1、BRITISH STANDARD BS 3788:1984 Specification for Tin coated finish on culinary utensils UDC 641.54:669.68BS3788:1984 This British Standard, having been prepared under the directionof the Furniture and Household Equipment StandardsCommittee, was published under the authority ofthe Board of BSI and com
2、es intoeffect on 28 September 1984 BSI 07-1999 First published August 1964 First revision September 1984 The following BSI references relate to the work on this standard: Committee reference FHM/12 Draft for comment 83/38300 DC ISBN 0 580 14009 1 Committees responsible for this British Standard The
3、preparation of this British Standard was entrusted by the Furniture and Household Equipment Standards Committee (FHM/-) to Technical Committee FHM/12 upon which the following bodies were represented: Association of Public Analysts Consumer Standards Advisory Committee of BSI Department of Education
4、and Science Department of Trade and Industry (Consumer Safety Unit, CCS Division) Department of Trade and Industry (Laboratory of the Government Chemist) Department of Trade and Industry (National Weights and Measures Laboratory) International Tin Research Institute Metal Finishing Association Natio
5、nal Hardware Alliance Amendments issued since publication Amd. No. Date of issue CommentsBS3788:1984 BSI 07-1999 i Contents Page Committees responsible Inside front cover Foreword ii 1 Scope 1 2 Definitions 1 3 Materials 1 4 Lead content 1 5 Surface finish 1 6 Performance requirements for electrodep
6、osited coatings 1 7 Marking 1 Publications referred to Inside back coverBS3788:1984 ii BSI 07-1999 Foreword This revision of this British Standard, which has been prepared under the direction of the Furniture and Household Equipment Standards Committee, supersedes BS 3788:1964, which is withdrawn. T
7、hat standard was published in order to specify a suitable quality of tin for coating utensils for use in the preparation of food or in circumstances where the presence of an excess of lead or other metallic impurity could be detrimental to health. It also provided requirements for the surface finish
8、 of tinned utensils, some of which were subjective. This revision specifies the tin to be used in the coating process and objective requirements for the coating on tinned utensils. Since the original publication of BS 3788, The Cooking Utensils (Safety) Regulations 1972 (SI 1972 No. 1957) have been
9、made; these regulations specify the maximum proportion of lead in the coating of tin coated kitchen utensils in which to cook food and clause 4 of this revised standard has been made consistent with these. A British Standard does not purport to include all the necessary provisions of a contract. Use
10、rs of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages1 and 2, an inside back cover and a
11、 back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover.BS3788:1984 BSI 07-1999 1 1 Scope This British Standard specifies requirements for the tin coated finish on culinary uten
12、sils and for the purity of the tin to be used in their manufacture and finishing. NOTEThe titles of the publications referred to in this standard are listed on the inside back cover. 2 Definitions For the purposes of this British Standard the following definitions apply. 2.1 culinary utensil an arti
13、cle used in the preparation and/or cooking of food 2.2 tin coated culinary utensil a culinary utensil manufactured from tinplate or having a tin coating applied to a substrate metal by electrodeposition, hot dipping or other process after manufacture of the utensil 3 Materials 3.1 Tinplate Tinplate
14、for the manufacture of tin coated culinary utensils shall comply with the requirements of BS2920. 3.2 Tin metal for coating after manufacture 3.2.1 The tin used for anodes in electrodeposition shall be of at least grade T2 of BS 3252. 3.2.2 The tin used to prepare a tinning bath for hot dip coating,
15、 and all subsequent additions to the bath, shall be of at least grade T2 of BS 3252. NOTEWith use, a tinning bath will become contaminated with the metals forming the articles being tinned and by the action of fluxes on these articles; for this reason, the analysis of a working bath will give a tin
16、purity differing from that used in constituting the bath. Regular analysis and appropriate adjustment of a working bath will therefore be necessary to maintain compliance with clause 4 of this standard. 4 Lead content The coating, apart from any local contamination derived from solder forming part o
17、f a utensil in which to cook food, shall not contain lead or any compound of lead such that the proportion (by mass) of lead calculated as the element exceeds 20 parts in10 000 parts of the coating, (0.2%), when tested in accordance with the method given in BS 6534. NOTEDue to inclusions in the subs
18、trate, an analysis of a tin coating may vary from the analysis of the tin used to provide that coating. It is the usual practice for tinners and manufacturers to issue a certificate relating only to the material used to provide the coating. 5 Surface finish 5.1 Hot-tinned coatings shall be bright an
19、d free from visible surface defects. 5.2 Electrodeposited coatings shall be either matt or bright as plated. NOTE 1Matt coatings may be brightened by fusion. NOTE 2Attention is drawn to the presence of additives co-deposited in some plated coatings, and the possibility of their extraction and subseq
20、uent contamination of food should be borne in mind. 5.3 Electrodeposited coatings shall be smooth and free from visible processing residues. 6 Performance requirements for electrodeposited coatings 6.1 Coating adhesion An electrodeposited coating shall not be detached when tested in accordance with
21、one of the methods given in Appendix C of BS 1872:1984. 6.2 Coating porosity Electrodeposited coatings of thickness 10 4m or greater shall show no evidence of corrosion of the substrate when tested either: a) for ferrous base material, by the test given in BS 5466-1; or b) for non-ferrous base mater
22、ial, by the test given in Appendix D of BS 1872:1984. 7 Marking If culinary utensils are marked or labelled with the number and date of this British Standard, i.e.BS3788:1984 1) , it shall be made clear that this refers only to the tin coating and they shall also be marked or labelled with the manuf
23、acturers name and/or identity mark. 1) Marking BS 3788:1984 on or in relation to a product is a claim by the manufacturer that the tin coated finish is in accordance with the standard. The accuracy of such a claim is therefore solely the manufacturers responsibility. Enquiries as to the availability
24、 of third party certification to support such claims should be addressed to the Director, Quality Assurance Division, BSI, Maylands Avenue, Hemel Hempstead, Herts HP2 4SQ for certification marks administered by BSI or to the appropriate authority for other certification marks.2 blankBS3788:1984 BSI
25、07-1999 Publications referred to BS 1872, Specification for electroplated coatings of tin. BS 2920, Cold-reduced tinplate and cold-reduced blackplate. BS 3252, Ingot tin. BS 5466, Methods for corrosion testing of metallic coatings. BS 5466-1, Neutral salt spray test (NSS test). BS 6534, Method for q
26、uantitative determination of lead in tin coatings. BS 3788:1984 BSI 389 Chiswick High Road London W4 4AL BSIBritishStandardsInstitution BSI is the independent national body responsible for preparing BritishStandards. It presents the UK view on standards in Europe and at the international level. It i
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