MEDC 02 ( 352) CD1  
(Rev TZS 683:2002)  
1 
           
 
 
 
DRAFT TANZANIA STANDARD  
Wrought Aluminium and Aluminium A lloys C ookware  — 
Specification . 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
©TBS 2020                                                                                                                                      2nd Edition  
MEDC 02 ( 352) CD1  
(Rev TZS 683:2002)  
2 
 This Draft Tanzania Standard  was published under the authority of the Board of Directors  of Tanzania 
Bureau of Standards on 2020 –xx – yy.  
 
 
The Tanzania Bureau of Standards (TBS) is the statutory national standards body for Tanzania 
established under the Standards Act No. 3 of 1975 , amended by Act No. 1 of 1977  and revised by 
Standards Act No.  02 of 2009 .  
 
 
The Mechanical Engineering Divisional Standards Committee (MEDC) under whose supervision, this 
Draft Tanzania Standard  was prepared, consists of representatives from the following organizations:  
 
 
*University of Dar es Salaam, College of Engineering and T echnology  
*National Development Corporation (NDC)  
Weights and Measures Agency (WMA)  
Tanzania Industrial Research Development Organization (TIRDO)  
*Aluminium Africa  
National Institute of Transport (NIT)  
Ministry of Works  
 
 
The organizations marked with an asterisk (*) in the above list, together with the following, were directly 
represented on the Technical Committee entrusted with the preparation of this Draft Tanzania Standard :  
 
 
Tanzania Automotive Technology Centre  (TATC)    
National Development Corporation (NDC)  
M.M. Investiment Steel Mills Limited  
Trans Auto Parts Company Limited (TAPCO)  
Dar Es Salaam Institute of Technology (DIT)  
 
 
 
 
Tanzania Bureau of Standards  
P O Box 9524  
Dar es Salaam  
Phone: 022 2450206/2 450949/2450298  
Fax: 022 2450959  
Email: info@tbs.go.tz   
 
 
 
 
ISBN 9976 -64-663-1MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
3 
 0 Foreword  
This draft Tanzania Standard has been prepared by Metals and Structures Technical Committee (MEDC 
02) under the supervision of Mechanical En gineering Standards Divisional C ommittee  (MEDC) . 
The main objective of this draft Tanzania Standard is to protect the consumer as regards lifespan and 
safety of ho usehold cooking utensils.  
In the preparation of this  draft Tanzania Standard, assistance was drawn from the following publications:  
 
EAS 176 (Part 1): 2000, Aluminium hollowware uncoated utensils - Part 1: Sufurias and lids – 
Specification . 
BS EN 602:2004 Aluminium and aluminium alloys. Wrought products. Chemical composition of semi -
finished products used for the fabrication of articles for use in contact with foodstuff  
BS EN 485 -2:2016+A1:2018, Aluminium and aluminium alloys. Sheet, strip and plate -Part 2 :  Mechanical 
properties.  
DIN EN 515:2017, Aluminium and aluminium alloys – Wrought products – Temper designations .  
IS 737:2008 (Reaffirmed 2018), Wrought Aluminium and Aluminium Alloy Sheet and Strip for General 
Engineering Purposes - Specification  
IS 21 :1992 (Reaffirmed 2017), Wrought Aluminium and Aluminium Alloys for Manufacture of Utensils – 
Specification  
IS 5052:1993 ( Reaffirmed 2003), Aluminium and its alloys - Temper designations  
 
This second edition cancels and repla ces the first edition  which is technically revised.  
  
For the purpose of deciding whether a particular requirement of this Draft Tanzania Standard  is complied 
with, the final value observed or calculated, expressing the result of a test or analysis, shall be rounded 
off in acc ordance with TZS 4 (see clause 2).  
 
 
 
 
 
 
 
 
 
 
 
 
 
 MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
4 
 Wrought Aluminium and Aluminium A lloys Cookware — Specification  
 
 
1 Scope  
This draft Tanzania Standard covers cold -formed wrought aluminium and aluminium alloys utensils for 
domestic and catering  applications  excluding the  pressure cookers. It specifies dimensions, materials, 
construction and testing.  
 
This standard lays down the requirements for the following types of aluminium  utensils:  
a) Cooking utensils,  
b) Serving utensils,  
c) Table utensil s, and  
d) Storage utensils.  
 
 
2 References  
For the purpose of this Draft Tanzania Standard , the foll owing references shall apply:  
 
TZS 4 , Rounding off numerical values  
TZS 684 , Aluminium and aluminium  alloys — Sheets, strips and plates for household utensils 
Specification  
 
 
3 Definitions  
For the purpose of this Draft Tanzania Standard  the following definitions shall apply:  
 
3.1 Cooking utensil  
A deep utensil with or without lid, made from aluminium  or aluminium alloy, formed by cold forming and 
used for food cooking purposes.  
3.2 Gross  capacity  
The volume of water that fills the utensil up to its top edge or up to the level of the lid for utensils having a 
lid.  
3.3 The uniform diameter utensil  
The inner diameter of the utensil, having uniform diameter, at its top level, which defines gross  capacity.  
3.4 S ufuria  
aluminium cooking -pot with flange . 
3.5 Lid 
aluminium circle shaped to cover the sufuria . 
 
