1 Scope
This part of GB/T 32095 specifies the terms and definitions, classifications, requirements and test methods for the general requirements of performance of non-stick surface of domestic metal utensils for household food (hereinafter referred to as cooking utensils).
This part is applicable to domestic cooking utensils, with metal as the primary structure, for household food, whose surface contacting food has been subjected to the treatment with non-stick coating, including frying utensils, stewing utensils, rice cooking utensils, baking utensils, etc.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 6739 Paints and varnishes - Determination of film hardness by pencil test
GB/T 32095.2-2015 Performance and test methods of non-stick surface of domestic metal cooking utensils for household food - Part 2: Test specification of non-stick performance and abrasion resistance
GB/T 32095.3-2015 Performance and test methods of non-stick surface of domestic metal utensils for household food - Part 3: Test specification of corrosion resistance
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
cooking utensils
utensils that cook food by means of heating sources
3.2
non-stick surface
surface of cooking utensils contacting foods and, after being treated with coating, obtaining the non-stick performance
3.3
adhesion
the adhesion degree of coating and matrix
3.4
peeling resistance
the coating's peeling strength from the matrix
3.5
scratch resistance
the coating's resistance to the scratch of rigid substances
3.6
non-stick performance
the non-stick or hart-to-stick nature of cooking utensil surface contacted with foods
3.7
abrasion resistance
the ability of a non-stick surface to withstand abrasion
3.8
corrosion resistance
ability of non-stick surface to resist corrosion damage from food media
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Classification
5 Requirements
6 Test method
