GB/T 32095.4-2015Test specification on simulative test and evaluation methods with food for non-stick surface of domestic metal utensils for household food (English PDF)
家用食品金属烹饪器具不粘表面性能及测试规范 第4部分：食物模拟测试规范及评价方法
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
October 9, 2015
Implementation date
May 1, 2016
Scope
GB/T 32095.4-2015 is the English-translated version of 家用食品金属烹饪器具不粘表面性能及测试规范 第4部分：食物模拟测试规范及评价方法.
GB/T 32095.4-2015 is the Chinese standard "Performance and test methods of non-stick surface of domestic metal cooking utensils -- Part 4: Test specification of simulative test and evaluation methods".
Its scope clause reads: This Part of GB/T 32095 specifies the recipes, tools and equipment, test methods and evaluation methods of domestic metal cooking utensils (hereinafter referred to as cooking utensils) non-stick surface simulative test.
This Part is applicable to cooking utensils with non-stick surface, including frying utensils, cooking utensils, rice cookers, baking equipment. This Part is applied to product designer, developer and manufacturer.
Its clauses include recipes; tools and equipment; test methods; evaluation method. It was issued by the General Administration of Quality Supervision, Inspection and Quarantine on OCTOBER 9, 2015 and took effect on MAY 1, 2016.
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Document preview — GB/T 32095.4-2015
National Standard of the People's Republic of China
- ICS
- 97.040.60
- Classification
- Y 73
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Foreword3
- 1 Scope4
- 2 Recipes4
- 3 Tools and equipment5
- 4 Test methods6
- 5 Evaluation method6
Foreword
GB/T 32095 Performance and test methods of non-stick surface of domestic metal cooking utensils consists of the following four parts.
- Part 1. General requirement of performance;
- Part 2. Test specification of non-stick performance and abrasion resistance;
- Part 3. Test specification of corrosion resistance;
- Part 4. Test specification of simulative test and evaluation methods. This Part is the 4th part of GB/T 32095.
This Part was drafted in accordance with the rules given in GB/T 1.1-2009.
1 Scope
This Part of GB/T 32095 specifies the recipes, tools and equipment, test methods and evaluation methods of domestic metal cooking utensils (hereinafter referred to as cooking utensils) non-stick surface simulative test.
This Part is applicable to cooking utensils with non-stick surface, including frying utensils, cooking utensils, rice cookers, baking equipment. This Part is applied to product designer, developer and manufacturer.
2 Recipes
2.1 Tomato soup
Ingredients. 160 g tomato, 30 mL vinegar, 1000 mL water, 5 g salt;
Cooking method. add vinegar and water to the cooking utensil, sliced tomatoes and salt; heat to boiling on the heating source; keep for 5 min then take it out.
2.2 Fried potato chips
Ingredients. 450 g potatoes, 80 mL vegetable oil;
Cooking method. add vegetable oil to cooking utensil; after oil temperature rises, add potato chips to stir and fry; take it out after 6 min.
2.3 Sweet and sour pork ribs
Ingredients. 500 g small pig steak, 40 mL vegetable oil, 160 g tomato sauce, 10 g sugar;
Cooking method. add vegetable oil to cooking utensil; after oil temperature rises, add steaks to stir and fry; in 4 min, add tomato sauce and sugar and continue frying; take it out after 8 min. […]
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
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Related Standards
GB/T 32095.1-2015 — Performance and test methods of non-stick surface of domestic metal utensils for household food - Part 1: General requirement of performance
GB/T 32095.2-2015 — Performance and test methods of non-stick surface of domestic metal cooking utensils for household food—Part 2: Specification on non-stick performance and abrasion resistance
GB/T 32095.3-2015 — Performance and test methods of non-stick surface of domestic metal utensils for household food—Part 3: Test specification of corrosion resistance
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