The first step is cleaning.
Remove the oil stain on the surface of the tableware first, then clean the tableware with detergent, and finally rinse it with water.
The second step is disinfection.
Sterilization can be divided into physical disinfection and chemical disinfection.
Physical disinfection mainly adopts thermal disinfection, generally including steam, boiling, infrared and other disinfection methods. Among them, the boiling steam disinfection method needs to put the tableware at the high temperature of 100℃ 15 minutes. Infrared disinfection rules need to control the temperature above 120℃ for at least 30 minutes.
Chemical disinfection mainly adopts chemical disinfection, generally using chlorine-containing disinfectant or 75% ethanol.
Soak in chlorine-containing disinfectant for 30 minutes, then wash with water and wipe directly with ethanol.
The third step is packaging.
After disinfection, the tableware is naturally filtered and dried in vacuum, and then packaged in vacuum, which is convenient for transportation and use.
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