One, the appearance of quality
Standards require that the pan non-stick coating should be smooth, color, coverage, gloss should be basically uniform and consistent, no bubbles, no shedding, but also requires that the coating should be completely heat fusion, no dirt, cracks and bursting points and other obvious defects.
Two, handle load strength
Standard requirements for two-handle pot is W=1/2W1+3/2W2, while the single-handle pot is W=W1+3W2 (Note: W=load force, Wl=specimen self-gravitational force, W2=specimen maximum water gravity.) After the test, the handle bracket is not loose, not deformed, no cracks in the handle.
Three, the thickness of the matrix material
Product matrix material should be selected to meet the product performance requirements of aluminum and aluminum alloy materials. Frying pan, frying pan base material minimum thickness of 2.0mm and 2.5mm; cooking pot, milk pot base material minimum thickness of 1.6mm and 1.8mm. specified base material thickness has two considerations: one is to consider the product has a certain degree of strength; the second is to protect the non-stick coating. A non-stick pan used on gas stoves, if the matrix material is thin, will make the bottom of the pan metal transverse heat conduction area is reduced, resulting in uneven heat distribution, resulting in hot spots. These hot spots, if more than the coating to withstand the degree of non-stick coating will cause permanent damage to the non-stick coating, shortening the life of the non-stick pan.
Three, non-stick coating thickness
Standard requirements for frying pans, frying pans, the average thickness is greater than or equal to 25 microns; cooking pots and pans, milk pots and pans, the average thickness is greater than or equal to 20 microns. This is an important indicator of non-stick cookware, which will affect the service life and performance of non-stick cookware. In addition non-stick pan in the coating before the need for surface sandblasting cleanup, increase the roughness of the surface and increase the adhesion, thereby increasing the adhesion fastness and scratch resistance.
Four, fastness to adhesion
Standard:
1, the specimen will be immersed in boiling water for 15 minutes to remove, naturally cooled to room temperature and then dry with a soft cloth.
2, with a sharp single-sided blade tip and steel ruler or special scribing template in the coating carved 11 2.4mm apart 38mm long parallel scratches, and then along the perpendicular to the direction of the above scratches to repeat the above steps, the tip of the knife must penetrate the coating to the metal.
3. Use a single-sided transparent pressure-sensitive adhesive tape to adhere to the scratched area, the direction of the tape is parallel to a set of scratched lines. Rub the tape firmly with your fingernail to remove air from the adhesive area and maximize adhesion to the coating.
4. Pull one end of the tape with your finger and quickly pull it upward at a right angle of 90° for 3 consecutive times, using a new tape each time.
5. Rotate the scratch 90° and repeat steps 3 & 4 with a new tape.
After the test, the coating does not come off in the scratched area. The test is mainly to prevent the coating off, thus affecting the non-stick effect.
Fifth, scratch resistance
This is to test the coating against a variety of hard substances scratching ability and the coating itself, hardness, degree of curing, adhesion indicators.
Six, non-stick
Non-stick is an important indicator of non-stick cookware, involving the performance of the coating itself, but also the quality of the coating curing. According to the standard, the specimen will be glued with a soft cloth with vegetable oil, wipe the surface of the non-stick coating, wash with warm water with detergent, and then wash with water, wipe dry for omelette test, so as to identify the advantages and disadvantages of the non-stick pan non-stick.