Disinfection temperature of disinfection tableware

If the temperature of the disinfection tableware is not reached, the sterilization will not be complete. The disinfection temperature used in each method is different. 1. Boiling and disinfection: boiling in boiling water at 100 ℃ for several minutes can kill microbial propagation bodies. The method is suitable for disinfection of tableware, tea sets or containers containing directly imported food. Tableware is removed from residue, washed with alkali, rinsed with clear water and boiled with boiling water for 3 ~ After 5 minutes, when the sensory examination reaches light, clean, astringent and dry, the propagation bodies of pathogenic microorganisms can be killed. It should be noted that the disinfection time should be timed after the water is boiled. The disinfection tableware should be completely immersed in the water, and the code should not be too dense or too solid. The dishes should be placed on the side. 2. Infrared disinfection: use 0. 77 ~ Disinfection of thermal effects generated by electromagnetic waves with a wavelength of 1000 microns. It is suitable for disinfection of the surface of objects. The distance of the light source is related to the sterilization temperature, 175 ℃ at 20 cm, 125 ℃ at 50 cm and 55 ℃ at 100. The speed and height of temperature rise are related to the strength of the light source. Objects of different colors have different absorption rates of infrared rays, such as 87%black, 75%gray, 73%green, 64%red, 50%yellow and 46% white. 3. Dry baking and disinfection: heat the articles with dry and hot air at a common temperature of 120 ~ 180 ℃. It is mostly used for disinfection tableware that is not resistant to damp heat and is not suitable for burning.