Some standard content:
Light Industry Standard of the People's Republic of China
Stainless Steel Kitchenware
1 Subject Content and Applicable Scope
QB/T 2174--1995
This standard specifies the terminology, product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of stainless steel kitchenware.
This standard applies to kitchenware such as spoons and spatulas made of stainless steel. 2 Reference standards
Tensile test method for welded joints
GB/T 2651
GB/T2828 Sampling procedure and sampling table for batch inspection (applicable to inspection of continuous batches) GB/T2829 Sampling procedure and sampling table for periodic inspection (applicable to inspection of production process stability) GB/T3280 Cold-rolled stainless steel sheets
GB5938 Test method for corrosion resistance of metal coatings and chemically treated layers of light industrial products - Neutral salt spray test (NSS) method GB5944 Evaluation of corrosion test results of metal coatings on light industrial products GB/T6060.2 Surface roughness comparison specimens - Grinding, turning, boring, milling, plugging and planing surfaces GB/T6062 Profile method - Stylus surface roughness measuring instrument - Profile recorder and centerline profiler 3 Terminology
3.1 Spoon
Utensil used to extract food from deep containers. 3.2 Tongue spoon
Utensil used for serving food in the kitchen.
3.3 Round-hole tongue-shaped colander
Utensil used for draining oil from cooking food.
3.4 Flat spatula
Utensil used for frying and turning food.
3.5 Colander
Utensil used for frying and turning food and draining oil. 3.6 Handle
The part of stainless steel kitchenware that is held by hand.
3.7 Body
The body of stainless steel kitchenware without the handle. 3.8 Firmness
The tightness of the connection between the handle and the body.
Note: In the south, the spoon is called a shell, and in the south, the spoon is called a. Approved by China National Light Industry Association on October 24, 1995
Implemented on June 1, 1996
4 Product classification
4.1 Stainless steel kitchenware is divided into two types: spoons and spatulas. QB/T2174-1995
4.1.1 Spoons are divided into: lifting spoons, colanders, soup spoons, rice spoons, tongue spoons, and round hole colanders. 4.1.2 Spatulas are divided into: flat spatulas, pot spatulas, and long hole colanders. 4.2 Specifications and dimensions
Specifications and dimensions shall comply with the provisions of Table 1.
Tongue-shaped colander
Note: Specifications and dimensions may also be determined by the industry and trade agreement. 5 Technical requirements
5.1 Material requirements
Shovel width HwwW.bzxz.Net
Length L
The materials selected for the main body of stainless steel kitchenware shall comply with the provisions of GB/T3280, and the handle shall be made of non-toxic and heat-resistant materials. 5.2 Mechanical properties
5.2.1 The shear load at the weld (including riveted joints) shall not be less than 3000N for shovels and 2000N for spoons. 5.2.2 The handle is firmly connected to the main body, and the pulling force shall not be less than 80N. 5.2.3 The handle shall not break when it falls to the ground.
5.3 Corrosion resistance
After neutral salt spray test, the corrosion resistance grade shall be not less than grade 7 as evaluated in accordance with GB5944. 552
QB/T 2174--1995
5.4 Surface quality
QB/T21741995
5.4.1 The maximum allowable value of the surface roughness R. of the main body of stainless steel kitchenware is 0.20um.5.4.2 The surface of the main body of stainless steel kitchenware is allowed to have spots with a diameter of less than 0.5mm, but no more than 4 points within 20cm2, and there are no burrs or rust around it.
