This standard specifies the technical requirements, test methods and inspection rules for household electric food processing appliances (hereinafter referred to as "food processing appliances"). This standard applies to single-function and multi-function food processing appliances with an input power of no more than 600W and a one-time processing capacity of no more than 1kg of food. This standard does not apply to kitchen electric tools (such as can openers and knife sharpeners). QB/T 1739-1993 Household Electric Food Processing Appliances QB/T1739-1993 Standard download decompression password: www.bzxz.net

Light Industry Standard of the People's Republic of China
Information on Household Electric Food Processors
1 Subject Content and Scope of Application
QB/T 1739---93
This standard specifies the technical requirements, test methods and inspection rules for household electric food processors (hereinafter referred to as "food processors"). This standard is applicable to single-function and multi-function food processors with a power of no more than 60W and a food processing capacity of less than 1kg at a time. This standard is not applicable to kitchen electric appliances (such as can openers, knife sharpeners). 2 Reference standards
Metal Rockwell hardness test method
Metal Vickers hardness test method
GB 4340
GR#214
GB 2828
GB2829
GL 12321
GH1019
Determination of sound power level of household electrical appliances
Count sampling procedure and sample table for batch inspection (applicable to inspection of consecutive batches) Count sampling procedure and bundle sample table for periodic inspection (applicable to inspection of non-production process stability) Nomenclature of household electrical appliances
General rules for packaging of household electrical appliances
GR 4706. 1
Safety requirements for household and similar electrical appliancesGR05.30 Safety of household and similar electrical appliancesParticular requirements for electric food processors3 Terminology
3.1 Food
An appliance that can perform one or more functions specified in 3.2 to 3.3, as well as similar food processing functions. Note: Sometimes for the same appliance, the properties can be changed to perform different functions. 3.2 Whipping
Mixing gases (such as beating egg whites and cream).
3.3 Stirring
Meanwhile mixing and mixing gases (such as mixing cake batter). 3.4 Beating
Mix the solid and liquid and break the solid (such as beating soy milk). 3.5 Mixing
Mix the powder and liquid (such as kneading dough).
3.6 Minced meat
Push the meat to the discharging knife through the feeding screw and cut into small whip powder: 3.7 Cutting
Use a high-speed rotary knife to cut the food in the material cup into pieces (such as cutting meat, vegetables, fruits into small pieces, etc.). 3.8 Slicing
Use a rotating or reciprocating plate to cut the food into slices of different thicknesses (such as cutting meat and vegetables). Approved by the Ministry of Light Industry of the People's Republic of China on April 15, 1993 and implemented on December 1, 1993
3.9 Shredding
QB/T 1739---93
Use a rotating knife disc with small holes to cut or shred food (such as shredded meat or vegetables). 3.10 Specific volume
The volume of a unit mass disc measured when the food after beating is in a uniform and foamy state: MI/g. Specific volume disc capacity
Specific volume - filled with foamy substances - showing its own mass bacteria 3. 11 F and input power
.…The average value of input power measured during the whole processing process, W. 3.12 Addition efficiency
The number of rations processed by the food processor per minute and per watt of input power, /min, W, 3.13 Residual rate
The ratio of the mass of food that has not been formed after the addition to the total mass of the food processed in the test, expressed as a fraction, the mass of the unformed residue in the utensil × 100%. Residual rate
3.14 Splashing rate
The ratio of the mass of water ejected by the total mass of the food to the total mass of water before the test, expressed as a percentage. Splashing water quality
Splashing water quality
The water quality of the source addition cup
3. 15 Processing capacity
The mass of the product output per minute, g/min. 3.16 Slag
The fraction of the extruded slag relative to the mass of the original added food. 4 Product classification
According to the number of functions, food processors can be divided into single-function and multi-function. According to the way of use, food processors can be divided into handheld and desktop types. The food processor models are named as follows according to GB12324: si
Production unit improvement design code
Specification code: Input per capita rate (W)
Type code (type code description)
Production code: Food processor
Model code description:
H—Mixer: Www.bzxZ.net
N—Oil beater;
D—Egg beater:
Y—Liquid mixer
S—Food mixer;
F—Sieving;
J—Emulsifier;
Juice squeezer:
L—Vegetable and fruit centrifugal juicer;
R—Electric meat grinder (screw conveying machine): Q—Slicer;
P—Peeler:
G—Multi-function food processor;
O—Food holder.