 
4 General Requirements  
4.1 The body of the utensil and the lid (if provided) shall be cold formed  either by deep drawing or 
spinning.   
4.2 The utensil shall be so designed as to be easily cleaned and to prevent any accumulation of dirt.  
4.3 The top edge of the utensil shall not be sharp; it shall be flat, and parallel to the external surface of the 
bottom of the utensil.  
4.4 The manufacturing process shall leave the bodies of the utensils smooth, clean, free from 
deformations, oils, burrs and any other defects inside and outside. N o defect shall be treated by filling or 
patching. The articles shall be thoroughly clean and of smooth surface.  
4.5 The utensil body shall show no leakage when filled with liquid.  
 
 
 
 MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
5 
 5 Specific Requirements  
5.1 The body of a utensil not provided with handles shall have a flange of a width not less than 8 mm 
extending outward to facilitate handling of the utensil.  
 
5.2 The external surface of the bottom of the utensil shall be flat within a tolerance of 0.05 mm for each 
100 mm of diameter.  
 
5.3 Lid (if any)  
5.3.1 Lid shall be made of the same material as that of the body.   
5.3.2 The seating surface of lid on the edge of body of the utensil shall be shaped such as to ensure 
maximum contact area with top of th e utensil within a tolerance no t exceeding 1 mm.  
 
5.4 Handle (if any)  
5.4.1 It shall be of such a shape and position as to provide a comfortable and easy grip without the hand 
coming in contact with the surface of the utensil.  
5.4.2 It shall be smooth and  without any sharp edges.  
5.4.3 It shall be securely fixed in its position by rivet or fasteners, made from any aluminium alloy which 
does not react with the material of the utensil.  
5.4.4 Rivets, fasteners and hinges shall prevent the accumulation of any  dirt.  
5.4.5 Non – metallic handles shall be provided with a metallic core for fixing of the fastener. The fastening 
length shall not be less than 10 mm.  
5.4.6 Length of a straight type handle shall be proportional to the utensil diameter and it shall be  so fixed 
that the stability of utensil on the horizontal plane is ensured.  
5.4.7 Non – metallic handle shall be made from non – flammable materials which have such  resistance to 
heat conduction that  the temperature of the handle will not exceed 50 oC after the lapse of at least 15 
minutes from the point of boiling  of water in the utensil.  
5.4.8 The handle fitted to the utensil shall not deform or show other damage when the utensil, containing 
a load equal to 3 times its water capacity, is lifted by the handle and also after carrying out the test of 
strength of handle attachment.  
5.4.9 For utensil  in which pouring is a function of their use, liquid shall not creep down the outer wall of 
the utensil from the pouring position, when carrying out the spi llage tests.  
  
 
6 Materials  
Both the utensil body and lid (if any) shall be made from a single and same material  of aluminium sheet. 
The chemical composition and mechanical properties of the aluminium sheet shall comply with the 
requirements of TZS 684 shown in Table 4 and 5. 
 
 
7 Dimensions  
The dimensions and tolerances for aluminium and aluminium alloys cooking utensils shall be as 
illustrated in table 1.  
 
 
 
 
 
 
 
 
 
 
 
 MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
6 
 Table 1 – Dimensions of aluminium and aluminium alloys cooking pot (Sufuria)  
 
Table 1A – Standard sufuria  
Sufuria  
size Sufuria  
diameter d, 
mm Tolerance  
mm Flange  
diameter  
d2 , mm  Tolerance 
mm Height  
H, min 
mm Thickness  
t, min 
mm Volume,  
min 
Litres  
9 132 + 2 152 + 2 55 0.6 0.75 
10 144 + 2 164 + 2 64 0.6 1.05 
11 155 + 2 175 + 2 68 0.6 1.2 
12 170 + 2 190 + 2 71 0.6 1.6 
13 180 + 2 210 + 2 79 0.6 2.0 
14 190 + 2 230 + 2 88 0.6 2.5 
15 210 + 2 240 + 2 92 0.6 3.0 
16 225 + 2 260 + 2 96 0.6 3.6 
17 240 + 2 275 + 2 102 0.6 4.6 
18 250 + 2 280 + 3 112 0.7 55 
19 265 + 2 295 + 3 128 0.7 6.3 
20 280 + 2 325 + 3 130 0.7 8.0 
21 290 + 2 335 + 3 136 0.7 9.0 
22 310 + 2 355 + 3 139 0.7 10.5 
23 320 + 2 365 + 3 149 0.7 12 
 
