1. Infrared disinfection. When infrared disinfection is used, the temperature of the infrared disinfection cabinet should be adjusted to no more than 100℃, and the tableware should be placed correctly, and the infrared tube should not be close to the infrared lamp. The sterilization time should not exceed 15 minutes, then take out the tableware and put it in The storage room of the disinfection cabinet ensures that the tableware is not in a long-term high temperature state, and it is strictly forbidden to exceed the temperature. Melamine tableware is not recommended to use this disinfection method, it is easy to over-temperature, long-term high temperature, resulting in embrittlement, aging, discoloration, etc. of the tableware, affecting the service life of the tableware.
2. Ozone and ultraviolet disinfection. This disinfection method is currently commonly used for melamine tableware. It will not cause damage to the tableware. The disadvantage is that ozone disinfection will leave some odors.
3. Lightwave ultraviolet hot air circulation disinfection is a new type of disinfection method. It belongs to low-temperature disinfection. The temperature is generally around 60-65℃. It plays a role in drying and disinfection. It is suitable for the disinfection requirements of melamine tableware. It is recommended for small and medium catering customers. This method of disinfection.
4. Hot air circulation disinfection. During the disinfection process, the tableware should be kept away from the vents. The tableware room should be kept a certain distance. The temperature should not exceed 80℃. The disinfection time should not exceed 20 minutes. Long-term high temperature affects the service life of tableware. This kind of disinfection method is generally used in conjunction with dishwashers, and is also particularly suitable for the disinfection of melamine tableware.
5. Steam sterilization is not recommended to use this sterilization method, it is easy to cause damage to the tableware. If steam sterilization is required, the time should not exceed 5 minutes, and the steam pressure should be less than 0.5kgf/cm².
6. Water boiling disinfection and boiling disinfection are likely to cause deterioration of products. If boiling disinfection is required, please shorten the time to a minimum and avoid prolonged boiling.
