Performance and test methods of non-stick surface of domestic metal cooking utensils for household food―Part 2:Test specification of non-stick performance and abrasion resistance
本部分規定了家用食品金屬烹飪器具（以下簡稱烹飪器具）不粘表面不粘性及1 Scope
This part of GB/T 32095 specifies the terms and definitions, test methods and test evaluation requirements for test specification of non-stick performance and abrasion resistance of non-stick surface of domestic metal cooking utensils for household food (hereinafter referred to as cooking utensils).
This part is applicable to the cooking utensil in which the metal is taken as matrix and the surface contacting food is subjected to non-stick coating treatment, including frying utensils, stewing utensils, rice cooking utensils and baking utensils.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
SB/T 10277-1997 Fresh hen eggs
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
cooking utensils
utensils that cook food by means of heating sources
3.2
non-stick surface
surface of cooking utensils contacting foods and, after being treated with coating, obtaining the non-stick performance
3.3
non-stick performance
the non-stick or hart-to-stick nature of cooking utensil surface contacted with foods
3.4
abrasion resistance
the ability of a non-stick surface to withstand abrasion
耐磨性測試規范的術語和定義、試驗方法、試驗評價要求。
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Test methods
5 Test evaluation requirements
Annex A (Informative) Main parameters of white corundum macrograins 1)