 
Table 1B – Medium heavy sufuria  
 
Sufuria  
size Sufuria  
diameter d, 
mm Tolerance  
mm Flange  
diameter  
d2 , mm  Tolerance 
mm Height  
H, min 
mm Thickness  
t, min 
mm Volume,  
min 
Litres  
12 170 + 2 190 + 2 71 0.9 1.6 
13 180 + 2 210 + 2 79 0.9 2.0 
14 190 + 2 230 + 2 88 0.9 2.5 
15 210 + 2 240 + 2 92 0.9 3.0 
16 225 + 2 260 + 3 96 0.9 3.6 
17 240 + 2 275 + 3 102 0.9 4.6 
18 250 + 2 280 + 3 112 0.9 5.5 
19 265 + 2 295 + 3 128 0.9 6.3 
20 280 + 2 325 + 4 130 0.9 8.0 
21 290 + 2 335 + 4 136 0.9 9.0 
22 310 + 2 355 +4 139 0.9 10.5 
23 320 + 2 365 + 5 149 1.0 12.0 
24 340 + 2 380 + 5 154 1.0 14.0 
25 355 + 2 395 + 5 161 1.0 16.0 
26 370 + 2 420 + 5 167 1.0 18.0 
27 380 + 2 430 + 5 176 1.0 20.0 
28 395 + 2 435 + 6 179 1.0 22.0 
29 405 + 2 445 + 6 186 1.0 24.0 
30 420 + 2 465 + 7 202 1.2 28.0 
31 430 + 2 475 + 7 206 1.2 30.0 
32 455 + 2 500 + 7 209 1.2 34.0 
33 465 + 2 515 + 7 224 1.2 38.0 
34 480 + 2 535 + 8 227 1.4 41.0 
35 495 + 2 550 + 8 234 1.4 45.0 
36 520 + 2 570 + 8 235 1.4 50.0 
 
 
 
 MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
7 
 8 Nesting  
Utensils of consecutive sizes  shall fit one inside another freely.  
 
 
9 Marking, Packaging a nd Labeling  
9.1 Marking  
Each utensil shall be legibly and indelibly ( permanently ) marked on the body side externally with the 
following information:  
 a) the manufacturer’s name or trademark;  
 b) Material grade or batch number;  
 c) the country of origin  
 
9.2 Packaging  
Utensils shall be wrapped in soft tissue paper and shall be packed in accordance with the best trade 
practices or according to the instructions of the purchaser. All u tensils shall be packed neatly in the 
container  that is closed  to prevent contamination d uring storage and transportation. Care shall be taken to 
see that the utensils do not get dented or damaged during transit.  
 
9.3 Labeling  
Each  package of the utensil shall be labeled with the following information:  
 a) man ufacturer’s name or trademark;  
 b) country of origin ; 
 c) batch number ; 
 d) material grade . 
e) name of the utensil , gross capac ity (in litres)/ size (in mm) and quantity in the package.  
 
 
10 Standard Tests  
10.1 Visual inspection  
The utensil shall be visually inspected to check the presence of any damage or apparent defects in 
manufacture or whether any of its part out is missing.  
 
10.2 Dimension measurement  
10.2.1 Measurement of inner and outer diameter  
The inner diameter of th e utensil shall be measured at the upper plane at which its nominated capacity 
ends; the outer diameter shall be measured at the same place. Where it is difficult to measure the inside 
diameter directly, the outside diameter shall be measured and twice the  thickness of the utensil 
subtracted from it.  
10.2.2 Height measurement  
The height from the bottom to the upper edge of the utensil shall be measured by graduated scale, at 
least at three positions, and the calculated mean of the measurements shall be ta ken as the height.  
10.2.3 Thickness measurement  
The thickness of the bottom of the utensil shall be measured by a micrometer at least at three positions, 
within a circle concentric with, and of diameter equal to the radius of the bottom. The calculated m ean of 
the measurements shall be taken as the thickness.  
 
10.3 Capacity measurement  
The capacity shall be measured by one of following two methods:  
10.3.1 The utensil shall stand on a level base, then it shall be gradually filled with water up to its up per 
edge or to the level of lid seating (if a lid is provided), and left for one minute. The volume of water shall 
be measured by using a measuring jar.  
10.3.2 The utensil shall be weighed empty (without lid), filled with water to its upper edge or to the level of 
the lid seating (if a lid is provided), and reweighed. The capacity in litres is considered to be the difference 
in kg, between the weight of utensil filled with water and its weight empty.  MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
8 
  
10.4 Tightness test  
The utensil shall be placed on a l evel base, then filled with water to its upper edge and left for 5 minutes. 
Any sign of leakage shall be noted.  
 
