The following equipment, including types of equipment listed in this part that are custom fabricated, must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program for food service equipment:

• 3-compartment sink;
• Dishwashing machine;
• Mechanical refrigeration units, i.e., walk-in cooler, except for units or equipment designed and used to maintain food in a frozen state;
• walk-in freezers;
• hot-holding equipment;
• cooking equipment, except for microwave ovens and toasters;
• ice machines;
• mechanical slicers;
• mechanical tenderizers and grinders; and
• food preparation sink.
• food preparation surfaces, i.e., stainless-steel table and countertops for handling open food.

Used equipment may be approved, by the regulatory authority as part of your plan if it:

• Has one or more of the American National Standard Institute (ANSI) certification marks.
• Met existing applicable standards when it was manufactured, and it was not altered or modified.
• Is in good repair.
• Is easy to clean.
• Has non-toxic food-contact surfaces.
• Must be designed for commercial use.
• Does not pose a health hazard.