NSF Equipment

bmarley5780 · Newbie Joined: 20 Aug 2009 Posts: 73

Does everyone have ALL NSF equipment in their rigs?

Which pieces are not?

Thanks

BBQMAN · Posted: May 06 2011 Post subject:

It will depend on who you ask, and more importantly where YOU live.

For vending, I've hardly ever heard of NSF being a requirement (and since you posted this in vending that's my answer).

I've seen vendors here from pretty much all over the country during the winter- trust me their stuff is hardly NSF rated.

However, if you intend to do other things (such as catering) you may want to check on your areas regulations.

My cookers are all stainless, but not NSF rated- NSF is not a requirement in my area.

Skipping the debate, I'd check with your local authorities first.
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

bmarley5780 · Newbie Joined: 20 Aug 2009 Posts: 73

Well, I'm referring to a MFU....

The regs say>

(d) Equipment shall meet ANSI sanitation standards. If equipment is not listed by an ANSI accredited education service program, the owner or operator shall submit documentation to the Department that emonstrates that the equipment is equivalent to ANSI sanitation standards. If the components of the equipment are the same as those meeting ANSI sanitation standards, then the Department shall deem the equipment equivalent. For purposes of these Rules, toasters, mixers, microwave ovens, water heaters and hoods shall not be considered to be equipment
and shall not be required to meet ANSI sanitation standards.

-Just wondering if anyone has done this....

Virginiasmoke · Posted: May 07 2011 Post subject:

Mine regs said "NSF or equivalent".
I talked with my rep to find out what "equivalent" was and was told that as long as I can demonstrate that it is easily cleanable I was okay.

bmarley5780 · Newbie Joined: 20 Aug 2009 Posts: 73

Crank the temp up for a certain amount of time?
Place foil on the bottom and replace it after each cook?

Stuff like that?

Also, What kinda smoker did you do this with?

Virginiasmoke · Posted: May 09 2011 Post subject:

I'm going with the Lang 84 tandem. I was planning on using the regular towable 84 but my HD wants an enclosed prep aria... no ez-up tents.
I could have gotten away with the reg 84 by doing all of my prep AND cooking at a commissary.
But then what's the point of even owning a towable cooker. Besides, who wants to buy BBQ from a guy on the side of the rd with no cooker in sight.

My HD rep is looking for smooth surfaces, preferably stainless steel but will settle for Formica for prep arias, some sort of tile for the floors and FRP for the walls, three bay sink, potable water under pressure and gray water holding.
My only real requirement on the cooker is that is can NOT be anything other than a "purpose built" piece of equipment. Converted oil drums or propane tanks are out of the question for me.

You may be required to take a Servsafe course also. My HD used to require it but does not any longer.
I decided for the sake of my customers to go ahead and take it anyway and I'm glad I did. Even with many years in the restaurant business... it was a great refresher. Hot holding food the way we will be is gonna be much more difficult than it would be in a brick and mortar restaurant so we really need to know what we're doing.

Some of the best advice I got here is to get a plan review done from your HD before spending any money. Taking that advice saved me lotsa money.

daddywoofdawg · Posted: May 10 2011 Post subject:

Virginiasmoke · Posted: May 10 2011 Post subject: