Tableware disinfection equipment refers to equipment used to clean and disinfect the tableware normally used by people, such as tableware, spoons, dinner plates, lunch boxes, cups, etc., such as dishwashers and dryers. The purpose of tableware disinfection is to allow all of us who dine to use truly clean tableware, avoid the influence of residues on our eating mood, and avoid cross-infection of germs. Therefore, the most important prerequisite for tableware disinfection is to clean it. First, remove the residues on the surface of the tableware, mainly grease, starch, protein, etc., which are the substrates for bacterial growth. At the same time, the bacteria and viruses attached to the surface of the tableware are removed and eliminated. Tableware is truly clean tableware. Such tableware is truly clean and tableware we really want to use.
In theory, there are two types of tableware disinfection methods: one is a physical method, and the other is a chemical method.
1. Physical methods: high temperature, cooking, ultrasonic, ultraviolet, and drying. The cooking method is more expensive and suitable for small amounts of use in the family; ultraviolet rays are used to kill or mutate bacteria, and the ultraviolet rays are directly irradiated on the surface of the tableware, which has the best effect; high temperature causes the bacteria to die, suitable for high temperature tableware; ultrasound causes the bacteria to lyse and die , The scope of application is wider.
2. Chemical disinfectant: chemical liquid disinfection requires a good grasp of the concentration of the liquid to be effective. Generally speaking, 84 disinfection is more common, 250ppm for tableware disinfection, and 150ppm for vegetable disinfection. After the chemical disinfectant is disinfected, the most important thing is to completely remove the residue of the disinfectant on the surface of the tableware to avoid another kind of harm to the human body.
At present, most of the tableware disinfection work is carried out by ultraviolet disinfection. The disinfection cabinet for tableware with ultraviolet as the disinfection factor kills microorganisms, and the carrier quantitative method is used for laboratory observation. As a result, with the disinfection factor for 30 min + drying (16～50℃) for 60 min, the killing rate of Escherichia coli was 100%, and the killing rate of Staphylococcus aureus and Bacillus subtilis black variant spores reached more than 99.9%. 60 min + drying for 60 min can completely inactivate polio virus and completely destroy HBsAg antigenicity. After disinfection for 30 min, the ozone concentration in the cabinet is 45～53 mg/L, and the ozone concentration reaches 52～57 mg/L for 60 min. L. Conclusion: The disinfection cabinet for food utensils has a strong killing effect on bacterial propagules, bacterial spores and viruses.
Ultraviolet disinfection cabinets use ultraviolet rays to disinfect and sterilize daily necessities such as towels and tableware. They are generally used in schools, hotels, canteens and other specific public places with many people. The ultraviolet disinfection cabinet has a relatively strong sterilization ability, with a sterilization rate of more than 90%, which has high practicability. Not only that, the price of the UV disinfection cabinet is relatively cheap and safe. It is a relatively cost-effective disinfection cabinet, and it is generally the first choice for household purchases. The editor of Gongcai.com here recommends an imported UV sensor-GUVC-T10GD, which is a very good UV sensor with a chip size of 0.4mm, TO 46 package, made of aluminum gallium nitride material, Schottky Photodiode, photovoltaic mode operation. It is widely used in ultraviolet intensity detection and control, ultraviolet disinfection and UV curing.
The working principle of ultraviolet disinfection cabinet: First, you need to understand the working principle of ordinary disinfection cabinet. In most cases, everyone will choose two kinds of disinfection cabinets, one is high temperature disinfection cabinet and the other is ultraviolet disinfection cabinet. The high temperature disinfection cabinet mainly heats the temperature in the cabinet to 100°C, and keeps the high temperature for more than 15 minutes, and uses the biological principle that bacteria cannot survive at high temperatures to achieve the purpose of sterilization. High-temperature disinfection cabinets generally use far infrared rays to heat the temperature. After the appliance is heated by the electric heating element, the radiation produced by the air temperature. After a period of time, the protein structure of the virus, bacteria, and microorganisms decomposes, deforms, and is eliminated.
Ultraviolet disinfection mainly uses C-wave ultraviolet rays with a wavelength of 253.7nm to destroy bacteria, spores, viruses, mycobacteria and other microorganisms. This can destroy the structure of the deoxyribonucleic acid (DNA) in the body of these microorganisms and make them lose their reproduction. Ability or death has a broad spectrum. Ultraviolet light travels in a straight line, so its penetrating power is relatively weak, and the radiation energy is relatively low. It can only kill bacteria that are directly exposed to ultraviolet light. Therefore, when disinfecting, try to put everything to be disinfected. Under ultraviolet light. However, when the ultraviolet disinfection cabinet is used for tableware disinfection, due to the dense placement of tableware, some of the dishes will be blocked and difficult to sterilize. Therefore, the national standard stipulates that the disinfection of tableware should not only adopt ultraviolet disinfection.
