NSF Rated Restaurant Equipment

Posted by Sean Kearney on

The National Sanitation Foundation (NSF) is a voluntary organization, which promotes education and conducts restaurant equipment research in areas where sanitation quality affects public health.

Atosa NFS Rated Restaurant Equipment

NSF Rated

Underwriters Laboratories

Underwriters Laboratories (UL) is a product-testing organization. If a product bears the UL label or seal, it has met and must continue to meet rigid safety standards. These requirements include every part of the appliance that could, through some malfunction, create an electrical shock, hazard, or fire. Participation in the UL program is strictly voluntary, but public awareness of safety has made compliance with safety regulations vital for manufacturers.

National Sanitation Foundation

The National Sanitation Foundation (NSF) is a voluntary organization, which originated through the cooperative effort of industry representatives and professional public health officials to develop sanitation standards. 3 It promotes education and conducts research in areas where quality affects the public health.

The seal contains the initials NSF and is granted only after an investigation of the applicant's manufacturing methods. In some cases the investigation may include the testing of the equipment to show compliance with standards. Equipment bearing the NSF seal is evaluated annually or at the request of a purchaser.

Some standards of sanitation must be met:
  • Materials used must be nontoxic.
  • Equipment must be as easily cleanable as possible (i.e., coved corners, smooth joints and seams, screws and bolts eliminated or buried).
  • Equipment must meet performance standards (i.e., a warewashing machine must clean a given number of items in a defined period of time).
  • Thermometers must be of an approved type, easy to read, and located in an accessible area.

Equipment Specifications

Equipment should comply with applicable UL, NSF, and American Gas Association standards, as well as fire, plumbing, and electrical codes that have been established by state and local governments. It is important that all connections for all equipment using utility service comply with OSHA regulations. Good specifications for a piece of food service equipment should describe accurately and exactly what is wanted. The information should include the following information:

  • The material desired for every part of equipment, such as 14-gauge stainless steel for the top of the counter with adequate insulation for the deadening of sound, and crossbars of' the right strength for support, with 18-gauge stainless steel for the ends of the counter and galvanized steel for the back.
  • The voltage, phase, and cycles, such as 208, three-phase, or 60 cycles, should be specified if the item is electric, Btu's if the item burns gas.
  • The size of the item should be precise. This should include height, depth, width, and in some cases thickness.
  • The thickness of insulation should be considered in refrigerators, freezers, ovens, hot food serving tables, and mobile heated-dish storage units.
  • The number and location of thermometers, gauges, and thermostats should be checked for refrigerators, ovens, grills, fryers, braising pans, and dishwashers.
  • The size of the motor should be compared and specified on refrigerators, freezers, mixers, cutters, slicers, and dishwashers.
  • The size and location of compressors should be studied and specified for refrigerators and freezers.
  • The size and kind of casters must be given careful thought, as casters that are too small will not move easily, especially when the load is heavy, and casters that are too big may increase the cost unnecessarily. If wheels are to be locked for any purpose, locks must be specified. If carts are to be pushed, the type and location of the handles are important considerations.
  • Give the model number or numbers if available from more than one company describing the exact piece of equipment needed for your facility.
  • Requiements for delivery, installation, certification, and cleanup should be spelled out when the order is placed.


ETL, short for Edison Testing Laboratories, is a sanitation program and affirmation measure that is important for the first class gathering of outsider food gear analyzers, NRTL (Nationally Recognized Testing Laboratories). ETL is worked by Intertek, a research center that directs the entirety of the important testings. At present, ETL tests against various state, government, and surprisingly worldwide food handling commands for both operational security, just as disinfection.

As you've probably derived by the data laid out above, ETL and NSF certificates share a lot for all intents and purpose with each other. For one, both Intertek (ETL's parent organization) and NSF International are NRTLs, which means the two labs have been governmentally recognized as specialists in the space of disinfection and wellbeing as it relates to food gear.

Moreover, with the end goal for makers to be allowed the confirmations, they should go through thorough application measures and at times high forthright speculations to guarantee that their items are headed for getting affirmed.

Yet, differentiations and application measures to the side, the main manner by which both are comparable is that ETL and NSF guidelines are trying against each other inside both accreditation measures. This implies that the entirety of the rules illustrated in ETL are tried in the NSF testing interaction and the other way around. This is a result of this that the two imprints, much of the time, are seen as being for all intents and purposes exchangeable.

Atosa is manufactured in China by Yindu Kitchen Equipment Co.

Atosa Refrigerators and Freezer are NSF Rated and ETL Certified

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