Edible bacteria disinfection and sterilization

Because of the presence of microorganisms everywhere in nature, such as air, all raw materials, water, and the surfaces of all utensils and utensils, these microorganisms belong to the species of harmful bacteria, namely, the commonly known as the bacteria. The strain must not be infected with bacteria, so it must be strictly sterilized.

1. The method of heating and sterilizing is commonly used at atmospheric pressure and once sterilized. It requires simple equipment, low investment and low cost, and is suitable for rural use in China. This method only needs to build a pot, buy a big pot, do a few steamers on it. Put the items to be sterilized into the steamer, start from the upper air and keep cooking for 6-8 hours to achieve the purpose of sterilization.

2. Ultraviolet sterilizing method Open the UV lamp for 30-40 minutes, basically up to the purpose of sterilization. The distance from the irradiated object should not exceed 1.2 meters. Pay attention to the harmful effects of ultraviolet rays on the human body, so you cannot use your eyes to look directly at the open UV light, nor can you work on the light.

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