This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of stainless steel tableware. This standard applies to tableware stamped from stainless steel plates and steel bars. GB/T 15067.2-1994 Stainless steel tableware GB/T15067.2-1994 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Stainless steel cutlery
This standard adopts ISO8442 "Technical Requirements for Stainless Steel and Silver-plated Tableware". Subject Content and Scope of Application
GB/T 15067.2--94
This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of stainless steel tableware. This standard applies to tableware stamped from stainless steel plates and steel bars. 2 Reference standards
Packaging, storage and transportation pictorial symbols
GB 1031
Surface roughness parameters and their values
Stainless steel bars
GB 1220
GB 2828
GB 2829
GB 3280
Batch inspection counting sampling procedures and sampling tables (applicable to inspection of continuous batches) Periodic inspection counting sampling procedures and sampling tables (applicable to inspection of production process stability) Cold-rolled stainless steel sheets
GB 6060. 4
GB 6062
GB 6388
GB6543
GB 9684Www.bzxZ.net
Surface roughness comparison sample polishing surface profile method stylus surface roughness measuring instrument profile recorder and center line profile meter transport packaging delivery and receipt mark
corrugated paper box
sanitary standard for stainless steel tableware containers
GB/T15067.1 Terminology for stainless steel tableware
3 Terminology
The terminology shall comply with the provisions of GB/T15067.1. 4 Product classification
Stainless steel tableware is divided into high-grade stainless steel tableware and ordinary stainless steel tableware according to its material, structure and performance. The material composition is shown in Appendix A (reference).
5 Technical requirements
5.1 Hygiene requirements
Hygiene requirements shall comply with the provisions of GB9684. 5.2 Appearance requirements
5.2.1 Structural shape
5.2.1.1 Except for special designs, the requirements for the flatness and symmetry of general tableware shall not exceed 1% of the total length for superior products, and not exceed 1.5% of the total length for inferior and qualified products.
GB/T 15067.2--94
5.2.1.2 The size and shape differences of products with the same requirements in the same batch shall not exceed 2% of the nominal size. 5.2.1.3 The edges shall be smooth and the inner edges shall be free of burrs. 5.2.1.4 Except for special designs, when the table knife is placed flat on a horizontal plane, the blade shall not touch the plane. 5.2.1.5 Except for special requirements, the installation gap between the parts of the product shall not be greater than 0.2mm. 5.2.1.6 The cutting edge of a table knife should be ground into a wedge shape, or a tooth shape, or a sharp edge with a wrap angle not exceeding 70°. The cutting edge of a meat knife should be ground into a sharp edge with a wrap angle not exceeding 40°, and the thickness of the blade 1 mm from the cutting edge should not be greater than 0.46 mm.
5.2.2 Surface roughness
The requirements for the main surface roughness of tableware are shown in Table 1. Table 1
Superior products
R.≤0.10
R.≤0.16
First-class products
R.≤0.25
Qualified products
5.2.3 Points and indentations
The main surface of tableware is not allowed to have defects with a diameter of more than 0.3mm and indentations with a diameter of more than 0.8mm. For the number of points allowed within 10cm2 for the points and indentations that do not exceed this limit, see Table 2, and the distance between any indentation and point shall not be less than 20mm. Table 2
Superior products
Qualified products
5.2.4 Appearance
The appearance of the product is neat and the main surface is bright and uniform. Patterns, words, and trademarks of superior and first-class products should be clear, complete, and in the same position; qualified products should be recognizable and neat.
5.3 Corrosion resistance
The stainless steel surface of the tableware shall meet the requirements of Table 3 when tested according to the method specified in 6.3. Table 3
Superior quality
First-class quality
There shall be no more than three pits with a circumference larger than 0.4mm (0.126mm2) on the handle and other parts. Qualified quality
There shall be no more than five pits with a circumference larger than 0.4mm (0.126mm) on the handle, and no more than six pits with a circumference larger than 0.4mm on other parts.
