NSF ANSI 170 pdf free download
NSF ANSI 170 pdf free download.Glossary of Food Equipment Terminology.
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 lift-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 ice-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 items.
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 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 similar 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 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 chemical 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 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.
3.70 dual sanitizing mode machine: A warewashing machine designed to operate as a hot water sanitizing machine or a chemical sanitizing machine.
3.71 easily cleanable: Manufactured so that food and other soiling material may be removed by manual cleaning methods.
3.72 easily cleanable fastener: A fastener that is tight fitting to the surface and manufactured so that food and other soiling material may be removed by manual cleaning methods from the exposed surfaces.
Examples are slot head screws. Phillips head screws, and flush break pop rivets. Examples of fasteners not conforming to this definition are non-flush break pop rivets and internal socket drive-type fasteners.
3.73 easily movable: Portable. or mobile, or provided with a mechanical means to tilt a unit of equipment safely for cleaning: and having no utility connection. a utility connection that disconnects quickly, or a flexible utility connection line of sufficient length to allow the equipment to be moved for cleaning of the equipment and adjacent area.
3.74 exposed: Open to view from at least one angle.
3.75 fat/oil filter: A device that removes food particles and other solids from cooking fats and edible oils before their reuse in a fatoil fryer.
3.76 fat/oil fryer: An appliance in which foods are cooked by immersion in hot oils or fats.
3.77 feeders: Chemical sanitizer feeders. detergent dispensers. and drying agent injectors.
3.78 flatware: Knives, spoons, and forks.NSF ANSI 170 pdf download.
