EN 12875-5:2006
(Main)Mechanical dishwashing resistance of utensils - Part 5: Rapid test for ceramic catering articles
Mechanical dishwashing resistance of utensils - Part 5: Rapid test for ceramic catering articles
This European Standard specifies a rapid method for testing the dishwashing resistance of catering articles made of ceramics. It does not define the number of dishwashing cycles that any given product should withstand. The method tests the dishwashing durability of the glaze surface of the ceramic articles.
Spülmaschinenbeständigkeit von Gegenständen - Teil 5: Schnellverfahren für keramische Gegenstände für den gewerblichen Gebrauch
Diese Europäische Norm legt ein Schnellverfahren zur Prüfung der Spülmaschinenbeständigkeit von
keramischen Gegenständen für den gewerblichen Gebrauch fest. Nicht festgelegt wird die Anzahl von
Spülmaschinenzyklen, denen ein gegebenes Erzeugnis standhalten sollte. Mit dem Verfahren wird die
Spülmaschinenbeständigkeit der Glasur keramischer Erzeugnisse geprüft.
Résistance mécanique au lave-vaisselle des ustensiles - Partie 5: Essai accéléré pour les articles en céramique pour collectivités
La présente Norme européenne spécifie une méthode d'essai accéléré de la résistance au lave-vaisselle
d’articles en céramique pour collectivités. Elle ne définit pas le nombre de cycles de lavage auquel un article
doit résister. Cette méthode soumet à essai la durabilité au lave-vaisselle de la surface émaillée des articles
en céramique.
Mehanska odpornost posode in pribora pri pranju v pomivalnem stroju - 5. del: Hitri preskus za keramične izdelke za gostinstvo
General Information
Overview
EN 12875-5:2006 is a European Standard developed by CEN that specifies a rapid test method for assessing the mechanical dishwashing resistance of ceramic catering articles. This standard focuses on evaluating the durability of the glaze surface on ceramic utensils subjected to mechanical dishwashing conditions. It provides a practical, accelerated procedure to predict the resistance of ceramic catering ware to alkaline detergents used in commercial dishwashing. While EN 12875-5:2006 offers a reliable test method, it does not prescribe the number of dishwashing cycles that products must endure.
Key Topics
- Rapid Testing Method: The standard outlines a 16-hour immersion test where ceramic articles are exposed to a controlled alkaline detergent solution at 75 ± 1 °C. This accelerated test simulates the effects of repeated dishwashing on the glaze surface.
- Test Reagents and Conditions: Utilizes a specific detergent formulation containing sodium hydroxide and nitrilotriacetic acid, prepared as a 2.0% aqueous solution with high-purity water following EN ISO 3696 standards.
- Test Apparatus: Includes a stainless steel tank with precise temperature control and circulation to maintain consistent exposure conditions, along with racks to ensure specimen separation.
- Specimen Preparation and Evaluation: Ceramic articles must be cleaned before testing and visually examined post-immersion to identify any changes in gloss or color compared with untested reference specimens, following inspection criteria in EN 12875-2.
- Test Reporting Requirements: Detailed test reports are mandated, including identification of the articles, test conditions, evaluation results, and any observed peculiarities.
Applications
EN 12875-5:2006 is highly relevant to manufacturers, quality control laboratories, and suppliers of ceramic catering ware such as plates, bowls, and other glazed utensils used in commercial catering environments. The standard enables:
- Quality Assurance: Manufacturers can use the rapid test to screen ceramic products for dishwashing durability during production or before market release, ensuring that the glaze finish withstands alkaline detergent exposure without significant deterioration.
- Product Development: Designers and developers can assess new glaze formulations or decorative techniques under controlled conditions, optimizing product longevity in demanding catering settings.
- Supplier Verification: Catering businesses and procurement specialists can evaluate ceramic ware from suppliers to ensure compliance with durability expectations for large-scale food service operations.
- Compliance and Comparison: Although not setting performance thresholds, the standardized method facilitates consistent comparisons of dishwashing resistance across different ceramic articles or production batches.
Related Standards
EN 12875-5:2006 is part of the broader EN 12875 series focused on mechanical dishwashing resistance of utensils, including:
- EN 12875-1: Reference test method for domestic articles employing multi-cyclic tests with domestic dishwashing machines.
