Copper tableware: Many people use copper tableware, copper pots, copper spoons, copper hot pots and so on. On the surface of copper tableware, you can often see some blue-green powder, which is called copper rust. It is an oxide of copper and is nontoxic. But for the sake of cleaning, it is best to smooth the surface of copper tableware with sandpaper before loading food. Melamine tableware, also known as crystal melamine products, is made of melamine resin powder by heating and pressing. Because it is light, beautiful, resistant to low temperature and unbreakable, it is widely used in catering industry and children's catering industry.

Melamine tableware belongs to high polymer, MF for short, and its monomers are formaldehyde and melamine. 37% formaldehyde aqueous solution was used in the reaction, and the molar ratio of formaldehyde to melamine was 2~3. The results show that with the increase of formaldehyde dosage, the combined amount of formaldehyde also increases, and the reaction is easy to carry out. Melamine resins obtained from different hydroxymethyl melamine can be prepared by changing the amount of formaldehyde. When the pH of the reaction system is 8.5, there are fewer side reactions and the reaction is easy to control. High temperature, fast reaction speed, and little influence on formaldehyde binding capacity in the range of 54~80℃.

Changzhou melamine tableware is mainly exported to Thailand, Vietnam, Malaysia, Philippines, South Korea and other Asian, African and Latin American countries. Melamine tableware has the characteristics of unbreakable, high thermal deformation temperature, high impact strength and bending strength. Compared with ceramics, bamboo, metal and other products, melamine tableware has more unique advantages in meeting the requirements of environmental protection and sustainable development, so it is more and more loved by families at home and abroad. Using the characteristics of intelligent metal titanium combined with special physical and chemical surface coloring process, it has a unique luster of gold-titanium tableware, and its texture can be comparable to that of silver tableware. Titanium tableware is the development trend of tableware materials in the future. Because of its light weight and light use, it has excellent characteristics such as non-toxic, tasteless, non-radiation, non-rust, corrosion resistance, wear resistance, good toughness and good biocompatibility. Titanium tableware is both practical and collectible, and it is a good product for you to give to your relatives and friends and use at home. It has long been favored by people from all walks of life.

Iron tableware: Generally speaking, iron tableware is non-toxic. But iron is easy to rust, and rust can cause nausea, vomiting, diarrhea, upset, loss of appetite and other diseases. In addition, it is not advisable to use iron containers for cooking oil, because oil is easy to oxidize and deteriorate when stored in iron for too long. At the same time, it is best not to cook food and drinks rich in tannin in iron containers, such as juice, brown sugar products, tea, coffee and so on.

Aluminum tableware: non-toxic, light and durable, low price, but aluminum accumulates too much in the human body, which has the effect of accelerating aging and has a certain adverse effect on people's memory. Aluminum tableware is not suitable for cooking acidic and alkaline foods, nor for storing meals and salty foods for a long time. Alloy tableware: Alloy tableware mainly refers to tableware made of PPS and SPS materials. PPS has the advantages of high temperature resistance, corrosion resistance, radiation resistance, flame retardancy, balanced physical and mechanical properties, excellent dimensional stability and excellent electrical properties. Alloy tableware on the market is mainly alloy chopsticks. Compared with chopsticks made of other materials, alloy chopsticks have the advantages of no deformation at high temperature, easy cleaning, no mildew, no adsorption of microorganisms such as Escherichia coli, durability and corrosion resistance. Alloy chopsticks are safe and hygienic, and will not produce harmful substances at high temperature. PPS and SPS are imported materials, so the price is slightly higher. In China, most of them are gifts from high-end hotels and alloy chopsticks made of this imported material. 1) Boiling disinfection: put the cleaned tableware into boiling water for disinfection for 2-5 minutes;

2) Steam disinfection: put the cleaned tableware into a steam cabinet or box, and disinfect it for 5- 100 minutes when the temperature rises to 100℃;

3) Drying oven disinfection: for example, the temperature of infrared disinfection cabinet is generally around 120℃, and the disinfection lasts for 15-20 minutes;

4) Chemical disinfection: use tableware disinfectant to disinfect tableware.

Requirements for chemical disinfection:

1, the disinfectants selected must be tableware disinfectants approved by the health administrative department, and non-tableware disinfectants cannot be used for tableware disinfection;

2. The concentration of tableware disinfectant used for disinfection must reach the concentration specified in the product specification;

3. Soak the tableware in the disinfectant for 10- 15 minutes, and the tableware can't show the liquid level of the disinfectant;

4. After tableware disinfection in China, flowing water should be used to remove the residual disinfectant on the surface of tableware and remove the odor. When using chemical disinfection, the disinfectant should be updated at any time and cannot be reused for a long time.

5) Dishwasher

When using the tableware cleaning and disinfection machine to clean and disinfect tableware, we should pay attention to the following problems:

1. Tableware should be placed on the washing rack according to the set requirements, and stacking is not allowed, so as not to affect the washing and disinfection effect;

2. The working water temperature of the washing machine is controlled at about 80℃;

3. Washing and disinfectant should be prepared temporarily and replaced at any time;

4. Check the effect of washing and disinfection of tableware after decontamination. Do not meet the hygiene requirements, should be cleaned and disinfected again;

Dishwasher should be overhauled frequently to keep it in normal working condition. Standard for cleaning and disinfection of qualified tableware:

1, tableware surface is smooth, no oil stains, no odor, dry.

2. The residual amount of sodium alkyl iodate on tableware is less than 0. 1mg/ 100 cm2, and the free residual chlorine is less than 0.3mg/L. ..

3. When the coliform group on tableware is less than 3/100 cm2, no pathogenic bacteria can be detected. For tableware, high-temperature boiling is indeed the most common disinfection method, and high-temperature disinfection can kill many germs. However, in order to achieve real results, high-temperature disinfection must meet two conditions, one is the temperature of action, and the other is the time of action.

There are many kinds of microorganisms in intestinal infectious diseases, and the bacteria that often cause acute diarrhea are pathogenic Escherichia coli, Salmonella, Shigella, Vibrio cholerae, Bacillus cereus and so on. Most of these bacteria will die after heating at 100℃ 1-3 minutes or heating at 80℃ 10 minutes. If the heating temperature is 56℃, these bacteria can still survive after heating for 30 minutes. In addition, some bacteria are more resistant to high heat, such as anthrax spores and wax spores.

So scald the bowl with boiling water before eating, because the temperature and time are not enough, only a few microorganisms can be killed, but most pathogenic microorganisms cannot be guaranteed to be killed. In order to achieve the effect, boiling, circulating steam or infrared disinfection of cabinets are all optional methods. If boiled in water, it must be boiled for a while if it is to be really disinfected. Generally, it takes 15-30 minutes to disinfect cabinets with infrared rays.