GB/T 29601-2013 in English

《GB/T 29601-2013不锈钢器皿》由TC410（全国金属餐饮及烹饪器具标准化技术委员会）归口，主管部门为中国轻工业联合会。

ChinaStandards.net is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.

This standard is developed in accordance with the rules given in GB/T 1.1-2009.

This standard was proposed by China National Light Industry Council.

This standard is under the jurisdiction of National Technical Committee on Catering Service and Cooking Metal Appliances of Standardization Administration of China (SAC/TC 410).

Stainless Steel Ware

1 Scope

This standard specifies terms and definitions, product classification, requirements, test methods, inspection rules, marking, labelling, operating instructions, packaging, transportation and storage of stainless steel ware (hereafter referred to as ware).

This standard is applicable to stainless steel food contact ware made of stainless steel plate or stainless steel composite plate.

This standard is not applicable to stainless steel pressure cooker, stainless steel kettle, stainless steel vacuum cup and other vacuum insulated containers.

2 Normative References

The following documents for the application of this document are essential. For dated reference, only the edition cited applies. For undated references, the latest edition of the normative document (including any amendments) applies.

GB/T 191 Packaging - Pictorial Marking for Handling of Goods
GB/T 223.5 Steel and Iron - Determination of Acid-soluble Silicon and Total Silicon Content - Reduced Molybdosilicate Spectrophotometric Method
GB/T 223.11 Iron Steel and Alloy - Determination of Chromium Content - Visual Titration or Potentiometric Titration Method
GB/T 223.18 Methods for Chemical Analysis of Iron, Steel and Alloy - the Sodium Thiosulfate Separation Iodimetric Method for the Determination of Copper Content
GB/T 223.19 Methods for Chemical Analysis of Iron, Steel and Alloy - the Neocuproine-chloroform Extraction Photometric Method for the Determination of Copper Content
GB/T 223.23 Iron, Steel and Alloy - Determination of Nickel Content - the Dimethylglyoxime Spectrophotometric Method
GB/T 223.25 Methods for Chemical Analysis of Iron, Steel and Alloy - the Dimethylglyoxime Gravimetric Method for the Determination of Nickel Content
GB/T 223.28 Methods for Chemical Analysis of Iron, Steel and Alloy - the α-benzoinoxime Gravimetric Method for the Determination of Molybdenum Content
GB/T 223.37 Methods for Chemical Analysis of Iron, Steel and Alloy - the Indophenol Blue Photometric Methods for the Determination of Nitrogen Content after Distillation Separation
GB/T 223.59 Iron, Steel and Alloy - Determination of Phosphorus Content - Bismuth Phosphomolybdate Blue Spectrophotometric Method and Antimony Phosphomolybdate Blue Spectrophotometric Method
GB/T 223.63 Methods for Chemical Analysis of Iron, Steel and Alloy - the Sodium (Potassium) Periodate Photometric Method for the Determination of Manganese Content
GB/T 223.85 Steel and Iron - Determination of Sulfur Content - Infrared Absorption Method after Combustion in an Induction Furnace
GB/T 223.86 Iron Steel and Alloy - Determination of Total Carbon Content - Infrared Absorption Method after Combustion in an Induction Furnace
GB/T 2828.1 Sampling Procedures for Inspection by Attributes – Part 1: 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 3190 Wrought Aluminum and Aluminum Alloy - Chemical Composition
GB 4803 Hygienic Standard for Polyvinyl Chloride Resin Used as Food Container and Packaging Material
GB/T 5009.81 Method for Analysis of Hygienic Standard of Stainless Steel Food Containers and Table Wares
GB/T 6388 Transport Package Shipping Mark
GB/T 6543 Single and Double Corrugated Boxes for Transport Packages
GB/T 6544 Corrugated Fiberboard
GB 9684 National Food Safety Standard - Stainless Steel Products
GB/T 10125 Corrosion Tests in Artificial Atmospheres - Salt Spray Tests
QB/T 3832 Evaluation of the Corrosion Test Results of the Metal Deposits for the Light Industrial Products

3 Terms and Definitions

For the purpose of this standard, the following terms and definitions apply.

3.1

stainless steel ware

food contact ware made of stainless steel plate or stainless steel composite plate, including pots, cups, dishes, basins, boxes and buckets, etc.

3.2

body

food contact stainless steel part in ware

3.3

inside diameter

radial length of the inside edge at the mouth of the ware body (see Annex A)

3.4

outside diameter

the maximum radial length of the outside edge of the ware body (see Annex A)

3.5

volume

the maximum volume of water contained in the ware

3.6

nominal volume

the volume designed for the product

3.7

layer bonding bottom

bonding one or more layers of metal plate at the bottom of the ware

4 Product Classification

4.1 Variety

According to use function, wares are classified into pots, cups, dishes, basins, boxes, buckets, etc. (see Annex A).

4.2 Specification

4.2.1 For pots, specification is expressed in inside diameter and volume; for cups, boxes and buckets, specification is expressed in inside diameter or volume; for dishes and basins, specification is expressed in outside diameter; as for square and special-shaped wares, specification is expressed in transverse and longitudinal maximum dimensions.

4.2.2 When specification is expressed in inside diameter or outside diameter, the unit is centimeter (cm), take the rounded number and even number on priority.

4.2.3 When specification is expressed in volume, the unit is liter (L), the value is rounded to one decimal place; the unit may be milliliter (mL) if the volume is less than 1L.

5 Requirements

5.1 General requirements

5.1.1 Hygiene requirements

5.1.1.1 Raw material requirements, sensory requirements, physical and chemical indexes and additives of ware shall meet the relevant requirements of GB 9684.

5.1.1.2 Other materials of the part in contact with food shall meet the requirements of corresponding national standard.

5.1.2 Appearance

5.1.2.1 Product marks shall be upright, legible and complete, and shall meet the requirements of 8.1.1.

5.1.2.2 The parts accessible to hands shall be smooth without burrs so as not to hurt hands.

5.1.2.3 Under normal conditions, it shall be easy to clean all food contact surfaces.

5.1.3 Volume

The actual volume of the ware shall not be less than 95% of the nominal volume, and shall meet the requirements after the test according to 6.2.3.

5.1.4 Corrosion resistance

After the stainless steel food contact materials of the ware are tested according to 6.2.4, corrosion-resistant grade shall not be inferior to Grade 8.

Foreword i
1 Scope
2 Normative References
3 Terms and Definitions
4 Product Classification
5 Requirements
6 Test Methods
7 Inspection Rules
8 Marking, Labelling and Operating Instructions
9 Packaging, Transportation and Storage
Annex A (Informative) Structural Type of Stainless Steel Ware
Annex B (Normative) Fatigue Strength Test for Handle of Stainless Steel Pots
Annex C (Normative) Torsion Strength Test for Handle of Stainless Steel Pots
Annex D (Normative) Flame Retardance Test for Handle of Stainless Steel Pots