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GB/T 32095.2-2015: Performance and Test Methods of Non-Stick Surface of Domestic Metal Cooking Utensils for Household Food - Part 2: Specification of Non-Stick Performance and Abrasion Resistance Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid
Similar standardsGB/T 32095.2-2015: Performance and Test Methods of Non-Stick Surface of Domestic Metal Cooking Utensils for Household Food - Part 2: Specification of Non-Stick Performance and Abrasion Resistance---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/GBT32095.2-2015 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 for Household Food – Part 2. Specification of Non-Stick Performance and Abrasion Resistance Issued on: OCTOBER 9, 2015 Implemented on: MAY 1, 2016 Issued by. General Administration of Quality Supervision, Inspection and Quarantine; Standardization Administration of PRC. Table of ContentsForeword ... 3 1 Scope ... 4 2 Normative References ... 4 3 Terms and Definitions ... 4 4 Test Methods ... 5 5 Test Assessment Requirements ... 9 Appendix A (Informative) Major Parameters of White Corundum Coarse Grain ... 12ForewordGB/T 32095 Performance and Test Methods of Non-Stick Surface of Domestic Metal Cooking Utensils for Household Food can be divided into 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 Method. This Part belongs to Part 2 of GB/T 32095. This Part was drafted as per the rules specified in GB/T 1.1-2009. This Part was proposed by China Light Industry Council. This Part shall be under the jurisdiction of National Technical Committee for Standardization of domestic metal utensils for household food (SAC/TC 410). Drafting organizations of this Part. Wuhan Cookware Co., Ltd., and Zhejiang Aishida Electric Co., Ltd. Participating drafting organizations of this Part. National Domestic Metal Product Quality Supervision and Test Center (Shenyang), China National Institute of Standardization, Zhejiang Cooker King Cooker Co., Ltd., Nanlong Group Co., Ltd., DAIKIN Fluoro Coatings (Shanghai) Co., Ltd., Tianxi Holding Group Co., Ltd., Guangdong Midea Daily Electric Appliance Manufacturing Co., Ltd., Joyoung Co., Ltd., Hangzhou Jiuhua Polymer Material Co., Ltd., Zhejiang Sanhe Kitchenware Co., Ltd., Huafu Dope (Jiangmen) Co., Ltd., Guangdong Sunrise Houseware Co., Ltd., Zhejiang Pfluon Technology Co., Ltd., Foshan Polima Advanced Technology & Supplies Co., Ltd., and Foshan City Nanhai Xinnan Cooking Ware Co., Ltd.. Chief drafting staffs of this Part. Cai Changshou, Zhang Tianfu, Chen Helin, Chen Meirong, Shan Zhihua, Ma Aijin, Zhang Xueling, Wang Peng, Xu Chongyi, Guo Xingpeng, Yuan Jun, Huang Liangguan, Han Run, Liu Haibing, Cheng Qiang, Cao Junfeng, Yao Zhongwo, Shi Hang, Liang Wenbo, and Li Guozhong. Performance and Test Methods of Non-Stick Surface of Domestic Metal Cooking Utensils for Household Food – Part 2. Specification of Non-Stick Performance and Abrasion Resistance1 ScopeThis Part of GB/T 32095 specifies the terms and definitions, test methods, test evaluation requirements of domestic metal cooking utensils for household food (hereinafter referred to as cooking utensils). This Part is applicable to the metal-based domestic food cooking utensils, the surface contacting the food adopts the non-stick coating treatment. It includes frying, cooking, rice cooking, baking appliances and etc..2 Normative ReferencesThe following documents are essential to the application of this document. For the dated documents, only the versions with the dates indicated are applicable to this document; for the undated documents, only the latest version (including all the amendments) are applicable to this document. SB/T 10277-1997 Fresh Hen Eggs3 Terms and DefinitionsThe following terms and definitions are applicable to this document. 3.1 Cooking utensils The utensil that cooks food through a heating source. 3.2 Non-stick surface The non-stick surface of cooking utensil contacting food is formed after the coatings treatment of surface. clean water to wash, and dry; c) Place the cooking utensil onto the electric oven with rated voltage 220V, output power 1kW to heat; measure with the surface thermometer with accuracy no less than Level-2.5; when the internal coating surface temperature reaches 150°C~170°C, take a Class-2 (weight is 50g~60g) fresh hen egg that conforms to the provisions of SB/T 10277-1997, after breaking its shell, put it into the cooking utensil till the protein is basically condensed (during the whole cooking period, the internal coating surface temperature shall not exceed 210°C); d) Completely remove the egg by a plastic shovel with sharp part thickness 0.2mm~0.5mm. if there are egg residues attached, use wet sponge or yarn to wipe lightly; e) Repeat c) and d) for three times, then observe. 4.2.2 Non-stick test of toasting bread The procedures are as follows. a) Prepare the raw materials of bread in the following proportion. 400g of milk (3.0%~4.0% fat), 200g of cake flour, 160g of eggs removing shells (equivalent to 3 eggs), 4g of salt, mix them into the vessel and then stand for 30min; b) Pour the raw materials of bread into the cooking utensil to the 40%~50% cooking utensil capacity (no oil), then put them into the electric oven with temperature 180°C±5°C; c) Bake till the edge of the bread appears light brown; d) Invert the cooking utensil, take out the bread; check whether the internal cooking utensil has residues; if any, wipe with a rag; e) Repeat the above steps for 10 times, then observe. 4.2.3 Non-stick test for cooking ice The procedures are as follows. a) Add rice and water as per different types and capacity, and according to the provisions of Table 1. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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