ISO 8442-9:2018 specifies material and performance requirements and test method of ceramic blades of knives intended for use in the preparation of food.
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Sisällysluettelo
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Materials and construction
5 Performance requirements
5.1 Hardness of ceramic blades
5.2 Sharpness and edge retention
5.3 Impact resistance of inclined plane of ceramic blades
5.4 Bonding strength of the coating and printing of ceramic blades
5.5 Dishwasher safety
5.6 Resistance to thermal shock
6 Safety instructions
Annex A Metallography examination (normative)
Annex B Schematic diagram of impact resistance of inclined plane of ceramic blade (normative)
Annex C Bonding strength test apparatus for the coating and printing of ceramic blade (normative)
EN 1183:1997 Materials and articles in contact with foodstuffs - Test methods for thermal shock and thermal shock endurance
EN 12875-1:2005 Mechanical dishwashing resistance of utensils - Part 1: Reference test method for domestic articles
ISO 14705:2016 Fine ceramics (advanced ceramics, advanced technical ceramics) -- Test method for hardness of monolithic ceramics at room temperature
EN 1183:1997 Materials and articles in contact with foodstuffs - Test methods for thermal shock and thermal shock endurance
EN 12875-1:2005 Mechanical dishwashing resistance of utensils - Part 1: Reference test method for domestic articles
ISO 14705:2016 Fine ceramics (advanced ceramics, advanced technical ceramics) -- Test method for hardness of monolithic ceramics at room temperature
ISO 3452-1:2013 Non-destructive testing -- Penetrant testing -- Part 1: General principles
ISO 8442-1:1997 Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 1: Requirements for cutlery for the preparation of food
ISO 8442-5:2004 Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 5: Specification for sharpness and edge retention test of cutlery