Some standard content:
QB/T2233—1996
Household tableware disinfection cabinets have been popular in my country since 1988, and have been developed into electric tableware disinfection cabinets, ozone tableware disinfection cabinets, and electric ozone combination tableware disinfection cabinets. There is no such product as household tableware disinfection abroad, so there is no corresponding standard that can be adopted or equivalently adopted. my country currently has no standards for tableware products, and their performance requirements are very inconsistent, which brings certain difficulties to national unified inspection and market supervision. After several years of development and production, there are already many manufacturers, and product design has also become more perfect. The time to unify its use requirements is ripe. This standard was formulated under this detailed situation. Appendix A of this standard is the supplementary requirement of the standard. This standard is proposed by the Quality Standard Department of the China Light Industry Association. This standard is drafted by the Guangdong Household Electrical Appliances Industry Association, and drafted by China Household Electrical Appliances Research Institute, Guangzhou Daily Electrical Appliances Research Institute, Guangdong Rongshi Electric Co., Ltd., Shunde Ximaoxi Electric Co., Ltd., Zhongshan Huadi Electric Manufacturing Co., Ltd., Zhongshan Gas Appliances Industry Group Co., Ltd., Chengdu Rainbow Electric Co., Ltd., Zhejiang Yu Electric Group Co., Ltd., Hangzhou Zongban Industrial Group Co., Ltd., Shunde Shunhua Electric! Nashan Product Quality Inspection Institute participated in the drafting. The main drafters of this standard are: Huang Derong, Chen Weizhi, Yu Xiaoling, Li Panyang, and He Suifan. 1 Scope
Light Industry Standard of the People's Republic of China
Household Tableware Disinfection Cabinet
QB/T 2233—1996
This standard specifies the definition, product classification, technical requirements, test methods, inspection rules and instructions, packaging, transportation and storage of household and similar tableware disinfection.
This standard applies to household and similar electric tableware disinfection cabinets and ozone tableware disinfection cabinets with a rated voltage of 220V, a rated frequency of 50Hz, and a rated power input not exceeding 3.5kW. This standard does not apply to silencers for disinfecting medical devices and medical and sanitary products! 2 Reference standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised. All parties using this standard should explore the possibility of using the latest versions of the following standards. GB191—1990 Graphical symbols for packaging and transportation
GB 1019—1989
General rules for household electrical appliance packaging
G13/T2423, 71993 Basic environmental test procedures for electrical and electronic products Test Ka: Salt spray test method GB 28281987
GB 28251987
Batch inspection counting sampling procedures and sampling tables Periodic inspection counting sampling procedures and sampling tables GB5296.21987 Instructions for use of consumer products Instructions for use of household and similar electrical appliances GB 12324---1993
General rules for product model nomenclature of household electrical appliances
GB14934
Sanitary standards for food (drinking) utensils
Q 2138. 2-1096
Special requirements for household and similar electrical appliances for tableware disinfection cabinets "Standard for Disinfection Technology (December 1991 Edition)" 3 Definitions
This standard adopts the following definitions.
3.1 Tableware disinfection The use of physical or chemical means to kill most or all of the microorganisms remaining in natural tableware that has been washed with water is called tableware disinfection. 3.2 Tableware disinfection cabinets have appropriate volume and equipment, and use physical or chemical methods to disinfect tableware. It has one or more chambers for placing tableware. 3.3 Electric-heating tableware disinfection cabinet: a cabinet that uses electric heating elements to suppress heat and air to disinfect food. 3.4 Ozone food disinfection cabinet: a cabinet that uses ozone to disinfect food by producing odor. 3.5 Combined tableware disinfection cabinet: a cabinet that combines electric heating disinfection chamber and ozone disinfection air. 3.6 No-load nr-load
China Light Industry Association approved FTTKAONTKAca-
implemented on December 1, 1996
the state in which no tableware is placed in the sterilization cabinet. 3.7 Full-load
OH/T2233--1996
the state in which the tableware with the nominal load capacity is placed in the sterilization cabinet according to the instructions. 3.8 Effective sterilization space] The space range of 30mm from the six sides of the sterilization cabinet. 3.9 Sterilization cycle periodl of sterilizstian The time required for the electric heating element in the electric heating tableware sterilization cabinet or electric heating sterilization cabinet to drop to 73℃ after the operation.