5 Technical requirements
QB/T 1739 -- 93
5. 1 Food containers shall comply with the requirements of this standard and GB 47U6. 30, and shall be manufactured in accordance with the drawings and documents approved by the regulatory procedures. 5.2 General mechanical properties
5.2. 1 The toe cap is stable and the axial direction shall not be affected by the Fi. ormrm5.2.2 The material cup can be fastened to the base of the container separately without loosening or shaking. 5.2.3 The tool and accessories; the shaft head is properly equipped and closed to facilitate loading and unloading and replacement of accessories: 5.2.4 The cover of the material cup and the old material baffle shall have a sealing function and shall be able to effectively prevent the leakage of the processed food. The cover of the material cup and the mountain material baffle shall not automatically loosen due to the vibration of the food container during operation. 5.3 Appearance quality
5.3.1 The surface of plastic products such as the base, cup and accessories of food containers should be smooth, clean, without bubbles, cracks, burrs and line defects. 5.3.2 The surface of metal bottom parts such as small utensils should be polished and free of damage, contamination and rust spots. 5.4 Tool hardness
The hardness of the cutting knife and slicing knife of food containers shall be tested according to t.5 and shall comply with IIRC5U. 5.5g
The noise value of the A-weighted sound power level of food containers shall be tested according to G.6 and shall not exceed 80dB. 5.6 The whipping
food container shall be tested according to 6.7. The whipped egg mountain shall be soft and smooth, and look cake-like. Its maximum specific volume shall not be less than 1.5mL/5.7 The beating
food container shall be tested according to 6.6. The capacity shall not be less than 100g/mi1. The splash rate shall not be greater than 25%. 5.8 The lid of the splashing
food container shall be well sealed. After the test of 6.9, the splash rate (including paint leakage) shall not be less than 0.5%. 5.9 The operation
food container shall be tested according to 6.10. , the dough after kneading is smooth and tough, and does not stick to fingers, can be separated from the wall of the material cup, and the kneading time is not too long. 1.5min: The addition efficiency of dry flour should not be less than 1g/min·W5.10 Meat grinder
The meat grinder is tested according to 6.11, and its processing efficiency is not less than 1g/minW, and the residual rate in the rod does not exceed 12%. 5.11 Primary crushing
Food machine is tested according to 6.12, and the cut material should be uniform in particles, and the particles should not exceed 5mm. The shredding is completed, and the processing efficiency is not low! 2g/mit W.
5.12 Slicing
Food machine cuts radish slices or bean slices according to 6.13. The total addition time (excluding downtime) required should not exceed 30s, and the residual rate should not exceed 10%.
5.13 Shredding
The food shredder shall be tested according to 5.14. The required T time (excluding downtime) shall not exceed 304, and the residual rate shall not exceed 10%. 6 Test method
6.1 General requirements
The speed, working time and the ratio of the food used shall be recommended by the manufacturer. If the manufacturer does not recommend, follow the provisions of this standard. The food types used shall be in accordance with the provisions of Appendix A (reference parts) of this standard. If the food used is different from the provisions of Appendix A, the clear parameters of these foods should be given in the test report. Unless otherwise specified, the appliance should be operated according to the manufacturer's instructions. For food shredders with internal stirring function, the highest mark on the material cup shall be marked, and if it is not, it shall be verified according to this standard. 6.2 Test conditions
6.2.1 Power supply
QB/T 1739.. 93
The test shall be carried out within the range of ±1% variation of rated frequency and rated voltage. 6.2.2 Ambient temperature
Unless otherwise specified, the ambient temperature and the temperature of the device under test, materials and water shall be maintained at 20 ± 5 (Note: In tropical areas, the ambient temperature may be 27 ± 5, but the temperature shall be recorded. 6.2.3 Measuring instruments
The accuracy of electrical instruments shall not be less than Class 0.5 during type inspection and not less than Class 1 during strict inspection.
