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一次性餐具的厂家浅析一次性餐具的资料特点

一次性餐具的厂家浅析一次性餐具的资料特点

网址:http://www.qiluxinke.com 手机页面二维码 2018-12-04 16:23:49    

一次性餐具的厂家浅析一次性餐具的资料特点

A Brief Analysis of the Data Characteristics of Disposable Tableware by the Disposable Tableware Manufacturers
“白色净化”这个词大家并不生疏。其实,我们每团体都是消费者,同时也是净化的制造者。当我们每天在少量消费的同时,不知不觉地又发生着各种各样的净化。塑料袋、发泡餐盒以及各种塑料包装淘宝化装品物,在运用后人见人爱,非它不可,而转眼间用完后却成了人见人烦的渣滓。我们是不是应该想想,这两头究竟出了什麼成绩,是它的错,还是我们的错?在这里一次性餐盒定制厂家提示大家一定要选择安康合格的产品,否则会带来严重的不良影响。
The word "white purification" is not new to everyone. In fact, each of us is a consumer, but also a purifier. When we consume a small amount of money every day, we unconsciously produce various kinds of purification. Plastic bags, foamed lunch boxes and all kinds of plastic packaging Taobao cosmetics, in the use of posterity love, but it can not be used up in a twinkling of an eye, but it has become annoying dregs. Should we think about what has happened to these two ends, whether it is their fault or ours? Here, the manufacturers of disposable lunch boxes suggest that you must choose healthy and qualified products, otherwise it will bring serious adverse effects.
随着人们生活节拍的放慢以及卫生安康要求的进步,各种一次性用品的运用曾经成爲一种文明生活质量的标志。10多年来,发泡餐具因其物美价廉,在确保人们饮食安康以及生活快节拍等方面发扬了很大的作用,年运用量高达10万吨左右(相当于200亿只餐盒),体积达200多万立方米。但是由于消费者随意丢弃、回收管理不及时以及产品自身降解腐朽困难等缘由形成了日益严重的白色净化.
With the slowdown of people's life rhythm and the progress of health and well-being requirements, the use of disposable goods has become a symbol of the quality of civilized life. For more than 10 years, foamed tableware has played a great role in ensuring people's healthy diet and fast pace of life because of its high quality and low price. Its annual usage is as high as 100,000 tons (equivalent to 20 billion dining boxes) and its volume is more than 2 million cubic meters. However, due to consumers'discarding at will, untimely recycling management and the difficulty of degradation and decay of products themselves, the white purification has become increasingly serious.
一次性餐具
一次性餐具一切产品原资料均采用食品级环保六级的PS 资料、纯动物提取,平安无毒,并经过高分子浸透和微生物分解技术,从基本上无效去除无害成分。每一道消费流程均经过精细设备的260度低温注塑成型,经紫外线杀菌消毒后,由自动流水线无菌包装而成;产品厚度到达0.6毫米,比同类产品厚0.2—0.3毫米,抗撞力和耐压性爲同类塑料餐具的2-5倍.
All the raw materials of disposable tableware products are extracted from food grade environmental protection grade VI PS materials, pure animals, safe and non-toxic, and through macromolecule soaking and microbial decomposition technology, harmless ingredients are basically removed from the ineffective. Each consumption process is formed by 260 degree low temperature injection moulding of fine equipment, sterilized by ultraviolet radiation, and sterilized by automatic assembly line. The thickness of the product reaches 0.6 mm, 0.2-0.3 mm thicker than the same kind of product, and the crashworthiness and pressure resistance are 2-5 times of the same kind of plastic tableware.
常常在外就餐的人都会有这样一个习气,每次不论去多麼高档的餐馆或酒店,只需他们提供瓷器消毒餐具,消费者都会习气性用开水把消毒餐具细心的烫一遍。如今消费者抵消毒餐具曾经彻底绝望了,即便消毒餐具外表是洁净的,消费者也会觉得不卫生.
Often dining out people will have such a habit, no matter how high-end restaurants or hotels, as long as they provide ceramic disinfection tableware, consumers will habitually use boiling water to disinfect tableware carefully once. Nowadays, consumers have been totally desperate to sterilize tableware. Even if the appearance of sterilized tableware is clean, consumers will feel unsanitary.
去餐馆吃饭,消费者普通都会本人入手对碗碟停止消毒。而开水烫碗是*罕见的一种,也是运用*多的一种,其他还包括用纸巾擦拭,甚至有的消费者采用白酒消毒,将白酒倒入碗中,然后将白酒扑灭,来到达杀菌的目的.
When eating in a restaurant, consumers usually stop disinfecting the dishes themselves. Hot-boiled bowls are rare and often used. Others include wiping them with paper towels. Some consumers even use liquor to disinfect, pour liquor into bowls, and then extinguish liquor to achieve the purpose of sterilization.
用开水来消毒基本达不到杀菌的目的,从迷信上讲,低温消毒普通要具有两个条件,一是温度要高,二是消毒工夫要长, 严厉来说一些比拟盛行的细菌,像大肠杆菌、沙门氏菌、霍乱弧菌等,必需要在100℃低温下,消毒工夫到达非常钟以上,这样细菌才干死亡。所以,吃饭前用开水烫餐具,只能洗去碗上的灰尘,杀死极多数微生物,不能真正到达消毒的目的.
Sterilization with boiling water can hardly achieve the purpose of sterilization. Superstitiously speaking, low temperature sterilization generally requires two conditions: high temperature and long time of sterilization. Strictly speaking, some bacteria, such as E.coli, Salmonella and Vibrio cholerae, which are comparable to the prevailing ones, must be sterilized at low temperature of 100 degrees Celsius. It takes more than ten minutes for the bacteria to die. Therefore, hot dishes with boiling water before eating can only wash away the dust on the dishes, killing most microorganisms, and can not really achieve the purpose of disinfection.
综上所述有安徽鑫科生物环保有限公司提供,想了解更多一次性餐具知识,欢迎关注我们的网站:http://www.qiluxinke.com谢谢支持!
To sum up, Anhui Xinke Biological Environmental Protection Co., Ltd. provides more knowledge about disposable tableware. Welcome to our website: http://www.qiluxinke.com. Thank you for your support.

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