SIST EN ISO 8442-5:2005
(Main)Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 5: Specification for sharpness and edge retention test of cutlery (ISO 8442-5:2004)
Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 5: Specification for sharpness and edge retention test of cutlery (ISO 8442-5:2004)
This European Standard specifies the sharpness and edge retention of knives which are produced for professional and domestic use in the preparation of food of all kinds, specifically thoses knives intended for hand use. Powered blade instruments of any kind are excluded. Generally these types of knives are manufactured with blades of either plain edge design or with edges incorporating particular features to enhance or to optimize aspects of cutting ability.
Werkstoffe und Gegenstände in Kontakt mit Lebensmitteln - Schneidwaren und Tafelgeräte - Teil 5: Festlegung der Schneidfähigkeit und Prüfung der Kantenbeständigkeit (ISO 8442-5:2004)
Diese Europäische Norm legt die Schneidfähigkeit und Schneidhaltigkeit von Messern fest, die für den beruflichen Gebrauch sowie für den Gebrauch im Haushalt zur Zubereitung von Nahrungsmitteln aller Art hergestellt werden und besonders für den Gebrauch mit der Hand bestimmt sind.
Geräte mit motorisch angetriebener Klinge jeglicher Art sind ausgeschlossen.
Im allgemeinen werden diese Messertypen mit Klingen, die eine glatte Schneide oder Schneiden, die besondere Merkmale zur Verbesserung oder Optimierung der Schneidleistung aufweisen, hergestellt.
Die folgenden zwei Typen von Messerklingen sind für die Schnittprüfung geeignet:
- Schneide-Typ A: Schneiden, die durch den Verwender nachgeschärft werden können und Schneiden, deren Zahnabstand größer als 1 mm ist.
- Schneide-Typ B: Schneiden, die nicht zum Nachschärfen mit einem Wetzstahl vorgesehen sind.
Während diese Messer vorwiegend mit Klingen aus verschiedenen wärmebehandelten Stahlgüten hergestellt werden, wird die Prüfung von Messern einer anderen Bauart oder aus anderem Klingenmaterial nicht ausgeschlossen, vorausgesetzt die Prüfkriterien werden erfüllt.
Der Grundsatz der Prüfung besteht darin, durch Vorwärts- und Rückwärtsbewegungen gegen einen Stapel eines synthetischen Prüfmittels unter kontrollierten Prüfbedingungen, einen Schneidvorgang durch eine Messerklinge zu reproduzieren
Matériaux et objets en contact avec les denrées alimentaires - Coutellerie et orfevrerie de table - Partie 5: Spécification du tranchant et essai de conservation du tranchant (ISO 8442-5:2004)
La présente norme européenne spécifie le tranchant et la conservation du tranchant des couteaux a usage professionnel et domestique, plus précisément les couteaux a usage manuel, destinés a la préparation des denrées alimentaires de toutes sortes. Tous les types d'instruments électriques a lame sont exclus. D'une maniere générale, ces types de couteaux sont fabriqués avce des lames a bords lisses ou a bords présentant des facies particuliers permettant d' augmenter ou d'optimiser certains aspects du pouvoir tranchant.
