Cookware — Domestic cookware for use on top of a stove ... EN 12983-1-2000.pdf · BS EN 12983-1:2000 This British Standard, having been prepared under the direction of the Consumer

BRITISH STANDARD BS EN 12983-1:2000 Incorporating Amendment No. 1

Cookware — Domestic cookware for use on top of a stove, cooker or hob —

Part 1: General requirements

The European Standard EN 12983-1:2000, with the incorporation of amendment A1:2004, has the status of a British Standard

ICS 97.040.60

�� Copyright European Committee for Standardization Provided by IHS under license with CEN

Not for ResaleNo reproduction or networking permitted without license from IHS

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BS EN 12983-1:2000

This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Committee, was published under the authority of the Standards Committee and comes into effect on 15 July 2000

© BSI 11 January 2005

ISBN 0 580 34642 0

National foreword

This British Standard is the official English language version of EN 12983-1:2000, including amendment A1:2004. It supersedes BS 6743:1987 and BS 7069:1988 which will be withdrawn immediately.

The UK participation in its preparation was entrusted to Technical Committee CW/9, Cooking and catering containers, which has the responsibility to:

A list of organizations represented on this committee can be obtained on request to its secretary.

Cross-referencesThe British Standards which implement international or European publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Search” facility of the BSI Electronic Catalogue or of British Standards Online.

This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application.

Compliance with a British Standard does not of itself confer immunity from legal obligations.

— aid enquirers to understand the text;

— present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed;

— monitor related international and European developments and promulgate them in the UK.

Summary of pages

This document comprises a front cover, an inside front cover, the EN title page, pages 2 to 30, an inside back cover and a back cover.

The BSI copyright notice displayed in this document indicates when the document was last issued.

Amendments issued since publication

Amd. No. Date Comments

15433 11 January 2005 Changes to Clause 2, Subclause 9.2 and Figure M.1

Copyright European Committee for Standardization Provided by IHS under license with CEN


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EUROPEAN STANDARD

NORME EUROPÉENNE

EUROPÄISCHE NORM

EN 12983-1 April 2000

+ A1 December 2004

ICS 97.040.60

English version

Cookware – Domestic cookware for use on top of a stove, cooker or hob – Part 1: General requirements

(includes amendment A1:2004)

Articles culinaires – Articles culinaires à usage domestique pour cuisinières et plaques de cuisson – Partie 1:

Prescriptions générales (inclut l’amendement A1:2004)

Kochutensilien – Haushaltskochgeschirre zur Verwendung auf einem Ofen, Herd oder Kochmulde – Teil 1: Allgemeine

Anforderungen (enthält Änderung A1:2004)

This European Standard was approved by CEN on 27 February 2000, and amendment A1 was approved by CEN on 21 October 2004. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the Central Secretariat or to any CEN member. This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

EUROPEAN COMMITTEE FOR STANDARDIZATION C O M I T É E U R O P É E N D E N OR M A LI S A T I O NEUR O P Ä IS C HES KOM I T EE F ÜR N OR M UNG

Central Secretariat: rue de Stassart, 36 B-1050 Brussels

© 2000 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members.

Ref. No. EN 12983-1:2000 + A1:2004 E



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Page 2 EN 12983-1:2000

Contents

PAGE

FOREWORD............................................................................................................................................ 3 1 SCOPE ............................................................................................................................................. 4 2 NORMATIVE REFERENCES .......................................................................................................... 4 3 TERMS AND DEFINITIONS ............................................................................................................ 5 4 MATERIALS..................................................................................................................................... 6 5 GENERAL CONDITIONS FOR TESTING ....................................................................................... 6 6 CONSTRUCTION............................................................................................................................. 6

6.1 GENERAL .................................................................................................................................... 6 6.2 GEOMETRY.................................................................................................................................. 7

7 FURNITURE ..................................................................................................................................... 8 7.1 GENERAL .................................................................................................................................... 8 7.2 RESISTANCE TO BURNING............................................................................................................. 8 7.3 HEAT RESISTANCE....................................................................................................................... 8 7.4 TORQUE RESISTANCE................................................................................................................... 9 7.5 BENDING STRENGTH. ................................................................................................................... 9 7.6 FATIGUE RESISTANCE. ................................................................................................................. 9 7.7 THERMAL HAZARDS...................................................................................................................... 9

8 COATINGS ON THE BODY AND THE LID..................................................................................... 9 8.1 VITREOUS ENAMEL ON STEEL AND CAST IRON ................................................................................ 9 8.2 ADHESION TEST FOR VITREOUS ENAMEL ON ALUMINIUM ............................................................... 10 8.3 HARD ANODIZED ALUMINIUM. ...................................................................................................... 10 8.4 ORGANIC EXTERNAL COATINGS................................................................................................... 10

