1、NSF International Standard / American National StandardNSF/ANSI 170 - 2017 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 2017 NSF International Standard/ American National Standard for Food Equipment Glossary of Fo
4、od Equipment Terminology Standard Developer NSF International NSF International Designated as an ANSI Standard May 23, 2017 American National Standards InstituteRecommended for Adoption by The NSF Joint Committee on Food Equipment The NSF Council of Public Health Consultants Adopted by NSF Internati
5、onal 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 Revised November 2017 Published by NSF International P. O. Box 130140, Ann Arbor, Michigan 48113-0140, USA For ordering c
6、opies or for making inquiries with regard to this Standard, please reference the designation “NSF/ANSI 170-17.“ Copyright 2017 NSF International Previous editions 2015, 2014, 2011, 2009, 2008, 2007, 2005, 2002 Unless otherwise specified, no part of this publication may be reproduced or utilized in a
7、ny form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from NSF International. Printed in the United States of America.Disclaimers1NSF, in performing its functions in accordance with its objectives, does not assume or undertake to disch
8、arge any responsibility 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
9、 consequential 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 Stan
10、dard because governmental 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 Stan
11、dards. Preference 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 unde
12、rstanding their 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 construc
13、tion. Unless otherwise 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.1The information contained in this Disclaimer is not part of this American Nati
14、onal Standard (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 Standar
15、d. This page is intentionally left blank.Contents 1 General . 1 1.1 Purpose 1 1.2 Scope . 1 1.3 Measurement . 1 2 Normative references . 1 3 Definitions . 2 Annex A Food Equipment Joint Committee 19 This page is intentionally left blank.Foreword2The purpose of this Glossary is to provide a single re
16、source containing all of the technical terms used 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 Foo
17、d Equipment Standards simultaneously once adopted 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
18、 National Standards Institute. This edition of the Standard contains the following revisions: Issue 19 This issue made a change to the definition of the term mobile in section 3.126. Issue 20 Definitions recently incorporated in NSF/ANSI 37 were added. Suggestions for improvement of this Glossary ar
19、e 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 International, Standards Department, P.O. Box 130140, Ann Arbor, Michigan 48113-0
20、140, USA. 2The 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 contain material that has not been subjected to public review or a consensus process. I
21、n addition, it does not contain requirements necessary for conformance to the Standard. This page is intentionally left blank.1 2017 NSF NSF/ANSI 170 2017 NSF International Standard for Food Equipment Glossary of food equipment terminology 1 General 1.1 Purpose This Standard establishes definitions
22、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, construction, and performance testing. This Standard includes common definitions of terms use
23、d 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 10. 2 Normative references The following documents contain provisions that, throug
24、h 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 possibility of applying the recent editions of the documents indicated below. ANSI/N
25、EMA LD 3 2005 High-Pressure Decorative Laminates3FDA, Food Code 2009421 C.F.R. Part 131, Milk and Cream (Food and Drug)5IEEE/ASTM SI 10 2010 American National Standard for Metric Practice6NSF/ANSI 2. Food equipment NSF/ANSI 3. Commercial warewashing equipment 3National Electrical Manufacturers Assoc
26、iation, 1300 N. 17thStreet, 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 Harbor Dr., West Conshohocken, PA 19428 . 20
27、17 NSF NSF/ANSI 170 2017 2 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 52. Supplemental flooring 3 Definitions 3.1 accessible: Manufactured to be exposed for cle
28、aning 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, plumbing fixture, or other device and the flood level rim of that receptacle. 3.3 air curtain:
29、A device that delivers a vertical stream of air across an opening for the purpose of keeping tempered air from moving out of the building and insects from moving into the building. 3.4 air curtain protected openings: 3.4.1 customer entry: Exterior passage for entrance into an establishment primarily
30、 intended for customers. 3.4.2 service entry: An exterior passage for entrance into an establishment primarily intended for employees and the delivery of supplies. 3.4.3 service window: An exterior opening in the wall of an establishment primarily intended to pass finished goods to customers. 3.5 ai
31、rstream: The directed flow of air generated by an air curtain assembly. 3.6 airstream discharge nozzle: The slot from which the airstream exits the air curtain assembly. 3.7 ambient temperature: The temperature of a surrounding medium such as air, gas, or a liquid that comes into contact with items
