Construction checks and on-site tests for cookware

source:KF Quality    author:KFQ    2021-01-28 00:37:18

The safety standard applied for cookware is BS EN 12983.

Construction check

1. Two handles

All cookware, excluding shallow items (definition: Cookware of overall internal depth 1/3 or less of the interior diameter at the rim), with a capacity greater than 3.75 liter or a total weight of 5 kg when filled to capacity with water shall be fitted with two handles.

2. Handle position with respect to cookware

Handles shall be positioned above the center of gravity of an item of cookware when filled with water to its capacity. For shallow items there shall be a minimum clearance of 30 mm between the handle and the horizontal projection of the base of the item of cookware at a point halfway along the handle assembly. In the case of side handles, the measurement is taken at the lowest point where they are held in normal use.

3. Knob design

It shall be possible to use the knob for its normal purposes without coming into contact with any extreme hot surface (for such extreme hot surfaces, manufacturer shall indicate in the instructions that the use of protection is required in order to ensure a safe handling of the cookware).

4. Lid design

The design of the lid shall be such that it shall be possible to remove it from the body using a force equal to the weight of the lid +2 N in any position at a temperature of (23 ± 5) °C. This test shall be carried out both before and after bringing a quantity of water, equal to the usable capacity, to the boil and allowing it to cool to ambient temperature. The lid shall remain in place throughout the boiling and cooling stages. If the lid is fitted with a locking device, this test shall be carried out with the device disengaged.

5. Dimensions

The points of measurement of any claimed dimensions shall be made clear to the consumer, e.g. by means of a simple sketch.

6. Capacity

If a capacity is claimed, the actual capacity shall not be less than the claimed capacity.

7. Diameters

Any diameter claimed for the base shall be within +/- 10 mm of the average of two measurements of the actual diameter taken at right angles to one another.

Any other claimed diameter shall be within +/- 5 mm of the average of two measurements of the actual diameter taken at right angles to one another.

8. Base thickness

If a thickness is claimed for the base of a product, the average thickness of the base shall be greater than 85 % of the claimed thickness. The average thickness shall be measured as described in Figure 2 considering all points defined except the centre.

If more than 22 % of the base area is deliberately deformed for aesthetic or functional reasons, either internally or externally, no claim for base thickness shall be made.

9. Base form

The base, when viewed from beneath, shall not be convex except for products whose intrinsic design features preclude them complying with this requirement. 

On-site tests

1. Stability test

The product shall be stable when placed empty without the lid on a 5° inclined surface in the least favorable position, except for products whose intrinsic design features preclude them from complying with this requirement, e.g. certain woks.

2. Torque resistance

When tested at 500mm with a mass of 1.0 kg, the movement of the handle shall be no more than 10° in either direction. There shall be no damage affecting the function caused to the handle, ferrule or fixing system by this test.

3. Bending strength

A handle fixing system shall withstand a bending force of 100 N as described below, without failure of the securing system, i.e. rivets, welds, etc. Deformation or failure of the body or handle shall not count as a failure in this test, except where the part of the handle which failed is part of the fixing system.

Test method:

a) Attach the cookware firmly to a rigid base; 

b) Prepare to apply a vertical force of 100 N to the handle at the position 10 mm +/- 1 mm from the end of the handle (for single handled pan or long handle pan) or at the position of ends of both handles (for double handled pan), ignoring any hanging attachment which is not an integral part of the handle.

c) Apply the load, gradually without shock, to the handle, until the load is supported or the fixing system fails;

d) Examine failed systems to ascertain cause of failure, and therefore make decision of test.

4. Cross-cut adhesion test

Precondition the test piece by immersing in continuously boiling water for 15 minutes, allowing it to cool at ambient temperature and wiping it dry;

Cut parallel and perpendicular lines through the dry coating with a cutter at the 1.0 mm spacing for 100 squares.

Apply a 1” wide by a minimum of 50 mm long piece of Scotch #898 reinforced tape to cover the sliced area, press down firmly (rub with fingernail) leaving about 5 cm free tape at the end.

Take the free end of the tape and rapidly pull the tape from the surface at a 90° angle, but not jerk the tape.

Repeat a further 3 times applying a fresh piece of tape at 90° to the previous application each time.

The test is considered as fail if coating is removed.

5. Thickness check

The minimum average thickness of an anodized layer shall be 25 /vm.

This check shall be carried out only where the hard anodized coating is not covered by a separate coat of a different material.

6. Lid test

The lid needs to be free to rotate when put on the pan body.

When the product in 45 degree angle, the lid will not fall down.

7. Water leakage test

No water leaked when filled to capacity with water for 4H.

From kfquality.com