10.5 Spillage test  
This test shall be only carried out on utensils in which pouring is a function of their use, and shall be 
carried out as f ollows:  
The utensil shall be fixed on a horizontal platform rotating around a horizontal axis and permitting gradual 
and regular inclinations of the utensil, and then filled gradually with water up to ¾ of its capacity; the 
platform shall then be rotated so that its inclination to the horizontal is 10o, 30o and 60o respectively. Any 
sign of creepage of liquid down the outside wall of the utensil from its pouring position (spout) shall be 
noted.  
Utensils for boiling milk shall be tested using milk at 82 oC and any effect produced by the skim on the 
walls, is ignored.  
 
10.6 Stability test (for utensils having straight handle)  
The utensil shall be placed empty on a plane inclined at 10o to the horizontal, with the handle in the 
downward direction and left for one minute. The utensils shall be observed to determine whether it 
remains stable.  
 
10.7 Thermal insulation test for non -metallic handles  
10.7.1 The utensil shall be filled with w ater at 23 oC + 2 oC up to 90 % of its nominated capacity, and the 
lid (if provided) placed in position.  
10.7.2 The water shall be heated using an electric heating coil immersed in the water, so as to reach 
boiling point within 15 minutes to 20 minutes .  
10.7.3 The temperature of the handle shall be measured not less than 15 minutes after the water starts to 
boil, by means of thermocouples fixed to points A and B indicated in figure 1.  
10.7.4 The temperature shall be recorded and compared with those speci fied.  
 
10.8 Test for handle strength  
The untesil shall be placed on a horizontal plane and a load equal to 3 times its capacity, in kg, shall be 
placed inside it. The utensil shall then be lifted by the handle as in normal use and kept lifted for at leas t 
one minute. The utensil and handle shall then be examined to detect any deformation.  
  
10.9 Test of strength of handle attachment  
10.9.1 A quantity of mass equal to 2.25 times the capacity of the utensil, in kg, shall be placed inside the 
utensil. The h andle shall be attached to the lever of an apparatus as shown in figure 2.  
10.9.2 The utensil shall be lifted off and lowered on to a flat surface per minute for 24 hours by means of 
a rotating cam. When the utensil has two handles, each shall be tested se parately but the mass of the 
load shall be reduced by half.  
10.9.3 After carrying out the test, the utensil shall be inspected, to detect any rupture failure or separation 
between the handle and utensil. The utensil shall then be filled with water to dete ct whether or not there is 
any leakage.  
 MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
9 
  
 
Figure 1:  Points of measuring temperature of handle  
 
 
 
Brief description of the drawings  
a handle 2 is installed on a side of pan body 1. An extra bottom layer 3 is constructed at a bottom of pan 
body 1. A metallic plate 4 is sandwiched in between the bottom of the pan body 1 and the extra bottom 
layer 3. An installation hole 5 is located below the handle 2 on the side of the metallic plate 4. This 
installation hole 5 is extending to about ½ of the dista nce toward a center of the metallic plate 4. Although 
the ideal position is that the installation hole 5 is extended to the center of the metallic plate 4, however, 
since the metallic plate 4 has good heat conductivity, the installation hole 5 is extended inward to a 
position of ⅓ to ⅔ of the distance from the center of the metallic plate 4 under normal circumstances 
considering the need for installation and fabrication. The high temperature sustainable temperature 
sensor 6 is placed at the end of the installation hole 5. Its connection wires 7 links the display unit 8 on 
handle 2 through a side wall of the extra bottom layer 3. The display unit 8 is located on handle 2 near the 
pan body 1. In order to protect the connection wires 7 and the tempe rature sensor 6, a protection tube 9 
is used to enclose the temperature sensor 6 and the connection wires 7. This protection tube 9 is 
extended to handle 2. 
 
MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
10 
  
 
Figure 2 – Apparatus for testing strength of handle attachment  
 
 
11 SAMPLING  
11.1 The utensils to be selected from a lot are to be drawn at random. When utensils in a lot are packed 
in different boxes, a suitable number of boxes (not less than 10% of the total number in a lot subject to a 
minimum of 2) shall be first chosen at random. From each of the boxes so chosen, an approximately 
equal number of utensils shall be selected at random so as to obtain the required number of utensils.  
 
11.2 Visual and Dimension Characteristics   
Unless agreed to between the purchaser and the manufacturer , the sampling of utensils and criteria of 
conformi ty shall be according to Table 2  for visual and dimensional characteristics.  
 
 
 
 
 
