GOST R 51687-2000

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  ГОСТ Р 51687-2000

GOST R 51687−2000 Devices table and kitchen accessories made of stainless steel. General specifications

GOST R 51687−2000

Group У15

STATE STANDARD OF THE RUSSIAN FEDERATION

DEVICES TABLE AND KITCHEN ACCESSORIES
STAINLESS STEEL

General specifications

Stainless steel table and kitchen cutlery.
General specifications

OKS 77.140.99
97.040.60
GST 14 8300

Date of introduction 2001−07−01

Preface

1 DEVELOPED AND SUBMITTED by the Technical Committee for standardization TC 367 «Cast iron, rolled and metal products"

2 ADOPTED AND put INTO EFFECT by the Resolution of Gosstandart of Russia from December 19, 2000 N 383-St

3 INTRODUCED FOR THE FIRST TIME

1 Scope

This standard applies to Cutlery and kitchen accessories (hereinafter products) made of corrosion resistant (stainless) steel. Mandatory requirements for Cutlery and kitchenware to ensure security of life and health of the population, is given in 5.15, 5.17, 5.25, 6.3 (in terms of strength of attachment of the handles, corrosion resistance), 6.4 (to control the hygienic indicators), 7.6, 7.14, 7.16, 8.1 (in terms of the mark of conformity).

2 Normative references

The present standard features references to the following standards:

GOST 9.302−88 uniform system of protection from corrosion and aging of materials and products. Coating of metallic and non-metallic inorganic. Control methods

GOST 166−89 (ISO 3599−76) Calipers. Specifications

GOST 427−75 Rulers measuring metal. Specifications

GOST 1770−74 laboratory Glassware measuring glass. Cylinders, beakers, flasks, test tubes. General specifications

GOST 1908−88 Paper condenser. General specifications

GOST 2695−83 Sawn hardwood. Specifications

GOST 2789−73 surface Roughness. Parameters and characteristics

GOST 2991−85 wooden disposable Boxes for loads up to 500 kg. General specifications

The Wire GOST 3282−74 General purpose low carbon steel. Specifications

GOST 3479−85 tissue Paper. Specifications

GOST 3560−73 package steel Strip. Specifications

GOST 3826−82 Grids wire woven with square cells. Specifications

GOST 4784−74* Aluminum and aluminum deformable alloys. Brand

________________
* On the territory of the Russian Federation GOST 4784−97. Here and hereinafter. — Note the CODE.

GOST 5378−88 Protractors with Vernier. Specifications

GOST 5632−72 high-alloy Steels and alloys corrosion-resistant, heatresistant and heat-proof. Brand

GOST 5689−79 Mass of fiberglass-reinforced phenolic. Specifications

GOST 5959−80 Boxes made of wood-based panels for non-separable loads weighing up to 200 kg. General specifications.

GOST 6507−90 a Micrometer with graduation 0.01 mm. specifications

GOST 7438−73 Paper Smoking. Specifications

GOST 7933−89 Cardboard box. Specifications

GOST 8074−82 Microscopes tool. The types, basic parameters and dimensions. Technical requirements

GOST 8273−75 wrapping Paper. Specifications

GOST 9013−59 (ISO 6508−86) Metals. Method of measuring Rockwell hardness

GOST 9078−84 flat Pallets. General specifications

GOST 9142−90 Boxes made of corrugated cardboard. General specifications

GOST 9359−80 Mass pressing urea — and melamine-formaldehyde. Specifications

GOST 9378−93 (ISO 2632−1-85, ISO 2632−2-85) Samples of surface roughness (comparison). General specifications

GOST 9396−88 wooden Boxes reusable. General specifications

GOST 9569−79 waxed Paper. Specifications

GOST 10354−82 polyethylene Film. Specifications

GOST 11069−74* Aluminium primary. Brand

________________
* On the territory of the Russian Federation GOST 11069−2001. Here and hereinafter. — Note the CODE.

GOST 12271−76 Copolymers of styrene. Specifications

GOST 12301−81 Cartons, cardboard, paper and combined materials. General specifications

GOST 12302−83 Packages from polymer and combined materials. General specifications

GOST 12303−80 Packs of cardboard, paper and combined materials. General specifications

GOST 13511−91 Boxes from corrugated cardboard for foodstuffs, matches, tobacco and detergents. Specifications

