The kitchen utensils of commercial kitchens in restaurants and restaurants in hotels often need to be cleaned, so stainless steel kitchen utensils are the best choice for commercial kitchens. Choosing stainless steel commercial kitchen utensils avoids a major problem of equipment rusting. There are many kinds of stainless steel commercial kitchen equipment on the market. Although all stainless steel materials are good or bad, in order to prevent pits, some simple identification knowledge should be mastered.
First of all, we should know something about the materials used in this kind of products. At present, stainless steel knives, forks, spoons, bowls, pans, filter screens and inner gallbladders in food processing appliances are common on the market.
If classified according to stainless steel material, it can be divided into austenitic stainless steel, ferritic stainless steel, austenitic-ferritic stainless steel and martensitic stainless steel according to the structure. The corrosion resistance and hygienic safety performance of each material are also different. Generally, according to the structure, it can be divided into four types: austenitic stainless steel, ferritic stainless steel, austenitic-ferritic stainless steel and martensitic stainless steel. The corrosion resistance and hygienic safety of each material are different.
According to the characteristics of these four types of stainless steel, the strength and hardness of martensitic stainless steel are higher than those of the other three types, but its corrosion resistance is obviously lower than that of the other three types. According to the national standard, martensitic stainless steel can be used in tableware and food processing drilling utensils. Stainless steel containers and other products should be made of other three types of stainless steel. This means that austenitic stainless steel should be used in all kinds of food containers and food processing machinery. For all kinds of tableware, martensitic stainless steel should be chosen. Secondly, we must carefully observe the product packaging and certificates, certificate number.
First, we should pay attention to the consistency between the description on the physical object and the packaging.
The second is to check whether the product has the product quality certificate, QS labeled production license and license number, and the certificate number issued by GB or other national certification departments.
Third, is there a Chinese product name, manufacturer name and address on the product?
4. Whether the product specifications, grades, names and contents of the main components are marked on the package or instructions, etc.
Fifth, whether there are some tips on correct operation rules or cleaning methods in packaging or instruction;
6. If the product itself is liable to be damaged or may endanger the safety of person or property due to improper use, warning signs or warning instructions in Chinese shall be provided. China's National Food Safety Standard Stainless Steel Products GB9684-2011 also gives more specific identification requirements for stainless steel kitchenware, that is, "food contact" should be marked on the product or minimum sales package, and stainless steel type should be marked on the product or minimum sales package.
Finally, some labels will directly mark the type of stainless steel, but also as a basis for judging the quality of products. Generally speaking, the stainless steel products with higher price and better quality are 304. Relatively speaking, 202 series is worse.