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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
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° 
 
[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/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
  Latilub 80-17ST G/30 Nat.:0032F1[3]  Natural  All food contact types   212° 
  LARTON G/40 NAT: 0169F1[1] [2]  Natural  All food contact types   266º 
 
[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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Number of matching Products is 22
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