SGS_廚具培訓(xùn)資料

1、 234Terms and definitions產(chǎn)品術(shù)語及定義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 用于在火爐、蒸煮機(jī)/架上、或烘烤箱內(nèi)烹飪食物或飲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 將炊具容器至于水平面上盛滿水至其邊緣所能容納的水的體積Usable capacity 有效容量有效容量 two thirds of the capacity 2/3 的炊具容量， （注意：真實的炊具有效容量因其所烹飪的食物的不同而異，這里給出的數(shù)值僅用于檢測條件下的平均值，不可作為最終消費者的參考使用） 5Terms and definitions產(chǎn)品術(shù)語及定義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 整體設(shè)計于或裝配在炊具主體上， 便于使用中傳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 不需要輔助工具，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 整體設(shè)計于或裝配在炊具蓋子上， 便于上蓋操作使用或移開的部件6Terms and definitions產(chǎn)品術(shù)語及定義Furniture 炊具裝置炊具裝置 generic term for handles and knobs 手柄和捏手的通稱Non-stick coating 不粘涂層不粘涂層 coating applied to the interior of a cookware to achieve and anti-

5、adherent effect during cooking and facilitate cleaning 應(yīng)用于炊具內(nèi)面的涂層， 使食物在烹飪過程中免于粘附在炊具內(nèi)表面和便于炊具的清洗Base diameter 底部直徑底部直徑 dimension, measured on the exterior bottom of the cookware, across the maximum circumference of contact when placed on a flat surface 將炊具置于一平面上，測量其外底部與平面接觸的最大圓周直徑7產(chǎn)品介紹- Cookware8產(chǎn)品介紹-

6、 Cookware Stock Pot 湯鍋Frying Pan / Skillet 煎鍋/長柄淺鍋Griddle / grill pan 烘烤架Dutch Oven 燉湯罐Kettle 燉釜Double Boiler 雙層蒸鍋Pressure cooker 高壓鍋Egg Poacher 燉蛋鍋Saute Pan / Omelet Pan 平底炒鍋/ 煎蛋鍋Steam Cooker 蒸汽蒸煮鍋Roasting Pan 烤肉鍋Wok 炒菜鍋9 產(chǎn)品介紹- CookwareSaucepan 長柄燉鍋 Frying Pan / Skillet 煎鍋/長柄淺鍋Griddle / grill pan 烘

7、烤架Dutch Oven 燉湯罐Kettle 燉釜Double Boiler 雙層蒸鍋Pressure cooker 高壓鍋Egg Poacher 燉蛋鍋Saute Pan / Omelet Pan 平底炒鍋/ 煎蛋鍋Steam Cooker 蒸汽蒸煮鍋Roasting Pan 烤肉鍋Wok 炒菜鍋Stockpot & Glass lid, has sturdily riveted handles for heavy loads 10產(chǎn)品介紹- CookwareSaucepan 長柄燉鍋 Stock Pot 湯鍋 Griddle / grill pan 烘烤架Dutch Oven 燉湯

8、罐Kettle 燉釜Double Boiler 雙層蒸鍋Pressure cooker 高壓鍋Egg Poacher 燉蛋鍋Saute Pan / Omelet Pan 平底炒鍋/ 煎蛋鍋Steam Cooker 蒸汽蒸煮鍋Roasting Pan 烤肉鍋Wok 炒菜鍋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產(chǎn)品介紹- CookwareSaucepan 長柄燉鍋 Stock Pot 湯鍋Frying Pan / Skillet 煎鍋/長柄淺鍋Dutch Oven 燉湯罐Kettle 燉釜Double Boiler 雙層蒸鍋Pressure cooker 高壓鍋Egg Poacher 燉蛋鍋Saute Pan / Omelet Pan 平底炒鍋/ 煎蛋鍋Steam Cooker 蒸汽蒸煮鍋Roasting Pan 烤肉鍋Wok 炒菜鍋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產(chǎn)品介紹- CookwareSaucepan 長柄燉鍋 Stock Pot 湯鍋Frying Pan / Skillet 煎鍋/長柄淺鍋Griddle / grill pan 烘烤架Kettle 燉釜Dou

11、ble Boiler 雙層蒸鍋Pressure cooker 高壓鍋Egg Poacher 燉蛋鍋Saute Pan / Omelet Pan 平底炒鍋/ 煎蛋鍋Steam Cooker 蒸汽蒸煮鍋Roasting Pan 烤肉鍋Wok 炒菜鍋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產(chǎn)品介