GOST 13513−86 Boxes made of corrugated cardboard for the production of meat and dairy industry. Specifications

GOST 13514−93 Boxes made of corrugated cardboard for products of light industry. Specifications

GOST 14192−96 Marking of cargo

GOST 15102−75 the universal metal closed Container of nominal gross mass 5,0 t Technical specifications

GOST 15150−69 Machines, instruments and other technical products

GOST 15527−70* Alloys copper-zinc (brass) pressure treated. Brand

________________
* On the territory of the Russian Federation GOST 15527−2004, here and hereafter. — Note the CODE.

GOST 15846−79* Products that are sent to the far North and remote areas. Packaging, labeling, transportation, storage

________________
* On the territory of the Russian Federation GOST 15846−2002, here and hereafter. — Note the CODE.

GOST 16338−85 Polyethylene of low pressure. Specifications

GOST 16711−84 Basis of waxed paper. Specifications

GOST 18617−83 Boxes, wooden, for metal products. Specifications

GOST 19300−86 means of measuring the surface roughness profile method. The profiling-contact profilometers. Types and basic parameters

GOST 19667−74 a specialized group Container of gross mass 5,0 t, for unit loads

GOST 20282−86 General purpose Polystyrene. Specifications

GOST 20435−75 the universal metal closed Container of nominal gross mass 3,0 t specifications

GOST 21631−76 Sheets of aluminum and aluminum alloys. Specifications

GOST 21650−76 means of fastening of package cargoes in transport packages

GOST 22225−76 universal Containers with a gross weight 0,625 and 1,25 t. General technical conditions

GOST 22852−77 Boxes made of corrugated cardboard for the production of instrument-making industry. Specifications

GOST 24597−81 the packaged goods. Basic parameters and dimensions

GOST 25069−81* Basic norms of interchangeability. The unspecified tolerances of form and position of surfaces
________________
* On the territory of the Russian Federation GOST 30893.2−2002, here and hereafter. — Note the CODE.

GOST 25346−89 Basic norms of interchangeability ESDP. General provisions, series of tolerances and fundamental deviations

GOST 26996−86 Polypropylene and propylene copolymers. Specifications

GOST R 50460−92 Mark of conformity for mandatory certification. Form, sizes and technical requirements

GOST R 50779.71−99 (ISO 2859.1−89) Statistical methods. Procedure sampling on alternative grounds. Part 1. Sampling plans consistent parties on the basis of acceptable quality level AQL*

GOST R 50779.71−99 (ISO 2859.1−89) Statistical methods. Procedure sampling on alternative grounds. Part 1. Sampling plans consistent parties on the basis of acceptable quality level AQL*
________________
* Repeat. Consistent with the original. — Note the CODE.

3 Definitions

In this standard, apply the following terms and related definitions:

Cutlery: Articles intended for the table.

device: Kit products with different functionality of the same type, for example: spoon, fork, table knife, United by a common artistic-design solution for the table layout.

kitchenware: Articles intended for the preparation and distribution of food.

set: a Set of devices or products in the consumer packaging, United by a common artistic and design decision and appointment.

