R&D Centre

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.

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With Therna, a special structuring has been made within the R&D department and a separate laboratory established for only this industry. Moreover, in order to satisfy the industry’s sensitivity in terms of colours and expectation of fast colour matching, there is another separate colour division within the R&D department. Therna aims at being backed by this strong R&D power and competing with global brands, creating a world brand in our country and making contribution to the national economy. In accordance with such goal, Kanat Boya transfers almost 4% of its turnover to the R&D budget every year.

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.