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GB/T 32095.4-2015 PDF English

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GB/T 32095.4-2015: Performance and test methods of non-stick surface of domestic metal cooking utensils -- Part 4: Test specification of simulative test and evaluation methods
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GB/T 32095.4-201570 Add to Cart Auto, 9 seconds. Performance and test methods of non-stick surface of domestic metal cooking utensils -- Part 4: Test specification of simulative test and evaluation methods Valid

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GB/T 32095.4-2015: Performance and test methods of non-stick surface of domestic metal cooking utensils -- Part 4: Test specification of simulative test and evaluation methods


---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT32095.4-2015
GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 97.040.60 Y 73 Performance and test methods of non-stick surface of domestic metal cooking utensils - Part 4. Test specification of simulative test and evaluation methods Issued on: OCTOBER 9, 2015 Implemented on: MAY 1, 2016 Issued by. General Administration of Quality Supervision, Inspection and Quarantine; Standardization Administration Committee.

Table of Contents

Foreword ... 3 1 Scope ... 4 2 Recipes ... 4 3 Tools and equipment ... 5 4 Test methods ... 6 5 Evaluation method ... 6

Foreword

GB/T 32095 Performance and test methods of non-stick surface of domestic metal cooking utensils consists of the following four parts. - Part 1. General requirement of performance; - Part 2. Test specification of non-stick performance and abrasion resistance; - Part 3. Test specification of corrosion resistance; - Part 4. Test specification of simulative test and evaluation methods. This Part is the 4th part of GB/T 32095. This Part was drafted in accordance with the rules given in GB/T 1.1-2009. This Standard was proposed by China Light Industry Federation. This Standard shall be under the jurisdiction of National Technical Committee on Metal Dining and Cooking Utensils of Standardization Administration of China (SAC/TC 410). Main drafting organizations of this Part. Wuhan Su Boer Cookware Co., Ltd., Zhejiang Ai Shida Electric Co., Ltd. The drafting organizations of this Part. National Daily Metal Products Quality Supervision and Inspection Center (Shenyang), China Institute of Standardization, Zhejiang Cooking King Cookware Co., Ltd., Nanlong Group Co., Ltd., Daikin Fluorine Coatings (Shanghai) Co., Ltd., Tianxi Holding Group Co., Ltd., Guangdong Midea Electric Appliances Manufacturing Co., Ltd., Joyoung Company Limited, Hangzhou Jihua Polymer Materials Co., Ltd., Zhejiang Sanhe Kitchenware Co., Ltd., Huafu Paint (Jiangmen) Co., Ltd., Guangdong Yang Chen Kitchenware Co., Ltd., Zhejiang Peng Fu Long Technology Co., Ltd., Foshan Perry Ma High-tech Materials Co., Ltd., Foshan Nanhai New South Cookware Co., Ltd. Main drafters of this Part. Zhang Tianfu, Cai Changshou, Chen Helin, Chen Meirong, Shan Zhihua, Ma Aijin, Zhang Xueling, Wang Peng, Xu Chongyi, Guo Xingpeng, Yuan Jun, Huang Liangguang, Han Run, Liu Haibing, Cheng Qiang, Cao Junfeng, Yao Zhongwo, Shi Hang, Liang Wenbo, Li Guozhong. Performance and test methods of non-stick surface of domestic metal cooking utensils - Part 4. Test specification of simulative test and evaluation methods

1 Scope

This Part of GB/T 32095 specifies the recipes, tools and equipment, test methods and evaluation methods of domestic metal cooking utensils (hereinafter referred to as cooking utensils) non-stick surface simulative test. This Part is applicable to cooking utensils with non-stick surface, including frying utensils, cooking utensils, rice cookers, baking equipment. This Part is applied to product designer, developer and manufacturer.

2 Recipes

2.1 Tomato soup Ingredients. 160 g tomato, 30 mL vinegar, 1000 mL water, 5 g salt; Cooking method. add vinegar and water to the cooking utensil, sliced tomatoes and salt; heat to boiling on the heating source; keep for 5 min then take it out. 2.2 Fried potato chips Ingredients. 450 g potatoes, 80 mL vegetable oil; Cooking method. add vegetable oil to cooking utensil; after oil temperature rises, add potato chips to stir and fry; take it out after 6 min. 2.3 Sweet and sour pork ribs Ingredients. 500 g small pig steak, 40 mL vegetable oil, 160 g tomato sauce, 10 g sugar; Cooking method. add vegetable oil to cooking utensil; after oil temperature rises, add steaks to stir and fry; in 4 min, add tomato sauce and sugar and continue frying; take it out after 8 min. ......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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