1、 Collection of SANS standards in electronic format (PDF) 1. Copyright This standard is available to staff members of companies that have subscribed to the complete collection of SANS standards in accordance with a formal copyright agreement. This document may reside on a CENTRAL FILE SERVER or INTRA
2、NET SYSTEM only. Unless specific permission has been granted, this document MAY NOT be sent or given to staff members from other companies or organizations. Doing so would constitute a VIOLATION of SABS copyright rules. 2. Indemnity The South African Bureau of Standards accepts no liability for any
3、damage whatsoever than may result from the use of this material or the information contain therein, irrespective of the cause and quantum thereof. ISBN 978-0-626-20821-9 SANS 5793:2008Edition 2 SOUTH AFRICAN NATIONAL STANDARD Resistance of crockery to thermal shock Published by Standards South Afric
4、a 1 dr lategan road groenkloof private bag x191 pretoria 0001 tel: 012 428 7911 fax: 012 344 1568 international code + 27 12 www.stansa.co.za Standards South Africa SANS 5793:2008 Edition 2 Table of changes Change No. Date Scope Foreword This South African standard was approved by National Committee
5、 StanSA TC 5140.05, Crockery, in accordance with procedures of Standards South Africa, in compliance with annex 3 of the WTO/TBT agreement. This document was published in February 2008. This document supersedes SABS SM 793:1974 (edition 1). SANS 5793:2008 Edition 2 1 Resistance of crockery to therma
6、l shock 1 Scope This standard specifies a method for the determination of the resistance of crockery to thermal shock. 2 Apparatus Air oven, maintained at the temperature specified in the individual standard. 3 Sampling Take a laboratory sample as specified in the relevant product standard. Where no
7、 standard exists, take the laboratory sample as agreed upon between the test laboratory and the manufacturer to ensure a reasonable and acceptable reliability at a reasonable and acceptable confidence level. 4 Procedure 4.1 Heat the test specimen for 30 min in the oven, then remove the specimen from
8、 the oven and immediately immerse it in 10 L of water at 25 C 1 C. 4.2 Allow the specimen to cool in the water and, immediately after removing it from the water and drying it with a cloth, examine it under oblique lighting for failure, i.e. for presence of cracks or crazes (or both) that are visible
9、 to the unaided eye1). 5 Test report Report the following information: a) all the data needed to identify the laboratory sample tested; b) confirmation that the test was carried out in accordance with this standard; c) any deviation from this standard; d) the oven temperature; and e) the presence of cracks or crazes (or both) that are visible to the unaided eye. Standards South Africa 1) The application of a suitable ink or dye solution to the glazed surfaces will aid the detection of failures.
