97.040.60 - Cookware, cutlery and flatware
ICS 97.040.60 Details
Cookware, cutlery and flatware
Kochgeschirr. E?geschirr. Bestecke
Articles de cuisson, couverts et coutellerie
Kuhinjska posoda, jedilni servisi in jedilni pribor
General Information
Frequently Asked Questions
ICS 97.040.60 is a classification code in the International Classification for Standards (ICS) system. It covers "Cookware, cutlery and flatware". The ICS is a hierarchical classification system used to organize international, regional, and national standards, facilitating the search and identification of standards across different fields.
There are 217 standards classified under ICS 97.040.60 (Cookware, cutlery and flatware). These standards are published by international and regional standardization bodies including ISO, IEC, CEN, CENELEC, and ETSI.
The International Classification for Standards (ICS) is a hierarchical classification system maintained by ISO to organize standards and related documents. It uses a three-level structure with field (2 digits), group (3 digits), and sub-group (2 digits) codes. The ICS helps users find standards by subject area and enables statistical analysis of standards development activities.
e-Library Subscription
Create subscription and get permanent access to documents within 97.040.60 - Cookware, cutlery and flatware
Currently subscription includes documents marked with .We are working on making all documents available within the subscription.
This document specifies safety and performance requirements of domestic ceramic, glass ceramic cookware and glass lid for use on top of a cooking range or hob.
This document envisages that oven top applications for ceramic utensils involve all or specific parts of the cooking operation, for example, the browning of meat, where the remainder of the cooking can be completed in an oven or on top of the cooking range.
NOTE Requirements for suitability for use with induction hobs are in the process of being compiled.
- Standard13 pagesEnglish languagee-Library read for1 day
This document specifies safety and performance requirements of domestic ceramic, glass ceramic cookware and glass lid for use on top of a cooking range or hob.
This document envisages that oven top applications for ceramic utensils involve all or specific parts of the cooking operation, for example, the browning of meat, where the remainder of the cooking can be completed in an oven or on top of the cooking range.
NOTE Requirements for suitability for use with induction hobs are in the process of being compiled.
- Standard13 pagesEnglish languagee-Library read for1 day
This document gives specifications, test methods, sampling, marking and labelling of porcelain tableware that is used for the preparation and serving of foods.
- Standard7 pagesEnglish languagesale 15% off
This document specifies safety and performance requirements for items of cookware for domestic use on top of a stove, cooker or hob. It is applicable to all cookware regardless of material or method of manufacture. It is also applicable to cookware intended for use both “on top” and “in oven”.
Hob types covered by this document are gas, electric solid plate, electric radiant ring, radiant plate in glass ceramic and induction plate in glass ceramic.
This document is not applicable to pressure cookers, stove top water kettles and coffee makers.
NOTE 1 Requirements for suitability for use in automatic dishwashers are under study by a specialist group and will be added by amendment when completed.
NOTE 2 The requirements for ceramic and glass ceramic are specified in Part 2.
NOTE 3 The additional requirements for cookware for use on induction heating sources are specified in Part 3.
- Standard49 pagesEnglish languagee-Library read for1 day
SIGNIFICANCE AND USE
3.1 Measurement of density, porosity, and specific gravity is a tool for determining the degree of maturation of a ceramic body, or for determining structural properties that may be required for a given application.
SCOPE
1.1 These test methods covers procedures for determining water absorption, bulk density, apparent porosity, and apparent specific gravity of non-tile fired unglazed ceramic whiteware2 products, glazed or unglazed ceramic tiles, and glass tiles.
1.2 The values stated in metric units are normative. The values given in parentheses are mathematical conversions to inch-pound units that are provided for information only and are not normative.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard6 pagesEnglish languagesale 15% off
This document specifies safety and performance requirements for items of cookware for domestic use on top of a stove, cooker or hob. It is applicable to all cookware regardless of material or method of manufacture. It is also applicable to cookware intended for use both “on top” and “in oven”.
