NSF has developed voluntary consensus standards for the following types of food equipment
NSF/ANSI Standard 2: Food Service Equipment
Equipment commonly known as 'fabricated food equipment': kitchen, bakery, pantry and cafeteria units, and other food handling and processing equipment including tables and components, counters, shelves, sinks, hoods, etc.
NSF/ANSI Standard 3: Commercial Warewashing Equipment
Stationary racks, conveyor machines, etc.
NSF/ANSI Standard 4: Commercial Cooking, Rethermalization and Powered Hot Food Holding, and Transport Equipment
Ranges, ovens, deep fat fryers, fat filters, griddles, broilers, steam and pressure cookers, steam jacketed kettles, toasters, rotisseries, hot beverage makers and component water heating equipment, proof boxes or cabinets, hot food holding and transport cabinets, rethermalization units, etc.
NSF/ANSI Standard 5: Water Heaters, Hot Water Supply, Boilers and Heat Recovery Equipment
Automatic storage, circulating tank, and instantaneous water heaters, hot water supply boilers, and steam heat exchangers.
NSF/ANSI Standard 6: Dispensing Freezers
Dispensing freezers, including heat treatment dispensing freezers which process and dispense previously pasteurized soft ice cream, ice milk, malts, custards, and similar frozen dairy products by batch or continuous feed directly into the customer's container.
NSF/ANSI Standard 7: Commercial Refrigerators and Freezers
Reach-in, undercounter and walk-in storage refrigerators and freezers, rapid pull down refrigerators, refrigerated buffet units, and refrigerated food preparation units used in the food service industry.
NSF/ANSI Standard 8: Commercial Powered Food Preparation Equipment
Mixers, peelers, grinders, slicers, tenderizers, saws, coffee grinders, pasta makers, etc.
NSF/ANSI Standard 12: Automatic Ice Making Equipment
Ice manufacturing equipment and the attached appurtenances used in storing and dispensing ice in connection with this equipment.
NSF/ANSI Standard 13: Refuse Processors and Processing Systems
Trash compactors except for those intended for the compaction of hazardous or infectious materials.
NSF/ANSI Standard 18: Manual Food and Beverage Dispensing Equipment
Equipment that dispenses food or beverages in bulk or portions.
NSF/ANSI Standard 20: Commercial Bulk Milk Dispensing Equipment
Commercial bulk milk dispensing equipment of milk product dispensers.
NSF/ANSI Standard 21: Thermoplastic Refuse Containers
Containers intended for indoor and outdoor storage of refuse.
NSF/ANSI Standard 25: Vending Machines for Food and Beverages
Food and beverage vending machines.
NSF/ANSI Standard 29: Detergent and Chemical Feeders for Commercial Spray-Type Dishwashing Machines
Chemical sanitizing feeders, detergent dispensers, drying agent injectors, and similar devices that automatically maintain the concentration of additives in the prewash, wash, pumped rinse, or final rinse of commercial spray-type dishwashing machines.
NSF/ANSI Standard 35: High Pressure Decorative Laminates for Surfacing Food Service Equipment
Laminated plastic sheets (high pressure) for limited use as work, splash, and nonfood contact surfaces of foodservice equipment.
NSF/ANSI Standard 36: Dinnerware
New dinnerware intended for use in foodservice establishments. It includes plates, bowls, saucers, cups, insulated trays, covers and similar items, regardless of size or configuration.
NSF/ANSI Standard 37: Air Curtains for Entranceways in Food and Food Service Establishments
Air curtains for entranceways in food and food service establishments, e.g., service and customer entries, service windows, cooler and cold storage entries.
NSF/ANSI Standard 51: Food Equipment Materials
Plastics, materials, and components used in food equipment.
NSF/ANSI Standard 52: Supplemental Flooring
Supplemental flooring for use in food preparation, dry storage, and warewashing areas.
NSF/ANSI Standard 59: Mobile Food Carts
Mobile food carts for prepackaged non-potentially hazardous food, prepackaged potentially hazardous food, preparation of nonpotentially hazardous food, and preparation of potentially hazardous food.
NSF/ANSI Standard 169: Special Purpose Food Equipment and Devices
Specialty equipment items or devices which have special, complex, or multiple functions.
NSF Protocol P149: Oven Mitts Used in Commercial Food Service
This NSF Protocol evaluates oven mitts for their suitability for use in commercial food service establishment. Requirements for all mitts (Class I and Class II) include durability, heat resistance, liquid/steam penetration, and cleanability. Class II oven mitts (intended for direct flame applications) have additional requirements for flame resistance and thermal protection.
CWA 15596: Cleanability of Commercial Food Service Equipment in European Union
NSF International, a leading provider in protecting and improving public health, worked with the members of CEN (European Committee for Standardization) to create the CWA (CEN Workshop Agreement) 15596 on cleanability of commercial foodservice equipment used in retail and catering sectors. The purpose was to achieve a more inclusive code of practice on cleanability of commercial foodservice equipment across the European Union and EFTA countries.
The CEN Workshop Agreement is a comprehensive code of practice on the material, design, and construction of commercial foodservice equipment to achieve cleanability. The document gives requirements for materials and finishes used in the manufacture of food equipment (e.g., broiler, beverage dispenser, cutting board, pots and pans). These are also applicable to components such as tubing, sealants, gaskets, valves, and other items intended for various food equipment applications.
NSF/ANSI Standard 170: Glossary of Food Equipment Technology