Additional tax points will be added to the invoice, please consult the customer service for more details!

Warm Tip：

This product is meticulously crafted from superior stainless steel materials, featuring elegant and pleasing designs. It is easy to maintain and clean, making it an advanced tableware for home use and a high-quality gift for friends and relatives. As a foreign trade product, it is widely exported to countries such as Malaysia, Singapore, Thailand, Indonesia, Japan, and South Korea in Southeast Asia.
The products are manufactured using argon arc welding and surface polishing technology, and strict quality control is conducted before shipment. However, scratches between products are unavoidable, and there may be normal, slight friction during the inventory and logistics transportation process. We are doing our best to avoid these, and we hope for your understanding.
All products in our store are photographed by the owner. Due to differences in monitors, there may be slight color differences between the buyer. We will try our best to ensure consistency in color.

Maintenance of stainless steel products:
The use of stainless steel has become more widespread with the development of the economy, and people are closely related to stainless steel in their daily lives. However, many people have a limited understanding of the performance of stainless steel and know less about its maintenance and maintenance. Many people think that stainless steel is never rusty, but in fact, it has good corrosion resistance. The reason is that it forms a passivation film on the surface, which exists in a more stable form of oxide in nature. By using and maintaining correctly, we can effectively increase the service life of stainless steel products and make them bright and new.
Stainless steel surfaces should be regularly cleaned and maintained to maintain their elegant appearance. When cleaning the surface, it is necessary to avoid surface scratches, and avoid using detergents with bleaching components or abrasive agents, such as steel wool, abrasive tools;
Stainless steel surfaces with dust and easily removed dirt can be cleaned with soap, mild detergent, or warm water.
Clean the stainless steel surface with warm water and mild detergent. Use alcohol or an organic solvent for the adhesive component.(Ether, Benzene")Wipe clean.
Clean the oil, grease, and lubricating oil contamination on the surface of stainless steel with a soft cloth. Then, use a neutral detergent or a special cleaning agent to wash it.
The surface of stainless steel is attached with bleach and various acids. Immediately rinse with water, then soak in a neutral solution of baking soda and carbonic acid, and finally wash with neutral detergent or warm water.
The rainbow pattern on the surface of stainless steel is caused by excessive use of detergent or oil. It can be removed by washing with warm water and neutral detergent.
不锈钢表面污物引起的锈，可用10%Wash with nitric acid or grinding detergent, or use specialized cleaning agents for washing.
Stainless steel has a low thermal conductivity, which means that heat dissipation from the bottom is slow, leading to a concentration of temperature. Therefore, when using stainless steel cookware, it is advisable not to use too much fire, and to try to ensure that the bottom is heated evenly and widely. This will not only save fuel but also prevent the bottom of the pot from burning the food.

"常用方法"可以翻译为 "Common Methods" 或者 "Typical Methods"。:

1) Boiling disinfection: Place the clean tableware into boiling water for disinfection.2-5Minute;

Step 2: Steam Disinfection: Place the clean dishes into a steam cabinet or box, and raise the temperature toAt 100℃, disinfection for 5-10 minutesMinute;

Three)、Oven disinfection: such as infrared disinfection cabinet, the temperature is generallyApproximately 120°C, disinfect for 15-20 minutes.Minute.

(4) Chemical disinfection: That is, using tableware disinfectant to disinfect tableware.

Chemical disinfection requirements:

1.The selected disinfectant must be approved by the health administrative department for dish disinfection, and non-dish disinfectants cannot be used for dish disinfection.

2.The concentration of dishwashing detergent used for disinfection must meet the specified concentration as stated in the product's instructions.

3.Soak the tableware in disinfectant.10-15Minutes, tableware cannot be exposed to the liquid surface of the disinfectant.

4.After the tableware is disinfected, it should be cleaned with running water to remove residual disinfectants and remove any odors. When using chemical disinfection, the disinfectant solution should be refreshed at any time and should not be used repeatedly for a long time.

Five)、Dishwasher

When using a tableware washing and disinfection machine for tableware washing and disinfection, the following issues should be noted:

1.The placement of tableware on the washing rack should meet the set requirements, and it should not be randomly stacked or scattered, which may affect the effect of washing and disinfection;

2.Washing machine working water temperature controlAbout 80℃.

3.Washing and disinfectant solutions should be prepared temporarily and replaced at any time.

4.After the cleaning and disinfection are completed, it is necessary to check the effect of dishwashing and disinfection. If the results do not meet the hygiene requirements, the dishes should be washed and disinfected again.

5.Disposers should be regularly inspected to maintain their normal working condition.

The choice of dishware disinfection methods

Large or star-rated hotels and restaurants can use dishwashers or dishwashing and disinfection machines for tableware disinfection; small and medium-sized food service businesses should first use heat disinfection; chemical disinfection methods are more suitable for household tableware disinfection or temporary tableware disinfection.

Dishwashing and disinfection standards for qualification

1The tableware surface is smooth, free from oil stains, has no unusual odor, and is dry.

2Sodium alkyl iodide residue on tableware is below0.1mg／100Square centimeters, free chlorine below0.3mg／L。

3Less than3per100Square centimeters, no pathogenic bacteria detected.