The quality standard of ceramic tableware

Quality standards for ceramic white porcelin dinnerware 1. Appearance quality standards: Appearance quality is an important indicator of product grade classification. The current product standards in my country divide products into three categories: high-quality products, first-class products, and qualified products. The high-quality products are equivalent to the international advanced level, the first-class products are the domestic advanced level, and the qualified products are the domestic general level. The appearance quality of the top-grade products basically meets the requirements of 'five without one smallSpots (black spots) are commonly known as fly dung. If there are spots on the product, it will always give people a feeling of uncleanness, which will affect appetite. First-class and qualified products have larger loose requirements than superior products in terms of allowable defects. 2. Lead and cadmium dissolution standards: Lead and cadmium dissolution is an important safety and health index for ceramic products. The presence of lead and cadmium is caused by the components contained in the ceramic pigments in the decorative patterns on the surface of the product. The presence of lead may also be caused by the addition of lead components to reduce the firing temperature of the surface glaze of the product. If the production process is not properly controlled, it is very easy to cause excessive dissolution of lead and cadmium during use. Frequent use of such products can easily cause lead and cadmium heavy metal poisoning. The national standard GB12651-2003 'Allowable limit of lead and cadmium dissolution of ceramic products in contact with food' is a national compulsory standard, and its scope of application covers all daily ceramic eating utensils. 3. Thermal stability standard: Thermal stability means that the product does not crack or break during the heat exchange. The quality of thermal stability can reflect the service life of ceramic products. The greater the temperature difference between cold and heat exchange, the longer its service life. Standards generally stipulate that it is heated to 180°C and then put into water at 20°C, and taken out to observe whether there is damage. There is no damage at this temperature, and its service life can generally reach more than 2 to 3 years.

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