97.040.60 烹调用器皿、刀具和餐具 标准查询与下载

T/QGCML 441-2022 家用不锈钢刀

本文件规定了不锈钢刀的术语和定义、技术要求、试验方法、检验规则、标志、包装、运输和贮存。 本文件适用于家用不锈钢刀的生产与设计。

household stainless steel knife

T/QGCML 425-2022 不锈钢铲勺类厨具抽样与检验技术规范

本标准规定了不锈钢铲勺的术语和定义、要求、抽样、检验方法。 本标准适用于不锈钢铲勺产品的抽样与检验技术，其他类似产品可参考使用。

Technical specification for sampling and inspection of stainless steel spatula and spoon kitchen utensils

T/JMZJXH 002-2022 木餐具

规定了食品接触用木制品的术语、基本要求、技术要求、迁移试验、检验规则、标志、包装、运输和贮存。

Wooden tablewares

T/ZZB C012-2022 龙泉菜刀

本文件规定了龙泉菜刀（以下简称菜刀） 的术语和定义、产品分类与型式、基本要求、技术要求、试验方法、检验规则、标志、包装、运输、贮存和安全性声明。 本文件适用于刀片由不锈钢、碳素钢类材料制造的龙泉菜刀。

Longquan knife

T/CNHA 1048-2022 高原地区用多功能锅具

本标准主要技术内容有：范围、规范性引用文件、术语和定义、产品分类、要求、试验方法、检验规则。

Multi- functional cookware used in plateau area

T/XXCCSS 004-2022 不锈钢复合钢锅

本文件规定了不锈钢复合钢锅的术语和定义、产品分类、要求、试验方法、检验规则、标志、标签、使用说明书及包装、运输、贮存。 本文件适用于以不锈钢复合钢板加工成型的与食品接触的不锈钢锅。

Stainless steel clad cookware

T/XXCCSS 006-2022 电磁炉适用铝及铝合金不粘锅

本文件规定了电磁炉适用铝及铝合金不粘锅的术语和定义、产品分类、要求、试验方法、检验规则、标志、标签、使用说明书及包装、运输、贮存。 本文件适用于以铝及铝合金为基材加工而成，与食品接触表面采用不粘涂层处理的，在家用电磁炉（电磁灶）上使用的平底锅具。 本文件不适用于压力锅及烘烤器具。

Aluminum and aluminum alloys nonstick cookware for induction cooker

T/XXCCSS 005-2022 碳钢不粘烘烤（焙）器皿

本文件规定了碳钢不粘烘烤（焙）器皿（以下简称“产品”）的术语和定义、产品分类、要求、试验方法、检验规则、标志、合格证、使用说明书和包装、运输、贮存。 本文件适用于以低碳钢板材为基材，经冲压、喷涂等工艺制成的具有不粘功能的烘烤（焙）食品用器皿。

Carbon steel non-stick baking (baking) utensils

ASTM C675-91(2022) 可回收饮料玻璃容器上陶瓷装饰物耐碱性的标准试验方法

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.

Standard Test Method for Alkali Resistance of Ceramic Decorations on Returnable Beverage Glass Containers

KS B 8130-2021 商用煤气炉

Gas griddle for commercial use

KS B 8131-2021 商用燃气煎锅

Gas fryer for commercial use

KS B 8136-2021 商用燃气洗碗机

Gas dishwasher for commercial use

KS B 8128-2021 商用燃气汤壶

Gas soup kettle for commercial use

KS B 8135-2021 商用燃气电饭煲

Gas rice cookers for commercial use

ASTM F1991-99(2021) 中国（炒锅）炉灶性能的标准试验方法

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 nonthermostaticallycontrolled, 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.

Standard Test Method for Performance of Chinese (Wok) Ranges

ASTM F1786-97(2021) 炖锅性能的标准试验方法

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.

Standard Test Method for Performance of Braising Pans

T/XXCCSS 003-2021 弧形刀具锋利度试验方法

本标准规定了弧形刀具锋利度试验方法。 定义了弧形刀具、切割周、锋利度等术语。 规定了试验原理、试验设备、试验要求、试验程序、试验报告等主要技术要素。

Test method of sharpness for curved knife

T/SHBX 007-2021 全生物降解吸塑、发泡类食品容器

本文件规定了全生物降解吸塑、发泡类食品容器的分类、技术要求、试验方法、检验规则以及包装、标志、运输、储存。

Biodegradble food container manufactured by thermo-forming or foaming

T/SHPTA 004-2021 《全生物降解吸塑、发泡类食品容器》

本文件规定了全生物降解吸塑、发泡类食品容器的分类、技术要求、试验方法、检验规则以及包装、标志、运输、储存

Biodegradble food container manufactured by thermo-forming or foaming

T/JSQA 100-2021 生物基餐饮具

        本文件适用于以淀粉或植物纤维为主要原料，加入生物树脂或石油基树脂经熔融挤出、吸塑或注塑而成的用于一次性使用的生物基餐饮具（以下简称“产品”）。

Bio based tableware