Customer will need to return all merchandise in new, unused condition and packing materials if available.
To return item customer will need to pay return shipping. Packages refused or return to sender will not be delivered back and no credit/refund will be issued.
Returns c/o Class A Customs
1130 County Road 6 West
Elkhart, IN 46514
Phone: 574-206-0101
Include a copy of original purchase receipt 20% Restock fee will be charged for all orders.
Return Process:
This time period includes the transit time for us to receive your return from the shipper (5 to 10 business days), the time it takes us to process your return once we receive it (3 to 5 business days), and the time it takes to return the correct item. We'll notify you via e-mail of your refund once we've received and processed the returned item.
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Class A Customs Water Tanks NSF Information
Fresh / Drinking Water Safe
BPA FREE – Class A Customs does not carry this chemical nor uses it in the manufacturing process
NSF Logo Molded into tank
NSF Certified Materials Tank & fittings made from NSF International NSF/ANSI Std 61 approved Medium Density Polyethylene (MDPE) Resin
UV-8 stabilization
Complies withU.S. FDA 21 CFR 177.1520 (c)3.1a
Food Vendor Checklist - Click to Download
FOOD VENDORS
You must verify requirements with health department where inspection will be made before purchasing.
Forward the documents provided to your local health department before purchasing to be sure these tanks will pass your local inspection, this is your responsibility.
Codes vary by local health departments, not states, we are not aware of the codes.
Fresh Water Tank
- Size (Gallons / Measurements)
- Fittings (Size / Placement / Materials)
- Filling Procedure (Lockable Fill Dish / Materials)
- Tank Placement (Inside / Outside)
Gray Water Tank
- Size (Gallons / Measurements - Health Departments require the Gray tank to be larger than the Fresh)
- Fittings (Size / Placement / Materials)
- Drainage (Fittings / Placement)
- Tank Placement (Inside / Outside)
Multiply (fresh tank size) x 1.15 (1 . 15%) = Tank needed
30 x 1.15 (15%) = 34.50
30 x 1.50 (50%) = 45
I have only so much room how many gallons can I get in that space?
We do not recommend sizes or verbally give measurements please look at the Water Tank List located at the top of the page to see all tanks Class A Customs currently manufactures.
All water tanks we carry must be vented, they are not pressurized tanks allow air to move in and out when filling and emptying the tank.
Do NOT fill the tank directly from a pressurized line (garden hose), this is not a safe option and will explode the tank. We recommend using a fill dish to allow for gravity feeding of the tank, please review our plumbing example for more information.
How are the water tanks measured and where are the fittings located?
Please be sure to look at the photos provided with each item as measurements and fitting placements will be included. Note the measurement of the tanks do not include the fittings, this will add extra length to the tank.
Can the fittings be moved?
Yes, additional fittings and alteration of fittings is $10.00 per fitting. You will need to fill-out the tank form to show the placement, once confirmed your order will be processed the next business day.
Can I cut a hole in the tank and glue another fitting in?
Please note, cutting the water tank voids any warranty. Fitting are spun welded into the tank, a special drill attachment is needed for the fittings to be installed. Friction between the fitting and the tank causes both to melt and permanently seal, no additional glues or sealants are used to install the fittings. Some vendors sell the fittings but neglect to inform customers that the drill attachment is also necessary.
The residue left by putting the fittings in place is part of the material the tanks and fittings are made from and may spider crack or flake off over time, this in no way harms the tank or causes any usage issues.
Is that a fitting or a clean-out on the side?
Each tank will come with at least one vent hole made during the manufacturing process, a permanently mounted patch is placed over this hole this is not a fitting and does not unscrew.
The tank looks like the side is bowed, is it safe?
Due to the manufacturing process all the tanks especially the larger in size will have a bowing to the walls, when the tank is filled the tank will expand out removing the inward bow, we recommend laying all tanks on a level surface (this can be angled) and bracing the tanks. For larger tanks it is recommended to brace all side walls with plywood or metal, we do not recommend using ratchet straps on the tanks alone as this is a large amount of weight on a thin strip and may cause cutting into the tank.
