1、NSF Protocol PI49 Oven Mitts used in Commercial Food Service NSF International May 7, 1997 I NSF International, an independent, not-for-profit organization, is dedicated to public health safety and protection of the environment by developing standards, by providing education and by providing superio
2、r third-party conformity assessment services while representing the interest of all stake ho Ide rs. This Protocol is subject to revision. Contact NSF to confirm this revision is current. Users of this Protocol may request clarifications and interpretations, or propose revisions by contacting: NSF I
3、nternational Engineering & Research Services 789 Dixboro Road Ann Arbor, MI 48105 Phone: (734)769-8010 Telex: 75321 5 NSF INTL FAX: (734)769-O1 O9 E-mail: Web: May 7, 1997 Copyright O 1997 NSF International Page i NSF PROTOCOL P149 OVEN MITTS USED IN COMMERCIAL FOOD SERVICE May 7, 1997 Prepared by:
4、NSF International Engineering & Research Services 3475 Plymouth Road Ann Arbor, MI 48105 Copyright 8 1997 All Rights Reserved May 7, 1997 Copyright O 1997 NSF International Page ii TABLE OF CONTENTS SECTION 1 . GENERAL . 3 1 . 1 BACKGROUND 3 1.2 SCOPE 3 1.3 PURPOSE . 3 1.4 REVERIFICATION . 3 1.5 LIM
5、ITATIONS 4 SECTION 2 . NORMATIVE REFERENCES 4 SECTION 3 . DEFINITIONS . 4 SECTION 4 . REQUIREMENTS 5 GENERAL REQUIREMENTS FOR ALL OVEN MITT CLASSES 5 4.1.1 SIZING 5 4.1.2 LIQUIDNAPOR BARRIER 5 4.1.3 USE AND CARE INSTRUCTIONS 5 4.1.4 LABELING . 5 CLASS I OVEN MITS 5 4.2.1 WASH DURABILITY 5 4.2.2 COND
6、UCTIVE HEAT RESISTANCE 5 4.2.3 WHOLE MIT HEAT RESISTANCE . 5 4.2.4 LIQUIDNAPOR BARRIER HEAT RESISTANCE . 5 4.2.5 CLEANABILITY . 5 CLASS II OVEN MITTS . 6 4.3.1 FLAME RESISTANCE . 6 4.1 4.2 4.3 4.3.2 THERMAL PROTECTIVE PERFORMANCE - FLAME 6 SECTION 5 . 5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9 5.1 O EVALUA
7、TION METHODS 7 GENERAL EVALUATION . 7 DRY CONDITIONING 7 WET CONDITIONING . 7 CONDUCTIVE HEAT RESISTANCE TEST . 7 WHOLE MITT HEAT RESISTANCE TEST 7 LIQUIDNAPOR BARRIER HEAT RESISTANCE TEST 7 CLEANABILITY TEST . 8 FLAME RESISTANCE TEST 8 PRE-CONDITIONING 7 THERMAL PROTECTIVE PERFORMANCE-FLAME TEST .
8、8 APPENDIX A . REVIEWERS COMMENTS NOT ADDRESSED IN PROTOCOL 10 May 7. 1997 Copyright O 1997 NSF International Page iii 1 .I 1.2 1.3 1.4 NSF PROTOCOL PI49 OVEN MITTS USED IN COMMERCIAL FOOD SERVICE SECTION 1. GENERAL BACKGROUND: Personal protective apparel is an important component of all food servic
9、e operations. Oven mitts provide the primary protection against heat, hot liquids, steam and direct flame for many food service workers. Oven mitts are currently used in many applications including handling of items in or on ovens, stoves, broilers, deep fryers, dishwashers, and steamers. These diff
10、erent applications have been categorized for the purpose of this protocol into two classes: Class I Oven Mitts for general usage, and Class II Oven Mitts for more extreme conditions. Class I Oven Mitts are intended for use in handling pans, racks, and handles associated with ovens and microwaves, as
11、 well as hot liquid/vapor applications such as handling of racks in dishwashers and steamers, or in situations in which hot liquids may be spilled or splattered onto the mitts. Class II Oven Mitts must provide the same protection as Class I mitts, plus possess additional qualities which allow handin
12、g of items in contact with direct flame, including situations found in broilers, or other open grill applications. This protocol establishes methods and criteria to evaluate commercial oven mitt performance in these applications, with additional requirements for product durability and cleanability.
