XERADUR 3

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 - 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 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.

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ILAG test AA-135 (egg test developed in accordance with KFCC) - This test evaluates the non-stick effect in a ceramic-coated pan at 300 °C [572 °F] or alternatively at 350 °C [622 °F]

Procedure:
Part 1 basic rule: Before the first cooking cycle and between each cycle, clean the pan with warm water, a soft sponge and washing-up liquid. Carefully rinse out the detergent residue with clean water and dry with kitchen paper. Then heat the pan in the oven for 30 minutes at 300 °C or 350 °C [572 °F or 622 °F] and leave to cool again. During this time, prepare 10 paper cups with 30g (+/- 3g) egg white from the Tetra Pack.

Part 2: A 10 cm diameter silicone ring is placed in the center of the pan and heated to 180 °C [356 °F]on a glass ceramic stove. When the temperature is reached, fill the silicone ring with 30g of egg white and reduce the heat. Fry the egg white for 100 seconds. The heat around the ring must be kept constant at 160-175 °C [320-347 °F]. After the defined frying time, remove the silicone ring, loosen the egg white from the pan (with or without a wooden spatula) and assess the release. Clean the hot pan with kitchen paper, remove any remaining egg white from the silicone ring and dry. All protein residue must be removed before the 2nd cycle can begin.
After 10 eggs (equivalent to one cycle), the pan must be cooled slowly, but never place it under cold water. The next cycle begins with washing the pan and reheating it in the oven.

Assessment: The assessment is made on the basis of the notes and pictures after each removal of the egg. The test is considered complete when 2x the egg white remains completely (min. 90%) in the pan.

Conclusion: The more cycles of protein that can be fried and removed with a minimum of tools, the better and more resistant the coating is in long-term use.

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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-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-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.

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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.

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.

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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.

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