BS EN 13834_Cookware
BS EN 13834_Cookware
13834:2007
+A1:2009
Licensed copy: The University of Sheffield, The University of Sheffield, Version correct as of 24/08/2012 17:03, (c) The British Standards Institution 2012
Cookware — Ovenware
for use in traditional
domestic ovens
ICS 97.040.60
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BS EN 13834:2007+A1:2009
National foreword
Licensed copy: The University of Sheffield, The University of Sheffield, Version correct as of 24/08/2012 17:03, (c) The British Standards Institution 2012
© BSI 2009
English Version
Articles culinaires - Articles culinaires à usage domestique Kochutensilien - Ofengeschirre zur Verwendung in
conçus pour la cuisson au four traditionnel Haushalts-Backöfen
This European Standard was approved by CEN on 26 April 2007 and includes Amendment 1 approved by CEN on 29 December 2008.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Estonia, Finland,
France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal,
Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.
© 2009 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN 13834:2007+A1:2009: E
worldwide for CEN national Members.
BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
Licensed copy: The University of Sheffield, The University of Sheffield, Version correct as of 24/08/2012 17:03, (c) The British Standards Institution 2012
Contents
Page
Foreword ..............................................................................................................................................................3
1 Scope ......................................................................................................................................................4
2 Normative references ............................................................................................................................4
3 Terms and definitions ...........................................................................................................................4
4 Materials .................................................................................................................................................6
5 General conditions for testing..............................................................................................................6
6 Construction...........................................................................................................................................6
7 Furniture .................................................................................................................................................8
8 Coatings ..................................................................................................................................................8
9 Stability – Deformation test ............................................................................................................... 10
10 Product Information............................................................................................................................ 11
Annex A (normative) Test for heat resistance of ovenware and furniture ................................................. 12
Annex B (normative) Handle fatigue test ....................................................................................................... 13
Annex C (normative) Non-stick performance test for bakeware – Easy clean performance test for
metallic and ceramic bakeware – Corrosion test for tinned bakeware ......................................... 15
Annex D (normative) Non-stick performance test for roasting and gratin dishes – Easy clean
performance test for roasting and gratin dishes – Corrosion test for tinned roasting and gratin
dishes ................................................................................................................................................... 16
Annex E (normative) Resistance to staining of hard anodized coatings ................................................... 17
Annex F (normative) Resistance to alkali of hard anodized aluminium ..................................................... 18
Annex G (normative) Central loading test ..................................................................................................... 19
Annex H (normative) Eccentric loading test.................................................................................................. 22
Annex I (normative) Tearing test for flexible ovenware ............................................................................... 26
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
Licensed copy: The University of Sheffield, The University of Sheffield, Version correct as of 24/08/2012 17:03, (c) The British Standards Institution 2012
Foreword
This document (EN 13834:2007+A1:2009) has been prepared by Technical Committee CEN/TC 194 “Utensils in
contact with food”, the secretariat of which is held by BSI.
This European Standard shall be given the status of a national standard, either by publication of an identical text or
by endorsement, at the latest by August 2009, and conflicting national standards shall be withdrawn at the latest by
August 2009.
The start and finish of text introduced or altered by amendment is indicated in the text by tags ! ".
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Cyprus, Czech Republic,
Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania,
Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden,
Switzerland and United Kingdom.
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
Licensed copy: The University of Sheffield, The University of Sheffield, Version correct as of 24/08/2012 17:03, (c) The British Standards Institution 2012
1 Scope
This European Standard specifies safety and performance requirements for items of ovenware for use in domestic
ovens. It is applicable to ovenware regardless of material or method of manufacture.
It is applicable to products intended for use both on top of the stove and in oven.
This European Standard is not applicable to metal pots, items for single use, throwaway ovenware or ovenware
intended for use in a microwave oven only.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references,
only the edition cited applies. For undated references, the latest edition of the referenced document (including any
amendments) applies.
