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Document Dispatch Advice

Ref. Date

MED 33/ T-53 21-01-2015

Technical Committee: Utensils, Cutlery & Domestic Hardware Sectional Committee MED 33

TO:

a) The interested members of Mechanical Engineering Division Council, MEDC

b) All Members of Utensils, Cutlery & Domestic Hardware Sectional Committee MED 33 c) All interested

Dear Sir(s),

Please find enclosed the following document:

Doc. No. TITLE

MED 33(1138) Draft Indian Standard Stainless Steel Cookware – Specification (First revision of IS

14756) (ICS 77.140.20:97.040)

Kindly examine the draft standard(s) and forward your views stating any difficulties which you are likely to

experience in your business or profession, if this/these is/are finally adopted as National Standard(s).

Last date for comments: 15-March-2015

Comments, if any, may please be made in the format as given overleaf and mailed to the undersigned at

the above address.

In case no comments are received or comments received are of editorial nature, you will kindly permit us to

presume your approval for the above document as finalized. However, in case of comments of technical in

nature are received then it may be finalized either in consultation with the Chairman, Sectional Committee or

referred to the Sectional committee for further necessary action if so desired by the Chairman, Sectional

Committee.

The document is also hosted on BIS website www.bis.org.in.

Thanking you,

Yours faithfully

(T.V Singh)

Encl: As above Sc F & Head (MED), ROOM NO: 203

MANAK BHAVAN

9 BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

TELEFAX 011-23232509

med@bis.org.in

Doc No. : MED 33 (1238)

December 2014

Draft for Comments Only

Draft Indian Standard

STAINLESS STEEL COOKWARE – SPECIFICATION (First revision of IS 14756)

ICS 77.140.20:97.040

________________________________________________________________________

Not to be reproduced without the permission of BIS Last date for receipt of

or used as a STANDARD comments is: 15 March 2015

________________________________________________________________________

FOREWORD

Adoption clause will be added later on.

This standard was first published in 2000.In this revision following major changes have been made:

a) new grade of Stainless Steel,

b) cladding of utensils (two ply and three ply construction) ,

c) new shapes of utensils.

The shapes and sizes demanded in the country differ from area to area therefore, need not rigidly be

tied down. For the general run of the utensils uses, the shapes and sizes covered in this standard are

recommended.

For the purpose of deciding whether a particular requirement of this standard is complied with, the

final value, observed or calculated, expressing the result of a test or analysis, shall be rounded off in

Accordance with IS 2 : 1960 ‘ Rules for rounding off numerical values (revised)’. The number of significant places retained in the rounded off value should be the same as that of the specified value in

this standard.

1 SCOPE

This standard lays down the requirements for following types of stainless steel utensils:

a) Cooking utensils,

b) Serving utensils,

c) Table utensils, and

d) Storage utensils.

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December 2014

2 REFERENCES

The following Indian Standards are necessary adjuncts to this standard. At the time of

publication, the editions indicated were valid. All standards are subject to revision, and parties to

agreements based on this standard are encouraged to investigate the possibility of applying the

most recent editions of the following standards:

IS No Title

IS 5522: 2014 Stainless steel sheets and strips for utensils ─ Specification (Third revision)

IS 9040: 1978 Methods for sampling of utensils

IS 13395: 1995 Performance of Handles and Handle Assemblies Attached to Cookware

IS : 15960 : 2013 Specification for Composite bottom stainless. Steel Cooking utensils /

pressure cookers [Amalgamation of IS 4536(Pt 1To Pt 3)]

IS 15997: 2012 Low Nickel Austenitic Stainless Steel Sheet and Strip for Utensils and

Kitchen Appliances ─ Specification

3 MATERIAL

3.1 The stainless steel used for manufacture of utensils shall conform to IS 5522 or IS 15997

3.2 The material used for composite bottom shall be as per IS 15960:2013.

4 SHAPE AND DIMENSIONS

4.1 The shapes and dimensions for various types of utensils shall be as per the agreement

between the purchaser and the manufacturer. However, some of the shapes of different types of

utensils are given in Annex A for guidance.

4.2 The minimum finished thickness of the utensils shall conform to the requirements given in Table 1

except beaded portion. The minimum thickness of sheet used as per Table 1 is recommended for use.

However, the utensils with higher thickness may be supplied, if required.

Table 1 Requirement for Thickness for Sheet/Utensils

(Clause 4.2)

Types of utensils Minimum thickness for

Sheet (mm) Utensils (mm)

Cooking utensils 0.9 0.7

Serving utensils 0.7 0.55

Table utensils 0.7 0.55

Storage utensils:

Deep Drawn 0.7 0.5

Fabricated 0.56 0.5

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December 2014

4.3 The material thickness for 2 ply and 3 ply composite bottom stainless steel utensils shall be as per IS

15960.

5 WORKMANSHIP AND FINISH

5.1 The utensils shall not have any sharp edges and shall be free from distortion, dents, wrinkles,

burns, splinters, scratches, pitting, deep tool marks and other surface defects. The utensils

generally be bright finish , matt finish or combination of both finish and shall not rock when placed on

flat surface (see footnote) In case of electrolytic copper deposition on the utensils at the bottom the

coating shall be free from defects such as unplated area and their superficial blemishes visible to

the naked eye Note ─ 1) Flat bottom utensil shall not rock when placed on flat surface.

2) For curved base utensils attachment shall be provided by manufacturer to make the utensils

Stable when placed on the flat surface.

