For Martensitic Stainless Steel Knives, Blades and other Cutting Edges
The equipment consists of a thermostatically controlled water bath (suitable for 60°C) into which beakers containing a strong salt solution can be placed. Above the bath is a special hoist arrangement giving a constant raise-and-lower rate of 3 cycles per minute.
A plastic rack designed to hold and separate the test pieces, can be coupled to each hoist cable and is driven in an up and down cycle to intermittently immerse the work in the salt solution at the required rate of three times per minute.
The corrosion test is designed to stimulate the cumulative corrosion conditions a knife would experience in typically 2 or 3 years. It will detect overheating of blades caused by grinding processes in manufacture.
|Size (accommodates 2 beakers)||1m long x 0.5m deep x 1m high (1 beaker model is half the length). Framework made from hollow section steel.|
|Power||230V or 110V (AC)|
|Specifications Corrosion Resistance of Knives for||
EN 8442-1: Clause 6.1 Food Preparation knives
EN 8442-2: Clause 7.1 Table knives
EN 8442-4: Clause 7.2 Table knives
BS 6813: Clause 5.1 Food Preparation knives
BS 5577: Clause 6.1 Table knives