!EN 1183:1997", Materials and articles in contact with foodstuffs — Test methods for thermal shock and
thermal shock endurance
EN 14483-2:2004, Vitreous and porcelain enamels — Determination of resistance to chemical corrosion — Part 2:
Determination of resistance to chemical corrosion by boiling acids, neutral liquids and/or their vapours
EN ISO 2064, Metallic and other inorganic coatings — Definitions and conventions concerning the measurement of
thickness (ISO 2064:1996)
EN ISO 2360, Non-conductive coatings on non-magnetic electrically conductive basis materials — Measurement of
coating thickness — Amplitude-sensitive eddy current method (ISO 2360:2003)
!EN ISO 2409:2007", Paints and varnishes — Cross-cut test !(ISO 2409:2007)"
ISO 2747, Vitreous and porcelain enamels — Enamelled cooking utensils — Determination of resistance to thermal
shock
ISO 4532, Vitreous and porcelain enamels — Determination of the resistance of enamelled articles to impact —
Pistol test
ISO 13805, Vitreous and porcelain enamels for aluminium — Determination of the adhesion of enamels on
aluminium under the action of electrolytic solution (spall test)
3.1
ovenware
utensil, in the form of a hollow or flat container, intended for use in the cooking of food either solid or liquid
NOTE Ovenwares include, but are not restricted to, the follow items:
– gratin and roasting dishes used in the preparation and cooking of vegetable and meat dishes;
– ceramic pots used in the preparation and cooking of meats and/or vegetables;
– bakeware used in the preparation and cooking of various types of dough mixtures (bakeware varies in shape and
may include removable parts)
– pate mould used in the preparation and cooking of pates.
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
3.2
Licensed copy: The University of Sheffield, The University of Sheffield, Version correct as of 24/08/2012 17:03, (c) The British Standards Institution 2012
fixing system
attachment method, or methods, utilized in fastening a handle to the body of an item of ovenware or to fix a knob to
a lid where the handle or knob are not an integral part of the body or lid
3.3
furniture
handles and knobs which are attached to the body or lid of ovenware using a fixing system (3.2) and intended to
facilitate the carrying and handling of the article in normal use
3.4
removable furniture
furniture designed to be attached and removed from the body or lid of ovenware without the use of tools
3.5
capacity
volume of water held when the ovenware is filled to the brim while standing on a level surface
3.6
usable capacity
two thirds of the capacity
NOTE The true usable capacity of the ovenware varies with the food being cooked. The figure given here is an average
value intended for use in test situations only and not as information to the consumer.
3.7
coating
deposit and/or coating applied to a substrate to obtain specific performance properties independent of the
properties of the substrate
3.8
non-stick coating
coating applied to the interior of the ovenware to achieve an anti-adherent effect during cooking and to facilitate
cleaning
3.9
easy clean coating
coating applied to the interior of the ovenware to facilitate cleaning
3.10
vitreous enamel
inorganic non-metallic material formed from a mixture of mineral compounds, applied to a metallic substrate and
fused at high temperature to form a homogeneous coating
3.11
glaze
substance resulting from the melting or sintering of inorganic constituents and designed to form a surface layer
which is fused or is capable of being fused in one or more coats and the firing temperature of which is higher than
500 °C
3.12
organic coating
material formed from a mixture of resins and polymers, applied to a metallic substrate, cured at low temperatures to
form a homogeneous coating
3.13
tinning or tin plating
deposition of a thin coating of tin onto a steel substrate to ensure protection against corrosion
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
3.14
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glass
inorganic non-metallic material produced by the complete fusion of raw materials at a high temperature into a
homogeneous liquid which is then cooled to a rigid condition essentially without crystallisation/crystallise
3.15
glass-ceramic
inorganic, non-metallic material produced by the complete fusion of raw materials at high temperatures into a
homogeneous liquid which is then cooled to a rigid material and heat treated to achieve mainly sub-microscopic
small crystallites
3.16
ceramic
inorganic, non-metallic material produced by firing a mixture of raw materials at high temperature. The firing
temperature is high enough to give the necessary strength to the article, which is already shaped, but lower than
the temperature which is necessary to achieve complete fusion of the mixture
3.17
popping
distinctive sound made by the application of a load to the apparently flat base of an item of ovenware due to the
sudden transformation of the base from convex to concave
3.18
flexible bakeware
utensil, in the form of a hollow or flat container, intended for use in the cooking of food and deformable in any point
by manual pressure
4 Materials
Ovenware 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 it.