 
MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
11 
 Table 2 : Scale of sampling and criteria for conformity, for visual characteristics and dimensions     
(Normal Inspection)  
LOT SIZE  VISUAL CHARACTERISTICS  
AQL = 2.5  
Sample  Sample size  Cumulative 
Sample size  Acceptance 
number  Rejection 
number  
0 to 50  First 
Second  8 
8 8 
16 0 
1 2 
2 
51 to 100  First 
Second  13 
13 13 
26 0 
1 2 
2 
101 to 150  First 
Second  20 
20 20 
40 0 
3 3 
4 
151 to  300 First 
Second  32 
32 32 
64 1 
4 4 
5 
301 to 500  First 
Second  50 
50 50 
100 2 
6 5 
7 
501 to 1000  First 
Second  80 
80 80 
160 3 
8 7 
9 
1001 to 3000  First 
Second  125 
125 125 
250 5 
12 9 
13 
3001 to 10000  First 
Second  200 
200 200 
400 7 
18 11 
9 
10001 and above  First 
Second  315 
315 315 
630 11 
26 16 
27 
LOT SIZE  DIMENSIONS  
AQL = 2.5  
Sample  Sample size  Cumulative 
Sample size  Acceptance 
number  Rejection 
number  
0 to 50  First 
Second  5 
5 5 
10 0 
1 2 
2 
51 to 100  First 
Second  8 
8 8 
16 0 
1 2 
2 
101 to 150  First 
Second  13 
13 13 
26 0 
1 2 
2 
151 to 300  First 
Second  20 
20 20 
40 0 
3 3 
4 
301 to 500  First 
Second  32 
32 32 
64 1 
4 4 
5 
501 to 1000  First 
Second  50 
50 50 
100 2 
6 5 
7 
1001 to 3000  First 
Second  80 
80 80 
160 3 
8 7 
9 
3001 to 10000  First 
Second  125 
125 125 
250 5 
12 9 
13 
10001 and above  First 
Second  200 
200 200 
400 7 
18 11 
9 
 
 
 
 MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
12 
 11.3 Standard  Test 
The lots which have been found satisfactory in respect of visual and dimensional characteristics shall 
then be tested for st andard  tests (where applicable). Unless agreed to between the purchaser and the 
manufacturer, the sampling of utensils and criteria of conformi ty shall be according to Table 3  for 
standard  test. 
Table 3 : Scale of sampling and criteria for conformity for Standard Test  
Sample  Sample size  Cumulative 
Sample size  Acceptance 
number  Rejection 
number  
First 5 5 * 2 
Second  5 10 * 2 
Third  5 15 0 2 
Fourth  5 20 0 3 
Fifth 5 25 1 3 
Sixth  5 30 1 3 
Seventh  5 35 2 3 
*Acceptance not permitted at this sample size  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
13 
 Table 4 : Chemical Composition of Wrought Aluminium and Aluminium  Alloys for Manufacture of Utensils  
(Composition limits are in percent maximum unless shown otherwise)  
 
 
 
 
 
 
 
 Designation  Aluminium  Copper  Magnesi
um  Silicon  Iron Mangan
ese Zinc Titanium  
and/or 
Other  
Grain 
Refining  
Elements  Cromium  Remarks  
19000  99.0, Min  0.1 0.2 0.5 0.7 0.1 0.1 — — Cu+Mg+Si+Fe+Mn+
Zn = 1.0  
19500  99.5, Min  0.05  — 0.3 0.4 0.05  0.05  — — Cu+Si+Fe+Mn+Zn = 
0.5 
19600  99.6, Min  0.05  — 0.25  0.35  0.03  0.06  — — Cu+Si+Fe+Mn+Zn =  
0.4 
31000  Remainder  0.1 0.1 0.6 0.7 0.8 - 1.5 0.2 0.2 0.2 — 
31500  Remainder  0.2 0.6 - 1.3 0.4 0.7 1.0 - 1.5 0.2 0.2 — — 
40800  98.0, Min  0.2 0.1 0.6 - 0.95  0.6 - 0.95  0.1 0.2 0.2 — — 
51000 -A Remainder  0.2 0.5 - 1.1 0.6 0.7 0.2 0.25  — 0.1 — 
51000 -B Remainder  0.2 1.1 - 1.8 0.6 0.7 0.2 0.25  — 0.1 — 
64430  Remainder  0.1 0.4 - 1.2 0.6 - 1.3 0.6 0.4 - 1.0 0.1 0.2 0.25  — 
 
NOTES  
1. The lead content of the material shall not exceed 0.05%.  
2. Other elements not specified in the chemical composition, the maximum content for each  shall not exceed 0.05% because of insufficient 
knowledge about behavior in contact with food. H igher limits may be introduced when more information is available.  
3. It is the responsibility of the supplier to ensure that any element not specifically limited, is not present in any amount such as is generally 
accepted as having an adverse effect on the product. If a  purchaser's requirements necessitate limits for any element not specified, it 
should be agreed between the purchaser and the supplier.  
 MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
14 
 Table 5 : Mechanical Properties of Wrought Aluminium and Aluminium Alloy s Sheet and Strip for Manufacture of Utensils  
 
 
 
Designation  Condition  0.2 Proof 
stress MPa Tensile 
Strength, MPa Elongation on 50 mm Gauge Length , Percent , 
 
