NSF ANSI 52:2017 pdf free download – Supplemental Flooring

02-24-2022 comment

NSF ANSI 52:2017 pdf free download – Supplemental Flooring
6.2.2.1.1 General purpose flooring
Three test samples measuring 2 in X 2 in (50 mm X 50 mm) shall be conditioned at73±3 °F (23±2°C) and 50%±5% relative humidity for a period of at least 24 h. The three samples shall each be separately weighed to the nearest 0.001 g. Test samples will then be exposed to a solution of tap water and household detergent. The test solution shall have a pH between 8 and 9, a detergent concentration of 0.3%士0.05%,and a temperature maintained at 100±2 °F (38 ±1°C). Exposure shall be for a period of 6 h. The solution shall be of sufficient volume to completely submerge all of the samples. Following the exposure, samples shall be pat-dried with a paper towel to remove excess water, and individually reweighed.
6.2.2.1.2 Heavy duty flooring
Three test samples measuring 2 in x 2 in (50 mm x 50 mm) shall be conditioned at 73 +3 °F (23 ±2 °C) and 50% t 5% relative humidity for a period of at least 24 h. The three samples shall each be separately weighed to the nearest 0.001 g. Test samples will then be exposed to a solution of tap water and commercial detergent. The test solution shall have a pH between 11 and 12, a detergent concentration of 0.3%土0.05%, and a temperature maintained at 150+2 °F (66±1 °C). Exposure shall be for a period of 24 h. The solution shall be of sufficient volume to completely submerge all of the samples. Following the exposure, samples shall be pat-dried with a paper towel to remove excess water, and individually reweighed.
6.2.2.2 Oil resistance
6.2.2.2.1 General purpose flooring
Three test samples measuring 2 in x 2 in (50 mm x 50 mm) shall be conditioned at 73 +3 °F (23±2。C) and 50%±5% relative humidity for a period of at least 24 h. The three samples shall each be separately weighed to the nearest 0.001 g. Test samples will then be exposed to preheated vegetable shortening maintained at 150±3 °F (66 +2 °C). Exposure shall be for a period of 24 h. The vegetable shortening shall be of sufficient volume to completely submerge all of the samples. Following the exposure.

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