Unless otherwise specified, all measurements shall be carried out at ambient temperature of (23 ± 5) °C with
unused ovenware.
6 Construction
6.1 General
NOTE Requirements 6.1.1, 6.1.2, 6.1.3, 6.1.4, 6.1.5 and 6.1.6 may be verified on the same ovenware.
6.1.1 Stability
The product shall be stable when placed empty, without lid, in the least favourable position, on a surface inclined at
an angle of 5°.
6.1.2 Hygiene
All surfaces intended to come into contact with food shall be easily cleanable under normal circumstances.
All components shall be free from burrs, splinters or sharp edges that could cause injury or discomfort to the user.
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EN 13834:2007+A1:2009 (E)
Handles shall be positioned above the centre of gravity of an item of ovenware when filled with sand to its capacity.
It shall be possible to use the knob for its normal purposes while using an oven glove or cloth. In addition the knob
shall remain firmly attached to the lid after exposing it to a temperature 20 °C above the manufacturer's maximum
recommended temperature, or 250 °C where no recommendation is given, for 30 min.
It shall be possible to remove it from the body using a force equal to the weight of the lid, + 2 N, in any position at
ambient temperature. This test shall be carried out both before and after exposing the product, filled to its usable
capacity with water, to a temperature 20 °C above the manufacturer's maximum recommended temperature for
30 min and allowing cooling in ambient combinations for ten minutes. This test shall also be carried out when the
item has cooled to ambient temperature. Where no maximum temperature is recommended, the temperature used
shall be 250 °C.
The lid shall remain in place throughout the heating and cooling stages. If the lid is fitted with a locking device, this
test shall be carried out with the device disengaged.
!All ceramic, glass-ceramic and glass ovenware and their covers shall be tested in accordance with Method B of
EN 1183:1997, 6.2. Test shall be carried out on 3 samples at the temperature difference ∆T of 180 °C.
Samples which do chip, crack, craze or break are considered as having failed the test."
After testing in accordance with Annex A at a temperature of 20 °C above the manufacturer's recommended
maximum temperature, or 250 °C where no maximum temperature is given, for 1 h, the ovenware shall show no
damage.
The design of ovenware, including those with folded seams and loose bottoms, shall be such that it does not leak
when prepared according to the manufacturer's instructions and filled with any preparation which may be expected
to be cooked in it.
6.2 Geometry
6.2.1 General
The points of measurement of any claimed dimensions shall be made clear to the consumer, e.g. by means of a
simple sketch.
6.2.2 Capacity
If a capacity is claimed, the actual capacity shall not be less than the claimed capacity.
6.2.3 Dimensions
Any claimed dimension shall be within ± 5 mm of the average of two measurements of the actual dimension.
NOTE Ceramic ovenware is exempted from this requirement due to the inherent size variations caused by firing during its
manufacture.
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
7 Furniture
Licensed copy: The University of Sheffield, The University of Sheffield, Version correct as of 24/08/2012 17:03, (c) The British Standards Institution 2012
7.1 General
The requirements of this clause are applicable only to equipment which is attached to the ovenware by means of a
fixing system.
It is not the intention that all these tests are passed in sequence. Except where otherwise stated, each test shall
stand alone.
