SGS_厨具培训资料

1、 234Terms and definitions产品术语及定义Cookware 炊具炊具 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 用于在火炉、蒸煮机/架上、或烘烤箱内烹饪食物或饮料的腹凹形的容器器具Capacity 容量容量 volume of water held when the cookware is filled to t

2、he brim while standing on a level surface 将炊具容器至于水平面上盛满水至其边缘所能容纳的水的体积Usable capacity 有效容量有效容量 two thirds of the capacity 2/3 的炊具容量， （注意：真实的炊具有效容量因其所烹饪的食物的不同而异，这里给出的数值仅用于检测条件下的平均值，不可作为最终消费者的参考使用） 5Terms and definitions产品术语及定义Handle 手柄手柄 Projection integral with or affixed to the body of the cookware

3、and intended to facilitate the carrying and holding of the article in normal use 整体设计于或装配在炊具主体上， 便于使用中传送和把握炊具器具的部件Removable handle 可拆手柄可拆手柄 Handle designed to be attached and removed from the body of the cookware without the use of tools 不需要辅助工具，可自由拆卸的炊具手柄Knob 把手把手 short projection integral with or

4、affixed to the lid of the cookware to facilitate positioning or removal in normal use 整体设计于或装配在炊具盖子上， 便于上盖操作使用或移开的部件6Terms and definitions产品术语及定义Furniture 炊具装置炊具装置 generic term for handles and knobs 手柄和捏手的通称Non-stick coating 不粘涂层不粘涂层 coating applied to the interior of a cookware to achieve and anti-

5、adherent effect during cooking and facilitate cleaning 应用于炊具内面的涂层， 使食物在烹饪过程中免于粘附在炊具内表面和便于炊具的清洗Base diameter 底部直径底部直径 dimension, measured on the exterior bottom of the cookware, across the maximum circumference of contact when placed on a flat surface 将炊具置于一平面上，测量其外底部与平面接触的最大圆周直径7产品介绍- Cookware8产品介绍-

6、 Cookware Stock Pot 汤锅Frying Pan / Skillet 煎锅/长柄浅锅Griddle / grill pan 烘烤架Dutch Oven 炖汤罐Kettle 炖釜Double Boiler 双层蒸锅Pressure cooker 高压锅Egg Poacher 炖蛋锅Saute Pan / Omelet Pan 平底炒锅/ 煎蛋锅Steam Cooker 蒸汽蒸煮锅Roasting Pan 烤肉锅Wok 炒菜锅9 产品介绍- CookwareSaucepan 长柄炖锅 Frying Pan / Skillet 煎锅/长柄浅锅Griddle / grill pan 烘

7、烤架Dutch Oven 炖汤罐Kettle 炖釜Double Boiler 双层蒸锅Pressure cooker 高压锅Egg Poacher 炖蛋锅Saute Pan / Omelet Pan 平底炒锅/ 煎蛋锅Steam Cooker 蒸汽蒸煮锅Roasting Pan 烤肉锅Wok 炒菜锅Stockpot & Glass lid, has sturdily riveted handles for heavy loads 10产品介绍- CookwareSaucepan 长柄炖锅 Stock Pot 汤锅 Griddle / grill pan 烘烤架Dutch Oven 炖汤

8、罐Kettle 炖釜Double Boiler 双层蒸锅Pressure cooker 高压锅Egg Poacher 炖蛋锅Saute Pan / Omelet Pan 平底炒锅/ 煎蛋锅Steam Cooker 蒸汽蒸煮锅Roasting Pan 烤肉锅Wok 炒菜锅Stainless Steel Fry Pan, is perfect for omelets and French toast, ensuring food cooks and simmers without sticking .Tri-Ply is a 3 layer material of aluminum sandwic

9、hed between 2 skins of stainless steel. 11产品介绍- CookwareSaucepan 长柄炖锅 Stock Pot 汤锅Frying Pan / Skillet 煎锅/长柄浅锅Dutch Oven 炖汤罐Kettle 炖釜Double Boiler 双层蒸锅Pressure cooker 高压锅Egg Poacher 炖蛋锅Saute Pan / Omelet Pan 平底炒锅/ 煎蛋锅Steam Cooker 蒸汽蒸煮锅Roasting Pan 烤肉锅Wok 炒菜锅Griddle Pan with black wood removable hand

10、le, to cook steaks, chicken, fish, turkey, sausages and bacon The handles are extra long, firmly secured and heat resistant that stay cool to touch on the hob, griddled meat and fish, vegetables 12产品介绍- CookwareSaucepan 长柄炖锅 Stock Pot 汤锅Frying Pan / Skillet 煎锅/长柄浅锅Griddle / grill pan 烘烤架Kettle 炖釜Dou

