A Brief Analysis of the Data Characteristics of Disposable Tableware by the Disposable Tableware Manufacturers

“白色凈化”這個詞大家并不生疏。其實，我們每團(tuán)體都是消費(fèi)者，同時也是凈化的制造者。當(dāng)我們每天在少量消費(fèi)的同時，不知不覺地又發(fā)生著各種各樣的凈化。塑料袋、發(fā)泡餐盒以及各種塑料包裝淘寶化裝品物，在運(yùn)用后人見人愛，非它不可，而轉(zhuǎn)眼間用完后卻成了人見人煩的渣滓。我們是不是應(yīng)該想想，這兩頭究竟出了什麼成績，是它的錯，還是我們的錯?在這里一次性餐盒定制廠家提示大家一定要選擇安康合格的產(chǎn)品，否則會帶來嚴(yán)重的不良影響。

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.

隨著人們生活節(jié)拍的放慢以及衛(wèi)生安康要求的進(jìn)步，各種一次性用品的運(yùn)用曾經(jīng)成爲(wèi)一種文明生活質(zhì)量的標(biāo)志。10多年來，發(fā)泡餐具因其物美價廉，在確保人們飲食安康以及生活快節(jié)拍等方面發(fā)揚(yáng)了很大的作用，年運(yùn)用量高達(dá)10萬噸左右(相當(dāng)于200億只餐盒)，體積達(dá)200多萬立方米。但是由于消費(fèi)者隨意丟棄、回收管理不及時以及產(chǎn)品自身降解腐朽困難等緣由形成了日益嚴(yán)重的白色凈化.

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.

一次性餐具一切產(chǎn)品原資料均采用食品級環(huán)保六級的PS 資料、純動物提取，平安，并經(jīng)過高分子浸透和微生物分解技術(shù)，從基本上無效去除無害成分。每一道消費(fèi)流程均經(jīng)過精細(xì)設(shè)備的260度低溫注塑成型，經(jīng)紫外線后，由自動流水線無菌包裝而成;產(chǎn)品厚度到達(dá)0.6毫米，比同類產(chǎn)品厚0.2—0.3毫米，抗撞力和耐壓性爲(wèi)同類塑料餐具的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會有這樣一個習(xí)氣，每次不論去多麼高檔的餐館或酒店，只需他們提供瓷器餐具，消費(fèi)者都會習(xí)氣性用開水把餐具細(xì)心的燙一遍。如今消費(fèi)者抵餐具曾經(jīng)徹底絕望了，即便餐具外表是潔凈的，消費(fèi)者也會覺得不衛(wèi)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.

去餐館吃飯，消費(fèi)者普通都會本人入手對碗碟停止。而開水燙碗是*罕見的一種，也是運(yùn)用*多的一種，其他還包括用紙巾擦拭，甚有的消費(fèi)者采用白酒，將白酒倒入碗中，然后將白酒撲滅，來到達(dá)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.

用開水來基本達(dá)不到的目的，從迷信上講，低溫普通要具有兩個條件，一是溫度要高，二是工夫要長， 嚴(yán)厲來說一些比擬盛行的細(xì)菌，像大腸桿菌、沙門氏菌、霍亂弧菌等，必需要在100℃低溫下，工夫到達(dá)非常鐘以上，這樣細(xì)菌才干死亡。所以，吃飯前用開水燙餐具，只能洗去碗上的灰塵，殺死極多數(shù)微生物，不能真正到達(dá)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.

綜上所述有安徽鑫科生物環(huán)保有限公司提供，想了解更多一次性餐具知識，歡迎關(guān)注我們的網(wǎng)站：http://www.qylxschool.cn謝謝支持！

To sum up, Anhui Xinke Biological Environmental Protection Co., Ltd. provides more knowledge about disposable tableware. Welcome to our website: http://www.qylxschool.cn. Thank you for your support.