STAINLESS STEEL UTENSILS MANUFACTURING

[EIRI/EDPR/3666] J.C.: 1751

INTRODUCTION

Utensils are very important to a household and society because we cannot live
without eating so we cannot do without utensils. In fact, the utensils that are used
to cook food often do more than just holding food. Quality of food, social status
and etiquettes are also reflected in the kind and types of utensils used. People
from the ancient time began to learn how to make cooking utensils to cook food.
Cultural evolution and development of distinct societies has led to remarkably
different and distinct food preferences, eating habits and customs, choice of food
and serving styles. This has led to development of distinct kinds of utensils in
every culture, throughout the world. Although superficially utensils across the
world might come in varied designs and even more diverse sizes and of different
materials, but the basic purpose of utensils remains same. Utensils are broadly
classified as cookware and kitchenware.

Stainless steel cookware and bakeware is exceptionally durable. Once stainless

steel has been stamped, spun or formed into utensil shape, it takes an extremely
hard blow to dent it. Its attractive finish won’t corrode or tarnish permanently,
and it’s hard, tough, nonporous surface is resistant to wear. Extremely smooth
and scratch resistant, stainless steel utensils take an excellent polish.

Top-of-the-range cookware, bakeware, pantryware, tools and other equipment are

frequently produced in stainless steel, which eases the work of homemakers.

Like other steels, stainless steel is an alloy—a combination of iron and other
metals. What makes it different from other steels, however, is that it contains at
least 11 percent chromium. It is chromium that makes steel “stainless” all the way
through.

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Stainless steel may also contain other elements, such as nickel, molybdenum,
columbium or titanium. These materials can contribute special hardness, high
temperature resistance, and resistance to scratching and corrosion to the finished
stainless steel alloy.

Sometimes you’ll hear a shorthand way of describing stainless steel, such as

“18/10” or “18/8”. The first figure indicates the percentage of chromium
contained within the stainless. The second number is the percentage of nickel.
Nickel is an alloying element used in steel to increase its ductility, or its ability to
be formed. Both of these elements are very expensive compared to regular steel,
hence the higher costs of stainless steel.

Before using a new stainless steel utensil, wash the utensil thoroughly in hot
sudsy water to remove any manufacturing oils and polishing compounds.
Stainless steel is one of the easiest materials to clean and to keep clean. Washing
by hand in hot sudsy water or in a dishwasher usually is the only requirement for
keeping stainless utensils bright and shiny. Prompt drying will prevent water
spots.

To remove burned-on foods, soak and wash in hot sudsy water. Light scouring
with a non-abrasive household cleaner and a nylon scouring pad or a commercial
stainless steel cleaner will removed stubborn burns on the interior surfaces. High
heat may cause a mottled, rainbow-like discoloration commonly called “heat tint”.
Cooking certain starchy foods–such as rice, potatoes or peas–may cause a stain on
the inside of the pan. Both of these can be removed easily with any one of a
number of readily available stainless steel cleaners. Undissolved salt will “pit” steel
surfaces. Consumers should add salt to liquid after it reaches the boiling point
and stir to dissolve completely. Do not allow acid or salty foods to remain in
stainless steel for long periods of time.

With normal use, a stainless steel utensil will not dent, warp or chip. It thrives on
exposure to air, so it is an attractive utensil to display in the kitchen.

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 CONTENTS

INTRODUCTION
THERE ARE FOLLOWING SS UTENSILS ARE GIVEN BELOW
(1) PLATE
(A) DINNER PLATE
(B) LUNCHEON PLATE
(C) ROUND SALAD PLATE
(D) FISH PLATE
(E) DESSERT PLATE
(F) CHEESE PLATE
(G) TEA PLATE
(H) FRUIT PLATE
(I) BREAD-AND-BUTTER PLATE
(2) SAUCER
(A) BREAKFAST CUP AND SAUCER
(3) CUP
(A) TEACUPS
(B) COFFEE CUP
(C) CHOCOLATE CUP
(4) MUGS
(5) BOWL
SOUP BOWLS
BOWL SHAPES
BOWL HANDLES
VOLUME
(A) SOUP PLATE
(B) COUPE SOUP BOWL
(C) SOUP-CEREAL BOWL
(D) COVERED SOUP BOWL
(E) LUG SOUP BOWL
(F) CREAM SOUP BOWL AND SAUCER
(G) BOUILLON CUP AND SAUCER
FINGER BOWL
RAMEKIN
(6) TRAYS
(7) TUREENS
(8) KATORI
(9) SPOONS
(10) FORKS

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(11) KNIVES
(A) DINNER KNIFE
STEAK KNIFE
(B) LUNCHEON KNIFE
(C) FISH KNIFE
DESSERT KNIFE
(D) FRUIT KNIFE
BUTTER KNIFE
LIST OF SS UTENSILS
DEGCHI (CURRY COOKWARE), DEG, PATEELI
KARAHI (WOK), KADHA
FRY PAN (FRYING PAN)
PALI (MINI FRYING PAN), BHAGAR PAN
SOUCE PAN
PATEELA (STOCK-POT), BHIGONA
CHAI KATELY (TEA-KETTLE)
IDLI COOKER
OTHER NAMES
IDLI THATTU.
THALI
OTHER NAMES
PLATE, THALA, THATTU, TAAT.
KATORI
OTHER NAMES
BOWL, VATI, BATI, KINNAM.
TUMBLER
MUG
ADVANTAGES
DISADVANTAGES
PROPERTIES
USES AND APPLICATIONS
B.I.S. SPECIFICATION
PROCESS FLOW CHART
MANUFACTURING PROCESS
FINISHES
THE PROCESS STEPS ARE GIVEN BELOW:
BLANKING
HEATING CIRCLE
DEEP DRAWING
PROCESS
VARIATIONS
TOOL MATERIALS
LUBRICATION AND COOLING
CUTTING/TRIMMING

