Additional checks apply to electric kitchen appliances such as blenders and air fryers.
👉 Key Kitchenware Inspection Guide
1. Coating Abrasion Resistance and Adhesion Testing
This process checks how well the coating on frying pans or pots withstands use. Standard abrasive materials or steel wool are applied repeatedly, often for tens of thousands of cycles, before inspectors assess whether the coating has peeled or lost performance.
2. Material Analysis and Hazardous Substance Migration Testing
Surfaces that come into direct contact with food are analyzed to confirm that heavy metals such as lead, cadmium and nickel, as well as endocrine-disrupting substances, do not migrate into food. For stainless steel products, polishing-residue removal and corrosion resistance are verified in laboratory conditions.
3. Heat Resistance and Thermal Shock Testing
Glass and ceramic kitchenware are checked to confirm whether they can withstand sudden temperature changes, such as rapid cooling after heating. This is an essential safety test to help prevent breakage during cooking.
4. Precision Appearance and Finishing Inspection
Before shipment, inspectors check product surfaces for scratches, dents and coating defects. Handle attachment strength and the presence of sharp edges are also reviewed to help ensure user safety.
