CORFLON

ILAG basic test - Every non-stick coating must be tested for suitability for food contact by an independent institute after application. A declaration of no objection or a certificate of suitability is mandatory.

Procedure: There are various food contact standards that differ from country to country. The most commonly used and widely accepted are the following standards:

EEC       – Regulation (EC) No. 1935/2004
USA       – FDA CFR Title 21 Food and Drugs
DE         – LFBG und BfR Standards

Do you have any further questions about our test methods? We will be happy to answer them.

ILAG basic test - This basic test is carried out to detect cracks or open pores in the coating.

Procedure: The coating is viewed through a microscope at 30x magnification and examined for cracks.

Assessment: The coating is visually inspected and assessed for cracks and/or pores.

Conclusion: The integrity or impermeability of the coating prevents the cooked food from penetrating the substrate and thus prevents infiltration of the test object.

Do you have any further questions about our test methods? We will be happy to answer them.

ILAG basic test - This test is used to determine the coating thickness of the coating

Procedure: Each system has its own specification defined by the coating manufacturer. Manufacturers of cookware must meet the specifications for the dry film thickness (DFT!). Sometimes it is difficult to measure the DFT directly on the substrate during production, e.g. with cast aluminum, chrome steel and hard substrates. In such cases, the measurement must be carried out on a smooth aluminum sheet in order to obtain a value that is as close to reality as possible.

Assessment: The dry film thickness (DFT) is tested using electronic measurements at various points on the object or sheet.

Conclusion: As a rule of thumb, the higher the DFT, the more durable the coating.

Do you have any further questions about our test methods? We will be happy to answer them.

ILAG basic test (based on DIN EN ISO 2409) - This test is a simple way of testing the adhesion of a coating to the substrate.

Procedure: The procedure requires a cross pattern of 100 squares to be carved into the surface. This is done by making 11 parallel cuts approximately 5 cm long and 1-2 mm apart. These 11 cuts are then repeated across the existing lines. The cuts must penetrate the coating down to the substrate. A standardized adhesive tape (adhesive strength of 10 N/cm2) is then pressed onto the entire grid cut and then torn off again with a quick movement. This process must be repeated 5 times in succession - each time with a new adhesive tape.

Assessment: No square may be detached. To tighten the test, the test specimen can then be boiled in water for 15 minutes and the adhesive tear-off repeated.

Conclusion: If the coating does not peel off when the adhesive tape is torn off, the coating thickness has been applied sufficiently and the curing temperature has been regulated correctly.

Do you have any further questions about our test methods? We will be happy to answer them.

ILAG combi-test AA-054 (according to AFNOR NF D 21-511, resp. DIN EN ISO 4628-2) - This test is used to check the coating for blisters and infiltration

Procedure: The pan is half filled with a mixture of tap water and cooking salt. The liquid is then boiled for 5 hours with the lid closed. After this time, the pan is removed from the hob and cooled at room temperature (23 °C +/- 5 °C) [73.4 °F +/- 41 °F] and left to stand overnight. The contents are poured out and collected and the pan is assessed without cleaning. The liquid set aside is reused and the loss of liquid is replenished with water. This process is repeated for the following 3 days. At the end of the test of 4 days of cooking for 5 hours each, the contents of the pan are poured out and cleaned with a standard washing-up liquid. 

Assessment: The bubbles in the complete pan (base and wall) are measured after each cycle and the quantity of bubbles is noted. The result is calculated using a defined factor.

Conclusion: Bubble formation indicates a porous coating.

Do you have any further questions about our test methods? We will be happy to answer them.

ILAG combi-test AA-077 - The test assesses the abrasion resistance, durability and non-stick effect of the coating

Procedure:
Part 1-abrasion: The inner base of the pan is divided into four quarters. Three of the four quarters are taped with a pre-defined adhesive tape. The pan is placed on the vibrating machine with a mixture of stainless steel balls, corundum and water prepared according to the recipe. After 15 minutes, the first quarter is uncovered and placed under the vibrator a second time. At the end, 3 of the 4 quarters are rubbed off, the last piece is unloaded. The mixture is sieved, the pan is cleaned with liquid detergent, water and a soft sponge and the abraded surfaces are assessed.