Hob types covered by this document are gas, electric solid plate, electric radiant ring, radiant plate in glass ceramic and induction plate in glass ceramic.
This document is not applicable to pressure cookers, stove top water kettles and coffee makers.
NOTE 1 Requirements for suitability for use in automatic dishwashers are under study by a specialist group and will be added by amendment when completed.
NOTE 2 The requirements for ceramic and glass ceramic are specified in Part 2.
NOTE 3 The additional requirements for cookware for use on induction heating sources are specified in Part 3.
- Standard49 pagesEnglish languagee-Library read for1 day
SIGNIFICANCE AND USE
3.1 This test method is intended as a laboratory screening test to determine performance of the detergent under actual use conditions, but will not necessarily predict performance under all end-use conditions.
SCOPE
1.1 This guide covers a procedure for measuring performance of a mechanical dishwashing detergent in terms of the buildup of spots and film on glassware. It is designed to evaluate household automatic dishwasher detergents but can be used as a screening test for institutional and commercial dishwashing products.
1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.3 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Guide4 pagesEnglish languagesale 15% off
- Guide4 pagesEnglish languagesale 15% off
This document specifies a simulating method of test for determination of the release of metal-ions from enamelled articles, which are intended to come into contact with food.
This document also specifies limits for the release of metal-ions from enamelled articles, which are intended to come into contact with food.
This document is applicable to enamelled articles, including tanks and vessels, which are intended to be used for the preparation, cooking, serving and storage of food.
- Standard18 pagesEnglish languagee-Library read for1 day
- Standard18 pagesEnglish languagee-Library read for1 day
This International Standard specifies a method of determining, by successive thermal shock tests, the
behaviour of vitreous and porcelain enamelled cooking utensils and similar articles under sudden
changes of temperature (resistance to thermal shock).
- Standard10 pagesEnglish languagee-Library read for1 day
This document specifies a simulating method of test for determination of the release of metal-ions from enamelled articles, which are intended to come into contact with food.
This document also specifies limits for the release of metal-ions from enamelled articles, which are intended to come into contact with food.
This document is applicable to enamelled articles, including tanks and vessels, which are intended to be used for the preparation, cooking, serving and storage of food.
- Standard18 pagesEnglish languagee-Library read for1 day
- Standard18 pagesEnglish languagee-Library read for1 day
This document specifies a simulating method of test for determination of the release of metal-ions from enamelled articles, which are intended to come into contact with food. This document also specifies limits for the release of metal-ions from enamelled articles, which are intended to come into contact with food. This document is applicable to enamelled articles, including tanks and vessels, which are intended to be used for the preparation, cooking, serving and storage of food.
- Standard10 pagesEnglish languagesale 15% off
- Standard10 pagesFrench languagesale 15% off
This document specifies the particular requirements for wrought aluminium and aluminium alloys in the form of circle or circle stock for culinary utensils applications.
This document is applicable to:
— circles made out of hot or cold rolled circles stock, with a thickness from 0,2 mm up to and including 12 mm and with a diameter from 100 mm up to and including 1 600 mm;
NOTE Circles with a diameter up to 1 000 mm can be produced by blanking.
— hot or cold-rolled circle stock with a thickness from 0,2 mm up to and including 12 mm and with a width up to 1 600 mm.
This document is not applicable to slugs for impact extrusions which are dealt with in other European Standards.
- Standard12 pagesEnglish languagee-Library read for1 day
SIGNIFICANCE AND USE
3.1 This test method provides a means for determining the durability of decorated returnable glass beverage containers which may be a prerequisite in product specifications.
SCOPE
1.1 This test method covers determination of the alkali resistance of ceramic labels (hereafter referred to as ACL (Applied Color Label) on returnable beverage bottles (hereafter referred to as ware) to ensure the necessary durability of the label. A number of states require the cleaning and sanitizing of this ware by washing in hot alkali solutions. Accelerated tests are needed to ensure that the ACL will withstand the anticipated number of washings and still present an acceptable ware identification and appearance.