13、SCOPE: This protocol addresses the heat resistance, wet and dry thermal protective performance, flame resistance, durability and cleanability aspects of oven mitts intended for use in commercial food service applications. PURPOSE: This protocol shall be used to generate data for evaluation of the te
14、st product and in substantiation of the following Protocol Certification of NSF Class I and Class II Oven Mitts: Oven Mitts used in Commercial Food Service - Class I Mitt Oven Mitts used in Commercial Food Service - Class II Mitt REVERIFICATION: After the initial product evaluation, NSF shall period
15、ically review product performance and characteristics, including audits and/or retesting. An audit of the manufacturing site shall be conducted annually and retesting may May 7, 1997 Copyright O 1997 NSF International Page 1 of 8 be required, based on the results of the audit and/or revisions to the
16、 protocol. 1.5 LIMITATIONS: This protocol does not address all safety issues associated with the use of oven mitts as personal protective equipment. It remains the responsibility of the food service establishment operator to assure the appropriate use of oven mitts, specifically in terms of applicat
17、ion (Class I versus Class Il), mitt size, mitt configuration, frequency of cleaning, and company safety programs. Due to the wide variety of food service applications and environments, the length of the mitt (arm coverage) is not specified in the protocol, but is an important safety consideration. N
18、SF authorization for use of the NSF name and package statement is dependent on product conformance to this protocol and company conformance to NSF Policies (Terms and Conditions). SECTION 2. NORMATIVE REFERENCES The following documents contain requirements referenced in this protocol: American Assoc
19、iation of Textile Chemists and Colorists (AATCC) 135 - 1995, Dimensional Changes in Automatic Home Laundering of Woven and Knit Fabrics, 1 Davis Drive, Research Triangle Park, NC, 27709-221 5. American Society for Testing and Materials (ASTM), ASTM F903, Standard Test Method for Resistance of Protec
20、tive Clothing Materials to Penetration by Liquids, 1 O0 Barr Harbor Drive, West Conshohoken, PA 19428. National Fire Protection Association (NFPA), NFPA 1971 - Standard on Protective Ensemble for Structural Fire Fighting, 1997 Edition, 1 Batterymarch Park, P.O. Box 91 01, Quincy, MA 02269-91 01. 3.1
21、 3.2 3.3 3.4 3.5 SECTION 3. DEFINITIONS COMPOSITE: The layer or layers of material used in oven mitt construction. LIQUIDNAPOR BARRIER: Component layer of an oven mitt intended to prevent passage of liquid or steam through the mitt to the users hand. PACKAGE STATEMENT: Statement and NSF name authori
22、zed by NSF for use on a product and in advertisement of a product, based upon a contractual agreement between the manufacturer and NSF and fulfillment of the requirements of an NSF Protocol and Policies. PROTOCOL: A document which specifies the methods and criteria for evaluation of the performance
23、of a product or service. VERMICULITE: Any of a group of micaceous hydrated silicates, related to May 7, 1997 Copyright O 1997 NSF International Page 2 of 8 chlorites often used as heat insulation and for starting plant seeds and cuttings. SECTION 4. REQUIREMENTS 4.1 GENERAL REQUIREMENTS FOR ALL OVEN
24、 MITT CLASSES 4.1.1 SIZING: The oven mitt shall be available in a variety of sizes to account for differences in user hand size. 4.1.2 LIQUIDAIAPOR BARRIER: The oven mitt shall contain a liquid/vapor barrier to prevent passage of steam and/or liquids through exterior fabric of the mitt. 4.1.3 USE AN
25、D CARE INSTRUCTIONS: Use and care instructions (included with each product shipment) shall, at a minimum, include: Intended use of mitt (Class I versus Class Il), fitting instructions, cleaning instructions, maintenance, disposal, and inspection criteria for removal from service. 4.1.4 LABELING: Eac
