Our products are fired at a high temperature of 1,000 degrees for many times, so we don't have to worry about the problem of falling off the fancy trim on the edge. At the same time, ceramics are artificial products. In the process of making, it is inevitable that there will be some small black spots, vacuum bubbles, sporadic glaze leakage, tiny porcelain drop at the bottom, etc., which can be accepted by ordinary consumers, it will not affect the overall appearance and use. Buyers with unacceptable and perfect requirements for the above defects, Please purchase with caution! I hope to get your understanding.

Common methods of tableware disinfection:
1) boiling disinfection: put the washing clean tableware into boiling water for disinfection for 2-5 minutes;
2) steam disinfection: put the clean tableware into the steam cabinet or box, and disinfect it for 5-10 minutes when the temperature rises to 100℃;
3) oven disinfection: such as infrared disinfection cabinet, the temperature is generally about 120℃, disinfection 15-20 minutes.
4) chemical disinfection: that is, tableware disinfectant is used for tableware disinfection.
Requirements for chemical disinfection:
1. The disinfectant selected must be tableware disinfectant approved by the health administrative department, and non-tableware disinfectant cannot be used for tableware disinfection;
2. The concentration of tableware disinfectant for disinfection must reach the concentration specified in the product manual;
3. Soak the tableware in disinfectant for 10-15 minutes, and the tableware cannot expose the liquid level of disinfectant;
4. After The tableware is disinfected, use flowing water to remove the residual disinfectant on the tableware surface and remove the peculiar smell. When using chemical disinfection, the disinfectant should be updated at any time and cannot be used repeatedly for a long time.
V) dishwasher
The following problems should be paid attention to when using tableware washing sterilizer for tableware washing and disinfection:
1. The tableware should be placed on the washing rack in accordance with the set requirements, and should not be put in random piles, so as not to affect the effect of washing and disinfection;
2. The working water temperature of the washing machine is controlled at about 80℃;
3. Washing and disinfectant should be temporarily prepared and replaced at any time;
4. After washing, the effect of washing and disinfection of tableware should be checked. If the sanitary requirements are not met, washing and disinfection should be carried out again.
5. The dishwasher should be regularly overhauled to maintain its normal working condition.
Selection of tableware disinfection methods
Large or star hotels and restaurants can use dishwasher or tableware washing machine for tableware disinfection; Small and medium-sized catering industry should use Heat Disinfection first; Chemical disinfection method is more suitable for household tableware disinfection or temporary tableware disinfection.
Tableware washing and disinfection qualified standards
1. The surface of tableware is bright and clean, no oil stains, no odor, and dry.
2. The residual amount of sodium alkyl iodate on tableware is less than 0.1mg/100 square cm, and the free residual chlorine is less than 0.3mg/L.
3. The coliforms on tableware are less than 3/100 square centimeters, and pathogenic bacteria cannot be detected.