For Thickness in mm  Bend 
Test, 
Radius of  
Bend  Min Min Max 0.5 ≤ t ≤ 0.8  0.8 < t ≤ 1.3  1.3 < t ≤ 2.6  2.6 < t ≤ 6.3  
19000  O 
Hx2 
Hx4 
Hx6 
Hx8 — 
— 
— 
— 
— 70 
90 
105 
125 
140 110 
130 
140 
150 
— 20 
5 
3 
2 
2 25 
6 
4 
3 
2 29 
8 
5 
4 
3 30 
8 
5 
4 
3 Close  
Close  
1/2t 
1/2t 
1t 
19500  O 
Hx4 
Hx8 — 
— 
— 55 
100 
125 95 
135 
— 22 
4 
3 25 
5 
3 29 
6 
4 30 
6 
4 Close  
1/2t 
1t 
19600  O 
Hx4 
Hx8 — 
— 
— — 
95 
125 95 
125 
— 25 
4 
3 25 
5 
3 29 
6 
4 32 
6 
4 Close  
1/2t 
1t 
31000  O 
Hx2 
Hx4 
Hx6 
Hx8 — 
— 
— 
— 
— 90 
115 
130 
150 
170 130 
150 
180 
195 
— 20 
5 
3 
2 
2 23 
6 
4 
3 
2 24 
7 
5 
4 
3 24 
8 
5                  
4                      
3 Close  
Close  
1/2t 
1t 
3t 
31500  O 
Hx2 
Hx4 
Hx6 
Hx8 — 
— 
— 
— 
— 125 
150 
190 
215 
245 165 
210 
245 
275 
— 16 
5 
3 
2 
1 16 
5 
4                       
2 
1 18 
6 
5 
3 
1 20 
8 
5 
4 
2 Close  
Close           
1/2t               
1/2t 
1t 
40800  O 
Hx2 
Hx4 
Hx6 
Hx8 — 
— 
— 
— 
— 85 
105 
125 
150 
175 120 
140 
160 
180 
— 20 
5 
3 
2 
2 23 
6 
4 
3 
2 25 
7 
5 
4 
3 30 
8 
5 
4 
3 Close  
Close  
1/2t 
 1t                
3t 
51000 -A O 
Hx2 
Hx4 
Hx6 
Hx8 — 
85 
105 
125 
— 105 
120 
140 
160 
185 150 
160 
180 
200 
— 18 
3 
2 
1 
1 18 
4 
3 
2 
2 18 
5 
4 
2 
2 22 
6 
4 
2 
2 Close  
Close  
1/2t               
1t                
3t MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
15 
 51000 -B O 
Hx2 
Hx4 
Hx6 
Hx8 — 
110 
140 
155 
— 125 
155 
175 
190 
200 170 
195 
 215 
 225 
 — 18 
3 
2 
1 
1 18 
4 
3 
2 
2 18 
5 
4 
2 
2 19 
6 
4 
2 
2 Close              
1/2t                
1t                
3t 
— 
64430  O 
T4 
T6 — 
115 
250 — 
200 
295 175 
— 
— 14 
12 
5 16 
15 
5 16 
15 
5 17 
15 
6 Close  
2t 
3t 
 
NOTES  
1. 1MPa = 1 N/mm2 = 1 MN/m2 = 0.102 kgf/mm2 = 144.4 psi.  
2. t is the thickness of the test piece.  
3. For thickness 2.6 mm and less, elongation values are for guidance only and not guaranteed. For this purpose bend test as specified in 7.2 
may be carried out.  
 
 
 
 
 
 
 
 
 
 
 
 MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
16 
 ANNEX A  
BENDING STRENGTH TEST  
A-1 APPARATUS  
A-1.1 A means of applying a force of 75 N at a speed not exceeding 50 mm/min.  
NOTE - A tensile testing machine is an appropriate  means of achieving this.  
A-1.2 A D section loading bar, diameter 10 ± 1 mm, to transmit the applied force evenly across the width 
of a handle under test.  
A-1.3 A means of attaching the cookware firmly to a rigid base throughout the test, for example, a G 
clamp,  or for attaching a handle via its fixing system to an appropriate support.  
A-2 PROCEDURE  
A-2.1 Attach the cookware firmly to the rigid base so that the contacting face of the loading bar is 10 ± 1 
mm from the end of the handle (see Fig. 1).  
A-2.2 Apply the loading bar at a speed not exceeding 50 mm/min until a force of 75 N is applied or until 
failure of the assembly occurs, whichever is the sooner.  
 