Pharmaceutical balance (range 500～1.000g) Sensitivity shall not be less than 0.5g, accuracy shall not be less than 0.5%; analytical instrument sensitivity shall not be less than 0.1g, accuracy shall not be less than 0.1%; timing instrument accuracy shall not be less than 0.5%
6.3. The best method for measuring input power
Since the load of the food processor is an unstable process from the beginning of adding food to the end, the input power must be measured using an electric meter. The test wiring diagram is shown in Figure 1.
T- transformer (white product transformer circuit?; kWi--· standard output meter; V-- medium and meter; S- food machine average input power calculation method:
use standard push electric clothes to read the total power consumption, while recording the number of power-on hours, according to the following formula. Q
average input power W;
2-- total power consumption, kw·h:
-- power-on time, h.
6.4 General mechanical properties and appearance test methods (4
5.2 and 5.3 requirements are qualified-use visual inspection and manual inspection. The axial case is measured with a commercial ruler, and the result is less than the requirement of 5.2.1.
6.5 Knife hardness test
According to GI 230 or GL 4340, it is measured on the Ludwig hardness tester. Each blade is separated from the knife by LI Measure two points at 1~-2m1m. The total hardness value of the chopping knife (two blades) is the average of the four points. If a Vickers hardness tester is used to measure the rat, the result should be converted into a Rockwell hardness value, and the measured hardness value should meet the requirements of 5.4
6.6 Noise test
Measure the A-weighted pressure level value according to GB A2L4, and calculate it into the A-weighted sound power level value. Place the food container on a 10mm thick foam plastic board and install the steel chopping knife. Open the highest speed, QR/F 1739.-- 93
The radius of the hemispherical blood is 1rl, and the distribution of the points is in accordance with (Figure 3 of iH4214\The position of the measuring points on the hemispherical measuring surface". The food container is loaded: the load is in accordance with the amount specified in 6.8, 1 or the amount of beating (factory selection), and after beating for 1min, the sound starts to be made, and the propeller can be covered. The test results shall meet the requirements of 5.5. 6.7 Whipping test
6.7.1 Select fresh eggs specified in Appendix A (reference), separate the egg whites, and weigh the mass 12 0g: Egg white temperature is 23±2°C. Put the egg white into a completely dry and oil-free cup (bowl) for beating, and record the beating time. Beat until the appearance requirement of 5.6 is met. 5.7.2 Measure specific volume After beating, immediately fill the specific volume plate with known mass and volume with the beaten egg white foam. The specific volume plate uses a culture surface with a diameter of 100 nm. Take a representative sample when filling. After filling, weigh the mass, calculate the specific volume, measure three times, take the average value, and subtract the volume that meets the requirements of 5. 6 Requirements
6-7.3 Results and Records
Time required to beat the specified protein (min): reach the maximum specific volume (ml./g);
The equipment and speed used (r/rmin).
