NSF ANSI 170:2017 pdf download.Glossary of Food Equipment Terminology.
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 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 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 possibility of applying the recent editions of the documents indicated below.
ANSI/NEMA LD 3 —2005 High-Pressure Decorative Laminates
FDA. Food Code 2009
21 C. F.R. Part 131, Milk and Cream (Food and Drug)
IEEE/ASTM SI 10 — 2010 American National Standard for Metric Practice
NSF/ANSI 2. Food equipment
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 52. 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. plumbing fixture, or other device and the flood level rim of that receptacle.
3.3 air curtain: 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 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 airstream: 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 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.NSF ANSI 170 pdf download.