Kitchenware is the indispensable necessity in human production life, excellent kitchenware can bring more and cooking inspiration, in the meantime, it also concerns the health safety of the human, accordingly, the inspection of kitchenware and detection appear particularly important.
One, kitchenware basic inspection standards
1. Raw materials:
• It is required to be consistent with the order contract and provide certificate of conformity. Certificate of origin and commodity inspection certificate shall be provided for imported materials.
• Require the manufacturer to re-inspect the incoming raw materials by sampling, and the unqualified products shall not enter the next process. Metal raw materials shall be tested, and the chemical composition shall conform to the range of the customer’s request. C, Ni, Cr, Mo, V are the main control indicators, and beyond the range is unqualified.
2. Size:
• Product bottom, wall thickness error ≤±100um.
• Other size error ≤5mm.
3. Riveting, welding firm not loose.
4. General indicators
4.1 In the chemical composition of the material, other elements shall not exceed 10% of the range value.
4.2 Surface quality: The surface shall not have burrs, edges, scratches and other defects.
4.3 The rivet head and upsetting head at the riveting place are complete and full, without cracking, obvious knock and scratch marks, and are closely connected with the product surface.
4.4 Weld is flat, without edge bite, nodulation, porosity and other defects.
4.5 Product packaging: Products and outer packaging shall be carried out in a manner approved by the customer, and the LOGO of the customer shall be clear.
5. Criteria
5.1 If any of the main control indicators is unqualified, the product shall be deemed unqualified.
5.2 General unqualified indicators shall be reworked by the manufacturer according to the actual situation, and qualified shall be judged after meeting the requirements.
6. Other
6.1 The above indicators are basic indicators. Other indicators or parameters not described shall comply with relevant national standards or industry standards. If the indicators are inconsistent, the more stringent one shall prevail.
6.2 The manufacturer shall provide the Buyer with relevant standard texts.
6.3 Customer's personnel may come to the site at any time or verify the production process of the products by means of communication (such as on-site production photos or videos required), and the Manufacturer shall provide full cooperation. The manufacturer shall provide the customer's quality inspection personnel with special testing equipment, and assign special personnel to accompany the testing and provide work convenience.
6.4 Inspection by the customer shall not exempt the manufacturer from the responsibility for the quality of the product. Other factors that obviously affect the quality or appearance of the product will be recorded in the kitchen tool quality acceptance list.
Two, stainless steel kitchenware types and inspection points:
Stainless steel kitchenware: including handle, body, neck three parts, handle: stainless steel kitchenware with hand holding part; Main body: stainless steel kitchenware is referred to as the main body except the handle part; Neck: stainless steel kitchen handle and head connection part (welding place) called neck.
Product classification: stainless steel kitchenware according to the use of function is divided into: spoon class, shovel class, clamp (sub) holding class, mesh screening class.
• Spoon categories: mainly divided into: colander, soup spoon, lift spoon, rice spoon, tongue spoon, noodle spoon, measuring spoon and so on.
• Shovel category: mainly divided into: flat shovel, spatula, leakage shovel, pie shovel, ramming shovel, etc.
• Clip (sub) holding class: mainly divided into: grab clip, saw tooth clip, disk clip, etc.
• Mesh sieve: mainly divided into: oil sieve, rice basket, rice wash sieve, etc.
• Metal materials: stainless steel materials of kitchenware should meet food hygiene requirements.
• Kitchenware should be constructed so that it can be thoroughly cleaned to avoid secondary contamination of food.
Appearance Requirements: The product shall be basically straight and symmetrical, unless the design requires the existence of asymmetry.
• There should be no significant variation in form or size of the same batch of products.
• The trademark on the appearance of the product should be correct, consistent in position, legible and in line with the requirements of product labeling. The surface of the product is smooth and clean, and there is no burr on the side.
• The neck should be clean, no surfacing, welding, pores, cracks.
• The surface of the product body is allowed to have defects less than 0.5mm in diameter, but no more than four points within 20 cm. The surface of the product body is allowed to have a scratch less than 20mm long, and the scratch less than 10mm is not more than two.
Stainless steel kitchen utensils and appliances inspection: stainless steel kitchen utensils and appliances shall be checked, surface roughness, neck surface appearance and defect, surface scratches, permanent deformation and tensile resistance, corrosion resistance, resistance to torsion, drop resistance, air tightness, thermal deformation of plastic handle, plastic handle high temperature to soften, environmental stress cracking resistance, fatigue strength in neck, hygienic requirements.
Three, stainless steel kitchenware inspection methods
Appearance INSPECTION: THE APPEARANCE INSPECTION OF the product shall be carried out by hand feeling under normal light and visual inspection. The surface roughness inspection of the stainless steel body shall be carried out according to GB/T10610 (the surface roughness shall be checked by comparison inspection).
1. Corrosion resistance test
2. Firmness test
3. Permanent deformation test: put the specimen on a horizontal plane, with the highest point of the neck of the handle facing up, apply 7N force per centimeter of length or 150N regardless of length, and the force time is 10S. The permanent deformation allowed at the stress point of the specimen can be measured by a dial meter.
4. Tensile resistance and torsion resistance test: After immersing kitchenware in 100℃+5℃ water for 10 minutes, it is immediately proposed that tensile and torsion tests should be carried out on the same specimen in turn:
5 tensile test:
The width (diameter) of the main body is <250px, the tension is 80N, and the time is 10s
Main body width (diameter) ≥250px, tension 150N, time 10s Torsion test torque time
Handle surface area <925px2, torque 3.7N.m, time 10s
Handle surface area ≥925px2, torque 4.5N.m, time 10s
6. Drop test:
Drop the kitchenware vertically down by the handle from a height of 1m to the concrete floor for 5 consecutive times, and then drop the kitchenware horizontally for 5 times. The result shall meet the requirements of 5.5.3
7. Heat deformation resistance test of plastic handle
8. When the kitchenware with plastic handle is immersed in water at 80℃ for 30 minutes, the result shall meet the requirements of 5.7.
9. Plastic handle resistance to high temperature softening test
The main body of the product is placed in the water in the pot at 100℃±4℃, and any part of the plastic handle made of the same material is placed on the heater beside the pot. The heater is kept at a constant temperature of 110℃±2℃ for 6 minutes
10. Environmental stress crack resistance test of plastic handle
A. Evenly dip the plastic handle of kitchen utensils into a mixture of toluene and n-propanol (1:3 volume ratio) and keep it at a temperature of 22 ° C ±4 ° C for 24 hours.
B. The following 30 times cycles shall be sustained.
Store the plastic handle in water of 70 ° C ±1 ° C for 15 minutes, then immediately transfer it to the freezer room of the refrigerator and keep it at -18 ° C ±1 ° C for 3 hours. Then immediately turn the handle back into the hot water to start the next cycle. Samples shall be corrected to a room temperature of at least 15 ° C after the last cycle test. The tested samples are examined under a microscope or a magnification of up to 4 times, and the results should meet the requirements.
11. Neck fatigue strength test
According to the following test steps to operate, repeated 150 times, the results should meet the requirements.
A. Fix the product handle on the fixed fixture, the main body on the movable fixture, and the contact point between the movable fixture and the main body
From the nearest fixed fixture, the spacing of the clamping block is 90mm±1mm(after clamping the specimen is in a horizontal position, there should be no additional stress clamping);
B. Place the neck at the center and move downward at a constant speed of 30mm±1mm at a rate of 17 times /min, and then reset at a constant speed (downward movement of 30mm is the first movement, and uniform reset is the second movement).