- EN 12875-2: Inspection criteria for non-metallic utensils, providing evaluation procedures complementary to the rapid test.
- EN 12875-4: Rapid test method tailored for domestic ceramic articles.
Additionally, it references EN ISO 3696 for water purity requirements crucial in preparing the detergent solutions.
Keywords: EN 12875-5, mechanical dishwashing resistance, ceramic catering articles, rapid test, glaze durability, alkaline detergent, dishwashing durability test, ceramic ware quality control, CEN standard, commercial dishwashing, ceramic utensil testing, catering industry ceramics.
Frequently Asked Questions
EN 12875-5:2006 is a standard published by the European Committee for Standardization (CEN). Its full title is "Mechanical dishwashing resistance of utensils - Part 5: Rapid test for ceramic catering articles". This standard covers: This European Standard specifies a rapid method for testing the dishwashing resistance of catering articles made of ceramics. It does not define the number of dishwashing cycles that any given product should withstand. The method tests the dishwashing durability of the glaze surface of the ceramic articles.
This European Standard specifies a rapid method for testing the dishwashing resistance of catering articles made of ceramics. It does not define the number of dishwashing cycles that any given product should withstand. The method tests the dishwashing durability of the glaze surface of the ceramic articles.
EN 12875-5:2006 is classified under the following ICS (International Classification for Standards) categories: 67.250 - Materials and articles in contact with foodstuffs; 97.040.40 - Dishwashers; 97.040.60 - Cookware, cutlery and flatware. The ICS classification helps identify the subject area and facilitates finding related standards.
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Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Spülmaschinenbeständigkeit von Gegenständen - Teil 5: Schnellverfahren für keramische Gegenstände für den gewerblichen GebrauchRésistance mécanique au lave-vaisselle des ustensiles - Partie 5: Essai accéléré pour les articles en céramique pour collectivitésMechanical dishwashing resistance of utensils - Part 5: Rapid test for ceramic catering articles97.040.60Kuhinjska posoda, jedilni servisi in jedilni priborCookware, cutlery and flatware97.040.40Pomivalni strojiDishwashersICS:Ta slovenski standard je istoveten z:EN 12875-5:2006SIST EN 12875-5:2006en,fr,de01-september-2006SIST EN 12875-5:2006SLOVENSKI
STANDARD
EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN 12875-5March 2006ICS 67.250; 97.040.40; 97.040.60 English VersionMechanical dishwashing resistance of utensils - Part 5: Rapidtest for ceramic catering articlesRésistance mécanique au lave-vaisselle des ustensiles -Partie 5: Essai accéléré pour les articles en céramique pourcollectivitésSpülmaschinenbeständigkeit von Gegenständen - Teil 5:Schnellverfahren für keramische Gegenstände für dengewerblichen GebrauchThis European Standard was approved by CEN on 13 February 2006.CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this EuropeanStandard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such nationalstandards may be obtained on application to the Central Secretariat or to any CEN member.This European Standard exists in three official versions (English, French, German). A version in any other language made by translationunder the responsibility of a CEN member into its own language and notified to the Central Secretariat has the same status as the officialversions.CEN members are the national standards bodies of Austria, Belgium, 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.EUROPEAN COMMITTEE FOR STANDARDIZATIONCOMITÉ EUROPÉEN DE NORMALISATIONEUROPÄISCHES KOMITEE FÜR NORMUNGManagement Centre: rue de Stassart, 36
