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What Restaurant Equipment Needs to Be NSF?

Health departments generally expect any equipment that touches food or sits in a food preparation, storage or dishwashing area to be certified to a food equipment sanitation standard, and NSF is the mark they see most. The FDA Food Code does not name NSF as the only option: it says equipment certified for sanitation by an ANSI-accredited certification program is deemed to comply with its design and construction rules.

Shop the equipment in this article: WHS-1212 12 by 12 inch hand sink with faucet, Underbar hand sink with soap and towel dispenser and 120 by 30 inch three compartment sink. Freight is included on every order.

What the Food Code actually says

The Food Code sets out how food equipment has to be built: safe materials, smooth and cleanable surfaces, no cracks or open seams where food collects. It then says that food equipment certified or classified for sanitation by an ANSI-accredited certification program is deemed to comply with those requirements. We read this today in Virginia’s food regulations, which reproduce the Food Code text.

In practice that means a certification mark is the quick way to show an inspector or plan reviewer that a piece of equipment meets the rules. Without a mark, the department has to judge the equipment itself, and many will simply ask for certified equipment. Some state and local codes go further and require it outright. The local health department has the final say.

What NSF certification covers

NSF writes standards for food equipment and certifies products against them. A certified product has been evaluated for its materials, design and construction so that it can be cleaned and will not contaminate food. A few of the standards you will see on spec sheets:

  • NSF/ANSI 2 for food equipment such as tables, sinks and shelving
  • NSF/ANSI 4 for commercial cooking and hot food holding equipment
  • NSF/ANSI 7 for commercial refrigerators and freezers

Other ANSI-accredited bodies certify to the same standards, and their sanitation marks are accepted by many departments. Ask yours which marks it recognises.

Equipment that is usually expected to be certified

  • Sinks: hand sinks, compartment sinks, prep sinks, bar sinks and dishtables.
  • Work surfaces: work tables, equipment stands and cutting boards.
  • Storage: wall shelves, wire shelving, dunnage racks and food storage containers.
  • Refrigeration: reach-ins, undercounter units, prep tables and display cases.
  • Cooking and holding: ranges, fryers, ovens, steam tables and warmers.
  • Bar equipment: ice bins, underbar sinks, drainboards and glass storage.
  • Carts used to move food.

Equipment that often is not

Items that never touch food and sit outside food areas, such as office furniture and dining room decor, are not normally expected to carry a food equipment certification. Mop sinks and cleaning equipment are a grey area. Ask your plan reviewer before assuming either way.

How to check a specific product

Do not assume a product is certified because it is stainless steel or because it looks commercial.

  1. Read the product page and the spec sheet for the certification statement.
  2. Look for the mark on the unit or its data plate when it arrives.
  3. For anything you are unsure of, ask the seller for the certificate or listing.

On this site, Express KitchQuip’s own stainless steel line is NSF certified, and each page says so. That covers items such as these:

For refrigeration, cooking equipment and other branded appliances we sell, the certification belongs to the manufacturer and varies by model. Check the spec sheet for the model you want, or ask us and we will send the manufacturer’s document. Do not rely on a general statement.

Used and residential equipment

Used commercial equipment can be acceptable if it carries its certification and is in good, cleanable condition. Residential appliances are generally not certified to commercial food equipment standards, and health departments often reject them for food served to the public.

Modifications can undo a certification

Certification covers the product as built. Drilling holes, removing panels, adding shelves that were not designed for the unit, or patching a top can create places that cannot be cleaned. Keep equipment in good repair, replace torn gaskets and keep data plates readable.

Build a spec sheet folder before plan review

Many plan reviewers ask for the spec sheet of every piece of food equipment. Collect them in one folder as you choose each item and mark the certification on each. When the reviewer asks about a unit you can answer in minutes.

Questions worth asking the health department at the start:

  • Which equipment has to be certified to a food equipment standard?
  • Which certification marks do you accept?
  • Do you want spec sheets with the plan submission?
  • Are there items, such as mop sinks, where you do not require certification?