9 PERFORMANCE............................................................................................................................ 11 9.1 POURING................................................................................................................................... 11 9.2 BASE STABILITY UNDER SHOCK CONDITIONS. ............................................................................... 11

10 PRODUCT INFORMATION........................................................................................................ 11 10.1 POINT OF SALE INFORMATION ..................................................................................................... 11 10.2 CARE AND USE INSTRUCTIONS .................................................................................................... 11

ANNEX A (NORMATIVE) TEST FOR RESISTANCE TO BURNING................................................... 13 ANNEX B (NORMATIVE) TEST FOR HEAT RESISTANCE OF FURNITURE.................................... 14 ANNEX C (NORMATIVE) TEST FOR RESISTANCE TO TORQUE.................................................... 15 ANNEX D (NORMATIVE) BENDING STRENGTH TEST..................................................................... 17 ANNEX E (NORMATIVE) HANDLE FATIGUE TEST........................................................................... 18 ANNEX F (NORMATIVE) TEST FOR THE INSULATING PROPERTIES OF FURNITURE ............... 20 ANNEX G (NORMATIVE) ADHESION TEST FOR VITREOUS ENAMEL ON ALUMINIUM .............. 23 ANNEX H (NORMATIVE) RESISTANCE TO STAINING OF ANODIZED COATINGS....................... 24 ANNEX J (NORMATIVE) RESISTANCE TO ALKALI OF ANODIZED ALUMINIUM.......................... 25 ANNEX K (NORMATIVE) PENCIL HARDNESS TEST FOR EXTERIOR ORGANIC COATINGS ..... 26 ANNEX L (NORMATIVE) POURING TEST .......................................................................................... 28 ANNEX M (NORMATIVE) BASE STABILITY UNDER SHOCK CONDITIONS................................... 29



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Foreword

This European Standard has been prepared by Technical Committee CEN/TC 194, Utensils in contact with food, the Secretariat of which is held by BSI.

This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by October 2000, and conflicting national standards shall be withdrawn at the latest by October 2000.

According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Czech Republic, Denmark, Finland, France, Germany, Greece, Iceland, Ireland, Italy, Luxembourg, Netherlands, Norway, Portugal, Spain, Sweden, Switzerland and the United Kingdom.

Foreword to amendment A1

This document (EN 12983-1:2000/A1:2004) has been prepared by Technical Committee CEN/TC 194 Utensils in contact with food, the Secretariat of which is held by BSI.

This Amendment to the European Standard EN 12983-1 shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by June 2005, and conflicting national standards shall be withdrawn at the latest by June 2005.

According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.



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1 Scope

This European Standard specifies safety and performance requirements for items of cookware for domestic use on top of a stove, cooker or hob. It is applicable to all cookware regardless of material or method of manufacture with the exceptions of those mentioned below. It is also applicable to cookware intended for use both “on top” and “in oven”.

It is not applicable to glass, ceramic and glass ceramic articles.

NOTE 1 The applicability of this standard and possible additional requirements and test procedures for these products are under consideration and are intended to be incorporated in a complementary standard.

This standard is not applicable to pressure cookers, stove top water kettles and coffee makers.

NOTE 2 Requirements and test procedures for resistance to pull of furniture, non-stick coatings, suitability for various heat sources and suitability for use in automatic dishwasher are under study and will be covered by a complementary standard.

2 Normative references

This European Standard incorporates by dated or undated reference, provisions from other publications. These references are cited at the appropriate places in the text and the publications are listed hereafter. For dated references, subsequent amendments to or revisions of any of these publications apply to this European Standard only when incorporated in it by amendment or revision. For undated references the latest edition of the publication referred to applies.

EN 30-1-1, Domestic cooking appliances burning gas – Part 1-1: Safety – General.

EN 2536:1995, Aerospace series – Hard anodizing of aluminium alloys.

EN ISO 2064, Metallic and other inorganic coatings – Definitions and conventions concerning the measurement of thickness.

EN ISO 2360, Non-conductive coatings on non-magnetic basis metals – Measurement of coating thickness – Eddy current method.

EN ISO 2409:1994, Paints and varnishes – Cross-cut test (ISO 2409:1992).

ISO 2742, Vitreous and porcelain enamels – Determination of resistance to boiling citric acid.

ISO 2744, Vitreous and porcelain enamels – Determination of resistance to boiling water and water vapour.

ISO 2747, Vitreous and porcelain enamels – Enamelled cooking utensils – Determination of resistance to thermal shock.

ISO 4532, Vitreous and porcelain enamels – Determination of the resistance of enamelled articles to impact – Pistol test.

EN ISO 10093, Plastics – Fire tests – Standard ignition sources.



