1. Ozone disinfection method

1. Cleaning and soaking with ozone water;

2

, using ozone gas for disinfection;

Second, the advantages of ozone disinfection

1. Not only can it disinfect tableware, but it also has the disinfection ability (for dining places and kitchen equipment) that other disinfection equipment and methods do not have, and it can degrade pesticide residues in fruits and vegetables and harmful hormones contained in meat products to avoid food poisoning.

(

1) Ozone gas can directly disinfect kitchens, dining rooms, kitchen utensils, refrigerators, food racks, breeding grounds and storage rooms, and can also be cleaned and disinfected with ozone water;

( 2

) Ozone gas or ozone water can be used to disinfect tableware that can withstand high temperature, such as plastic and colored porcelain products.

( 3) Washing vegetables with ozone water can degrade residual pesticides in fruits and vegetables and harmful hormones in meat products.

2. Ozone disinfection takes a short time and is easy to operate. After disinfection, there is no need to clean. To disinfect 111 pieces of tableware (for 8-11 people

):

(1) The routine procedure takes about 141 minutes, and the flow is as follows:

Decontamination (15 minutes) Decontamination soaking (91 minutes) cleaning (91 minutes) The process is as follows:

decontamination (15 minutes) cleaning (15 minutes) disinfection and soaking (8 minutes) use

(3) if ozone water is used for disinfection, it only takes 31 minutes. The process is as follows:

decontamination (15 minutes) cleaning, disinfection and soaking (15 minutes) use

3. Ozone disinfection has no harmful residues and secondary pollution.

ozone is decomposed into oxygen by itself after disinfection, which has no peculiar smell and pollution, and the disinfection is comprehensive and effective.

4. The use cost of ozone disinfection is low.

The ozone sterilizer mainly uses air as raw material to generate ozone, and the power consumption is much lower than that of the disinfection cabinet. After ozone disinfection, tableware can be used directly without drying.

III. Comparison of common disinfection methods in catering industry

1. The high-temperature boiling method

①

is limited to the disinfection of heat-resistant tableware;

② the sterilization effect is poor;

③ time-consuming, electricity-consuming or gas-consuming;

④

Less disposable tableware;

2. Chemical disinfectant disinfection method

① It is highly corrosive and harms human skin;

② The absorbent such as chopping board and table linen will leave residual liquid medicine;

③ Chemical disinfectants have peculiar smell and contain toxic substances, so they are not suitable for raw food disinfection; Strong corrosiveness, harmful to human skin;

3. Disinfection method of disinfection cabinet

① The volume is limited, so it is impossible to disinfect large tableware and business premises;

② it is impossible to disinfect pesticides and plastic products of fruits and vegetables;

③ The colored porcelain ware will release harmful substances after being put into the disinfection cabinet at high temperature, which is harmful to human health;

④ time consuming and power consuming;

⑤ emergency supplies cannot be disinfected immediately;

4. Dishwasher disinfection method

① Large investment;

② it consumes water and electricity, and the use cost is high;

③ only common bacteria can be killed;