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