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 NSF/ANSI STANDARD 51 FOOD EQUIPMENT MATERIALS

 

NSF/ANSI Standard 51 certification

This Standard is applicable to the materials and finishes used in the manufacture of food equipment (e.g., beverage dispenser, cutting board, coffee machines, domestic appliances).

The Standard is also applicable to components such as tubing, sealants, gaskets, valves, and other items intended for various food equipment applications.

TRADE DESIGNATION COLOR TYPE OF FOOD MAXIMUM
TEMPERATURE OF USE
Glass Filled Nylon for Food Zone      
LATAMID 66 H2 G/30 NAT. F:0003 Natural Any except Alcoholic Beverages 212°F (100°C)
LATAMID 66 H2 G/30 NERO:F3352 Black Any except Alcoholic Beverages 212°F (100°C)
LATAMID 66 H2 G/50 NAT. F:0003 Natural Any except Alcoholic Beverages 212°F (100°C)
LATAMID 66 H2 G/50 NERO:3302F1 Black Any except Alcoholic Beverages 212°F (100°C)
PES for Food Zone      
LAPEX A NAT.:0134F1 Natural Any 212°F (100°C)
PPS for Food Zone      
LARTON G/40 NAT: 0169F1[1] [2] Natural Any 212°F (100°C)
LATILUB 80-17ST G/30[3] NAT.:0032F1 Natural Any 212°F (100°C)
PPSU for Food Zone      
LAPEX R NAT.:0176F1 Natural Any 212°F (100°C)
PSU for Food Zone      
LASULF NAT.:0030F1 Natural Water/Ice 180°F (80°C)
Reinforced Nylon for Food Zone
LATIGLOSS 66 H2 G/50 NAT.:0003F2 Natural Any except Alcoholic Beverages 212°F (100°C)
[1] This material is only acceptable for repeated use.
[2] The food contact area of the finished article must not exceed 70 square inches. If the contact area does exceed 70 square inches, the material must contact a minimum of 12 kg of food per day.
[3] The food contact area of the finished article must not exceed 40 square inches. This material is only acceptable for repeated use.
These Listings were Last Updated on 8, May , 2012

NSF/ANSI Standard 51

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