NSF Product and Service Listings
These NSF Official Listings are current as of Saturday, July 27, 2024 at 12:15 a.m. Eastern Time. Please contact NSF to confirm the status of any Listing, report errors, or make suggestions.
Alert: NSF is concerned about fraudulent downloading and manipulation of website text. Always confirm this information by clicking on the below link for the most accurate information: http://info.nsf.org/Certified/food/Listings.asp?Standard=051&Company=43630&
NSF/ANSI 51
Food Equipment Materials
Food Equipment Materials
| LATI Industria Termoplastici S.P.A. | |
| Via Baracca, 7 | |
| I-21040 Vedano Olona (VA) | |
| Varese | |
| Italy | |
| 39 033 240 9111 | |
| Visit this company's website |
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° | ||
| 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. |
|||||
|
PES for Food Zone |
|||||
| LAPEX A NAT.:0134F1 | Natural | All food contact types | 212° | ||
|
Glass Filled Nylon for Food Zone |
|||||
| 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 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 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. |
|||||
Number of matching Manufacturers is 1
Number of matching Products is 22
Processing time was 0 seconds