Part 2-scratch resistance: The scratch hardness tester is used to simulate cuts in the unloaded quarter. These cuts are made with different pressures of 3N, 10N and 20N and then assessed.

Part 3-non-stick: The pan, which has already been scraped, is heated to 200 °C [392 °F] without adding fat, oil or butter. Pour the omelette batter made 30 minutes ago into the pan and swirl to distribute evenly. Turn the pan upside down and remove the omelette from the coating with or without the help of a wooden spatula.

Assessment: The assessment is carried out by visual inspection.

Conclusion: The less abrasion is visible on the various quarters, the more abrasion-resistant the coating is. The less visible and noticeable the added cuts are, the more scratch-resistant the coating. The omelette test reflects the non-stick effect.

Do you have any further questions about our test methods? We will be happy to answer them.

LGA combination test AA-071 and AA-153 (in accordance with TÜV test specification [abrasion and milk]) - The test assesses the abrasion resistance and non-stick effect of the coating

Procedure:
Part 1-abrasion: The inner base of the pan is divided into four quarters. Three of the four quarters are taped with a predefined adhesive tape. The pan is placed on the vibrating machine with a mixture of stainless steel balls, corundum and water prepared according to the recipe. After 15 minutes, the first quarter is uncovered and placed under the vibrator a second time. At the end, 3 of the 4 quarters are rubbed off, the last piece is unloaded. The mixture is sieved, the pan is cleaned with liquid detergent, water and a soft sponge and the abraded surfaces are assessed.

Part 2-Non-stick: The pan, which has already been scraped, is heated to 150 -170 °C [302 - 338 °F] without adding fat, oil or butter. The appropriate amount of whole milk is poured into the pan and cooked in the pan until it has reached a dark brown/black color and starts to smoke slightly. Using a wooden spatula, a "path" is pushed out into the milk layer and then the milk is removed with a jet of water at a pressure of 2-3 bar without additional help.

Assessment: The assessment is carried out by visual inspection.

Conclusion: The less abrasion can be seen on the different quarters, the more abrasion and scratch resistant the coating is. The better the milk can be removed from the pan, the better the non-stick effect.

Do you have any further questions about our test methods? We will be happy to answer them.

LGA test AA-064 (according to AFNOR NF D 21-511 [milk] and BS 7069:1988 [egg, omelettes]) - This test is used to assess the non-stick effect of the coating

Procedure: Heat the base of the pan to 150-170 °C [302-338 °F] and fry an egg in it without adding fat or oil. The egg is released from the pan without mechanical assistance.
The pan is then filled with a predefined omelette mixture. The omelette should have a thickness of 2-3 mm. Without fat, oil or butter, the omelette is baked until dark brown/black and then removed from the pan without mechanical assistance.
The third part of this test consists of filling the pan with approx. 25 cm2 of milk. The milk is boiled until it has reached a dark brown/black color. The milk is rinsed out under the 2-3 bar water jet at an angle of approx. 135 degrees.

Assessment: The assessment is carried out individually for each test medium. This is done both by visual assessment and with the use of aids.

Conclusion: The easier and residue-free the food can be removed from the pan, the better its non-stick effect.

Do you have any further questions about our test methods? We will be happy to answer them.

ILAG test AA-068 (according to BS 7069:1988) - The test simulates the cleaning and scrubbing movements

Procedure: A predefined scouring pad (3M Scotch-Brite) is moved back and forth horizontally on the coating by machine under a certain load and with the addition of water and detergent. After a total of 200 individual strokes, with each pad side being changed once, a new scouring pad is clamped in. The process is repeated until 10% of the substrate is visible.

Assessment: The number of strokes is taken as an absolute value.

Conclusion: The longer the coating resists abrasion, the longer the life expectancy.

Do you have any further questions about our test methods? We will be happy to answer them.