1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.3 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard2 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
5.1 The energy input rate is used to confirm that the Chinese range under test is operating at the manufacturer's rated input. This test also indicates any problems with the electric power supply or gas service pressure.
5.2 The pilot light, where applicable, energy rate can be used by the food service operator to estimate energy consumption during noncooking periods.
5.3 Heatup energy efficiency is a precise indicator of Chinese range energy performance under full-load conditions. This information enables the food service operator to consider energy performance when selecting a Chinese range.
5.4 Production capacity is used by food service operators to choose a Chinese range that matches their food output requirements.
SCOPE
1.1 This test method evaluates the energy consumption and performance of Chinese ranges. The food service operator can use this evaluation to select a Chinese range and understand its energy performance.
1.2 This test method is applicable to nonthermostatically-controlled, gas and electric Chinese ranges, including both discreet burners, elements, and induction units.
1.3 The Chinese range can be evaluated with respect to the following (where applicable):
1.3.1 Energy input rate (10.2),
1.3.2 Pilot energy rate, if applicable (10.3), and
1.3.3 Heatup energy efficiency and production capacity (10.5).
1.4 The values stated in inch-pound units are to be regarded as standard.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard11 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
5.1 Use the maximum energy input rate test to confirm that the braising pan is operating within 5 % of the manufacturer's rated input so that testing may continue. This test method also may disclose any problems with the electric power supply or gas service pressure. The maximum input rate can be useful to food service operators for managing power demand.
5.2 The capacity test determines the maximum volume of food product the pan can hold and the amount of food product that will be used in subsequent tests. Food service operators can use the results of this test method to select a braising pan, which is appropriately sized for their operation.
5.3 Production capacity is used by food service operators to choose a braising pan that matches their food output.
5.4 Heatup energy efficiency and simmer energy rate allow the operator to consider energy performance when selecting a braising pan.
5.5 Use the surface temperature uniformity to select a braising pan suitable for griddling applications.
5.6 Use the pilot energy rate to estimate energy consumption for gas-fired braising pans with standing pilots during non-cooking periods.
SCOPE
1.1 This test method evaluates the energy consumption and cooking performance of braising pans. The food service operator can use this evaluation to select a braising pan and understand its energy consumption and performance characteristics.
Note 1: Braising pans also are commonly referred to as tilting skillets. This test method uses the term braising pan in accordance with Specification F1047.
1.2 This test method is applicable to self-contained gas or electric braising pans. The braising pan can be evaluated with respect to the following, where applicable:
1.2.1 Maximum energy input rate (10.2).
1.2.2 Capacity (10.3).
1.2.3 Heatup energy efficiency and energy rate (10.4).
1.2.4 Production capacity (10.4).
1.2.5 Simmer energy rate (10.5).
1.2.6 Surface temperature uniformity, optional, (10.6).
1.2.7 Pilot energy rate (10.7).
1.3 The values stated in inch-pound units are to be regarded as standard. The SI units given in parentheses are for information only.
1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard10 pagesEnglish languagesale 15% off
SCOPE
1.1 This terminology pertains to the terminology used in ceramic whitewares and related products.
1.2 Words adequately defined in standard dictionaries are not included. Included are words that are peculiar to this industry. Double words, hyphenated words, or phrases are listed alphabetically under the first word; additional important words are cross-referenced.
1.3 For definitions of terms relating to surface imperfections on ceramics, refer to Terminology F109.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard12 pagesEnglish languagesale 15% off
- Standard12 pagesEnglish languagesale 15% off
This document specifies safety and performance requirements for items of ovenware for use in domestic ovens. It is applicable to ovenware regardless of material or method of manufacture.
It is applicable to products intended for use both on top of the stove and in oven.
This document is not applicable to items for single use, throwaway ovenware or ovenware intended for use in a microwave oven only.
- Standard29 pagesEnglish languagee-Library read for1 day
This document specifies safety and performance requirements for items of ovenware for use in domestic ovens. It is applicable to ovenware regardless of material or method of manufacture.