B-1050 Brussels© 2006 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN 12875-5:2006: ESIST EN 12875-5:2006
Further parts of EN 12875, under the general title Mechanical dishwashing resistance of utensils that have already been published or are in preparation are as follows: Part 1: Reference test method for domestic articles Part 2: Inspection of non-metallic articles Part 4: Rapid test for domestic ceramic articles Part 5: Rapid test for ceramic catering articles The accelerated test is a useful method for predicting the dishwashing resistance of the glaze surface of ceramic products intended for catering use. The catering industry requires significant quantities of products that are decorated on the glaze surface (for example customized or bespoke ware), and such ware may have an overall durability which is lower than that of the glaze surface itself. A convenient method to test on-glaze decorated ware is referred to in the Note to 4.2; however, testing by this modified procedure will not be in accordance with EN 12875-5. Note that the reference test method (EN 12875-1) is based on a multi-cyclic test in a modified domestic dishwashing machine, and utilizes an alkaline domestic dishwashing detergent. It is intended that the inspection procedure given in EN 12875-2 be used to examine ceramic catering articles which have been subjected to the rap
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Die Norm EN 12875-5:2006 legt einen klaren und präzisen Rahmen für die Prüfung der Geschirrspülbeständigkeit von keramischen Catering-Artikeln fest. Ihr Fokus liegt auf einem schnellen Testverfahren, das es ermöglicht, die Beständigkeit der Glasuroberfläche unter Geschirrspülbedingungen zu bewerten. Dieser Ansatz ist von großer Bedeutung für die Qualitätskontrolle in der Gastronomie, da er eine zuverlässige Einschätzung der Haltbarkeit keramischer Artikel während des Geschirrspülprozesses bietet. Ein herausragendes Merkmal dieser Norm ist ihre Praktikabilität. Durch die schnelle Testmethode können Hersteller und Unternehmen im Bereich der Gastronomie schnell Rückmeldungen zur Qualität ihrer Produkte erhalten, was eine zeitnahe Anpassung und Verbesserung ermöglicht. Dies ist besonders relevant in einem wettbewerbsintensiven Markt, wo die Langlebigkeit und Haltbarkeit von Geschirr einen entscheidenden Einfluss auf die Kundenzufriedenheit hat. Darüber hinaus sorgt die Norm EN 12875-5:2006 für einheitliche Testbedingungen, was die Vergleichbarkeit der Ergebnisse zwischen verschiedenen Produkten und Herstellern erleichtert. Dies ist von wesentlicher Bedeutung für Einkäufer und Verbraucher, die Vertrauen in die Qualität der eingesetzten Utensilien entwickeln möchten. Die Norm trägt somit nicht nur zur Verbesserung der Produktqualität bei, sondern fördert auch eine transparente Kommunikation zwischen Produzenten und Endverbrauchern. Zusammenfassend ist die EN 12875-5:2006 eine entscheidende Norm für den Bereich der keramischen Gastronomieartikel. Ihre Stärken liegen in der Schnelligkeit des Tests, der praktischen Anwendbarkeit und der Sicherstellung von Qualitätsstandards, die für die Branche von großer Relevanz sind.
SIST EN 12875-5:2006 표준은 세라믹 조리 도구의 기계 세척 저항성을 평가하기 위한 신속한 방법을 규정합니다. 이 표준은 세라믹 제품의 유약 표면에 대한 세척 내구성을 시험하는데 초점을 맞추고 있으며, 이를 통해 조리 도구가 실제 사용 환경에서 얼마나 효과적으로 사용될 수 있는지를 평가할 수 있습니다. 이 표준의 강점 중 하나는 빠른 테스트 방법을 제공하여 제조업체나 소비자가 세라믹 조리기구의 내구성을 신속하게 확인할 수 있도록 한다는 점입니다. 따라서, 품질 관리 및 제품 개발 시 효율성을 크게 향상시킬 수 있습니다. 또한, EN 12875-5는 특정 제품이 견뎌야 할 세척 사이클 수를 정의하지 않기 때문에, 다양한 세라믹 제품에 적응할 수 있는 유연성을 제공합니다. 따라서 이 표준은 세라믹 조리 도구에 관한 요구사항을 설정하고, 업계에서의 신뢰성을 높이며, 세척 저항성에 대한 중요한 기준을 제공합니다. 이러한 사항들은 제조업체가 소비자에게 높은 품질의 제품을 제공하는 데 기여할 뿐만 아니라, 소비자가 더욱 안전하고 신뢰할 수 있는 제품을 선택할 수 있도록 돕습니다. 결론적으로, SIST EN 12875-5:2006 표준은 기계 세척 시 세라믹 조리기구의 내구성을 신속하게 평가할 수 있는 유용한 프레임워크를 제공하며, 이를 통해 조리 도구의 품질 향상과 소비자 만족도를 높일 수 있는 핵심 요소로 자리 잡고 있습니다.
