AIHAT耐刮耐磨測試

1、dupont teflon. finishes global cookware test method protocoltitle: accelerated in-home abuse test aihat測試gctmp number : 4 revision number : 2 date of revision : july 22, 2003 date of expiring: july 22, 2006 file: gctmp04 - aihat test - rev2 .doc written by : k. batzer modified by : qpt team approved

2、 by : segment product leader: martina m. welcher (1) purpose 目的to measure the durability (scratch and abrasion) of a coating system under in-use conditions by simulation of an accelerated cooking exposure using metal utensils.通過使用金屬器具來模擬加速廚房烹飪條件的方法來評價涂料體系在使用條件下的耐用性（耐刮和耐磨）。(2) principle 原理to measure

3、differences in scratch and abrasion resistance by simulating in-home cooking conditions. 通過模擬廚房烹飪條件來評價涂料的耐刮性和耐磨性。(3) apparatus 儀器3.1 cooking surface 烹飪表面3.2 timer 計時器3.3 surface contact pyrometer or i.r. temperature recorder 表面接觸高溫計或紅外記溫儀3.4 metal whisk 金屬打蛋器3.5 metal spatula - minimum length of edg

4、e - 7.5 cm (3 inch) 金屬鏟-邊沿最少長7.5 cm (3 inch)3.6 stainless steel knife - minimum blade length - 12.5 cm (5 inch) - maximum blade length 15 cm (6 inch) 不銹鋼餐刀，刀刃最短12.5 cm (5 inch)，最長15 cm (6 inch)。3.7 4-tined fork - stainless grade 18/8 or 18/10. 四個有齒的不銹鋼鋼叉3.8 table spoons 調羹(4) preparation 準備4.1 egg m

5、ixture 雞蛋混合液472 ml water (16 oz) 2 dozen eggs 472ml水(16 oz) ，2打雞蛋4 table spoons salt (15 cc) 4調羹食鹽mix in blender 混合攪拌4.2 1 whole egg 一個完整雞蛋4.3 "tomato sauce" mix 番茄醬混合液na - 943 ml tomato sauce (32 oz) 北美地區(qū)-943 ml番茄醬8 tablespoons salt (30 cc) 8調羹食鹽(30 cc)dilute with water to 3780 ml total (

6、1 gallon) ph = 4.1 (+/- 0.4). adjust ph if necessary with hcl or naoh 1 n. 用水稀釋至3780 ml (1 gallon)，用1 n的hcl 或naoh調節(jié)ph = 4.1 (+/- 0.4)。eur - 1 can of 800 gr. double concentrate tomato sauce. 1罐800克的濃縮番茄醬160 gr. of salt 160克食鹽dilute with 3 liters water. adjust ph if necessary with hcl and naoh 1 n. 用3

7、升水稀釋至 (1 gallon)，用1 n的hcl 或naoh調節(jié)ph = 4.1 (+/- 0.4)。(5) procedure 程序5.1 precautions and special instructions 防護措施和特殊指示a maximum of 5 pans tested per group simultaneously. 每組最多同時測試5個鍋1 control pan and 4 test specimen comprises a group. a control is used to monitor the variations in manual execution o

8、f testing. 一個受控鍋與四個被測鍋形成一組，受控鍋用來監(jiān)控與手動測試的差別。measure the temperature of the pan at a midway point between the center of the pan and the side wall where the handle is attached with a contact pyrometer or i.r. recorder. 用接觸式高溫儀或紅外記溫儀來測試鍋中心與安裝手柄的側壁的中點的溫度safety conditions and consistency considerations l

9、maximum temperature for hamburger cooking is (475- 500 f) (232-246c)漢堡包烹飪最大溫度是(475- 500 f) (232-246c)。l maximum temperature for egg cooking is (500-525'f) (260 -274 c) 煎雞蛋最大溫度是(500-525'f) (260 -274 c)l rotate test pans (clockwise or counterclockwise) after each cooking cycle 每個烹飪循環(huán)周旋轉被測鍋（順時針

