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1、BRITISH STANDARD BS 7069:1988 Specification for Cookware UDC 641.5.06 + 641.534.2 + 641.535.2:.002.2:.004.15 Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 15:00:52 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7069:1988 This British Standard, having been prepa
2、red under the direction of the Furniture and Household Equipment Standards Committee, was published under the authority of the Board of BSI and comes into effect on 30 September 1988 BSI 02-1999 The following BSI references relate to the work on this standard: Committee reference FHM/9 Draft for com
3、ment 87/43112 DC ISBN 0 580 16844 1 Committees responsible for this British Standard The preparation of this British Standard was entrusted by the Furniture and Household Equipment Standards Committee (FHM/-) to Technical Committee FHM/9, upon which the following bodies were represented: British Coo
4、kware Manufacturers Association British Hardware Federation British Retailers Association Catering Equipment Manufacturers Association Co-operative Union Consumer Policy Committee of BSI Crown Suppliers Department of Education and Science Department of Health and Social Security Department of Trade
5、and Industry (Consumer Safety Unit, CA Division) Glass Manufacturers Federation Imperial Chemical Industries Ltd. Ministry of Agriculture, Fisheries and Food Paintmakers Association of Great Britain Ltd. RAPRA Technology Ltd. Small Electrical Appliances Marketing Association United Kingdom Home Econ
6、omics Federation Vitreous Enamel Development Council Amendments issued since publication Amd. No.Date of issueComments Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 15:00:52 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7069:1988 BSI 02-1999i Contents Page Com
7、mittees responsibleInside front cover Forewordii 1Scope1 2Definitions1 3Materials and construction1 4Performance2 5Marking and labelling2 Appendix A Tests for abrasion, adhesion and scratch resistance of non-stick surfaces4 Appendix B Non-stick performance tests7 Appendix C Corrosion tests7 Figure 1
8、 Abrasion resistance apparatus5 Figure 2 Scratch resistance apparatus6 Publications referred toInside back cover Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 15:00:52 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7069:1988 ii BSI 02-1999 Foreword This British
9、 Standard has been prepared under the direction of the Furniture and Household Equipment Standards Committee and is a combined revision of British Standards 1859, 4083, 4861 and 5206 which are withdrawn. The preparation of BS 6743 in response to accident statistics concerning domestic and institutio
10、nal cookware created the need to incorporate the safety requirements developed for that standard into a revision of the standards for cookware. In conjunction with this the opportunity has been taken to include requirements for non-stick coatings, previously specified independently. This standard is
11、 not specific to aluminium products and the requirements given are considered appropriate to any item of cookware irrespective of method or material(s) of manufacture. No requirements are given for dimensions or capacities of cookware although the capacity of an item must be indicated. The requireme
12、nts are intended to apply to all items of cookware heated externally by flame, ring or hotplate on the top of a stove, cooker or hob. For use on a cast hotplate or ceramic hotplate it is essential that the base of the cookware remains flat to ensure maintenance of a good surface contact, and accordi
13、ngly requirements for the flatness of the base for cookware are given in this standard. It should be noted that certain specific requirements, not addressed in this standard, may be necessary for the satisfactory performance of cookware with some types of heating processes based on recently introduc
14、ed technologies such as induction and halogen hobs. The former requires “ferritic” materials to be used in the construction of the cookware and the latter requires a matt, and preferably darkened, external base area to cookware. The efficiency of externally heated cookware in transmitting heat to th
15、e contents depends on several factors which are independent of the cookware itself and it was considered that an efficiency test in respect of this would be unrealistic and might even be misleading. The testing and permissible limits for the release of specific metals from cookware surfaces in use a
16、re the subject of investigation and will form the basis of a separate British Standard concerned with metal release from surfaces in contact with food. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their corr
17、ect application. Compliance with a British Standard does not of itself confer immunity from legal obligations. In particular, attention is drawn to the existence of specific legislation with which cookware used for the preparation of food or beverages is required to comply. Summary of pages This doc