6.8 Beating Test
6.B.1 Soak the full soybeans in cold water for 12~-2/h until they are completely swollen, drain the water, weigh 100g soybeans and 150g water, beat at high speed, and measure the time from time to time. The degree of beating can be adjusted in the middle, but the time must be stopped at the same time, until the pulp is full: filter the beaten pulp through medical gauze, and squeeze the juice by hand until it is squeezed out. It is allowed to rinse the beans with water and squeeze again, and then weigh the quality. 6.8.2 Results and records Record processing time (min); Record power consumption. Calculate average power (W); Calculate processing capacity (g/min); Calculate slag rate (%) Processing capacity and slag discharge rate should meet the requirements of Article 5. 6.9 Splash test Place absorbent paper that has been weighed before on the sides and bottom of the material cup and bowl, add water to 3/3 of the shear volume of the highest liquid level of the machine, drive the machine to run for 1 minute at the highest speed, and weigh the absorbent paper immediately after stopping. The difference between the absorbent paper and the original absorbent paper is the splash water. Take the average value of the test times, which meets the requirements of Article 5.8. Note: The absorbent paper quality should be weighed directly for analysis. 6.10 Operation Test
6.10.1 Add 25g flour and 125g cold water to the feed cup, chop with a chopping knife and add the weighed water from the feed scale at a low speed. While starting the machine, measure the time and power consumption until the requirements of 5 and 9 are met. Measure three times and take the average value. 6. 10.2 Results and Records
Record the operation time required ():
Record the power consumption, calculate the average power (W); calculate the processing efficiency of the flour (g/min, W), which should meet the requirements of 5.9. 6.11 Minced Meat Test
6.11.1 Cut the weighed pure lean fresh beef into 500g meat strips with a width and thickness slightly smaller than the pitch of the screw at the feed 11 and unlimited length. The temperature of the meat is the air temperature. Feed the meat strips into the meat grinder continuously (a small amount of water can be added for lubrication) and time and calculate the power consumption. After each mincing, clean the mincer and measure the weight of the remaining meat in the device (use absorbent paper to absorb the remaining meat and weigh the weight). Take the average value after one measurement. 6.11. 2 Results and records
Time required to complete the specified mincing (s); total power consumption of processing (k·h);
Calculate the processing efficiency (g/mil+W)
Calculate the remaining rate,
QB/T 1739—93
The processing efficiency and remaining rate meet the requirements of Article 5.10. 6.12 Mincing test
6. 12. 1 Cut 250g of pure lean fresh beef into blocks of about 20mm on each side. The temperature of the meat is 1:±2°C and put into the feed cup. The mincer is turned on high speed gear. At the same time, the time is closed and the power consumption is calculated. The results meet the requirements of 5.11. Measure three times and take the average value. 6.12.2 Results and records
Time required to complete cutting (s), total power consumption (kW·h); calculate processing efficiency (g/min·W), which should comply with the provisions of 5.11. 6.13 Slicing (carrot slices or chopped bean slices)
6.13.1 Wash carrots or chopped beans, soak them in water for 12~21h, and cut them into pieces that can stand upright at the feed port and whose length does not exceed the height of the feed port. After cutting, weigh 500g of the material and feed it into the feed port. Start at medium speed, allow the food to be pressed, and time the intervals. The interval between each feeding must be stopped and the timing should be stopped. When the material cup is full, it should be emptied and cut again, but the timing should be stopped. Each time, the residue on the knife disc is removed and the total weight is weighed. Measure three times and take the average value.
6.13.2 Results and records
Average time required to cut the standard food (s); total amount of residues:
Calculate the average residue rate (%), which should meet the requirements of Article 5.12. Record the type of food cut.
6.14 Shredding test
6.14.1 Wash the ten parties, soak them in cold water for 12 to 24 hours, cut them into a rectangle that can lie on the feed [, then weigh 00g and put it into the feed 1.], start medium speed, allow the food to be pressurized, and count at the same time. Stop the machine and stop the timing every time you want to add material. When the material cup is full, you can turn it over and cut it again, which can also be stopped and stopped. Clean the residue and unformed materials on the knife disc each time and weigh the total. Take the average value after three times. 6.14.2 Results and records
The average time required to cut the specified food (s); calculate the average remaining rate (%), which shall comply with the requirements of Article 5.13. Inspection rules
The inspection of food utensils is divided into factory inspection and type inspection. 7.] Regardless of factory inspection and type inspection, as long as fatal defects occur, the batch of products shall be judged as unqualified. 7.2 Factory inspection
7.2.1 For all products, each unit shall be inspected by the production and quality inspection department for the specified items, and shall be accompanied by a quality inspection certificate, instructions for use and warranty.