All tanks will vary on thickness but on average they are .219 or 7/32" thick. Do not place anything on the tanks, if you need to stack the tanks you will need a weight bearing shelf between them.
Can I stack the water tanks on top of each other?
No, do not place anything on the tanks, if you need to stack the tanks you will need a weight bearing shelf between them.
Do I need to brace the water tank?
It is recommended to brace all side walls with plywood or metal, we do not recommend using ratchet straps on the tanks alone as this is a large amount of weight on a thin strip and may cause cutting into the tank.
Can I set the tank up on end?
Yes, you can place the tank on any side, you will need to brace the tank and run a food grade pipe or hose down inside to reach the bottom of the tank. For easier use fittings can be moved and additional fittings added, additional fittings and alteration of fittings is $10.00 per fitting. You will need to fill-out the tank form to show the placement, once confirmed your order will be processed the next business day.
Can I mount the tank under the trailer?
For those getting inspections you will need to verify with your local health department if you are allowed to place the tank outside of your unit. For all other applications we recommend having the tank sit on a level surface such as plywood or sheet metal then bracing it with bars or straps, it is helpful to fully enclose the tank to prevent damage from rocks and debris during travel. Be sure you check clearance to avoid having the tank removed on a speed bump or curb.
Examples
Do Not drain waste/gray water onto the ground, be sure to dispose of waste/gray water properly.
Can I put the water tank on the roof?
We do not recommend placing a water tank on the roof unless you have reinforced the roof. Water weighs around 8.3 pounds per gallon so a 40 Gallon water tank would weight around 332 pounds.
Can I put the water tank outside in the sun?
Each water tank is made from Medium Density Polyethlene (MDPE) Resin with a UV-8 stabilization, this is listed as long-term stabilization. We recommend enclosing your tank to get the longest use.
WATER TANK PLUMBING
Have a certified technician install all parts to prevent product damage and personal injury.
All water tanks we carry must be vented, they are not pressurized tanks allow air to move in and out when filling and emptying the tank.
Do NOT fill the tank directly from a pressurized line (garden hose), this is not a safe option and will explode the tank. We recommend using a fill dish to allow for gravity feeding of the tank, please review our plumbing example for more information.
What fittings will I need?
This will depend on how you are setting-up your tank and will vary by application. Please view our Plumbing Category for information on loose fittings we carry.
At this time Class A Customs only installs the following fittings into our Fresh / Gray tanks
1/2" NPT Female
1 1/2" NPT Female
1 1/4" Outer Diameter x 2: Long Smooth Pipe (Boss Fitting)
It is recommended to use plastic male fittings with plastic female fittings to avoid damaging the threads, metal thread fittings can crush the plastic threads.
Pipe sizes do refer to physical dimensions, but the plumbing industry standard for the sizes of pipe is not always as straight-forward as measuring the pipe. Measuring the pipe will oftentimes mislead you into choosing the wrong pipe, so do take care. The "pipe thread size" as shown in column 3 of the table below is measured and based on the inside of the pipe. But, to actually determine the size of a pipe, the outside diameter of each pipe or fitting must be measured and compared to the table for size identification. For example, a 3/4" NPT pipe thread has an outside diameter of 1.050 inches. Each thread size has a defined number of threads per inch (TPI). The 3/4" NPT pipe thread has 14 threads per inch. Both the TPI (threads per inch) and OD (outside diameter) of the thread are required for positive identification of thread size because several sizes have the same TPI.
When I get the tank what should I do first?
Sanitize each tank prior to use to remove any debris from the manufacturing process. Tanks are made in a warehouse so maybe dusty or scuffed, this does not effect the use or safety of the tank, wipe with a damp cloth to remove surface dust or scuffs.
Make Water Safe - Click to Download
1. Prepare a chlorine solution using one gallon of water and a ¼ cup of household bleach (5% sodium hypochlorite solution) *DO NOT USE FRESH SCENT OR ANY SCENT ENHANCED BLEACH*.
Never mix bleach with ammonia or other cleaners.
Open windows and doors to get fresh air when you use bleach.
