Recognizing Limitations of
Refrigerator/Freezer Certification to
NSF/ANSI 7
NJEHA March, 2013
Agenda
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About NSF
NSF/ANSI 7 – Commercial Refrigeration
Definitions
Material Requirements
Design Requirements
Performance Requirements
Founded in 1944 to Develop Standards, Certify Equipment
• NSF was founded as the National
Sanitation Foundation in the
University of Michigan’s School of
Public Health in 1944.
• Today, we are known as NSF
International, with headquarters in
Ann Arbor, MI and office/labs in
more than 28 countries.
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NSF Growth: Organic and Acquisitions
• Launch
Foodservice
Equipment
Program
• NSF Testing Labs
• Launch Swimming
Pool Safety
• Launch Plastic
Piping Program
1944
• NSF founded
Ann Arbor, MI
1950s
1960s
• NSF-ISR
launched
• NSF becomes
W.H.O.
Collaborating
Centre
1970s
1980s
• Develop National
Drinking Water
Standards
• Bottled Water
Certification
• NSF Brussels,
Belgium opens to
serve Europe
1990s
• NSF Shanghai & NSF
Mexico established
• Davis Fresh acquired
• CMi acquired (UK,
Chile, Peru, Italy, Spain,
S. Africa, Czech
Republic)
• David Begg &
Associates (UK,
Boston)
• 80,000 sq. ft lab
expansion completed
20012005
• Cook and Thurber
acquired
• Launch Dietary
Supplement
Program
• QAI acquired
• NSF Brazil opens
• Deloitte & Touche
Quality Registrar
acquired (Canada)
20062007
• NSF Pharmalytica
• Shanghai Lab
• AQA International
acquired
• NSF Germany opens
• Becker & Associates
acquired
20082010
• NSF Thailand &
NSF India opens
• NSF Surefish
• Toy Safety
• Trucost partner
• NSF Costa Rica
opens
20112012
NSF Around the Globe
current service areas
office only
office + laboratory
partner
NSF Office Locations & Laboratories
NORTH AMERICA
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Ann Arbor, MI
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Bellingham, WA
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Boston, MA
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Burlington, Ontario, Canada
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Bristol, CT
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Columbia, SC
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Dutch Harbor, AK
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Guelph, Ontario, Canada
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Huntington Beach, CA
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Lynwood, WA
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Maumee, OH
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Montreal, Quebec, Canada
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San Diego, CA
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Seattle, WA
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Waco, TX
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Washington, DC
Windsor, Ontario, Canada
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EMEA
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Almeria, Spain
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Brussels, Belgium
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Frankfurt, Germany
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Novara, Italy
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Oakdale, Wales
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Oxford, England
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Reading, England
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Sheffield, England
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Stellenbosch, South Africa
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Faerie Glen, South Africa
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York, United Kingdom
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Gwent, UK
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Bologna, Italy
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Prague, Czech Republic
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Giza, Egypt
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Thessaloniki, Greece
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The Hague, Netherlands
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Cork, Ireland
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Agadir, Morocco
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Tel Aviv, Israel
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Warsaw, Poland
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Istanbul, Turkey
Belgrade, Republic of Serbia
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LATIN AMERICA
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Juarez, Mexico
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Lima, Peru
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Queretaro, Mexico
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San Jose, Costa Rica
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Santiago, Chile
Sao Paulo, Brazil
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ASIA