The items for factory inspection are items 1 to 7 in Table 1. 7.2.2 Factory inspection. The manufacturer shall also conduct a letter of approval inspection. The items for small factories to be inspected are items 8 to 12 in Table 1. The batch size, sampling plan, inspection level and qualified quality level of batch inspection shall be determined by the production quality inspection department or by negotiation between supply and demand according to (H2828).
7.2.3 Products that do not meet the factory inspection shall not be shipped or delivered. 7.3 Type test inspection
7.3.1 The items of type inspection are all items specified in GB4706.30 and this standard, see Table 1. No.
Installation inspection
Appearance inspection
Test items
|Marking, instruction manual, format
Safety inspection
General machine performance
Cold insulation electric muscle
Electric strength test
Valve rate determination
Anti-electric shock protection test
Splash test
Operation stability withdrawal
Child brake test
Valve movement test
1) Whipping
2) Sweeping
|) Operation
4) Dumpling
5,Cutting
5) Slicing
7 Cutting
Heating test
: Electrical strength test and condensation current test under working temperature
Source heat test
Overload protection
Cut durability test
Non-normal working
Stability related hazards
Mechanical strength inspection
Structure inspection
Internal working line
Component hazards
QB/T 1739
Standard clauses
6.3.6.4
Safety 2.2
Safety 16.3
Safety 5.1.8.4
Safety 5..6.8
Safety 20. 1 | | tt | 12
性12.6.13
性5. :3.6.11
安16,3.16. 4
安15
Fatal defect
Unqualified
Unqualified
Internal source connection
Connection and external
Parts and styles
Wire inspection
Test items
Power connection inspection
Length, specification
Entry sheath
Pull-off test
External wire connection
Grounding device
Screws and joints
Creep distance, electrical clearance and insulation distance Heat resistance, flame retardancy tracking
Emission, reproducibility and similar hazards
Tool strength determination
Drop test
QB/T 1739—93
Continued Table 1
Standard clauses
5, 4. 6, 5
Performance 5. 5.6. 6
Fatal defect
Unqualified
Unqualified
Note: From the functional test items of each product group, the manufacturer has designated 10 items with representative characteristics as the rejection type unqualified assessment, and the rest are (class non-qualified items). Functions that do not have are not assessed. In the standard clause column of the laboratory, "safety" means (B 4706.30. "Performance" means this standard. 3; The four indicators of the power cord are combined into one fatal defect. 7. 3.2 Type inspection is conducted in the following circumstances: New product trial production or small batch production; Continuous production: Regularly, at least once a year; Reproduction after more than half a year; When there are major changes in design, process, or materials; When the inspection results are significantly different from the previous type inspection; When the national quality supervision agency proposes the requirement for type inspection, the sample plan adopted for type inspection shall be in accordance with GB2829, and its discrimination level shall be For details, sample size, and level of unqualified quality, see 2. Table 2. Sampling plan. Discrimination level. General discrimination. Level 1. Second sampling. First sampling. Category A unqualified. 65. Unqualified quality index (RQI). Category B unqualified. 80. Category C unqualified. 7.3.4 Samples for type inspection shall be randomly selected from products that have passed factory inspection. Category R unqualified. Category C unqualified. 120. Category C unqualified. 7.3.5 For the classification of defect properties of test items, see Table 1. Any fatal defect shall be deemed unqualified for this type inspection. 8 Marking, packaging, transportation, storage
8.1 Marking
QB/T1739.93
Each food container should have a durable nameplate and be fixed in an easily visible position! The items that should be clearly marked on the nameplate should comply with the provisions of Chapter 7 of 4706.1.
