Quality Tests

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Softening test: This test performed for products coated with silicone paint, the product is heated by placing it on the stove upside down. A sharpened pencil is moved back and forth over the product that has reached a target temperature. It is observed whether there is peeling on the paint of the surface.
Coating thickness test: This test is done with Paint and Coating Thickness Measuring Device. The device is properly seated where the measurement will be made and at least 3 readings are taken from 5 different places. If any of these measurement results is less than 80% of the desired value, the sample cannot pass the test.
Abrasion Test: PTFE is an inherently soft thermoplastic polymer. As a result, non-stick coatings are highly susceptible to mechanical abuse, such as the impact of metal utensils used in cooking. Abrasion resistance: It refers to the ability of the coating not to show wear due to surface friction and scratches. Hardness is a necessary property for cookware and baking trays and is a good indicator of service life. Coatings with high wear resistance have a longer service life. This test uses a specific sponge pad that is rubbed back and forth under a specific load on the coating along with water and detergent. The test attempts to simulate the cleaning and scrubbing action on cookware and cookware. The longer the coating lasts without being removed, the longer the expected service life will be, against this continuous treatment under a certain temperature.

Cross-Cut Test: The surface is drawn according to the square method with the help of a scalpel. Adhesive tape is adhered to the squares formed and the tape is pressed tightly to ensure that there is no air gap under it. The adhesive tape, held at its free end, is strongly pulled perpendicular to the surface in one go. According to the surface condition, it is determined whether the product passes the test or not.

Boiling Test: A homogeneous solution is created by throwing 1 dishwasher tablet into 1 liter of boiled water. Painted bakelite parts to be tested are dipped into the boiling solution and left for 1 hour. After 1 hour, the pieces are removed from the boiling solution and thrown into ambient water to cool. On the surface of the bakelite part, which is cooled, scraping is checked with nails. A comparison is made with the untested part in terms of color change.
Non-stick test with milk: The sample is placed on the stove and heated to a certain temperature. Add milk to it, boil it and mix it until it becomes a brown solid mass. The milk, which has become a film layer, is kept under cold water and expected to flow over the product.
Non-stick test with egg: The sample to be tested is well lubricated, washed several times with detergent and dried with a paper towel. The sample is placed in the furnace and heated to a certain temperature. Without adding any other additives, the egg is broken into the middle of the sample and cooked until it solidifies and turns brown. The sample is removed from the stove and the egg is wiped from the surface by tilting the pan or immersing it in water. The presence of egg residue on the sample surface and corners is checked. The difficulty of removing the egg from the surface is noted.
Non-stick test with sugar: The sample is placed on the stove and heated to a certain temperature. Some granulated sugar is added to it and cooked until it has the consistency of brown caramel. Afterwards, the sample is immersed in cold water and it is checked whether there is any residue on the test sample.