The time required for the oxygen concentration in the ozone tableware disinfection cabinet or ozone disinfection room to drop to 0.2 8/hour from the start of the ozone generator to the cessation of operation
4 Product classification
4.1 Product classification
4.1.1 Classification by disinfection method
It is divided into electric cooked food disinfection (code R): ozone tableware disinfection cabinet (code Y); electric heating ozone combination tableware disinfection cabinet (code, 4.1.2 Classification by placement
It is divided into tabletop type (code T), wall-mounted type (code () and tabletop and wall-mounted dual-purpose type (code I.) 4.1.3 Classification by control method
It is divided into ordinary type (electromechanical control, code P) and computer type (program control: code D) 4.2 Specifications
t||It is expressed in terms of the total volume of the cabinet cavity (including the space occupied by the heating element and firewood placed in the cabinet cavity), and the unit is I. 4.3 Model naming
The product model shall be compiled in accordance with the requirements of GB12321, and the following provisions shall be made: The manufacturer shall adopt a 1-digit (1.0 interval) specification code in Latin alphabetical order, and the total volume shall be expressed in liters. The first letter of the code represents the placement method, and the second letter represents the control type. Product disinfection method code (using a 1-digit code) Example: RGP60A alarm-type wall-mounted 60L electric heating tableware silencer, the first improved design. 5 Technical requirements
5. 1 Basic requirements
5.1.1 The product shall meet the requirements of the wood standard and QH2138.2, and shall be manufactured according to the drawings and technical specifications approved by the prescribed procedures. 5.1.2 The product shall be able to operate normally under the following conditions: the ambient temperature is ～
the relative humidity of the environment shall not exceed 9% (25℃);
there shall be no flammable, explosive, corrosive gas and conductive dust in the surrounding environment: the power supply voltage fluctuation range shall not exceed 10% of the rated voltage; the power supply frequency fluctuation range shall not exceed 1% of the rated frequency.
5.2 Appearance
5.2.1 The outer surface of the cabinet shall be flat and smooth without obvious scratches or cracks, and the surface of the coating shall not have defects such as blistering, flow marks, and shedding. QB/T 2233—1996
5.2.2 The door seal of the disinfection cabinet shall be well sealed, the door and cabinet shall fit tightly, and the machine door shall be easy to open and close and flexible. 5. 3 Anti-inducing
After the full fog test, except for the sharp edges within 2mm, the number of rust spots and rust marks per 100cm° surface area shall not exceed 2, and each rust spot or rust mark shall not exceed 1mm: when the surface area of the test piece is less than 100m, no rust spots or rust marks shall appear. 5.4 Coating firmness
After the coated parts are tested according to the method in 6.6 of this standard, the number of grids where the coating falls off shall not exceed 15%. 5.5 Mechanical strength of shelf
The fixed bracket or similar device supporting the tableware disinfection cabinet and the shelf of the tableware disinfection board shall have sufficient mechanical strength. 5.6 Durability of cabinet door
The door shall still be able to be used normally after 10,000 door opening tests. 5.7 Volume
The volume of the tableware disinfection cabinet shall not be less than 95% of the nominal value. 5.8 Noise reduction effect
5.8.1 The tableware that has been disinfected should meet the requirements of G314931. The disinfection effect is shown in Table 1. Table 1 Disinfection effect of tableware
Large plate bacteria column
Fermentation method (pieces/l:etr)
Paper strip method (159 cm
Pathogenic bacteria (Salmonella spp. and Salmonella spp.)
Must be detected
Not detected
Note: The test results of either the fermentation method or the strip method can be used as a basis for determination. The intestinal effective vaccine test is only carried out when the large intestinal drug group is tested. 5.8.2 The human, L. contamination disinfection effect test is carried out in the tableware disinfection cabinet, and the results in Table 2 should be met. Requirements for Table 2 Artificial disinfection effect
Golden yellow before the ball of Portugal
5.9 Physical properties of tableware disinfection cabinet Appendix A (Standard Appendix) 6 Test method
6.1 Test conditions
6.1. Environmental conditions (except for special provisions) Ambient temperature 20℃±5℃;
Relative condensation is not more than 80:
No obvious airflow in the room: No strong sunlight or other external heat radiation: The disinfection is carried out under no-load state. Test power supply voltage
Voltage 220 (1 -5) V:
Frequency 5G+1Hz
Test instruments
Tea extinction rate
The voltage meter, current meter and power meter used in the type test should not be lower than 0.5 level and should not be lower than 1.0 level in the safety test; the transformer capacity of the electrical strength test device should not be less than 0.75kVA, and the high-voltage side action current should be set to 109mA: The minimum resolution value of the instrument for measuring overflow should not be greater than 9. 5: HTKANrKAa-
QB/T2233-1996
d. The minimum resolution of the weighing instrument should not be less than 25g:t, the minimum resolution of the timer should not be greater than 1s; the sensitivity of the oxygen concentration detector should not be less than 0.0/m. 6.2 Semi-solid inspection of packaging
6.2.1 Drop the packaging box containing one product in good condition at the height specified in Table 3 with the bottom surface parallel to the dry cement floor for two times, then open the packaging box for inspection. The appearance should be intact. Connect the rated power supply and the product can work normally. Table 3 Drop height of drop test
Gross weight of packaging W/ki
6.2.2 Visual inspection The cosmetics should be protected from moisture. The products should be protected by plastic sleeves. 6.3 Inspection of signs
6.3.1 The visual inspection signs and instructions should meet the requirements of 8.1 and 8.2 of this standard. Drop height/mm
6.3.2 Inspection of the durability of the sleeve Wipe the sign with a cloth soaked in water for 15 minutes. Then wipe it with a cloth soaked in gasoline for 5 minutes. The sign should still be clear without curling or falling off.
