ILAFLON Resist SP-800

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

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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.

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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.

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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.

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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.

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ILAG test AA-079 - This test is used to check the non-stick effect in the baking pan

Procedure: After heating the fan oven to 180 °C [356 °F], pour the prepared butter cake batter into the ungreased baking tin. The baking time depends on the stick test. There must be no baking residue or crumbs sticking to the wooden stick. Remove the baking tin from the oven and leave to cool for 5 minutes. Turn the tin upside down and unmold the cake. After removal, wash the tin by hand with washing-up liquid and warm water. Repeat the baking process 10 times, cleaning in the dishwasher after the 4th and 8th cycle.

Assessment: After each baking process, a note is made of how the cake can be removed from the mold and how much residue is left in the baking mold. A defined factor is used to calculate both the demolding process and the cleanability.

Conclusion: Poor demolding indicates insufficient layer thickness or non-stick effect.

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ILAG test AA-080 (based on EN ISO 13834:2007) - This test is used to test the coating for stain resistance

Procedure: Place an unfrozen, raw piece of rump steak with no visible fat (weighing approx. 100g and 1 cm thick) in the middle of the baking dish. Place the dish with the steak in a fan oven preheated to 180 °C [356 °F]. After 1 hour of cooking time, remove the dish from the oven and check whether the meat is sticking to the coating. After removing the meat from the pan, pour off the meat juices and immerse the pan in water at 60 °C [140 °F]with a splash of washing-up liquid for a certain amount of time. Clean the mold with a natural sponge or the soft side of a household sponge. Then rinse with hot then cold water and dry. A total of 5 cycles are carried out before the final assessment. 

Assessment: An assessment is determined for each cycle in accordance with a defined system. This assessment is carried out on a visual basis.

Conclusion: Both the non-stick effect, stain resistance and cleaning are covered by this test.

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LGA combi-test AA-081 - This test is used to test the coating for corrosion caused by acidic foods

Procedure: A 2mm cross-cut is made on the sheet to be tested and torn off 3 times with adhesive tape. The 3% acetic acid is heated in a pot at >95 °C [>203 °F]. The test sheet is immersed in the slightly boiling acetic acid so that the cross-cut remains completely immersed for the entire duration of the test. After 10 minutes, remove the sheet from the solution, allow to cool for 5 minutes and tear off the cross-section 3 times with adhesive tape. Place the sheet back in the acetic acid solution. Repeat the procedure and note the results after 30 min. and 60 min. respectively. 

Assessment: The result is calculated visually and on the basis of a defined factor when the cross-section is assessed and the intermediate results noted.

Conclusion: Acidic foods do not cause any problems, even if the coating is slightly damaged.

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ILAG test AA-156 - This test is used to test the non-stick effect of sweet dough in various waffle irons

Procedure: Heat the waffle iron etc. according to the manufacturer's instructions or until the green ready indicator lights up. Then pour a portion (approx. 160g [+/- 10g]) of the batter prepared in advance according to the recipe onto the surface of the waffle iron. The waffles are baked with the lid closed for about 7 minutes. After the baking time, remove the waffles with a fork and check the waffle irons for any remaining batter. Clean the plates with a soft sponge, washing-up liquid and warm water and then dry thoroughly with an absorbent cloth. The baking process should be repeated 9 more times. The evaluation is carried out after 10 cycles.

Assessment: The assessment is carried out on the basis of the notes and images after each removal of the wafer. The result is calculated using a defined factor.

Conclusion: The main focus here is clearly on the non-stick effect and perfect removal of the waffle. Cleanability plays a subordinate role.

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ILAG test AA-164 - This test is used to test the coating for adhesion to starchy foods

Procedure: Remove the removable pot from the rice stove and clean under warm water with a soft sponge and washing-up liquid and dry with kitchen paper. Rinse the rice in a sieve under cold tap water for 1 minute to prevent foaming during the swelling process. Place the pot with the rice in the rice stove and cook for approx. 16-17 mins. or until the rice is cooked. After cooking, remove the rice from the pot with a wooden spatula and assess the coating. Leave the rice stove to cool for approx. 30 minutes and in the meantime clean the container with warm water, washing-up liquid and a soft sponge and rub dry with kitchen paper. The cooking cycle must be repeated 9 times.

Assessment: The coating is assessed for rice sticking (non-stick) and cleaning after each cycle. The formation of stains on the coating is also assessed.

Conclusion: Very starchy foods such as rice can have a negative effect on the non-stick effect and cleaning.

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ILAG test AA-136 - This test is used to assess stain resistance

Procedure: The chicken wings to be tested are marinated in advance with 1 teaspoon of lightly sweetened or unsweetened soy sauce. Heat the pan to 220 °C [428 °F] and place a marinated chicken wing in the center of the pan. Fry for 2.5 minutes on each side and repeat a second time. After this time, the chicken is in the pan for a total of 10 minutes (5 minutes on each side). The temperature of the pan should be kept constant between 220 °C [428 °F] and 240 °C [464 °F]. After roasting, remove the wing from the pan and assess the non-stick effect of the coating. To remove the encrusted fat, pour hot water into the pan and remove the fat with a nylon brush. Fine cleaning is carried out with hot water, washing-up liquid and a new nylon brush. Then rub the pan dry with a paper towel. The test is carried out 20 times in succession before the final assessment is made.

Assessment: After every 5, 10 and 15 passes, the coating is visually assessed for non-stick and discoloration. After 20 passes, the base is also checked for cracks using a microscope.

Conclusion: Discoloration is more visible with light shades in particular. If the discoloration is more pronounced, the non-stick effect is also worse for the most part.

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ILAG test AA-138 - This test is used to test the coating for iron content

Procedure: The preparation of the sample wells for determining the iron content is very complex. A test formulation for determining the iron content, consisting of distilled water and citric acid, is filled into the coated wells. After the well has been heated in a glass beaker filled with water for 2 hours in boiling water with the lid closed, it can be carefully removed from the glass. It must be allowed to cool briefly before a predefined test strip is briefly immersed in the solution. After 20 seconds, the iron content in the coating can be read on a color scale. This test is carried out 3x2 hours and each time the wells must be filled with new Simulant solution.

Assessment: The result of the color scale is noted after each run. According to the instructions, the sum of the 1st and 2nd migrate must not exceed 7 times the limit value. The 3rd migrate must comply with the limit value. The limit value for iron is 40 mg/kg food simulant.

Conclusion: Too high an iron content in the coating is not permitted and the coating must not be placed on the market.

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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.