4 Basic parameters and dimensions

4.1 Parameters and dimensions shall be as specified in table 1 for Cutlery and table 2 for kitchen utensils.


Table 1

Product type	Marking	Length, mm	Thickness, mm	Capacity scoops spoons, sm
1 Spoons:			Not less than
dining room	PM	190−210	1,8	15±2
dessert	LD	165−185	1,6	10±2
children’s dining room	LSD	140−160	1,3	7±1
tea	Champions League	130−150	1,3	5±1
for compote, jam, ice cream, ice	LV	130−150	1,3	5±1
coffee	LK	95−115	0,8	3±1
for sugar	Private farms	130−150	1,3	-
for spices	LDS	70−120	0,8	Of 1.5±0.2
for cocktails, yogurt	LDK	190−210	1,8	5±1
ladle:
large	LRB	220−240V	1,8	150+20*
_________________ * Consistent with the original. — Note the CODE.
average	LRS	190−210	1,8	100±20
small	LRM	165−185	1,8	50±10
small milk	LDM	165−185	1,8	20±2
garnish:
large	LGB	235−255	1,8	30±5
small	LSM	210−230	1,8	20±2
for salad sauce:
large	LSB	235−255	1,8	30±5
small	LSM	210−230	1,8	20±2
2 Blades:
large	LB	220−240V	1,8	-
small	LM	190−210	1,8	-
3 Plugs:
dining room	Sun	190−210	1,8	-
dessert	VD	165−185	1,6	-
children’s dining room	VDS	140−160	1,3	-
for fish, crayfish, oysters	VDR	165−185	1,6	-
for canned vegetables, fruits	BP	140−160	1,3	-
for the salad:
large	FAB	235−255	1,8	-
small	VSM	210−230	1,8	-
for distribution of cold appetizers:
large	TSZ	210−240	1,8	-
average	VSS	170−200	1,6	-
small	VZM	130−160	1,3	-
for distribution of fish:
large	VRB	235−255	1,8	-
small	BPM	210−230	1,8	-
for cupcake	VN	130−150	1,3
4 Knives with long blades (blade length not more than 50% of the total length):			No more
table	VAT	215−235	2,0	-
dessert	NDC	190−210	2,0	-
for cheese, butter	PDR	190−210	2,0	-
5 Knives with short blades (blade length less than 50% of the total length):
table	NKS	190−210	2,0	-
children’s table	NSD	165−185	2,0	-
oil	NKM	165−185	2,0	-
for fish, crayfish	NKR	165−185	2,0	-
for vegetables and fruits	HP	165−185	2,0	-
dessert	ACY	165−185	2,0	-
Notes 1 For ladle spoons given the length of the handles and for other products — total length. 2 For spoons, forks and blades made from sheet steel, given the minimum thickness of the handles, for knives maximum thickness of the backs of blades.

Table 2

Product type	Refer to increase	Handle length, mm, not less	Length (diameter) of the working part, mm	Capacity scoops spoons, sm	The thickness of the working part, mm
1 Spoons:
ladle:
large	CLRB	245	-	170±10	1,0
small	CLRM	210	-	145±10	1,0
garnish:
large	KLGB	210	-	40±5	1,0
small	CLGM	180	-	20±5	1,0
sauces:
large	CLSB	210	-	40±5	1,0
small	LSCM	180	-	20±5	1,0
foam:
large	LPB	210	-	-	1,0
small	LPM	180	-	-	1,0
skimmer:
large	LSB	210	100	-	1,0
small	LSM	190	80	-	1,0
for canned products	LKB	300	40	-	1,0
for compote	LDM	210	-	60±10	1,0
2 Blades:
culinary:
large	PKB	210	80	-	1,0
small	PKM	180	70	-	1,0
spatula:
large	PSB	-	160	-	0,8
small	PSHM	-	140	-	0,8
whisk:
large	PSB	180	160	-	0,6
small	PSM	160	140	-	0,6
for deep frying:
large	PFB	230	90	-	0,6
small	PFM	210	70	-	0,6
auxiliary	PV	-	120	-	1,5
3 Plugs:
transira:
large	VTB	210	80	-	2,5
small	VTM	180	70	-	2,5
auxiliary:
large	Vvb	-	160	-	2,5
small	VVM	-	100	-	2,5
4 Kartoflyanki:
large	KB	250	70	-	2,5
small	KM	230	60	-	2,5
5 Strainers:
large	SB	180	60	-	1,0
small	CM	180	40	-	1,0
6 Forceps	U	300	-	-	-
7 fish scalers	RF	160	30	-	1,0
8 Knives:
for vegetables:
small	MR.	-	50−80	-	2,0
large	NOB	-	90−120	-	2,0
universal:
small	Num	-	130−150	-	2,0
average	NUS	-	160−180	-	2,0
large	NOOB	-	190−210	-	2,0
special	NDU	-	200 or more	-	2,0
for bread:
small	NHM	-	160−180	-	2,0
large	NKHB	-	190−210	-	2,0
for cutting thin slices:
small	NLM	-	130−150	-	2,0
average	NLS	-	160−180	-	2,0
large	NLB	-	190−210	-	2,0
fish	HP	-	90−120	-	2,0
for meat:
small	NMM	-	160−180	-	2,0
average	NMS	-	190−210	-	2,0
large	NMB	-	220 and more	-	2,0
for frozen products:
small	NZM	-	160−180	-	2,0
large	GSZ	-	190−210	-	2,0
Note — For kartoffelsalat and tongs in the «grip Length» is given the total length of the product.

4.2 maximum deviations of the sizes of products should meet the quality ЈТ17ГОСТ 25346

4.3 Visual characteristics of products are shown in Annex A. Form of products is not regulated.

Sizes of constructive elements of the products are given in Appendix B.