It is applicable to products intended for use both on top of the stove and in oven.
This document is not applicable to items for single use, throwaway ovenware or ovenware intended for use in a microwave oven only.
- Standard29 pagesEnglish languagee-Library read for1 day
SIGNIFICANCE AND USE
2.1 This test method provides means to determine increases in physical dimension of fired whiteware materials which develop from the reaction of water and water vapor at elevated pressures and temperatures. These reactions can occur in time at normal atmospheric pressures and temperatures; changes in physical dimensions from water can influence the integrity and stability of an installation. In the case of glazed ware, moisture expansion can lead to crazing.
SCOPE
1.1 This test method covers the determination of the elongation of whiteware bodies caused by rehydration as a result of autoclave treatment.
1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.3 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard2 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
3.1 The purpose of this test method is to predict product resistance to impact breakage in service.
SCOPE
1.1 This test method covers the following tests:
1.1.1 Impact tests at the center of both flatware and hollow ware and at the rim of hollow ware, and
1.1.2 Chipping tests at the rim of flatware. Specimens may be either glazed or unglazed.
Note 1: The impact test at the center of the specimen is used to determine: (1) the magnitude of a blow that will produce initial fracture, and (2) the amount of energy necessary to produce complete failure. In the first case, the initial fracture shows on the side of the piece opposite from that being struck and appears to be a function of the square of the thickness and of the inherent brittleness of the body or body-glaze combination; it is relatively independent of the size or design of the specimen. The second factor is more dependent upon design and often is subject to wide variation within a given group of pieces.
Note 2: The impact test at the rim of hollow ware is similar to a chipping test, and the type of failure that is obtained is useful in evaluating the effect of the shape of the object.
Note 3: In addition to the inherent strength of the body, chipping test results are greatly affected by contour of rim and to a lesser extent by thickness of rim, inclination of leaf, and fit of glaze.
1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard4 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
2.1 This test method provides an indication of service life under detergent exposure.
SCOPE
1.1 This test method2 covers the determination and evaluation of the resistance of overglaze decorations on ceramic whitewares to attack by normal household soaps and liquid detergents under normal household conditions.
1.2 This test method applies primarily to overglaze decorations applied to dinnerware for domestic use wherein household soaps and detergents are used for cleaning the soiled ware by either hand or machine operations.
1.3 The values stated in SI units are to be regarded as standard. The values given in parentheses after SI units are provided for information only and are not considered standard.
1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard2 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
5.1 This test method is for evaluating ceramic products that are intended for reheating in a Consumer based microwave oven. It is not intended for evaluating products that will be used in commercial type microwaves.
5.2 This test method is not intended to evaluate metallic or polymeric based products.
5.3 Ceramic products intended for microwave use must also be evaluated for thermal shock resistance and pass the 325 °F criteria as described in Test Method C554, before being tested for microwave safety. This would include specific tests for dinnerware, cookware, drinkware and ancillary items intended for use with hot foods, such as gravy boats or any product intended for microwave use.
5.4 Dishes having a metallic glaze, decoration or paint should not be used in this test or microwave ovens unless it is specifically designed for and marked as microwave safe.
SCOPE
1.1 This test method determines the suitability of ceramicware for use in microwave re-heating applications. Microwave ovens are mainly used for reheating and defrosting frozen foods. Severe thermal conditions can occur while reheating foods. Typical reheating of foods requires one to 5 min in the microwave at the highest power settings. Longer periods than 5 min are considered cooking. Cooking test methods and standards are not addressed in this test method. Most ceramicware is minimally absorbing of the microwave energy and will not heat up significantly. Unfortunately there are some products that absorb microwave energy to a greater extent and can become very hot in the microwave and pose a serious hazard. Additionally, the nature of microwave heating introduces radiation in a non-uniform manner producing temperature differentials in the food being cooked as well as the ceramic container holding it. The differential may become great enough to thermal shock the ware and create dangerous conditions.
