The selection and inspection of kitchenware are very particular, and have a significant impact on the service life and inspection of kitchenware
1. The principle of hygiene. Kitchenware should have the ability to resist pollution, especially the function of preventing food contamination by cockroaches, mice, ants, etc., in order to ensure the internal quality of the entire kitchen utensils. At present, some cabinets on the market have adopted the installation of anti cockroach strips for sealing, which can effectively prevent food contamination.
2. The principle of fire prevention. The kitchen is the only area where open flames are used, and the fire resistance of materials determines the safety of kitchenware and even households. Especially, the fire resistance of the surface of kitchenware is an important criterion for selecting kitchenware. So, all the surface materials produced by legitimate kitchenware manufacturers are made of non combustible and flame retardant materials.
3. The principle of convenience. There should be a reasonable process for the operation in the kitchen. Therefore, in the design of kitchen utensils, it is important to design the arrangement of various parts according to the correct process for easy use in the future. The height of the stove and the position of the hanging cabinet directly affect the convenience of use. Therefore, it is necessary to choose kitchen utensils that comply with ergonomic principles and kitchen operating procedures.
4. The principle of aesthetics. Kitchenware not only requires pleasing appearance and color, but also durability. Therefore, it requires easy pollution prevention and good cleaning performance. This requires the surface material to have good resistance to oil stains and oil fumes, so that kitchenware can maintain a clean and new surface for a long time.
The investigation of stainless steel kitchenware includes:
1. After cooking, the cookware must be cleaned in a timely manner to prevent the pollution source from decomposing and oxidizing, which will increase the difficulty of cleaning.
2. Avoid using cleaning agents containing chlorine.
3. Do not use strong alkaline or oxidizing chemical agents such as bleach, sodium hypochlorite, etc. for cleaning.
4. When using powdered cleaning agents, it is necessary to clean along the lines of the pot.
5. Avoid using greasy cloths to wipe. After each cleaning, it is necessary to rinse the bottom with warm water to remove the detergent, as many detergents themselves contain certain corrosive substances, which can corrode the pot if left behind. After rinsing, the pot body must be wiped dry with a clean towel to prevent water damage.
6. Be sure not to let the flames exceed the bottom of the pot to prevent it from turning yellow or black.
7. Do not store acidic or alkaline foods for a long time.
8. Do not dry burn the pot for a long time, as continuous dry burning can cause damage to the pot.
9. Do not use hard and rough materials to wipe the outer surface, as this will cause damage to the surface of the pot. Use a sponge cloth instead.
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