Disinfection cabinet

Abstract

The invention discloses a disinfection cabinet. The disinfection cabinet comprises a cabinet body, door bodies, a controller and a plurality of disinfection devices electrically connected with the controller. The cabinet body is provided with a plurality of independent cavities. The door bodies are used for opening or closing the cavities. The disinfection devices are arranged in the cavities respectively. By means of the disinfection cabinet, the good disinfection effect can be achieved.

Description

technical field [0001] The invention relates to the technical field of catering disinfection equipment, in particular to a disinfection cabinet. Background technique [0002] The disinfection cabinet can be used to sterilize many different utensils, such as chopping boards, knives, baby utensils such as feeding bottles, pacifiers, small spoons, and dishes and chopsticks. At present, the disinfection cabinet is usually sterilized by the built-in disinfection device in the disinfection chamber. Common disinfection methods include high-temperature disinfection, infrared rays, and ozone. Existing disinfection cabinets generally have only one disinfection chamber. Because the material, volume, and storage time of different utensils are generally different, when different utensils are placed in the same disinfection chamber for disinfection, the following problems will occur: [0003] First of all, in terms of materials, cutting boards and chopsticks are generally made of wood or...

AI Technical Summary

Problems solved by technology

[0003] First of all, in terms of materials, cutting boards and chopsticks are generally made of wood or plastic, while dishes are generally made of ceramics. When high-temperature disinfection is used, wooden utensils are easily deformed, and plastic utensils are prone to release toxic gases;

[0004] Secondly, in terms of volume, chopping boards are generally larger than chopsticks or dishes. When ultraviolet or infrared disinfection is used, utensils of different sizes are likely to be shielded. For example, small utensils may be completely covered by large utensils. Inadequate disinfection due to masking;

[0005] Furthermore, due to the different storage time of each appliance, the appliance inserted first will be repeatedly sterilized. To achieve the expected disinfection effect, it is necessary to prolong the disinfection time, which will cause unnecessary waste of energy.

[0006] In summary, existing disinfection cabinets have the problem of poor disinfection effect

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