All of our products are made through multiple high-temperature firing processes, so you don't need to worry about the problem of the decorative borders falling off. At the same time, as ceramic is a man-made product, it is inevitable that there will be some minor issues such as small black spots, true air bubbles, sporadic missing glaze, or tiny chips at the bottom. These are acceptable to ordinary consumers and will not affect the overall beauty and use of the product. If you are not willing to accept these imperfections or have high standards, please be cautious when making a purchase! We hope to receive your understanding.

Dishware disinfection: Common methods:
1) Boiling disinfection: Place the clean tableware into boiling water for 2-5 minutes to disinfect.
II) Steam sterilization: Place the clean dishes into a steam cabinet or box, and raise the temperature to 100°C for sterilization for 5-10 minutes;
Three) Oven disinfection: such as infrared disinfection cabinet, the temperature is generally around 120℃, disinfection for 15-20 minutes.
Fourth) Chemical disinfection: that is, using tableware disinfectant for tableware disinfection.
Chemical disinfection requirements:
1. The disinfectant used must be approved by the health administrative department for dish disinfection, and dish disinfection cannot be performed with non-dish disinfectants.
2. The concentration of dishware disinfectant used for disinfection must meet the prescribed concentration specified in the product's instructions;
3. Immerse the tableware in the disinfectant for 10-15 minutes, making sure that the tableware does not rise above the liquid level of the disinfectant.
After the tableware has been disinfected, it should be cleaned with running water to remove any residual disinfectant 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 period of 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 to affect the effect of washing and disinfection.
2. The water temperature for washing the machine should be controlled at about 80°C.
3. Washing and disinfectant solutions should be prepared temporarily and replaced at any time;
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 process of washing and disinfection should be repeated.
5. Dishwashers should be regularly inspected to maintain their normal operating 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
1. The surface of the tableware is smooth, free from oil stains, and has no unusual odor or moisture.
2. Sodium alkyl iodide residue on tableware is less than 0.1mg/100 square centimeters, and free chlorine residue is less than 0.3mg/L.
3. Coliform bacteria on tableware should be less than 3 per 100 square centimeters, and pathogenic bacteria should not be detected.