12、紹- CookwareSaucepan 長柄燉鍋 Stock Pot 湯鍋Frying Pan / Skillet 煎鍋/長柄淺鍋Griddle / grill pan 烘烤架Dutch Oven 燉湯罐D(zhuǎn)ouble Boiler 雙層蒸鍋Pressure cooker 高壓鍋Egg Poacher 燉蛋鍋Saute Pan / Omelet Pan 平底炒鍋/ 煎蛋鍋Steam Cooker 蒸汽蒸煮鍋Roasting Pan 烤肉鍋Wok 炒菜鍋Stainless Steel Fish Kettle, Include a dishwasher-safe stainless rack ins

13、ide to lay your fish during the cooking14產(chǎn)品介紹- CookwareSaucepan 長柄燉鍋 Stock Pot 湯鍋Frying Pan / Skillet 煎鍋/長柄淺鍋Griddle / grill pan 烘烤架Dutch Oven 燉湯罐Kettle 燉釜Pressure cooker 高壓鍋Egg Poacher 燉蛋鍋Saute Pan / Omelet Pan 平底炒鍋/ 煎蛋鍋Steam Cooker 蒸汽蒸煮鍋Roasting Pan 烤肉鍋Wok 炒菜鍋Double boiler consists of two pans whe

14、re one sits inside of the other, is useful for steaming vegetables, meats, and fish. 15產(chǎn)品介紹- CookwareSaucepan 長柄燉鍋 Stock Pot 湯鍋Frying Pan / Skillet 煎鍋/長柄淺鍋Griddle / grill pan 烘烤架Dutch Oven 燉湯罐Kettle 燉釜Double Boiler 雙層蒸鍋Egg Poacher 燉蛋鍋Saute Pan / Omelet Pan 平底炒鍋/ 煎蛋鍋Steam Cooker 蒸汽蒸煮鍋Roasting Pan 烤肉鍋

15、Wok 炒菜鍋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產(chǎn)品介紹- CookwareSaucepan 長柄燉鍋 Stock Pot 湯鍋Frying Pan / Skillet 煎鍋/長柄淺鍋Griddle / grill pan 烘烤架Dutch Oven 燉湯罐Kettle 燉釜Double Boiler 雙層蒸鍋Pressure cooker 高壓鍋Saute Pan / Omelet Pan 平底炒鍋/ 煎蛋鍋Steam Cooker

17、 蒸汽蒸煮鍋Roasting Pan 烤肉鍋Wok 炒菜鍋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產(chǎn)品介紹- CookwareSaucepan 長柄燉鍋 Stock Pot 湯鍋Frying Pan / Skillet 煎鍋/長柄淺鍋Griddle / grill pan 烘烤架Dutch Oven 燉湯罐K

18、ettle 燉釜Double Boiler 雙層蒸鍋Pressure cooker 高壓鍋Egg Poacher 燉蛋鍋Steam Cooker 蒸汽蒸煮鍋Roasting Pan 烤肉鍋Wok 炒菜鍋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產(chǎn)品介

19、紹- CookwareSaucepan 長柄燉鍋 Stock Pot 湯鍋Frying Pan / Skillet 煎鍋/長柄淺鍋Griddle / grill pan 烘烤架Dutch Oven 燉湯罐Kettle 燉釜Double Boiler 雙層蒸鍋Pressure cooker 高壓鍋Egg Poacher 燉蛋鍋Saute Pan / Omelet Pan 平底炒鍋/ 煎蛋鍋Roasting Pan 烤肉鍋Wok 炒菜鍋Stainless Steel Pasta Steamer, which has silicon handle grips, be used for cooking

20、 pasta, vegetables, potatoes etc. 19產(chǎn)品介紹- CookwareSaucepan 長柄燉鍋 Stock Pot 湯鍋Frying Pan / Skillet 煎鍋/長柄淺鍋Griddle / grill pan 烘烤架Dutch Oven 燉湯罐Kettle 燉釜Double Boiler 雙層蒸鍋Pressure cooker 高壓鍋Egg Poacher 燉蛋鍋Saute Pan / Omelet Pan 平底炒鍋/ 煎蛋鍋Steam Cooker 蒸汽蒸煮鍋Wok 炒菜鍋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產(chǎn)品介紹- CookwareSaucepan 長柄燉鍋 Stock Pot 湯鍋Frying Pan / Skillet 煎鍋/長柄淺鍋Griddle / grill pan 烘烤架Dutch Oven 燉湯罐Kettle 燉釜Double Boiler 雙層蒸鍋Pressure cooker 高壓鍋Egg Poacher 燉蛋鍋Saute Pan / Omelet Pan 平底炒

22、鍋/ 煎蛋鍋Steam Cooker 蒸汽蒸煮鍋Roasting Pan 烤肉鍋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-來自美國消費品安全委員

