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Position: Chinese Standard in English/GB/T 15067.2-2016
GB/T 15067.2-2016   Stainless steel cutlery (English Version)
Standard No.: GB/T 15067.2-2016 Status:valid remind me the status change

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Language:English File Format:PDF
Word Count: 4000 words Price(USD):80.0 remind me the price change

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Implemented on:2017-7-1 Delivery: via email in 1 business day
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Standard No.: GB/T 15067.2-2016
English Name: Stainless steel cutlery
Chinese Name: 不锈钢餐具
Chinese Classification: Y68    Cooking appliances, basic standards and general methods
Professional Classification: GB    National Standard
ICS Classification: 97.040.60 97.040.60    Cookware, cutlery and flatware 97.040.60
Issued by: AQSIQ; SAC
Issued on: 2016-12-13
Implemented on: 2017-7-1
Status: valid
Superseding:GB/T 15067.2-1994 Stainless steel cutlery
Language: English
File Format: PDF
Word Count: 4000 words
Price(USD): 80.0
Delivery: via email in 1 business day
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative. This standard is developed according to the rules of GB/T 1.1-2009. This standard replaces GB/T 15067.2-1994 Stainless Steel Curtlery. The following main technical changes have been made with respect to GB/T 15067.2-1994: ——The product grade classification (Chapter 4 of 1994 edition) is deleted; ——Appearance requirements in former standard are subdivided into dimension, shape, appearance and surface roughness and relevant requirements are made; ——The corrosion resistance and blade hardness requirements are modified. This standard was proposed by the China National Light Industry Council. This standard is under the jurisdiction of National Technical Committee on Metal Catering and Cooking Appliances of Standardization Administration of China (SAC/TC 410). The previous edition of this standard is as follow: ——GB/T 15067.2-1994. Stainless Steel Cutlery 1 Scope This standard specifies the requirements, test methods, inspection rules as well as marking, packaging, transportation and storage of stainless steel cutlery. This standard applies to the cutleries whose food contact parts are made of stainless steel by processing forming. 2 Normative References The following documents for the application of this document are essential. For dated references, only the dated edition of the normative reference referred to applies. For the undated reference, the latest edition (including any amendments) applies. GB/T 191 Packaging - Pictorial Marking for Handling of Goods GB/T 2828.1 Sampling Procedures for Inspection by Attributes - Part 1: Sampling Schemes Indexed by Acceptance Quality limit (AQL) for Lot-by-lot Inspection GB/T 2829 Sampling Procedures and Tables for Periodic Inspection by Attributes (Apply to Inspection of Process Stability) GB 4803 Hygienic Standard for Polyvinyl Chloride Resin Used as Food Container and Packaging Material GB/T 6062 Geometrical Product Specifications (GPS) - Surface Texture: Profile Method - Nominal Characteristics of Contact (Stylus) Instruments GB/T 6388 Transport Package Shipping Mark GB/T 6543 Single and Double Corrugated Boxes for Transport Packages GB/T 6544 Corrugated Fiberboard GB/T 15067.1 Stainless Steel Cutlery - Nomenclature 3 Terms and Definitions For the purposes of this standard, the terms and definitions given in GB/T 15067.1 apply. 4 Requirements 4.1 Food Safety Index In accordance with the requirements of relevant national food safety standards. 4.2 Dimension, Shape and Appearance 4.2.1 Dimension 4.2.1.1 Dimension of the same batch of products with the same requirements shall not exceed 2% nominal dimension. 4.2.1.2 Except in special design, installation clearance between cutlery components shall not be greater than 0.2 mm. 4.2.2 Shape 4.2.2.1 Except in special design, straight and symmetrical part of general cutlery shall not exceed 1% full length. 4.2.2.2 The cutting edge of table knife except dull knife shall be wedged or zigzag. 4.2.3 Appearance 4.2.3.1 Product appearance shall be clean, main surface shall be bright and consistent with smooth edge; inner edge shall be free from burr. 4.2.3.2 Pattern, words and trademark shall be clear and complete with consistent positions. 4.2.3.3 The food contact surface shall be free from defect with diameter over 0.3 mm and indentation over 0.8 mm. Those not exceeding the limits and within 10 cm2 shall not exceed 2 and the distance between any indentations and the defects shall not be less than 20 mm. 4.3 Surface Roughness Unless otherwise specified for surface treatment, surface roughness Ra of mirror polish shall not be greater than 0.32 μm. 4.4 Corrosion Resistance In accordance with Table 1. Table 1 Corrosion Resistance Requirements S.N. Requirements 1 No transverse crack or longitudinal crack with length over 1.5 mm 2 Any part shall be free from pit or spot with diameter greater than 0.75 mm (0.442 mm2) 3 Quantity of pits or spots at the handle with diameter greater than 0.4 mm (0.126 mm2) shall not be greater than 3, and those at other places shall also not be greater than 3 4.5 Strength 4.5.1 Stainless steel knife and carving fork They shall be free from any fracture, crack or over 3° permanent deformation when tested according to the method specified in 5.5.1. 