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3 Terms and definitions

For the purposes of this European Standard, the following terms and definitions apply.

3.1 cookware utensil, in the form of a hollow container, intended for use in the cooking of food or beverages on the top of a stove, cooker or hob, and/or in a oven

3.2 fixing system attachment method, or methods, utilized in fastening a handle to the body of an item of cookware or to fix a knob to a lid

3.3 capacity volume of water held when the cookware is filled to the brim while standing on a level surface

3.4 usable capacity two thirds of the capacity

NOTE The true usable capacity of the cookware varies with the food being cooked. The figure given here is an average value intended for use in test situations only and not as information to the consumer.

3.5 handle projection integral with or affixed to the body of the cookware and intended to facilitate the carrying and holding of the article in normal use

3.6 removable handle handle designed to be attached and removed from the body of the cookware without the use of tools

3.7 knob short projection integral with or affixed to the lid of the cookware to facilitate positioning or removal in normal use

3.8 shallow items cookware of overall internal depth 1/3 or less of the interior diameter at the rim

3.9 furniture generic term for handles and knobs

3.10 non-stick coating coating applied to the interior of a cookware to achieve an anti-adherent effect during cooking and facilitate cleaning

3.11 base diameter dimension, measured on the exterior bottom of the cookware, across the maximum circumference of contact when placed on a flat surface



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4 Materials

Cookware shall be made of materials of a type and purity that, under normal conditions of use, present no toxic hazards nor in any way affect the organoleptic qualities of food prepared in it.

5 General conditions for testing

Unless otherwise specified, the tests shall be carried out at an ambient temperature of (23 ± 5) °C.

When a failure in a test could be caused by the stresses set up by a previous test, the failed test shall be repeated on a new product.

6 Construction

6.1 General

6.1.1 Stability

The product shall be stable when placed empty without the lid on a 5° inclined surface in the least favourable position, except for products whose intrinsic design features preclude them from complying with this requirement, e.g. certain woks.

6.1.2 Selection of handles

All cookware, excluding shallow items, with a capacity greater than 3,75 l or a total weight of 5 kg when filled to capacity with water shall be fitted with two handles.

6.1.3 Hygiene

All surfaces intended to come into contact with food shall be easily cleanable under normal circumstances.

6.1.4 Mechanical hazards

All components shall be free from burrs, splinters or sharp edges that could cause injury or discomfort to the user.

6.1.5 Handle position with respect to cookware

Handles shall be positioned above the centre of gravity of an item of cookware when filled with water to its capacity. For shallow items there shall be a minimum clearance of 30 mm between the handle and the horizontal projection of the base of the item of cookware at a point halfway along the handle assembly. In the case of side handles, the measurement is taken at the lowest point where they are held in normal use (see Figure 1).

Dimensions in millimetres

Figure 1 — Handle position



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6.1.6 Knob design

It shall be possible to use the knob for its normal purposes without coming into contact with any surface whose temperature exceeds the values given in 7.7 for the relevant materials.

6.1.7 Lid design

The design of the lid shall be such that it shall be possible to remove it from the body using a force equal to the weight of the lid +2 N in any position at a temperature of (23 ± 5) °C. This test shall be carried out both before and after bringing a quantity of water, equal to the usable capacity, to the boil and allowing it to cool to ambient temperature. The lid shall remain in place throughout the boiling and cooling stages. If the lid is fitted with a locking device, this test shall be carried out with the device disengaged.

6.2 Geometry

6.2.1 Dimensions

The points of measurement of any claimed dimensions shall be made clear to the consumer, e.g. by means of a simple sketch.

6.2.2 Capacity

If a capacity is claimed, the actual capacity shall not be less than the claimed capacity.

6.2.3 Diameters

Any diameter claimed for the base shall be within ±10 mm of the average of two measurements of the actual diameter taken at right angles to one another.

Any other claimed diameter shall be within ±5 mm of the average of two measurements of the actual diameter taken at right angles to one another.

6.2.4 Base thickness

If a thickness is claimed for the base of a product, the average thickness of the base shall be greater than 85 % of the claimed thickness. The average thickness shall be measured as described in Figure 2 considering all points defined except the centre.

If more than 22 % of the base area is deliberately deformed for aesthetic or functional reasons, either internally or externally, no claim for base thickness shall be made.



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Key 1 – Measuring points d = Base diameter

Figure 2 — Measuring points

6.2.5 Base form

The base, when viewed from beneath, shall not be convex except for products whose intrinsic design features preclude them complying with this requirement, e.g. certain woks.

7 Furniture

7.1 General

It is not the intention that all these tests shall be passed in sequence. Except where otherwise stated each test shall stand alone.

