1、NSF International Standard / American National StandardNSF/ANSI 6 - 2016 Dispensing Freezers NSF 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 solutions while serving t
2、he 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 NSF International 789 North Dix
3、boro 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 International Standard/ American National Standard for Food Equipment Dispensing freezers Standard Developer NSF Internation
4、al NSF International Board of Directors Designated as an ANSI Standard March 9, 2016 American National Standards Institute ii Prepared by The NSF Joint Committee on Food Equipment Recommended for Adoption by The NSF Council of Public Health Consultants Adopted by The NSF Board of Trustees January 19
5、59 Revised July 1970 Reaffirmed January 1975 Revised November 1982 Revised February 1989 Revised March 1996 Revised September 2002 Revised October 2005 Revised April 2007 Revised April 2009 Revised August 2012 Revised February 2015 Revised March 2016 Published by NSF International PO Box 130140, Ann
6、 Arbor, Michigan 48113-0140, USA For ordering copies or for making inquiries with regard to this Standard, please reference the designation “NSF/ANSI 6-2016.” Copyright 2016 NSF International Previous Editions, 2015, 2012, 2009, 2007, 2005, 2002, 1996, 1989, 1982, 1975, 1970 Unless otherwise specifi
7、ed, 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 from NSF International. Printed in the United States of America. iii Disclaimers1 NSF International (NSF), in perfo
8、rming 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 professional judgment. NSF shall not be responsible to anyone for the use of or reliance upon thi
9、s 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 criteria to promote sanitation and protection of the public
10、 health. Provisions for mechanical and electrical safety have not been included in this Standard because governmental agencies or other national standards-setting organizations provide these requirements. Participation in NSFs Standards development activities by regulatory agency representatives (fe
11、deral, 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 development when such performance criteria may reasonably be used in lieu of design, materi
12、als, 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 they show the only method of fabricating such arrangements.
13、Such partial drawings shall not be used to justify improper or incomplete design and construction. 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
14、 organization. 1 The 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 contain material that has not been subjected to public review or a consensus
15、process. In addition, it does not contain requirements necessary for conformance to the Standard. This page is intentionally left blank.v Contents 1 General . 1 1.1 Purpose 1 1.2 Scope . 1 1.3 Alternate materials, design, and construction. 1 1.4 Measurement 1 2 Normative references 1 3 Definitions .
16、 2 4 Materials . 2 4.1 Conformance with NSF/ANSI 51 . 2 4.2 Solder . 2 4.3 Sound dampening materials 2 5 Design and construction 3 5.1 General sanitation . 3 5.2 Internal angles and corners . 3 5.3 External angles and corners 4 5.4 Joints and seams 4 5.5 Fasteners 4 5.6 Insulation 5 5.7 Reinforcing
17、and framing 5 5.8 Inspection and maintenance panels 5 5.9 Doors 5 5.10 Door tracks and guides . 5 5.11 Door closers, handles, knobs, and pulls 6 5.12 Hinges 6 5.13 Covers 6 5.14 Openings into food zones . 7 5.15 Louvers 7 5.16 Hardware 7 5.17 Latches and catches . 7 5.18 Breaker strips . 7 5.19 Equi
18、pment mounting . 7 5.20 Legs and feet 8 5.21 Shelving . 9 5.22 Casters, rollers and gliders 9 5.23 Temperature indicating devices. 9 5.24 Breakable glass components 10 5.25 Tank valves 10 5.26 Springs . 10 5.27 Food dispensing pumps 10 5.28 Remote product supply systems . 10 5.29 Instruction plate 1
19、0 5.30 Heat treatment dispensing freezer 11 6 Performance . 12 6.1 Cleaning and sanitization procedures 12 6.2 Product temperature . 13 6.3 Heat treatment cycle product heating . 14 6.4 Heat treatment cycle product cooling 15 6.5 Heat treatment cycle heat treatment efficacy 16 6.6 Removal of residua
20、l food and chemical deposits from heat treatment dispensing freezers . 17 vi 6.7 Dispensing lockout verification cycle completion . 17 6.8 Dispensing lockout verification cycle frequency 18 6.9 Dispensing lockout verification manual cleaning and sanitization frequency 18 7 Product literature . 18 7.
