JIANGMEN GOLDEN AGE INDUSTRIAL LTD
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Stainless steel tableware generally contains chromium and nickel, chromium is the product does not rust, and nickel is corrosion-resistant materials. If the use of inferior stainless steel tableware or improper use of stainless steel tableware, it is possible to cause heavy metals on human health hazards. Baoding Kitchen utensils to remind you to buy should pay attention to look at the parameters indicated above.
On the stainless steel tableware often "13-0", "18-0", "18-8" Three kinds of code, the number in front of the symbol for chromium content, the following number represents nickel content.
In order to prevent nickel, chromium and other heavy metals harmful to the human body, the use of stainless steel products should be noted:
(1) Do not use stainless steel tableware for a long time to hold strong acid or strongly alkaline food to prevent chromium, nickel and other metal dissolved.
(2) Use stainless steel utensils to torment traditional Chinese medicine. Because Chinese herbal medicine contains many alkaloids, organic acids and other components, especially in the heating conditions, it is difficult to avoid chemical reaction with the drug failure, and even the formation of more toxic chemical substances.
(3) Do not use alkali or strong oxidizing chemical agents to wash.
Stainless steel tableware materials constitute the domestic stainless steel tableware can be divided into 201, 430, 304 (18-8), 18-10 three grades. 430 Stainless Steel: Iron More than +12% of chromium, can prevent natural factors caused by oxidation, called stainless steel, in JIS code number NO. 430, so also known as 430 stainless steel. But 430 stainless steel can not resist the air in the chemical caused by oxidation, 430 stainless steel is not often used for a period of time, will still be due to unnatural factors and oxidation (rust) situation. 18-8 Stainless Steel: Iron +18% chromium +8% nickel, can resist chemical oxidation, this stainless steel in JIS code number NO. 304, so also known as 304 stainless steel. 18-10 Stainless Steel: But the chemical composition of the air is more and more, some serious pollution places even 304 will have rust situation; so some high-grade supplies will be made with 10% nickel to make it more durable and more anti-corrosion, this stainless steel called 18-10 stainless steel. In some tableware description has similar "use 18-10 most advanced medical stainless steel material" argument. Stainless steel According to metallographic structure can be divided into three categories: austenitic stainless steel, ferritic stainless steel and martensitic stainless steel. Stainless steel is the main component of iron, chromium, nickel alloy, in addition to manganese, titanium, cobalt, molybdenum and cadmium and other trace elements, which makes stainless steel performance is stable, with rust and corrosion resistance. Austenitic stainless steel Because of the specificity of the internal structure, making it difficult to be magnetized.
The biological function of a class of new stainless steel tableware is special in its use of materials. Antibacterial material is more refers to through the addition of certain antimicrobial substances, so that the material has the ability to inhibit or kill the surface bacteria a new type of functional materials, such as antibacterial plastic ､ antibacterial fiber and fabric ､ antibacterial ceramic ､ antibacterial materials. In the medical field, household goods, household appliances, food packaging and other fields have an extremely broad application prospects, in people's environmental health requirements are increasing today, the application of antimicrobial materials are more widely concerned. and the antibacterial stainless steel material applied to tableware is the leading green antibacterial stainless steel tableware brand Lanvy, its use of materials by the Shanghai Baosteel Group exclusive supply. Lanvy Antibacterial stainless steel tableware overall use of antibacterial stainless steel raw materials to build, with long-lasting, excellent antibacterial properties, even if the wear can maintain good antibacterial properties.
Use precautions 1, not long time to put salt, soy sauce, vinegar, soup, etc., because these foods contain a lot of electrolytes, if the long bloom, stainless steel will also be like other metals, with these electrolytes to the electrochemical reaction, so that harmful metal elements are dissolved out. 2, should not use stainless steel pot of traditional Chinese medicine, because the traditional Chinese medicine contains a variety of alkaloids, organic acids and other components, especially in the heating conditions, it is difficult to avoid chemical reaction, and make the drug failure, and even generate some more toxic complexes. 3, do not use strong alkaline or strong oxidation of chemical agents such as baking soda, bleaching powder, sodium hypochlorite, such as washing. Because these substances are strong electrolytes, the same will be with stainless steel electrochemical reaction. 4, can not be empty to burn. Stainless steel cookware than iron products, aluminum products, low thermal conductivity, heat transfer time is slow, air burn will cause the surface of the cooker chrome coating aging, peeling off. 5, to keep the cooking utensils clean, often scrub, especially after the storage of vinegar, soy sauce and other spices to timely wash, keep the cooker dry.
