Can this water boil?This water is suitable for drinking
Recently, a hot pot restaurant in Shanghai was ordered to close down because the clerk used the electric heater for bathing as a hot water to brew drinks with bath water. And the whole process was filmed by netizens.
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As far as this electric water heater is concerned, it is used for bathing itself and is directly connected to tap water, but in fact, tap water is not the point. It's true that this heating device doesn't fit in itselfWe know that what is now used for cooking or direct contact with food must be food grade, including stainless steel, and must be made of food grade stainless steel. In order to avoid the material itself in the heating process, the slow release of toxic components, such as heavy metals lead, cadmium and so on. Water heater components often contain these harmful ingredients. And after we usually heat and apply water by ourselves, we tend to pour light. However, the water in the water heater will not be completely discharged, so there will be continuous accumulation of water.
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This water, when the temperature is right, can also breed microorganisms such as bacteria, which can further harm the health of diners. About this design, I can use it for brewing drinks. It's definitely a talent idea, after all, the temperature is very high, but it's not a boiling state. **Cheap, it can also be used to rinse other oily dishes. But the disadvantage is that it is not suitable for direct drinking at all, and can only be used for rinsing. A normal water heater doesn't need to boil the water at allTherefore, the design often does not boil the water to a sterilizing stateThis is for energy saving and safety reasons, and the maximum temperature of 75 degrees Celsius meets the needs of water heaters. This water is not drinkable at all, it is equivalent to raw water. When I lived in high school, the hot water in the room was a dime a dime, and the boiler in the teaching building was free to receive water.
Image source **Is it that leaders or decision-makers don't know that this water can't be drunk?Definitely not. Of course, we have the traditional idea that the unknown is not to blameHowever, whether the merchant will say that he does not understand it or not, it will not affect the judgment of the law and the suspension of business.
Theoretically, such a business with a large passenger flow should have a boiler with a large water storage capacity and can always have hot water**. Of course, it will not be very high, and the reason why you choose a water heater instead of a boiler or water dispenser may also be that you feel that tap water is cheaper. Of course, waste utilization is not excluded, anyway, if you buy it, you can make do with the concept. And then it's a gamble, anyway, diners don't necessarily have diarrhea, isn't it said that E. coli can be killed by heating at 75 degrees Celsius for 3 minutes?Now it is said that antibiotics are used a lot, maybe there will be no gastrointestinal reaction after drinking this water. When a thing is to be pushed to probability, there is a basis for what can be saved.
In addition, this may also be the responsibility of the regulatory authorities, it is not clear whether they have installed the water heater when they opened, and if it is installed, then there must be regulators who question it. After all, this is not a bathroom, how can you install a bathroom amenity?If it wasn't installed at the time, it might have been with other heating tools, such as a small kettle, to cope with the inspection, etc.
A single case is indeed very hatefulBut if this becomes an unspoken rule of the industry, it is really a big deal. Some brewed beverages are not designed to take into account that there will be merchants brewing with 75 degrees Celsius water, but such a temperature brew does reduce the risk of hot hands and mouths, but increases the probability of gastrointestinal reactions of diners. Perhaps the merchant feels that if the temperature of the drink is high, the diners will drink slowly, which affects the turnover rate. It is better to artificially lower the temperature, let the diners finish drinking and leave, and receive one more wave of diners in the unit time.
If a restaurant no longer puts food safety in the first place, then no matter how high the quality of other services is, it will be difficult to continue. If a food is not eaten at home, don't brag about the customer first.
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