6.4 Appearance inspection
Standards should meet the requirements of 5.2 of this standard
6.5 Anti-rust test
Electroplated parts should meet the requirements of 5.3 of this standard by conducting a 24-hour salt spray test according to the method of GB/T2423.17. Solidification control test
Select a coated part with an area of 1 mm in length and 10 mm in width on the outer surface of the cabinet, and use a blade to make 11 cuts with a spacing of 1 mm in both vertical and horizontal directions, reaching half the depth of the substrate surface. Use zinc oxide medical tape to stick to the part, and then quickly tear it off in the direction of the surface. Within the scratch range, if the film retention of each small grid is less than 70%, it is considered that the small grid has fallen off. The test results should meet the requirements of 5.4 of this standard. The samples used in this test are allowed to be sprayed with samples from the same batch. 6.7 Shelf strength test
Place or install the tableware disinfection cabinet according to the product manual and put it into 1: times the nominal load capacity. Put the door and arch of the tableware disinfection cabinet in the most unfavorable position. After h, take out the tableware disinfection cabinet, the fixed bracket or similar device supporting the tableware disinfection cabinet and the shelf of the tableware disinfection cabinet. There shall be no damage or obvious deformation.
6.8 Door durability test
Evenly place the specified number of food on the door rack, open the door at a rate not exceeding 6 times/min, and then close it. Repeat the door opening test 100 times. It shall meet the requirements of 5.6 of this standard. 6.9 Volume test
Divide the inner cavity of the food disinfection cabinet into simple geometric shapes that can be measured by the door, calculate its volume, and place it in accordance with the requirements of 5.6 of this standard.
6.10 Disinfection effect test
6.10.1 Disinfection effect test for food
After each use period, take out a set of tableware (5 bowls, 15 plates, 5 cups, 5 pairs of chopsticks) ready for use and test it according to the method of G1314934. It should meet the requirements of 3.8.1 of this standard. 6.10.2 Disinfection effect test for human contamination
The standard strains of Escherichia coli and Staphylococcus aureus shall be provided by the unit designated by the Ministry of Health. Place the contaminated glass slides with a bacterial count of 1xl'～×ln\ cfu/mL in the effective disinfection space of the food disinfection cabinet, one slide per layer. QB/T2233--1996
When the cabinet is fully loaded and the humidity is greater than 90%, disinfection shall be carried out according to the method specified in the instruction manual until the disinfection cycle is over. At the same time, positive control (contaminated glass slides that have not been disinfected) shall be performed. The preparation of bacterial waves, bacterial culture, live bacteria counting method and calculation of killing rate shall be carried out in accordance with the provisions of the "Technical Specifications for Disinfection" of the Ministry of Health. The disinfection effect shall meet the requirements of 5 and 8.2. 6. The physical performance test method of food disinfection is shown in Appendix A (Appendix to the standard). Inspection rules
7.1 Factory inspection
The mandatory inspection items of factory inspection are as follows:
Appearance;
Input power;
Cold electrical insulation performance (air absorption rate leakage current ratio); d
Grounding resistance:
Factory inspection shall be carried out in accordance with QB 2138.2 and this standard. All mandatory inspection items of factory inspection shall be qualified. 7. 1.2 The sampling inspection items for delivery inspection are as follows: a.
1 Electrical insulation under the required filtration degree (electric strength, leakage current); disinfection effect or physical properties of tableware silencer. h.
7.1.3 The inspection level of batch strips and sample plans for batch inspection and the qualified quality level. According to GL2828, the quality inspection department of the manufacturer shall decide on its own or negotiated by the supply and demand parties. 7.1.4 Products that have passed the inspection of the mandatory inspection items before delivery and have passed the inspection of the sampling items can be delivered as qualified batches of products. 7.2 Type inspection
7.2.1 Type inspection shall include all items specified in 2133.2 and this standard: 7.2.2 Sampling method, sample size, discrimination level, unqualified quality level of type inspection Type inspection adopts GB 2829's discrimination level III batch sampling plan. The sample size is 3, the unqualified classification of test item H is listed in Table S, and the unqualified quality level (RQL), qualified judgment number (Ac), and unqualified judgment number (Re) are shown in Table 4. Another unit is selected for disinfection effect test.