 
Figure . 1 Arrangement for Bending Strength Test  
 
 
 
 
 
 
 
 
MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
17 
 ANNEX B  
TORQUE TEST  
B-1 APPARATUS  
B-1.1 A calibrated torque wrench capable of applying a torque of up to 5 N.m.  
B-1.2 A means of attaching the cookware firmly to a rigid base throughout the test, for example, a G 
clamp,  or for attaching a handle or knob via its fixing system to an appropriate sup port. 
B-2 PROCEDURE  
B-2.1 Attach the cookware firmly to the rigid base and clamp the torque wrench to the handle or knob 
adjacent to the fixing system at 90’ to the major axis of  the fixing system.  
B-2.2 By means of the wrench twist the handle or knob unti l a torque of 5 N.m for a handle or 3 N.m for a 
knob is applied or until failure of any part of the assembly occurs, whichever is the sooner.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
18 
 ANNEX C  
IMPACT STRENGTH TEST  
C-1 APPARATUS  
C-1.1 A means of dropping a weighted striker from a height of 500 ± 5 mm so that it falls vertically, 
essentially without friction, using guides.  
C-1.2 A steel striker of hemispherical striking surface 25 ± 1 mm in diameter and mass 250 ± 5 g capable 
of being wei ghted to a total mass of 500 ± 5 g.  
C-1.3 A means of attaching the cookware firmly to a rigid base throughout the test, for example, a G 
clamp, or for attaching a handle or knob via its fixing system to an appropriate support and arranged such 
that the coo kware may also be turned through 90° and 1 80° so that the handle or knob may additionally 
be struck on its side and, if appropriate, on its lower surface.  
C-2 PROCEDURE  
C-2.1 Attach the cookware or the lid firmly to the rigid base so that it is correctly aligned below the striker.  
Support the underside of a lid when striking the knob directly.  
C-2.2 Load the striker to the appropriate mass (one half of the mass of the empty cookware of 500 g, 
whichever is less for a handle, 250 g for knob or for the handle  of cookware of mass less than 500 g) and 
release it so that it strikes the handle within 10 mm of its end (see Fig. 2) or the knob directly.  
C-2.3 Inspect the assembly and report any visible damage.  
C-2.4 Rotate the assembly through 90’ so as to strike the handle or knob on one side.  
C-2.5 Repeat the procedures described in C -2.2 and C -2.3. 
C-2.6 Rotate the assembly through a further 90º so as to strike the handle or knob (if appropriate) on its 
underside.  MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
19 
  
Figure . 2 Arrangement for Impact Test  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
20 
 ANNEX D  
FATIGUE TEST  
D-1 APPARATUS  
D-1.1 A means of continuously raising the lowering a loaded item of cookware from a level surface once 
per minute by means of its handle.  The general form of a suitable apparatus is shown in Fig. 3, the profile 
of the cam providing the raising and lowering action is such that a smooth graduation from rest to the fully 
raised position (40 ± 2 mm) and back to rest is achieved in 60 ± 1 s.  
D-1.2 Metal spheres 40 ± 10 mm in diameter, as loading for the cookware during the test.  
D-2 PROCEDURE  
D-2.1 Place into the cookware a loading of metal spheres of mass equivalent to 2.25 times the mass of 
water at the gross capacity of the cookware.  
D-2.2 Attach the cookware securely to the apparatus as shown in Fig.  3A, 3B or 3C, as appropriate and 
raise and lower it once per minute by means of the rotating cam. The selection of apparatus is made 
according to the number and type of handle(s) specified in 4 .3 irrespective of the number and type of 
handle(s) actually fitted.  
D-2.3 At the completion of 1500 raising and lowering cycles, examine the cookware and report any 
permanent visible distortion or weakening of any part of the handle assembly or assemblies . 
 
 
Figure . 3A Arrangement for Fatigue Tests - For a Single Straight Handle  
 
MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
21 
  
Fig. 3B Arrangement for Fatigue Tests - For Two Loop, Flange or Similar Handles  
 
 
Figure . 3C Arrangement for Fatigue Tests - For One Straight Handle and One Loop, Flange or Similar 
Handle  
 
 
 
 
 
 
 