7.2 Resistance to burning

A handle shall not melt or drip molten and/or burning material when tested in accordance with annex A. Any burning shall self-extinguish within 15 s of the removal of the flame. Once extinguished the handle material shall not spontaneously re-ignite.

7.3 Heat resistance

All furniture designed to be attached to the main body of a product shall be free from cracks and blisters after completion of the test described in annex B for a temperature of 150 °C ± 5 °C for 1 h. Purely decorative features, e.g. thermoplastic inlays or sleeves, are exempt from this requirement.



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7.4 Torque resistance

When tested in accordance with annex C, the movement of the handle shall be no more than 10° in either direction. There shall be no damage affecting the function caused to the handle, ferrule or fixing system by this test.

7.5 Bending strength

A handle fixing system shall withstand a bending force of 100 N when tested as described in annex D, without failure of the securing system, i.e. rivets, welds, etc. Deformation or failure of the body or handle shall not count as a failure in this test, except where the part of the handle which failed is part of the fixing system.

7.6 Fatigue resistance

A handle assembly shall withstand 15 000 cycles, without permanent distortion or permanent loosening of the handle or its fixing system, when tested as described in annex E. Distortion of less than 5 % of the handle length measured at the end of the handle is ignored unless it affects safety or function.

7.7 Thermal hazards

For the following materials, the maximum temperature shall not exceed:

a) metal 55 °C

b) plastics 70 °C

c) wood 89 °C

d) ceramic, glass, stone 66 °C

when tested as described in annex F.

If the values exceed these limits, the manufacturer shall indicate in the instructions (see 10.2) that the use of protection is required in order to ensure a safe handling of the cookware.

It shall not be possible to touch, with a spherical probe 14 mm in diameter, any metal part contained within the insulated portion of the furniture which exceeds 55 °C when tested as described in annex F.

8 Coatings on the body and the lid

NOTE Coatings may be decorative, non-stick, protective or energy related.

8.1 Vitreous enamel on steel and cast iron

8.1.1 Boiling citric acid test

When the interior enamel coat is tested in accordance with ISO 2742 the maximum acceptable weight loss shall be 5,0 g/m2 for the liquid phase and 10,0 g/m2 for the vapour phase over a test period of 24 h.

8.1.2 Boiling water test

When the interior enamel coat is tested in accordance with ISO 2744 the maximum acceptable weight loss shall be 1,5 g/m2 for the liquid phase and 3,0 g/m2 for the vapour phase over a test period of 24 h.



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8.1.3 Thermal shock test

When tested in accordance with ISO 2747, the minimum acceptable failure temperature shall be 280 °C.

8.1.4 Resistance to impact

When tested in accordance with ISO 4532, the exterior enamel shall resist a minimum impact of 20 N, showing no damage greater than 2 mm after 24 h.

8.2 Adhesion test for vitreous enamel on aluminium

When tested as described in annex G, exposure of the base metal shall not exceed 3 mm from the test edge.

8.3 Hard anodized aluminium

8.3.1 Thickness

The minimum average thickness of an anodized layer shall be 25 µm when measured as specified in EN ISO 2064 and EN ISO 2360.

This check shall be carried out only where the hard anodized coating is not covered by a separate coat of a different material.

8.3.2 Stain resistance

When tested as described in annex H, there shall be no staining visible on any surface intended to come into contact with food.

8.3.3 Alkali resistance

When tested as described in annex J, there shall be no loss of the insulating properties of the coating of any surface intended to come into contact with food.

8.3.4 Hardness

Coatings claimed to be hard anodized shall have a hardness greater than 350 HV 0,5 or equivalent.

8.4 Organic external coatings

8.4.1 Cross-cut adhesion test

There shall be no removal of the coating greater than classification 2 when tested as described in EN ISO 2409 for hard substrates, with the following modifications:

a) precondition the test piece by immersing in continuously boiling water for 15 min, allowing it to cool at ambient temperature and wiping it dry;

b) repeat 7.2.6 of EN ISO 2409:1992 a further 3 times applying the tape at 90° to the previous application each time.

8.4.2 Pencil hardness test

When tested on the base as described in annex K, the minimum acceptable hardness shall be 2 H.



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8.4.3 Pencil hardness test at elevated temperatures

When tested on the base as described in annex K, with the test surface held at 200 °C, the minimum acceptable hardness shall be H.

NOTE Extreme care should be taken in carrying out this test to avoid burns.

9 Performance

9.1 Pouring

When tested as described in annex L, the liquid shall flow cleanly from the rim. There shall be no continuous dribbling but individual droplets may flow back on to the sidewall.

Items of cookware provided with a pouring lip shall be tested to satisfy this requirement only at the pouring lip.

