Disinfection tableware equipment type

Disinfection tableware must be cleaned and sterilized by disinfection tableware equipment before it can meet the requirements. Generally, the equipment is divided into the following types. I. Dishwasher ① ultrasonic dishwasher: adopting the principle of ultrasonic cleaning, tens of thousands of cavitation bubbles are generated in the water per second. The bubbles are continuously formed and burst, and the power of each small bubble is combined to form a strong impact force, scrape off the residue on the surface of disinfection tableware, emulsify grease, eliminate bacteria, and achieve the purpose of cleaning and disinfection. (2) spray dishwasher: use high temperature and high pressure water to continuously and repeatedly wash the surface of disinfected tableware, and add special dishwashing agent or disinfectant to the water to achieve the purpose of cleaning and disinfection. Second, dryer. The tableware is dried and disinfected by high temperature. Generally, the actual drying temperature should reach more than 120 degrees. (1) high temperature far infrared dryer: the principle of high temperature drying is adopted to dry and disinfect sterilized tableware, which belongs to dry heat sterilization. (2) high-temperature steam dryer: high-temperature and high-pressure steam is used to dry and disinfect sterilized tableware at high temperature, which belongs to the mode of damp-heat sterilization. The cleaning equipment of the regular disinfection tableware cleaning manufacturers is very complete, and the disinfection is thorough, so the selection of disinfection tableware should be selected from the regular manufacturers.