Equipment used in a food establishment shall be designated as "commercial" or "commercial grade" by the manufacturer if the equipment is used to meet or maintain temperature for time/temperature control for safety food. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. This section does not apply to the following equipment if cleanability and maintenance requirements are met:

1. (1) Microwave ovens that meet the safety standards specified in 21 CFR 1030.10 Microwave ovens, used to heat food for immediate service or as part of a continuous cooking process.
2. (2) Residential freezers used for long term storage, or
3. (3) Custom built large equipment such as a smoker.

Added at 23 Ok Reg 2358, eff 6-25-06

Amended at 33 Ok Reg 1520, eff 9-11-16

Amended at 38 Ok Reg 1947, eff 9-11-21