18、ument comprises a front cover, an inside front cover, pages i and ii, pages 1 to 8, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover. Licensed C
19、opy: London South Bank University, London South Bank University, Fri Dec 08 15:00:52 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7069:1988 BSI 02-19991 1 Scope This British Standard specifies construction and performance requirements for items of domestic and institutional cookware of gross capaci
20、ty not exceeding 10 L for use on the top of a stove, cooker or hob and applies to all cookware regardless of material or method of manufacture. The standard does not contain any requirements for items specifically intended for use within the oven, for products for use in microwave ovens, or for any
21、item of cookware intended for, or capable of, operation at greater than atmospheric pressure; the requirements for pressure cookers are given in BS 1746. It does not apply to kettles, the requirements for which are given in BS 6557. NOTEThe titles of the publications referred to in this standard are
22、 listed on the inside back cover. 2 Definitions For the purposes of this British Standard the following definitions apply. 2.1 cookware a utensil, in the form of a hollow container, intended for use in the preparation and/or cooking of food or beverages on the top of a stove, cooker or hob NOTEThe r
23、equirements of this standard do not apply to cookware in the form of kettles or pressure cookers. 2.2 cookware body that part of an item of cookware intended to retain the contents during use and including the base, side(s), lid and any movable or removable sections 2.3 gross capacity the capacity o
24、btained when the cookware body is filled to the brim with water at 15 2 C and allowed to level off for one minute whilst standing on a level surface 2.4 usable capacity the quantity of liquid contents which may be safely held by an item of cookware in normal use 2.5 non-stick surface a surface, usua
25、lly applied as a coating to the interior of an item of cookware, from which food prepared in the cookware is readily removable and which may be cleaned by washing without the need for scouring or scraping 3 Materials and construction 3.1 General No specific requirements for material(s) of manufactur
26、e for cookware are given in this standard but any material used shall meet the appropriate requirements of this clause. NOTEIt is a legal requirement that cookware be made of materials of a type and purity that, under normal conditions of use, present no toxic hazards nor in any way affect the organ
27、oleptic qualities of food prepared in it. 3.2 Metals Any tinning shall comply with BS 3788. All other plated metals used in the construction of cookware shall be resistant, without detriment to appearance or function, to the corrosion test of Appendix K of BS 1224:1970 at 24 h duration, or shall be
28、rendered so resistant by appropriate surface treatment. NOTEDissimilar metals which are not an integral part of any coating should not be used in proximity where they may contact the contents of the cookware in normal use. Any metal in the finished cookware shall be free from visible imperfections,
29、splits and porosity. No defects shall have been made good by filling or patching. 3.3 Non-metals Non-metal components and surface finishes, including any plastics non-stick surfaces, shall be free from sharp edges and defects visible to the naked eye. Plastics components shall comply with the “TEST”
30、 requirements of 30.1 of BS 3456-3.19:1980, carried out at 220 50 C. Vitreous enamel surfaces shall comply with BS 3831. 3.4 Adhesion of finish Vitreous enamel coatings when viewed by the unaided eye shall appear undamaged following impact at any point by a steel ball of mass 43 1 g falling freely f
31、rom a height of 800 mm above the surface. Anodized coatings shall be resistant to the voltage breakdown test of BS 6161-6:1984. All other external coatings shall remain unremoved when tested by the method described in A.2.3 to A.2.6 both at room temperature and immediately following 15 min immersion
32、 in boiling water. 3.5 Body The interior surface of an item of cookware shall be free from surface porosity and other small irregularities that could form a lodgement for food particles. The internal radius of all corners shall be not less than 7 mm. Licensed Copy: London South Bank University, Lond
33、on South Bank University, Fri Dec 08 15:00:52 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7069:1988 2 BSI 02-1999 When viewed from beneath, the base of an item of cookware shall be not more than 5 mm in 250 mm concave and shall not be convex. The base of an item of cookware intended for use on a h
34、otplate or ceramic hob shall be not more than 1 mm in 250 mm concave and shall not be convex. The thickness of a base shall not deviate from these specified flatness requirements when the cookware is subjected to the tests described in 4.3 and 4.4. Any seams joining metal components shall be complet