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Bangkok, Thailand
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Busan, Korea
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New Delhi, India
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Seoul, Korea
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Shanghai, China
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Taoyuan, Taiwan
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Kaohsiung, Taiwan
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Ho Chi Minh City, Vietnam
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Jiangsu Province, China
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Tokyo, Japan
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Hyderabad, India
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Seoul, Korea
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Penang, Malaysia
About NSF – Standards Development Process
EPA, FDA, HC
State
Local
Regulators
Manufacturers
Balance in
Representation
Media
Consumers
Government
Specifiers
Consultants
Users
NSF/ANSI BALLOT PROCESS
NSF Staff Draft
Standard/Revision
Joint Committee
Discusses/ Ballots
Technical Committee
Ballots
NSF Advises ANSI , Public
Notification in Standards Action
ANSI BSR 108
45 Day Public Comment Period
Notification in Standards Action
CPHC Review
and Ballot
BSR 109
ANSI Adoption Announcement
Notification in Standards Action
ANSI = American National Standards Institute
CPHC = Council of Public Health Consultants
BSR = Board of Standards Review
Universal Acceptance
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Manufacturers
Distributors
Retailers
Regulators
Code Officials
Engineers
Architects
Consumers
Government
Officials
Product
Manufacturers
Consumers
Laboratories
Consultants
Physicians
22 Food Equipment Standards
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NSF/ANSI 2: Food Equipment
NSF/ANSI 3: Commercial Warewashing Equipment
NSF/ANSI 4: Cooking and Hot Food Holding Equipment
NSF/ANSI 5: Water Heaters
NSF/ANSI 6: Dispensing Freezers
NSF/ANSI 7: Commercial Refrigerators and Freezers
NSF/ANSI 8: Commercial Powered Food Preparation Equipment
NSF/ANSI 12: Automatic Ice Making Equipment
NSF/ANSI 13: Refuse Processors
NSF/ANSI 18: Manual Food and Beverage Dispensing Equipment
NSF/ANSI 20: Commercial Bulk Milk Dispensing Equipment
NSF/ANSI 21: Thermoplastic Refuse Containers
NSF/ANSI 25: Vending Machines for Food and Beverages
NSF/ANSI 29: Detergent and Chemical Feeders for dishwashing machines
NSF/ANSI 35: High Pressure Decorative Laminates
NSF/ANSI 36: Dinnerware
NSF/ANSI 37: Air curtains for entranceways in food establishments
NSF/ANSI 51: Food Equipment Materials
NSF/ANSI 52: Supplemental Flooring
NSF/ANSI 59: Mobile Food Carts
NSF/ANSI 169: Special Purpose Food Equipment and Devices
NSF/ANSI 170: Glossary of Food Equipment Terminology
Elements of NSF Product Certification Programs
Application
Formulation Review
Plant Audit
Product Testing / Tox Evaluation
Documentation Report,
Certification and Online Listing
Annual Monitoring
NSF/ANSI 7 - 2009
Commercial Refrigerators and Freezers
Purpose
Purpose
This Standard establishes minimum food protection and
sanitation requirements for the materials, design,
manufacture, construction, and performance of
commercial refrigerators and freezers and their related
components.
Scope
Scope
This Standard contains requirements for refrigerators and
freezers used to store and/or display cold food. The types
of refrigerators and freezers covered by this Standard
include, but are not limited to: storage refrigerators (e. g.,
reach-in, under counter, walk-in, roll-in); storage freezers
rapid pull-down refrigerators and freezers; refrigerated
food transport cabinets; refrigerated buffet units;
refrigerated food preparation units; display refrigerators;
beverage coolers; and ice cream cabinets
What Does This All Mean?
• NSF Standards including standard 7 evolve and are
changing over time to meet the market conditions of the
product being certified.
– Refrigerators/ Freezers have become more “task” oriented over
the years.
– We need to know the purpose and use of the refrigerator/ freezer
to determine if the right chilling tool is in place.
– The performance aspects of all refrigerator/ freezers is not equal.
• Real world example of inappropriate use of a cooler
certified (with labeled conditions) to NSF/ANSI 7:
– A beverage cooler supplied by a drink company is used as a
storage cooler for potentially hazardous foods.
Common Terms Used
(Definitions found in NSF/ANSI 170)
Definitions Applicable to NSF/ANSI 7
• Breaker strip: A thermal barrier of relatively
nonconductive material.
• Door mullion: A horizontal or vertical divider panel that
separates multiple doors or drawers in a refrigerator or
freezer.
• Original sealed package: A container in which food is
packaged at the time of harvest or processing that
prevents the entry or leakage of unwanted matter.
• Packaged food: Food that is bottled, canned, cartoned,
securely bagged, or securely wrapped in a sealed
container.
