At SIT. Cookwares quality-assurance inspection is an important part of ensuring product quality, enhancing consumer satisfaction and maintaining brand image. Through a comprehensive range of inspection services and strict inspection standards, SIT Quality-assurance experts offers personalized solutions to ensure the safety, quality, and performance of Cookwares for brands and retailers.

The Key Aspect of Cookware Inspection 

Cookwares quality-assurance inspection is a crucial process in ensuring the quality and safety of cookware products that we use every day. It involves a series of checks and tests carried out at different stages of manufacturing, from raw materials to finishedproducts.To safeguard your customers and lower the risk of a product recall, SIT quality-assurance solutions support the introduction of high-quality products that are compliant with target markets. For assistance in customizing your inspection needs, The key aspect of kitchenware inspection including:

• Test for transportation drops
• Product weight and size measurements
• Check with a barcode scanner
• Check for special functions
• Tape with coating for testing
• Stainless steel must meet magnetic check requirements.
• Check the handle’s resistance to bending
• Review of capacity
• Examine the thermal shock
• Check the bottom flat
• Internal coating thickness measurement
• Tempered glass evaluation
• Sharp points and edges must be checked.
• Actual usage evaluation stability evaluation
• Moisture analysis of a wood component
• Smell check
• Product wobbling test for items that stand alone
• Check for water leaks
• Bending strength test of pot handle fixing device
• Lid assembly inspection
• Cookware magnetic inspection (only applicable to electromagnetic cooker)
• Cross-cut test
• Concavity inspection of the bottom of the pot
• Inner height measurement of pots and pans

> Stability:The empty pot with the lid removed should remain stable when placed on a 5-degree slope in the most unfavorable position (unless this requirement is excluded in the product design).

> Handle selection: Pots with a capacity of more than 3.75L or a total weight of more than 5KG after being filled with water (except for shallow pots) must be equipped with two handles.

> Hygiene requirements: All surfaces that may directly contact food must be easy to clean under normal conditions.

> Handle position: The handle position should be above the center of gravity of the pot after it is filled with water. For shallow pans, the distance between the handle and the horizontal projection surface of the bottom of the pan must not be less than 30MM (measured at the center of the handle along the length of the handle). If it is a double-sided pan, the measurement position is the lowest grip point of the handle during normal use.

> Knob: When using the knob normally, it should be ensured that those overheated surfaces will not be touched (for such overheated surfaces, the manufacturer should indicate in the manual that it is necessary to use the necessary protection methods to ensure the safe use of the pot).

All pots and pans with metal handles should have warning labels (low viscosity stickers)

Caution: handle and Knobs may become very hot. The use of an oven glove is recommended. pls refer to the instructions for details, pls remove them. This label before use.

If there is more than one pot in a set, at least the largest pot must have this warning mark.

> The capacity of the pot If there is a declared capacity, the actual capacity shall not be less than the declared capacity.

> Diameter of the pot The deviation between the declared bottom diameter of the pot and the actual measured two bottom diameters (in the vertical direction) should not exceed +/-10MM. The diameter of the pot， The deviation between the declared other diameters and the actual measured two diameters (in the vertical direction) should not exceed +/-5MM。

> Shape of the bottom of the pot: When viewed from below, the bottom of the pot should not have protrusions (unless the design features of the product exclude this requirement).

> Bending strength test of the handle fixing device: The handle fixing device must withstand a bending force of 100N, and there should be no problems affecting safety, such as riveting or welding failure.

Note: Deformation or failure of the pot body or handle shall not be regarded as a failure of the test unless the failure part of the handle happens to be the handle fixing device.

Fix the pot steadily to a rigid surface: prepare to apply a vertical force of 100N to a single-handle pot or a long-handle pot at a distance of 10MM+/-1MM from the end of the handle, and apply a force of 100N to the end of the two handles at the same time for a double-handle pot ( The pendant is not part of the handle); Gradually apply force to the handle until the fixing device can support the load or fail; Check the failed part to determine the cause of the failure and determine the result of the test.

> Cross-cut test: Immerse the pot to be tested in boiling water for 15 minutes, then let it cool to room temperature and wipe it dry: draw 100 squares with an interval of 1MM on the blade and the special cross-cutting device (note when marking They should be equal and orthogonal to each other and cut through the coating); Cover the grid area with 1” wide and 20MM long SCOTCH #600/681/810/ reinforced adhesive tape, press down on the adhesive tape (scrape with your fingernail) and leave 5CM at the end; hold the end of the adhesive tape and quickly tear the adhesive tape in a 90-degree direction, but do not yank the adhesive tape; use a new piece of the adhesive tape to repeat the paste and tear once, if the coating peels off, the test is considered to have failed.

> Inspection of the assembly of the lid of the pot: The lid on the pot should be able to rotate freely; when the product is at a 45-degree angle, the lid should not fall;

> Inspection of pot bottom concavity: The acceptable bottom concavity value is 4/1000 of the bottom diameter (that is, a pot with a bottom diameter of 250MM allows 1MM concavity), for example, a pot with a bottom diameter of 210MM The maximum allowable concavity value is 0.84MM (If the factory does not have a special tool for measuring concavity, the following method can be used to measure: stand on the bottom of the pot with a steel straightedge and then use a feeler to measure the bottom of the pot and the ruler. The largest gap between).

>  Cookware Magnetism check (only applicable to electromagnetic cooker): Use a magnet to test. If there is no magnetism, the test will fail.

> The height measurement of the pot: It should be consistent with the customer’s data or model (generally, the allowable deviation value is +/-2MM).

A Wide Range of Cookwares Inspection from SIT 

• Glass, plastic, paper, ceramic mugs, and thermos cups are among the various types of cups.

• Milk bottles, feeding bottles, cans, and plastic bottles are examples of bottles.
Pots, including coffee pots, purple clay pots, French press

• pots, sports water bottles, and heat preservation pots.

• Plates: a fruit plate, a fruit basket, a baking tray, a biscuit mold, and an ice tray.

• Tableware includes forks, bowls, plates, chopsticks, fresh-keeping containers, fresh-keeping lids, and so forth.

• Cookware, including frying pans, pots, spatulas, boiling pots, and other cooking utensils.

• Knives, including kitchen knives, fruit knives, and food scissors.

• Tin foil, cake boxes, and food packaging.

• Paper, plastic, bamboo, and glass straws are all acceptable types of straws.

• Additionally, there are cutting boards, ice packs, single-use gloves, and food coatings.