Offering customer-specific solutions with its R&D staff of 50+ members in two R&D centres which is equipped with international level of standards, Kanat Boya has been certified as R&D centre since 2015, by the Ministry of Science Industry and Technology.
BOILING WATER ADHESION TEST
This test method is specified to observe deformations that may occur during the cleaning of the coated cookware/bakeware at high temperature in daily use.
ABRASION TEST
Final consumers use coated cookware/bakeware for many purposes in their daily life. As a result of these, they use cleaning metarials such as detergent, scotch constantly. This test method specified to detect the coat resistance and abrasion of the surface against situations that reduce the lifetime of the cookware / bakeware.
SALT WATER TEST
Salt is an aggressive chemical substance with corrosive properties by abrading surfaces and coatings. This test method specified to identify surface deformation, blister and against external factors owing to salt.
EGG TEST
Egg is a food ingredient that is used in our kitchens with has a sticky structure. Due to this situation, it is used to test the non-stick properties of coated cookware / bakeware. This test is an important test method for observing release property especially made without oil.
MILK TEST
The purpose of this test method is to determine the performance of the non-stick property for coated cookware/bakeware.
KETCHUP TEST
Many aggressive materials such as tomatoes, vinegar, salt, spices are used during cooking. Ketchup contains all of these materials. By this test method, we observe deformation such as corrosion and blister under high temperatures.
TIGER PAW TEST
Different metal equipment such as metal spatula can be used during the process of cooking. This test is carried out in order to detect the scratch resistance of the coated surface against metal equipments.
LGA ABRASION TEST
In this test method used with different surface areas and abrasion properties for observe the durability of coated cookware/bakeware.