8.2 Packaging
8.2.1 The packaging of food containers should comply with the provisions of 09. 8.7.7 The packaging box of food containers shall be subjected to the drop test according to the requirements of anti-corrosion packaging. The test method is based on the flow condition 2 in Appendix A4, Table A3 of GE1019. Test item 4.5.11 in Table 2 shall be qualified. 8.3 Transportation and storage
Food containers shall not be dropped or damaged by water during transportation and storage. In the state of unopening the original packaging, they shall be stored in a moisture-proof and well-ventilated warehouse. There shall be no corrosive gas in the surrounding area. 8.4 Warranty
Within one year from the month of sale, under normal use and storage, if the food container cannot work normally due to manufacturing quality problems, the manufacturer will repair, replace parts, or even replace the whole machine free of charge. If the ordering parties have an agreement, it shall be handled in accordance with the agreement. QR/T 1739—93
Appendix A
Regulation of Test Food
(Reference)
Regulation of food is to ensure that people who use the standard can get the most consistency and reproducibility, but this does not mean that they are superior to other materials.
A1 Eggs
Fresh eggs, not frozen. A2 Soybeans
Yellow beans within one year, free of insects, mold, dirt, clean and plump. A3 Flour
Fresh, dry and strong olives supplied by the market. 14 Pure lean fresh beef
Fresh lean beef without bones, tendons and oil, not frozen A5 Carrots
Fresh carrots, diameter not less than 20mm, 46 Potatoes
Fresh beans, about 10~-14 pieces/kg.
Additional Notes:
This standard was proposed by the Quality Standards Department of the Ministry of Light Industry and purchased by the National Standardization Center for Metal Products. The sub-standard was drafted by the Beijing Household Electrical Appliances Research Institute of the Ministry of Light Industry and the Guangzhou Household Electrical Appliances Research Institute of the Ministry of Machinery and Electronics. The main sponsors of this standard are Yan Xiujun, Gong Feng, Li Futian, Zhang Linian, and Zhang Lianshan:At least once a year; when re-production is conducted after an interval of more than half a year:
When there are major changes in design, process or materials; when the test results are significantly different from the last type inspection; when the national quality supervision agency proposes the requirement for type inspection. The sampling scheme adopted for type inspection shall be in accordance with GB2829. Its discrimination level, sample size, unqualified quality level, etc. are shown in Figure 2. Table 2
Sampling scheme
Discrimination level
General discrimination
Level 1
Second sampling
First time
Class A unqualified 65
Unqualified quality level (RQI)
Class B unqualified 80
7.3.4 Samples for type inspection shall be randomly selected from products that have passed factory inspection. R
C. Classification of defects in test items, see Table 1. Any fatal defect shall be deemed as unqualified in this type inspection. 8 Marking, packaging, transportation, storage
8.1 Marking
QB/T1739..93
Each food container shall have a durable nameplate fixed in an easily visible position! The items clearly marked on the nameplate shall comply with the provisions of Chapter 7 of EN 4706.1.
8.2 Packaging
8.2.1 The packaging of food containers shall comply with the provisions of 09. 8.7.7 The packaging box of food containers shall be subjected to the drop test according to the requirements of anti-corrosion packaging. The test method is based on the flow condition 2 in Appendix A4, Table A3 of GE1019. Test item 4.5.11 in Table 2 shall be qualified. 8.3 Transportation and storage
Food containers shall not be dropped or damaged by water during transportation and storage. In the state of unopening the original packaging, they shall be stored in a moisture-proof and well-ventilated warehouse. There shall be no corrosive gas in the surrounding area. 8.4 Warranty
Within one year from the month of sale, under normal use and storage, if the food container cannot work normally due to manufacturing quality problems, the manufacturer will repair, replace parts, or even replace the whole machine free of charge. If the ordering parties have an agreement, it shall be handled in accordance with the agreement. QR/T 1739—93
Appendix A
Regulation of Test Food
(Reference)
Regulation of food is to ensure that people who use the standard can get the most consistency and reproducibility, but this does not mean that they are superior to other materials.
