1 Scope
This standard specifies the terminologies and definitions, product classifications, requirements, test methods, inspection rules, marking, label, operating instructions and packaging, transportation and storage of aluminum and aluminum alloys nonstick cookware (hereinafter referred to as nonstick cookware).
This standard is applicable to the cooking appliances for domestic use, which take aluminum and aluminum alloy as base metal and adpot nonstick coating treatment on the food contact surface. It includes frying cookware, stewing cookware, rice cookware, etc.
This standard is not applicable to roasting cookware.
2 Normative References
The following documents for the application of this document are essential. Any dated reference, just dated edition applies to this document. For undated references, the latest edition (including any amendments) applies to this document.
GB/T 191 Packaging-pictorial Marking for Handling of Goods
GB/T 2828.1 Sampling Procedures for Inspection by Attributea - Part1: Sampling Schemes Indexed by Acceptance Quality Limit (AQL) for Lot-by-lot Inspection
GB/T 2829 Sampling Procedures and Tables for Periodic Inspection by Attributes (Apply to Inspection of Stability for Productive Process)
GB/T 5009.72 Method for Analysis of Hygienic Standard of Aluminum-wares for Food Use
GB/T 5009.80 Method for Analysis of Hygienic Standard of Polytetrafluorethylene Coating for Inner Wall of Food Container
GB/T 6388 Transport Package Shipping Mark
GB/T 6543 Single and Double Corrugated Boxes for Transport Packages
GB/T 6544 Corrugated Fiberboard
GB/T 6739 Paints and Varnishes - Determination of Film Hardness by Pencil Test
GB 11333 Hygienic Standard for Aluminum-wares for Food Use
GB 11678 Hygienic Standard for Polytetrafluorethylene Used as Inner Coating of Food Containers
GB/T 32095.1-2015 Performance and Test Methods of Nonstick Surface of Domestic Metal Cooking Utensils for Household Food - Part 1: General Requirement of Performance
GB/T 32095.2-2015 Performance and Test Methods of Nonstick Surface of Domestic Metal Cooking Utensils for Household Food - Part 2: Test Specification of Nonstick Performance and Abrasion Resistance
GB/T 32095.3-2015 Performance and Test Methods of Nonstick Surface of Domestic Metal Cooking Utensils for Household Food - Part 3: Test Specification of Corrosion Resistance
3 Terminologies and Definitions
For the purposes of this document, the following terminologies and definitions apply.
3.1
Nonstick coating
The coating with nonstick performance, which is formed on the internal surface of cookware after coating treatment.
3.2
Heat resistant coating
A kind of special paint which can resist the temperature above 200℃.
3.3
Aluminum porcelain enamel
A kind of special enamel which is able to be coated on the aluminum.
3.4
Continuing nonstick performance
The nonstick coating's nonstick performance after abrasion test.
3.5
Adhesion
The adhesion degree of coating and matrix.
3.6
Peeling resistance
The coating's resistance to peeling from the matrix.
3.7
Scratch resistance
The coating's resistance to the scratch of rigid substances.
3.8
Microscopic appearance
The assessment for the external surface of coating by microscope observation.
Foreword II
1 Scope
2 Normative References
3 Terminologies and Definitions
4 Product Classifications
5 Requirements
6 Test Methods
7 Inspection Rules
8 Marking, Label and Operation Instruction
9 Packaging, Transportation and Storage
Appendix A (Informative) Typical Product Structure
Appendix B (Normative) Flame Resistance Test for Handle
Appendix C (Normative) Torsion Strength Test for Handle
