Stainless Steel Creative Lengthened Handle Egg White Egg Yolk Separator Egg Separator Egg Separator Filter Egg Mixture Net

Huatang Jiahui stainless steel products factory

contact: Manager Wu

mobile phone: 15976599222

welcome to consult and order.

Name: Egg white separator

size: 22.7cm long and 6.7cm wide

■ about products: all products in this store are brand new authentic products. The products are non-expensive high-grade crafts and are stainless steel products produced by machinery. If there are some silver scratches, they are purely normal wear and tear, not as a quality problem.

■ size problem: all products have actual sizes, and the product size cannot be judged from the product specifications alone. If you pay special attention to the actual size of the product, please contact customer service personnel. Due to the measurement method, the product allows ± 5mm size error.

■ Real shooting: all pictures of our products are taken in kind. Sometimes there will be a little color difference due to the difference between the shooting light and the computer resolution. We will try our best to reduce the difference between pictures and real objects, make everyone feel at ease when buying cheap goods.

■ Quality problems: if the goods have quality problems, please contact our staff within 24 hours after receiving the goods. We will try our best to solve the problems for our customers.

Tips for cleaning stainless steel kitchenware:
1. Slight stains of General oil stains: Warm water + household use detergent, wash with sponge and soft cloth.
2. Discoloration: white vinegar wash after heating, and rinse with clean warm water.
3. Fat or burnt: Soak the sticky food with scouring pad and 5%-15% baking soda to soak the food for 20 minutes until the food softens and scrub.
Maintenance of stainless steel kitchenware 9 points:
1. The pot must be cleaned in time after cooking, and the pollution source cannot be decomposed and oxidized, which will increase the difficulty of cleaning.
2. Avoid using chlorine-containing cleaners.
3. Do not use strong alkali or strong oxidative chemical agents, such as bleaching powder, sodium hydroxide, etc. for cleaning.
4. When using powder cleaning agent, it must be washed along the lines of the pot.
5. Avoid wiping with greasy dishcloth. After each cleaning, you must cut the bottom with warm water and rinse the detergent. Because many detergents contain certain corrosive substances, if they remain, they will corrode the pot body. After rinsing, dry the pan body with a clean towel to make it waterproof. .
6. Be sure to pay attention to the flame not exceeding the bottom chassis of the pot, so as not to cause the pot to turn yellow or black.
7. Do not hold acidic or alkaline food for a long time.
8. Do not dry burn the pot body for a long time. Continuous dry burning will cause damage to the pot.
9. Do not use hard and rough materials to rub and test the outer surface, which will strain the surface of the pot body. Just use sponge cloth.

■ Name: Manager Wu

■ Phone: phone

■ mobile phone: 15976599222

■QQ:453714824

■ Email: 453714824@ qq.com

■ address: Shuimei industrial zone, Caitang town, Chao'an district, Chaozhou city, Guangdong province

■ secured transactions: We recommend that you use Alipay for secured transactions. The seller is comfortable and the buyer is assured that you can click Confirm receipt after the order is completed.

■ Other methods: our store provides payment methods for multiple other bank accounts. You can contact our store directly if you need any account.

1. Stainless steel material: it has rust-resistant special properties such as acid resistance, heat resistance, no peeling, no magnetism, etc. The performance and organization of forming stainless steel are mainly determined by various elements. At present, there are more than one hundred known chemical elements, and the elements that have the greatest influence on the properties and microstructure of stainless steel are: carbon, chromium, nickel, manganese, nitrogen, titanium, niobium, molybdenum, copper, more than ten kinds of aluminum, silicon, vanadium, tungsten, boron, etc. Chromium is the most basic element that determines the corrosion resistance of stainless steel.

Seller tips:

1. Please clean the product with detergent for the first time and dry it.

2. Avoid deformation caused by collision or strong impact, affecting the appearance.

3. Please be careful to clean it after use, and then put it in the shade to dry.

■ Please wash it with detergent or white vinegar warm water and dry it before use.

Maintenance method ■ after each use, please use sponge or soft cloth to thoroughly clean and dry, which can maintain the smoothness and hygiene of stainless steel. If it is not thoroughly cleaned, white film (minerals in water and starch in food) will appear on the surface of stainless steel, and it needs to be scrubbed with lemon juice or white vinegar.

Precautions ■ when using, it is forbidden to heat directly on the stove to avoid scalding.

Stainless steel knowledge:

1. Before using stainless steel edible utensils, wash them with clean water, and then scald them several times with boiling water for high temperature disinfection.

2. Stainless steel products should not contact with soy sauce, soup and other substances containing salt (or other acid and alkali substances) for a long time to avoid rust.

3. Stainless-steel ware sometimes there will be some red spots and rust spots due to the influence of iron and other substances in the contents. It can be soaked with warm water and diluted vinegar for three or ten minutes, and then fully cleaned.

4. Avoid overturning, falling, collision and strong impact, otherwise it will cause deformation of stainless steel products, affecting the appearance and use effect.

5. Stainless-steel Ware should be cleaned with soft cloth, warm water and diluted tableware detergent, and do not use alkaline bleach, metal scouring pad, chemical rag, etc.

6. In order to prevent the occurrence of peculiar smell or stains, and can be used for a long time, please clean it and make it fully dry.