensus process described by the American National Standards Institute. Suggestions for improvement of this Standard are welcome. Comments should be sent to Chair, Join
23、t Committee on Food Equipment 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 Foreword is not part of this American National Standard (ANS) and has not been processed in accordance with ANS
24、Is 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. This page is intentionally left blank.1 2012 NSF NSF/ANSI 169 2012
25、 NSF/ANSI International Standard for Food Equipment Special purpose food equipment and devices 1 General 1.1 Purpose This Standard establishes minimum food protection and sanitation requirements for the materials, design, fabrication, construction, and performance of special purpose food handling an
26、d processing equipment and devices not fully covered by other individual standards. 1.2 Scope Equipment covered by this Standard includes, but is not limited to, specialty equipment items or devices that have special, complex, or multiple functions such as refrigeration heating equipment, and refrig
27、erated tumblers equipment. These are applicable provisions and additional specific requirements or exceptions as might be needed for proper evaluation of devices or equipment for which individual standards do not exist. The requirements of this Standard shall apply to all specialty equipment items e
28、xcept when equipment components and materials are covered under other NSF or NSF/ANSI Standards or criteria. Components and materials covered by other NSF or NSF/ANSI Standards or criteria shall comply with the requirements of each relevant standard or criteria to which that particular equipment com
29、ponent or material applies. This Standard is not intended to restrict new unit design, provided that such design meets the minimum specifications described herein. 1.3 Alternate materials, design, and construction While specific materials, design, and construction may be stipulated in this Standard,
30、 equipment that incorporates alternate materials, design, or construction may be acceptable when such equipment meets the applicable requirements herein. 1.4 Measurement Decimal and SI conversions provided parenthetically shall be considered equivalent. Metric conversions and significant figure roun
31、ding have been made according to IEEE/ASTM SI 10. 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. All documents are subject to rev
32、ision, 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. 2012 NSF NSF/ANSI 169 2012 2 40 C.F.R. 180.940 Tolerance exemptions for active an
33、d 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 Type Vacuum Breakers5ANSI/ASSE 1020 2004. Pressure
34、Vacuum Breaker Assembly5ANSI/ASSE 1022 2003. Backflow Preventer for Beverage Dispensing Equipment5 ANSI/ASSE 1024 2004. Dual Check Backflow Preventers5ASSE 1032 2004. Dual Check Valve Type Backflow Preventers for Carbonated Beverage Dispensers Post Mix Type5 IAPMO Uniform Plumbing Code 20096ICC Inte
35、rnational Plumbing Code 20097IEEE/ASTM SI 10 2010. American National Standard for Metric Practice8NSF/ANSI 2. Food equipment NSF/ANSI 4. Commercial cooking, rethermalization, and powered hot food holding and transport equipment NSF/ANSI 7. Commercial refrigerators and freezers NSF/ANSI 51. Food equi
36、pment materials NSF/ANSI 170. Glossary of food equipment terminology UL 197 2010. Standard for Commercial Electrical Cooking Appliances9 UL 471 2010. Commercial Refrigerators and Freezers9 3 Definitions Terms used in this Standard that have special technical meaning are defined in NSF/ANSI 170. 3U.
37、S. Government Printing Office, Washington, DC 20402 . 4 American National Standards Institute, 25 West 43rdStreet, New York, NY 10036 . 5ASSE International Office, 901 Canterbury, Suite A, Westlake, OH 44145 . 6International Association of Plumbing and Mechanical Officials (IAPMO), 5001 E. Philadelp
38、hia St., Ontario, CA 91761 . 7International Code Council (ICC), 5203 Leesburg Pike, Suite 600; Falls Church, VA 22041 . 8ASTM International, 100 Barr Harbor, Dr., West Conshohocken, PA 19428 . 9Underwriters Laboratories, Inc., 333 Pfingsten Road, Northbrook, IL 60062 . 2012 NSF NSF/ANSI 169 2012 3 4
39、 Materials The requirements contained in this section are intended to protect food from contamination and ensure that the materials used in the manufacture of food handling and processing equipment resist wear, penetration by vermin, and the effects of foods, heat, cleaning compounds, sanitizers, an
40、d other substances 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 Materials shall conform to the requirements in NSF/ANSI 51 applicable to the zone in which t
41、he material is used. 4.2 Solder Solder containing lead as an intentional ingredient shall not be used in a food zone or splash zone. 4.3 Sound dampening materials Sound dampening materials shall meet the requirements of the zone in which they are located except that they are not required to be smoot
42、h. Non-curing sound dampening materials shall not be used in exposed areas. 5 Design and construction This section contains design and construction requirements for equipment covered within the scope of this Standard. 5.1 General sanitation 5.1.1 Equipment shall be designed and manufactured to preve
43、nt the harborage of vermin and the accumulation of dirt and debris, and to permit inspecting, maintaining, servicing, and cleaning of the equipment and its components. 5.1.2 Equipment shall be designed and manufactured so that food may be added, processed, finished, dispensed, removed, and/or served
44、 in a sanitary manner. 5.1.3 Food zones shall be readily accessible and easily cleanable or shall be designed for in-place cleaning when a readily accessible design is not feasible. 5.1.4 Food zones for which in-place cleaning is intended shall be designed and manufactured so that cleaning and sanit
45、izing solutions may be circulated or passed throughout the fixed system. The design shall ensure that cleaning and sanitizing solutions contact all food contact surfaces. The system shall be self-draining or capable of being completely evacuated. Equipment and appurtenances designed for in-place cle
46、aning shall have a section of the cleaned area accessible for inspection or shall provide for other acceptable inspection methods. The manufacturer shall provide written instructions for the cleaning and sanitizing of all food zone surfaces for which in-place cleaning is intended. The type and conce
47、ntration of sanitizing agent recommended in the instructions by the manufacturer shall comply with 40 CFR 180.9403. 5.1.5 Splash zone surfaces shall be accessible and easily cleanable. 5.1.6 Non-food zone surfaces shall be accessible and cleanable. 5.1.7 Unexposed non-food zone surfaces shall be acc
48、essible or closed. 2012 NSF NSF/ANSI 169 2012 4 5.2 Internal angles and corners, food zone 5.2.1 All internal angles or corners of less than 135 shall be smooth and have minimum continuous radii of in (0.13 in, 3.2 mm). 5.2.1.1 Lesser radii may be used where necessary for proper functioning of parts
49、 (sealing ring grooves, holes, grooves, etc.) if they are easily cleanable. 5.2.1.2 Greater radii may be used if necessary for cleaning, product flow, and maintenance. 5.2.2 For metals, solder or other fillet material shall not be used to effect the required minimum radius of an internal angle or corner. 5.2.3 For materials other than metal, the radii specified in 5.2.1.1 and 5.2.1.2 shall be effected using parent material or a material proven to be bonded and otherwise equal to or better than the parent material. 5.3 External angl