23、會的消息22CASE-NEWS FROM CPSC案例-來自美國消費品安全委員會的消息23Construction 產(chǎn)品結(jié)構(gòu)及檢查The construction of a cookware shall conform to the following respective item炊具的結(jié)構(gòu)應(yīng)該符合下列各項n Stability 穩(wěn)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 將產(chǎn)品（不包括上蓋）在最不利于穩(wěn)定位置的方向上空置于5 的斜面上應(yīng)保持穩(wěn)定不傾倒，具備固有特性的炊具，如 炒鍋，除外n Selection of handles 手柄的選擇 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， 或其盛滿水時的總重量大于5kg時，應(yīng)該裝有兩個手柄， 淺鍋除外24Construction 產(chǎn)品結(jié)構(gòu)及檢查n Hygiene 衛(wèi)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，所有用于接觸食物的炊具表面都要易于被清洗干凈n Mechanical

26、hazards 機(jī)械結(jié)構(gòu)危險 All components shall be free from burrs, splinters or sharp edges that could cause injury or discomfort to user 產(chǎn)品所有的部件不能有毛刺、碎片、或銳利邊對使用者產(chǎn)生傷害或不舒適感25Construction 產(chǎn)品結(jié)構(gòu)及檢查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間距至少為30mm，對于側(cè)把手，測量其正常使用時的最低點至炊具底平面的最小間距26Constructi

28、on 產(chǎn)品結(jié)構(gòu)及檢查n Knob design 把手設(shè)計 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. 把手在正常使用時不可以接觸到高溫的表面而傷害到使用者，否則，制造商應(yīng)該在使用說明書上指明為確保安全使用把手應(yīng)采取安全保護(hù)措施n Lid design 上蓋設(shè)計 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. 上蓋的設(shè)計應(yīng)該滿足自任何方向從炊具上移開上蓋所使用的力應(yīng)相當(dāng)于

30、上蓋自重+2N.27Construction 產(chǎn)品結(jié)構(gòu)及檢查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 任何聲稱的尺寸的測量點均應(yīng)該對消費者明確標(biāo)示，例如，使用略圖等方式nCapacity 容量容量 If a capacity is claimed, the actual capacity shall not be less than the claimed capac

31、ity. 對于聲稱的炊具容量，其實際的容量應(yīng)該不小于聲稱的容量nDiameters 直徑直徑 the bottom base diameter of the cookware shall be equal to the claimed one 10mm 炊具底部直徑應(yīng)在其聲稱直徑的 10 mm 偏差以內(nèi) Any other diameter of the unit shall be equal to the claimed one 5mm 其他部位的直徑應(yīng)在其聲稱直徑的 5 mm 偏差以內(nèi)Cookware- Measures28Construction 產(chǎn)品結(jié)構(gòu)及檢查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 產(chǎn)品結(jié)構(gòu)及檢查nBase form 底部形狀 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 從炊具下面觀察其底部，其底部不可以是彎曲凸起的形狀，具備固有特性的炊具除外，如 炒菜鍋。 Visual inspection by using a ruler as following:30Appearance 外觀檢查nAppearance 外觀檢查外觀檢查 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: 外觀應(yīng)符合以下要求n Each part shall be excellently finished and free from deformation and flaw which are conspicuous.n 每個部分應(yīng)該有很好的表面處理, 沒有變形, 沒有顯著的裂紋,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 外殼的抗腐蝕處理要好, 表面不能有毛刺, 銹斑, 等n The finish of a plastic part shall be good and the appearance shall be from crack, notch, fissure and under molding 塑料部件應(yīng)該足夠好,表面不能有裂紋,凹槽, 開裂, 未成型部分31Appearance 外觀檢查n The fitting and attaching b

36、etween the body and fittings such as rivets, welds, the securing system and others shall be good 在本體與配件的裝配連接上, 包括鉚釘, 焊接點, 固定裝置, 或其它結(jié)構(gòu)均應(yīng)該足夠好n The handle and knob shall be free from defects such as deformation, dent mark, loosen, discoloration, etc. 手柄和把手均應(yīng)該沒有缺陷, 包括變形，凹痕，松動, 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. 警告標(biāo)識, 標(biāo)簽, 或印刷信息等, 應(yīng)該容易被看到,且應(yīng)該不容易被擦掉32Appearance 外觀檢查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 產(chǎn)品性能Mechanical Safety on Handles and

41、 KnobsResistance to burning 手柄抗燃燒性手柄抗燃燒性 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. 燃燒測試后，手柄不可以有融化，或燃燒料從手柄上滴落下來的現(xiàn)象34Pe

42、rformance 產(chǎn)品性能 Torque resistance 手柄扭力測試手柄扭力測試 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 產(chǎn)品性能 Bending resistance 手柄彎曲

43、測試手柄彎曲測試 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 產(chǎn)品性能Thermal hazards 高溫探測高溫探測 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 產(chǎn)品性能 Pouring 潑水測試 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 底部在冷熱沖擊條件下的穩(wěn)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