How to maintain the blade of ultrasonic food cutting knife?
May 21, 2025
1. Daily Cleaning Protocol
Immediate rinsing: Rinse the blade promptly after use with warm water (40-50°C) to prevent prolonged adhesion of food residues (particularly high-salt/acidic substances).
Recommended detergent: Use food-grade cleaning agents with a neutral pH (6-8). Avoid products containing chloride ions (e.g., sodium hypochlorite) or strong acids (pH<2).
Deep cleaning: Perform weekly ultrasonic cleaning (at 40kHz for 5 minutes) with a 5% oxalic acid solution to remove oxidation layers, followed by rinsing with deionised water.
2. Surface Passivation Treatment
Monthly maintenance: Immerse the blade in a 10% nitric acid solution (25°C, 20 minutes) to restore the TiO₂ oxide layer and enhance corrosion resistance (compliant with ASTM B600 standard).
Electropolishing: Engage professional services biannually for electropolishing to eliminate surface micro-cracks and iron contamination (recommended current density: 15A/dm²).