26、h mitt shall have one or more product labels permanently and conspicuously attached upon which the following information is printed: Company name and phone number, model name and/or number, Class designation (Class I versus Class Il), size and country of manufacture. 4.2 CLASS I OVEN MITTS: Section
27、4.1 as well as the items shown below: Class I Oven Mitts must meet all requirements of 4.2.1 WASH DURABILITY: Whole mitts shall not show signs of fraying, separation, disintegration, shrinkage more than 5%, or other signs of material deterioration (inside or out) after pre-conditioning according to
28、Section 5.2. 4.2.2 CONDUCTIVE HEAT RESISTANCE: Pre-conditioned whole mitts, after both wet and dry conditioning, shall have a second-degree burn time of not less than 25 seconds and a pain time of not less than 15 seconds, when tested according to Section 5.5. 4.2.3 WHOLE MIT HEAT RESISTANCE: Pre-co
29、nditioned whole mitts, after dry conditioning, shall not separate, melt, drip, crack, ignite nor shrink more than 5% in length or width, when tested according to Section 5.6. 4.2.4 LIQUIDAIAPOR BARRIER HEAT RESISTANCE: Pre-conditioned samples of the layer(s) of the mitt containing the outer shell an
30、d liquid/vapor barrier, excluding the seams, shall not melt, drip, crack or ignite when exposed for 24 hours at 260C (500F). After the extended heat exposure, the sample must not allow passage of water for at least 1 hour. The heat exposure and liquid penetration testing will be conducted May 7, 199
31、7 Copyright O 1997 NSF International Page 3 of 8 according to Section 5.7. TEST1 NG GENERAL EVALUATION 4.2.5 CLEANABILITY: When cleaned and dried according to manufacturers instructions, the mitt shall be free of all visible residual soil and spiked levels of inoculate, E. coli, shall be reduced by
32、a minimum of 99%, when tested according to Section 5.8. SECTION CLASS I MITTS CLASS II MITTS 5.1 Y es Y es 4.3 CLASS II OVEN MITTS: Class II Oven Mitts must meet all requirements described in Sections 4.1 and 4.2, with the following additional requirements: WHOLE MITT HEAT RE SIS TANCE LIQUIDNAPOR B
33、ARRIER HEAT RESISTANCEb 4.3.1 FLAME RESISTANCE: Pre-conditioned samples of the outer shell material and the liquidhapor barrier of the mitt, after dry conditioning only, dimdie an average after-flame of not longer than 2 seconds, an average char length of not more than 10.2 cm (4 inches), and shall
34、not melt or drip, when tested according to Section 5.9. 5.6 Y es Y es 5.7 Y es Y es 4.3.2 THERMAL PROTECTIVE PERFORMANCE - FLAME: Pre-conditioned samples of the mitt, after wet and dry conditioning, shall have an average Thermal Protective Performance (TPP) rating of not less than 35.0, when tested
35、according to Section 5.1 O. THERMAL PROTECTIVE PERFORM ANCE-FLAM A summary of the testing regimens for Class I and Class II mitts is shown below: 5.1 O No Y es I I I 5.8 I Y es Y es CLEAN AB I LITY I I FLAME RESISTANCEa I 5.9 I No I Y es I a after preconditioning, wet and dry conditioning after prec
36、onditioning and dry conditioning only b May 7, 1997 Copyright O 1997 NSF International Page 4 of 8 SECTION 5. EVALUATION METHODS 5.1 5.2 5.3 5.4 5.5 5.6 5.7 GENERAL EVALUATION: A complete description of the oven mitt product series shall be provided to NSF for review, along with actual samples. The
37、description shall include the material compositions, sizes available, intended uses of each style of mitt, and any use and care instructions which come with the products. Samples of the mitt shall be evaluated against requirements in Sections 4.1 .I through 4.1.4. PRE-CONDITIONING: Samples shall be