7.2 Materials
No specific requirements for materials or combinations of materials for the manufacture of ovenware furniture are
given in this European Standard but any material used shall comply with the requirements of the appropriate tests.
All furniture designed to be attached to the main body of a product shall show no damage after completion of the
test described in Annex A for 4 cycles of heating it to a temperature 20 °C higher than the recommended maximum
temperature, or 250 °C where no recommendation is made, for 1 h, and allowing it to cool to ambient temperature.
When tested in accordance with Annex B, a handle assembly shall withstand 15 000 cycles, without permanent
distortion or permanent loosening of the handle or its fixing system.
8 Coatings
8.1 General
decorative,
non stick,
protective, or
energy related.
There shall be no removal of the coating greater than classification 2 when tested in accordance with EN ISO 2409
for hard substrates, with the following modifications:
a) precondition the test piece by immersing it in continuously boiling water for 15 min, allowing it to cool to
ambient temperature and wiping it dry;
b) repeat !6.2.6 of EN ISO 2409:2007" a further 3 times applying the tape at 90° to the previous application
each time.
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
8.2.2.1 When tested in accordance with Annex C for 5 cycles, any item of bakeware with a non-stick coating
shall permit the test food to be fully released and the surface to be wiped clean.
8.2.2.2 When roasting and gratin dishes are tested in accordance with Annex D for 5 cycles, the test food shall
not adhere to the surface and it shall be wiped clean.
NOTE The surface is deemed to be clean if unaided visual examination made subsequent to wiping reveals no trace of
solid material.
When the interior enamel coat is tested in accordance with EN 14483-2:2004, Clause 10, the maximum acceptable
weight loss shall be 5,0 g/m² for the liquid phase and 10,0 g/m² for the vapour phase.
When the interior enamel coat is tested in accordance with EN 14483-2:2004, Clause 13, the maximum acceptable
weight loss shall be 1,5 g/m² for the liquid phase and 4,5 g/m² for the vapour.
When tested in accordance with ISO 2747, the minimum acceptable failure temperature shall be 250 °C.
When tested in accordance with ISO 4532, the exterior enamel shall resist a minimum impact of 20 N, showing no
damage greater than 2 mm after 24 h.
When tested in accordance with ISO 13805, exposure of the base metal shall not exceed 3 mm from the test edge.
8.5.1 Thickness
When measured as specified in EN ISO 2064 and EN ISO 2360, the minimum average thickness of an anodized
layer shall be 25 µm.
This check shall be carried out only where the hard anodized coating is not covered by a separate coat of a
different material.
When tested in accordance with Annex E, there shall be no staining visible on any surface intended to come into
contact with food.
When tested in accordance with Annex F, there shall be no loss of the insulating properties of the coating of any
surface intended to come into contact with food.
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EN 13834:2007+A1:2009 (E)
8.5.4 Hardness
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Coatings claimed to be hard anodized shall have a hardness greater than 350 HV 0,5 or equivalent.
There shall be no removal of the coating greater than classification 2 when tested in accordance with EN ISO 2409
for hard substrates, with the following modifications:
a) precondition the test piece by immersing in continuously boiling water for 15 min, allow it to cool to ambient
temperature and wipe it dry;
b) repeat !6.2.6 of EN ISO 2409:2007" a further 3 times applying the tape at 90° to the previous application
each time.
8.7 Tinning
8.7.1 When tested in accordance with Annex C for 5 cycles, an item of tinned bakeware shall show no trace of
oxidation. It is permissible to use a tool (wooden or plastic spatulas) to remove residues to assist examination.
8.7.2 When tested in accordance with Annex D for 5 cycles, tinned roasting and gratin dishes shall show no
trace of oxidation.
8.8.1 When tested in accordance with Annex C for 5 cycles, easy clean bakeware shall permit the complete
removal of all food residues.
8.8.2 When tested in accordance with Annex D for 5 cycles, easy clean roasting and gratin dishes shall permit
the complete removal of all food residues.
