This European Standard specifies two test methods (methods A and B) for the determination of crazing resistance of glazed ceramic tableware articles in contact with food with water absorption higher than 0,5 % (determined according to method C of EN 1217:1997). Method A is a test for resistance to crazing due to moisture expansion. Method B is a test for resistance to crazing due to thermal shock and is similar in most respects to EN 1183: 1997.
Life cycle
NOW
PUBLISHED SSH EN 13258:2003 60.60
Standard published 1 jan 2006
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