97.040.60 烹调用器皿、刀具和餐具 标准查询与下载

BS EN 13834:2020 炊具. 传统家用烤箱用烤箱器皿

Cookware. Ovenware for use in traditional domestic ovens

ASTM C1607-12(2020) 陶瓷器“微波安全加热”测定的标准试验方法

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.

Standard Test Method for Determination of “Microwave Safe for Reheating” for Ceramicware

ASTM C368-88(2020) 陶瓷餐具耐冲击性的标准试验方法

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.

Standard Test Method for Impact Resistance of Ceramic Tableware

ASTM C556-16(2020) 釉面装饰抵抗洗涤剂攻击的标准试验方法

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.

Standard Test Method for Resistance of Overglaze Decorations to Attack by Detergents

DIN EN 13834:2020 炊具. 传统家用烤箱用炊具; 德文版 EN 13834-2020

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 docume

Cookware - Ovenware for use in traditional domestic ovens; German version EN 13834:2020

T/ZZB 1613-2020 不锈钢餐具 餐刀

本标准规定了不锈钢餐刀的产品分类、基本要求、技术要求、试验方法、检验规则、标志、包装、运输及贮存、质量承诺。 本标准适用于与食品接触部分为不锈钢材料加工成型的餐刀，包括黄油刀、分鱼刀、分肉刀、点心刀。

Stainless steel cutlery knives

T/CIAA 007-2020 抗菌塑料餐具

本标准规定了抗菌塑料餐具的术语和定义、技术要求、检测方法、检验规则以及标志、包装、运输、贮存。

Antibacterial plastic tableware

T/DBDQ 02-2020 电饭锅内胆

电饭锅内胆（内锅）的术语与定义、分类、原料、要求，试验方法，检验规则，标志、包装、运输、贮存

Rice cooker liner

T/ZQTX 001-2020 章丘铁锅

本标准规定了章丘铁锅的术语和定义、分类和规格、产品要求、检验方法、检验规则、标志、标签、使用说明书、包装、运输和贮存。

Zhangqiu Iron Pot

T/ZZB 1467-2019 热封用铝箔餐盒

本标准规定了热封用铝箔餐盒（以下简称餐盒）的术语和定义、分类及规格、基本要求、技术要求、试验方法、检验规则、标志、标签、包装、运输、贮存及质量承诺。 本标准适用于与食品直接接触的密封包装铝箔餐盒，主要用于食品包装后进行高压灭菌或长期存储。

Heat sealing aluminium foil container for food

KS G 3602-2019 国内的压力盘和压力罐

Domestic pressure pans and pressure pots

QB/T 5394-2019 餐饮烹饪用铝箔制品

Aluminum foil products for catering and cooking

T/ZZB 1109-2019 铝及铝合金电磁炉适用不粘炒锅

本标准规定了铝及铝合金电磁炉适用不粘炒锅（以下简称锅具）的术语和定义、分类、基本要求、技术要求、试验方法、检验规则、标志、标签、使用说明书、包装、运输、贮存及质量承诺。 本标准适用于以铝及铝合金为基材（包括内表面为铝或铝合金的复合材料）加工而成的，在家用电磁炉（电磁灶）上适用的平底炒锅，与食品接触表面采用不粘涂层处理的电磁炉适用炒锅。 本标准不适用于圆弧底炒锅。

Aluminum and Aluminum alloys nonstick wok for induction cookers

T/ZZB 1105-2019 超耐磨铝及铝合金铸造不粘锅

本标准规定了超耐磨铝及铝合金铸造不粘锅的术语和定义、产品分类、基本要求、技术要求、试验方法、检验规则、标志、标签、使用说明书、包装、运输、贮存及质量承诺。 本标准适用于以铝及铝合金为基材，通过铸造成型，与食品接触表面采用不粘涂层处理的家用食品烹饪器具。包括煎炒类、蒸煮类等。 本标准不适用于烘烤器具。

Super wear-resistant nonstick aluminum cookware

ASTM C735-04(2019) 可回收啤酒和饮料玻璃容器上陶瓷装饰物耐酸性的标准试验方法

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.

Standard Test Method for Acid Resistance of Ceramic Decorations on Returnable Beer and Beverage Glass Containers

ASTM C777-04(2019) 玻璃上陶瓷装饰抗硫化物的标准试验方法

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.

Standard Test Method for Sulfide Resistance of Ceramic Decorations on Glass

ASTM C676-04(2019) 玻璃餐具上陶瓷装饰品耐洗涤剂性的标准试验方法

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.

Standard Test Method for Detergent Resistance of Ceramic Decorations on Glass Tableware

T/ZZB 0915-2018 聚对苯二甲酸乙二醇酯（PET）一次性杯

本标准规定了使用温度范围在-20 ℃～68 ℃的聚对苯二甲酸乙二醇酯（PET）一次性杯的术语和定义、基本要求、技术要求、检验方法、检验规则、标识、包装、运输及贮存和质量承诺。 本标准适用于以食品级PET树脂为主要原料，用挤出法制得的食品包装用PET片材为基材，采用热成型工艺制得的食品包装用一次性杯。 本标准不适用于彩印杯。

Polyethylene terephthalate (PET) disposable cup

T/CAGDE 010-2018 菜刀

本标准规定了菜刀的术语和定义、产品分类、要求、试验方法及标志、标签、使用说明。

Kitchen knife

T/CNHA 1010-2018 不锈钢炊具

本标准规定了不锈钢炊具的术语和定义、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、运输和贮存。 本标准适用于以不锈钢板或不锈钢复合板加工成型的不锈钢炊具。 本标准不适用于不锈钢压力炊具、不锈钢水壶、不锈钢真空保温容器。

Stainless steel cookware