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GB/T 29601-2025: Stainless steel ware
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GB/T 29601-2025	English	759	Add to Cart	6 days [Need to translate]	Stainless steel ware
GB/T 29601-2013	English	579	Add to Cart	5 days [Need to translate]	Stainless steel ware

GB/T 29601-2025: Stainless steel ware

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ICS 97.040.60 CCSY73 National Standards of the People's Republic of China Replaces GB/T 29601-2013 Stainless steel utensils Published on 2025-10-05 Implemented on 2026-11-01 State Administration for Market Regulation The State Administration for Standardization issued a statement.

Table of contents

Preface III 1.Scope 1 2 Normative References 1 3.Terms and Definitions 1 4.Product Classification and Specifications 2 5 Requirements 2 6.Test Methods 7.Inspection Rule 15 8.Markings, labels, and instructions for use 17 9 Packaging, transportation and storage 18 Appendix A (Informative) Structural Types of Stainless Steel Utensils 19 Appendix B (Normative) Tests on Hand-Touchable Parts 23 Appendix C (Normative) Test Method for Hot Water Resistance of Rubber Parts 25 Appendix D (Normative) Fatigue Strength Test for Pot Handles 26 Appendix E (Normative) Impact Resistance Test for Pot Handles 28 Appendix F (Normative) Torsional Strength Test for Pot Handles 29 Appendix G (Normative) Flame Retardancy Test for Pot Handles 30 Appendix H (Normative) Heat Evaporation Test for Pots 31

Foreword

This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Structure and Drafting Rules of Standardization Documents". Drafting. This document replaces GB/T 29601-2013 "Stainless Steel Utensils". Compared with GB/T 29601-2013, the main differences are structural adjustments and editorial changes. Aside from the modifications, the main technical changes are as follows. a) The standard scope has been changed (see Chapter 1, Chapter 1 of the.2013 edition); b) The term and definition of "multi-layered vessel" have been added (see 3.8); c) The "Product Categories" have been changed (see Chapter 4, Chapter 4 of the.2013 edition); d) The hygiene requirements have been removed (see 5.1.1 in the.2013 version); e) The requirements for "appearance" and "corrosion resistance" in the general requirements have been changed (see 5.1.1, 5.1.4, and 5.1.2 and 5.1.4 in the.2013 edition); f) Added requirements for "dimensional dimensions", "welding quality", "thermal insulation", "stability", and "hot water resistance of sealing rubber parts" to the general requirements. (See 5.1.2, 5.1.7, 5.1.8, 5.1.9, 5.1.10) and test methods (see 6.2.2, 6.2.7, 6.2.8, 6.2.9, 6.2.10); g) The requirements for "handle fatigue strength" and "handle (including lid lug) temperature rise" for pots and pans have been revised (see 5.2.2.3, 5.2.2.4,.2013 edition). 5.2.3.3, 5.2.3.4); The test method for the "handle structure" of pots and pans has been modified, limiting the selection of the location of the fastening screws (see 6.3.2.2, (2003 version 6.2.8.1) h) Added requirements for pots and pans regarding "handle impact resistance", "number of handles", "composite steel thermal shock resistance", "placement stability", and "heat uniformity". (See 5.2.2.7, 5.2.2.10, 5.2.4, 5.2.5, 5.2.6) and test methods (see 6.3.2.7, 6.3.2.10, 6.3.4, 6.3.5, 6.3.6); i) The requirement and test method for "handle perpendicularity" for cups have been removed (see 5.3.1 and 6.2.10.1 in the.2013 edition); j) Requirements for "impact resistance" and "roundness of rim" for bowls and plates have been added (see 5.4.1 and 5.4.2) and test methods (6.5.1 and 6.5.2); k) Added requirements for "box sealing" and "plastic accessories" (see 5.6.4, 5.6.5) and test methods (6.7.4, 6.7.5); l) Added requirements for the "number of handles" for barrels (see 5.7.2) and test methods (6.8.2); m) Added requirements for "sealing" and "drop resistance" for condiment containers (see 5.8.1, 5.8.2) and test methods (see 6.9.1, 6.9.2); n) The relevant content of "Inspection Rules" and "Marking, Labelling and Instructions for Use" has been revised (see Chapters 7 and 8,.2013 edition). Chapters 7 and 8). Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents. This document was proposed by the China National Light Industry Council. This document is under the jurisdiction of the National Technical Committee on Standardization of Metal Catering and Cooking Utensils (SAC/TC410). This document was drafted by. Guangdong Shunfa Hardware Products Co., Ltd., Zhejiang SUPOR Co., Ltd., and Aishida Co., Ltd. Zhejiang Chuidawang Cookware Co., Ltd., China Daily Hardware Technology Development Center, Shanghai Guanhua Stainless Steel Products Co., Ltd., Guangdong Lingfeng Home Furnishings Co., Ltd., Zhejiang Sanhe Kitchenware Co., Ltd., Guangdong Chuangsheng Stainless Steel Products Co., Ltd., Zhuhai Shuangxi Electric Appliance Co., Ltd. Limited Liability Company, Zhejiang Hales Vacuum Flask Co., Ltd., Chaozhou City Chaoan District Stainless Steel Industry Association, Zhejiang Xintang Kitchenware Co., Ltd. Sinotech Co., Ltd., Shanghai Silede Stainless Steel Products Co., Ltd., Yangjiang Shibazi Knives and Scissors Products Co., Ltd., Zhejiang Kangbahe Technology Joint-stock company, Zhejiang Futengbao Home Furnishings Co., Ltd. The main drafters of this document are. Gu Xuefen, Chen Jun, Chen Helin, Wang Peng, Fu Hongbo, Liu Kaizhou, Zhang Feng, Yu Jingyuan, Cheng Qiang, and Chen Guoxin. Wu Xiaomeng, Luo Jianbing, Weng Wenwu, Chen Xueli, Pu Wanjian, Yang Kunchuang, Wu Yujun, Wang Xuesheng, Li Zexin, Zhou Heping, Sun Huazhong. The release history of this document and the document it replaces is as follows. ---First published in.2013 as GB/T 29601-2013; ---This is the first revision. Stainless steel utensils