5.4.3 The surface of the main body of stainless steel kitchenware is allowed to have one scratch with a length of less than 20mm, and no more than two scratches with a length of less than 10mm. 5.4.4 The welding place should be smooth, without surfacing, false welding, pores, and cracks. 5.4.5 The product appearance should be beautiful and symmetrical, the trademark should be correct, the position should be consistent, and the handwriting should be clear. 6 Test methods
6.1 Mechanical properties test
6.1.1 The shear load test of the weld (including the riveted joint) shall be carried out in accordance with GB/T2651. 6.1.2 The handle and the main body shall be firmly connected, and the test shall be carried out using a tensile testing machine with a range of no more than 1000N. 6.1.3 Handle strength test: The product is 1m above the cement floor, the handle is downward, and it falls freely. After 10 times, check that the handle has no cracks. 6.2 Corrosion resistance test
Inspect according to GB5938, and spray continuously for 8 hours. 6.3 Surface quality inspection
6.3.1 The surface roughness of the main body of stainless steel kitchenware shall be inspected in accordance with GB/T6060.2 and GB/T6062. 6.3.2 Other inspection items shall be carried out using a steel tape measure, hand feel and visual inspection. 7 Inspection rules
7.1 The inspection of stainless steel kitchenware is divided into factory inspection and type inspection, which is expressed by the number of unqualified products per unit. 7.2 Factory inspection
7.2.1 Products must be inspected and qualified by the quality inspection department of the manufacturer before they can leave the factory. 7.2.2 Factory inspection shall be carried out in accordance with the provisions of GB/T2828, and a normal inspection double sampling plan shall be adopted. Its unqualified classification, inspection sequence, inspection items, inspection level and qualified quality level shall comply with the provisions of Table 2. Table 2
Unqualified classification
Inspection order
Inspection items
Surface roughness
Technical requirements Article
Test method Article
Inspection level
Qualified quality level
7.2.3 When the batch is judged to be qualified after inspection, the supplier shall replace the unqualified products with qualified products before delivery; if the batch is judged to be unqualified, the batch of products shall be returned to the supplier in full and submitted for inspection again according to the strict inspection and secondary sampling plan after sorting. 7.3 Type inspection
7.3.1 The product shall be subject to type inspection in one of the following situations. 554
QB/T 2174---1995
Trial production and identification of new products or old products transferred to the factory for production; after formal production, if there are major changes in structure, materials, and processes that may affect product performance; during normal production, type inspection is carried out every six months; when the product is resumed after a long period of suspension; when the results of the factory inspection are significantly different from those of the previous type inspection; e.
When the national quality supervision agency proposes a type inspection requirement. Type inspection is carried out in accordance with the provisions of GB/T2829, and a secondary sampling plan with discrimination level I is adopted. Its unqualified classification, inspection order, 7. 3.2
inspection items, unqualified quality level, sample size and judgment array shall comply with the provisions of Table 3. Samples for type inspection shall be drawn from batches that have passed factory inspection. 7.3.3
Inspection order for non-conforming classification
Inspection items
Surface roughness
Corrosion resistance
Shear load
Firmness
Handle strength
8 Marking, packaging, transportation, storage
8.1. Marking and packaging
Technical requirements Article Test method Article
Non-conforming quality level
8.1.1 The product shall be marked with the manufacturer's name or trademark. 8.1.2 The product shall be packed in wooden boxes or cartons, and the product packaging shall be marked with the standard number implemented by the product. Sample size
n2—5
8.1.3 The product packaging shall be marked with the product name, specification, manufacturer's name, trademark, quantity, volume, weight and ex-factory date. 8.1.4 The marking and packaging of export products can be handled according to the export order contract. 8.2 Transportation and storage
8.2.1 The product should be handled with care during storage and transportation. Rolling, throwing, bumping, rain and staining are strictly prohibited. Determination array
8.2.2 The product should be stored in a warehouse that is not less than 30cm from the ground and not less than 15cm from the wall. The stack should be ventilated, there is no corrosive gas around, and the relative humidity is not more than 80%.
8.2.3 When the product is transported and stored in accordance with the provisions of Articles 8.2.1 and 8.2.2, the shelf life is -- years. Additional remarks:
This standard is proposed by the Quality Standards Department of the China Light Industry General Association. This standard is under the jurisdiction of the National Daily Hardware Standardization Center. This standard is drafted by the Shenyang Light Industry Research and Design Institute. The main drafters of this standard are Hu Rongzhen and Fu Yinghua. From the date of implementation of this standard, the professional standard ZBY73016---1986 "Stainless Steel Kitchenware" issued by the former Ministry of Light Industry will be invalid. 555
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.