Third party professional inspection services

China Inspection Company 's Cookware Inspection Standards

1. Definition

Shallow pan: A pan is called a shallow pan if the inner depth of the pan when measured at the rim is equal to or less than the inner diameter.

2. Check Points

Packaging, content, appearance, structure. Special requirements for construction, specific checkpoints and test items, product information, are detailed below.

3. Special requirements for such products in terms of structure

A. Stability B. Hygienic requirements C. Knob D. Diameter

E. Handle selection F. Handle position G. Capacity H. Bottom shape

3.1 Stability: The empty pot with the cover removed should be kept stable when placed on a 5-degree slope in the most unfavorable position (unless this requirement is removed in the product design ).

except shallow pots ) with a capacity of more than 3.75L or a total weight of more than 5KG when filled with water must be equipped with two handles.

3.3 Hygiene requirements: All surfaces that may come into direct with food must be easy to clean under normal conditions.

3.4 Handle position: The handle position should be above the center of gravity of the pot after it is filled with water. For shallow pans, the distance between the handle and the horizontal projection surface of the bottom of the pan shall not be less than 30MM (measured at the center point of the handle along the length of the handle ) .

3.5 Knob: During normal use, the knob should ensure that it does not touch those overheated surfaces (for such overheated surfaces, the manufacturer should indicate in the instructions that it is necessary to use the necessary protective methods to ensure safe use of the cookware). All pans with metal handles should have a warning label (low viscosity sticker) cause : handle and Knobs may become very hot. The use of an oven glove is recommended . pls refer to instructions for details , pls remove . This label before use If a set of pots has more than one pot, at least the largest pot should have this warning label.

3.6 Capacity If there is a declared capacity, the actual capacity shall not be less than the declared capacity.

3.7 Diameter The deviation between the declared bottom diameter and the actual measured two bottom diameters (vertical direction) should not exceed +/-10MM.

diameters declared by the diameter and the average (vertical direction) of the two diameters actually measured should not exceed +/- 5MM

3.8 Shape of the bottom of the pan: The bottom of the pan should not have bulges when viewed from below (unless the design features of the product preclude this requirement).

4. Specific checkpoints and test items

A. Bending Strength Test of Handle Fixtures B. Cover Assembly Inspection C. Magnetic Check (Only for Induction Cooker) D. Cross-Cross Test E. Bottom concave inspection F. Internal height measurement

4.1 Bending strength test of handle fixing device: The handle fixing device must withstand a bending force of 100N, and there should be no problems affecting safety, such as riveting or welding failure. NOTE: Deformation or failure of the body or handle should not be considered a test failure unless the handle failure happens to be the handle fixture. Fix the pot stably to a rigid surface: Prepare to apply 100N of force vertically to the end of the handle 10MM+/-1MM for a single-handled pot or long -handled pot, and apply 100N of force to both ends of the handle for a double- handled pot at the same time ( pendant is not part of the handle); gradually apply force to the handle until the fixture can support the load or fails; inspect the failed portion to determine the cause of the failure and determine the result of the test;

4.2 Cross-cut test: Immerse the pan to be tested in boiling water for 15 minutes, then cool to room temperature naturally and wipe dry: draw 100 squares with 1MM intervals on the blade and special cross-cut device To be equal and orthogonal to each other and to cut through the coating); cover the cut-out area with 1 ” wide 20MM long SCOTCH #898 reinforced tape, press down on the tape (rub it tightly with your fingernail) and leave 5CM long at the end; hold Hold the end of the adhesive tape and quickly tear the tape at a 90-degree direction, but do not yank the tape; repeat the sticking and tearing with a new tape , if the coating falls off, the test is considered to have failed;

4.3 Lid assembly inspection: The lid should be able to rotate freely when the product is placed on the pot; when the product is at an angle of 45 degrees, the lid should not fall off;

4.4 Bottom concavity inspection: The acceptable bottom concavity value is 4/1000 of the bottom diameter (that is, a pot with a bottom diameter of 250MM is allowed to have a concavity of 1MM ), for example, a pot with a bottom diameter of 210MM is the maximum allowable The concave value is 0.84MM (if the factory does not have a special tool for measuring concave , you can use the following method to measure: use a steel ruler to stand on the bottom of the pot, and then use a feeler gauge to measure the distance between the bottom of the pot and the ruler. maximum gap).

4.5 Magnetic check (applicable to induction cooker only): Test with a magnet, if there is no magnetism, the test will fail.

4.6 Internal height measurement: It should be consistent with customer data or sample (generally allowable deviation is +/- 2MM).

5 Product Information Sales Information Usage and Maintenance Guide>

5.1 Sales Information A. Model, material and product size, such as 0.5L milk pan or 25CM frying pan B. Types of heat sources applicable to the product C. Manufacturer, importer or retailer's name and product code

5.2 Instructions for use and maintenance All products need to specify the following guide maintenance, safety and use in the manual; A. Preparation before the first use; B. Cleaning after use; C. About the maintenance of handles and knobs; D. How to obtain the most suitable energy efficiency; E. Safety advice for hot parts (eg: handles and knobs may be hot, gloves are recommended, etc.); F. Special maintenance advice for non-stick coatings (if applicable); G. If the product is used for deep frying, special safety guide warnings are required, in particular, it should not exceed a specified level; H. If the stainless steel pot body with aluminum bottom also allows dry frying, corresponding safety advice is required; I. What to do if you are not satisfied with the product ; J. The name and address of the manufacturer, importer or retailer.