Shallow products, e.g. frypans and omelette pans, shall only be tested if they are provided with a pouring lip.

9.2 Base stability under shock conditions

When tested as described in annex M, the base shall not become convex.

This requirement is applicable only when the product is claimed as being for use on a solid plate or on a glass ceramic hob either with radiant or halogen heaters. This requirement does not apply to products claimed as being only for use on a gas or radiant ring.

10 Product information

10.1 Point of sale information

All products or their packaging shall be labelled with the following information so that it is visible at the point of sale:

a) an indication as to the type, material and size of the product, e.g. 0,5 l milkpan or 25 cm frypan;

b) a listing of the heating source types for which the product is suitable;

c) the name of the manufacturer, importer or retailer and reference of the product.

NOTE Item b) may be achieved by the use of generally accepted symbols. Suitable symbols are under consideration.

10.2 Care and use instructions All products shall be accompanied by appropriate care, safety and use instructions including the following:

a) advice on preparation before first use;

b) advice on cleaning after use;

c) advice on care of furniture;

d) advice on obtaining optimum energy efficiency;

e) general safety advice (see also 7.7);



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f) specific advice on the care of non-stick surfaces, if appropriate;

g) specific safety instructions and warnings on the inherent dangers if the product is to be used for deep frying. In particular a specified fill level which should not be exceeded;

h) specific safety advice on the dangers of aluminium bases on stainless steel pans if allowed to boil dry;

i) advice on what to do if the product proves to be unsatisfactory;

j) name and contact address of manufacturer, importer or retailer.



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Annex A (normative)

Test for resistance to burning

A.1 Apparatus

A.1.1 Laboratory burner, ignition source P/PF2 as specified in EN ISO 10093 having a barrel length of 100 mm ± 10 mm and an internal diameter of 9,5 mm ± 0,3 mm. Do not equip the barrel with an end attachment such as a stabilizer.

A.1.2 Clamp, or other means of attaching the cookware firmly to a rigid base throughout the test, e.g. a G-clamp.

NOTE The environment of the test should be such that no deterioration or movement of the flame occurs. Also a facility should be provided for the extraction of any fumes immediately after the test.

A.2 Procedure

A.2.1 Attach the cookware to the rigid base.

A.2.2 Position the burner, alight, with airhole closed, so that the tip of the flame just touches the underside of the end of the combustible part of the handle (see Figure A.1). By means of the gas flow adjust the flame height to 30 mm ± 2 mm. Ensure that the air hole is closed throughout the test.


Figure A.1 — Resistance to burning

A.2.3 Expose the handle to the flame for 30 s ± 1 s, remove the flame and allow the handle to burn either until any flame self-extinguishes or for 15 s, whichever occurs first. Observe whether any molten or burning material falls from the handle during this period.

A.2.4 Measure and record the length of time the handle continues to burn following the removal of the flame.



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Annex B (normative)

Test for heat resistance of furniture

B.1 Apparatus

B.1.1 An air circulating oven capable of maintaining the set temperature ±2 °C.

B.1.2 A means of measuring the duration of the test ±1 min.

B.2 Procedure

B.2.1 Bring oven to the required temperature.

B.2.2 Place the item to be tested in the oven.

B.2.3 Allow oven to return to the set temperature.

B.2.4 Start timer and maintain the oven at the required temperature for the specified time.

B.2.5 Remove test item, place on a dry surface and allow to cool to ambient temperature.

B.2.6 Visually examine the test item (reference distance 250 mm) for any damage. Record findings.



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Annex C (normative)

Test for resistance to torque

C.1 Apparatus

NOTE A suitable form of the equipment is shown in Figure C.1.

C.1.1 A lever, 1 m long of weight 1 kg ± 0,1 kg including the attachment and the pointer, capable of being affixed to a handle in such a way that its centre coincides with the centre of the handle and there is no movement between the lever and the handle.

C.1.2 A means of attaching the test mass (C.1.5) to each end of the lever (C.1.1).

C.1.3 A method of firmly fixing the cookware under test in such a way that the test bar is level.

C.1.4 A method of measuring the angle of displacement of the handle under test as described in Figure C.1.

C.1.5 Test mass, of 1,0 kg, capable of being suspended from each end of the test lever.

Dimension in millimetres

Key

1 – Balanced lever 2 – Load = 1 kg

Figure C.1 — Resistance to torque



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C.2 Procedure

C.2.1 Precondition the cookware by subjecting it to the heat resistance test given in annex B.

C.2.2 Firmly affix the test lever to the handle assembly under test at a point halfway along the length of the handle, ignoring any hanging loops or other devices which are not an integral part of the handle fabric.

C.2.3 Affix complete assembly to test rig and adjust until test lever is level.