Door Mullion = divider panel that separates multiple doors
Definitions Applicable to NSF/ANSI 7
Beverage cooler: A refrigerator intended solely for the storage
and/or display of packaged beverage products that are not
potentially hazardous foods, such as soda (pop), beer, and wine
Definitions Applicable to NSF/ANSI 7
•Display refrigerator: A refrigerator designed to display frozen
foods, non-frozen foods, or both to the consumer for purchase in
areas where the environmental conditions are controlled and
maintained. This term does not include refrigerated buffet units or
refrigerated food preparation units (as used in NSF/ANSI 7).
•Display freezer: A refrigerator designed to display frozen foods.
Definitions Applicable to NSF/ANSI 7
Closed display refrigerator: A display refrigerator in which the
product is accessible for removal by opening a hinged or sliding
door/s. This term may apply to Type I or Type II display
refrigerators.
Type I Display Refrigerator vs. Type II Display Refrigerator
• Type I display refrigerator: A display refrigerator intended
for use in an area where the environmental conditions are
controlled and maintained so that the ambient
temperature does not exceed 75 F (24 C).
• Type II display refrigerator: A display refrigerator
intended for use in an area where the environmental
conditions are controlled and maintained so that the
ambient temperature does not exceed 80 F (27 C).
Definitions Applicable to NSF/ANSI 7
Open display refrigerator: A display refrigerator in which the
refrigerated space is isolated from the ambient environment by an
air curtain or other means, and the food is able to be removed
without opening doors or moving panels. This term may apply to
Type I or Type II display refrigerators.
Definitions Applicable to NSF/ANSI 7
• Self-service display refrigerator: An open or closed
display refrigerator designed for customer access to
packaged foods (including unprocessed produce). This
term may apply to Type I or Type II display refrigerators.
• Service display refrigerator: A display refrigerator
designed for operator (employee) access to packaged or
unpackaged foods contained inside. This term may apply
to Type I or Type II display refrigerators.
• Type I display refrigerator: The ambient temperature does
not exceed 75 °F (24 °C).
• Type II display refrigerator: The ambient temperature
does not exceed 80 °F (27 °C).
Definitions Applicable to NSF/ANSI 7
Frost top refrigeration unit: A mechanically refrigerated
flat/horizontal surface that is intended for placement of cold foods
awaiting service and is not intended to maintain prescribed cold
food holding temperatures
Definitions Applicable to NSF/ANSI 7
• Rapid pull down refrigerator: A refrigerator specifically
designed for rapid intermediate chilling of food products
within a specified time period. These units are also
known as blast chillers and blast freezers.
• Refrigerated buffet unit: Equipment designed with
mechanical refrigeration that is intended to receive
refrigerated food and maintain food product temperatures
and is intended for customer self-service, such as a salad
bar. A unit may or may not be equipped with a lower
refrigerated compartment.
• Refrigerated food preparation unit: Equipment designed
with a refrigerated open top or open condiment rail such
as refrigerated sandwich units, pizza preparation tables,
and similar equipment. The unit may or may not be
equipped with a lower refrigerated compartment.
Rapid Pull Down Refrigerator
Refrigerated Buffet Units
Refrigerated Food Preparation Unit
Definitions Applicable to NSF/ANSI 7
• Remote refrigerator: A refrigerator whose compressor or
condensing unit is a component separate from the
refrigerated unit.
• Self-contained refrigerator: A refrigerator whose
condensing unit is attached as an integral component of
the unit.
• Storage freezer: A refrigerator designed for the storage of
frozen food.
• Storage refrigerator: A refrigerator designed for the cold
storage of non-frozen foods between periods of
preparation, service, display, or sale.
• Walk-in refrigerator: An enclosed, mechanically
refrigerated, and temperature controlled room with
integral walls, floor, and ceiling used to maintain
prescribed cold food holding temperatures.
Remote Refrigerator Condenser
Self-Contained Refrigerator Compressor/Condenser Attached
Walk-in Refrigerator
Structure of NSF/ANSI 7
• Due to the large number of various types of refrigerators
and freezers covered by NSF/ANSI 7, this standard is
structured differently than most other NSF/ANSI Food
Equipment Standards.