Mistakes to avoid

  • Buying on looks and finding no mark on delivery.
  • Assuming one certified model means the whole brand is certified.
  • Using a household refrigerator or freezer for customer food.
  • Throwing away spec sheets after installation.
  • Treating a certification as a promise that you will pass inspection. Certification covers how the equipment is built, not where it is installed or how it is used.

Buying from Express KitchQuip

Freight to the 48 contiguous states is included in the price. Returns are accepted within 14 days on non-powered items and 7 days on powered equipment, and lease-to-own financing is offered on items from 500 dollars.

Frequently asked questions

Is NSF certification required by law?

The FDA Food Code deems equipment certified by an ANSI-accredited program to comply with its construction rules. Whether certification is strictly required depends on your state and local code.

Do stainless steel work tables need to be NSF?

Health departments normally expect food prep surfaces to be certified. The Express KitchQuip stainless steel work tables are NSF certified.

Does shelving need to be NSF?

Shelving that holds food or clean utensils is usually expected to be certified. See our shelving and storage racks.

How do I know if a product is really certified?

Look for the mark on the product and ask for the certificate or the listing.

Next steps

Start your equipment list with the certified stainless basics: hand sinks, commercial sinks, work tables and shelving. Then add each appliance with its spec sheet.

Models in this guide at a glance

The models linked above are listed here with the main points from each product page, so you can compare them side by side before opening the full listings.

WHS-1212 12″ x 12″ NSF Stainless Steel Hand Sink with Faucet (model WHS-1212)

  • Brand: Express KitchQuip

Stainless Steel Underbar Hand Sink with Soap & Towel Dispenser NSF

  • Brand: Express KitchQuip
  • Compact and fully equipped stainless steel underbar hand sink with built-in soap and towel dispensers, faucet, and drain basket.
  • Designed for bars, restaurants, and foodservice environments requiring efficient handwashing in limited space.

S3C-242414-RL-NF 120″ x 30″ NSF three compartment stainless (model S3C-242414-RL-NF)

  • Brand: Express KitchQuip
  • 120″ x 30″ three compartment stainless steel sink designed for commercial kitchens.
  • Features (3) large 24″ x 24″ x 14″ bowls, durable stainless steel construction, and NSF certification for professional foodservice use.

Express KitchQuip 2-Tier Stainless Steel Wall Shelf – 12″ Deep, NSF Certified (model EKQ-2Tier-WMS)

  • Brand: Express KitchQuip
  • Two-tier wall mounted shelf in 18-gauge Type 430 stainless steel, 12″ deep, in 24″, 36″ or 60″ lengths.
  • Four L-shaped stainless brackets included for secure mounting.
  • Keeps tools and ingredients visible and off the counter.

Stainless Steel Floor Mop Sink 25x33x16 Commercial NSF Mop Sink (model MS-253316)

  • Brand: Express KitchQuip
  • Heavy-Duty 304 Stainless Steel Construction – Built with 18-gauge stainless steel for strength, durability, and long-term use
  • Spacious Cleaning Basin – Large design allows easy handling of mop buckets and cleaning tools
  • NSF Certified – Meets commercial sanitation standards for professional environments

Before you order

  • Measure the space and every doorway on the delivery path, and compare them with the dimensions on each product page.
  • Check the spec sheet for power, gas or water requirements and match them to what your building has.
  • Compare capacity with your busiest day rather than your average day.
  • Read the warranty terms for the brand before you order.

Delivery, warranty and payment

  • Delivery: delivery within the continental US is included in the price on the product page, and freight orders include liftgate service.
  • Warranty: each product carries its manufacturer warranty. Terms by brand are on our warranty page.
  • Financing: lease-to-own financing through Clicklease is offered on items of $500 and up. See how financing works.
  • Quotes: buying for a business and need a written quote? Call +1-877-558-2253 or use our contact page.

Not sure which model fits?
Call +1-877-558-2253 with your space, power supply and daily volume, and we will help you narrow it down.