35、ely watertight. Any rivets in the body shall have no sharp or rough edges on either side of the body. 3.6 Lids Lids shall not require a force in newtons exceeding the mass of the lid in kg 10 for removal in any position at 15 2 C and when the cookware body is half-filled with continuously boiling wa
36、ter. 3.7 Handles and knobs The materials and construction of handles and knobs shall comply with clause 3 of BS 6743:1987. 3.8 Non-stick surfaces Non-stick surfaces shall be free from defects visible to the naked eye. No area of a non-stick surface shall be removed by the abrasion, adhesion and scra
37、tch tests of Appendix A. Following these tests the surface shall permit test food (b) of Appendix B to be removed intact. 4 Performance 4.1 General Prior to testing, cookware shall be prepared as if for normal use in accordance with any instructions provided by the manufacturer see 5.2 c). 4.2 Handl
38、es and knobs All handles and knobs on an item of cookware shall comply with clause 4 of BS 6743:1987. 4.3 Leakage There shall be no leakage from the cookware when it is tested in accordance with Appendix E of BS 6743:1987 following 10 cycles of heating to a temperature of 220 5 C measured on the ins
39、ide of the cookware at its hottest point followed by immersion in cold water until the temperature at the same point is 20 5 C. There shall be no deviation from the flatness of base requirement (see 3.5) upon completion of this test. 4.4 Deformation An item of cookware when filled to 95 % of its gro
40、ss capacity with water shall not exhibit distortion such that any of the water is spilled when the filled item is raised in the intended manner and maintained in the raised position for not less than 30 s and shall not subsequently exhibit any visible deformation when empty. There shall be no deviat
41、ion from the flatness of base requirement (see 3.5) upon completion of this test. 4.5 Pouring There shall be no dribbling down the outside of any part of the cookware whilst pouring liquid at a rate of tilting of 4 1/s. The cookware shall be filled to 90 % of its gross capacity with water for this t
42、est except that for milk saucepans the liquid used shall be milk at 85 C, any milk skin shall be removed prior to performance of the test. Items of cookware provided with a pouring lip shall satisfy this requirement only at the pouring lip. 4.6 Non-stick surfaces When tested in accordance with Appen
43、dix B, any item of cookware with an internal non-stick surface shall permit the test foods to be removed intact and the non-stick surface shall be wiped clean. No defects in a non-stick surface visible to the naked eye shall be caused by the salt solution and detergent tests carried out in accordanc
44、e with Appendix C. 5 Marking and labelling 5.1 Marking Each item of cookware shall be clearly and permanently marked with the following: a) the name, trademark or other identification of the manufacturer; b) the number and date of this British Standard, i.e. BS 7069:19881). 5.2 Labelling Cookware or
45、 its packaging shall be labelled with the following information so that it is visible at the point of sale. a) Claimed capacity, which shall be not more than the measured gross capacity as defined in 2.3. NOTEThe gross capacity of an item of cookware will normally be in excess of its usable capacity
46、. 1) Marking BS 7069:1988 on or in relation to a product represents a manufacturers declaration of conformity, i.e. a claim by or on behalf of the manufacturer that the product meets the requirements of the standard. The accuracy of the claim is therefore solely the responsibility of the person maki
47、ng the claim. Such a declaration is not to be confused with third party certification of conformity, which may also be desirable. Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 15:00:52 GMT+00:00 2006, Uncontrolled Copy, (c) BSI BS 7069:1988 BSI 02-19993 b) Ide
48、ntification of the type(s) of heating surface(s) upon which the product will perform satisfactorily and whether the cookware is suitable for use with milk products. c) Any necessary preparation before use and instructions for care thereafter, including suitability for use with a dishwashing machine.
49、 For cookware with non-stick surfaces, advice with respect to satisfactory cleaning procedures, any care required in the use of abrasive or sharp objects and a warning against prolonged dry heating when empty shall be given. NOTEAttention should be drawn specifically to the release of unpleasant fumes and the consequent damage to the coating which may result from the degradation of a PTFE-coated item heated to temperatures in excess of 260 C. Licensed Copy: London South Bank University, London South Bank University, Fri Dec 08 15:00:52 GMT+00:00
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