- Nov 20, 2018 -
Type of stainless steel tableware.
Stainless steel is made from iron chromium alloy which is mixed with some other trace elements.Because of its good metal performance, and than other metals corrosion, made of utensils beautiful and durable.Accordingly, more and more are used to make tableware, enter wide family gradually.
Stainless steel tableware material composition
Domestic supplies stainless steel can be divided into 430, 304(18-8), 18-10 three grades.
430 stainless steel:
Iron +12 percent or more of chromium, which prevents oxidation caused by natural factors, is called stainless steel, and in jis is code 430, hence 430 stainless steel.However, 430 stainless steel is unable to resist the oxidation caused by the chemical substances in the air. After 430 stainless steel is not often used for a period of time, it will still be oxidized (rusting) due to non-natural factors.
18-8 stainless steel:
Iron +18% chromium +8% nickel, which is chemically resistant to oxidation, is called 304 stainless steel in the jis code.
18-10 stainless steel:
However, there are more and more chemical components in the air. Some places with serious pollution will have rust even in 304.So some high grade products are made with 10 percent nickel to make them more durable and resistant. This type of stainless steel is called 18-10 stainless steel.Some of the tableware instructions are similar to "using 18-10 most advanced medical stainless steel .materials".According to the metallographic structure, stainless steel can be divided into three categories: austenitic stainless steel, ferritic stainless steel and martensitic stainless steel.The main components of stainless steel are iron, chromium and nickel alloys. In addition, it contains trace elements such as manganese, titanium, cobalt, molybdenum and cadmium, which makes the stainless steel stable in performance, rust resistance and corrosion resistance.Due to the particularity of internal molecular structure, austenitic stainless steels are difficult to be magnetized.
Classification of stainless steel tableware
Stainless steel Chinese tableware, stainless steel western tableware.
Chinese style: it is the silverware that the hotel USES mainly, western-style: it is the knife and fork spoon that basically is western-style food USES, western-style restaurant is special much.
Stainless steel antibacterial tableware
Stainless steel anti-bacterial tableware is a new type of stainless steel tableware with the function of killing or inhibiting microorganisms.
At present, more antibacterial materials refer to a new type of functional materials, such as antibacterial plastic, antibacterial fiber and fabric, antibacterial ceramics, antibacterial metal materials, which can inhibit or kill the bacteria on the surface by adding certain antibacterial substances.In the field of medical treatment, household products, household appliances, food packaging and other fields, there is a broad prospect of application. In today's world where people are increasingly demanding for environmental hygiene, the application of antimicrobial materials has received more and more attention.The application of antibacterial stainless steel material to tableware is the first initiative of lanwei, a leading green antibacterial stainless steel tableware brand in China. The materials used are exclusively supplied by Shanghai baosteel group.Lang wei anti-bacterial stainless steel tableware whole USES anti-bacterial stainless steel raw material to make, have durable, excellent antibacterial performance, although wear, also can maintain good antibacterial performance.
2. Matters needing attention when using stainless steel tableware
1.Do not keep salt, soy sauce, vinegar, soup, etc. for a long time, because these foods contain many electrolytes. If they are kept for a long time, stainless steel will also react with these electrolytes like other metals to dissolve harmful metallic elements.
2. Do not use stainless steel pot for Chinese traditional medicine, because Chinese traditional medicine contains a variety of alkaloid, organic acid and other components, especially under the heating condition, it is difficult to avoid chemical reaction with it, which will result in drug failure and even generate some more toxic complexes.
3. Do not use highly alkaline or highly oxidizing chemicals such as baking soda, bleach and sodium hypochlorite for washing.Because these substances are strong electrolytes, they also react electrochemically with stainless steel.
4.Do not burn empty.Stainless steel cookers have lower thermal conductivity and lower heat transfer time than iron and aluminum cookers.
5. Keep cooking utensils clean and scrub frequently, especially after storing vinegar, soy sauce and other condiments, and keep cooking utensils dry.
How to choose stainless steel tableware correctly
Standard of stainless steel tableware
"13-0", "18-0" and "18-8" are printed on the tableware, which is made of stainless steel. The number in the front of the code indicates the amount of chromium, while the number in the back represents the content of nickel. Chromium is the material that makes the product rustproof, while nickel is a corrosion-resistant material.If "13-0" contains 13% chromium and no nickel.Please pay special attention to the following contents when you purchase:
1.When choosing stainless steel products, carefully check whether the material and steel number are marked on the outer package;Whether to indicate the manufacturer's name, address, telephone, container hygiene standards and other words.
2.You can tell by magnets.Regular manufacturers typically use 304(18-8) and 430(18-0) stainless steel as forks and spoons, and 420(13-0) as knives. 430 and 420 are magnetic and 304 are micro.But the market still has a kind of 201 and 202 material to make tableware, also do not go up magnetic, but can use it to process tableware, domestic is controversial.Some people think, 201, 202 material contains manganese high, do not belong to food grade stainless steel.
3. Generally, stainless steel tableware of the same thickness and shape will weigh more on high-grade tableware than low-grade ones.But its density difference is very small, 304 stainless steel is 7.93, 430 and 420 density is 7.85, cannot judge by intuition.
4. It's better not to buy the so-called stainless steel products in the hands of hawkers at small stalls.Lay in the street have a lot of that kind of goods, the boss often in very low prices to attract consumers, in fact, that kind of things in most of them are false, real stainless steel products is not so cheap, because the price of the product are made according to the material cost is high and low, the light of "stainless steel" is certainly not edible grade of stainless steel, so big guy must not covet is cheap to buy those false and inferior product, can damage the body health.
Distinguish stainless steel cutlery
The simplest way to distinguish is:
A, to distinguish between
The bottom is drawn with a magnet. The absorber is 430, and the one that doesn't is 304 and 18-10.But the rim of the 304 pan, or the front and back ends of the spoon, can sometimes be absorbed because of the magnetism produced by the polishing.So the most accurate way is to suck the bottom.Domestic now more use is 201 mixed steel, material does not have magnetic, steel is relatively soft!
Second, the choose and buy
First of all, when consumers choose stainless steel products, they should carefully check whether the material and steel number are marked on the outer package.At present, there are two kinds of stainless steel used in making tableware: austenoid stainless steel and martensite stainless steel.Bowls and plates are made of austenitic stainless steel, which is not magnetic.Knives, forks and other general use "martensite shape" stainless steel production, "martensite shape" stainless steel magnetic.
The safety of stainless steel
Many consumers, especially young mothers are very pay attention to food safety, like to give your baby to use stainless steel tableware, because stainless steel tableware bacteria, but also has a lot of worry about mother, stainless steel hot dishes easily hot, heavy metal content unqualified stainless steel tableware can endanger the health of the baby, affect the development of the baby's brain and heart.
Cao zi, the boss of jiangmen Oriental kitchen appliances, insists that the quality of the products produced by the kitchenware manufacturer is up to the standards of food safety.Even if the same as kitchen supplies, use is different, select material standard also has difference.The manufacturing of stainless steel tableware is not tedious. After stretching and forming the plate, necessary welding, polishing and polishing can be done.All these links are not harmful to food safety.
No matter how many times the manufacturer amplify the advantages of stainless steel tableware, its security is undeniable, yantai occupational disease hospital chief physician of wave, points out that although the corrosion resistant stainless steel than other metals,
Contact: Una Chen
WuXi XiChu Stainless Steel Co.,Ltd
Add: B2-135,Stainless Steel Market, No.82 North XueDian Road
City Wuxi, JiangSu, 214000,China
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