4.5.2 Spoon, fork, soup ladle and dull knife Results shall meet the requirements of Table 2 when tested according to the method specified in 5.5.2. Table 2 Strength Requirements Material thickness mm Requirements ≥2 No over 1.5 mm permanent deformation at the tiptop of the neck <2 No over 2.0 mm permanent deformation at the tiptop of the neck 4.6 Blade Hardness Blade Rockwell hardness of cutters except dull knife shall not be less than 45 HRC when tested according to the method specified in 5.6. 4.7 Firmness of Handle Connection Handles of non-integral structure shall be free from looseness when tested according to the method specified in 5.7. 4.8 Impact Resistance The nonmetallic handles (excluding ceramics ones) of the cutlery shall be free from looseness or damage when tested according to the method specified in 5.8. 4.9 Thermal Deformation Resistance of Nonmetallic Handles The nonmetallic handles (excluding ceramics ones) shall be free from obvious deformation and over 0.35 mm clearance between the metal and nonmetal parts when tested according to the method specified in 5.9. 4.10 Anti-seepage of Hollow Handle The hollow handle and its connections shall be free from water seepage when tested according to the method specified in 5.10. 5 Test Methods 5.1 Food Safety Index Test Conducted according to methods specified in national food safety standards or other national standards. 5.2 Dimension, Shape and Appearance Inspection Inspection shall be conducted by hand feeling, visual observation and with general measuring instruments under normal light rays. 5.3 Surface Roughness Test Test shall be conducted by comparison with roughness standard sample or with instruments specified in GB/T 6062 and shall be conducted according to GB/T 6062 during arbitration. 5.4 Corrosion Resistance Test 5.4.1 Principle Soak the specimen periodically in 1% sodium chloride solution at 60℃; after specified time, observe the dimension and quantity of etched pits with microscope or magnifier. 5.4.2 Reagents Soft water or distilled water shall be adopted for 1% sodium chloride solution. 5.4.3 Apparatus As shown in Figure 1, it consists of a glass container and cover, it may be made of glass or plastic materials and it is equipped with a plastic frame which may be lifted and lowered periodically as required.
Foreword i 1 Scope 2 Normative References 3 Terms and Definitions 4 Requirements 4.1 Food Safety Index 4.2 Dimension, Shape and Appearance 4.3 Surface Roughness 4.4 Corrosion Resistance 4.5 Strength 4.6 Blade Hardness 4.7 Firmness of Handle Connection 4.8 Impact Resistance 4.9 Thermal Deformation Resistance of Nonmetallic Handles 4.10 Anti-seepage of Hollow Handle 5 Test Methods 5.1 Food Safety Index Test 5.2 Dimension, Shape and Appearance Inspection 5.3 Surface Roughness Test 5.4 Corrosion Resistance Test 5.5 Strength Test 5.6 Blade Hardness Test 5.7 Firmness Test of Handle Connection 5.8 Impact Resistance Test 5.9 Thermal Deformation Resistance Test of Nonmetallic Handle 5.10 Water Seepage Test of Hollow Handle 6 Inspection Rules 6.1 End-of-manufacturing Inspection 6.2 Type Inspection 7 Marking, Packaging, Transportation and Storage 7.1 Marking 7.2 Packaging 7.3 Transportation 7.4 Storage
Referred in GB/T 15067.2-2016:
*GBT191-1990
*GB/T 2828.1-2012 Sampling procedures for inspection by attributea-Part1:Sampling schemes indexed by acceptance quality limit(AQL) for lot-by-lot inspection
*GB/T 2829-2002 Sampling procedures and tables for periodic inspection by attributes (Apply to inspection of process stability)
*GB 4803-1994 Hygienic STANDARD for polyvinyl chloride resin used as food container and packaging material
*GB/T 6062-2009 Geometrical product specifications (GPS) - Surface texture: Profile method - Nominal characteristic of contact(stylus) instruments
*GB/T 6388-1986 Transport package shipping mark
*GB/T 6543-2008 Single and double corrugated boxes for transport packages
*GB/T 6544-2008 Corrugated fiberboard
*GB/T 15067.1-1994 Stainless steel cutlery - Nomenclature
GB/T 15067.2-2016 is referred in:
*QB/T 2174-2006 Stainless steel kitchen ware
*GB/T 42806-2023 Juvenile products—General requirements for tableware and feeding utensils
*GB/T 12727-2017 Qualification of safety class electrical equipment for nuclear power plants
*GB/T 9711-2017 Petroleum and natural gas industries―Steel pipe for pipeline transportation systems
*GB/T 7809-2017 Rolling bearings―Housings for insert bearings―Boundary dimensions
*GB/T 7932-2017 Pneumatic fluid power. General rules and safety requirements for systems and their components
*MH/T 7003-2017 Security facilities of civil transportation airport
*GB/T 894-2017 Retaining rings for shaft
*GB/T 893-2017 Retaining rings for bores
Code of China
Standard
GB/T 15067.2-2016  Stainless steel cutlery (English Version)
Standard No.GB/T 15067.2-2016
Statusvalid
LanguageEnglish
File FormatPDF
Word Count4000 words
Price(USD)80.0
Implemented on2017-7-1
Deliveryvia email in 1 business day
Detail of GB/T 15067.2-2016
Standard No.