4.4 marking of combined articles, except kitchen knives, is the letter «K», add a hyphen to the main name: CLUB-kitchen spoon TO ladle a big combo.

5 Technical requirements

5.1 Products shall be manufactured in accordance with the requirements of this standard, according to drawings and samples-standards approved in the prescribed manner.

Classification of products for designs, the decoration of the handles and the functional purpose (type) are given in Appendix B.

Products for export, in addition must conform to the supply agreement.

Products, different in name, size, capacity and decorative finish from the set of this standard, manufactured in accordance with the requirements of this standard the technical descriptions of the sample, working drawings and samples-standards.

5.2 Materials used for the manufacture of products listed in table 3.


Table 3

The name of the product and its elements	Name and grade of material	Designation of the normative document
1 Products full metal (except knives), working parts of the combined products (except knife blades), arms	Steel grades 12H18N9, 12KH18N9T, 08X18H10, 12X18H10T, 17Х18Н9Т, 10KH14AG15	GOST 5632
2 all-metal Knives and blades combined blades	Steel grades: 30CH13, 40X13	GOST 5632
3 the Working parts of the blades, spatulas, forks tranzitnyj; knives baby, oil, fish, sticks (rods)	Steel grades that are listed for items 1 and 2	GOST 5632
4 Fasteners	Steel grades that are listed for items 1 and 2	GOST 5632
	Aluminum alloys	GOST 21631, GOST 11069, GOST 4784
	Copper-zinc alloys	GOST 15527
5 Mesh strainers	Woven wire mesh with square mesh of high-alloy steel	GOST 3826
6 Arm	Wood and lumber solid hardwood I and II grades	GOST 2695
	The pressing mass (laminoplasty)	GOST 9359
	Polyethylene of low pressure	GOST 16338
	Mass of fiberglass-reinforced phenolic	GOST 5689
	Polypropylene and copolymers	GOST 26996
	The materials listed for items 1−6
7 Racking and its elements	Polystyrene	GOST 20282
	Copolymers of styrene	GOST 12271
	Magnets	ND
Note — it is allowed the use of other materials, not inferior in its properties, given in table 3 and permitted by the health authorities.

5.3 the Working parts of the products has to be symmetric with respect to the handles (arms), with the exception of products, the asymmetry of the working parts which due to their functional purpose.

5.4 Edge scoops should be in the same plane. The deviation from flatness scoops spoons for the sauce and ladle with one or two drainage devices in the area of drainage devices.

5.5 Scoops spoons Cutlery made of metal of a thickness of > 1.0 mm should have a wedge shaped profile in the longitudinal direction.

5.6 the Tines should be positioned symmetrically to the longitudinal axis at an equal distance from each other, but forks a special purpose, and have the same bending shape. The ends of the teeth must be sharpened, edges blunted.

5.7 the Working parts of kartoffelsalat should be flat.

5.8 the Blades of knives and the working parts of the blades of spatulas should be firm, straight and located in the longitudinal plane of symmetry of the product. It is not allowed to touch the swords flat surface when laying on it all-metal knives.

5.9 cross-Section of blades of knives Cutlery should be wedge-shaped in the longitudinal and transverse directions. Wedge-shaped cross-section is allowed only in the transverse direction from the blades with the back of a thickness of less than 1.0 mm.

5.10 the Blades of kitchen knives should be rectangular or wedge-shaped profile (figure 1).

Figure 1 — Profile of the blade in the transverse direction with one-sided and double-sided grinding

a — rectangular; b — rectangular propeller chamfer; in — wedge

Figure 1 — Profile of the blade in the transverse direction with one-sided and double-sided grinding

Blades rectangular profile with a thickness of more than 1.0 mm should have a saber chamfer width of not less than 0.2 width of the blade.

5.11 Cutting edge of the blades of the knives must be sharpened evenly and. The angle of the sharpening table knives shall be not more than 70°, the kitchen knife is not more than 40°. Allowed manufacture of children’s knives, for butter and fish without sharpening.

The base of the blades projecting beyond the arms, must be blunted.

Allowed the dulling of the cutting edge at the base of blades of knives Cutlery for length up to 40 mm, from kitchen knives — up to 10% of the length of the blade.