With tank empty, pour chlorine solution into tank. Use one gallon of solution for each 15 gallons of tank capacity.
2. Complete filling of tank with fresh water.
3. Allow to stand for three (3) hours
4. Drain and flush with potable fresh water.
Any residual chlorine odor will dissipate naturally.
FOOD VENDORS
You must verify requirements with health department where inspection will be made before purchasing.
Forward the documents provided to your local health department before purchasing to be sure these tanks will pass your local inspection, this is your responsibility.
Codes vary by local health departments, not states, we are not aware of the codes.
Mobile Food Unit: Any vehicle that is self-propelled or that can be pulled or pushed down a sidewalk, street, highway or waterway, on which food is prepared, processed, or converted or which is used in selling and dispensing food to customers. Mobile food units must be capable of being mobile at all times during operation. The wheels of the unit may not be removed from the unit at the operating location. Most mobile food units require a commissary for rapidly cooling foods, food washing, overnight storage, and dish washing facilities. Check local codes for requirements.
Plan Review: Conducted by the Regulatory Authority by reviewing the menu, equipment list, and layout of the unit for several reasons; 1) To make sure the unit will be in compliance with the regulations, 2) to prevent any misunderstandings by the applicant/owner, and 3) allows the RA to become familiar with the operation, the owner, and potential for future problems before the unit is permitted. Check local codes for requirements.
Identification: Each mobile food unit must be clearly marked with the licensee's name or a distinctive identifying symbol. Check local codes for requirements.
Water Supply: Mobile food units must use water from an approved water supply and be designed to provide a sufficient capacity to meet operational needs. The system must be of sufficient capacity to furnish enough hot and cold water for food preparation, dish washing, and hand washing. Materials used in the construction of mobile food unit water tanks and plumbing must be made of safe (food or drinking water grade) materials. A backflow prevention device must be installed at one hose connection bib to prevent backflow into the clean water system. Check local codes for requirements.
Sewage Disposal: All liquid wastes must drain into an approved wastewater tank. All liquid waste from the waste tank or from cleaning activities such as cleaning the mobile food unit must be captured and properly disposed of in the sanitary sewer. Wastewater can not be dumped onto the ground, onto the streets, or into a storm a drain. Check local codes for requirements.
Power Source: Mobile food unit must have an appropriate power source (e.g., generator or plugged into an electrical source) to ensure food sanitation requirements are met at all hours of operation (e.g., provide proper cold holding, hot holding, and meet hand washing and dish washing hot water requirements). Check local codes for requirements.
Hot Water: Hot water generation and distribution systems must be sufficient to meet the peak hot water demands for hand washing facilities, dish washing, and other operations of the mobile food unit. Check local codes for requirements.
Hand Washing Facilities: The location of hand washing facilities must be convenient and readily accessible to all operations. Mobile food units must have plumbed hand washing facilities with water under pressure. The use of hand washing facilities is restricted to hand washing only. A splash guard around the handsink to prevent splashing cross contamination. Check local codes for requirements.
Dish Washing: All utensils and equipment must be washed in a 3-compartment sink (capable of washing the largest utensil) or commercial dishwasher. Check with local code for smaller units that do not have dish washing sinks. Check local codes for requirements.
Indirect Waste: Any piece of equipment utilized to hold food or ice that is equipped with a drain must have indirect waste plumbing. Check local codes for requirements.
Potentially Hazardous Food: A food that is natural or synthetic and is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms, or the growth and toxin production of clostridium botulinum. “Potentially hazardous food” includes an animal food that is raw or heat-treated, a food of plant origin that is heat-treated or consists of raw seed sprouts, cut melons, and garlic and oil mixtures. Check local codes for requirements
Cold Holding: Adequate refrigeration must be provided to ensure potentially hazardous foods are held at correct temperature. Each refrigeration unit must be equipped with either a built-in thermometer or be provided with a numerically scaled spirit stem thermometer. Thermometers must be located to measure the air temperature in the warmest part of the refrigerator and located in an area where the thermometer is easy to read. Check local codes for temperatures.
Hot Holding: Adequate equipment to hold hot potentially hazardous food must be provided. Check local codes for temperatures.