No transverse cracks, no longitudinal cracks with a length exceeding 1.5mm. No pits with a diameter larger than 0.75mm (0.442mm2) shall appear in any part. 5.4 Strength
5.4.1 Martensitic stainless steel knives and forks shall be tested according to the method specified in 6.4. No fracture, cracks or permanent deformation larger than 3° shall occur. 5.4.2 Spoons, forks, soup spoons and blunt knives
Tested in accordance with the method specified in 6.5, the permissible permanent deformation at the force point shall comply with the requirements of Table 4. 204
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No permanent deformation greater than 1mm at the highest point of the neck 5.5 Firmness of handle connection
GB/T 15067.2-94
1. Material thickness is greater than or equal to 2mm, and the highest point of the pre-section has no permanent deformation greater than 1.5mm 2. Material thickness is less than 2mm, and the highest point of the neck has no permanent deformation greater than 2.0mm Tested in accordance with the method specified in 6.6, the handle of non-integral structure should not be loose. 5.6 Blade hardness
Tested in accordance with the method specified in 6.7, the blade shall comply with the requirements of Table 5. Table 5
5.7 Impact resistance
Superior quality
≥HRC50
≥HRC45
First-class quality
≥HRC45
≥HRC42
Non-metal handle tableware other than ceramics shall be tested according to the method specified in 6.8 and shall not be loose or damaged. Qualified products
≥HRC42
≥HRC40
5.8 Thermal deformation resistance of non-metal handles
Tested according to the method specified in 6.9, non-metal handles other than ceramics shall not have obvious deformation, and there shall be no gap exceeding 0.35mm between metal and non-metal.
5.9 Water seepage resistance of hollow handles
Tested according to the method specified in 6.10, the hollow handles and their joints shall not be water-permeable. 6 Test methods
6.1 Hygiene inspection kit
Inspect with the corresponding test methods according to the requirements of 5.1. 6.2 Appearance inspection
6.2.1 Product appearance inspection, visual inspection by hand or general measuring tool inspection, 6.2.2 Surface roughness should be inspected by the sample block or instrument specified in GB6060.4 and GB6062, and the arbitration instrument should be used. 6.3 Corrosion resistance test
6.3.1 Principle: The test piece is periodically immersed in a 1% sodium chloride solution at a temperature of 60°C. After the specified time, the size and number of the corroded pits are observed with a microscope or magnifying glass. 6.3.2 Reagents: Soft water or distilled water should be used for 1% sodium chloride solution. 6.3.3 Instrument: The instrument is shown in Figure 1, which consists of a glass container and a lid. It can be glass or plastic, and has a plastic rack that can be raised and lowered according to the specified cycle. 205
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Certification low
Blade support, handle
upward (the position of spoon, fork, spoon can be selected by the trade)
Not sealed to the air
60±2C! .(m/m)
sodium nitride solution
GB/T 15067.2-94
21 per minute
Plastic rod
To prevent evaporation
Plastic or glass cover
For clamping tool
.Plastic plate with holes
Plastic plate with notches
and vent holes for supporting tools
The liquid water level should be such that the metal parts of the tool are completely immersed
A glass container
Figure 1 Stainless steel tableware corrosion resistance tester
6.3.4 Test steps
6.3.4.1 Rinse the selected specimens thoroughly with hot soapy water and degrease with acetone or alcohol. 6.3.4.2 Place the prepared sodium chloride solution in a container. There should be at least 1 liter of solution per square decimeter of stainless steel surface of the test piece. The solution temperature should be kept within the range of 60±2℃ and should not exceed this range at any time. The method is to place the container in a water tank with constant temperature control. The water level in the water tank is basically the same as the water level of the solution. 6.3.4.3 Place the specimen on the plastic rack. The handle of the specimen should not touch the plastic rack. Cover the cover. 6.3.4.4 The cycle rate of fully immersing the specimen and pulling it out of the solution is 2~3 times/min. The test time for high-end stainless steel tableware is 6 hours continuously. The test time for ordinary stainless steel tableware is 3 hours continuously. 6.3.4.5 After the test, clean the specimen thoroughly and check the corrosion of the specimen. For rust stains that affect the inspection of rust points, wipe them with a soft cloth and polish, or soak them in a solution composed of one part of 70% nitric acid (relative density of 1.4.2) and two parts of softened water or distilled water for about 3 minutes to remove.