10、或逆時針）。l dishwasher cleaning is conducted after the 5th and 10th cooking cycle 在第五和第十循環(huán)后用洗碗機清洗。l only one operator should test pans throughout the 10 cycles of cooking. 十個循環(huán)的烹飪操作必須由同一個操作員完成。after one cycle of cooking (procedure i and ii) rotate pans on the cooking surfaces to insure that all pans are

11、 heated on all heat surfaces, and are exposed to the various angles of exposure to the metal utensils by the position of the operator. 在一個烹飪循環(huán)后（程序1和2）旋轉鍋的烹飪面，確保所有鍋表面都得到加熱，而且在不同角度都能與金屬器具相接觸。5.2 cooking procedure ia. eggs with metal spatula exposure 用金屬鏟煎蛋heat pan to 260-274' (500-525'f). pour

12、 whole egg into center of pan. 加熱鍋到260-274'c (500-525'f),將一個整雞蛋倒在鍋中心。fry egg 3 minutes. turn egg over in one stroke with metal spatula. fry or one minute. turn egg 5 additional times. cut egg into 9 pieces with knife into tic-tac-toe design using one force full stroke for each of the four cu

13、ts as shown below : 煎三分鐘。用金屬鏟一次就將雞蛋翻面。繼續(xù)煎1分鐘。另外在這樣翻轉5次。用刀將雞蛋切成9塊，這四條切痕都要一次用力劃到底，最后形成下圖所示的“井”字圖案remove egg. record temperature. 倒掉雞蛋并記錄溫度。b. cooking procedure i- eggs with fork tines exposure 用鋸齒叉煎蛋measure ll8ml (4oz) of mixture 4.1. pour into pan. with tines of fork positioned at 90 degree angle, sc

14、ramble using circular motion, 30 cycles clockwise and then 30 cycles counter clockwise. maintain 90 degree angle of fork to fry pan. remove egg from pan with a hot, mild dishwashing solution and a soft sponge. 量取4.1中118 ml的混合物并倒入鍋中。垂直利用齒尖，環(huán)繞地切入，順時針和逆時針各30個循環(huán)。始終保持叉與煎鍋呈90度角。倒掉雞蛋后用熱的溫和洗滌劑和軟海綿清洗。5.2 coo

15、king procedure ii 程序2a. hamburger & tomato sauce with metal spatula exposure 用金屬鏟煎漢堡包和番茄醬heat pan to 246-260'c (475-500'f). fry thawed hamburger 3 minutes. turn with metal spatula. cook 1 minute. set burger to side of pan. using a “z” motion, stir fork on coating surface 10 x. reverse &q

16、uot;z" 10 x to make a figure "8". maintain 90' angle. remove meat. 加熱鍋到246-260'c (475-500'f)。牛肉解凍3分鐘。用金屬鏟翻面，烹飪1分鐘。將漢堡放到鍋邊上，！保持90度角。最后倒掉食物。b.cooking procedure ii ¨-hamburger & tomato sauce with whisk exposure 用打蛋器處理漢堡和番茄醬 add 177 ml (6 oz) of mixture 4.2. cook mixt

17、ure to reduce volume to 1/3, stirring with whisk edges using zig-zag motion 50 times. wash pan in mild dish detergent solution. repeat 5.2 procedure i. 加入177 ml (6 oz)的混合物4.2，加熱混合物直到體積縮小到1/3，同時用打蛋器沿“z”形攪動50次。用溫和的洗滌劑清洗鍋，然后重復5.2 程序1的操作。6. evaluation 評價scratch ratings are given on a visual basis compar

18、ing the test pans to a series of standards rated from 3-9 (10 - no scratch). refer to attachment #2 for digital pictures attached. 刮痕可以用肉眼與標準等級相比較而評級為3到9級（10-無刮痕），參見附圖2。 7. report 報告results should be reported as scratch ratings in tested clusters along with the control rating. a minimum of 12 pans o

19、f a given system must be tested for developmental systems. for slight alterations to existing systems, fewer replications may be acceptable. 需要報告刮痕的等級。對于新研發(fā)的體系，至少要測試12個給定涂料體系的鍋。對于少許改動的體系等可以接受少一點的測試數(shù)。8. precision 精度 the precision of this test is to be determined. margins of error: the utilization of manual operators and the subjectivity of the rating system p