Material classification of tableware

Copper tableware: Many people use copper tableware, copper pots, copper spoons, copper hot pots, etc. On the surface of copper tableware, you can often see some blue-green powder, which is called patina. It is an oxide of copper and is non-toxic. But for the sake of cleaning, it is best to polish the surface of the copper tableware with sandpaper before loading food. Melamine tableware, also known as Jingmei melamine products, is formed by heating, pressurizing and pressing melamine resin powder. It is widely used in the catering industry and children's catering industry due to its lightweight, beautiful appearance, low temperature resistance, and non-fragile properties.

Melamine tableware is a high molecular polymer, the English abbreviation is MF, and its monomers are formaldehyde and melamine. A 37% formaldehyde aqueous solution is used during the reaction, and the molar ratio of formaldehyde and melamine monomers is 2 to 3. Research shows that as the amount of formaldehyde increases, the amount of formaldehyde binding also increases, and the reaction proceeds easily; by changing the amount of formaldehyde, melamine resins obtained from different hydroxymethylmelamines can be produced. When the pH of the reaction system is 8.5, side reactions occur. Less, the reaction is easy to control; the temperature is high, the reaction speed is fast, and it has little effect on the formaldehyde binding amount 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. Because melamine tableware is not fragile, has a high heat distortion temperature, strong impact strength and bending strength, it is more unique in meeting environmental protection and sustainable development requirements than ceramic, bamboo, metal and other products. Advantages, so it is becoming more and more popular among families at home and abroad. Using the characteristics of smart metal titanium combined with a special physical and chemical surface coloring process, it has a unique luster of gold and titanium tableware, and its texture is comparable to that of silver tableware. Titanium tableware is the future trend of tableware materials because it is light in weight and easy to use. It has excellent properties such as non-toxic, tasteless, non-radiative, non-rusting, corrosion-resistant, wear-resistant, good toughness, and good bioaffinity. Titanium tableware is both practical and collectible. It is a great gift for your relatives and friends and for home use. It has long been highly favored by people from all walks of life.

Iron tableware: Generally speaking, iron tableware is non-toxic. However, ironware is prone 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 to hold cooking oil, because oil will easily oxidize and deteriorate if stored in iron for too long. At the same time, it is best not to use iron containers to cook foods and beverages rich in tannins, such as juice, brown sugar products, tea, coffee, etc.

Aluminum tableware: non-toxic, lightweight, durable, high-quality and low-priced. However, excessive accumulation of aluminum in the human body can accelerate aging and have certain adverse effects on human memory. Aluminum tableware is not suitable for cooking acidic and alkaline foods, nor is it suitable for long-term storage of meals and salty foods. Alloy tableware: Alloy tableware mainly refers to tableware produced using 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. The main alloy tableware on the market is alloy chopsticks. Compared with chopsticks made of other materials, alloy chopsticks have the advantages of not deforming at high temperatures, easy to clean, not prone to mold, not easy to absorb microorganisms such as E. coli, and durable and corrosion-resistant. Alloy chopsticks are safe and hygienic and will not produce harmful substances to the human body under high temperatures. Since PPS and SPS are imported materials, the price is slightly higher. In China, most of them are gifts and high-end hotels using alloy chopsticks made of this imported material. 1) Boiling disinfection: Place the washed tableware into boiling water for sterilization for 2-5 minutes;

2) Steam sterilization: Place the washed tableware into a steam cabinet or box to allow the temperature to rise. When the temperature reaches 100℃, disinfect for 5-10 minutes;

3) Oven disinfection: such as infrared disinfection cabinet, etc., the temperature is generally around 120℃, disinfect for 15-20 minutes;

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

Requirements for chemical disinfection:

1. The disinfectant selected must be a tableware disinfectant approved by the health administrative department. 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 manual;

3. Soak the tableware in the disinfectant for 10-15 minutes. The tableware must not be exposed for disinfection.

4. After the tableware is disinfected, running water should be used to remove the residual disinfectant on the surface of the tableware and remove the odor. When using chemical disinfection, the disinfectant should be updated at any time and cannot be used repeatedly for a long time.

5) Dishwasher

When using a tableware washing and disinfecting machine to wash and disinfect tableware, you should pay attention to the following issues:

1. The position of tableware on the washing rack The placement should meet the set requirements and should not be piled up or placed randomly to avoid affecting the effect of washing and disinfection;

2. The working water temperature of the washing machine should be controlled at around 80°C;

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

4. After decontamination, the effects of tableware washing and disinfection should be checked. If the tableware does not meet the hygienic requirements, washing and disinfection should be carried out again;

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5. The dishwasher should be inspected frequently to maintain its normal working condition. Standards for qualified tableware washing and disinfection:

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

2. The residual amount of sodium alkyl iodate on tableware is less than 0.1 mg/100 square centimeters, and the free residual chlorine is less than 0.3 mg/L.

3. If the number of coliform bacteria on the tableware is less than 3/100 square centimeters, no pathogenic bacteria can be detected. For tableware, high-temperature boiling is indeed the most common disinfection method. Many germs can be killed through high-temperature disinfection. However, two conditions must be met for high-temperature disinfection to be truly effective, one is the temperature of action, and the other is the time of action.

There are many types of microorganisms responsible for intestinal borne diseases. Bacteria that often cause acute diarrhea include pathogenic Escherichia coli, Salmonella, Shigella, Vibrio cholerae, Bacillus cereus, etc. Most of these bacteria need to be exposed to high temperature at 100℃ for 1-3 minutes or heated at 80℃ for 10 minutes before they die. 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, spore cereus, etc.

So, scalding bowls with boiling water before eating can only kill a very small number of microorganisms due to insufficient action temperature and action time, and does not guarantee the killing of most pathogenic microorganisms. To achieve the effect, boiling, circulating steam or using infrared sterilization of cupboards are all options. If boiling is used, if you want to achieve true disinfection, you must boil it for a while. Infrared disinfection of cupboards usually lasts for 15-30 minutes.