GB/T 15067.2-2016
English Name
Stainless steel cutlery
Chinese Name
不锈钢餐具
Chinese Classification
Y68
Professional Classification
GB
ICS Classification
Issued by
AQSIQ; SAC
Issued on
2016-12-13
Implemented on
2017-7-1
Status
valid
Superseded by
Superseded on
Abolished on
Superseding
GB/T 15067.2-1994 Stainless steel cutlery
Language
English
File Format
PDF
Word Count
4000 words
Price(USD)
80.0
Keywords
GB/T 15067.2-2016, GB 15067.2-2016, GBT 15067.2-2016, GB/T15067.2-2016, GB/T 15067.2, GB/T15067.2, GB15067.2-2016, GB 15067.2, GB15067.2, GBT15067.2-2016, GBT 15067.2, GBT15067.2
Introduction of GB/T 15067.2-2016
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative. This standard is developed according to the rules of GB/T 1.1-2009. This standard replaces GB/T 15067.2-1994 Stainless Steel Curtlery. The following main technical changes have been made with respect to GB/T 15067.2-1994: ——The product grade classification (Chapter 4 of 1994 edition) is deleted; ——Appearance requirements in former standard are subdivided into dimension, shape, appearance and surface roughness and relevant requirements are made; ——The corrosion resistance and blade hardness requirements are modified. This standard was proposed by the China National Light Industry Council. This standard is under the jurisdiction of National Technical Committee on Metal Catering and Cooking Appliances of Standardization Administration of China (SAC/TC 410). The previous edition of this standard is as follow: ——GB/T 15067.2-1994. Stainless Steel Cutlery 1 Scope This standard specifies the requirements, test methods, inspection rules as well as marking, packaging, transportation and storage of stainless steel cutlery. This standard applies to the cutleries whose food contact parts are made of stainless steel by processing forming. 2 Normative References The following documents for the application of this document are essential. For dated references, only the dated edition of the normative reference referred to applies. For the undated reference, the latest edition (including any amendments) applies. GB/T 191 Packaging - Pictorial Marking for Handling of Goods GB/T 2828.1 Sampling Procedures for Inspection by Attributes - Part 1: Sampling Schemes Indexed by Acceptance Quality limit (AQL) for Lot-by-lot Inspection GB/T 2829 Sampling Procedures and Tables for Periodic Inspection by Attributes (Apply to Inspection of Process Stability) GB 4803 Hygienic Standard for Polyvinyl Chloride Resin Used as Food Container and Packaging Material GB/T 6062 Geometrical Product Specifications (GPS) - Surface Texture: Profile Method - Nominal Characteristics of Contact (Stylus) Instruments GB/T 6388 Transport Package Shipping Mark GB/T 6543 Single and Double Corrugated Boxes for Transport Packages GB/T 6544 Corrugated Fiberboard GB/T 15067.1 Stainless Steel Cutlery - Nomenclature 3 Terms and Definitions For the purposes of this standard, the terms and definitions given in GB/T 15067.1 apply. 4 Requirements 4.1 Food Safety Index In accordance with the requirements of relevant national food safety standards. 4.2 Dimension, Shape and Appearance 4.2.1 Dimension 4.2.1.1 Dimension of the same batch of products with the same requirements shall not exceed 2% nominal dimension. 4.2.1.2 Except in special design, installation clearance between cutlery components shall not be greater than 0.2 mm. 4.2.2 Shape 4.2.2.1 Except in special design, straight and symmetrical part of general cutlery shall not exceed 1% full length. 4.2.2.2 The cutting edge of table knife except dull knife shall be wedged or zigzag. 4.2.3 Appearance 4.2.3.1 Product appearance shall be clean, main surface shall be bright and consistent with smooth edge; inner edge shall be free from burr. 4.2.3.2 Pattern, words and trademark shall be clear and complete with consistent positions. 