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Furniture Finishing Food Grade
Selection of materials and finishing applications for
products that deal directly with the food proved to be more complicated than
finishing for wood furniture. Apart from having to be physically stronger,
the type of chemicals that must be removed also so much more.
This type of finishing is known as Food-Grade, in accordance with its
function. All kinds of products used at the time of preparation, food
storage process and become part of a product that needs to be checked.
PHYSICAL PROPERTIES
To check and ensure that the type of finishing on a product qualifies as a
food-grade, we can do some physical testing. Of course, for the most
accurate results we can do in a special laboratory with special equipment.
How can we do a test with a more practical way?
1. Power Tie
Finishing needs to have a bunch of good resources on wood surfaces that are
not easily peeled off the food brought during the process of food
preparation and presentation. Tentangkayu.com's knowledge there is currently
no specific standards regarding the testing method of a power belt
finishing. There is a special method performed by well-known retailer to
test the power tie.
Use a 5cm-wide masking tape and glue on the surface finishing 12-15 cm long
and press with fingers so that the entire surface of the tape is attached
properly. Then gently pull the tape ends with strength of approximately
125-140Newton/25mm. finishing the good should not exfoliate during
withdrawal. One example type of tape is good for this test is a product of
3M brand Nr. 6893. 6893.
2. Resistance to scratches
This does not mean anti-scratch against hard objects such as knives, forks
or other sharp objects. Practical method of testing with the push of a 1mm
diameter steel ball on the surface finishing. Etching must transverse
direction of wood fiber. The depth and scratch marks will show how much
endurance finishing.
3. The durability of the color (of the risk removed)
This test is intended primarily for the type of finish paint color. Color
finishing should stay in the wood surface. Similar to the function of a
pencil eraser, the test can use a 16mm-diameter wood tool rounded edges so
close to form the index finger. Then the tip is wrapped with a soft cotton
cloth.
In accordance with international standards IOS-105-X12, the tip of 'finger'
are driven back and forth on the surface finishing over several times with a
load 9 Newton. Resilience finishing color is determined by the large color
peel and stick to the fabric.
CHEMICALS REQUIREMENTS
For those of Europe or the U.S. consumer, chemical testing is far more
important than the physical examination because of side effects that
influence the chemical testing for human health. Chemicals (finishing) in
the furniture directly related to food must be free from harmful chemicals.
Some indicators of safe finishing materials for products that relate
directly to food:
1. Analysis of the sensor: Oil without color or fragrance is very mild.
2. Heavy metals including lead and cadmium (<1mg/kg); Mercury & Arsenic
(<0.1mg/kg)
3. PAHs (polycyclic aromatic hydrocarbons), including Benz (e) pyren, Benz
(a) pyren, Perylene, benzo (GHI) perylene, Anthanthren, Debenzo (a, h)
anthancen with total Max. 25 µg/kg 4. Solvent residues including Benzene,
Toluene, Ethylbenzene, combined elements of Xyloles, Chloroform,
1.1.1.-Trichlorethan, Tetrachlormethan, Trichorethen, Tetrachlorethen Not
detectable level or <1 mg / kg. Except for Toluene and Ethylbenzene Max. 10
mg/kg.
It looks very difficult for us to avoid such chemicals because we can find
it easily on the materials we use everyday. But again we ask the question
again for those of you producers of related products, especially the cutting
board (chopping board): Are changes in marketing strategy and attention to
consumers must be made in connection with finishing material? And to us as
consumers, did you ensure that the products you use at this time is
'healthy'?
Author : Draker_Ster is the owner of the website which
specialists in offering indoor and outdoor furniture.
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