Materiali in predmeti v stiku z živili – Jedilni pribor in namizna posoda - 5. del: Specifikacija za ostrino in preskus obstojnosti roba jedilnega pribora (ISO 8442-5:2004)
General Information
Standards Content (Sample)
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Materiali in predmeti v stiku z živili – Jedilni pribor in namizna posoda - 5. del: Specifikacija za ostrino in preskus obstojnosti roba jedilnega pribora (ISO 8442-5:2004)Werkstoffe und Gegenstände in Kontakt mit Lebensmitteln - Schneidwaren und Tafelgeräte - Teil 5: Festlegung der Schneidfähigkeit und Prüfung der Kantenbeständigkeit (ISO 8442-5:2004)Matériaux et objets en contact avec les denrées alimentaires - Coutellerie et orfevrerie de table - Partie 5: Spécification du tranchant et essai de conservation du tranchant (ISO 8442-5:2004)Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 5: Specification for sharpness and edge retention test of cutlery (ISO 8442-5:2004)97.040.60Kuhinjska posoda, jedilni servisi in jedilni priborCookware, cutlery and flatware67.250Materiali in predmeti v stiku z živiliMaterials and articles in contact with foodstuffsICS:Ta slovenski standard je istoveten z:EN ISO 8442-5:2004SIST EN ISO 8442-5:2005en,fr,de01-marec-2005SIST EN ISO 8442-5:2005SLOVENSKI
STANDARD
SIST EN ISO 8442-5:2005
EUROPEAN STANDARDNORME EUROPÉENNEEUROPÄISCHE NORMEN ISO 8442-5December 2004ICS 67.250; 97.040.60English versionMaterials and articles in contact with foodstuffs - Cutlery andtable holloware - Part 5: Specification for sharpness and edgeretention test of cutlery (ISO 8442-5:2004)Matériaux et objets en contact avec les denréesalimentaires - Coutellerie et orfèvrerie de table - Partie 5:Spécification du tranchant et essai de conservation dutranchant (ISO 8442-5:2004)Werkstoffe und Gegenstände in Kontakt mit Lebensmitteln- Schneidwaren und Tafelgeräte - Teil 5: Festlegung derSchneidfähigkeit und Prüfung der Kantenbeständigkeit(ISO 8442-5:2004)This European Standard was approved by CEN on 10 October 2002.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, 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© 2004 CENAll rights of exploitation in any form and by any means reservedworldwide for CEN national Members.Ref. No. EN ISO 8442-5:2004: ESIST EN ISO 8442-5:2005
EN ISO 8442-5:2004 (E) 2 Contents page Foreword.3 1 Scope.4 2 Terms and definitions.4 3 Testing.5 4 Principle.6 5 Test medium.7 6 Apparatus.8 7 Test procedure.10 8 Expression of results.11 Annex A (normative)
Calibration of cutting test apparatus.13
SIST EN ISO 8442-5:2005
EN ISO 8442-5:2004 (E) 3 Foreword This document (EN ISO 8442-5:2004) has been prepared by Technical Committee CEN /TC 194, "Utensils in contact with food", the secretariat of which is held by BSI, in collaboration with Technical Committee ISO/TC 186 "Cutlery and table and decorative metal hollow-ware". 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 June 2005, and conflicting national standards shall be withdrawn at the latest by June 2005. Annex A is normative. EN ISO 8442 consists of the following parts: Part 1: Requirements for cutlery for the preparation of food Part 2: Requirements for stainless steel and silver-plated cutlery Part 3: Requirements for silver-plated table and decorative holloware Part 4: Requirements for gold-plated cutlery Part 5: Specification for sharpness and edge retention test of cutlery Part 6: Lightly silver-plated table holloware protected by laquer Part 7: Specification for table cutlery made of silver, other precious metals and their alloys Part 8: Specification for silver table and decorative holloware According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. SIST EN ISO 8442-5:2005
EN ISO 8442-5:2004 (E) 4 1 Scope This European Standard specifies the sharpness and edge retention of knives which are produced for professional and domestic use in the preparation of food of all kinds, specifically those knives intended for hand use. Powered blade instruments of any kind are excluded. Generally these types of knives are manufactured with blades of either plain edge design or with edges incorporating particular features to enhance or optimize aspects of cutting ability. The following two types of knife blade are suitable for the cutting test: Type A edges: Cutting edges which can be resharpened by the user and edges with a pitch greater than 1 mm; Type B edges: Cutting edges which are not intended to be resharpened on a steel. Whilst these knives are predominantly manufactured with blades made from various grades of heat treated steels, the testing of knives of any construction or blade material is not precluded providing that the test criteria are met. The principle of the testing is to reproduce a cutting action, by forward and reverse strokes, against a pack of synthetic test medium under controlled parameters. 2 Terms and definitions For the purposes of this European Standard, the following terms and definitions apply. 2.1 cutlery utensils for the preparation and serving of food having a blade with a cutting edge 2.2 centre line line which generally bisects the cross-section of the blade passing through the cutting edge and the back of the blade (see Figure 1) EXAMPLE SIST EN ISO 8442-5:2005
