The utensils disappeared, and the disinfection cabinet made its way into households in the 1990s. It entered a ten-day period of rapid development, coinciding with the SARS outbreak this year, which proved to be a great opportunity for the growth of household appliances. The disinfection cabinet is simple in structure and low in manufacturing cost, contributing to its fast development. Today, these cabinets are widely used. In 2002, most production was concentrated in the Jiangsu-Zhejiang-Jiangxi region, mainly by private enterprises, with significant variations in product quality. How can we improve the quality and performance of disinfection cabinets? Recently, we had the chance to visit Mr. Jianguo, a senior engineer at the National Electric Research Institute.
What functions does a food utensil disinfection cabinet serve? What are the requirements outlined in the national standard? The primary function of the disinfection cabinet is to effectively disinfect and prevent cross-contamination of bacteria and viruses. These cabinets are designed to kill up to 99.9% of Hepatitis B virus, ensuring public health. In addition to sterilization, some electronic models using far-infrared technology can also be used to heat meals, roast peanuts, or sunflower seeds. Low-temperature models with ozone disinfection are ideal for preserving vegetables and fruits, keeping them fresh.
Key indicators for a disinfection cabinet include electrical safety, effectiveness, and performance. As a new small household appliance, user safety is crucial. National standards impose strict requirements on safety performance, including marking, structural stability, input power, power connection, external wiring, grounding measures, screw and wiring creepage distance, electrical clearance, rust resistance, electric shock protection, mechanical strength, heating, overload, leakage current under temperature, insulation strength, heat and flame resistance, and tracking resistance.
Disinfection cabinets can be classified based on installation type—floor-standing, desktop, or wall-mounted. They can also be categorized by disinfection method, such as high-temperature, ultraviolet, or ozone-based systems.
Low-temperature electric disinfection cabinets use anaerobic methods, typically featuring an ozone generator, far-infrared heating elements, and baskets. The effectiveness of disinfection depends on factors like ozone concentration, humidity, and disinfection time. Higher ozone levels and longer exposure times result in better microbial elimination.
Poor-quality disinfection cabinets often lack sufficient temperature or ozone levels, leading to inadequate sterilization. Some models may cause damage to utensils due to high temperatures, leading to issues like moisture loss, oil adhesion, and lingering odors.
Energy efficiency is another concern. The thermal insulation of the cabinet affects energy consumption. Standard insulation thickness should be at least 25mm, but many low-quality products fall short. In October, the Hubei county quality supervision bureau conducted inspections, and only two out of ten samples passed, highlighting poor insulation and increased energy use.
Design and craftsmanship also play a role. Poorly constructed cabinets may have unstable structures, posing safety risks. Some manufacturers cut corners by using thin materials, resulting in lighter and less durable units. A well-made cabinet should remain stable even when opened at 90 degrees.
To improve quality, companies must use high-quality materials, especially corrosion-resistant stainless steel for inner linings and racks. Standards for temperature, UV intensity, ozone concentration, and disinfection time must be strictly followed. Collaboration with anti-counterfeiting agencies is also essential to eliminate substandard products from the market.
When purchasing a disinfection cabinet, it's important to choose products that meet national standards. Although not yet mandatory, they should comply with relevant regulations. Consumers should request test reports and health permits from sellers, ensuring the documents are valid and issued by accredited institutions.
When choosing a model, consider the size of your kitchen or living space. Small kitchens may benefit from single-door models, while larger spaces might need dual-door options. Capacity is also important—families of 2–3 people may find a 50L or 70L model more economical, while larger families may prefer a 100L unit.
Choose between high-temperature or low-temperature models. High-temperature cabinets offer faster disinfection but consume more energy and may deform plastic items. Low-temperature models are more energy-efficient but require careful sealing to prevent ozone leaks.
Check the door seal by inserting a piece of paper between the door and the frame. If you feel resistance when pulling it out, the seal is good. Also, inspect the cabinet’s paint, deformation, and internal components after powering it on.
Finally, follow the manual carefully. Replace parts like UV lamps or ozone generators within their lifespan, and avoid DIY repairs if something goes wrong. Regular cleaning with appropriate agents and avoiding clutter around the cabinet will help maintain its performance. Recently, the Zhaoyuan City Quality Supervision Bureau conducted a thorough inspection, closing several unqualified laboratories, emphasizing the importance of quality control.
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