NSF INTERNATIONAL
NSF Protocol P149

NSF International was established in Ann Arbor, MI in 1944 as an agency dedicated to developing uniform public health and safety standards in the restaurant and foodservice industry. After more than fifty years of service, this independent, not-for-profit organization maintains an exemplary reputation for integrity, objectivity, credibility and leadership in environmental and public health and safety by developing and promoting education, standards and conformity within the industry.

Through its Certification program, the NSF enforces standards for equipment manufacturers, food handlers and restaurateurs. The round blue NSF Certification mark is the most respected mark in public health and safety in the world. In order to receive NSF Certification, manufacturers and their products must meet rigorous standards in cleanliness and performance.

Tucker Safety Products is the first manufacturer of Oven Mitts used in Commercial foodservice to receive NSF Protocol Certification. NSF Protocol #96/011/480/2480 states "This Protocol evaluates oven mitts for their suitability for use in commercial foodservice establishents. Requirements for all mitts (Class I and Class II) include durability, heat resistance, liquid/steam penetration and cleanability. Class II oven mitts (intended for direct flame applications) have additional requirements for flame resistance and thermal protection."

BURN TESTS RESULTS

AMERICAN RESEARCH TESTING LABORATORIES
When protective apparel is put into service, it is often subjected to extremely high temperatures and other abuses. In 1995 Tucker Safety Products arranged controlled, independent laboratory tests with American Research Testing Laboratories (ARTL) in Gardena, California in an effort to understand what happens to the components commonly found in these products, such as vinyl and neoprene, as well as what happens to Tucker's exclusive VaporGuardTM barrier, when subjected to conditions including oven-range temperatures (400° F or higher) and direct flame. NOTE: Vinyl did not pass the first test of temperature to receive any test results. ("testing of Vinyl was not performed by American Research & Testing Inc.")

Twenty-four hours of oven aging at 400° F caused neoprene to discolor and embrittle. Next, when subjected to open flame for just 5 seconds, vinyl samples were consumed almost immediately, leaving no test sample from which toxic emissions could be analyzed (testing of Vinyl was not performed by American Research & Testing Inc.). These same conditions caused the neoprene to emit alarming levels of hydrogen cyanide, sulfur oxide and hydrogen chloride. The VaporGuardTM barrier sample produced "no detectible" levels of these toxic and potentially fatal gases.

NSF TESTING AND CERTIFICATION OF PROTECTIVE APPARELS

SUMMARY OF TESTING REQUIREMENTS FOR EFFECTIVE PROTECTIVE APPAREL TO BE CERTIFIED BY THE NATIONAL SANITATION FOUNDATION

NSF Protocol # P149 establishes two classes of oven mitts (Class I and Class II). Both Class I and Class II oven mitts must be heat resistant and must have an effective liquid and vapor barrier. Class I oven mitts are made of materials that are not flame resistant, while Class II oven mitts are made of materials that are flame resistant.

CLASS I OVEN MITTS: Required to meet all requirements listed below:

• LIQUID/VAPOR BARRIER HEAT RESISTANCE: Samples of the layer(s) of the mitt containing the outer shell and liquid/vapor barrier, excluding the seams, shall not melt, drip, crack or ignite when exposed for twenty-four hours at 500o F. Following the extended heat exposure, the sample must not allow passage of water for one hour. The heat exposure and liquid penetration testing is to be conducted according to ASTM F903-90 (penetration test) as modified and tested by NSF.

• CONDUCTIVE HEAT TEST: Samples of the mitt, after both wet and dry conditioning, shall have a “time-to-second-degree burn” of not less than twenty-five seconds and a “time-to-pain” of not less than fifteen seconds, when tested according to NFPA—1971 (1997) as modified.

• WHOLE MITT HEAT RESISTANCE: The oven mitt shall not separate, melt, drip or crack and shall not shrink more than five percent in length or width, after dry conditioning only, when tested according to NFPA—1971 (1997) as modified.

• DURABILITY: The oven mitt shall retain its original integrity and still meet the above requirements after twenty-five machine washings and dryings according to the AATCC Standard 135 as modified and tested by NSF.

• CLEANABILITY: Spiked levels of E. Coli and S. Aureus on the exterior surfaces of the mitt shall be reduced by at least 99% after machine washing, when washed according to AATCC Standard 135.

CLASS II OVEN MITTS: Must meet all requirements described for Class I oven mitts (above) with the following additional requirements listed below:

• FLAME RESISTANCE: Sample of the outer shell material and the liquid /vapor barrier of the mitt shall have an average “after-flame” of not longer than two seconds, and average “char-length” of not more than 10.2 cm (4 inches) and shall not melt or drip when tested according to NFPA—1971 (1997), section 6.4.

• THERMAL PROTECTIVE PERFORMANCE—FLAME: Samples of the mitt shall have an average Thermal Protective Performance (TPP) rating of not less than 35.0, after wet and dry conditioning according to ASTM F 1060, and NFPA—1971 (1997), section 6.10, as modified.