• Sections 4 and 5 are applicable to all types of
refrigerators and freezers.
• Sections 6-10 are applicable to specific types or
categories of refrigerators and freezers.
Structure of NSF/ANSI 7
• Section 4 – General material requirements
• Section 5 – General design and construction
requirements
• Section 6 – Storage refrigerators, freezers, and transport
cabinets
• Section 7 – Refrigerated buffet units and food preparation
units
• Section 8 – Prefabricated, walk-in and roll-in refrigerators
and freezers
• Section 9 – Display refrigerators and freezers
• Section 10 – Rapid pull-down refrigerators and freezers
Food Zone/Splash Zone Described
• Food Zone – Equipment surfaces intended to be in direct
contact with food and equipment surfaces that food or
condensate may contact and then drain, drip, or splash
back into food or onto surfaces that are intended to be in
direct contact with food.
• Splash Zone - Equipment surfaces, that are subject to
splash, spillage, or other food soiling during operation of
the equipment
Interior Compartment Zones
Type of Refrigerator or Freezer
Material
Requirement
Design &
Construction
Requirement
Storage of unpackaged foods
Food Zone
Food Zone
Storage of packaged foods
Splash Zone
Splash Zone
Self service display
Splash Zone
Splash Zone
Service display
Food Zone
Splash Zone
Rapid pull-down
Food Zone
Splash Zone
Walk-in
Splash Zone
Food Zone
Material Requirements
Specific to NSF/ANSI 7 in addition to NSF/ANSI 51
Zinc Coated Materials – Storage Refrigerators and Freezers
• Galvanized and other zinc-alloy-coated materials may be
used inside refrigerated food storage compartments
intended exclusively for the storage and/or display of
packaged foods only.
• Unless protected by an additional coating conforming to
NSF/ANSI 51, galvanized and other zinc-alloy-coated
materials used in this application shall be at least as
corrosion resistant as G60 galvanized steel per ASTM
A653/A653M and ASTM A924/A924M.
Zinc Coated Materials – Walk-in Refrigerators and Freezers
• Galvanized and other zinc-alloy-coated materials may be
used on the walls, ceilings, and attached hardware and
components.
• Coated materials, including galvanized materials, shall
not be used on the floor of a walk-in or roll-in refrigerator
or freezer unless it is to be covered with a masonry floor
at the time of installation.
• Unless protected by an additional coating conforming to
NSF/ANSI 51, galvanized and other zinc-alloy-coated
materials used in this application shall be at least as
corrosion resistant as G90 galvanized steel per ASTM
A653/A653M and ASTM A924/A924M.
Design and Construction
Specific to NSF/ANSI 7
General Sanitation
• Food zones and surfaces in direct contact with packaged
foods shall be readily accessible and easily cleanable.
• Display refrigerators shall be designed to facilitate
cleaning of food storage compartments manually, or by
flushing them with water or other appropriate liquid in
accordance with the manufacturer’s cleaning
instructions.
Internal Angles – Food Zone
• Shall be smooth and shall have
minimum continuous radii of ¼ in. The
following internal angles are exempt
from this requirement:
– angles formed by the ceiling and
side walls of the interior liner
of refrigerators and freezers;
and
– angles formed where an
evaporator is mounted to
the interior liner of refrigerators
and freezers.
• Internal angles on the underside of
roll-type covers, tilt-type covers, and
similar-type covers for a food zone
shall not be less than ⅛ in (0.13 in, 3.2
mm).
Internal Angles – Fillet Material
Solder and other fillet
material shall not be used
to effect the required
minimum radius of an
internal angle except at the
intersection of the door
mullion and the interior
liner of refrigerated
cabinets and on the
underside of roll-type
covers.
Fasteners
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Fasteners may be used in food storage compartments.
No direct food contact
Removable
Tight fitting to the surface
Easily Cleanable
Hex-key screws may be used on clamp hinge assemblies
glass doors on display refrigerators
Joints and Seams
• Permanent seams in a food
or splash zone shall be
sealed and smooth.
• Seams formed by the
attachment of breaker
strips shall be exempt from
the requirement of being
sealed.