When tested in accordance with Annex G, an item of ovenware shall show no permanent deformation or popping.
This requirement applies to all items of ovenware except those with a hollow central part (e.g. ring mould,
kugelhopf mould).
When tested in accordance with Annex H, gratin and roasting dishes shall show no permanent deformation or
popping.
When tested in accordance with Annex I, all items of ovenware made of flexible material shall show no fissure or
breakage.
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
10 Product Information
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All products or their packaging shall be labelled with the following information so that it is visible at the point of sale:
All products shall be accompanied by appropriate care, safety and use instructions including the following:
e) special safety instructions and warnings of any hazards inherent in the use of the product;
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
Annex A
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(normative)
A.1 Apparatus
A.1.1 Air circulating oven capable of maintaining the set temperature to within ± 5 °C.
A.1.2 Timer, capable of measuring the duration of the test to within ± 1 min.
A.2 Procedure
A.2.1 Bring the oven to the required temperature.
A.2.4 Start the timer and maintain the oven at the required temperature for the specified time.
A.2.5 Remove the test item, place on a dry surface and allow to cool to ambient temperature.
A.2.6 Visually examine the test item (reference distance 250 mm) for any damage. Record findings.
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
Annex B
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(normative)
B.1 Apparatus
B.1.1 Means of continuously raising and lowering a loaded item of ovenware, from a level surface covered by a
rubber plate (thickness 5 mm; hardness (50 ± 10) Shore), 25 times per minute by means of its handle.
B.1.2 Material allowing the ovenware to be steadily loaded during the test, for example aluminium oxide, mesh
size 46.
B.2 Procedure
B.2.1 Precondition the ovenware by subjecting it to the heat resistance test described in Annex A.
B.2.2 Attach the ovenware securely to the apparatus, as shown in Figure B.1, appropriate to the type and
number of handles. Ensure that it sits flat on the table and that there is a gap of 1 mm between the cam and the
follower when the cam is at its lowest point.
B.2.3 Place into the ovenware a load equivalent to 1,5 times the mass of water at the capacity of the ovenware.
B.2.4 Run the apparatus for the required number of cycles, after which remove the ovenware from the apparatus,
examine and record any permanent damage to the handle or fixing system.
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
Dimensions in millimetres
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Key
A circular cam
1 circular cam in low position
2 circular cam in high position
X cam centre
R rotation centre
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
Annex C
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(normative)
Non-stick performance test for bakeware – Easy clean performance test for
metallic and ceramic bakeware – Corrosion test for tinned bakeware
C.1 Procedure
C.1.1 Prepare the bakeware by following the manufacturer's instructions or, where none are available, greasing
the interior with a thin film of butter.
Ingredients:
Plain flour
Caster sugar
Eggs
C.1.3 Half fill the bakeware with the mixture or, for flat items, apply approximately 100 g of the mixture directly to
the surface.
C.1.4 Bake in an oven preheated to 180 °C ± 15 °C until the mixture will no longer adhere to a clean smooth
stainless steel knife blade.
C.1.5 Remove the cake from the oven and allow to cool for 5 min.
C.1.6 Turn out the cake by inverting the bakeware and, if necessary, lightly tapping the base and/or the edge.
C.1.7 Soak the metallic bakeware or the flexible bakeware in water, at 60 °C ± 5 °C, containing domestic washing
up liquid for 10 s and wash using a natural sponge. Rinse in hot and then cold water and dry. Examine the surface
and note results.
C.1.8 Soak the ceramic bakeware in water, at 60 °C ± 5 °C, containing domestic washing up liquid for 2 h and
wash using a natural sponge. Rinse in hot and then cold water and dry. Examine the surface and note results.