Rapid Cooling: The best way to keep food safe is to make it fresh each day, just before you serve it. If you have food that is leftover or made in advance, you must cool this food rapidly at a facility with equipment designed for rapidly cooling foods. Check local codes for temperatures.
Rapid Reheating: Potentially hazardous food that has been cooked, cooled, and reheated for hot holding must be reheated with appropriate methods and heating - Check local codes for temperatures.
Probe Thermometer: Check local codes for requirements.
Date Marking: Ready-to-eat potentially hazardous foods that will not be used within a day must be date marked with either the preparation date, use-by date, or date the commercial package was open. Check local codes for requirements.
Storage: Adequate storage equipment is required to assure that all food, food containers, and single service utensils are stored at least six inches above the floor, or on a four inch high platform (or wheeled platforms). Storage shelves must be smooth, impervious, and easily cleanable. Food may not be stored in areas such as under sinks with exposed or unprotected sewer lines or water lines. Toxic items must be stored and labeled to allow for proper use and prevent contamination of food and food contact surfaces. Check local codes for requirements.
Auxiliary Storage: Auxiliary storage is limited to items necessary for one day of operation. Auxiliary storage must be in impervious, nonabsorbent, covered containers and stored in a way that prevents contamination and meets food safety requirements. Check local codes for requirements.
Produce: Produce must be washed at a licensed facility in a sink with indirect waste. Check local codes for requirements.
Equipment: All equipment should be easy to clean and maintained in good repair. All metal equipment should be free of rust and corrosion. Rusty/corroded metal equipment should be replaced or refinished in an approved manner. Wooden surfaces must be finished to provide a washable surface. All stationary equipment should be installed to allow easy cleaning beneath and/or behind equipment. Check local codes for requirements.
Self-Service: Self-service foods within customer reach that are not prepackaged must be protected from customer contamination by a sneeze shield or other approved means. Condiments such as ketchup containers and salsas must be dispensed to protect foods from contamination. Condiments must be dispensed from the mobile food unit. Auxiliary storage may not be used for self-service, assembly, or preparation activities. Check local codes for requirements.
Ventilation: Adequate ventilation is required to prevent grease or condensation from collecting on walls and ceilings. Please check with local city and/or county building and fire departments regarding requirements. Check local codes for requirements.
Wall, Floor, and Overhead Protection: Floors, walls, and ceilings must be finished, smooth, and easily cleanable. All outer openings must be protected to prevent the entrance of insects, rodents, and contamination from weather elements.
Overhead protection must be provided for mobile food units that are operated outdoors and where food is not covered at all times. Examples of overhead protection include roofing, ceilings, awnings, or umbrellas. Overhead protection is not required for barbecue units that have a lid or covering that will protect foods from contamination. The overhead protection must be maintained in good repair. Check local codes for requirements.
Lighting: Adequate lighting must be provided. Light bulbs must be shielded or shatter resistant. Check local codes for requirements.
Doors and Windows: Exterior doors must be rodent proof (clearance may not exceed 1/4 inch and should be as tight-fitting as possible). All openings to the outer air must be screened to prevent fly entry. Check local codes for requirements.
Employee Personal Items: Employee personal items such as jackets, purses, medicines, etc., must be stored separately from food preparation areas and in a manner to prevent contamination. Check local codes for requirements.
Garbage Disposal: Must be disposed of at an approved, sanitary garbage disposal site or at base of operations. Garbage facilities at the base of operations must be located in an area with a hard, nonabsorbent surface such as cement or asphalt. Outside containers must be covered and adequately sized. Check local codes for requirements.
Hazard: A biological (microorganism), chemical (cleansers, pesticides), or physical (fingernail, plastic) property that may cause an unacceptable consumer health risk. Check local codes for requirements.
Smokefree Workplace Law: Check local codes for requirements.
Food Handler Cards: All food service workers who handle food, drinks, or utensils must have a valid Food Handler Card. Check local codes for requirements.
Do I need a Fire Inspection? Fire Extinguisher? Ancillary Fire Suppression System?
Documents of Approved Appliance Testing