• Permanent seams located
below the liquid overflow
level of a food storage
compartment shall be filled
and made flush with the
adjoining surfaces.
Drains
• There shall be no drains other than those from a
condensate evaporator in a food zone. Drains utilized for
condensate shall be fabricated or located to prevent their
use as a general drain for a food zone.
• Dry chest-type refrigerators and freezers and equipment
specifically designed for holding food products on ice
shall have a drain. The drain shall have minimum internal
diameter of 1.0 in (25 mm).
• Walk-in units with pre-fabricated floors shall not have
floor drains.
• If display refrigerator drains are provided for flushing,
they shall have a minimum internal diameter of 1.0 in (25
mm).
Refrigeration Components
• Evaporator coils and refrigerant
tubing shall not be in direct
contact with food contact
surfaces
• Shall be installed so that
condensate will not contact food
or insulation
• Evaporator drain pans shall be at
least 1/2in (13mm) deep and shall
be accessible for cleaning
• Evaporator grills shall be
removable
• Evaporator sealed to the interior
liner or spaced away to allow for
cleaning
Prefabricated walk-in and roll-in
• Liner panels shall have gaskets applied along the
perimeter at the time of manufacturer.
• Caulking and sealants shall not be used to seal joints and
seams between panels, except to effect repairs.
• Units with floors (except those that are intended to have
a masonry floor installed on top), shall have the angles
formed at the floor-wall juncture conform to the minimum
1/4” radius requirement.
Gasketed Seams
Prefabricated Walk-in and Roll-in
• Units without floors shall have radius effected by
masonry materials or coved bases made available by the
manufacturer.
• Doors shall be a non-sweeping design and capable of
being opened from the inside, even when locked.
• Units not provided with refrigeration components shall
recommend minimum BTU ratings.
Coved Bases and Masonry Materials
Temperature Indicating Devices
• Each refrigerated storage compartment and cabinet shall
have at least one securely mounted temperatureindicating device that clearly displays the air temperature
in the compartment.
• A temperature-indicating device shall not be required in
units intended solely for the storage of ice cream and
other frozen desserts.
• Readily visible
• Reflects warmest temperature of compartment
• Removable
• Graduated in increments no greater than 2°F (1°C) and
accurate to + 2°F (+ 1°C).
Equipment Labeling
“This equipment is intended for the
storage and display of packaged
products only.”
“This equipment is
intended for the storage
and display of nonpotentially hazardous,
bottled or canned products
only.” (Must also appear in
“Equipment intended for use in
rooms having an ambient
temperature of 86 F or less.”
Ambient
temperature
typically not to
exceed 80ºF.
Ambient temperature
typically not to exceed
75ºF.
All Must Be Clearly Visible to the User After Installation
product literature)
“This
equipment is
intended for
the storage of
food in the
original sealed
package only.”
Performance
NSF/ANSI 7
Temperature Performance
Type of Refrigerator or Freezer
Hrs
Ambient
Media
Max.
% Run
Temperature
Reach-in Storage Refrigerator
4
100 °F (38 °C)
Air
70
40 °F (4 °C) Max.
Reach-in Storage Freezer
4
100 °F (38 °C)
Air
80
0 °F (-18 °C) Max.
Display Refrigerator
4
86 °F (30 °C)
Air
70
40 °F (4 °C) Max.
Type I Display Refrigerator
24
75 F (24 C)
ASHRAE Test
Package
100
41 °F (5 °C) Avg.
43 °F (6 °C) Max.
Type II Display Refrigerator
24
80 °F (27 °C)
ASHRAE Test
Package
100
41 °F(5 °C) Avg.
43 °F(6 °C) Max.
Buffet/Preparation
4
86 °F (30 °C)
Methocellulose
90
33 °F(1 °C) - 41 °F(5 °C)
Box Car Average
100
135 °F (60 °C) to 40
°F (4 °C) within a
period of 4 h or in
the time specified
by the
manufacturer,
whichever is less.