5.12 the Blades of knives, Cutlery must have a nail file with a length of not less than 0.25 of the length of the blades. The height of the teeth of the file should be no more than 1.5 mm.

By agreement with consumer it is permitted to produce a knife with no nail file.

5.13 Blades knives for bread needs to have a brush with teeth height not more than 3.0 mm increments from 5 to 10 mm inclusive.

Knives for frozen food should have a curly nail file with alternating high and low teeth.

5.14 Hardness of the blades of the knives, except for children, for oil and fish, must be at least 48 .

5.15 Mount parts, elements and fittings of the products must be solid, without gaps and displacements relative to a common axis of symmetry.

5.16 Handles products should be elastic. Allowed blunt ribs.

5.17 Metal surfaces shall pass the corrosion resistance test.

5.18 the Parameters of roughness according to GOST 2789 metal surfaces given in table 4.


Table 4

The elements	Base length, mm	um no more
Cutlery
Working parts	0,25	0,10
All-metal pen products without pattern or trim	0,25	0,125
Handle all-metal products with the figure and arms of steel and aluminum alloys	0,8	0,40
Teeth and chamfers on the cutting edges of the knives, the inner surface of the prongs of the forks	0,8	1,25
Kitchenware
The working parts and the handles (rods), the outer surface of the hangers	0,25	0,32
Teeth and chamfers on the cutting edges of the knives, the inner surface of the prongs of the forks	0,8	1,25
Fasteners:
steel	0,8	0,40
aluminum and copper-zinc alloys

5.19 Decorative coating must be evenly applied, and strong adhesion to the metal surface. Peeling, chipping, blistering, cracking of the decorative coating layer are not allowed.

5.20 Drawings, banding and marking shall be marked clearly and without offsets.

5.21 Deviations from symmetry, flatness, straightness should not exceed the dimensional tolerance of the profile element according to the 17th kvalitet GOST 25069.

5.22 the surface of the handles and hangers of wood and plastic should be clean and free from blisters, cavities, cracks, splits, foreign inclusions. Traces of sprues and connectors should be protected.

5.23 Arm of the plastic and the wood needs to be heat resistant and moisture resistant.

5.24 On the metal surfaces of products are not allowed cracks, scratch, sink, films, defects in moulding and sanding, the distortion of the shape and pattern of the corrugations, burrs and sharp edges, impair the marketability of products.

5.25 Allowable amount of migration of harmful substances in the modeling environment that mimic food products, must comply with the normative document [1], as well as other requirements established by the Minzdrav of Russia, and shall be: copper — 1.0 mg/l, zinc 1.0 mg/l, aluminium — 0.5 mg/l, lead — 0,03 mg/DM, Nickel — 0,1 mg/DM, chrome — 0,1 mg/l, manganese — 0,1 mg/DM.

6 acceptance Rules

6.1 Products adopt batches. Party manufacturer the number of products manufactured per shift at constant production mode. Party consumer — number of products of the same kind or identical in composition sets at the same time and shipped followed by a document about quality that contains:

name of enterprise-manufacturer and its trademark;

name of article or set;

quantity of products (sets) in the party;

the OTK stamp;

the designation of this standard.

6.2 To verify the conformity of products to requirements of this standard carry out acceptance, periodic and standard tests.

6.3 If acceptance tests are conducted:

complete inspection for compliance with the requirements of 5.18, 5.19 (except bonding strength), 5.20, 5.22, 5.24;

sampling for compliance with the requirements 4.1, 5.3−5.17, 5.21, 5.23.

The sample size should be 0.02% but not less than five items (two sets) from the party.

If you have a stable technological process to ensure the required standard quality of products allowed to carry out selective control, besides monitoring for compliance with the requirements of 5.8, 5.11, 5.14, 5.17 (in terms of blades of knives) only with periodic testing.

Allowed to apply statistical quality control according to GOST R 50779.71.

6.4 Periodic testing of products for compliance with the requirements of this standard holds the manufacturer at least once a year.

Periodic testing of products is carried out in a volume of acceptance tests with additional control of surface roughness, corrosion resistance and adhesion of decorative coatings with a metallic surface.

Periodic testing also include monitoring of health indicators.

If unsatisfactory results at least one of the indicators of periodic testing translate into acceptance, after receiving positive results in a row on five batches tested again transferred to periodic.

Standard testing of products for compliance with the requirements of this standard will be subject to change construction, materials or processes.

