The vegetable shield is mainly composed of vegetable shield plates. More than two vegetable piers are stacked together and covered with a fixing sleeve, and the outer surface of the fixing sleeve is provided with a stripping groove parallel to the vegetable piers for removing the uppermost waste vegetable piers. The invention is simple in structure, low in cost, convenient to use, time-saving and labor-saving, clean and sanitary, and is a new product with broad market prospects. ?
Extended data:
Caidun maintenance:
Newly-bought vegetable piers should be trimmed and planed, and it is best to soak them in salt water for several hours or put them in a pot to cook them thoroughly, so that the wood will shrink and the structure will be fine, so as to prevent the pier from cracking and deformation and achieve the purpose of firmness and durability. After using the vegetable pier, scrape off the oil stain and rinse it with boiling water or alkaline water to ensure cleanliness. After use, it should be placed vertically in a ventilated place and planed to keep the pier surface flat.
Color shield uses:
1. When using the vegetable pier, always change the position, so that the plane of the pier is used evenly, and the vegetable pier is worn evenly to prevent unevenness.
2. When cutting raw materials, scrape off oil stains and dry the vegetable pier, so that the reprocessed raw materials are not easy to slide on the vegetable pier, and the cutting raw materials are also prevented from being broken or hurting fingers.
3, the use of vegetable shield should be cooked separately, to prevent cross contamination. Cold dishes and stews should be disinfected before use. Edible wine can be dripped on the surface of the vegetable pier and burned until the alcohol is dry.
4, mat cutting pier should be separated from cutting, batch (block) pier, to ensure the pier surface level off.
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