Rapid Pull Down
4
100 °F (38 °C)
Sawdust,
water,
glycol
Temperature Performance Walk-in Coolers
Walk-in Refrigerators
Not
tested
Manufacturer Supplies
BTU ratings for Ambient
Temperatures: 75°F
(24°C); 80°F (27°C); 100°F
(38°C)
ASHRAE
Refrigeration
Handbook
Walk-in Freezers
Manufacturer Supplies BTU
ratings for Ambient
Temperatures: 75°F (24°C);
80°F (27°C); 100°F (38°C)
ASHRAE
Refrigeration
Handbook
Used as Either
Refrigerator or Freezer
Manufacturer Supplies
BTU ratings for both
Refrigerator and Freezer
@Ambient Temperatures:
75°F (24°C); 80°F (27°C);
100°F (38°C)
ASHRAE
Refrigeration
Handbook
Storage Freezer Performance Requirement and Test Method
• Maintain an air Temperature 0°F (- 18°C) in all freezer
compartment interiors. A no load test conducted in all
freezer compartments.
– Does not apply for freezers intended solely for the storage of ice cream
or other frozen desserts.
– Prefabricated walk-in Storage Freezers and remote refrigerators not
supplied with refrigeration are excluded.
• Test conducted within a test chamber under the following
conditions through the duration of the 4 hour test:
– Ambient temperature of 100°F ± 3°F (38°C ± 2°C)
– No vertical temperature gradient exceeding 1.5°F/ft (2.5°C/m)
• Air Temperatures within each empty freezer compartment
shall be monitored with thermocouples accurate to ±1°F
(± 0.5°C)
Acceptance Criteria
• The temperature at each thermocouple location within
EACH freezer compartment shall not exceed 0°F (18°C)
during the 4 hour test period.
• The compressor percentage run time not to exceed 80%
Note that Compressor percentage run time allowance will vary from 70% 90% depending on the type and style of refrigeration unit being certified
under NSF/ANSI 7.
No-Load Air Temperature Test
Open Top Buffet/Preparation Test
Front View
Top View
..
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1 inch below surface
1/8 inch from bottom of pan
All within 1/2 inch of sidewall or endwall
.
10 Thermocouples
Pans not covered during test
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Open-top Refrigeration Test Method
• Food-simulating test medium between 41°F (5°C) and
33°F (1°C) [Recipe in NSF/ANSI 7 Annex A].
• Conduct in a Test Chamber under the following
conditions for the whole test:
–
–
–
–
Ambient temperature 86° ± 2°F (30° ± 1°C)
No vertical temperature gradient exceeding 1.5°F/ft. (2.5°C/m)
Maximum relative humidity of 50%
Maximum air current velocity of 50 ft/min (0.25 m/s) across the surfaces
of the test pans.
• After chamber conditions established, unit is loaded with
pans of test medium so the temperature at the four
outermost corners can be monitored.
• Temperature at each of the 10 thermocouple locations
shall be recorded every 5 minutes over 4 hour period.
Acceptance Criteria
• Each of 10 thermocouple and all 37 box car averages not
to exceed 41°F (5°C) nor be lower than 33°F (1°C).
• The temperature at each thermocouple location within
EACH refrigerated compartment shall not exceed 40°F
(4°C) nor be lower than 33°F (1°C) during the 4 hour test
period.
• The Compressor percentage run time shall not exceed
90%.
Type I or Type II Display Test Simulators
• Plastic Container 4”x4”x2”
• Natural or Artificial Sponge Material
• 50% Propylene Glycol and Distilled Water by Volume
Type I and Type II Display Test Simulator Placement
Summary Take Away Points
• The NSF/ANSI 7 Standard describes several types of
refrigerators and freezers
• Not all types are suitable for all uses as a refrigerator
• Information boxes will give a clue if the unit is being used
for its intended purpose.
• Material and construction requirements vary based upon
the restricted use
• The ambient temperature has a factor in the certification
of the variety of refrigerators in NSF/ANSI 7
Questions about Today’s Presentation
•
Ron Grimes, Manager
Environmental Health Programs
734-827-6863
rgrimes@nsf.org
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Mike Kohler, Technical Manager
Food Equipment Programs
734-913-5775
kohler@nsf.org
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www.nsf.org