The sample size for periodic and standard tests shall be 0,01% of the party, but no less than five articles or three sets.

6.5 Consumer tests products for compliance with the requirements of this standard. The volume of the sample should be 0,01% of the party, but at least five products or two sets.

If unsatisfactory test results of at least one of the indicators, repeat tests are carried out at twice the volume of the sample taken from the same batch.

The results of repeated tests apply to the entire party.

7 Methods of inspection and testing

7.1 the Quality of the surface finish of the handles and uniformity of sharpening blades of knives, marks, gaps, and misalignment, fixing handles and valves checked visually by comparison with a sample of the standard or reference sample products.

7.2 dimensions of the products of deviations from symmetry, straightness measured by universal measuring instruments according to GOST 166, GOST 6507, GOST 427 or templates.

7.3 the capacity of the scoops of the spoons is checked using volumetric glassware according to GOST 1770.

7.4 Control of roughness of metal surfaces at acceptance tests checked visually by comparing the samples with standards or check samples of products.

The roughness of samples-standards (reference samples) and articles in periodic and standard tests determined by profiling the profilers according to GOST 19300.

You can define the roughness visually by comparison with samples of surface roughness (comparison) according to GOST 9378.

7.5 heat Resistance and moisture resistance of the arms of the plastic and wood control dip them in boiling water. The duration of immersion and exposure should be for at least 5 min. After the test arm should not have traces of softening, to flake, to have a crack, deform and become discolored.

7.6 the Strength of attachment handles combined products experience a free fall from a height of 1 m with the handles facing downwards on a hard surface. After three tests should be no cracks, fractures and the loosening of handles.

7.7. The hardness of knife blades is measured according to GOST 9013 at three points along the length of the blade at a distance of not more than 10 mm from the cutting edge or bevel of the blade and of not less than 40 mm from the handle. The number of hardness take the result of each measurement.

7.8 the Flatness of the edges of the bucket and working parts of kartoffelsalat tested using sets of probes [2].

7.9 Elasticity of the blades of the knives, except for children, for butter and fish and the working parts of the blades, spatulas, test curve (figure 2).

Figure 2

Figure 2

Bending angles during the tests shall be as specified in table 5.


Table 5 — the Value of the bending angles ()

Knife type	Length of workpiece, mm	The depth of the clamp , mm	The bending angle Pred. off. ±5°
Long swords:
table	215−235	10±1	35°
dessert, cheese	190−210		25°
With the short sword:
table	190−210	10±1	15°
dessert, for fruit and vegetables	165−185		10°
Knives and blades-spatula	50−80*	20±5*	15°
	90−150*	20±5*	25°
	160* and more	30±5*	35°
* For the length and depth of the clip accept the length and depth of the work piece.

After a single bend is not allowed the destruction of the blade and visible permanent deformation.

7.10 Control of elasticity of the handles products, except for knives, blades, spatulas, spoons of coffee and for spices, hold the bend test in the circuit shown in figure 3.

Figure 3

 — the load;  — the depth of the clip

Figure 3

When the Flexural testing, the load and the depth of the clamp is equal to:

placemat: (1,5±0,01) kg, (25±3) mm;

to teaspoons: (1,0±0,01) kg, (25±3) mm;

for utensils: (1,0±0,01) kg, (50±5) mm.

After application of the load shall be no visible residual deformation

I.

7.11 the Angle of sharpening the cutting edges of blades of knives or her mark on the lead or aluminum plate measured by a tool microscope according to GOST 8074, protractor with a Vernier according to GOST 5378, special templates, or determined by calculation on the thickness of the blade in the zone of edges, and the width of the cutting edge.

7.12 Quality knife sharpening check the fivefold raw cut soft wood. After tests on the blade should be no signs of blunting and chipping.

7.13 the strength of the adhesion of decorative coatings control method of polishing a churchyard 9.302. Controlled surface is degreased with alcohol or a paste of chalk or magnesium oxide, washed with distilled water and dried with filter paper. After the tests on the controlled surface must not be peeling, and the filter paper — trail surfaces.

7.14 the Corrosion resistance of the blades of knives made of steel of grade 30X13, 40X13, 65KH13 check at acceptance tests as follows: degreased and washed products are immersed the working part for 1 h in 4% acetic acid solution at a solution temperature of (20±5) °C.