La norme EN 12875-5:2006 est un document essentiel qui fournit une méthode rapide pour évaluer la résistance au lavage mécanique des articles de restauration en céramique. Son champ d'application est clairement défini, ciblant spécifiquement les ustensiles en céramique utilisés dans le secteur de la restauration, ce qui témoigne de sa pertinence pour les fabricants et les utilisateurs de ces produits. L'un des atouts majeurs de cette norme est sa capacité à tester la durabilité du revêtement émaillé des articles en céramique, un facteur crucial pour assurer la longévité et l'esthétique des ustensiles après de multiples cycles de lavage. Bien qu'elle ne précise pas le nombre de cycles de lavage que chaque produit doit supporter, cela permet une flexibilité adaptée aux différents types de produits sur le marché. Cette approche entraîne une meilleure compréhension de la performance des articles en céramique dans des environnements de restauration où le lavage mécanique est fréquent. La méthode rapide décrite permet également d'optimiser les processus de contrôle qualité, rendant la norme particulièrement pertinente dans le secteur de la restauration, où la rapidité et l'efficacité sont primordiales. En outre, l'existence d'une norme européenne telle que la SIST EN 12875-5:2006 favorise l'harmonisation des critères de test à travers les différents pays membres, ce qui est un avantage significatif pour les entreprises cherchant à garantir la conformité de leurs produits. En conclusion, la norme EN 12875-5:2006 se distingue par sa pertinence pour le secteur de la restauration en garantissant une évaluation standardisée et fiable de la résistance au lavage des articles en céramique. Elle offre ainsi une base solide pour améliorer la qualité et la durabilité des produits, tout en facilitant leur commercialisation sur le marché européen.
The EN 12875-5:2006 standard provides a comprehensive framework for assessing the mechanical dishwashing resistance of ceramic catering articles. This European standard is particularly significant as it introduces a rapid testing method that effectively evaluates the durability of ceramic glazes, which are crucial in ensuring the longevity and aesthetic appeal of kitchenware. One of the primary strengths of EN 12875-5:2006 is its focus on the glaze surface's resistance to dishwashing conditions, which is essential for maintaining the integrity of ceramic utensils used in commercial settings. By concentrating on the surface properties rather than specifying the exact number of dishwashing cycles, the standard allows manufacturers to assess product performance flexibly and adapt their designs accordingly. The relevance of this standard cannot be overstated, especially in the context of food safety and hygiene, where the durability of dishware directly impacts operational efficiency in catering environments. As the food service industry continues to evolve, the need for reliable, durable utensils that can endure the rigors of mechanical dishwashing processes becomes increasingly critical. EN 12875-5:2006 serves as a benchmark that encourages manufacturers to aim for higher quality standards, ultimately benefiting consumers and professionals alike. In summary, the EN 12875-5:2006 standard is a vital resource for ensuring that ceramic catering articles meet industry expectations regarding mechanical dishwashing resistance. Its practical approach, combined with an emphasis on glaze durability, underscores its importance in enhancing the performance and lifespan of ceramic utensils in the catering industry.
EN 12875-5:2006は、セラミック製の調理器具の機械的食器洗浄耐性を評価するための迅速な試験方法を規定した欧州標準です。この標準の主な特長は、食器洗浄が行われる際のセラミック製品のグレーズ表面の耐久性をテストすることにあります。 この標準は、セラミック製調理器具の耐食器洗浄性を確認するための効果的かつ迅速な手法を提供しており、特に商業用の器具において重要です。しかし、特定の製品が耐えなければならない食器洗浄サイクルの数を定義していないため、実際の使用状況に応じた柔軟性も持っています。この点が、本標準が多様な業界で受け入れられる理由となっているでしょう。 また、試験方法の迅速性により、製品開発のプロセスにおいて迅速なフィードバックが得られるため、業界関係者にとっては大変利便性が高く、製品の市場投入のスピードを向上させる助けとなります。総じて、EN 12875-5:2006は、セラミック製の調理器具の食器洗浄耐性を評価する上で非常に有効な標準であり、その重要性は今後ますます高まると考えられます。
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