38、laundered 25 times according to the AATCC Standard 135, Machine Cycle 1, Wash Temperature V (hot wash), Drying Procedure Ai. A total load of 1.8 I 0.1 kg (4.0 I 0.2 Ib) shall be used. Samples shall consist of sufficient whole mitts to allow for performance of the required tests after washing. DRY CO
39、NDITIONING: Samples shall be conditioned at 21 I 3C (70 I 5F) at a relative humidity of 65 I 5 percent for at least 24 hours, and shall be tested within 5 minutes after removal from conditioning. WET CONDITIONING: Samples shall be conditioned by complete immersion in water at 21 I 3C (70 I 5F) for t
40、wo minutes. Samples shall be removed from water, hung opening-up in a vertical position for 5 minutes, laid horizontal with American Association of Textile Chemists and Colorists (AATCC) textile blotting paper both under and over the specimen, under a weight of 0.5 psi for a period of 20 minutes. Sa
41、mples shall be tested within 5 minutes of conditioning. CONDUCTIVE HEAT RESISTANCE TEST: This test shall be conducted according to the Conductive Heat Resistance test described in Section 6-7 of NFPA 1971 (1997) with the following modifications: Samples shall consist of whole mitts, after pre-condit
42、ioning (Section 5.2) and both dry (Section 5.3) and wet (Section 5.4) conditioning, with exposure temperature of 280C (536F). Triplicate samples shall be evaluated. WHOLE MITT HEAT RESISTANCE TEST: Testing shall be conducted according to the Heat Resistance test described in Section 6-6 of NFPA 1971
43、 (1997). Samples shall be whole mitts, after pre-conditioning (Section 5.2) and dry (Section 5.3) conditioning only. Samples shall be donned and flexed 10 times before and after exposure. Samples shall be exposed in the test oven for 5 I 0.15 minutes at 260 I 6C (500 I 10 OF). Immediately after the
44、exposure, the samples shall be removed and examined for evidence of ignition, melting, dripping, cracking or separation. Measurements of the length and width of the samples shall be made before and after the exposures. Whole mitts shall be measured from the tip of the mitt to the base (length) and w
45、idth measured at one inch below the base of the thumb. Triplicate samples shall be evaluated. LIQUIDNAPOR BARRIER HEAT RESISTANCE TEST: Pre- and dry conditioned samples of the layer(s) of the mitt containing the outer shell and liquidhapor May 7, 1997 Copyright O 1997 NSF International Page 5 of 8 b
46、arrier, shall be cut into 10 x 10 cm (-4 x 4 inch) pieces. Samples shall be suspended vertically by clamps in the oven so that they are not less that 5.08 cm (2“) from any oven surface or other sample. Samples shall be exposed in the test oven for 24 I 0.25 hours at 260 I 6C (500 I 10F). After cooli
47、ng for a minimum of 4 hours, samples will be tested according to ASTM F903 Standard Test Method for Resistance of Protective Clothing Materials to Penetration by Liquids, Procedure C. Triplicate samples shall be evaluated. 5.8 CLEANABILITY TEST: The exterior of whole mitts shall be soiled with Franc
48、o- American-brand beef gravy (or equivalent product) and allowed to air dry for 24- 48 hours at room temperature. The exterior of the mitt shall be cleaned according to manufacturers instructions and visual observations shall be made to assess the amount of residual soil on the mitt exterior. The co
49、mplete interior of whole mitts shall be inoculated with -IO5 E. coli in a beef broth, and cleaned according to manufacturers instructions. If instructions recommend machine washing, the washing will be conducted according to AATCC Standard 135, Machine Cycle 2, Wash Temperature IV (warm wash), followed by the mitt manufacturers recommended drying procedure. After drying, test samples are placed into a plastic stomacher bag containing 2L of an eluting solution and blended for 10 minutes to extract the residual E. coli, if any. Samples of eluting solution, with appropria