1 Scope

This document provides a product classification for stainless steel cookware (hereinafter referred to as "cookware"), and specifies the technical requirements, inspection rules, marking, labeling, and usage. The corresponding test methods are described with requirements for instructions, packaging, transportation, and storage. This document applies to the production, inspection, and handling of containers whose main body is made of stainless steel or stainless steel composite materials and which come into contact with food. Sale. This document does not apply to vacuum-insulated containers.

2 Normative references

The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included. For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies. This document. GB/T 191 Pictorial Symbols for Packaging and Storage GB/T 2828.1 Sampling Procedures for Inspection by Attributes - Part 1.Sampling Schemes Retrieved by Acceptable Quality Limit (AQL) for Lot-by-Lot Inspection GB/T 2829-2002 Periodic inspection sampling procedures and tables (applicable to the inspection of process stability) GB/T 6388 Transport Packaging Receipt and Delivery Marks GB/T 6543 Single-wall and double-wall corrugated cardboard boxes for transport packaging GB/T 6544 Corrugated Cardboard GB/T 10125-2021 Corrosion Test in Artificial Atmospheres - Salt Spray Test GB/T 42762-2023 General Technical Requirements for Cups and Pots QB/T 3832 Evaluation of Corrosion Test Results of Metal Coatings on Light Industrial Products QB/T 4092-2010 Icing

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Containers made of stainless steel or stainless steel composite materials, used for holding food, water, beverages, and other items that come into contact with food. 3.2 body The stainless steel part of a vessel used to hold food, water, beverages, or other contents. 3.3 inner diameterinsidediameter (3.2) Radial length of the inner edge of the mouth of the vessel body. ...