Among the test items specified in QB2138.2, as long as one unqualified item occurs, the quality batch is judged to be unqualified. Samples for type inspection should be taken from products that have passed the factory inspection. Table 4 RQL, Ac.Rc of type inspection
Unqualified classification
Inspection items
Packaging solidity inspection
Marking inspection
(Except safety marking)
Appearance inspection
Rust resistance test
Coating durability testbzxz.net
: Mechanical strength test for unloading
Table 5 Nature of unqualified items of type inspection in this standard Technical requirements of this standard
Test methods of this standard
HTKAONTKAca-
Classification of non-conforming items
Inspection date
Cabinet door long-term damage test
Volume gun boiling
Effectiveness test
Physical property test
QH/T2233—1996
Continued Table 5
Technical requirements of this standard||tt| |Appendix A1
Type inspection is conducted in one of the following situations. Trial production of new products:
Test methods in this standard
Revised A2
There are major changes in the design process or main raw materials, which may affect the product quality: Production within half a year of suspension;
Continuous batch production, no less than 100% of the annual unqualified classification
7.2.4 If the type inspection fails, the product should be stopped for inspection. After taking measures to improve the quality and re-performing the type inspection, the product can be resumed for inspection.
8Marking, packaging, transportation, storage
8.1. Marking
Product 1 should have the following markings.
Product name and model (specifications);
Trademark:
Rated voltage:
Rated frequency:
Rated input power:
Rated volume:
Use markings and warnings (including: pour the water on the tableware into the cabinet; open the door of the ozone tableware disinfection cabinet only after the disinfection cycle is over to avoid ozone leakage; do not cover the exhaust hole, etc.); h.
Full name of the manufacturer:
Month of manufacture or number;
Standard number adopted.
The following markings should be on the packaging box and should meet the requirements of B. 8.1.1 The contents of this standard except for the book; Overall dimensions (length × width × height);
Gross weight:
Transportation, storage, precautions marking:
8.2.1 Product packaging shall comply with the requirements of (G13 [019), and a single product shall have an independent package. The instructions, certificate warranty card and random accessories in the packaging box shall be complete. The packaging box is airtight and reliable, and there shall be moisture-proof and moisture-reducing measures in the box. The instructions shall be compiled according to the requirements of (G13 5296,2) and shall include the following contents. 8.2.2
Nominal load of food disinfection:
Food disinfection cycle;
Pour out the water on the food before putting it in the cabinet; the door of the tableware disinfection cabinet can be turned on after the disinfection cycle is over to avoid odor leakage: do not block the exhaust hole.
AI Physical properties of tableware disinfection cabinet
QB/T 2233—1996
Appendix A
(Appendix of the Standard)
Physical properties of tableware disinfection cabinets and their test methodsA:1 The manufacturer must indicate the sterilization temperature and holding time and their error range in the electric heating tableware disinfection cabinet or electric heating disinfection room in the product manual.
The manufacturer must indicate the oxygen tableware disinfection plant or odor disinfection room atmosphere concentration and holding time and their error range ... 1.1 Test of disinfection temperature
The test is carried out under full load. Clean tableware is placed evenly in each layer of the cabinet according to the method specified in the manual. The temperature sensors for measuring are all in the disinfection test points. The distribution of test points is based on the shelf. 501. Below 1 point is set in the middle of the center of the cabinet. There are 5 test points within 100 meters, which are the middle position between the back wall and the two sides of the top shelf: the middle position of the central shelf of the cabinet: the middle position between the door and the two sides of the bottom shelf. There are no test points greater than 109. In addition to the above test point, a point is set between the door and the two sides of the top shelf and the central shelf: a point is set between the back wall and the two sides of the central shelf and the bottom shelf. The measurement temperature sensor is placed 30 away from the cabinet wall and door m, and do not connect to other objects. The electric heating tableware disinfection cabinet is operated under rated voltage. The power is turned on until the temperature limiter is activated for the first time, and then the door is opened. Cool down until the power can be turned on again, and measure five times; take the lowest temperature value of the 3rd, 4th and 5th test points. The distribution of test points is shown in Figure A1 and A2. Distribution of test points within Figure A1100 1.
A2.1.2 Test time
Figure A2 Distribution of 100 L test points
According to A2.1., when the temperature of the central point in the phase reaches the specified anechoic humidity, the timing starts, until the limiter is activated, and the indication FTTKAONTKAca-
QB/T 2233—1996
The light goes out, and the temperature at the center of the cabinet drops to the specified disinfection temperature. The time after the operation stops is the holding time. A2.2 Test of oxygen food disinfection concentration and holding time The test is carried out under full load. The ozone food disinfection room or ozone disinfection room operates at rated power. The oxygen concentration in the center of the cabinet is measured with an ozone concentration tester. When the oxygen concentration in the cabinet reaches the specified concentration value, the timing starts. When the oxygen generator stops working, the oxygen concentration drops to the specified concentration and the timing is reset. The time is the holding time.
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