1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.3 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard4 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
2.1 This test method is particularly useful for porous materials that can exhibit moisture expansion.
2.2 This test method is a primary test method that is suitable for use in specifications, quality control, and research and development. It can also serve as a referee test method in purchasing contracts or agreements.
SCOPE
1.1 This test method covers the determination of the crazing resistance of fired glazed whitewares using the autoclave treatment and under the conditions specified in this test method.
1.2 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard2 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
3.1 Measurement of specific gravity is a tool for determining the degree of maturation of a ceramic body.
SCOPE
1.1 This test method covers the determination of specific gravity of fired ceramic whiteware materials under prescribed conditions.
Note 1: This test method is not applicable to materials attacked by water.
1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.3 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard3 pagesEnglish languagesale 15% off
This document specifies a test method for the release of lead and cadmium from glass hollowware that is intended to be used in contact with food. This document is applicable to glass hollowware intended for use in the preparation, cooking, serving and storage of food and beverages, excluding glass ceramic ware and glass flatware. This document is also applicable to glass articles used for packaging in the food industry.
- Standard24 pagesEnglish languagesale 15% off
- Standard26 pagesFrench languagesale 15% off
This document specifies a test method for the release of lead and cadmium from ceramic ware, glass ceramic ware and glass dinnerware intended to be used in contact with food, but excluding vitreous and porcelain enamel articles (covered by ISO 4531). This document is applicable to ceramic ware, glass ceramic ware and glass dinnerware which is intended to be used for the preparation, cooking, serving and storage of food and beverages, excluding all articles used in food manufacturing industries or in which food is sold.
- Standard26 pagesEnglish languagesale 15% off
- Standard27 pagesFrench languagesale 15% off
SIGNIFICANCE AND USE
5.1 The heavy metals, lead and cadmium, are known to cause serious health effects in man if consumed in excess. It is, therefore, important to measure the amount that may be extracted from an area of the glass drinking vessel in contact with the lip. Even though the amount of lead and cadmium extracted by this test method is in no way representative of the amount of the metals extracted by actual lip contact, the relative magnitude of metals extracted from one test specimen in relation to another test specimen provides an effective tool for discrimination.
SCOPE
1.1 This test method covers the determination of lead and cadmium extracted by acetic acid from the lip and rim area of glassware used for drinking and which is exteriorly decorated with ceramic glass enamels. The procedure of extraction may be expected to accelerate the release of lead and cadmium from the decorated area and to serve, therefore, as a severe test that is unlikely to be matched under the actual conditions of usage of such glassware. This test method is specific for lead and cadmium.
Note 1: For additional information see Test Method C738.
1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard4 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
4.1 This test method evaluates the quality and serviceability of ceramic decorations on returnable beer and beverage containers.
4.2 This test method is also suitable for specification acceptance. Its significance is that bottles with good acid resistance coatings have longer service life.
SCOPE
1.1 This test method covers qualitative determination of the acid resistance of ceramic decorations on returnable beer and beverage containers, to assure the necessary durability of the decoration.
1.2 This test provides an indication of performance when and if the decoration is to be exposed to the acid solutions used in reclaiming bottles, and it also covers those instances where the beverages themselves have acidic properties.
1.3 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard2 pagesEnglish languagesale 15% off
ABSTRACT
This test method covers the qualitative determination of the sulfide resistance of ceramic decorations on glass to assure the necessary durability of the decoration. The decorated ware should be representative of the lot, or run, and should be taken in accordance with the prescribed principles. The preparations of the test solution are presented in details. The procedures for testing the sulfide resistance of ceramic decorations on glass are presented. The decoration on the test specimen and reference standard are graded in accordance with one of the following visual test grades: grade V1, grade V2, grade V3, grade V4, and grade V5. If stain exists, the decoration on the test specimen and reference standard are graded in accordance with one of the following physical test grades: grade P1, grade P2, and grade P3.
SCOPE
1.1 This test method covers the qualitative determination of the sulfide resistance of ceramic decorations on glass to assure the necessary durability of the decoration.