4.2.3.3 The food contact surface shall be free from defect with diameter over 0.3 mm and indentation over 0.8 mm. Those not exceeding the limits and within 10 cm2 shall not exceed 2 and the distance between any indentations and the defects shall not be less than 20 mm. 4.3 Surface Roughness Unless otherwise specified for surface treatment, surface roughness Ra of mirror polish shall not be greater than 0.32 μm. 4.4 Corrosion Resistance In accordance with Table 1. Table 1 Corrosion Resistance Requirements S.N. Requirements 1 No transverse crack or longitudinal crack with length over 1.5 mm 2 Any part shall be free from pit or spot with diameter greater than 0.75 mm (0.442 mm2) 3 Quantity of pits or spots at the handle with diameter greater than 0.4 mm (0.126 mm2) shall not be greater than 3, and those at other places shall also not be greater than 3 4.5 Strength 4.5.1 Stainless steel knife and carving fork They shall be free from any fracture, crack or over 3° permanent deformation when tested according to the method specified in 5.5.1. 4.5.2 Spoon, fork, soup ladle and dull knife Results shall meet the requirements of Table 2 when tested according to the method specified in 5.5.2. Table 2 Strength Requirements Material thickness mm Requirements ≥2 No over 1.5 mm permanent deformation at the tiptop of the neck <2 No over 2.0 mm permanent deformation at the tiptop of the neck 4.6 Blade Hardness Blade Rockwell hardness of cutters except dull knife shall not be less than 45 HRC when tested according to the method specified in 5.6. 4.7 Firmness of Handle Connection Handles of non-integral structure shall be free from looseness when tested according to the method specified in 5.7. 4.8 Impact Resistance The nonmetallic handles (excluding ceramics ones) of the cutlery shall be free from looseness or damage when tested according to the method specified in 5.8. 4.9 Thermal Deformation Resistance of Nonmetallic Handles The nonmetallic handles (excluding ceramics ones) shall be free from obvious deformation and over 0.35 mm clearance between the metal and nonmetal parts when tested according to the method specified in 5.9. 4.10 Anti-seepage of Hollow Handle The hollow handle and its connections shall be free from water seepage when tested according to the method specified in 5.10. 5 Test Methods 5.1 Food Safety Index Test Conducted according to methods specified in national food safety standards or other national standards. 5.2 Dimension, Shape and Appearance Inspection Inspection shall be conducted by hand feeling, visual observation and with general measuring instruments under normal light rays. 5.3 Surface Roughness Test Test shall be conducted by comparison with roughness standard sample or with instruments specified in GB/T 6062 and shall be conducted according to GB/T 6062 during arbitration. 5.4 Corrosion Resistance Test 5.4.1 Principle Soak the specimen periodically in 1% sodium chloride solution at 60℃; after specified time, observe the dimension and quantity of etched pits with microscope or magnifier. 5.4.2 Reagents Soft water or distilled water shall be adopted for 1% sodium chloride solution. 5.4.3 Apparatus As shown in Figure 1, it consists of a glass container and cover, it may be made of glass or plastic materials and it is equipped with a plastic frame which may be lifted and lowered periodically as required.
Contents of GB/T 15067.2-2016
Foreword i 1 Scope 2 Normative References 3 Terms and Definitions 4 Requirements 4.1 Food Safety Index 4.2 Dimension, Shape and Appearance 4.3 Surface Roughness 4.4 Corrosion Resistance 4.5 Strength 4.6 Blade Hardness 4.7 Firmness of Handle Connection 4.8 Impact Resistance 4.9 Thermal Deformation Resistance of Nonmetallic Handles 4.10 Anti-seepage of Hollow Handle 5 Test Methods 5.1 Food Safety Index Test 5.2 Dimension, Shape and Appearance Inspection 5.3 Surface Roughness Test 5.4 Corrosion Resistance Test 5.5 Strength Test 5.6 Blade Hardness Test 5.7 Firmness Test of Handle Connection 5.8 Impact Resistance Test 5.9 Thermal Deformation Resistance Test of Nonmetallic Handle 5.10 Water Seepage Test of Hollow Handle 6 Inspection Rules 6.1 End-of-manufacturing Inspection 6.2 Type Inspection 7 Marking, Packaging, Transportation and Storage 7.1 Marking 7.2 Packaging 7.3 Transportation 7.4 Storage
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Keywords:
GB/T 15067.2-2016, GB 15067.2-2016, GBT 15067.2-2016, GB/T15067.2-2016, GB/T 15067.2, GB/T15067.2, GB15067.2-2016, GB 15067.2, GB15067.2, GBT15067.2-2016, GBT 15067.2, GBT15067.2