GB/T 32095.1-2015 in English

《GB/T 32095.1-2015家用食品金属烹饪器具不粘表面性能及测试规范 第1部分：性能通用要求》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。
GB/T32095的本部分规定了家用食品金属烹饪器具(以下简称烹饪器具)不粘表面性能通用要求的术语和定义、分类、要求和试验方法。
本部分适用于以金属为基体,与食品接触的表面采用不粘涂层处理的家用食品烹饪器具。包括煎炒类、蒸煮类、饭煲类、烘烤器具类等

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