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SPINNING AND FLOW FORMING:
POLISHING/FINISHING
TESTING
(A) STAINING TEST
(B) MECHANICAL SHOCK TEST (FOR CLADDED UTENSILS ONLY)
(C) THERMAL SHOCK TEST (FOR CLADDED UTENSILS ONLY)
(D) DRY HEAT TEST (FOR CLADDED UTENSILS ONLY)
(E) COATING THICKNESS TEST
MARKING
MARKET SURVEY OF S.S. UTENSILS
OVERVIEW OF STEEL IN INDIA
PRODUCTION
FINISHED STEEL PRODUCTION - PRODUCER
FINISHED STEEL PRODUCTION - NON-ALLOYED STEEL - FLAT
& NON-FLAT PRODUCTS
MARKET OVERVIEW OF S.S. UTENSILS
EVOLUTION OF KITCHENWARE RETAILING
MARKET SEGMENTS
MAJOR PLAYERS
FUTURE TRENDS IN KITCHENWARE RETAILING
DIFFERENT TYPES OF STAINLESS STEEL COOKWARE
TABLE: SALES NUMBER ON PER MONTH BASIS
DECISION MAKING FACTORS – DEALERS
FIGURE: DEALER’S PREFERENCES
DECISION MAKING FACTORS – CUSTOMERS
FIGURE: CUSTOMER PREFERENCES
MARKET SHARE
FIGURE: MARKET SHARE
FIGURE: PRICE DIFFERENCE
MARKETING MIX - 4P’S
TRENDS IN THE INDIAN COOKWARE INDUSTRY
GLOBAL KITCHEN COOKWARE MARKET
PRODUCTION OF STAINLESS STEEL UTENSILS
EXPORT DATA OF SS UTENSILS
SWOT ANALYSIS
STRENGTH
WEAKNESS
OPPORTUNITY
THREATS
MARKET OVERVIEW/POSITION
FEATURED COMPANIES
INDIA KITCHEN APPLIANCES MARKET ANALYSIS: FORECAST
& OPPORTUNITIES, 2016-2022
COMPANY, BY POINT OF SALE AND BY REGION:

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UNLIMITED OPPORTUNITIES
FOR STAINLESS STEEL UTENSILS IN INDIA
INDIA PRODUCTION
INDIA CONSUMPTION
INDIA CONSUMPTION
POPULATION OF INDIA
LIVING STATUS
SS UTENSILS USERS
INDIAN MARKET OVERVIEW
INDIA’S MAJOR EXPORTS
INDIA’S EXPORT PERFORMANCE
INDIA’S COMPETITIVE ADVANTAGE
CHINA’S OUTLOOK
FUTURE OF SS IN INDIA
DETAILED EXPORT DATA OF STAINLESS STEEL UTENSILS
DETAILED IMPORT DATA OF STAINLESS STEEL UTENSILS
DETAILED IMPORT DATA OF STAINLESS STEEL UTENSILS
PLANT LAYOUT
MANUFACTUERS/SUPPLIERS OF STAINLESS STEEL UTENSILS
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF STAINLESS STEEL SHEETS
SUPPLIERS OF PACKING MATERIALS
SUPPLIERS OF PICKLING CHEMICALS
SUPPLIERS OF GRINDING AND FINISHING WHEEL
SUPPLIERS OF PLANT AND MACHINERY
SUPPLIERS OF DIES
SUPPLIERS OF HEAT TREATMENT PLANT
SUPPLIERS OF DG SETS
SUPPLIERS OF SHEARING MACHINE
SUPPLIERS OF MECHANICAL PRESS
SUPPLIERS OF DEEP DRAWING PRESS
SUPPLIERS OF CIRCLE CUTTING MACHINE
SUPPLIERS OF SPINNING LATHES
SUPPLIERS OF POLISHING MACHINE
SUPPLIERS OF TRIMMING MACHINE
SUPPLIERS OF AIR POLLUTION CONTROL EQUIPMENTS
SUPPLIERS OF MATERIAL HANDLING EQUIPMENT
SUPPLIERS OF ELECTRICAL MEASURING INSTRUMENTS
SUPPLIERS OF BUFFING MACHINE
SUPPLIERS OF ANNEALING FURNACE

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APPENDIX – A:

01. PLANT ECONOMICS

02. LAND & BUILDING
03. PLANT AND MACHINERY
04. OTHER FIXED ASSESTS
05. FIXED CAPITAL
06. RAW MATERIAL
07. SALARY AND WAGES
08. UTILITIES AND OVERHEADS
09. TOTAL WORKING CAPITAL
10. TOTAL CAPITAL INVESTMENT
11. COST OF PRODUCTION
12. TURN OVER/ANNUM
13. BREAK EVEN POINT
14. RESOURCES FOR FINANCE
15. INSTALMENT PAYABLE IN 5 YEARS
16. DEPRECIATION CHART FOR 5 YEARS
17. PROFIT ANALYSIS FOR 5 YEARS
18. PROJECTED BALANCE SHEET FOR (5 YEARS)

COST ESTIMATION

Plant Capacity 2 MT/Day

Land & Building (3000 sq.mt.) Rs. 2.70 Cr
Plant & Machinery Rs. 1.51 Cr
Working Capital for 2 Months Rs. 1.38 Cr
Total Capital Investment Rs. 5.88 Cr
Rate of Return 27%
Break Even Point 58%

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