1.2 This test method provides an indication of performance when and if the decorations are exposed to sulfide attack.
1.3 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.5 This test method generates hydrogen sulfide gas which is highly poisonous.
1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard2 pagesEnglish languagesale 15% off
SIGNIFICANCE AND USE
4.1 This test method provides a means of estimating the qualitative performance of glass enamel decorations that are exposed to high phosphate detergents during use. This test method also attempts to simulate accelerated exposure to high phosphate detergents prior to testing for heavy metal release, such as in Test Method C927 when long term performance of enamels must be evaluated.
SCOPE
1.1 This qualitative test method is designed to provide a convenient and reproducible method of determining the detergent resistance of decorations applied to glass tableware.
1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.3 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Standard2 pagesEnglish languagesale 15% off
ISO 8442-9:2018 specifies material and performance requirements and test method of ceramic blades of knives intended for use in the preparation of food.
- Standard16 pagesEnglish languagee-Library read for1 day
ISO 8442-9:2018 specifies material and performance requirements and test method of ceramic blades of knives intended for use in the preparation of food.
- Standard16 pagesEnglish languagee-Library read for1 day
ISO 8442-9:2018 specifies material and performance requirements and test method of ceramic blades of knives intended for use in the preparation of food.
- Standard9 pagesEnglish languagesale 15% off
- Standard9 pagesFrench languagesale 15% off
This Technical Specification specifies safety and performance requirements for items of domestic cookware for use on induction heating sources (top of a stove, cooker or hob) and is applicable to all cookware regardless of material or method of manufacture. It covers products intended for use both "on top" and "in oven".
This Technical Specification is complementary to EN 12983-1 and CEN/TS 12983-2.
- Technical specification11 pagesEnglish languagee-Library read for1 day
This Technical Specification specifies safety and performance requirements for items of domestic cookware for use on induction heating sources (top of a stove, cooker or hob) and is applicable to all cookware regardless of material or method of manufacture. It covers products intended for use both "on top" and "in oven".
This Technical Specification is complementary to EN 12983-1 and CEN/TS 12983-2.
- Technical specification11 pagesEnglish languagee-Library read for1 day
This European Standard specifies a rapid method for testing the dishwashing resistance of ceramic articles intended for domestic use. It does not define the number of dishwashing cycles that any given product should withstand.
- Standard8 pagesEnglish languagee-Library read for1 day
This European Standard specifies a rapid method for testing the dishwashing resistance of catering articles made of ceramics. It does not define the number of dishwashing cycles that any given product should withstand. The method tests the dishwashing durability of the glaze surface of the ceramic articles.
- Standard7 pagesEnglish languagee-Library read for1 day
This European Standard specifies a rapid method for testing the dishwashing resistance of ceramic articles intended for domestic use. It does not define the number of dishwashing cycles that any given product should withstand.
- Standard8 pagesEnglish languagee-Library read for1 day
This European Standard specifies a rapid method for testing the dishwashing resistance of catering articles made of ceramics. It does not define the number of dishwashing cycles that any given product should withstand. The method tests the dishwashing durability of the glaze surface of the ceramic articles.
- Standard7 pagesEnglish languagee-Library read for1 day
DIN - Modification to 7.1 b), translation error
- Corrigendum7 pagesEnglish, French and German languagee-Library read for1 day
DIN - Modification to 7.1 b), translation error
- Corrigendum7 pagesEnglish, French and German languagee-Library read for1 day
This European Standard specifies public information symbols to be placed on cookware or its packaging to inform the consumer about the heating sources for which the products have been designed.
- Standard7 pagesEnglish languagee-Library read for1 day
This standard defines terms, establishes manufacturing, safety und functioning requirements and corresponding tests, and specifies data for marking, labelling and notice, for pressure cookers. This standard is applicable to pressure cookers for domestic use, portable, with gross volume up to 25 l , with working pressure over 4 kPa and less than 150 kPa, either with integrated or independant heating.