6.3.5 Result expression
Use a microscope or a magnifying glass of at least 4 times to estimate the size of the pit and the length of the crack. If there are two pits together, they should be counted as two points.
You can also use 0.4mm and 0.75mm diameter wires to compare with the pits on the surface of the specimen, and use a magnifying glass to determine the size of the pits.
6.4 Strength test of martensitic stainless steel knife and fork. 6.4.1 Principle
Clamp the handle of the knife or fork, apply the load to the blade or fork tip, and then turn the handle to move the blade upward until the load is lifted. Remove the load and measure the angle of permanent deformation of the specimen. 6.4.2 Test apparatus: The schematic diagram is shown in Figure 2. 206
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GB/T 15067.2-94
No degree α dial
Sugar spot island scale
Knife tip refreshing
Ten thousand tip balance device
Figure 2 Strength test apparatus for meat fork
Weight balance device
6.4.3 Test steps
6.4.3.1 Put the test piece in a rotatable fixture and balance it with the test piece by using the weight adjustment device. Fix the position of the handle with the fixture. During the test, keep the knife tip or fork tip at the same horizontal position as the end of the handle. 6.4.3.2 Clamp the knife tip and fork tip in the end clamp without adding load, and adjust the two dials so that the needle points to zero. 6.4.3.3 Add the test load to the end clamp, rotate the center axis by hand lever until the end clamp is lifted from the track, and keep it for 10s, then put the lever back, remove the load, and read the offset angles α and β from the corresponding dial. The sum of these two angles is the permanent deformation angle (see Figure 3).
Figure 3 Determination of permanent deformation angle
6.4.3.4 Turn the specimen over and repeat the test times. 6.4.4 Test results
The average value of the permanent deformation angle in two directions is the permanent deformation of the specimen. 6.5 Strength test of forks, spoons, soup spoons and blunt knives Place the specimen flat on a horizontal plane with the highest point of the handle neck facing upwards, apply a force of 7N per centimeter of length or 100N regardless of length, and apply force for 10s (see Figure 4). The allowable permanent deformation at the force point of the specimen can be measured with a dial indicator. 207
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GB/T 15067.2--94
6.6 Test for the firmness of the handle connection
Tensile and torsion tests are carried out on a testing machine. Before the test, the specimen shall be immersed in water at the temperature shown in Table 6 for 10 minutes. Tensile and torsion tests shall be carried out on the same specimen in sequence. Item
Metal handle
Non-metal handle other than ceramic
Water temperature, C
Superior product 75, first-class product 50, qualified product 50 Tensile force, N
Tensile test: subject to the tensile force shown in Table 6 for 10s. Torsion test: handle surface area less than 37cm2, torque 3.7N·m, 10s. The surface area of ​​the handle is greater than or equal to 37cm2, the torque is 4.5N-m, 10 s.
6.7 Blade hardness test
During the test, use a Rockwell hardness tester, the test point is not less than 40 mm from the handle, and the average value of the three points at the front, middle and back is taken. 6.8 Impact test
The handle end is facing down, and it is freely dropped from a height of 1.2m to the cement surface five times. 6.9 Non-metallic handle heat deformation test
Non-metallic handle tableware must be immersed in water at the following temperature for 30 minutes. Superior products are not less than 80℃;
Grade products and qualified products are not less than 55C.
