Stainless steel kitchenware tableware knowledge: stainless steel kitchenware: including handle, main body, neck three parts, handle: stainless steel kitchenware with hand holding part; Body: stainless steel kitchenware is referred to as the main body except for the handle part; Neck: The connection between the handle of stainless steel kitchenware and the head (welding) is called the neck. Product classification: stainless steel kitchenware is divided into spoons, shovels, clamps (sub) holders, and mesh screens according to the use function. Spoons: mainly divided into: colander spoon, soup spoon, teaser spoon, rice spoon, tongue spoon, noodle spoon, metering spoon, etc. Metal materials: The stainless steel materials of kitchenware should meet the requirements of food hygiene. Kitchen utensils should be structured so that they can be thoroughly cleaned to avoid secondary contamination of food. Appearance requirements: The product should be basically straight and symmetrical, unless the design requires non-straightness or asymmetry. A batch of products should not have significant changes in form and size. The trademark of the appearance of the product should be upright, consistent in position, legible, and in line with the requirements of product labeling. The surface of the product is smooth and clean, and there are no burrs on the edges. The neck should be smooth and clean, without surfacing welding, virtual welding, porosity, and cracks. The surface of the main body of the product is allowed to have defects with a diameter of less than 0.5mm, but no more than four points within 20 cm2. One scratch is allowed on the surface of the main body of the product with a length of less than 20mm, and no more than two scratches below 10mm. Stainless steel kitchenware inspection: it is necessary to check the appearance, surface roughness, neck surface, defects, surface scratches, corrosion resistance, permanent deformation, tensile strength, torsion resistance, drop resistance, air tightness, thermal deformation resistance of plastic handles, high temperature softening resistance of plastic handles, environmental stress crack resistance, neck fatigue strength, and hygiene requirements.

The stainless steel tableware was scratched and scratched: it was caused by the fact that the local temperature was too high and the local temperature was too high to burn black, and the nutrients in these things had already been destroyed, and they all produced harmful substances, which were not good for the body, and it was recommended that the user remove those things.