11、ble Boiler 双层蒸锅Pressure cooker 高压锅Egg Poacher 炖蛋锅Saute Pan / Omelet Pan 平底炒锅/ 煎蛋锅Steam Cooker 蒸汽蒸煮锅Roasting Pan 烤肉锅Wok 炒菜锅Dutch ovens are heavy, relatively deep, pots with a heavy lid, designed to re-create oven conditions on the stovetop. The Dutch oven is wider and shorter than a stockpot. . 13产品介

12、绍- CookwareSaucepan 长柄炖锅 Stock Pot 汤锅Frying Pan / Skillet 煎锅/长柄浅锅Griddle / grill pan 烘烤架Dutch Oven 炖汤罐Double Boiler 双层蒸锅Pressure cooker 高压锅Egg Poacher 炖蛋锅Saute Pan / Omelet Pan 平底炒锅/ 煎蛋锅Steam Cooker 蒸汽蒸煮锅Roasting Pan 烤肉锅Wok 炒菜锅Stainless Steel Fish Kettle, Include a dishwasher-safe stainless rack ins

13、ide to lay your fish during the cooking14产品介绍- CookwareSaucepan 长柄炖锅 Stock Pot 汤锅Frying Pan / Skillet 煎锅/长柄浅锅Griddle / grill pan 烘烤架Dutch Oven 炖汤罐Kettle 炖釜Pressure cooker 高压锅Egg Poacher 炖蛋锅Saute Pan / Omelet Pan 平底炒锅/ 煎蛋锅Steam Cooker 蒸汽蒸煮锅Roasting Pan 烤肉锅Wok 炒菜锅Double boiler consists of two pans whe

14、re one sits inside of the other, is useful for steaming vegetables, meats, and fish. 15产品介绍- CookwareSaucepan 长柄炖锅 Stock Pot 汤锅Frying Pan / Skillet 煎锅/长柄浅锅Griddle / grill pan 烘烤架Dutch Oven 炖汤罐Kettle 炖釜Double Boiler 双层蒸锅Egg Poacher 炖蛋锅Saute Pan / Omelet Pan 平底炒锅/ 煎蛋锅Steam Cooker 蒸汽蒸煮锅Roasting Pan 烤肉锅

15、Wok 炒菜锅Pressure Cookers, helps to reduce cooking time without destroying the nutritional value of the food. A good pressure cooker is made of a highly conductive metal, like aluminum, or is made of stainless steel with a heavy aluminum or copper sandwiched base. It will have a number of safety featu

16、res, such as safety valves and automatic lid locks, and two or more pressure settings for versatility. 16产品介绍- CookwareSaucepan 长柄炖锅 Stock Pot 汤锅Frying Pan / Skillet 煎锅/长柄浅锅Griddle / grill pan 烘烤架Dutch Oven 炖汤罐Kettle 炖釜Double Boiler 双层蒸锅Pressure cooker 高压锅Saute Pan / Omelet Pan 平底炒锅/ 煎蛋锅Steam Cooker

17、 蒸汽蒸煮锅Roasting Pan 烤肉锅Wok 炒菜锅Stainless Steel Egg Poacher, includes a fry pan, an egg poacher insert for 4 non-stick egg cups, and a glass lid so you can see the eggs whilst they are poaching. 17产品介绍- CookwareSaucepan 长柄炖锅 Stock Pot 汤锅Frying Pan / Skillet 煎锅/长柄浅锅Griddle / grill pan 烘烤架Dutch Oven 炖汤罐K

18、ettle 炖釜Double Boiler 双层蒸锅Pressure cooker 高压锅Egg Poacher 炖蛋锅Steam Cooker 蒸汽蒸煮锅Roasting Pan 烤肉锅Wok 炒菜锅Saute Pan & Glass lid, has sturdily riveted handles for heavy loads, With the lid off its a frying pan, and with the lid on its a Saute Pan with many meals including curries, bolognaise etc.18产品介

19、绍- CookwareSaucepan 长柄炖锅 Stock Pot 汤锅Frying Pan / Skillet 煎锅/长柄浅锅Griddle / grill pan 烘烤架Dutch Oven 炖汤罐Kettle 炖釜Double Boiler 双层蒸锅Pressure cooker 高压锅Egg Poacher 炖蛋锅Saute Pan / Omelet Pan 平底炒锅/ 煎蛋锅Roasting Pan 烤肉锅Wok 炒菜锅Stainless Steel Pasta Steamer, which has silicon handle grips, be used for cooking