6.10 Hollow handle water penetration test
Pour the test piece into water not less than 95C and observe for 10 minutes. 7 Inspection rules
The inspection of stainless steel tableware is divided into factory inspection and type inspection. The number of unqualified products per hundred units is counted. 7.1 Factory inspection
7.1.1 Factory inspection shall be carried out in accordance with GB2828, and a normal inspection double sampling plan shall be adopted. 7.1.2 Items for factory inspection, unqualified classification, inspection level and qualified quality level are shown in Table 7.208
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Inspection items
Water seepage of hollow handle
Angle of table knife
Surface roughness
Unstraightness and asymmetry
Difference in size and shape
Table knife position||t t||Installation gap
Drop point and indentation
7.2 Type inspection
GB/T15067.294
Corresponding clause
Technical requirements
Test method
Unqualified classification
Qualified quality level
Inspection level
7.2.1 Type inspection shall be conducted at least once every six months, and shall also be conducted when changing materials or processes. 7.2.2 Samples for type inspection shall be randomly selected from products produced in this cycle and qualified by factory inspection. Before type inspection, all samples to be inspected shall be inspected according to factory inspection items. If unqualified products are found, they shall be replaced with qualified products, and the reasons for unqualified products shall be analyzed and included in the type inspection report, but shall not be used as the basis for identification of type inspection results. 7.2.3 Type inspection shall be conducted in accordance with the provisions of GB2829, and a secondary sampling plan of discrimination level 1 shall be adopted. 7.2.4 The items, non-conforming categories, non-conforming quality level ROL, sample size and judgment array for type inspection are shown in Table 8. The hygiene requirements adopt a single sampling plan with judgment level 1. Table 8
Corresponding clauses
Inspection items
Impact resistance
Flash and fork strength 5.4.1
Fork strength
Firmness
Corrosion resistance
Heat deformation resistance
Hygiene requirements
Marking, packaging, transportation, storage
8.1 Marking
Indication requirements
Unqualified classification
Unqualified quality level
Original size
Number of courts
Group AcRe
8.1.1 Product marking
GB/T15067.2--94
The product marking may include a trademark, or may include a model, manufacturer's name and material characteristics. It may also be specified separately according to user requirements. 8.1.2 Inner packaging box markings
The inner packaging box markings include: product name and model specifications, trademark and date. 8.1:3 Outer packaging box markings
The delivery and receipt markings on the outer box should comply with the provisions of GB6388 and indicate the quality grade. High-end products should indicate; C
The packaging storage and transportation diagrams of "handle with care" and "afraid of moisture" should comply with the provisions of GB191; implement the standard number.
8.2 Packaging
8.2.1 Inner packaging
According to its purpose, paper, plastic, paper box or other materials with similar performance can be used. The materials should be intact, dry and tidy. The inner packaging should have a product certificate.
8.2.2 Outer packaging
The outer packaging box of the product is made of tile paper in accordance with the provisions of GB6543, and other packaging boxes with performance not lower than the above provisions can also be used. 8.3 Transportation
8.3.1 Handle with care during loading and unloading, and tumbling is prohibited. 8.3.2 It shall not be transported together with corrosive articles.
8.4.1 The storage place is for inventory. The stacking distance shall be not less than 200mm from the ground and not less than 500mm from the wall. The stacking room shall be ventilated. The stacking height shall not exceed 2.5m. The relative humidity around shall not exceed 80%. It is strictly forbidden to store with corrosive articles. 8.4.2 For those who meet the conditions of 8.4.1, the shelf life is one year. 210
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GB/T15067.2—94
Appendix A
Material composition
(reference)
A1 The materials used for high-end stainless steel tableware shall comply with the requirements of Table A1. Other grades with performance not lower than that specified above may also be used. Table A1
Chemical composition, %
Spoons, forks, ladles and blunt
Austenitic stainless steel
Knife and fork handles
Guards and
Ferritic stainless steel
Guards and martensitic stainless steel (low fork teeth)
Overall strength
Martensitic stainless steel (high
【Carbon】
Cr min
Note: Mo and V are optional.
A2 The martensitic stainless steel used for mid-range stainless steel tableware should comply with the provisions of GB3280 and GB1220. Additional remarks:
This standard is proposed by the Ministry of Light Industry of the People's Republic of China. Mo max
This standard is under the jurisdiction of the National Technical Committee for Standardization of Hardware Products, Sub-Technical Committee for Daily Use Hardware. This standard was drafted by Tianjin Tableware Company, Shanghai Tableware Factory, Xiamen Stainless Steel Products Factory, and Guangdong Province Panyu Dagang Tableware Factory.
The main drafters of this standard are Hei Zhaoming, Yuan Zhengang, Wang Dechun, Zhu Liuji, and Yang Zhencai. 211
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