Stainless steel tableware to buy the standard tableware on the printed "13-0", "18-0", "18-8" Three of the code is used in stainless steel tableware, the number in front of the figure indicates chromium content, the back of the "bouquet" brand hollow handle stainless steel tableware number represents nickel content, chromium is to make products do not rust material, and nickel is corrosion-resistant materials. such as "13-0" that contains chromium 13%, nickel-free. In the purchase of the time should pay special attention to the following: 1, the purchase of stainless steel products should be careful to check whether the packaging is labeled with the material and steel, whether the manufacturer's factory name, site, telephone, container sanitary standard and so on. 2, can use the magnet to judge. Regular manufacturers usually use 304 (ie 18-8) and 430 (that is, 18-0) Stainless steel fork spoon, 420 (that is, 13-0) to make knives, 430 and 420 are magnetic, 304 is micro-magnetic. But the market also has a 201 and 202 materials to do tableware, also not magnetic, but can use it to processing tableware, domestic is controversial. Some people think that 201, 202 materials containing high manganese, does not belong to the food grade stainless steel. 3, under normal circumstances, the same thickness and shape of the stainless steel tableware, high-grade tableware will be more than low-grade tableware weight will be heavier. But its density difference is very small, 304 stainless steel is 7.93,430 and 420 density is 7.85, by intuition is unable to judge. 4, it is best not to buy the so-called stainless steel products in the hands of stall hawkers. There are many kinds of stalls in the street, bosses often play a very low price to attract consumers, in fact, that kind of amortization of things are mostly fake, real stainless steel products are not so cheap, because the price of the product is based on the cost of making materials, the kind of buoyant "stainless steel" Certainly not edible grade stainless steel, so the big guys do not covet cheap to buy those shoddy products, will be detrimental to health.
Stainless steel tableware to distinguish the simplest way is: first, to distinguish with a magnet suction bottom, can absorb is 430, can't absorb is 304 and 18-10. But the pot edge of the 304 pot, or the front and back of the spoon, sometimes can be sucked, because of the magnetism produced by the polishing. So the most accurate way is to suck the bottom. Domestic use of more than 201 mixed steel, material without magnetism, the steel is relatively soft! Second, to buy first, the consumer to buy stainless steel products should carefully check whether the packaging is labeled with the material and the steel number, at the same time can be judged by magnets. For the production of tableware stainless steel is mainly "austenitic" stainless Steel and "martensitic" stainless steel two kinds. Bowls, plates and other general use of "austenitic" stainless steel production, "austenitic" stainless steel is not magnetic, knives, forks and other general use of "martensitic" stainless steel production, "martensitic" stainless steel magnetic. Edit this section of stainless steel tableware What is the characteristics of stainless steel according to the internal atomic structure arrangement, can be divided into: body-centered cubic lattice structure (martensite), the surface of the cubic lattice structure (austenite) and the dense row of six square lattice structure (ferrite). The austenite itself does not carry magnetism, but the degree of machining is the root cause of magnetic size, but does not affect the corrosion resistance of stainless steel and other quality. Stainless steel with its beautiful appearance, corrosion-resistant characteristics, not easy to damage the advantages of more and more people's favorite. Pots and pans, urban sculpture, construction, decoration, such as living room more and more stainless steel.
The safety of stainless steel consumers say many consumers, especially young mothers are very concerned about food safety, like to use stainless steel tableware for their babies, because stainless steel tableware is not easy to breed bacteria, but also a lot of mothers worry, stainless steel utensils sheng Heat food easily hot, Unqualified stainless steel tableware can endanger the health of the baby, affecting the baby's brain and heart development. Manufacturers said Jiangmen Oriental Kitchen Company's boss Cao insisted that the kitchen supplies factory products are in line with food safety standards, mainly depends on whether the manufacturers choose the standard materials. Even for kitchen items, the use of different, the selection criteria are also differences. Stainless Steel tableware manufacturing links are not cumbersome, in the plate stretching, pressing molding, the necessary welding, grinding, polishing can be. These links do not hinder food safety. Experts say that no matter how many times the manufacturer will enlarge the advantages of stainless steel tableware, its own security risks are undeniable, Yantai Occupational disease Hospital chief physician Jimbo pointed out that, although stainless steel than other metals corrosion resistance, but the public if the use of improper, stainless steel trace metal elements will also accumulate in the human body, Reaching a certain amount will endanger human health. Nickel in stainless steel is a carcinogen, she says, and if too much intake is harmful to the body. But experts also said that, in fact, if the tableware did not corrode, the use of normal life, the impact on the human body is negligible.