Commercial kitchenware is different from household kitchenware. Commercial environments such as restaurants and hotels are more complex than family kitchen environments, with higher temperature, greater humidity, and greater mobility of personnel. Therefore, the materials of commercial kitchen utensils equipped in restaurants and hotels must be resistant to water, high temperature, deformation, corrosion, mildew, oily smoke, easy to clean, and non-swelling. At the same time, they must meet food hygiene standards.
Stainless steel is a metal material that everyone is familiar with and accepted. It is a commonly used material for commercial kitchenware. It is not only durable, but also healthy and environmentally friendly. It is also very clean and beautiful. It directly changes the visual environment of the kitchen and is no longer dark and humid. However, there are many kinds of stainless steel, and there are great differences between different types of stainless steel. Therefore, the quality of stainless steel is very critical. Today we will discuss why commercial kitchenware should be made of stainless steel, and how should everyone choose stainless steel commercial kitchenware.
Stainless Steel (Stainless Steel) is the abbreviation of stainless and acid-resistant steel. It does not simply refer to one type of stainless steel, but to more than one hundred industrial stainless steels. All steel grades that are resistant to weak corrosive media such as air, steam, and water, or have rust resistance, can be called stainless steel. The corrosion resistance of stainless steel is derived from a stable, dense and strong passivation film on its surface. Chromium is an essential element for the formation of a passive film on the surface of stainless steel. The corrosion resistance of stainless steel depends on chromium. The passivation film will be very strong, and inferior stainless steel is very easy to rust (the content of chromium is not up to the standard, the production process is not qualified, etc.). In addition to chromium, some steel grades also contain nickel, molybdenum, and nitrogen.
Stainless steel kitchen utensils cannot be used to hold condiments such as soy sauce, vinegar, and salt for a long time, nor can they be used to cook traditional Chinese medicine. In addition, stainless steel kitchen utensils cannot be burned in empty, which will cause the aging and peeling of the surface chrome layer. Stainless steel kitchenware should be cleaned frequently. Use a neutral detergent when cleaning. Do not use strong alkali or strong oxidizing baking soda, bleaching powder, etc., to avoid direct scratches on the surface by sharp objects, and do not use steel brushes to scrub. After cleaning, the stainless steel kitchenware should be drained or wiped with a dry cloth to keep it in a dry state.
The use and maintenance of stainless steel pots and pans is a troublesome and trivial matter. It is not accomplished overnight. It needs to do a good job of cleaning and sanitation day after day in order to prolong their service life. Jiangmen Jida Stainless Steel Products Co., Ltd. has been focusing on the development and production of stainless steel cookware for many years, and we look forward to cooperating with you!
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