EN ISO 8442-5:2004 (E) 5
Figure 1 — Centreline 2.3 initial cutting performance (ICP) cutting ability to be expected by the user from a knife when supplied “as new” from the factory or point of sale 2.4 cutting edge retention (CER) ability of the knife blade’s edge to resist wear throughout its useful life 2.5 total card cut (TCC) cumulative amount of card cut (measured in millimetres) by the test knife over the duration of a full test 2.6 cutting cycle one forward plus one reverse stroke of the designated length of the blade against the medium 3 Testing 3.1 General When tested in accordance with the test method of clause 7 each type of knife shall conform to 3.2 to 3.4. This test shall be carried out before any other physical or mechanical test so that edge performances are assessed in the “as received” condition. 3.2 Test length The portion of the cutting edge of the blade to be tested (see 3.3) shall be straight except for a maximum deviation (positive or negative, not both) of 1 mm. In the case of type “ B “ edges the shape of the blade is considered to be the underlying profile on which the detail is superimposed (see Figure 2). SIST EN ISO 8442-5:2005
EN ISO 8442-5:2004 (E) 6
Key A Max. deviation from straight (shown positive) B Stroke length Figure 2 — Blade to be tested 3.3 Test conditions The same test is applied to both types of knives but the duration for the purpose of establishing cutting edge retention is determined by the type of edge. Test parameters are given in Table 1. Table 1 — Cutting test parameters Blade edge Type Test load
N Stroke Length
(mm) Nominal cutting speed (mm/s) Total no. Cutting cycles (F) A 50 40 50 60 B 50 40 50 200 3.4 Cutting performance When tested in accordance with clause 7 the minimum initial cutting performance (ICP) and cutting edge retention (CER) shall conform to the performance levels specified in Table 2. Table 2 — Performance levels Blade edge type Minimum ICP mm Minimum CER (TCC) mm A 50 150 B 50 1 500 4 Principle Performance of the blade in terms of distance cut through the medium on each cycle is measured throughout the duration of the test, which is designed to accelerate wear of the knife blade over a short period. Blades shall cut an adequate amount of medium to complete the test and the two cutting performance indicators ICP and CER are calculated in accordance with clause 8 from the accumulated data. SIST EN ISO 8442-5:2005
EN ISO 8442-5:2004 (E) 7 5 Test medium A specially developed chemical pulp is produced in the form of sheets of card containing a controlled amount of abrasive material i.e. quartz. This card shall be pure chemical soda pulp without any other chemical additive except for the addition of silica in the proportion of (5 ± 0,5) % by weight. The properties of the quartz shall conform to Tables 3 to 5. The quartz shall have the percentage composition of chemical elements specified in Table 3. Table 3 — Composition of silica abrasive Compound Composition % SiO2 99 Fe 0,013 Al2O3 0,22 MgO Nil Alkalines Nil The grain size distribution of quartz shall be as specified in Table 4. Table 4 — Grain size distribution of silica - C 400 Grain size µm Composition (in weight) % > 50 0,2 > 30 4,7 > 20 15 > 16 2 > 12 11 > 10 10 > 8 7 > 6 9 > 4 12 > 2 29 To satisfy the test arrangement the card is cut into 10 mm wide strips (with the fibres of the card grain flowing across the strip) and compiled into a pack maximum 50 mm deep when clamped under pressure (130 ± 2,5) N in a holder as shown in Figure 3. The physical properties of each strip shall be as specified in Table 5. Table 5 — Physical properties Thickness mm Weight g/m² Strip (pack) width mm 0,31 ± 0,02 200 ± 10 10,0 ± 0,1 SIST EN ISO 8442-5:2005
EN ISO 8442-5:2004 (E) 8 Before use, the test medium shall be conditioned in a controlled atmosphere of (55 ± 5) % relative humidity at (20 ± 2) °C for a period of 24 h. The card shall be open to this atmosphere and used within 4 h of removal from it. 6 Apparatus NOTE A suitable apparatus for performing the cutting test is shown in Figure 3 and comprises the elements of 6.1 to 6.6. 6.1 Card s
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