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
Annex D
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(normative)
Non-stick performance test for roasting and gratin dishes – Easy clean
performance test for roasting and gratin dishes – Corrosion test for tinned
roasting and gratin dishes
D.1 Procedure
2
D.1.1 Place a piece of raw rump steak, free from any visible fat, of area 200 cm² ± 25 cm into the sample. Place
in an oven preheated to 180 °C ± 10 °C and cook for 1 h.
D.1.2 Remove the sample from the oven, check and note whether the meat is stuck to the coating or not.
D.1.3 Remove the meat from the sample and pour out any liquid juices.
D.1.4 Soak the metallic sample in water, at 60 °C, containing domestic washing up liquid for 15 min and wash
using a natural sponge. Rinse in hot and then cold water and dry. Examine the surface and note results.
D.1.5 Soak the ceramic sample in water, at 60 °C, containing domestic washing up liquid for 2 h and wash using
a natural sponge. Rinse in hot and then cold water and dry. Examine the surface and note results.
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
Annex E
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(normative)
E.1 Apparatus
A means of raising the temperature of the sample and the solution to 25 °C ± 5 °C and maintaining them at that
temperature during the test.
E.2 Reagents
E.2.1 A (40 ± 5) % nitric acid (HNO3) solution, freshly prepared on the day of the test.
E.2.2 Dye, Aluminium Blue 2LW dye solution prepared by dissolving 1 g in 50 ml distilled water.
E.3 Procedure
E.3.1 Apply a drop of the nitric acid (E.2.1) to the anodized surface and allow to stand for (120 ± 5) s.
E.3.2 Wash the test area thoroughly with running water and blow dry with a clean, dry cloth.
E.3.3 Apply a drop of the dye solution (E.2.2) to the test area and allow it to remain for (300 ± 10) s.
E.3.4 Wash the test area thoroughly and blow dry with a clean, dry cloth.
E.3.5 Visually examine the test area to ascertain if the oxide coating has absorbed any of the dye.
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
Annex F
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(normative)
F.1 Apparatus
F.1.1 A means of raising the temperature of the sample and the solution to 35 °C and maintaining them at that
temperature during the test.
F.1.2 Multi-meter, or any meter capable of measuring the electrical conductivity between the coating and the
substrate, operating at 9 V.
F.2 Reagents
F.2.1 5 % sodium hydroxide solution, freshly prepared on the day of the test.
F.2.2 Degreasing agent: any substance which will degrease the test specimen without leaving any residue.
F.3 Procedure
F.3.1 Remove sufficient of the oxide coating to allow contact by the multi-meter probe from an area close to the
test area (the contact area).
F.3.2 Clean the test area with the degreasing agent, rinse with de-ionized water and dry.
F.3.4 Apply the sodium hydroxide solution to the test area to cover at least a 10 mm diameter spot to a depth
greater than 2 mm, allow to sit for 2 min at a temperature of 35 °C.
F.3.5 Rinse the solution from the test area with deionized water and dry.
F.3.6 Apply the multi-meter probes between the contact area and any point of the surface not under test. Note
any current flow.
F.3.7 Apply the multi-meter probes between the test area and the contact area and check if there is a difference
in current flow from that found in F.3.6.
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
Annex G
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(normative)
G.1 Apparatus
G.1.1 Flat surface.
G.1.2 Two supports (70 × 70) mm ± 1 mm having sufficient height to support the ovenware.
G.1.3 Cylinder having a mass equal to the mass of water corresponding to the ovenware capacity, or cylindrical
2
mass equal to 5 grams per cm of base area, whichever is the greater.
G.1.4 For flexible bakeware, in order to connect the end and the generator of the cylinder, a radius of 10 mm is
accepted.
The height of both supports shall be such that during the test, the bakeware is not in contact with the surface on
which these supports stand.
G.2 Procedure
G.2.1 Determine the capacity and the base area of the article.
G.2.2 Position the item of ovenware with the two supports under the normal lifting points (see Figures G.1 to
G.4).
