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
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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 European standard specifies safety and performance requirements of items of domestic cookware for use on top of a stove, cooker or hob. It is applicable to all cookware regardless of material or method of manufacture with the exceptions of those mentioned below. It is also applicable to cookware intended for use both "on top" and "in oven". It is not applicable to glass, ceramic and glass ceramic articles.
- Standard49 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies safety and performance requirements of domestic ceramic and glass ceramic cookware for use on top of a stove, cooker or hob.
This document envisages that oven top applications for ceramic utensils involves all or specific parts of the cooking operation for example the browning of meat, where the remainder of the cooking may be completed in an oven or on top of the stove.
NOTE Requirements for suitability for use with induction hobs are in the process of being compiled.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
This document specifies safety and performance requirements of domestic ceramic and glass ceramic cookware for use on top of a stove, cooker 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 stove.
NOTE Requirements for suitability for use with induction hobs are in the process of being compiled.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
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 languagesale 10% offe-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 languagesale 10% offe-Library read for1 day
- Standard18 pagesEnglish languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-Library read for1 day
- Standard18 pagesEnglish languagesale 10% offe-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 standard 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 languagesale 10% offe-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 languagesale 10% offe-Library read for1 day
This European Standard 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 European Standard is not applicable to metal pots, items for single use, throwaway ovenware or ovenware intended for use in a microwave oven only.
- Standard29 pagesEnglish languagesale 10% offe-Library read for1 day
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
This part specifies requirements and test methods for ceramic knives
- Standard16 pagesEnglish languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-Library read for1 day
DIN - Modification to 7.1 b), translation error
- Corrigendum7 pagesEnglish, French and German languagesale 10% offe-Library read for1 day
DIN - Modification to 7.1 b), translation error
- Corrigendum7 pagesEnglish, French and German languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-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 languagesale 10% offe-Library read for1 day
This European Standard 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 thoses knives intended for hand use. Powered blade instruments of any kind are excluded. Generally these types of knives are manufactured with blades of either plain edge design or with edges incorporating particular features to enhance or to optimize aspects of cutting ability.
- Standard15 pagesEnglish languagesale 10% offe-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 languagesale 10% offe-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.
- Standard12 pagesEnglish languagesale 15% off
- Standard12 pagesFrench languagesale 15% off
TC - New Annex ZA 97/23
- Corrigendum2 pagesEnglish languagesale 10% offe-Library read for1 day
TC - New Annex ZA 97/23
- Corrigendum2 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies two test methods (methods A and B) for the determination of crazing resistance of glazed ceramic tableware articles in contact with food with water absorption higher than 0,5 % (determined according to method C of EN 1217:1997). Method A is a test for resistance to crazing due to moisture expansion. Method B is a test for resistance to crazing due to thermal shock and is similar in most respects to EN 1183: 1997.
- Standard10 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies safety and performance characteristics of domestic water kettles for use on top of a stove, cooker or hop and applies to all kettles regardless of materials or method of manufacture. This standard does not apply to electric kettles.
- Standard19 pagesEnglish languagesale 10% offe-Library read for1 day
This European standard defines safety requirements, requirements for design, manufacture and operation and corresponding tests, data for marking and instructions for use and maintenance for coffee makers. This standard is applicable to coffee makers for domestic use with an independent heating system employed for the production of mellow coffee infusion under steam pressure, whose pressure is over 50 kPa (0,5 bar), with an utilization volume less than 2 litres.
- Standard18 pagesEnglish languagesale 10% offe-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.
- Standard26 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies safety and performance characteristics of domestic water kettles for use on top of a stove, cooker or hop and applies to all kettles regardless of materials or method of manufacture. This standard does not apply to electric kettles.
- Standard19 pagesEnglish languagesale 10% offe-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.
- Standard26 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies the conditions for the visual inspection of non-metallic tableware in contact with foodstuffs after testing its dishwashing resistance according to the procedures described in the relevant parts of the EN 12875 series for articles for domestic, industrial and catering use.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies the conditions for the visual inspection of non-metallic tableware in contact with foodstuffs after testing its dishwashing resistance according to the procedures described in the relevant parts of the EN 12875 series for articles for domestic, industrial and catering use.
- Standard8 pagesEnglish languagesale 10% offe-Library read for1 day
This Standard specifies material, performance and marking requirements for silver table and decorative holloware, intended for use at or upon the dining table. This standard extends to decorative items such as vases and candlesticks and includes such items as jugs, dishes, tea- and coffee-pots, trays and tureens and wine-coolers.
- Standard15 pagesEnglish languagesale 10% offe-Library read for1 day
This Standard specifies material and performance requirements for table holloware and cast attachments, made from metals which are lightly silver-plated and protected by lacquer. This Standard is applicable to such items as jugs, dishes, wine coolers, tea- and coffee-pots, trays and tureens. Requirements are specified for brass, copper, bronze, nickel-silver, pewter and stainless steel holloware with a light silver-plating and a lacquered coating.
- Standard22 pagesEnglish languagesale 10% offe-Library read for1 day
This European Standard specifies material and perfomance reqirements for table cutlery made of silver, other precious metals and their alloys (knives with stainless steel blades, forks, spoons, carving sets, ladles and other pieces). It does not include requirements for design, size, type of finish, blade flexibility, or similar characteristics which are matters of personal choice or which can be readily assessed by the purchaser at the point of sale. No sampling provisions are included in this standard, the requirements specified are applicable for each and every item produced.
- Standard14 pagesEnglish languagesale 10% offe-Library read for1 day
- Standard11 pagesEnglish languagesale 15% off
- Standard11 pagesEnglish languagesale 15% off
- Standard13 pagesFrench languagesale 15% off
- Standard13 pagesFrench languagesale 15% off
- Standard18 pagesEnglish languagesale 15% off
- Standard18 pagesEnglish languagesale 15% off
- Standard20 pagesFrench languagesale 15% off
- Standard20 pagesFrench languagesale 15% off