In periodic tests the corrosion resistance of the blades of the knives are checked according to the method acceptance tests, and other products as follows:

degreased and washed products are periodically immersed in a solution of sodium chloride mass fraction of 1%:

the dive time and the interval between dives are 2−3 min;

temperature (60±2) °C;

testing time 6 hours

After testing, the product is washed, wipe with a cloth and dried. By visual inspection on the surface of products should be free of corrosion.

7.15 Reliability and convenience of placing products on the rack and check sampling. Items should be placed freely on the hanger and should not fall out when removing or hanging each item set.

7.16 the Content of copper, zinc, aluminium, lead, Nickel, chromium, determined by the normative document [1]. The choice of model environments and conditions of preparation of extracts is carried out at a ND [3].

In the analysis of the extracts allowed to use other methods, not inferior to the accuracy of the above methods of analysis.

8 Marking and packing

8.1 Each product must be marked, comprising:

designation steel «stainless»;

trademark of the manufacturer.

Marking applied at the locations indicated on the drawings, mechanical, electrochemical or other means, to ensure her safety on the products.

For certification of products conformity mark according to GOST R 50460 applied to the accompanying documentation, labels and labels.

8.2 the product of the same form and sets must be placed in a consumer or group containers: boxes according to GOST 12301 cardboard according to GOST 7933, packages according to GOST 12302 polyethylene film according to GOST 10354, bundles of cardboard and combined materials churchyard 12303.

By agreement with consumer it is permitted to use other consumer and group packaging which ensures safety of products during transportation and storage. Before laying each piece should be wrapped in thin paper according to GOST 3479, 1908 GOST, GOST 7438, wrapping paper brands b and D according to GOST 8273, paraffined paper GOST 9569 or basis of waxed paper brands ADP-25 and ADP-35 according to GOST 16711.

In the presence of liners, dampers or other safeguarding elements in the consumer packaging of a product may be in paper, not wrapped.

8.3 Consumer group or container shall be marked or put it inside a label containing:

the name, trademark and address of the manufacturer;

the name of the country-manufacturer;

the type of article or name of the set;

the reference number or set (as required);

quantity of products (sets);

the number of the packer and of the controller;

the date of packaging;

the designation of this standard.

8.4 Products in consumer or group containers must be Packed in a transport container: wooden boxes according to GOST 18617, wooden boxes according to GOST 2991, boxes, sheet wood materials according to GOST 5959, reusable wooden boxes according to GOST 9396, boxes made of corrugated cardboard according to GOST 9142, 22852 GOST, GOST 13514, GOST 13511,13512 GOST, GOST 13513.

For road transport, in coordination with the consumer and trucking organizations are allowed other types of shipping containers.

When transporting by rail, returnable boxes should be of a collapsible or folding design.

8.5 the gross Weight of boxes must not exceed 30 kg.

8.6 the Boxes, except boxes made of corrugated cardboard must be covered with steel on the ends of the packing tape according to GOST 3560 or wire according to GOST 3282.

8.7 In each drawer must be attached to packing list or label, and on the outer side of an attached label or marking indicating the data on 5.3.

8.8 Transport marking under GOST 14192.

8.9 Packaging of products intended for dispatch to the far North and remote areas — according to GOST 15846.

9 Transportation and storage

9.1 Products transporterowych all types of transport in covered vehicles or in universal and specialized containers according to GOST 15102, 20435 GOST, GOST 22225 or GOST 19667 according to the rules of carriage of goods approved by the relevant departments.

9.2 When transporting small and light shipments as the shipping container should be used dense wood, plywood boxes or boxes of sheet wood materials.

9.3 Transport packets transporterowych in accordance with the rules of carriage of goods approved by the relevant departments.

The package is formed on a flat reusable pallets with sizes of 800x1200 mm and 1000h1200 according to GOST 9078.

Dimensions and gross weight of packages — according to GOST 24597.

To package steel used packing tape according to GOST 3560, shrink and other materials that meet the requirements of GOST 21650.

9.4 conditions of transportation and storage should correspond to group 5 (ОЖ4) GOST 15150.

10 manufacturer’s Warranty

10.1 the manufacturer ensures compliance of the manufactured products with the requirements of this standard if the purchaser respects the conditions of storage and transportation, installed standard.

10.2 the Warranty period is 18 months from date of sale of the products through the retail network.