A1 Eggs
Fresh eggs, not frozen. A2 Soybeans
Yellow beans within one year, free of insects, mold, dirt, clean and plump. A3 Flour
Fresh, dry and strong olives supplied by the market. 14 Pure lean fresh beef
Fresh lean beef without bones, tendons and oil, not frozen A5 Carrots
Fresh carrots, diameter not less than 20mm, 46 Potatoes
Fresh beans, about 10~-14 pieces/kg.
Additional Notes:
This standard was proposed by the Quality Standards Department of the Ministry of Light Industry and purchased by the National Standardization Center for Metal Products. The sub-standard was drafted by the Beijing Household Electrical Appliances Research Institute of the Ministry of Light Industry and the Guangzhou Household Electrical Appliances Research Institute of the Ministry of Machinery and Electronics. The main sponsors of this standard are Yan Xiujun, Gong Feng, Li Futian, Zhang Linian, and Zhang Lianshan:At least once a year; when re-production is conducted after an interval of more than half a year:
When there are major changes in design, process or materials; when the test results are significantly different from the last type inspection; when the national quality supervision agency proposes the requirement for type inspection. The sampling scheme adopted for type inspection shall be in accordance with GB2829. Its discrimination level, sample size, unqualified quality level, etc. are shown in Figure 2. Table 2
Sampling scheme
Discrimination level
General discrimination
Level 1
Second sampling
First time
Class A unqualified 65
Unqualified quality level (RQI)
Class B unqualified 80
7.3.4 Samples for type inspection shall be randomly selected from products that have passed factory inspection. R
C. Classification of defects in test items, see Table 1. Any fatal defect shall be deemed as unqualified in this type inspection. 8 Marking, packaging, transportation, storage
8.1 Marking
QB/T1739..93
Each food container shall have a durable nameplate fixed in an easily visible position! The items clearly marked on the nameplate shall comply with the provisions of Chapter 7 of EN 4706.1.
8.2 Packaging
8.2.1 The packaging of food containers shall comply with the provisions of 09. 8.7.7 The packaging box of food containers shall be subjected to the drop test according to the requirements of anti-corrosion packaging. The test method is based on the flow condition 2 in Appendix A4, Table A3 of GE1019. Test item 4.5.11 in Table 2 shall be qualified. 8.3 Transportation and storage
Food containers shall not be dropped or damaged by water during transportation and storage. In the state of unopening the original packaging, they shall be stored in a moisture-proof and well-ventilated warehouse. There shall be no corrosive gas in the surrounding area. 8.4 Warranty
Within one year from the month of sale, under normal use and storage, if the food container cannot work normally due to manufacturing quality problems, the manufacturer will repair, replace parts, or even replace the whole machine free of charge. If the ordering parties have an agreement, it shall be handled in accordance with the agreement. QR/T 1739—93
Appendix A
Regulation of Test Food
(Reference)
Regulation of food is to ensure that people who use the standard can get the most consistency and reproducibility, but this does not mean that they are superior to other materials.
A1 Eggs
Fresh eggs, not frozen. A2 Soybeans
Yellow beans within one year, free of insects, mold, dirt, clean and plump. A3 Flour
Fresh, dry and strong olives supplied by the market. 14 Pure lean fresh beef
Fresh lean beef without bones, tendons and oil, not frozen A5 Carrots
Fresh carrots, diameter not less than 20mm, 46 Potatoes
Fresh beans, about 10~-14 pieces/kg.
Additional Notes:
This standard was proposed by the Quality Standards Department of the Ministry of Light Industry and purchased by the National Standardization Center for Metal Products. The sub-standard was drafted by the Beijing Household Electrical Appliances Research Institute of the Ministry of Light Industry and the Guangzhou Household Electrical Appliances Research Institute of the Ministry of Machinery and Electronics. The main sponsors of this standard are Yan Xiujun, Gong Feng, Li Futian, Zhang Linian, and Zhang Lianshan:
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