C.2.4 Apply the test mass to left side of test lever, allow lever to stabilize for 30 s and note angular displacement.

C.2.5 Transfer mass to right side of test lever, allow to stabilize for 30 s and note angular displacement.

C.2.6 Check handle and fixing system and record any damage.



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Annex D (normative)

Bending strength test

D.1 Apparatus

D.1.1 A means of applying a vertical force of 100 N to the handle under test.

D.1.2 A D-section loading bar, diameter 10 mm ± 1 mm, to transmit the applied force evenly across the handle under test (see Figure D.1).

D.1.3 A means of attaching the cookware firmly to a horizontal rigid base throughout the test.


Key 1 – Loading bar 2 – Force

Figure D.1 — Arrangement for bending strength test for single handled pan or long handle or double handled pan

D.2 Procedure

D.2.1 Attach the cookware firmly to the rigid base so that the contacting face of the loading bar is 10 mm ± 1 mm from the end of the handle (see Figure D.1), ignoring any hanging attachment which is not an integral part of the handle.

D.2.2 Apply the load, gradually without shock, to the handle, until the load is supported or the fixing system fails.

D.2.3 Examine failed systems to ascertain cause of failure.



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Annex E (normative)

Handle fatigue test

E.1 Apparatus

E.1.1 A means of continuously raising and lowering a loaded item of cookware, from a level surface covered by a rubber plate (thickness 5 mm; hardness 50 ± 10 Shore), 25 times per minute by means of its handle.

NOTE The general form of a suitable apparatus is shown in Figure E.1.

E.1.2 Materials allowing the cookware to be steadily loaded during the test, for example aluminium oxide, mesh size 46.


Key 1 – Circular cam 2 – Circular cam in low position 3 – Circular cam in high position O = Cam centre R = Rotation centre

Figure E.1 — Handle fatigue test



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E.2 Procedure

E.2.1 Precondition the cookware by subjecting it to the heat resistance test described in annex B.

E.2.2 Attach the cookware securely to the apparatus, as shown in Figure E.1, appropriate to the type and number of handles. Ensure that it sits flat on the table and that there is a gap of 1 mm between the cam and the follower when the cam is at its lowest point.

E.2.3 Place into the cookware a loading (W) equivalent to 1,5 times the mass of water (V) at the capacity of the cookware.

E.2.4 Run the apparatus for the required number of cycles. After which, remove the cookware from the apparatus and examine and record any permanent damage to the handle or fixing system.



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Annex F (normative)

Test for the insulating properties of furniture

F.1 Apparatus

F.1.1 A domestic gas hob, complying with EN 30-1-1 with burners rated as in Table F.2 below, supplied with butane to grade G 30 as specified in EN 30-1-1 and regulated to 28 mbar to 30 mbar, set up as shown in Figure F.1.


Key 1 – wall of 500 mm high minimum 2 – side screen of 500 mm high minimum

height of ceiling of 2,50 m minimum

Figure F.1 — Test for the insulating properties of furniture



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Page 21 EN 12983-1:2000

Figure F.2 a – Long handle

Figure F.2 b - Knob

Figure F.2 c – Side flange handle

Figure F.2 d – Loop handle

Figure F.2 — Points for temperature measurement

F.1.2 A manometer, suitable for monitoring the line pressure of the gas supply.

F.1.3 Equipment, for measuring the temperature of the furniture at the points specified in Figure F.2, e.g. fine wire thermocouples.

NOTE The thermocouples should be chosen and positioned in such a way that they have the minimum effect on the temperature of the part under test.

F.1.4 Tap water

F.1.5 Oil with a flash point above 215 °C.

NOTE Test liquids featuring no harmful or dangerous properties are still under consideration.

F.1.6 A method of measuring the temperature of the contents during the test.



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Page 22 EN 12983-1:2000

F.2 Procedure

F.2.1 Ensure that there is no extraction of air from the test site during the test.

F.2.2 Centre the utensil test with lid (if applicable) in position and with the contents specified in Table F.1 on the heat source indicated in Table F.2 positioned as shown in Figure F.1.

F.2.3 Ignite the gas and adjust until the periphery of the flame equals the base diameter of the utensil under test. For non-circular bases the diameter of the flame shall correspond with the largest circle included in the base.

F.2.4 Bring the contents to the temperature specified in Table F.1.

F.2.5 As soon as this temperature is reached, reduce the heat source to the minimum necessary to maintain this temperature.

F.2.6 After 30 min, note the temperatures at the points specified in Figure F.2 and in 7.7.

