Since the introduction of its first food equipment sanitation standards in the 1950s, NSF has certified thousands of products for use in restaurant and commercial kitchens.
sanitizing results. Therefore, the earlier versions of NSF/ANSI 3 established the minimum times, temperatures and volumes that were considered sufficient. In more recent times, the desire and need to conserve resources became important and the standard evolved as a result. Performance tests for measuring the actual removal of soil and tests to quantify heat accumulation on dishes were added as replacements for specific minimum spray times and water volume specifications. These revisions allowed manufacturers to design machines that use less water but still meet acceptable criteria for cleaning and sanitizing wares. Minimum water
temperature criteria were maintained in alignment with the U.S. Food and Drug Administration (FDA) Food Code.
Testing
Requirements The testing requirements for NSF/ ANSI 3 vary depending on the type of warewashing machine. The
standard covers various machine types depending on the wares the machine is designed to wash and sanitize, the rack configuration the machine uses and the sanitizing means.
The basic machine types in the
current standard include dishwashing machines, glasswashing machines and pot-pan-and-utensil washing machines. • Dishwashing machines are designed to clean and sanitize dishes, glasses and utensils.
• Glasswashing machines are designed to clean and sanitize only glasses. • Pot-pan-and-utensil washing machines are designed to clean and sanitize pots, pans and cooking utensils.
Each of the basic machine types may be a stationary rack design or a conveyor design. Stationary rack machines apply sequential wash and rinse sprays for specified times to a stationary rack of wares within the machine. Conveyor machines move wares through a series of wash and rinse sprays at a specified speed; either on a dishrack (rack conveyor machine) or with wares directly on a conveyor belt (rackless conveyor machine). Another factor in how warewashing machines are categorized is how sanitizing is accomplished. The machine type could either be hot
water sanitizing (high-temp machine) or chemical sanitizing (low-temp machine). Hot water sanitizing machines rely entirely on heat from water to achieve sanitization. Chemical sanitizing machines rely on chemical solutions to achieve sanitization. Some machines are designed with a dual sanitizing mode, operating as a hot water sanitizing or a chemical sanitizing machine.
Soil Removal
Tests Soil removal tests are used to determine the cleaning ability of all machines. For dishwashing and glasswashing machines, the test
method involves applying a coat of buttermilk (1 percent milkfat) to the surfaces of the wares, which are then allowed to air dry at 100 degrees Fahrenheit (37 degrees Celsius) for 17 hours. The wares are arranged in the racks or directly on the conveyor according to test patterns shown in the standard for the specific machine design. Following the test, the surface of the plates and glasses are visually inspected for any remaining buttermilk or detergent.
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