20、 pasta, vegetables, potatoes etc. 19产品介绍- CookwareSaucepan 长柄炖锅 Stock Pot 汤锅Frying Pan / Skillet 煎锅/长柄浅锅Griddle / grill pan 烘烤架Dutch Oven 炖汤罐Kettle 炖釜Double Boiler 双层蒸锅Pressure cooker 高压锅Egg Poacher 炖蛋锅Saute Pan / Omelet Pan 平底炒锅/ 煎蛋锅Steam Cooker 蒸汽蒸煮锅Wok 炒菜锅Aluminum Roaster With Rack, riveted cast

21、handles offer a good grip, even with thick oven gloves. And non stick scissor rack ensures cooking evenly 20产品介绍- CookwareSaucepan 长柄炖锅 Stock Pot 汤锅Frying Pan / Skillet 煎锅/长柄浅锅Griddle / grill pan 烘烤架Dutch Oven 炖汤罐Kettle 炖釜Double Boiler 双层蒸锅Pressure cooker 高压锅Egg Poacher 炖蛋锅Saute Pan / Omelet Pan 平底炒

22、锅/ 煎蛋锅Steam Cooker 蒸汽蒸煮锅Roasting Pan 烤肉锅Woks are typically lens-shaped. This allows a small pool of cooking oil to be heated to a high heat using relatively little fuel, while the outer areas of the wok are used to keep food warm after it has been fried in the oil 21CASE-NEWS FROM CPSC案例-来自美国消费品安全委员

23、会的消息22CASE-NEWS FROM CPSC案例-来自美国消费品安全委员会的消息23Construction 产品结构及检查The construction of a cookware shall conform to the following respective item炊具的结构应该符合下列各项n Stability 稳定性 The product shall be stable when placed empty without the lid on a 5 inclined surface in the least favorable position, except for

24、 products whose intrinsic design features preclude them from complying with this requirement, e.g. certain woks 将产品（不包括上盖）在最不利于稳定位置的方向上空置于5 的斜面上应保持稳定不倾倒，具备固有特性的炊具，如 炒锅，除外n Selection of handles 手柄的选择 n All cookware, excluding shallow items, with a capability great than 3.75L or a total weight of 5kg

25、when filled to capacity with water shall be fitted with two handles 所有炊具在其容量大于3.75L， 或其盛满水时的总重量大于5kg时，应该装有两个手柄， 浅锅除外24Construction 产品结构及检查n Hygiene 卫生 All surface intended to come into contact with food shall be easily cleanable under normal circumstances 在正常使用情形下，所有用于接触食物的炊具表面都要易于被清洗干净n Mechanical

26、hazards 机械结构危险 All components shall be free from burrs, splinters or sharp edges that could cause injury or discomfort to user 产品所有的部件不能有毛刺、碎片、或锐利边对使用者产生伤害或不舒适感25Construction 产品结构及检查n Handle position with respect to cookware 炊具手柄位置 The unit shall be a minimum clearance of 30mm between the handle and

27、 the horizontal projection of the base of the item of cookware at a point halfway along the handle assembly, in the case of side handle, the measurement is taken at the lowest point when they are held in normal use (see below figure) 炊具手柄中部至炊具底平面的最小间距至少为30mm，对于侧把手，测量其正常使用时的最低点至炊具底平面的最小间距26Constructi

28、on 产品结构及检查n Knob design 把手设计 It shall be possible to use the knob for its normal purposes without coming into contact with any high temperature surface that could cause injury the user; otherwise the manufacturer shall indicate in the instruction that the use of protection is required in order to en

29、sure a safe handling of the knob. 把手在正常使用时不可以接触到高温的表面而伤害到使用者，否则，制造商应该在使用说明书上指明为确保安全使用把手应采取安全保护措施n Lid design 上盖设计 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 +2N in any position. 上盖的设计应该满足自任何方向从炊具上移开上盖所使用的力应相当于

30、上盖自重+2N.27Construction 产品结构及检查nDimensions 尺寸尺寸 The points of measurement of any claimed dimensions shall made clear to the consumer, e.g. by means of a simple sketch 任何声称的尺寸的测量点均应该对消费者明确标示，例如，使用略图等方式nCapacity 容量容量 If a capacity is claimed, the actual capacity shall not be less than the claimed capac

31、ity. 对于声称的炊具容量，其实际的容量应该不小于声称的容量nDiameters 直径直径 the bottom base diameter of the cookware shall be equal to the claimed one 10mm 炊具底部直径应在其声称直径的 10 mm 偏差以内 Any other diameter of the unit shall be equal to the claimed one 5mm 其他部位的直径应在其声称直径的 5 mm 偏差以内Cookware- Measures28Construction 产品结构及检查nBase thickne