Table F.1 — Test contents and test temperatures

Utensil Liquid Fill to Temperature

Saucepan casserole Water 50 % of capacity Boiling

Frypan

Saute pan

Oil 10 mm from bottom 200 °C

Deep fryer Oil 50 % of capacity 200 °C

Table F.2 — Characteristics of the gas burner

Base diameter

mm

Rating of heat source

KW

Burner diameter

mm

D ≤ 200

200 < D ≤ 220

D > 220

1,5

2,3

3,0

~ 60

~ 75

~ 30

NOTE The visible perimeter of the flame should not exceed the base diameter D.



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Page 23 EN 12983-1:2000

Annex G (normative)

Adhesion test for vitreous enamel on aluminium

G.1 Principles

A test specimen, cut from a complete product, is immersed in an aqueous solution of antimony trichloride at ambient temperature for a period of 20 h.

G.2 Reagents

G.2.1 Antimony trichloride, 10 g/l solution, prepared by dissolving 10 g of analytical grade antimony trichloride in 1 l of distilled or deionized water.

Prepare a fresh solution on the day of the test. Do not use wet or damp SbCl3.

NOTE Antimony trichloride is very hygroscopic and should be stored under suitable conditions.

G.2.2 Degreasing agent.

G.3 Test specimens

The test specimen shall be free from pitting, lumps, depressions or blow holes.

Each specimen, cut with a saw from a complete product, shall have one cut edge, the test edge, at least 150 mm long.

The test edge shall be filed smooth at 90° to the coated face.

G.4 Procedure

G.4.1 Fill a suitable container with fresh test solution (G.2.1) to a depth of at least 160 mm.

G.4.2 Degrease the test specimen with a suitable solvent and rinse in deionized water.

G.4.3 Suspend the test specimen in the test solution so that the test edge is at least 150 mm deep in the solution.

G.4.4 After 20 h immersion at ambient temperature (18 to 28) °C, wash the specimen in deionized water and air dry.

G.4.5 Inspect the enamel coating adjacent to the test edge for flaking of the coating from the base metal. Measure and record the dimensions of the base exposed by any such flaking.



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Page 24 EN 12983-1:2000

Annex H (normative)

Resistance to staining of anodized coatings

H.1 Apparatus

A means of raising the temperature of the sample and the solution to (25 ± 5) °C and maintaining them at that temperature during the test.

H.2 Reagents

H.2.1 A (40 ± 5) % v/v aqueous solution of nitric acid (HNO3) solution, freshly prepared on the day of the test.

H.2.2 Dye, Aluminium Blue 2LW dye solution prepared by dissolving 1 g in 50 ml distilled water.

H.3 Procedure

H.3.1 Apply a drop of the nitric acid (H.2.1) to the anodized surface and allow to stand for (120 ± 5) s.

H.3.2 Wash the test area thoroughly with running water and dry with a clean, dry cloth.

H.3.3 Apply a drop of the dye solution (H.2.2) to the test area and allow it to remain for (300 ± 10) s.

H.3.4 Wash the test area thoroughly and dry with clean, dry cloth.

H.3.5 Visually examine the test area to ascertain if the oxide coating has taken up any of the dye.



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Page 25 EN 12983-1:2000

Annex J (normative)

Resistance to alkali of anodized aluminium

J.1 Apparatus

J.1.1 A means of raising the temperature of the sample and the solution to 35 °C and maintaining them at that temperature during the test.

J.1.2 Multi-meter, or any meter capable of measuring the electrical conductivity between the coating and the substrate, operating at 9 V.

J.2 Reagents

J.2.1 5 % Sodium hydroxide solution, freshly prepared on the day of the test.

J.2.2 Degreasing agent: any substance which will degrease the test specimen without leaving any residue.

J.3 Procedure

J.3.1 Remove sufficient of the oxide coating to allow contact by the multi-meter probe from an area close to the test area (the contact area).

J.3.2 Clean the test area with the degreasing agent; rinse with deionized water and dry.

J.3.3 Raise sample and test solution to 35 °C.

J.3.4 Apply the sodium hydroxide solution to the test area to cover at least a 10 mm diameter spot to a depth greater than 2 mm, allow to sit for 2 min at a temperature of 35 °C.

J.3.5 Rinse the solution from the test area with deionized water and dry.

J.3.6 Apply the multi-meter probes between the contact area and any point of the surface not under test. Note any current flow.

J.3.7 Apply the multi-meter probes between the test area and the contact area and check if there is a difference in current flow from that found in J.3.6.



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Page 26 EN 12983-1:2000

Annex K (normative)

Pencil hardness test for exterior organic coatings

K.1 Apparatus

K.1.1 Clutch pencils, for 2 mm lead.

K.1.2 Leads, for pencil (K.1.1) in all hardnesses from HB to 5 H with the ends ground perpendicular to their long axes and free from chips or nicks.