Dimensions in millimetres
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EN 13834:2007+A1:2009 (E)
BS EN 13834:2007+A1:2009
G.2.3 Place the cylindrical load in the centre of sample without impact (see Figures G.1 to G.4).
G.2.4 Record any temporary deformation under load and whether any popping occurred.
G.2.5 Remove the load and record any permanent deformation and whether any popping occurred or in the case
of the flexible bakeware whether any tearing occurred.
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BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
Annex H
Licensed copy: The University of Sheffield, The University of Sheffield, Version correct as of 24/08/2012 17:03, (c) The British Standards Institution 2012
(normative)
H.1 Apparatus
H.1.1 Flat surface.
H.1.2 Two supports (70 × 70) mm ± 1 mm having a sufficient height to support the ovenware.
H.1.3 Two cylinders having masses equal to the mass of water corresponding to the ovenware capacity, or
2
cylindrical masses equal to 5 grams per cm of base area, whichever is the greater.
H.2 Procedure
H.2.1 Determine the capacity and the base area of the article.
H.2.2 Position the item of ovenware with the two supports under diagonally opposite corners, as shown in
Figure H.1.
H.2.3 Place the cylindrical loads without impact in the corners along the other diagonal, as shown in Figure H.1 to
H.6.
H.2.4 Record any temporary deformation under load and whether any popping occurred.
H.2.5 Remove the load and record any permanent deformation and whether any popping occurred.
Dimensions in millimetres
22
BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
Licensed copy: The University of Sheffield, The University of Sheffield, Version correct as of 24/08/2012 17:03, (c) The British Standards Institution 2012
Dimensions in millimetres
23
Licensed copy: The University of Sheffield, The University of Sheffield, Version correct as of 24/08/2012 17:03, (c) The British Standards Institution 2012
24
EN 13834:2007+A1:2009 (E)
BS EN 13834:2007+A1:2009
25
EN 13834:2007+A1:2009 (E)
BS EN 13834:2007+A1:2009
BS EN 13834:2007+A1:2009
EN 13834:2007+A1:2009 (E)
Annex I
Licensed copy: The University of Sheffield, The University of Sheffield, Version correct as of 24/08/2012 17:03, (c) The British Standards Institution 2012
(normative)
I.1 Apparatus
I.1.1 Supports, the height of which shall be such that the ovenware is not in contact with the surface on which
the supports stand.
I.1.2 Material to load the test item uniformly during the test, e.g. aluminum oxide, mesh size 46, or sand.
I.1.3 Oven, capable of holding ovenware and maintaining a constant temperature at least 20 °C above the
manufacturer's recommended temperature or, if no maximum temperature is recommended, a temperature of
250 °C.
I.2 Procedure
I.2.1 Determine the usable capacity of the test item (see 3.6).
I.2.2 Evenly distribute a mass of material (I.1.2) equal to 1,5 times the mass of water required to fill the test item
to the usable capacity across the base of the sample.
I.2.3 Place the test item on the supports (I.1.1) and hold for 30 s.
I.2.4 Examine the test item and record any tearing or fissure.
I.2.5 Heat the oven (I.1.3) to a temperature 20 °C above the manufacturer's recommended temperature. Where
no maximum temperature is recommended, the temperature used shall be 250 °C. Put the test item in the oven for
1 h.
I.2.6 Remove the test item from the oven using potholders or an oven glove.
I.2.7 Place the item on the supports (I.1.1) and hold for 30 s.
I.2.9 Examine the test item and record any tearing or fissure.
26
Licensed copy: The University of Sheffield, The University of Sheffield, Version correct as of 24/08/2012 17:03, (c) The British Standards Institution 2012
blank
BS EN
13834:2007
+A1:2009 British Standards Institution (BSI)
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Licensed copy: The University of Sheffield, The University of Sheffield, Version correct as of 24/08/2012 17:03, (c) The British Standards Institution 2012
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