32、ss 底部厚度底部厚度 Measure the actual if a thickness is claimed for the base of the product. Shall be within 0.2mm of the label claim or clients spec. 29Construction 产品结构及检查nBase form 底部形状 See from below, the bottom mustnt be convex except for products whose intrinsic design features preclude them complyin

33、g with this requirement, e.g. certain woks 从炊具下面观察其底部，其底部不可以是弯曲凸起的形状，具备固有特性的炊具除外，如 炒菜锅。 Visual inspection by using a ruler as following:30Appearance 外观检查nAppearance 外观检查外观检查 The appearance defective describes blow are those most commonly found, but not covers all possible defects, may refer to our r

34、elevant work instruction for the final decisions. the appearance of cookware should conform to the followings: 外观应符合以下要求n Each part shall be excellently finished and free from deformation and flaw which are conspicuous.n 每个部分应该有很好的表面处理, 没有变形, 没有显著的裂纹,破裂n Corrosion resistant treatment of a cookware m

35、etal shall be good and the appearance shall be free from flash, burr and rustn 外壳的抗腐蚀处理要好, 表面不能有毛刺, 锈斑, 等n The finish of a plastic part shall be good and the appearance shall be from crack, notch, fissure and under molding 塑料部件应该足够好,表面不能有裂纹,凹槽, 开裂, 未成型部分31Appearance 外观检查n The fitting and attaching b

36、etween the body and fittings such as rivets, welds, the securing system and others shall be good 在本体与配件的装配连接上, 包括铆钉, 焊接点, 固定装置, 或其它结构均应该足够好n The handle and knob shall be free from defects such as deformation, dent mark, loosen, discoloration, etc. 手柄和把手均应该没有缺陷, 包括变形，凹痕，松动, 褪色等n A warning label, prin

37、ting information etc. for the purposes of marking for safety operation shall be easy to be seen and shall not be easily erased. 警告标识, 标签, 或印刷信息等, 应该容易被看到,且应该不容易被擦掉32Appearance 外观检查nNote: All inspection of defective shall be applied a standard condition for visual check and described as below: Distan

38、ce: at “50cm to 60cm” length from the unit under inspection Lighting: each side view under enough light of fluorescent lamp or similar to sunlight, and lay perpendicular to the surface under inspection Viewing angle and Time: view at an angle approximately 45 degrees from the front, and the part sha

39、ll be rotated to view all sides. The viewing time about 3-10 second per viewing side or zone (depends on the volume, size, or material of the product) Important surface: defined by client into 3 zones (please refer to clients specification for details), which are:Most critical area to be free of ble

40、mish (at inner side, outer wall of body, lid etc.)Important area accepts fewer blemishes only (at handle, knob etc.)Minor area and can be allow some concession or define by client (at rear or some hidden area, cannot or be difficult to touched area) 33Performance 产品性能Mechanical Safety on Handles and

41、 KnobsResistance to burning 手柄抗燃烧性手柄抗燃烧性 Put the flame of a lighter during 30s. Remove it and allow the handle to burn either until any flame self-extinguishes or for 15s, whichever occurs first. Observe whether any molten or burning material falls from the handle. 燃烧测试后，手柄不可以有融化，或燃烧料从手柄上滴落下来的现象34Pe

42、rformance 产品性能 Torque resistance 手柄扭力测试手柄扭力测试 Check manually the absence of play at the level of the handle fixing. It shall not be possible to turn manually the handle as in normal use. There shall show no any damage or securing failure by manually torque. 35Performance 产品性能 Bending resistance 手柄弯曲

43、测试手柄弯曲测试 The fixing system shall bear a bending stress of 100N. It shall not be possible to damage manually the fixing of the handle by applying a bending strength at its extremity. Note: There shall withstand a bending force without failure of the securing system, i.e. rivets, welds, etc. deformati

44、on or failure of the body or handle shall not count as a failure in this test. 36Performance 产品性能Thermal hazards 高温探测高温探测 for the following material, the maximum temperature shall not exceed:n Metal 55 Cn Plastic 70 Cn Wood 89 Cn Ceramic, glass, stone 66 C If the values exceed these limited, a warni

45、ng shall appear on the packaging or indicate in the instruction 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 14 mm spherical probe in diameter as below, any metal parts contained within the insulated area of the

46、furniture which exceed 55C37Performance 产品性能 Pouring 泼水测试 Fill the item with water. Tilt manually the product at constant speed. The liquid shall pour properly from the edge. There shall be no continuous dribbling appears along the body. Base stability under shock conditions 底部在冷热冲击条件下的稳定性 The botto

47、m shall not become convex when the item endures thermal shocks. Make sure that the concavity is regular and sufficient on the new samples 38Material 材料及要求General 一般要求一般要求 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 itCoating on bo