K.1.3 A means of drawing the pencil across the test surface at an angle of 45° to it and incorporating a method of applying loads of 8 N and 4 N to the pencil lead.

NOTE A suitable type of apparatus is shown in Figure K.1.

Key 1 – Direction of pull 2 – Clutch pencil 45° to test surface

Figure K.1 – Arrangement for pencil hardness test

K.1.4 A means of raising the test surface to a temperature of 200 °C and maintaining it at that temperature for the duration of the test.

K.2 Procedure (ambient temperature test)

K.2.1 Set up apparatus (K.1.3) with a 5 H lead loaded to 8 N ± 0,2 N.

K.2.2 Draw the apparatus across 25 mm of an untouched area of the test surface.

K.2.3 If the lead has cut a clean path through the coating, repeat steps K.2.1 and K.2.2 reducing the grade of the lead by one step each time until it fails to cut a clean path through to the substrate.

K.2.4 Report the hardness of the coating as the hardness of the first lead which failed to cut a clean path through to the substrate.



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Page 27 EN 12983-1:2000

K.3 Procedure (elevated temperature test)

K.3.1 Raise the temperature of the test surface to 200 °C and maintain at that temperature.

K 3.2 Set up apparatus (K.1.3) with a 5 H lead loaded to 4 N ± 0,2 N.

K.3.3 Draw the apparatus across 25 mm of an untouched area of the test surface.

K.3.4 If the lead has cut a clean path through the coating, repeat steps K.3.2 and K.3.3 reducing the grade of the lead by one step each time until it fails to cut a clean path through to the substrate.

K.3.5 Report the hardness of the coating as the hardness of the first lead which failed to cut a clean path through to the substrate.



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Page 28 EN 12983-1:2000

Annex L (normative)

Pouring test

L.1 Apparatus

L.1.1 A means of tilting the article under test smoothly about its horizontal axis at 6 degrees per second.

L.1.2 A supply of tap water of no particular purity, but free of any kind of surface tension lowering agent.

L.2 Procedure

L.2.1 Clean the article under test to remove any grease or oil. Rinse thoroughly to remove all traces of detergent and dry.

L.2.2 Affix article under test to the apparatus.

L.2.3 Fill article with water to its usable capacity.

L.2.4 Operate apparatus at 6 °/s until half its contents have poured away. Observe the action and note any dribbling.

L.2.5 Return article to its original position at 6 °/s. Note any dribbling.



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Page 29 EN 12983-1:2000

Annex M (normative)

Base stability under shock conditions

M.1 Apparatus

M.1.1 Means for measuring the concavity of the article under test, e.g. dial gauge mounted on a flat bearing.

M.1.2 Aluminium-block, as given in Figure M.1, suitable to meet the requirements of M.2.2.

Key 1 – Diameter 5

2-220 + mm

2 – Edge 0,5°/45 broken 3 – Heat source 4 – Hole for thermocouple Material: Aluminium (min 96 %) Surface: hard anodized, black 682 (in accordance with EN 2536:1995), coating thickness 25 µm

Figure M.1 — Aluminium block

M.1.3 Temperature control equipment, capable of maintaining the temperature of the surface of the aluminium block at (350 ± 25) °C.

M.1.4 Equipment, capable of measuring surface temperature, response time 2 s maximum.

M.1.5 Wooden block, with a surface area larger than the base area of the cookware under test.



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Page 30 EN 12983-1:2000

M.2 Procedure

M.2.1 Measure and record the cold state base concavity of the product under test.

M.2.2 Adjust heat setting on the aluminium block (M.1.2) to give a stabilized temperature of (350 ± 25) °C.

M.2.3 Place the empty test piece on the heated aluminium block and allow to reach (200 ± 5) °C, measured on the interior base of the cookware.

M.2.4 On reaching temperature, place the cookware on wooden block (M.1.5) and pour an amount of water at (20 ± 5) °C, equal to 50 % of the capacity, into it within 5 s.

M.2.5 Leave the cookware on the wooden block for 30 s.

M.2.6 Remove cookware from block and cool down to (20 ± 5) ºC by immersing in water.

M.2.7 Repeat steps M.2.3 to M.2.6 for 4 more cycles.

M.2.8 Measure and record the base concavity.

M.2.9 Repeat steps M.2.3 to M.2.8 until the individual differences between three consecutive concavity measurements are less than 0,03 mm or until a total of 40 thermal shocks have been completed, whichever is first.

NOTE The heat source should remain active throughout the test.



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blankCopyright European Committee for Standardization Provided by IHS under license with CEN


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BS EN 12983-1:2000

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Cookware — Domestic cookware for use on top of a stove ... EN 12983-1-2000.pdf · BS EN 12983-1:2000 This British Standard, having been prepared under the direction of the Consumer