 
MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
22 
 ANNEX E  
LEAKAGE AND THERMAL INSULATION TEST  
E-1 APPARATUS MATERIALS AND CONDITIONS  
E-1.1 Gas  ring or hot plate rated at 3 kW in still air and of suff icient size to heat the whole area of the 
base of the cookware under test without extending beyond this in the area below the handle.  
E-1.2 Thermocouple,or any other temperature measuring device accurate to ± 3ºC over  the range 30°C to 
100°C and consisting of a surface contact probe capable of being held in intimate contact with a handle or 
knob.  
NOTE -Temperatures are measured on the underside of a handle and half way up at the sides of a knob or a handle 
fixed to a l id. 
E-l.3 Water of no special degree of purity and cooking oil of flash point in excess of 250 ºC.  
E-l.4 The tests are carried out in draught free conditions at room temperature.  
The actual room temperature at the time of the measurements required by E-2.1.3, E -2.2.3 or E -2.3.3 is 
recorded to accuracy off 3°C to enable calculation of the temperature rise above room temperature (see 
5.7). 
E-2 PROCEDURE  
E-2.1 Cookware in which cooking oil is not normally intended to be used, other than pressure cookers  
(see E -2.3). 
E-2.1.1 Fill the cookware with cold water to above the level of the main handle connection(s) and attach 
the lid, if any.  
E-2.1.2 Raise the temperature of the water to boiling point and maintain at a constant, moderate rate of 
ebullition.  
E-2.1.3 By means of the thermocouple or any other temperature measuring device, measure the 
temperatures reached at each of the points specified in Fig. 4A to 4D, as appropriate and record these 
after 30 minutes ebullition.  
E-2.1.4 During the test observe and r ecord whether there is leakage through any fixing penetrating the 
body of the cookware.  
E-2.2 Cookware in Which Cooking Oil is Intended to be Used  
E-2.2.1 Fill the cookware with cooking oil to 50 percent of gross capacity for shallow items or 90 percent 
of gross capacity for other items.  
NOTE - For reasons of safety, it is essential that this test be carried out without any lid or cover on the cookware 
unless the product under evaluation is expressly intended to be covered.  
E-2.2.2 Raise the temperature of the cooling oil to:  
a) 220 f 5OC for -shallow items of cookware; and  
b) 180 f 5’C, for other items of cookware.  
Maintain the cooking oil at the appropriate temperature.  MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
23 
 E-2.2.3 By  means of the thermocouple measure the temperature reached at each of the poi nt specified in 
Fig. 4A to 4D as appropriate and record these after 15 minutes at the appropriate temperature.  
E-2.2.4 During the test observe and record whether there is leakage through any fixing penetrating the 
body of the cookware.  
WARNING NOTE - Due care should be exercised when conducting this test with cooking oil. The temperatures 
specified are close to the  flash point of the oil and adequate ventilation is essential . 
E-2.2.5 If the level of oil in the test does not come above the level of the main  handle connections, carry 
out test described in E -2.1 omitting the temperature measurements of E -2.1.3.  
E-2:3 Pressure Cookers  
E-2.3.1 Fill the pressure cooker to one half  of its gross capacity with cold water and attach the lid in 
accordance with the man ufacturer’s instructions.  
E-2.3.2 Raise the temperature of the water to the nominal operating pressure of the cooker and maintain 
it steadily at the nominal operating pressure with the burner adjusted to the minimum setting required to 
achieve this.  
E-2.3.3 By  means of the thermocouple measure the temperature reached at each of the points specified 
in Fig. 4A to 4E as appropriate and record these after 10 minutes of steady operating at the nominal 
operating pressure.  
NOTE - A handle, or part of a hand le, affixed to the lid of a pressure cooker is measured at the point specified in Fig. 
4E. 
All dimensions in millimetres.  
 
Figure . 4A Points for Temperature Measurement - Long Handle  
 
MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
24 
  
Figure . 4B Points for Temperature Measurement - Solid Flange Handle  
 
 
Figure . 4C Points for Temperature Measurement - Loop Handle  
 
MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
25 
  
Figure . 4D Points For Temperature Measurement - Knob  
 
 
Figure . 4E Points For Temperature Measurement - Pressure Cooker Handle(S)  
 
 
 
 
 
 
 
 
 
 
MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
26 
 ANNEX F  
RESISTANCE TO BURNING  
F-1 APPARATUS  
F-1.1 A burden burner, tube diameter 9.5 ± 0.5 mm fuelled by natural gas and adjusted to a flame height 
of 38 ± 2 mm with the air inlet to the burner closed.  
F-1.2 A means of attaching the cookware firmly to a rigid base throughout the test for example, a G 
clamp , or for attaching a handle or knob via its fixing system to an appropriate support.  
F-1.3 A draught free area provided with a facility for the extraction of any fumes immediately following the 
test. 
F-2 PROCEDURE  
F-2.1 Attach the cookware to the rigid bas e. 
F-2.2 Position the burner (alight) so that the centre of the burner tip is 18 ± 2 mm below the bottom 
surface of the end of the handle (see Fig. 5).  
F-2.3 Expose the handle to the flame for 30 ± 1 s, remove the flame, and allow the handle to burn either  
until any flame extinguishes or for 15 s whichever occurs first. Observe whether molten or burning 
material falls from the handle during this period.  
F-2.4 Measure the record the length of any time for which the handle continues to burn following removal 
of the flame. If this reaches 15 s, immediately apply a steady draught of 5 m/s across the area of burning 
for 5 s and record whether burning continues or is extinguished.  
F-2.5 Reposition the burned under the handle, ignoring any flame guard, as close as practicable to the 
body/ handle junction and repeat the procedures described in F -2.2 to F -2.4. 
F-2.6 Allow the cookware to cool for 3 h at ambient temperature and then carry out the appropriate tests 
descirbed in Annexes C and E (see 4.10).  
 
Figure . 5 Arrangement f or Burning Test  
 
 
 
 
MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
27 
 ANNEX G  
TESTING SEQUENCE  
A suggested sequence for testing cookware /kitchenware/utensil  to the requirements of this standard is 
shown below:  
 
Figure . 06 Test Sequence  
MEDC 02 (352) CD1 
(Rev TZS  683:2002)                                                                                                                   
28 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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