- Amendment3 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for testing the resistance of domestic articles made from ceramic, glass, glass ceramic, vitreous enamel, metal and plastics under the combined chemical, thermal and mechanical stresses of mechanical dishwashing in domestic dishwashers.
It specifies a reference test method for domestic dishwashing only. It does not define the number of dishwashing cycles which any given product shall withstand.
- Standard11 pagesEnglish languagee-Library read for1 day
This European Standard specifies public information symbols to be placed on cookware or its packaging to inform the consumer about the heating sources for which the products have been designed.
- Standard7 pagesEnglish languagee-Library read for1 day
This European Standard specifies a method for testing the resistance of domestic articles made from ceramic, glass, glass ceramic, vitreous enamel, metal and plastics under the combined chemical, thermal and mechanical stresses of mechanical dishwashing in domestic dishwashers.
It specifies a reference test method for domestic dishwashing only. It does not define the number of dishwashing cycles which any given product shall withstand.
- Standard11 pagesEnglish languagee-Library read for1 day
This standard defines terms, establishes manufacturing, safety und functioning requirements and corresponding tests, and specifies data for marking, labelling and notice, for pressure cookers. This standard is applicable to pressure cookers for domestic use, portable, with gross volume up to 25 l , with working pressure over 4 kPa and less than 150 kPa, either with integrated or independant heating.
- Amendment3 pagesEnglish languagee-Library read for1 day
ISO 8442-5:2004 specifies the sharpness and edge retention of knives which are produced for professional and domestic use in the preparation of food of all kinds, specifically those knives intended for hand use.
Powered blade instruments of any kind are excluded.
Generally these types of knife are manufactured with blades of either plain edge design or with edges incorporating particular features to enhance or optimize aspects of cutting ability.
The following two types of knife blade are suitable for the cutting test.
Type A edges: cutting edges which can be resharpened by the user and edges with a pitch greater than 1mm;Type B edges: cutting edges which are not intended to be resharpened on a steel.
Whilst these knives are predominantly manufactured with blades made from various grades of heat treated steels, the testing of knives of any construction or blade material is not precluded providing that the test criteria are met.
The principle of the testing is to reproduce a cutting action, by forward and reverse strokes, against a pack of synthetic test medium under controlled parameters.
- Standard15 pagesEnglish languagee-Library read for1 day
ISO 8442-5:2004 specifies the sharpness and edge retention of knives which are produced for professional and domestic use in the preparation of food of all kinds, specifically those knives intended for hand use.
Powered blade instruments of any kind are excluded.
Generally these types of knife are manufactured with blades of either plain edge design or with edges incorporating particular features to enhance or optimize aspects of cutting ability.
The following two types of knife blade are suitable for the cutting test.
Type A edges: cutting edges which can be resharpened by the user and edges with a pitch greater than 1mm;Type B edges: cutting edges which are not intended to be resharpened on a steel.
Whilst these knives are predominantly manufactured with blades made from various grades of heat treated steels, the testing of knives of any construction or blade material is not precluded providing that the test criteria are met.
The principle of the testing is to reproduce a cutting action, by forward and reverse strokes, against a pack of synthetic test medium under controlled parameters.
- Standard15 pagesEnglish languagee-Library read for1 day
This document specifies safety requirements relating to the materials, construction, performance, packaging and labelling of cutlery and feeding utensils. All products which are intended to be used by a child aged up to 36 months to eat by itself or with the assistance of another person are included in the scope of this document. This includes products which have a different primary function, but have a secondary function intended to allow a child to use the product to eat by itself or with the assistance of another person.
It does not apply to pre-prepared food containers, or to cutlery and feeding utensils designed for specialist medical applications or for use under medical supervision.
It includes test methods for the mechanical and chemical requirements specified and requirements relating to the instructions of use.
There are some products designed as a toy or with features that resemble a toy. These products shall additionally meet the relevant requirements of EN 71.
This document is not applicable for drinking equipment (feeding bottles, teats, spouts, and cups) which is covered by EN 14350-1 and EN 14350-2.
- Standard25 pagesEnglish languagee-Library read for1 day