32、such as equipment, devices, instruments, and food. 3.8 apron: The exposed fixed vertical surface below the working surface. 3.9 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. 3.10
33、 backflow: The flow of water or other liquids, mixtures, or substances into a potable supply of water from any source/s other than its intended source. 3.11 backflow preventer: A device or means to prevent backflow. 3.12 backsplash: The exposed fixed vertical surface at the rear or side of a unit, a
34、bove the horizontal working surface, designed to protect the wall from splashing liquid or food. 3.13 bain-marie: A large pan containing hot water in which smaller pans may be set to cook food slowly or keep food hot. 3.14 bakers table: A table used only for the preparation of baked products, whose
35、top has curbing along the rear and sides to minimize spillage of flour onto the floor. 2017 NSF NSF/ANSI 170 2017 3 3.15 beverage (urn) stand: A fixed or portable stand with a drain trough to support a coffee, tea, or water urn. 3.16 bin: A semi-enclosed container, open on top, with or without a lif
36、t-off, sliding, or hinged cover. Floor type bins are usually mobile and typically sized to be rolled under a worktable or bakers table. 3.16.1 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 ic
37、e-making equipment. 3.16.2 silverware bin: A container, intended for storing flatware or cutlery, that is usually small and mounted in a holder set on or under a counter top with other bins. 3.16.3 vegetable storage bin: A bin with a perforated or screened body intended for the storage of produce it
38、ems. 3.17 bond: The joining of materials. 3.18 bowl: An open-top container for mixing or serving food. 3.19 braising pan: See tilting griddle skillet. 3.20 breaker strip: A thermal barrier of relatively nonconductive material. 3.21 broiler: An appliance (other than a rotisserie) in which cooking is
39、accomplished by direct exposure to radiant heat. 3.22 buffet unit: Equipment that is designed to receive and maintain food product/s at proper temperatures and is intended for customer service. 3.23 bulk food: Food, available to the customer that is not enclosed in a sealed package, wrapper, or simi
40、lar container. 3.24 bulk milk (cream) dispenser: Equipment that consists of a mechanically refrigerated 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). 3.25 carbonator: A device
41、that combines cold water and carbon dioxide under pressure in a storage tank to produce carbonated water. 3.26 caster: A wheel mounted on a support that may or may not swivel and is used to support mobile equipment. 3.27 check valve: A device that allows liquid to flow in only one direction. 3.28 ch
42、emical sanitizer feeder: A device that automatically adds a chemical sanitizing agent to the chemical sanitizing rinse of a warewashing machine. 3.29 chemical sanitizing machine: A warewashing machine that applies a chemical sanitizing solution to the surfaces of wares to achieve sanitization. 3.30
43、chopper: Equipment used to chop food. 3.31 cleanable: Able to be freed of residues of food and other soiling materials. 3.32 cleaning: Physical removal of residues of food and other soiling materials. 2017 NSF NSF/ANSI 170 2017 4 3.33 closed: Manufactured with no space exceeding 1/32 in (0.031 in, 0
44、.79 mm). 3.34 coating: The result of a process where a material is deposited on and adhered to a substrate to create a new surface. The coating material does not alter the physical properties of the substrate. 3.35 coffee maker: Equipment used to brew or otherwise prepare coffee and similar hot beve
45、rages. 3.36 coffee urn: See hot water urn. 3.37 compactor: A refuse processor intended to reduce the volume of food waste and nonfood waste refuse by crushing. 3.38 compressor percentage run time: Under defined conditions of ambient temperature and internal storage temperature, the compressor percen
46、tage run time, R, is as follows: R = d/D x 100 where: d is the elapsed time that the compressor is operating during a whole number of cycles; and D is the total elapsed time during a whole number of cycles. 3.39 containers, thermoplastic refuse: Thermoplastic containers of any size or capacity for t
47、he temporary storage of waste material. 3.40 contamination: The presence of soil, unwanted or unacceptable numbers of microorganisms, or any other unwanted organic or inorganic matter. 3.41 controlled location vending machine: A limited service vending machine that 1) dispenses only non-potentially-
48、hazardous foods; 2) is designed to be filled and maintained in a sanitary manner by persons at the location of installation; and 3) is intended for use at locations protected from environmental contamination. 3.42 conveyor: A mechanism for moving items between locations. 3.43 conveyor machine: (As u
49、sed in NSF/ANSI 3) A warewashing machine that employs a conveyor or similar mechanism to carry dishes through a series of wash and rinse sprays within the machine. 3.44 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. 3.45 corrugation: A type of non-flat surface that drains liquid and permits the circulation of air from a relatively horizontal plane. 3.46 cover: A protective device for
