In our daily life commonly used dishes and chopsticks, often because of the disinfection is not complete and left a lot of enterobacteria, spirochetes, aflatoxin and other bacteria, not thoroughly cleaned and disinfected dishes and chopsticks is the main way to spread gastrointestinal germs, so the disinfection of tableware (dishes and chopsticks) is very important.

? Traditional disinfection methods: Use special disinfection products for tableware to soak the tableware. Its main purpose is to destroy the environment for bacterial growth and achieve sterilization. Generally, this type of product will take sodium dichloroisocyanurate and dichloroisocyanuric acid as the main ingredients.

How to operate: Follow the instructions of the disinfectant product and wash the dishes after a long soak.

High-pressure cooker disinfection: The principle of sterilization is to use high pressure and heat to sterilize, is currently the most commonly used physical sterilization methods.

Operating method: add water to the pressure cooker, put the cleaned tableware into it; turn on the power until the pressure cooker is on the gas and then cook for more than 15 minutes.

Boiling Sterilization Method: It is to add enough water in the pot, after boiling, put in the tableware need to be sterilized; 10-20 minutes of continuous cooking can kill most of the bacteria.

Dishwasher disinfection: Cleaning is the main role, the disinfection role as a supplement.

Operating method: After use, you can put the dishes into the dishwasher, cleaning and disinfecting integration, it is indeed disinfection, but not thorough enough.

Disinfection cabinet disinfection: the best results, there are ozone, ultraviolet and high temperature disinfection of three optional.

Operating method: need dishes thoroughly cleaned; drained excess water, or need to use a clean towel to dry the water; code into the disinfection cabinet, open disinfection can be. Sterilized tableware can be used directly, no need to wash again.

The size and number of cleaning, disinfecting and sanitizing equipment and facilities should be able to meet the needs (except for those that cannot be adopted due to material, size, etc.).

1. Equipment and utensils used for cleaning, washing and disinfection should be placed in a special place for proper storage.

2. Food and beverage utensils cleaning and disinfection pool should be dedicated, separate from the food materials, cleaning utensils and contact with non-directly imported food tools, containers cleaning pool. Pools should be made of stainless steel or ceramic and other impermeable materials, not easy to accumulate scale and easy to clean. The use of chemical disinfection, at least three special pools. Various types of pools should be clearly marked with its purpose.

3. The use of automatic cleaning and disinfection equipment, equipment should be temperature display and cleaning and disinfectant automatic adding device.

4. The use of detergents, disinfectants should be consistent with GB14930.1 "food tools, equipment, detergents, health standards" and GB14930.2 "food tools, equipment, washing and sanitizing agent hygiene standards" and other relevant food safety standards and requirements.

5. Detergents, disinfectants should be stored in a dedicated facility.

6. Should be set up for the storage of sanitized food and beverage utensils cleaning facilities, marked obvious, its structure should be closed and easy to clean.

7. Provide the use of centralized disinfection of food and drink utensils, should establish a system of identification and checking for centralized disinfection of food and drink utensils and food and drink utensils for the business license certificate of disinfection, inspection of food and drink utensils, packaging, marking is complete and complete.

8. Not to use unwashed food and drink utensils.

Ozone water disinfection: Hyzone's ozone water disinfection machine is through the ozone disinfection water to disinfect sterilization, the sterilization principle and the traditional disinfection products are different, the ozone water disinfection is a biochemical oxidation reaction, disinfection, there will be no residue after the human body will not be harmful, belonging to a very green sterilization method, can be widely used in food disinfection, tableware disinfection.

To ensure the efficiency of sterilization, installation, layout, use, maintenance is very simple and convenient.

Tableware disinfection of the food and beverage industry applications:

In 1976, the U.S. EPA approved the live oxygen as a hydrogenated biocide

In 2001, the U.S. FDA/USD approved the live oxygen can be used as a food sterilizing additives and food-contact surface biocides

In 2002, the U.S. USDA The state has a plan to allow live oxygen as a food sterilization additive and contact surface biocide

?Hyzone Ozone Disinfection Methods:

1. Ozone can oxidize and decompose enzymes needed for glucose degradation within the bacterial body, resulting in the inability of the TCA cycle to take place, which leads to the unavailability of ATP for cellular life activities and the inactivation and death of bacteria. The bacteria are inactivated and die.

2. Directly interacts with bacteria and viruses, destroying their cellular organelles and DNA and RNA, and damaging their metabolism, leading to bacterial death.

3.? Through the cell membrane organization, invade the cell, act on the lipoprotein of the outer membrane and the lipopolysaccharide inside, make the bacteria undergo permeability aberration and lysis and death.

Advantages of ozone sterilization:

Comparison of sterilization data between ozone sterilization and mainstream sterilization

Highly efficient sterilization: Ozone as a strong oxidizing agent, the bactericidal capacity is 50 times that of chlorine, and the bactericidal rate is 3,000 times that of chlorine, which is able to effectively kill a variety of bacteria, virus, microorganisms.

Safe Sterilization: The final decomposition of ozone sterilization is reduced to oxygen, no chlorine residue. No damage to the environment, while avoiding the risk of scalding hot water sterilization. At the same time, ozone can oxidize the cell wall of bacteria, destroying the bacterial cells do not produce drug resistance.

Energy saving: The ozone laundry system can take the whole process of cold water (below 40 ℃) washing, and at the same time using a fast washing program, can reduce energy consumption.

Saving detergent: Ozone can effectively break down stains, bacteria, and viruses left in textiles during the cleaning process, reducing the use of detergent.

The use of ozone to disinfect ingredients and sanitize tableware reduces the use of hot water, chemicals, and facilitates the use of ingredients and tableware with peace of mind.

Compared with the chlorine used in traditional sanitization, ozone sterilization is faster, safer, and does not leave a residue or damage to the items.