After the customer eats the meal, the service staff packs the tableware and dumps the residue into the residue bucket. During the operation, it is difficult to prevent the residue from splashing or falling to pollute the environment, causing the growth and spread of viruses and bacteria. Nowadays, tableware with residues are directly transferred from the restaurant to the washroom through a conveyor belt. This recycling method has become popular. This automated centralized food collection method can effectively avoid residue splashes, improve the restaurant dining environment, and reduce virus bacteria. Spread is possible.
The residue in the tableware is manually poured into the residue bucket. The residue splashes and pollutes the air, which easily breeds bacteria and spreads viruses. First, it threatens the health of the operator; second, it harms the surrounding environment. The automatic slag removal by the machine can control the residues inside the equipment, effectively prevent the residues and odors from spreading in space, and effectively prevent the breeding of bacteria and the rapid spread of viruses.
03. Rough washing
There are many types of dishwashers on the market. According to the cleaning method, they can be divided into two categories: one is the dishwasher for vertical cleaning of dishes (hereinafter referred to as: vertical dishwasher), and the other is for dishwashers that are placed horizontally. (Hereinafter referred to as: horizontal dishwasher). There is still a small amount of residue particles adhered to the surface of the tableware after the dregs are removed. The vertical dishwasher cannot directly spray the inner surface of deep-set tableware (such as rice bowls, soup bowls, etc.) due to water spraying from top to bottom. Before putting it in the dishwasher, clean the coarse particles such as residue. If a horizontal dishwasher is used, the spraying strength of the washing is large, and the inner and outer surfaces of the tableware can be directly sprayed without dead corners, and the rough washing step can be omitted.
The washing step is very important. The washing effect should be to completely eliminate the attachments on the surface of the tableware (including the material environment on which virus bacteria such as starch, protein, and fat depend), so as to inhibit the growth and spread of virus bacteria; eliminate the virus bacteria on the surface of the tableware , So that the surface of the tableware is "pure and free of foreign objects". There are many cleaning methods, including high-pressure spraying; ultrasonic vibration; bubble agitation; mechanical methods such as mechanical shaking, and chemical soaking; chemical methods such as chemical spraying and physical methods of hot water soaking. Practice has proven that the most efficient method is to use High-temperature and high-pressure spraying with chemicals, and the cleaning effect is closely related to the way of tableware placement, water temperature, water pressure, water volume, pharmaceutical composition, and pharmaceutical content. Flat-type dishwasher, tableware bowls face down on the conveyor belt, a soft pressure belt is set above the conveyor belt, the tableware is clamped between the conveyor belt and the soft pressure belt to be fixed, under the high-pressure water spray, there will be no jumping, collision, Overlap, the water flow directly rinses the inner and outer surfaces of the tableware, plus a special dishwasher detergent, saponifies the stains through the chemical action of biological enzymes and alkalis, and makes the oil stains escape from the tableware. Compared with the upright dishwasher, the horizontal dishwasher sprays more strongly, so the washing effect is better, the detergent is saved, and the energy saving and environmental protection are more efficient.
Rinse the inner and outer surfaces of the tableware with high-temperature water. On the one hand, the washing water attached to the tableware is rinsed. On the other hand, the high-temperature water can heat the tableware to prevent virus and bacteria in the air from attaching to the surface of the tableware again.
On the one hand, the water droplets on the surface of the tableware can be removed. On the other hand, the tableware can be sterilized again at high temperature, which can prevent the virus and bacteria in the air from attaching to the surface of the tableware again, to achieve multiple guarantees, and can be put into use directly. If the tableware is not put into use immediately, the drying link can be omitted, but Put in a cleaning cabinet to prevent the possibility of breeding bacteria and mold. In addition, the flat-type dishwasher is fully fixed between the conveyor belt and the soft pressure belt. The high-pressure hot air is used for blowing. The strong hot air blows off the water droplets on the surface of the tableware, which accelerates the evaporation of water and saves energy and efficiency.
During manual storage, pay attention to protective measures (operators wear masks, gloves, etc.) to prevent secondary contamination of tableware. At present, the automatic storage of some tableware by machines has gradually become popular, such as trays and automatic stacking carts for fast food trays, which can effectively prevent the spread of viruses and bacteria.
In summary, the dishwasher can prevent tableware from spreading virus bacteria. The choice of model and supporting equipment is very important. The horizontal dishwasher is more focused on mechanically removing viruses and bacteria, so it is more efficient, energy saving and environmentally friendly. It is worth promoting. And popularity.
This article was originally created by Lin Yingping and edited by Intel Business School. Lin always: "General Manager of Showa (Xiamen) Automatic Washing Equipment Company" can provide solutions for washing equipment. The cooperation between Intel and Showa for many years can witness Showa's professionalism, occupation, and dedication. This article is to be continued.
For enquiries, please contact: Xia Lianyue 13910861738; Lin Yingping 13906039695.
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