What items should be tested in the high and low temperature low pressure test chamber?
The GB/T5170.10-2008 proposes an inspection method for environmental testing equipment (high and low temperature and low pressure test chamber) for electric and electronic products. The inspection items are as follows:
Low air pressure deviation
Rate of change in pressure;
Comprehensive inspection of temperature deviations;
Comprehensively check temperature fluctuations;
Comprehensive inspection of temperature uniformity;
Comprehensively check the air pressure deviation;
Comprehensively test the average rate of temperature change every 5 minutes;
Comprehensively test the rate of change of air pressure;
High temperature and low pressure test chamber temperature indication error;
Air pressure indication error;
Temperature overshoot;
Temperature overshoot recovery time;
High and low temperature low pressure test chamber noise.
Cutting boards are arguably one of the most important tools in your kitchen - it's near impossible to cook without one.
There are four reasons why use a cutting board as below:
1.Cutting boards protect your expensive counter top from damage resulting from the sharp edge of the kitchen knife.
2.They also protect the edge of the knife from damage from the counter top (at least in the example of a wood cutting board.
3.They can be used to handily move the chopped or cut food to a skillet or pot, keeping most of the mess in a small easy to clean area.
4.They can be easily cleaned and disinfected in the kitchen sink.
It is a very good idea to have more than one board, one exclusively for vegetables and one specifically for meats. Two boards help prevent cross contamination of the raw meat preparation with the vegetables and salad. Two cutting boards is one more way to keep the meal safe from bacterial contamination.
The one universally agreed upon method of cleaning and sanitizing both wood and plastic boards is as follows. First a thorough scrubbing with warm soapy water - be sure to remove all food particles, oils, grease, and residue. Secondly a mixture of water and bleach solution (one tablespoon of liquid chlorine bleach in one gallon of water) to completely disinfect the surface area all around. Thirdly and importantly let the board completely dry.
Cutting Board,Chopping Board,Kitchen Cutting Board,Large Cutting Board
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