5.2 The construction of the utensils shall be such that it is possible to clean them thoroughly and

all surfaces for cleaning are accessible by hand or brush.

5.3 Metal handles shall be fitted to the utensils by spot welding or riveting. Spot welded joints shall

not have any crevices. In case of plastic handles, it shall be suitably fitted to the body through a metal

bracket or ferrule fixed to the utensil by spot welding or riveting.

5.4 Where handles are required, the requirements for handles shall conform to IS 13395.

6 TESTS

6.1 Staining Test

The surface of the utensil shall be thoroughly washed with hot soapy water. Thoroughly rinse and then

degrease the test specimens in acetone or methylated spirits, then wiped using a soft cloth. The utensils,

when dipped for 16 hour in each of the following solutions maintained at 60±2oC temperature, shall

not show any sign of staining after removal from the solutions at the end of above period:

a) Ten grams of glacial acetic acid (99 percent) dissolved in distilled water to make 100 ml; and

b) Five grams of pure sodium chloride dissolved in distilled water to make 100 ml.

6.2 Mechanical shock Test (for cladded utensils only)

The utensil body shall be supported in air with the bottom side up and a steel ball weighing half a

kilogram dropped on to it from the height of 500 mm five times. After completion of the test, the

cladded or deposited layer shall show no sign of peeling off or coming off.

6.3 Thermal Shock Test (for cladded utensils only)

The utensil body only shall be kept in an oven to attain a temperature of 275 ± 5 0C. Thereafter the

utensil shall be removed and dipped immediately in water maintained at room temperature. This

process shall be repeated three times and at the end of the process the deposited layer/cladding shall

not show any sign of peeling off or coming off.

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6.4 Dry heat test (for cladded utensils only)

The Utensil body only shall be heated upto 450 0 C ± 5

0 C and immediately quench in water ( water

temperature before quenching shall be around 35 0 C ± 5

0 C ). Repeat the cycle 25 times. Check the

bottom for bulge, separation of disc or blisters after cooling every cycle. There shall be no separation

of cowl or disc from the utensil after cooling.

6.5 Coating Thickness Test

The total thickness of the utensil including copper deposit shall be measured. The copper deposit

shall then be stripped off in two areas of required size. The thickness of the stainless steel sheet

shall then be measured. The difference between the total thickness including copper deposited

and the thickness of stainless steel sheet be considered as the thickness of the copper deposited.

This test is for electrodeposition of copper only.

7 SAMPLING

Unless agreed to between purchaser and manufacturer, the sampling of utensils and criteria of

conformity shall be done in accordance with IS 9040 for dimensional and staining test. The tests

6.2, 6.3 , 6.4 and 6.5 are type tests applicable to cladded utensils and shall be done on separate

sample in every batch.

8 MARKING

8.1 Each utensil shall be legibly and indelibly marked with the following by stamping or

engraving or etching:-

a) Category of utensil

b) Capacity in litre or size in mm of utensil

c) Material of utensil

d) Material grade

e) Manufacturer name or initials or trademark.

8.2 BIS Certification Marking

8.2.1 Each utensil may also be marked with BIS Standard Mark.

8.2.2 The use of the Standard Mark is governed by the provisions of the Bureau of Indian

Standards Act, 1986 and the ‘Rules and Regulations made there under. The details of conditions

under which the license for use of Standard Mark may be granted to manufacturers or producers

may be obtained from the Bureau of Indian Standards.

9 PACKING

Utensils shall be wrapped in soft tissue paper and shall be packed in accordance with the best

trade practices or according to the instructions of the purchaser. Care shall be taken to see that

the utensils do not get dented or damaged during transit.

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ANNEX A

(Clause 4.1)

DIAGRAMMATIC SHAPE OF DIFFERENT TYPES OF UTENSILS

A-I Diagrammatic shape of different types of utensils shall be as shown in Fig. 1 to 14. In these

figures ‘h’ is the height and ‘D’ is the diameter.

Fig 1. Deep Degchi

Fig 2. Fry Pan

Fig 3. Sauce Pan

Fig 4. Katori

Fig 5. Tumbler

Fig 6. Compartmental Tray Round

Fig 7. Compartmental Tray Rectangular

Fig 8. Entrée Dish, Round

Fig 9. Jug, Typical

Fig 10. Cassrole with cladded base

Fig 11. Jug with cladded base

Fig 12. Deep Pot with cladded base

Fig 13. Fry Pan with cladded base

Fig 14. Sauce Pan with cladded base

Fig 1 Deep Degchi

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Fig.5 Tumbler

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Section XX Fig 8. Entrée Dish, Round

Fig 7. Compartmental Tray Rectangular

Fig 11. Jug with cladded base

Fig 10 Cassrole with cladded base

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Fig

Fig 12. Deep pot with cladded base

Sauce

Fig 14.Sauce pan with cladded base

Fig 13. Fry pan with cladded base

ANNEX

FORMAT FOR SENDING COMMENTS ON BIS DOCUMENTS

(Please use A4 size sheet of paper only and type within fields indicated. Comments

on each clauses/sub-clauses/table/fig. etc be started on a fresh box. Information in

Column 4 should include reasons for the comments and suggestions for modified

wording of the clauses when the existing text is found not acceptable. Adherence to

this format facilitates Secretariat’s work)

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LAST DATE OF COMMENTS: ________________

NAME OF THE COMMENTATOR/ORGANIZATION: _________________________

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