first, high-temperature boiling

most dishwashers in the market will add the function of high-temperature boiling. When the dishwasher is working, hot water is usually used to wash the greasy dirt on tableware, and the water temperature of 71℃ is enough to kill more than 99% of bacteria. And the normal washing time of the dishwasher is generally about half an hour. After high-temperature washing, there are few bacterial residues on the tableware.

The function of high-temperature washing is a standard function of almost every dishwasher, and most dishwashers wash and disinfect the tableware by high-temperature disinfection. Therefore, the "high temperature sterilization" promoted by most dishwashers is attached to the "cleaning" function. As long as the tableware can be cleaned, it will definitely kill 99% of bacteria.

second, positive and negative ion sterilization

some high-end dishwashers come standard with the function of "hot air drying". Hot air drying is not a function of directly killing bacteria, but a function of inhibiting bacteria. In addition to bacteriostasis, the dried tableware has no wet sticky feeling and is easier to store.

In addition to hot air drying, it is equipped with a relatively "black technology" ion sterilization technology. This technology ionizes the air in the cavity by electric shock, releases positive and negative ions, impacts and destroys the surface glycoprotein of bacteria, and continuously and efficiently kills bacteria.