ILAG Test AA-057 - This test checks the coating for bubbles and infiltration

Procedure: A 2 mm grid cut is made in advance on the base and inner wall and torn off 3 times with adhesive tape. Fill half of the pan with the test medium (peeled tomatoes, salt, acetic acid, mixed). Close the pan with a lid and cook at 80-85 °C [176-185 °F] for 4 days. After 1, 2, 3 and 4 days, empty the pan and collect the contents. The coating is assessed without cleaning. Refill the pan with the liquid set aside and compensate for the loss of liquid with water. Check the temperature. After 96 hours, empty the pan and clean the object in the dishwasher at 65 °C [149 °F]with a normal detergent. After removal, tear off the grid cut 3 times again and assess.

Assessment: The bubbles in the complete pan (base and wall) are measured after each cycle and the quantity of bubbles is noted. The result is calculated using a defined factor.

Conclusion: Blistering indicates a porous coating.

Do you have any further questions about our test methods? We will be happy to answer them.

ILAG test AA-076 (based on US Patent 6761964) - The test simulates the cleaning and scrubbing movements

Procedure: 3 ballpoint pen refills are clamped in the "tiger claw" and the pan to be tested is fixed in an appropriate holder on the hotplate. The pan is heated to 200 °C [392 °F]and the ballpoint pen refills are then lowered onto the coating. The first metal contact of the refills with the coating starts the time measurement. As soon as the first metal contact (EMF) is visible, the time is stopped for the final evaluation. The test is ended after the full running time (varies depending on the number of layers), but after a maximum of 180 minutes or when the ellipse has been completely scraped off.

Assessment: The object is assessed according to both the scratch-off level and the running time.

Conclusion: The longer the coating resists the abrasion of the "tiger claw", the longer the life expectancy.

Do you have any further questions about our test methods? We will be happy to answer them.

ILAG Test AA-059 (in accordance with DIN CEN/TS 12872.2) - This test is used to test the coating for the durability of acidic ingredients, salt and starch

Procedure: A 2mm grid cut is made in advance on the base and inner wall and torn off 3 times with adhesive tape. Fill 1/3 of the pan with the predefined test medium (pureed tomatoes, canned tomatoes, salt, brown rice). Close the pan with a lid and cook for 20 minutes. Switch off the hob and leave the pan and its contents to cool on the hob at room temperature for 2 hours. Heat and cool the same contents in the same pan for 20 minutes 3 times a day. This test procedure is repeated for 5 consecutive days. The loss of liquid is compensated with water. After 5 days, the pan and its contents are left to stand for 48 hours before being emptied after 7 days. Clean the object in the dishwasher at 65 °C [149 °F] with a commercially available detergent.

Assessment: During the full test period, the coating is assessed three times for bubble size and quantity. Dishwasher cleaning is also assessed at the end. The result is calculated using a defined factor.

Conclusion: Blistering and infiltration indicate a porous coating. Staining is also assessed, as tomatoes are highly discolored by nature.

Do you have any further questions about our test methods? We will be happy to answer them.

LGA combination test AA-134 (based on EN 12875-2:2001) - This test can be used to assess the adhesion, blistering, loss of gloss or fading of a coating

Procedure: The dishwasher must be prepared in advance in accordance with EN standard 12875. Ensure that the defined detergent, rinse aid and the required wash program are used.
This test requires 3+1 identical parts. Light deposits on the items to be tested should be removed with a cloth. The items to be tested must be positioned in the dishwasher in such a way that the items are evenly wetted with water, detergent and rinse aid. The test lasts a maximum of 125 wash cycles. If the maximum permissible average value is reached before this, the test is aborted.

Assessment: The assessment is carried out by visual inspection. The mean value of the individual evaluations is determined for each of the 3 parts and a predefined evaluation system is used.

Conclusion: The more cycles the items are put through in the dishwasher, the more resistant the coating is to cleaning agents and corrosion.Do you have any further questions about our test methods? We will be happy to answer them.

Do you have any further questions about our test methods? We will be happy to answer them.