AIHAT耐刮耐磨测试

1、dupont teflon. finishes global cookware test method protocoltitle: accelerated in-home abuse test aihat测试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.通过使用金属器具来模拟加速厨房烹饪条件的方法来评价涂料体系在使用条件下的耐用性（耐刮和耐磨）。(2) principle 原理to measure

3、differences in scratch and abrasion resistance by simulating in-home cooking conditions. 通过模拟厨房烹饪条件来评价涂料的耐刮性和耐磨性。(3) apparatus 仪器3.1 cooking surface 烹饪表面3.2 timer 计时器3.3 surface contact pyrometer or i.r. temperature recorder 表面接触高温计或红外记温仪3.4 metal whisk 金属打蛋器3.5 metal spatula - minimum length of edg

4、e - 7.5 cm (3 inch) 金属铲-边沿最少长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) 不锈钢餐刀，刀刃最短12.5 cm (5 inch)，最长15 cm (6 inch)。3.7 4-tined fork - stainless grade 18/8 or 18/10. 四个有齿的不锈钢钢叉3.8 table spoons 调羹(4) preparation 准备4.1 egg m

5、ixture 鸡蛋混合液472 ml water (16 oz) 2 dozen eggs 472ml水(16 oz) ，2打鸡蛋4 table spoons salt (15 cc) 4调羹食盐mix in blender 混合搅拌4.2 1 whole egg 一个完整鸡蛋4.3 "tomato sauce" mix 番茄酱混合液na - 943 ml tomato sauce (32 oz) 北美地区-943 ml番茄酱8 tablespoons salt (30 cc) 8调羹食盐(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. 用水稀释至3780 ml (1 gallon)，用1 n的hcl 或naoh调节ph = 4.1 (+/- 0.4)。eur - 1 can of 800 gr. double concentrate tomato sauce. 1罐800克的浓缩番茄酱160 gr. of salt 160克食盐dilute with 3 liters water. adjust ph if necessary with hcl and naoh 1 n. 用3

7、升水稀释至 (1 gallon)，用1 n的hcl 或naoh调节ph = 4.1 (+/- 0.4)。(5) procedure 程序5.1 precautions and special instructions 防护措施和特殊指示a maximum of 5 pans tested per group simultaneously. 每组最多同时测试5个锅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. 一个受控锅与四个被测锅形成一组，受控锅用来监控与手动测试的差别。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. 用接触式高温仪或红外记温仪来测试锅中心与安装手柄的侧壁的中点的温度safety conditions and consistency considerations l

9、maximum temperature for hamburger cooking is (475- 500 f) (232-246c)汉堡包烹饪最大温度是(475- 500 f) (232-246c)。l maximum temperature for egg cooking is (500-525'f) (260 -274 c) 煎鸡蛋最大温度是(500-525'f) (260 -274 c)l rotate test pans (clockwise or counterclockwise) after each cooking cycle 每个烹饪循环周旋转被测锅（顺时针

10、或逆时针）。l dishwasher cleaning is conducted after the 5th and 10th cooking cycle 在第五和第十循环后用洗碗机清洗。l only one operator should test pans throughout the 10 cycles of cooking. 十个循环的烹饪操作必须由同一个操作员完成。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. 在一个烹饪循环后（程序1和2）旋转锅的烹饪面，确保所有锅表面都得到加热，而且在不同角度都能与金属器具相接触。5.2 cooking procedure ia. eggs with metal spatula exposure 用金属铲煎蛋heat pan to 260-274' (500-525'f). pour

12、 whole egg into center of pan. 加热锅到260-274'c (500-525'f),将一个整鸡蛋倒在锅中心。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 : 煎三分钟。用金属铲一次就将鸡蛋翻面。继续煎1分钟。另外在这样翻转5次。用刀将鸡蛋切成9块，这四条切痕都要一次用力划到底，最后形成下图所示的“井”字图案remove egg. record temperature. 倒掉鸡蛋并记录温度。b. cooking procedure i- eggs with fork tines exposure 用锯齿叉煎蛋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的混合物并倒入锅中。垂直利用齿尖，环绕地切入，顺时针和逆时针各30个循环。始终保持叉与煎锅呈90度角。倒掉鸡蛋后用热的温和洗涤剂和软海绵清洗。5.2 coo

15、king procedure ii 程序2a. hamburger & tomato sauce with metal spatula exposure 用金属铲煎汉堡包和番茄酱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. 加热锅到246-260'c (475-500'f)。牛肉解冻3分钟。用金属铲翻面，烹饪1分钟。将汉堡放到锅边上，！保持90度角。最后倒掉食物。b.cooking procedure ii ¨-hamburger & tomato sauce with whisk exposure 用打蛋器处理汉堡和番茄酱 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，加热混合物直到体积缩小到1/3，同时用打蛋器沿“z”形搅动50次。用温和的洗涤剂清洗锅，然后重复5.2 程序1的操作。6. evaluation 评价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. 刮痕可以用肉眼与标准等级相比较而评级为3到9级（10-无刮痕），参见附图2。 7. report 报告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. 需要报告刮痕的等级。对于新研发的体系，至少要测试12个给定涂料体系的锅。对于少许改动的体系等可以接受少一点的测试数。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