21、1 For machines with non pre-packaged product . 18 7.2 For machines with pre-packaged product 19 7.3 Remote product supply systems intended for in-place cleaning . 19 Annex A . A1 Interpretations Annex Interpretations - 1 vii Foreword2 The purpose of this Standard is to establish minimum food protect
22、ion and sanitation requirements for the materials, design, construction, and performance of dispensing freezers and related components. This edition of the Standard contains the following revision: Issue 11 This revision affirmed changes to sections 5.23, 5.28, 6.1, 6.2 and 7.2 covering Remote Produ
23、ct Supply (RPS) systems. 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. This Standard is maintained on a Continuous Maintenance sche
24、dule 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 48113-0140, USA. 2 The information contained in this Foreword is not part of t
25、his 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 of a consensus process. In addition, it does not contain requirements necessary for conformance
26、 to the Standard. This page is intentionally left blank. 1 2016 NSF NSF/ANSI 62016 NSF/ANSI International Standard for Food Equipment Dispensing freezers 1 General 1.1 Purpose This Standard establishes minimum food protection and sanitation requirements for the materials, design, construction, and p
27、erformance of dispensing freezers and their related components. 1.2 Scope This Standard contains requirements for the following equipment: dispensing freezers that process and freeze previously pasteurized product (e.g., soft ice cream, ice milk, yogurt, malts, custards) and dispense it directly int
28、o the consumers container; dispensing freezers that dispense premanufactured frozen product (e.g., ice cream) directly into the consumers container; and batch dispensing freezers. The materials, design, and construction requirements of this Standard may also apply to items that are manufactured as a
29、 component of a dispensing freezer. Dispensing freezer components and materials covered under other NSF or NSF/ANSI Standards 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 specificat
30、ions described herein. 1.3 Alternate materials, design, and construction While specific materials, design, and construction may be stipulated in this Standard, dispensing freezers that incorporate alternate materials, design, or construction may be acceptable when such equipment meets the intent of
31、the applicable requirements herein. 1.4 Measurement Decimal and SI conversions provided parenthetically shall be considered equivalent. Metric conversions and significant figure rounding have been made according to IEEE/ASTM SI 10. 2 Normative references The following documents contain provisions th
32、at, 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 revision, and parties are encouraged to investigate the possibility of applying the recent editions of the documents indi
33、cated below. The most recent published edition of the document shall be used for undated references. 40 C.F.R. 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-Contact Surface Sanitizing Solutions)3 3 U. S. Government Printing Office Washingto
34、n, DC 20402 . 2016 NSF NSF/ANSI 6-2016 2 ANSI Z97.1 2009. Safety Glazing Materials Used in Buildings Safety Performance Specifications and Methods of Test4 APHA Standard Methods for the Examination of Dairy Products, 17th edition5 APHA Standard Methods for the Examination of Water and Wastewater, 21
35、st edition5 IEEE/ASTM SI 10 2010. American National Standard for Metric Practice6 NSF/ANSI 2. Food equipment NSF/ANSI 51. Food equipment materials NSF/ANSI 170. Glossary of food equipment terminology UL 197 2010. Standard for Commercial Electrical Cooking Appliances7 3 Definitions Terms used in this
36、 Standard that have special technical meaning are defined in NSF/ANSI 170. 4 Materials The requirements contained in this section are intended to protect food from contamination and ensure that the materials used in the manufacture of dispensing freezers resist wear; penetration by vermin; and the e
37、ffects of foods, cleaning compounds, sanitizers, and other substances that may contact the materials in the intended use environment. Materials used in unexposed nonfood zone areas shall be exempt from all requirements in 4. 4.1 Conformance with NSF/ANSI 51 Materials shall conform to the requirement
38、s in NSF/ANSI 51 applicable to the zone in which the material is used. 4.1.1 Copper-nickel alloy materials shall not be used in dispensing freezers. 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 dam
39、pening materials shall meet the requirements of the zone in which they are located except that they are not required to be smooth. Sound dampening materials shall not chip, flake, or blister. Non-curing sound dampening materials shall not be used in exposed areas. 4 American National Standards Insti
40、tute, 25 West 43rd Street, New York, NY 10036 . 5 American Public Health Association, 800 I Street, NW, Washington, DC 20001 . 6 ASTM International, 100 Barr Harbor Dr., West Conshohocken, PA 19428 . 7 Underwriters Laboratories, Inc., 33 Pfingsten Road, Northbrook, IL 60062 . 2016 NSF NSF/ANSI 6-201
41、6 3 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 Dispensing freezers shall be designed and manufactured to prevent the harborage of vermin and the accumulation of dirt and de
42、bris, and to permit the inspection, maintenance, servicing, and cleaning of the equipment and its components. Product reservoirs and freezing chambers shall be protected so as to prevent the entry of vermin, dirt, debris, splashes, and spills. 5.1.2 Dispensing freezers shall be designed and manufact
43、ured so that food, product mix, and ingredients may be added, processed, finished, dispensed, removed, and/or served in a sanitary manner. 5.1.3 Food zones shall be readily accessible and easily cleanable or shall be designed for in-place cleaning. The manufacturer shall provide written instructions
44、 for the cleaning and sanitization of all food zones including those in remote product supply systems. 5.1.4 Food zones for which in-place cleaning is intended shall be designed and manufactured so that cleaning and sanitizing solutions may be circulated or passed throughout the fixed system. The de
45、sign 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 cleaning shall have a section of the cleaned area accessible for inspection or sha
46、ll provide for other acceptable inspection methods. The manufacturer shall provide written instructions for the cleaning and sanitization of all food zone surfaces for which in-place cleaning is intended. The type and concentration of sanitizing agent recommended in the instructions by the manufactu
47、rer shall comply with 40 CFR 180.9403. 5.1.5 All food contact surfaces shall be exposed to sanitizing solutions during the manufacturers recommended mechanical sanitization procedures. Areas having direct product contact shall be self-draining or otherwise designed to be completely evacuated of prod
48、uct and sanitizing solutions. 5.1.6 Dispensing freezers shall be equipped with a means of collecting and removing product leakage that may occur. 5.1.7 Splash zone surfaces shall be accessible and easily cleanable. 5.1.8 Nonfood zone surfaces shall be accessible and cleanable. 5.1.9 Unexposed nonfoo
49、d zone surfaces shall be accessible or closed. 5.2 Internal angles and corners 5.2.1 All internal angles or corners of less than 135 in a food zone shall be smooth and have radii not less than in (0.13 in, 3.2 mm). This includes intersections of three planes forming a corner. 5.2.1.1 Lesser radii than those stipulated in 5.2.1 may only be used when necessary to ensure the proper functioning of equipment components such as sealing ring grooves and scraper blade mounting pins. Greater radii shall be provided when necessary to allow for adequate cl
