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NSF/ANSI 51
Food Equipment Materials

LATI Industria Termoplastici S.P.A.
Via Baracca, 7
I-21040 Vedano Olona (VA)
Varese
Italy
39 033 240 9111
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Facility : Gornate Olona, Italy

				Maximum Temperature
	Trade Designation	Color	Type of Food	of Use in °F
Reinforced Nylon for Food Zone[4]
	LATIGLOSS 66 H2 G/50 BLACK:3352F2	Black	Aqueous acidic Aqueous non-acidic Bakery products with no free fats or oils on surface Bakery products with free fats and oils on surface Dairy, oil in water emulsions Dairy, water in oil emulsions Dry solids Oils and fats	212°
	[4] This material is only acceptable for repeated use.
PES for Food Zone
	LAPEX A NAT.:0134F1	Natural	All food contact types	212°
Reinforced Nylon for Food Zone[4]
	LATIGLOSS 66 H2 G/50 NAT.:0003F2	Natural	Aqueous acidic Aqueous non-acidic Bakery products with free fats and oils on surface Bakery products with no free fats or oils on surface Dairy, oil in water emulsions Dairy, water in oil emulsions Dry solids Oils and fats	212°
	[4] This material is only acceptable for repeated use.
Glass Filled Nylon for Food Zone
	LATAMID 66 H2 G/50 NERO:3302F1	Black	Aqueous acidic Aqueous non-acidic Bakery products with no free fats or oils on surface Bakery products with free fats and oils on surface Dry solids Dairy, oil in water emulsions Dairy, water in oil emulsions Oils and fats	212°
	LATAMID 66 H2 G/30 NERO:F3352	Black	Aqueous acidic Aqueous non-acidic Bakery products with no free fats or oils on surface Bakery products with free fats and oils on surface Dry solids Dairy, oil in water emulsions Dairy, water in oil emulsions Oils and fats	212°
	LATAMID 66 H2 G/30 NAT. F:0003	Natural	Aqueous acidic Aqueous non-acidic Bakery products with no free fats or oils on surface Bakery products with free fats and oils on surface Dry solids Dairy, oil in water emulsions Dairy, water in oil emulsions Oils and fats	212°
	LATAMID 66 H2 G/50 NAT. F:0003	Natural	Aqueous acidic Aqueous non-acidic Bakery products with no free fats or oils on surface Bakery products with free fats and oils on surface Dry solids Dairy, oil in water emulsions Dairy, water in oil emulsions Oils and fats	212°
PPS for Food Zone
	LARTON G/40 NAT: 0169F1[1] [2]	Natural	All food contact types	266º
	Latilub 80-17ST G/30 Nat.:0032F1[3]	Natural	All food contact types	212°
	[1] This material is only acceptable for repeated use. [2] The food contact area of the finished article must not exceed 70 square inches. If the contact area does exceed 70 square inches, the material must contact a minimum of 12 kg of food per day. [3] The food contact area of the finished article must not exceed 40 square inches. This material is only acceptable for repeated use.
PPSU for Food Zone
	LAPEX R NAT.:0176F1	Natural	All food contact types	212º
PSU for Food Zone
	LASULF NAT.:0030F1	Natural	All food contact types	180º

Facility : Vedano Olona, Italy

				Maximum Temperature
	Trade Designation	Color	Type of Food	of Use in °F
Glass Filled Nylon for Food Zone
	LATAMID 66 H2 G/30 NAT. F:0003	Natural	Aqueous acidic Aqueous non-acidic Bakery products with no free fats or oils on surface Bakery products with free fats and oils on surface Dry solids Dairy, oil in water emulsions Dairy, water in oil emulsions Oils and fats	212°
	LATAMID 66 H2 G/30 NERO:F3352	Black	Aqueous acidic Aqueous non-acidic Bakery products with no free fats or oils on surface Bakery products with free fats and oils on surface Dry solids Dairy, oil in water emulsions Dairy, water in oil emulsions Oils and fats	212°
	LATAMID 66 H2 G/50 NAT. F:0003	Natural	Aqueous acidic Aqueous non-acidic Bakery products with no free fats or oils on surface Bakery products with free fats and oils on surface Dry solids Dairy, oil in water emulsions Dairy, water in oil emulsions Oils and fats	212°
	LATAMID 66 H2 G/50 NERO:3302F1	Black	Aqueous acidic Aqueous non-acidic Bakery products with no free fats or oils on surface Bakery products with free fats and oils on surface Dry solids Dairy, oil in water emulsions Dairy, water in oil emulsions Oils and fats	212°
PES for Food Zone
	LAPEX A NAT.:0134F1	Natural	All food contact types	212°
PPS for Food Zone
	LARTON G/40 NAT: 0169F1[1] [2]	Natural	All food contact types	266º
	Latilub 80-17ST G/30 Nat.:0032F1[3]	Natural	All food contact types	212°
	[1] This material is only acceptable for repeated use. [2] The food contact area of the finished article must not exceed 70 square inches. If the contact area does exceed 70 square inches, the material must contact a minimum of 12 kg of food per day. [3] The food contact area of the finished article must not exceed 40 square inches. This material is only acceptable for repeated use.
PPSU for Food Zone
	LAPEX R NAT.:0176F1	Natural	All food contact types	212º
PSU for Food Zone
	LASULF NAT.:0030F1	Natural	All food contact types	180º
Reinforced Nylon for Food Zone[4]
	LATIGLOSS 66 H2 G/50 BLACK:3352F2	Black	Aqueous acidic Aqueous non-acidic Bakery products with no free fats or oils on surface Bakery products with free fats and oils on surface Dairy, oil in water emulsions Dairy, water in oil emulsions Dry solids Oils and fats	212°
	LATIGLOSS 66 H2 G/50 NAT.:0003F2	Natural	Aqueous acidic Aqueous non-acidic Bakery products with free fats and oils on surface Bakery products with no free fats or oils on surface Dairy, oil in water emulsions Dairy, water in oil emulsions Dry solids Oils and fats	212°
	[4] This material is only acceptable for repeated use.

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