Annex a (informative). Visual signs of Cutlery and kitchen accessories

APPENDIX A
(reference)

Table A. 1 — Cutlery

The name of the product	Visual signs
1 table Spoon
2 table Fork
3 table Knife
4 desert Spoon
5 dessert Fork
6 desert Knife
7 Spoon children’s dining room
8 Plug children’s dining room
9 Knife children’s table
10 Fork for cake
11 tea Spoon
12 Spoon of sugar
13 coffee Spoon
14 Spoon for spices
15 Fork for fruits
16 a fruit Knife
17 Spoon jam, compote
18 Fork for fish
19 butter Knife
20 Knife fish
21 Spoon sauce
22 Spoon of yogurt
23 soup ladle
24 Spoon milk
25 Spoon for garnish
26 Spoon salad
27 salad Fork
28 Fork for the distribution of fish
29 Fork for dispensing cold snacks large
30 Fork for dispensing cold snacks small
31 set for cake large
32 Paddle for a small pie
33 cheese Knife

Table A. 2 — Kitchenware

The name of the product	Visual signs
1 soup ladle
2 big garnish Spoon
3 Spoon sauce
4 Spoon for removing foam
5 Spoon-skimmer
6 Spoon for canned food
7 Spoon the compote
8 Blade culinary
9 Blade-spatula
10 Blade-whisk
11 Blade for deep frying
12 Blade auxiliary
13 Plug transira
14 Plug auxiliary
15 masher’s right
16 Strainer
17 Tongs
18 Scaler
19 Knife for vegetables kolenchaty
20 paring Knife
21 Knives universal
22 bread Knife
23 Knife for cutting thin slices
24 Knife fish
25 steak Knives
26 Knife for frozen food
27 Knife for frozen food with double-sided nail file

ANNEX B (reference). The name and dimensions of structural elements goods

APPENDIX B
(reference)

B. 1 Cutlery

Metal

Combined

1 — ladle spoons; 2 — neck; 3 — handle; 4 — spear, fork; 5 — handle; 6 — working body; 7 — arm
 — total length;  — length of working part

B. 2 Kitchenware

Metal

Combined

1 — ladle spoons; 2 — rod; 3 — handle; 4 — spear, fork; 5 — handle; 6 — working body; 7 — arm
 — total length; the length (diameter) of the working part;  — length of the handle; the arm length

ANNEX b (recommended). Classification of Cutlery and kitchen accessories

THE APP
(recommended)

Symptom classification	Outdoor sign products	Feature
Design	Metal	The product, entirely made of stainless steel
	Combo	The product, which working parts are made of stainless steel and handle is made of other steels or other materials: plastics, precious wood, non-ferrous metals and alloys
Finish handles	With smooth handles	The product without edging and patterns on the handles
	With banding on the handles	The product, which at the edges of the handles caused by the embossing pattern or a picture frame
	Pattern on the handles	A product, which handles the pattern
	With decorative coatings	Product with embossed pattern on the handles. The field pattern should have a decorative coating applied by spraying, oxidation or coating moisture proof colored varnishes. Product with handles made of wood impregnated with or coated with lacquers or enamels
Function (type)	For cheese, butter, meat, garnish	The product has a specific form of working parts, ensuring* the functional processes of cooking and eating
The finish of the working part	With a smooth working part	The product has no figures on the working part
	Patterned on the working part	The product illustration on the working part by a method of electrochemical etching
	With a decorative coating on working part	Product with a decorative coating on working part, applied by sputtering of titanium in nitrogen environment («gold»)

________________
* The text matches the original. — Note the CODE.

APPENDIX d (reference). Recommendations for testing for symmetry, straightness, flatness

APPENDIX D
(reference)

Test method	Base refers to the tolerance	Table number GOST 25069, which is determined by the tolerance
1 the symmetry of the location of work pieces relative to the handles (arms)	The width or diameter of the working part	3
2 the Straightness of the blades of the knives	Blade length	3
3 the Flatness of the edges of the bucket and working parts of kartoffelsalat	The length or diameter of the working part	4

ANNEX D (informative). Bibliography

APPENDIX E
(reference)

[1] GN 2.3.3.972−00 the Maximum permissible quantities of chemical substances emitted from materials contacting with food products

[2] THE 2−034−225−87 Probes. The main parameters. Technical requirements

[3] the instruction on sanitary and chemical research products made of polymer and other synthetic materials intended for contact with foodstuffs N 880−71