Kitchenware is the kitchen utensils collectively. Kitchen appliances mainly include the following five categories: the first category is storage appliances; the second category is the washing utensils; the third category is the conditioning equipment; the fourth category is cooking utensils; Kitchenware the fifth category is the dining utensils.
There are two classification methods
1, according to the use of occasions to points, can be divided into commercial kitchen utensils and household kitchen utensils.
Commercial kitchenware for hotels, Kitchenware restaurants and other large kitchen equipment
Household kitchenware is generally used for home use.
2, according to the use of points, can be divided into the following five categories. Kitchenware classification
The first category is storage equipment, divided into food storage and storage of pottery supplies two parts. Food storage is divided into cold storage and non-cold storage, refrigeration is through the kitchen of refrigerators, refrigerators and other to achieve. Storage of utensils supplies storage space for utensils, cookware, utensils, etc. Storage equipment is through a variety of base cabinet, hanging cabinet, angle cabinet, Kitchenware multi-functional decorative cabinet, etc. completed.
The second category is the washing utensils, including hot and cold water supply system, drainage equipment, washing pots, washcases, etc., after washing in the kitchen operation of the garbage, Kitchenware should be set up trash or health barrels, etc., modern home kitchen also Should be equipped with disinfection cabinet, food waste crusher and other equipment.
The third category is the conditioning equipment, mainly including the conditioning of the table, finishing, cutting vegetables, ingredients, modulation tools and utensils. With the progress of science and technology, home kitchen with food cutting machine, pressing juice machine, modulation equipment is also increasing.
The fourth category is cooking utensils, mainly stoves, stove and cooking related tools and utensils. With the kitchen revolution process, rice cooker. High-frequency electromagnetic cookers, Kitchenware microwave ovens, microwave ovens, etc. also began to enter the family.
The fifth category is the dining utensils, mainly including the furniture in the restaurant and the equipment and utensils when eating.
Disinfection of kitchen utensils:
1, steam disinfection
The tableware in accordance with the size of the clean and placed into a clean large drawer, cover the lid, add steam steam. When the water boils, and then continue to steam for 20-30 minutes. Take the natural cooling method, the tableware will be cooled. Use must not use dirty rag to wipe, making the tableware is contaminated and become a source of infection again.
2, the use of solar ultraviolet disinfection
Sunlight UV has a strong bactericidal ability, if the above method can not be used, you can wash the tableware, exposure to the sun in the hot sun for more than 40 minutes, Kitchenware you can play the role of disinfection and sterilization. When drying, be careful not to be contaminated with dust and mosquitoes.
3, boiling disinfection method
This method uses the simplest, boiled disinfection method in rural households. Cooking disinfection method for household use dishes such as bowls, chopsticks, plates, dishes, pots, spoons and other disinfection. reliable. Specific practices: the rinse the bowl, pots and other utensils upright placed in the pot, add the water immersion disinfection of the tableware, and then continue to boil 5-15 minutes to achieve the purpose of disinfection Subsequently, the waste water, put a good dish In a clean cupboard.